Alcoholic beverages produced by alcoholic fermentation but not by distillation are powerful stimulants of gastric acid secretion in humans.

Teyssen, Stephan; Lenzing, T; González-Calero, Gloria; Korn, A; Riepl, Rainer L.; Singer, Manfred V.

doi:10.1136/gut.40.1.49

Cited by 46 publications

(49 citation statements)

References 14 publications

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“…In addition, we found that the alcoholic beverage constituents that stimulate gastric acid output and release of gastrin are produced during the process of fermentation and removed during the following process of distillation (7).…”

Section: Introductionmentioning

confidence: 99%

“…Pure ethanol in low concentrations (≤4% vol/vol) is a mild stimulant of gastric acid output, whereas at higher concentrations, it has either no effect or a mildly inhibitory one (5). Alcoholic beverages with low ethanol content (beer and wine) are powerful stimulants of gastric acid output and gastrin release; the effect of beer is equal to the maximal acid output (5)(6)(7)(8). Beverages with a higher ethanol content (e.g., whisky, gin, cognac) do not stimulate gastric acid output or release of gastrin (5,7).…”

Section: Introductionmentioning

confidence: 99%

“…In a recent study (7), we reported that alcoholic beverages produced by fermentation (such as beer, wine, champagne, and sherry), but not by distillation (such as whisky, cognac, calvados, armagnac, Bacardi, Pernod, Cointreau, and Campari), are powerful stimulants of gastric acid output and release of gastrin. In addition, we found that the alcoholic beverage constituents that stimulate gastric acid output and release of gastrin are produced during the process of fermentation and removed during the following process of distillation (7).…”

Section: Introductionmentioning

confidence: 99%

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mentioning

confidence: 99%

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Maleic acid and succinic acid in fermented alcoholic beverages are the stimulants of gastric acid secretion

Teyssen¹,

González-Calero²,

Schimiczek³

et al. 1999

J. Clin. Invest.

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Only during the last 15 years have systematic and controlled studies on the action of pure ethanol and some commonly ingested alcoholic beverages on gastric acid secretion and release of gastrin in humans been published (1)(2)(3)(4)(5)(6)(7)(8). Pure ethanol in low concentrations (≤4% vol/vol) is a mild stimulant of gastric acid output, whereas at higher concentrations, it has either no effect or a mildly inhibitory one (5). Alcoholic beverages with low ethanol content (beer and wine) are powerful stimulants of gastric acid output and gastrin release; the effect of beer is equal to the maximal acid output (5-8). Beverages with a higher ethanol content (e.g., whisky, gin, cognac) do not stimulate gastric acid output or release of gastrin (5, 7).The ethanol content in beer (4% vol/vol) and wine (10% vol/vol) can be only partially or not at all responsible for the marked gastric acid secretory responses to beer and wine. Thus, nonalcoholic ingredients in beer or wine are most likely responsible for the stimulatory gastric action of these alcoholic beverages. The intensive search for the stimulatory substances in beer has proved that none of the known nonalcoholic stimulants of gastric acid output present in beer either alone or in combination can be implicated (6).In a recent study (7), we reported that alcoholic beverages produced by fermentation (such as beer, wine, champagne, and sherry), but not by distillation (such as whisky, cognac, calvados, armagnac, Bacardi, Pernod, Cointreau, and Campari), are powerful stimulants of gastric acid output and release of gastrin. In addition, we found that the alcoholic beverage constituents that stimulate gastric acid output and release of gastrin are produced during the process of fermentation and removed during the following process of distillation (7).We used yeast-fermented glucose as a simpler model of beer in order to look for the powerful stimulants of gastric acid output produced during the process of alcoholic fermentation (6, 9). Alcoholic fermentation is the catabolism of glucose to pyruvate (e.g., glycolysis) and of pyruvate to ethanol by yeast. Yeast-fermented glucose (11.5% wt/vol) has been shown to mimic the effects of beer on gastric acid output and release of gastrin (6, 9). Whereas beer has a great number of unknown substances, yeastfermented glucose is a relatively pure solution.The aim of the present investigation was to separate and identify the substances in fermented glucose and alcoholic beverages that are responsible for their powerful stimulatory action on gastric acid output and release of gastrin in nonalcoholic healthy humans. Methods SubjectsThirty-five healthy young male (n = 20) and female (n = 15) volunteers (age, 21-37 years; body weight, 50-87 kg) were studied. All subjects were in good health and had a normal physical examination, electrocardiogram, and laboratory tests, including blood count, platelets, prothrombin time, aspartate aminotransferase, alanine aminotransferase, γ-glutamyltransferase, amylase, lipase, creatinine, electrolytes...

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…

…”

mentioning

confidence: 99%

See 2 more Smart Citations

Maleic acid and succinic acid in fermented alcoholic beverages are the stimulants of gastric acid secretion

Teyssen¹,

González-Calero²,

Schimiczek³

et al. 1999

J. Clin. Invest.

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“…W przypadku napojów alkoholowych wpływ na sekrecję żołądkową mogą mieć także inne związki chemiczne niż etanol. Z dotychczas opublikowanych badań wynika, że zwiększenie wydzielania kwasu w żołądku, a także uwalniania gastryny obserwuje się po wypiciu napojów alkoholowych pochodzą-cych z fermentacji, a niepoddanych procesowi destylacji (piwo, wino, szampan), natomiast napoje wymagające destylacji (whisky, koniak, rum) nie mają takiego działa-nia [59]. Oczywistą implikacją tej obserwacji jest dąże-nie do zidentyfikowania w napojach alkoholowych związków chemicznych odpowiedzialnych za działanie stymulujące sekrecję w żołądku.…”

Section: Wpływ Napojów Alkoholowych Na żOłądekunclassified

Alcohol and the digestive system – should it always be blamed?

Kasicka-Jonderko¹

2012

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Detection of colorectal cancer cells in peripheral blood by reverse-transcriptase polymerase chain reaction for cytokeratin 20

et al. 1998

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The staging of colorectal cancer currently depends on pathological examination of the surgical specimen and regional lymph nodes, accompanied by imaging tests such as computed tomography (CT) scanning. However, alternative molecular methods to detect circulating tumour cells in blood or bone marrow may provide additional information about the extent of disease and prognosis. We have previously reported the development of a reverse‐transcriptase polymerase chain reaction (RT‐PCR) for cytokeratin 20 (CK 20) mRNA to detect circulating epithelial tumour cells. In this study, we report on the application of this method for detecting circulating tumour cells in patients with colorectal cancer. Using this method, CK 20 mRNA was detected in 8/8 human colorectal cancer cell lines, in 8/9 biopsies from primary colorectal tumours and in 9/10 biopsies of liver metastasis in patients with metastatic colorectal cancer, suggesting that CK 20 may be a useful target for the detection of circulating tumour cells in this patient group. In spiking experiments, 10 cells were consistently identified in 2 ml of whole blood (1 × 106–1 × 107mononuclear cells). In 12/25 (48%) peripheral blood samples from patients with known metastatic colorectal cancer, CK 20 mRNA was detected. However, there was no correlation between the detection of CK 20 mRNA in the peripheral blood and disease progression and survival in this group of patients. CK 20 mRNA was detected in 1/12 normal blood samples, which raises questions about the absolute specificity of CK 20 expression. Int. J. Cancer (Pred. Oncol.) 79:288–293, 1998.© 1998 Wiley‐Liss, Inc.

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Alcoholic beverages produced by alcoholic fermentation but not by distillation are powerful stimulants of gastric acid secretion in humans.

Cited by 46 publications

References 14 publications

Maleic acid and succinic acid in fermented alcoholic beverages are the stimulants of gastric acid secretion

Maleic acid and succinic acid in fermented alcoholic beverages are the stimulants of gastric acid secretion

Alcohol and the digestive system – should it always be blamed?

Detection of colorectal cancer cells in peripheral blood by reverse-transcriptase polymerase chain reaction for cytokeratin 20

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