Effect of Barley on Gastric Juice Secretion inRats
with Water Immersion Induced Stress Ulcer. Minako YOSHIZAWA1,2, YoshihisaNAKANO2 and Hisao NAKAMURA1 1Department of Nutrition, College ofNutrition, Koshien University
2Department of Applied Biological Chemistry, OsakaPrefecture University In the present study, we investigated the effect ofdraft classified barley flour, which is known to have a protectiveeffect against development of stress ulcer, on the gastric juicesecretion during ulcerogenesis induced by water immersion stress.The results were as follows: 1) no significant difference wasobserved in rat body weight gain and food intake in both thecontrol diet group and the barley (10%) diet groups, 2) a highlysuppressive effect against stress ulcer was observed in the barley(10%) diet group compared with the control diet group, 3) theacidity of gastric juice increased in the both groups at 2-h afterthe water immersion stress, but the barley (10%) diet group showeda significantly decreased acidity at 4-h, 4) the barley (10%) dietgroup showed a significant decrease in the serum gastrinconcentration, but this was not directly responsible for thedecrease in acidity, 5) the pepsin activity showed a tendency toincrease in the control diet group at 2-h after starting of thestress experiment, while a significantly decreased activity wasobserved in the barley (10%) diet group, indicating suppression ofthe pepsin activity by the barley.
These results indicate that suppression of the water immersioninduced stress ulcer is partially caused by decrease in theattacking factors such as acid and pepsin. However, the involvementof protective factors can not be excluded as the decrease in theattacking factors took place for a short duration.
Key words:stress ulcer, gastric juice secretion, barley, gastrin,β-(1→3)-glucan |
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