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Maleic acid and succinic acid in fermented alcoholic beverages are the stimulants of gastric acid secretion.
J Clin Invest. 1999 Mar; 103(5):707-13.JCI

Abstract

Alcoholic beverages produced by fermentation (e.g., beer and wine) are powerful stimulants of gastric acid output and gastrin release in humans. The aim of this study was to separate and specify the gastric acid stimulatory ingredients in alcoholic beverages produced by fermentation. Yeast-fermented glucose was used as a simple model of fermented alcoholic beverages; it was stepwise separated by different methods of liquid chromatography, and each separated solution was tested in human volunteers for its stimulatory action on gastric acid output and gastrin release. Five substances were detected by high-performance liquid chromatography and were analyzed by mass spectrometry and 1H-13C nuclear magnetic resonance spectroscopy. At the end of the separation process of the five identified substances, only the two dicarboxylic acids, maleic acid and succinic acid, had a significant (P < 0.05) stimulatory action on gastric acid output (76% and 70% of fermented glucose, respectively), but not on gastrin release. When given together, they increased gastric acid output by 100% of fermented glucose and by 95% of maximal acid output. We therefore conclude that maleic acid and succinic acid are the powerful stimulants of gastric acid output in fermented glucose and alcoholic beverages produced by fermentation, and that gastrin is not their mediator of action.

Authors+Show Affiliations

Department of Medicine IV (Gastroenterology), University Hospital of Heidelberg at Mannheim, 68135 Mannheim, Germany.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

10074488

Citation

Teyssen, S, et al. "Maleic Acid and Succinic Acid in Fermented Alcoholic Beverages Are the Stimulants of Gastric Acid Secretion." The Journal of Clinical Investigation, vol. 103, no. 5, 1999, pp. 707-13.
Teyssen S, González-Calero G, Schimiczek M, et al. Maleic acid and succinic acid in fermented alcoholic beverages are the stimulants of gastric acid secretion. J Clin Invest. 1999;103(5):707-13.
Teyssen, S., González-Calero, G., Schimiczek, M., & Singer, M. V. (1999). Maleic acid and succinic acid in fermented alcoholic beverages are the stimulants of gastric acid secretion. The Journal of Clinical Investigation, 103(5), 707-13.
Teyssen S, et al. Maleic Acid and Succinic Acid in Fermented Alcoholic Beverages Are the Stimulants of Gastric Acid Secretion. J Clin Invest. 1999;103(5):707-13. PubMed PMID: 10074488.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Maleic acid and succinic acid in fermented alcoholic beverages are the stimulants of gastric acid secretion. AU - Teyssen,S, AU - González-Calero,G, AU - Schimiczek,M, AU - Singer,M V, PY - 1999/3/13/pubmed PY - 1999/3/13/medline PY - 1999/3/13/entrez SP - 707 EP - 13 JF - The Journal of clinical investigation JO - J Clin Invest VL - 103 IS - 5 N2 - Alcoholic beverages produced by fermentation (e.g., beer and wine) are powerful stimulants of gastric acid output and gastrin release in humans. The aim of this study was to separate and specify the gastric acid stimulatory ingredients in alcoholic beverages produced by fermentation. Yeast-fermented glucose was used as a simple model of fermented alcoholic beverages; it was stepwise separated by different methods of liquid chromatography, and each separated solution was tested in human volunteers for its stimulatory action on gastric acid output and gastrin release. Five substances were detected by high-performance liquid chromatography and were analyzed by mass spectrometry and 1H-13C nuclear magnetic resonance spectroscopy. At the end of the separation process of the five identified substances, only the two dicarboxylic acids, maleic acid and succinic acid, had a significant (P < 0.05) stimulatory action on gastric acid output (76% and 70% of fermented glucose, respectively), but not on gastrin release. When given together, they increased gastric acid output by 100% of fermented glucose and by 95% of maximal acid output. We therefore conclude that maleic acid and succinic acid are the powerful stimulants of gastric acid output in fermented glucose and alcoholic beverages produced by fermentation, and that gastrin is not their mediator of action. SN - 0021-9738 UR - https://www.unboundmedicine.com/medline/citation/10074488/Maleic_acid_and_succinic_acid_in_fermented_alcoholic_beverages_are_the_stimulants_of_gastric_acid_secretion_ L2 - https://doi.org/10.1172/JCI3620 DB - PRIME DP - Unbound Medicine ER -