Gastric Acid Secretory Value of Different Foods

Saint-Hilaire, Suzanne; Lavers, Marjorie K.; Kennedy, Joseph C.; Code, Charles F.

doi:10.1016/s0016-5085(19)35332-6

Cited by 53 publications

(11 citation statements)

References 13 publications

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“…Besides buffering acid, protein stimulates acid secretion (Saint-Hilaire et al, 1960) and Woldman, Fishman, Knowlton, Rousuck, and Stoner (1948) concluded from their studies in man that a high peak acidity followed the initial buffering of gastric acid when a protein hydrolysate was given. Depending on whether the buffering or stimulant effects of protein are considered the more important, some authors have regarded a high and others a low protein content of the diet as important in the aetiology and treatment of duodenal ulcer.…”

Section: Discussionmentioning

confidence: 99%

“…The observations of Gillespie (1959), Woodward (1960), and others suggest that the stomach continues to secrete acid until the acidity of the antral contents rises to a critical level of about pH 1.5 when gastric secretion is inhibited. The apparent stimulatory effect of protein on gastric secretion observed by Saint-Hilaire et al (1960) may thus be due to the buffering effect of protein which, by delaying the rise in gastric acidity, prolongs the duration of gastric secretion and so increases the amount of acid secreted in response to the meal. The acidity of the chyme entering the duodenum may thus vary little with diets of different composition.…”

Section: Discussionmentioning

confidence: 99%

“…The output of acid from an innervated canine gastric pouch is directly proportional to the nitrogen content of meals entering the stomach (Saint-Hilaire, Lavers, Kennedy, and Code, 1960). The buffering power of meals also depends on their protein content.…”

mentioning

confidence: 99%

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Effect of different foods on the acidity of the gastric contents in patients with duodental ulcer. 3. Effect of altering the proportions of protein and carbohydrate.

Lennard-Jones¹,

Fletcher²,

Shaw³

1968

Gut

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Effect of different foods on the acidity of the gastric contents in patients with duodental ulcer. 3. Effect of altering the proportions of protein and carbohydrate.

Lennard-Jones¹,

Fletcher²,

Shaw³

1968

Gut

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“…The finding of Obrink (1953) that calcium phosphate was an effective stimulus to secretion when given by mouth to dogs with Heidenhain pouches could be taken to indicate that buffering of endogenous acid in the main stomach reduced inhibition. Saint-Hilaire, Lavers, Kennedy & Code (1960) have shown that the secretary response to food is closely related to its buffering power.…”

Section: The Possible Effects Of Buffers In the Gastric Contentsmentioning

confidence: 99%

The effect of citric acid and its sodium salts in test meals on the gastric outputs of acid and of chloride

Hunt¹,

Knox²

1973

The Journal of Physiology

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SUMMARYFive subjects were given 750 ml. test meals lasting 10-20 min, containing 0-300 mN citric acid, monosodium dihydrogen citrate, disodium monohydrogen citrate or trisodium citrate.1. Increase in concentration of sodium citrate in the range 0-125 mN gave increasing outputs of acid and chloride.2. The more acid the meal for any given citrate ion concentration, the less the output of acid and chloride.3. The greater the concentration of an acid citrate salt, the less the output of acid. 4. There was evidence of loss of acid from the stomach by diffusion with the more acid meals.

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“…Protein is capable of buffering gastric acid and raises the gastric pH within minutes of ingestion [25,26]. As a food-borne pathogen, Salmonella appears to take advantage of this gastric acid buffering during infection scenarios.…”

Section: Introductionmentioning

confidence: 99%

Use of Ensure® nutrition shakes as an alternative formulation method for live recombinant Attenuated Salmonella Typhi vaccines

et al. 2015

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BackgroundTo be effective, orally administered live Salmonella vaccines must first survive their encounter with the low pH environment of the stomach. To enhance survival, an antacid is often given to neutralize the acidic environment of the stomach just prior to or concomitant with administration of the vaccine. One drawback of this approach, from the perspective of the clinical trial volunteer, is that the taste of a bicarbonate-based acid neutralization system can be unpleasant. Thus, we explored an alternative method that would be at least as effective as bicarbonate and with a potentially more acceptable taste. Because ingestion of protein can rapidly buffer stomach pH, we examined the possibility that the protein-rich Ensure® Nutrition shakes would be effective alternatives to bicarbonate.ResultsWe tested one Salmonella enterica serovar Typhimurium and three Salmonella Typhi vaccine strains and found that all strains survived equally well when incubated in either Ensure® or bicarbonate. In a low gastric pH mouse model, Ensure® worked as well or better than bicarbonate to enhance survival through the intestinal tract, although neither agent enhanced the survival of the S. Typhi test strain possessing a rpoS mutation.ConclusionsOur data show that a protein-rich drink such as Ensure® Nutrition shakes can serve as an alternative to bicarbonate for reducing gastric pH prior to administration of a live Salmonella vaccine.

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Gastric Acid Secretory Value of Different Foods

Cited by 53 publications

References 13 publications

Effect of different foods on the acidity of the gastric contents in patients with duodental ulcer. 3. Effect of altering the proportions of protein and carbohydrate.

Effect of different foods on the acidity of the gastric contents in patients with duodental ulcer. 3. Effect of altering the proportions of protein and carbohydrate.

The effect of citric acid and its sodium salts in test meals on the gastric outputs of acid and of chloride

Use of Ensure® nutrition shakes as an alternative formulation method for live recombinant Attenuated Salmonella Typhi vaccines

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