The Role of Pepsin, Peptic Inhibitory Substances, and Hydrochloric Acid in Normal Subjects and in the Production of Peptic Ulcers 1

Veen, Harry H. Le; Hallinger, Leonard N.

doi:10.1172/jci101859

Cited by 10 publications

(2 citation statements)

References 22 publications

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“…When comparing pepsin activity in subjects with ulcers versus healthy subjects, Le Veen and Hallinger observed dramatic interindividual variability. In healthy subjects, pepsin activity ranged from 188 to 8600 U mL –1 of gastric juice, whereas for patients suffering from ulcers, activities ranging from 940 U to 11 200 U mL –1 .…”

Section: Proteinsmentioning

confidence: 99%

GutSelf: Interindividual Variability in the Processing of Dietary Compounds by the Human Gastrointestinal Tract

Walther

Lett

Bordoni

et al. 2019

Molecular Nutrition Food Res

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Nutritional research is currently entering the field of personalized nutrition, to a large extent driven by major technological breakthroughs in analytical sciences and biocomputing. An efficient launching of the personalized approach depends on the ability of researchers to comprehensively monitor and characterize interindividual variability in the activity of the human gastrointestinal tract. This information is currently not available in such a form. This review therefore aims at identifying and discussing published data, providing evidence on interindividual variability in the processing of the major nutrients, i.e., protein, fat, carbohydrates, vitamins, and minerals, along the gastrointestinal tract, including oral processing, intestinal digestion, and absorption. Although interindividual variability is not a primary endpoint of most studies identified, a significant number of publications provides a wealth of information on this topic for each category of nutrients. This knowledge remains fragmented, however, and understanding the clinical relevance of most of the interindividual responses to food ingestion described in this review remains unclear. In that regard, this review has identified a gap and sets the base for future research addressing the issue of the interindividual variability in the response of the human organism to the ingestion of foods.

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Section: Proteinsmentioning

confidence: 99%

GutSelf: Interindividual Variability in the Processing of Dietary Compounds by the Human Gastrointestinal Tract

Walther

Lett

Bordoni

et al. 2019

Molecular Nutrition Food Res

View full text Add to dashboard Cite

show abstract

“…The increasing amount of acid and pepsin secreted during this period seems to contradict this result, but formation of pepsin inhibitors during protein digestion can explain the relationship (Le Veen and Hallinger, 1947;Bucher, Grossman, and Ivy, 1945;Chinn, Book, and Beams, 1951).…”

Section: Discussionmentioning

confidence: 93%

Proteolytic activity in the human stomach during digestion and its correlation with the augmented histamine test.

Rune¹

1966

Gut

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Die Urokathepsin- und Uropepsinausscheidung in ihrer Abhängigkeit von der Fermentproduktion der Magenschleimhaut

Merten

1954

Z. Gesamte Exp. Med.

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The Role of Pepsin, Peptic Inhibitory Substances, and Hydrochloric Acid in Normal Subjects and in the Production of Peptic Ulcers 1

Cited by 10 publications

References 22 publications

GutSelf: Interindividual Variability in the Processing of Dietary Compounds by the Human Gastrointestinal Tract

GutSelf: Interindividual Variability in the Processing of Dietary Compounds by the Human Gastrointestinal Tract

Proteolytic activity in the human stomach during digestion and its correlation with the augmented histamine test.

Die Urokathepsin- und Uropepsinausscheidung in ihrer Abhängigkeit von der Fermentproduktion der Magenschleimhaut

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