Esophageal mucosal acid sensitivity can coexist with normal pH recording in healthy adult volunteers

2000 ◽  
Vol 35 (4) ◽  
pp. 261-264 ◽  
Author(s):  
Khek Yu Ho ◽  
Jin Yong Kang
Keyword(s):  
Healthy Adult ◽  
Acid Sensitivity ◽  
Mucosal Acid ◽  
Adult Volunteers

Interleukin 10-induced thrombocytopenia in normal healthy adult volunteers: evidence for decreased platelet production

2000 ◽  
Vol 111 (1) ◽  
pp. 104-111 ◽  
Author(s):  
Jeffrey A. Sosman ◽  
Amit Verma ◽  
Steven Moss ◽  
Patricia Sorokin ◽  
Michael Blend ◽  
...  
Keyword(s):  
Healthy Adult ◽  
Interleukin 10 ◽  
Platelet Production ◽  
Adult Volunteers

Effects of Cooking Processes on Breath Hydrogen and Colonic Fermentation of Soybean

2020 ◽  
Vol 16 (4) ◽  
pp. 488-493
Author(s):  
Naoya Okumura ◽  
Naoya Jinno ◽  
Kentaro Taniguchi ◽  
Kenichi Tanabe ◽  
Sadako Nakamura ◽  
...  
Keyword(s):  
Healthy Adult ◽  
Area Under The Curve ◽  
Cooking Methods ◽  
Breath Hydrogen ◽  
Gas Chromatograph ◽  
Colonic Fermentation ◽  
Hydrogen Molecules ◽  
Nutritional Analysis ◽  
Hydrogen Level ◽  
Adult Volunteers

Background: Soybean is rich in dietary fibers; consequently, soybean ingestion considerably increases the breath level of hydrogen molecules via anaerobic colonic fermentation. However, the influence of cooking methods on this effect, which can affect the overall health benefits of soybean, remains unknown. Objectives: The aim is to examine whether different methods of cooking soybean affect the colonic fermentation process. Methods: Nine healthy adult volunteers participated in the study; they ingested either roasted soybean flour (kinako) or well-boiled soybean (BS). Differences in their breath components were compared. Both test meals were cooked using 80 g of soybeans per individual. After a 12 h fast, the participants ate the test meals, and their breath hydrogen level was analyzed every 1 h for 9 h by using a gas chromatograph with a semiconductor detector. In addition, particle size distribution and soluble/ insoluble fibers in the feces were examined. Results: The oro-cecal transit time did not significantly differ between individuals who ingested kinako and BS. However, the area under the curve between 7 and 9 h after the ingestion of BS was significantly increased compared with that after the ingestion of kinako. The nutritional analysis indicated that the content of both soluble and insoluble fibers in BS was higher than that in kinako. In addition, the levels of unfermented fragments and soluble/insoluble fibers in the feces were increased after the ingestion of kinako compared with those after the ingestion of kinako. Conclusion: Cooking methods alter the composition of non-digestible fibers in soybean, and this can result in the lack of fermentative particles in the feces, thereby causing alterations in the breath level of hydrogen via colonic fermentation.

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