Role of Camphlobacter pylori and non steroidal anti-inflammatory drugs in the pathogenesis of peptic ulcer and pharmacological approaches for the treatment of peptic ulcer disease

Abstract

Peptic ulcer is an acid related disorder of gastrointestinal tract. Gastritis, erosions, and peptic ulcer of the upper gastrointestinal (GI) tract require gastric acid for their formation. Peptic ulcer disease differs from gastritis and erosions in that ulcers typically extend deeper into the muscularis mucosa. There are three common forms of peptic ulcers, Helicobacter pylori associated, non-steroidal anti-inflammatory drug induced, and stress ulcers. The term "stress-related mucosal damage" is preferred to stress ulcer or stress gastritis, because the mucosal lesions range from superficial gastritis and erosions to deep ulcers. Chronic peptic ulcers vary in etiology, clinical presentation, and tendency to recur. HP-associated and NSAID induced ulcers develop most often in the stomach and duodenum of ambulatory patients. Occasionally, ulcers develop in the esophagus, jejunum, ileum, or colon. Peptic ulcers are also associated with Zollinger-Ellison syndrome (ZES), radiation, chemotherapy, and vascular insufficiency. In contrast, acute ulcers (Stress related mucosal disease) occur primarily in the stomach in critically ill hospitalized patient. This chapter focuses on chronic Peptic ulcer associated with Helicobacter pylori and NSAIDs. A brief discussion of ZES and upper Gastrointestinal tract bleeding related to Peptic ulcer and Stress related mucosal disease is included.

تقييم النشاط المضاد للتقرح والمضاد للأكسدة للشيتوزان فى الفئران المصابة بالقرحة الناجمة عن الإيثانول

“…Sensory evaluation of baladi bread samples carried out by fifteen judges according to (35). Judging scale fore appearance, taste, flavor, texture, compressibility, color and over all acceptability was as follow: Excellent (9-10), Very good (8-7), Good (5)(6), Fair (3)(4), Poor (1-2) and very poor (>1).…”

“…(15) showed that anti-ulcerogenic effects of chitosan is probably related to a counteraction of free radicals through their antioxidant property, a neutralization of gastric juice by the gradual release of glucosamine, their ability to maintain near to normal status the activity of free-radical enzymes and the level of GSH, which protects mucosa against oxidative damage by decreasing lipid peroxidation and strengthening the mucosal barrier. Data presented in Table (5) and Photo (1) showed the sensory evaluation of baldy breads made by different levels of chitosan. It was observed that there was no significant (p>0.05) changes in appearance, texture, compressibility color and overall acceptability among baldy bread made by different levels of chitosan (2.5, 5 and 7.5%) and control bread.…”