Vol. 274, Issue 6, G1160-G1165, June 1998
Effect of medium- and long-chain triglycerides on lower
esophageal sphincter pressure: role of CCK
M.
Ledeboer,
A. A. M.
Masclee,
I.
Biemond, and
C. B. H. W.
Lamers
Department of Gastroenterology-Hepatology, Leiden University
Medical Center, 2300 RC Leiden, The Netherlands
Fat meals are known to decrease lower
esophageal sphincter (LES) pressure, possibly through postprandial CCK
release. Dietary fat consists mainly of long-chain triglycerides (LCT),
which potently stimulate CCK secretion. This effect contrasts with that
of medium-chain triglycerides (MCT), which do not induce CCK release.
We recorded LES pressure and gallbladder volume in six healthy subjects
on five separate occasions during intraduodenal administration of 1) saline control,
2) LCT,
3) MCT,
4) LCT during intravenous infusion of the CCK receptor antagonist loxiglumide, and
5) MCT together with loxiglumide.
LES pressure decreased significantly during administration of both LCT
and MCT. Loxiglumide completely prevented the reduction in LES pressure
during intraduodenal LCT, but not during intraduodenal MCT. Gallbladder
volume decreased during LCT, but not during MCT. It is concluded that
intraduodenal administration of equimolar amounts of both LCT and MCT
significantly reduces LES pressure. The effect of LCT on LES pressure
is mediated by CCK. The effect of MCT is not dependent on CCK, since
MCT does not release CCK and loxiglumide does not prevent the
MCT-induced reduction in LES pressure.
dietary fat; esophageal motility; gallbladder motility; cholecystokinin receptor antagonist
