Gene/Protein Disease Symptom Drug Enzyme Compound
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Query: UNIPROT:P01350 (gastrin)
 9,683 document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)

This study tested the hypothesis that differences in the processing of raw coffee beans can account for some of the variability in gastric effects of coffee drinking. Coffees were selected to represent several ways that green coffee beans are treated, ie, processing variables. These included instant and ground coffee processing, decaffeination method (ethyl acetate or methylene chloride extraction), instant coffee processing temperature (112 degrees F or 300 degrees F), and steam treatment. Lower esophageal sphincter pressure, acid secretion, and blood gastrin was measured in eight human subjects after they consumed each of the different coffees. Consumption of coffee was followed by a sustained decrease in lower esophageal sphincter pressure (P less than 0.05) except for three of the four coffees treated with ethyl acetate regardless of whether or not they contained caffeine. Caffeinated ground coffee stimulated more acid secretion that did decaf ground coffees (P less than 0.05), but not more than a steam-treated caffeinated coffee. Instant coffees did not differ in acid-stimulating ability. Ground caffeinated coffee resulted in higher blood gastrin levels than other ground coffees (P less than 0.05). Freeze-dried instant coffee also tended toward higher gastrin stimulation. It is concluded that some of the observed variability in gastric response to coffee consumption can be traced to differences in how green coffee beans are processed.
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PMID:Lower esophageal sphincter pressure, acid secretion, and blood gastrin after coffee consumption. 155 46

The effects of three types of white wine (10% ethanol; pH 2.84-3.26), Coke (pH 2.45) and water (pH 8.03) on basal and food-stimulated gastric acid secretion in dogs were investigated. Water and Coke did not significantly modify acid secretion and gastrin release under basal conditions. By contrast, white wine or water +10% ethanol significantly increased acid secretion, with a tendency to elevate plasma gastrin concentrations. Acid secretion and gastrin release induced by a standard meal were not significantly modified by previous administration of Coke and water. In contrast, white wine and water +10% ethanol significantly increased food-stimulated total acid output, without changing plasma gastrin levels. It is concluded that Coke and water have only trivial effects on basal and on food-stimulated gastric acid secretion and gastrin release in the dog. The gastric stimulant effect of white wine is mainly related to its percentage of alcohol regardless of the slight differences in pH of the solutions.
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PMID:Effects of white wine, Coke and water on basal and food-stimulated gastric acid secretion and gastrin release in the dog. 366 12

Blood gastrin, sugar, insulin and glucagon were studied after a protein meal with or without 400 mg cymethidine per os in 7 normal subjects and 14 with anacidotic adult diabetes in a reasonable state of glycometabolic compensation. The association led to a significant enhancement of gastrin after 120' and 180', plus a rise in the total integrated gastrin response. Sugar and insulin were unaffected, while glucagon was distinclty, though not signifacantly, reduced. In a discussion of the results it is suggested that the rise in gastrin after cymethidine is not solely due to a pH-dependent negative feedback, since this should have led to an earlier (30', 60') rise, but also to the slight suppression of glucagon, which is physiologically endowed with the ability to inhibit secretion.
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PMID:[Behavior of gastrinemia, insulinemia and glucagonemia in normal and diabetic subjects after a protein meal accompanied by cimetidine]. 677 96