Effect of beer, yeast-fermented glucose, and ethanol on pancreatic enzyme secretion in healthy human subjects
| Autor: | C. Knodel, M. V. Singer, Suresh T. Chari, Rudolf L. Riepl, H. Harder, S. Teyssen |
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| Rok vydání: | 1996 |
| Předmět: |
Adult
Male medicine.medical_specialty Physiology Saccharomyces cerevisiae Ethanol fermentation chemistry.chemical_compound Internal medicine Gastrins medicine Humans Trypsin Amylase Pancreas Gastrin Cholecystokinin Ethanol biology Chemistry digestive oral and skin physiology Gastroenterology Beer food and beverages Glucose Endocrinology Basal (medicine) Amylases Fermentation biology.protein Female hormones hormone substitutes and hormone antagonists medicine.drug |
| Zdroj: | Digestive Diseases and Sciences. 41:1216-1224 |
| ISSN: | 1573-2568 0163-2116 |
| Popis: | The effect of beer, ethanol (4% v/v), and corresponding volumetric (water), caloric (glucose 5.76% w/v), and osmotic (glucose 11.5% w/v) control solutions on pancreatic enzyme output and release of gastrin and cholecystokinin (CCK) were studied in six healthy human subjects. As a simpler model of beer, yeast-fermented glucose solution (11.5% w/v) was also studied and compared with unfermented glucose (11.5% w/v). Among the control solutions, the two glucose solutions, but not water, significantly (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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