Human Duodenal Juice Research Articles

Assessment of bioavailable B vitamin content in food using in vitro digestibility assay and LC-MS SIDA.

Standardized analytical methods, where each B vitamin is extracted from a given sample individually using separate procedures, typically ensure that the extraction conditions provide the maximum recovery of each vitamin. However, in the human gastrointestinal tract (GIT), the extraction conditions are the same for all vitamins. Here, we present an analytically feasible extraction protocol that simulates conditions in the GIT and provides a measure of the content of bioavailable vitamins using LC-MS stable isotope dilution assay. The results show that the activities of both human gastric and duodenal juices were insufficient to liberate absorbable vitamers (AV) from pure cofactors. The use of an intestinal brush border membrane (IBBM) fraction derived from the mucosal tissue of porcine small intestine ensured at least 70% AV recovery. The rate of AV liberation, however, was strongly dependent on the cofactor, e.g., in the case of NADH, it was magnitudes higher than in the case of thiamine diphosphate. For some vitamins in some food matrices, the use of the IBBM fraction assay resulted in lower values for the content of AV than conventional vitamin determination methods. Conventional methods likely overestimate the actual bioavailability of some vitamins in these cases. Graphical abstract Assessment of bioavailable B vitamin content in food.

Survival of lactic acid and propionibacteria in low- and full-fat Dutch-type cheese during human digestion ex vivo

The survival of selected bacteria in semi-hard experimental cheeses was studied after exposure to human gastric and duodenal juices in an exvivo model. Experimental cheeses (10 and 28% fat) were supplemented with different strains of Lactobacillus sp. and Propionibacterium sp. and ripened for 7 and 70weeks. After digestion, greater numbers of the adjunct bacteria we rerecorded in the 7-week-old cheeses compared to the well-matured cheeses (70weeks). The bacterial survival was strain dependent, and influenced by the fat content of the cheese. Lactobacilli showed better survival, especially when in low-fat cheeses. The strains of propionibacteria also survived well during the digestion of the low-fat cheeses. The results confirmed that cheese can potentially be a good carrier matrix for bacteria to the intestine. In addition, it has been shown that different strains present in cheese have different abilities to survive the conditions of the gastrointestinal tract. Younger cheese was indicated to be a better carrier, possibly because the bacteria present in those cheeses have had shorter exposure to the stress conditions occurring in cheese during prolonged maturation. Cheese can function as a suitable vehicle for the delivery of a variety of food-related micro-organisms to the intestine. Young cheese as well as low-fat cheeses are better carrier matrixes than full-fat and/or more well-ripened cheeses. Most of the lactobacilli and all the propionibacteria survived well during digestion of the low-fat cheeses. This study also showed the ability of cheese lactobacilli and PAB to survive the severe conditions of GIT.

Antioxidant properties of salmon (Salmo salar L.) protein fraction hydrolysates revealed following their ex vivo digestion and in vitro hydrolysis.

Salmon (Salmo salar L.) myofibryllar protein (MP) and sarcoplasmic protein (SP) were digested with human gastric and duodenal juices and hydrolysed in vitro with commercial pepsin and Corolase PP. The digestion after duodenal juice/Corolase PP caused almost complete breakdown of peptide bonds in MP and SP. The DPPH(•) scavenging activity of proteins decreased during both ex vivo digestion and in vitro hydrolysis. The highest value of DPPH(•) scavenging activity was shown for the gastric digest of SP (8.88 ± 0.87%). The ABTS(+•) scavenging activity of MP and SP increased during digestion/hydrolysis. The duodenal digest of SP was characterised by the highest value of ABTS(+•) scavenging activity (72.7 ± 1.2%). In turn, the highest value of ferric-reducing power was determined for the gastric digest of SP (84.8 ± 0.2%). Salmon antioxidant peptides Phe-Ile-Lys-Lys, His-Leu, Ile-Tyr, Pro-His-Leu, Pro-Trp, Val-Pro-Trp were identified in both ex vivo digested and in vitro hydrolysed MP and SP. An antioxidant peptide, Val-Tyr, was additionally detected in the in vitro hydrolysate of SP. The results indicate the salmon myofibrillar and sarcoplasmic protein fractions as potential sources of antioxidant peptides that could be released in the gastrointestinal tract but their amino acid sequence and quantification vary. © 2015 Society of Chemical Industry.

Protein composition and micelle size of donkey milk with different protein patterns: Effects on digestibility

Qualitative and quantitative analysis of the protein profile of milk samples from 14 Ragusano donkeys was carried out. Isoelectric focusing (IEF) analysis revealed three IEF protein patterns: individual variability was related both to casein (one deviating sample, without αS1-casein) and whey proteins (two deviating samples, without β-lactoglobulin II). The observed polymorphism reflected the different distribution of the protein fractions (casein or whey protein content) but did not affect the size and zeta-potential of casein micelles. A simulated in vitro digestion, carried out in a two-step digestion assay with human gastric juice and duodenal juice, was also performed to provide a direct estimation of donkey milk protein digestibility. Individual IEF variability had an effect on digestibility only in the two samples lacking the β-lactoglobulin II, revealing a more rapid degradation of the β-lactoglobulin fraction when it consists of the single β-lactoglobulin I, particularly in the gastric digestion.

Release of EPA and DHA from salmon oil – a comparison ofin vitrodigestion with human and porcine gastrointestinal enzymes

In the present study, we hypothesised whether in vitro digestion of salmon oil would release different amounts of PUFA depending on the origin of the lipolytic enzymes used. For this purpose, in vitro digestion of salmon oil (SO) was performed using human duodenal juice (HDJ) or a commercial enzyme preparation consisting of porcine pancreatin and bile (PB). The lipolytic effect was determined by measuring the release of fatty acids (FA) using solid-phase extraction and GC-flame ionisation detection, withdrawing samples every 20 min during digestion. The amount of FA released indicated that a plateau was reached after 80 min with approximately similar amounts of FA detected using both HDJ and PB (379 (sd 18) and 352 (sd 23) mg/g SO, respectively). However, the release of 18 : 2, EPA (20 : 5) and DHA (22 : 6) was significantly different during in vitro digestion. At 80 min, HDJ and PB released 43 and 33% of 18 : 2, 14 and 9% of EPA and 11 and 9% of DHA, respectively. Both enzyme preparations released approximately the same amounts of the other FA analysed. The effect of the addition of bile salts (BS) was significantly different in the two enzyme systems, where porcine pancreatin highly responded to the increase in BS concentration, in contrast to HDJ.

Angiotensin I-converting enzyme-inhibitory activity of the Norwegian autochthonous cheeses Gamalost and Norvegia after in vitro human gastrointestinal digestion

The angiotensin I-converting enzyme (ACE) inhibitory activity of Gamalost cheese, its pH 4.6-soluble fraction, and Norvegia cheese was monitored before and after digestion with human gastric and duodenal juices. Both Gamalost and Norvegia cheeses showed an increased ACE-inhibitory activity during gastrointestinal digestion. However, only Norvegia showed pronounced increased activity after duodenal digestion. More peptides were detected in digested Gamalost compared with digested Norvegia. Most of the peptides in Gamalost were derived from β-casein (CN), some originated from αs1-CN, and only a very few originated from αs2-CN and κ-CN. In general, the number of peptides increased during gastrointestinal digestion, whereas some peptides were further degraded and disappeared; however, surprisingly, a few peptides remained stable. The aromatic amino acids, such as Tyr, Phe, and Trp; the positively charged amino acids (Arg and Lys); and Leu increased after simulated gastrointestinal digestion of Gamalost and Norvegia. After in vitro gastrointestinal digestion, both Gamalost and Norvegia showed high ACE-inhibitory activity, which may contribute in lowering of mild hypertension.

Bovine lactoferrin digested with human gastrointestinal enzymes inhibits replication of human echovirus 5 in cell culture

Many infant formulas are enriched with lactoferrin (Lf) because of its claimed beneficial effects on health. Native bovine Lf (bLf) is known to inhibit in vitro replication of human enteroviruses, a group of pathogenic viruses that replicate in the gut as their primary infection site. On the basis of a model digestion and human gastrointestinal enzymes, we hypothesized that bLf could retain its antiviral properties against enterovirus in the gastrointestinal tract, either as an intact protein or through bioactive peptide fragments released by digestive enzymes. To test our hypothesis, bLf was digested with human gastric juice and duodenal juice in a 2-step in vitro digestion model. Two gastric pH levels and reduction conditions were used to simulate physiological conditions in adults and infants. The antiviral activity of native bLf and of the digested fractions was studied on echovirus 5 in vitro, using various assay conditions, addressing several mechanisms for replication inhibition. Both native and digested bLf fractions revealed a significant inhibitory effect, when added before or simultaneously with the virus onto the cells. Furthermore, a significant stronger sustained antiviral effect was observed when bLf was fully digested in the gastric phase with fast pH reduction to 2.5, compared with native bLf, suggesting the release of antiviral peptides from bLf during the human digestion process. In conclusion, this study demonstrates that bLf may have a role in the prevention of human gastrointestinal virus infection under physiological conditions and that food containing bLf may protect against infection in vivo.

In vitrocomparison of commensal, probiotic and pathogenic strains ofEnterococcus faecalis

In vivo studies have provided evidence that micro-organisms have important roles in immunological, digestive and respiratory functions, conferring health benefits on the host. Several in vitro methods have been advised for the initial screening of microbes with potential health effects. The objective of the present study was to employ such in vitro methodology to characterise different strains of Enterococcus faecalis. The characteristics of a commercial product marketed as a probiotic, Symbioflor-1 (Symbiopharm), were compared with the characteristics of both pathogenic and commensal strains. Tolerance towards low pH and viability after exposure to human gastric and duodenal juices were assayed. Symbioflor-1 was the most susceptible strain to these treatments when compared with the other E. faecalis strains. Furthermore, Symbioflor-1 exhibited the lowest adhesion capacity to intestinal epithelial cells (IEC) and mucus. Competitive binding studies using heparin indicated that glycosaminoglycans might be involved in the adhesion to IEC, but also that differences in these putative bacteria-host interactions do not cause the relative low adhesion capacity of Symbioflor-1. Maturation of dendritic cells (DC) after exposure to bacteria was assayed as an indication of an immunomodulatory effect. All strains induced a moderate elevation of the DC maturation markers CD83 and CD86; however, no strain-specific differences were detected. Correlations between in vitro and in vivo studies are discussed. Although in vitro assaying is a rational starting point for the selection of microbes with a potential health benefit, it is emphasised that human clinical trials are the definite tool for establishing probiotic status.

Survival of lactic acid bacteria from fermented milks in an in vitro digestion model exploiting sequential incubation in human gastric and duodenum juice

In the present study, the survival of 9 lactic acid bacteria (5 Lactococcus strains, 3 Lactobacillus strains, and 1 strain of Enterococcus hirae), was investigated in vitro under conditions similar to human digestion using human gastric and duodenal juices. The tolerance of the bacteria was also tested with traditional methods using acidic conditions and bile salts. The strains were subjected to a model digestive system comprising sequential incubation in human gastric and duodenal juices, in a 2-step digestion assay at 37°C, simulating the human upper gastrointestinal tract with human gastric juices at pH 2.5 and human duodenal juices at pH 7. The bacterial strains were tested either as washed cells from culture media or in fermented milk. The initial in vitro testing in acid and bile salts showed that Lactobacillus strains and the E. hirae strain displayed a significantly higher acid tolerance than the lactococci. The lactobacilli and the Enterococcus numbers increased, whereas the lactococci decreased at least 1 log during the bile salt treatment. The Lactobacillus strains showed the highest survival rate in the model digestive system when washed bacterial cultures were used with a minor log reduction, whereas the lactococci numbers were reduced by at least log 4. However, when using fermented milks in the model digestion system it was demonstrated that the Enterococcus strain and 2 strains of Lactococcus lactis ssp. cremoris benefited significantly from the presence of the fermented milk as food matrix, with log numbers >log 7 and 5, respectively, after digestion of the fermented milk. The analyses reported comprise a comprehensive in vitro testing regimen suitable for evaluation of the survival of candidate probiotic bacteria in human digestion as an initial prescreen to clinical trials.

Human Gastrointestinal Juices Intended for Use in In Vitro Digestion Models

The aim of this study was to characterise the individual human gastric and duodenal juices to be used in in vitro model digestion and to examine the storage stability of the enzymes. Gastroduodenal juices were aspirated, and individual variations in enzymatic activities as well as total volumes, pH, bile acids, protein and bilirubin concentrations were recorded. Individual pepsin activity in the gastric juice varied by a factor of 10, while individual total proteolytic activity in the duodenal juice varied by a factor of 5. The duodenal amylase activity varied from 0 to 52.6 U/ml, and the bile acid concentration varied from 0.9 to 4.5 mM. Pooled gastric and duodenal juices from 18 volunteers were characterised according to pepsin activity (26.7 U/ml), total proteolytic activity (14.8 U/ml), lipase activity (951.0 U/ml), amylase activity (26.8 U/ml) and bile acids (4.5 mM). Stability of the main enzymes in two frozen batches of either gastric or duodenal juice was studied for 6 months. Pepsin activity decreased rapidly and adjusting the pH of gastric juice to 4 did not protect the pepsin from degradation. Lipase activity remained stable for 4 months, however decreased rapidly thereafter even after the addition of protease inhibitors. Glycerol only marginally stabilised the survival of the enzymatic activities. These results of compositional variations in the individual gastrointestinal juices and the effect of storage conditions on enzyme activities are useful for the design of in vitro models enabling human digestive juices to simulate physiological digestion.

Antibacterial peptides derived from caprine whey proteins, by digestion with human gastrointestinal juice

Peptides in caprine whey were identified after in vitro digestion with human gastrointestinal enzymes in order to determine their antibacterial effect. The digestion was performed in two continuing steps using human gastric juice (pH 2·5) and human duodenal juice (pH 8) at 37°C. After digestion the hydrolysate was fractionated and 106 peptides were identified. From these results, twenty-two peptides, located in the protein molecules, were synthesised and antibacterial activity examined. Strong activity of the hydrolysates was detected against Escherichia coli K12, Bacillus cereus RT INF01 and Listeria monocytogenes, less activity against Staphylococcus aureus ATCC 25923 and no effect on Lactobacillus rhamnosus GG. The pure peptides showed less antibacterial effect than the hydrolysates. When comparing the peptide sequences from human gastrointestinal enzymes with previously identified peptides from non-human enzymes, only two peptides, β-lactoglobulin f(92-100) and β-casein f(191-205) matched. No peptides corresponded to the antibacterial caprine lactoferricin f(14-42) or lactoferrampin C f(268-284). Human gastrointestinal enzymes seem to be more complex and have different cleavage points in their protein chains compared with purified non-human enzymes. Multiple sequence alignment of nineteen peptides showed proline-rich sequences, neighbouring leucines, resulting in a consensus sequence LTPVPELK. In such a way proline and leucine may restrict further proteolytic processing. The present study showed that human gastrointestinal enzymes generated different peptides from caprine whey compared with non-human enzymes and a stronger antibacterial effect of the hydrolysates than the pure peptides was shown. Antimicrobial activity against pathogens but not against probiotics indicate a possible host-protective activity of whey.

Adhesion of bile-adapted Bifidobacterium strains to the HT29-MTX cell line is modified after sequential gastrointestinal challenge simulated in vitro using human gastric and duodenal juices

According to the FAO/WHO, in vitro criteria for selection of probiotics for food application consist of testing survival when confronted with gastrointestinal tract (GIT) challenge and the ability to colonize the colon. We used a model that simulated GIT transit using sequential immersion in gastric and duodenal juices of human origin to evaluate survival of bile-adapted Bifidobacterium strains. Bifidobacterium animalis tolerated gastric juice, whereas Bifidobacterium longum showed poor survival under these conditions. In contrast, B. animalis strains were more sensitive to duodenal juice than B. longum. The percentage of survival after GIT transit simulation (GITTS), determined both by plate counts and fluorescent probes, was significantly higher for bile-adapted strains than for corresponding parental ones. This suggests that use of bile-adapted strains is a suitable approach for increasing survival of bifidobacteria under the harsh conditions of the upper GIT. However, the bile resistance phenotype was not related to improvement of adhesion capacity, after GITTS, of the intestinal cell line HT29-MTX which constitutively produces mucus. This work shows that sequential GITTS with human juices modified the in vitro adhesion properties of the strains challenged with colonocyte-like cells.

Antimicrobial effect of donkeys’ milk digested in vitro with human gastrointestinal enzymes

Individual donkey milk samples were digested in vitro by a two-step model, using human gastric juice at two different pH values (2 and 4) and further continuous intestinal digestion by human duodenal juice at pH 7.5. The degradation of proteins was assessed after each step. Caseins and β-lactoglobulins were digested rapidly in the gastric juice at pH 2 compared with pH 4 while whey proteins such as lysozyme and α-lactalbumin were very resistant during the total digestion. The identified peptides were mainly derived from β- and α s1-casein and the two β-lactoglobulins. The antimicrobial effect of milk and digested milk samples was tested on selected pathogenic bacteria. No significant inhibition of Bacillus cereus RT INF01 was observed, while a significant growth reduction was shown on Escherichia coli 10208355 during its stationary phase. Digested and undigested donkeys’ milk also significantly inhibited Listeria monocytogenes 2230/92 in a dose dependent way.

Development of an indirect method for measuring porcine pancreatic lipase in human duodenal fluid

Patients with exocrine pancreatic insufficiency are usually treated with porcine pancreatic enzymes but the bioavailability of these enzymes in the gut remains a matter of discussion. In order to determine the duodenal availability of porcine pancreatic lipase (PPL) present in pancreatic extracts (PE) taken orally, we developed a method for quantifying PPL in samples containing both PPL and human pancreatic lipase (HPL). Total pancreatic lipase activity measurements using the pH-stat technique and tributyrin as substrate were combined with an HPL-specific ELISA. Based on the known specific activity of the purified HPL, its activity was deduced from the ELISA measurements, and the PPL activity was obtained by subtracting the HPL activity from the total pancreatic lipase activity. This assay was established and validated using various samples containing pure PPL and recombinant HPL or PE, mixed or not with human duodenal juice. Samples collected in vivo from patients treated with PE were also tested. It was found that PPL did not affect the HPL ELISA, and the indirect PPL assay gave a measurement accuracy of 6.6% with the samples containing pure PPL and 10% with those containing PE. This assay was also used successfully to discriminate between PPL and the endogenous HPL present in the duodenal contents of patients with severe pancreatic insufficiency treated with PE. This method might provide a useful means of assessing the availability of PEs at their site of action, in the absence of a PPL-specific ELISA.

Degradation of whey from caprine milk by human proteolytic enzymes, and the resulting antibacterial effect against Listeria monocytogenes

Protein degradation of caprine whey by human proteolytic enzymes was studied with regard to antibacterial effect on Listeria monocytogenes. The digestion was performed by a two-step degradation-assay, using human gastric juice (HGJ) at pH 2.5, and human duodenal juice (HDJ) at pH 8. Protein profiles were studied by SDS-PAGE after each step and compared with degradation performed by commercial enzymes. Both types of enzymes, both human and commercial, left most of β-LG intact. However, proteins like serum albumin, laktoferrin and immunoglobulins were rapidly degraded. Only minor parts of α-lactalbumin (α-LA) was degraded by human enzymes, while treatment with commercial enzymes gave full degradation of α-LA. The two types of enzymes resulted in different peptide profiles, where the commercial enzymes degraded whey into smaller peptides much more efficiently. The protein digests produced by HGJ and HDJ were screened for antibacterial effects against L. monocytogenes, a food born bacteria responsible for fatal and sometimes deadly infections. Cells of L. monocytogenes were strongly inhibited by caprine whey obtained after reaction with both HGJ and HDJ. Undigested caprine whey and the products from the first step of digestion with HGJ demonstrated no significant effect. This indicates that during digestion the antibacterial effect of caprine whey hydrolysates are most effective in the duodenum. This gives a promising opportunity to inhibit listeriosis in humans, and results are also useful for development of dietary supplement, nutraceuticals and functional foods.

Effect of milk proteins and their hydrolysates on in vitro immune responses

The aim of this study was to perform a screening of various milk protein samples of both cow and goat origin to study their in vitro immunomodulating properties on human peripheral blood mononuclear cells (PBMC). The protein content in the milk of the two different species varies most notably in the amount of α s1-casein. A high degree of genetic polymorphism is related to the goat α s1-casein genes resulting in a variable amount of total protein in the goat milk. The milk proteins were hydrolysed using human gastric and duodenal juice or commercial pig derived enzymes to simulate in vivo digestion. Although different immunomodulating effects caused by various milk protein components have been observed, the mechanisms underlying these effects are not always known. In addition, most studies on the immunomodulating properties of milk protein digests have used a wide variety of commercial enzymes to simulate in vivo digestion. Exploring the difference in immunomodulating properties of milk protein-derived peptides produced by the aid of enzymes from human gastric secretions, compared to those produced by commercial enzymes, is a novel approach that may be of great importance. It could help to explore which peptides are actually produced during in vivo early digestion of milk and how they influence the immune system. Especially the whey protein concentrates from goat and cow showed a dose-dependent inhibition of human PBMC proliferation in vitro. This effect could neither be explained by a toxic effect on the PBMCs as shown by a standard viability test, nor by induction of apoptosis caused by the same milk protein samples. We suggest that intact or hydrolysed components in the milk protein samples affect the production of activation signals thereby inhibiting lymphocyte proliferation.

In vitro studies of the digestion of caprine whey proteins by human gastric and duodenal juice and the effects on selected microorganisms.

The in vitro digestion of caprine whey proteins was investigated by a two-step degradation assay, using human gastric juice (HGJ) at pH 2.5 and human duodenal juice (HDJ) at pH 7.5. Different protein and peptide profiles were observed after the first (HGJ) and second (HDJ) enzymatic degradation. The minor whey proteins serum albumin, lactoferrin and Ig were rapidly degraded by HGJ, while alpha-lactalbumin (alpha-LA) and beta-lactoglobulin (beta-LG) were more resistant and survived both 30 and 45 min of the enzymatic treatment. Further digestion with HDJ still showed intact beta-LG, and the main part of alpha-LA also remained unchanged. The protein degradation by HGJ and HDJ was also compared with treatment by commercial enzymes, by using pepsin at pH 2.5, and a mixture of trypsin and chymotrypsin at pH 7.5. The two methods resulted in different caprine protein and peptide profiles. The digests after treatment with HGJ and HDJ were screened for antibacterial effects on some selected microorganisms, Escherichia coli, Bacillus cereus, Lactobacillus rhamnosus GG and Streptococcus mutans. Active growing cells of E. coli were inhibited by the digestion products from caprine whey obtained after treatment with HGJ and HDJ. Cells of B. cereus were inhibited only by whey proteins obtained after reaction with HGJ, while the products after further degradation with HDJ demonstrated no significant effect. Screenings performed on cells of Lb. rhamnosus GG and S. mutans all showed no signs of inhibition.

In vitro digestion of bovine and caprine milk by human gastric and duodenal enzymes

In vitro digestion was performed by human proteolytic enzymes on bovine and caprine individual milks. Two types of caprine milk were investigated: with high and low contents of α S1-casein (CN). In addition the influence of heating of the milk on digestion was examined. The digestion was performed in two steps using human gastric and duodenal juice. Protein and peptide profiles were studied by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and isoelectric focusing (IEF). Caprine milk proteins were digested faster than bovine milk proteins. This was confirmed by the degradation profile obtained for both cows’ and goats’ milk, and was most evident for β-lactoglobulin. Comparing the digestion of milk protein from two groups of goats, high and low in α S1-CN content, respectively, did not show significant differences. Heat treatment of milk had a strong and significant effect on the level of digestion. Raw milk was degraded faster than the heat-treated milk, and the effect of heating was different for bovine and caprine milk.

Method of measurement of pancreatic elastase II activity and postnatal development of proteases in human duodenal juice and bovine and porcine pancreatic tissue.

A specific method for pancreatic elastase II activity analysis was developed. True elastase II activity could be discriminated from that of elastase I and chymotrypsin. The postnatal development of four pancreatic proteases in the duodenal juice of children and in the pancreatic homogenates of calves and piglets was measured. The study was carried out on patients without (14 children) and with (5 children) pancreatic insufficiency. Calves and piglets were either milk-fed or weaned until slaughter at different ages. Profiles of enzyme development were globally similar in milk-fed piglets and calves, while in children without pancreatic insufficiency, no significant change was observed between 4 and 168 months. In children with pancreatic insufficiency, enzyme activity was low. In animals, elastase II and chymotrypsin activities were maximal at birth, decreased with age, and probably were associated with the digestion of milk protein. In contrast, elastase I and trypsin activities increased markedly after weaning in connection with the intake of solid food.

The elimination of secretory leukocyte protease inhibitor (SLPI) from the gastrointestinal tract in man

Nyström M, Bergenfeldt M, Ohlsson K. The elimination of secretory leukocyte protease inhibitor from the gastrointestinal tract in man. Scand J Clin Lab Invest 1997; 57:119-126Secretory leukocyte protease inhibitor (SLPI) is the dominant protease inhibitor in the mucus secretions of the genital and respiratory tract and it was recently also detected in intestinal mucosa. Furthermore an earlier study showed high concentrations of SLPI in peritoneal fluid from patients with perforations of the large and small intestines. As SLPI is acid-stable, this raised the question of to what extent swallowed SLPI may contribute. The present study investigated the turnover of swallowed SLPI in the gastrointestinal tract. Native 125I-labelled SLPI was instilled in the duodenum of three healthy volunteers and radioactivity in plasma, faeces and urine was measured. Within 72 h 81.4% of the injected radioactivity was excreted in urine and 3.6% in faeces as radioactive low molecular weight proteins (> 1 kDa). Recombinant human SLPI (rh-SLPI) was incubated with porcine pepsin or human gastric or duodenal juice. This resulted in rapid degradation of SLPI to smaller molecules. In conclusion, SLPI is rapidly degraded in the stomach and duodenum. There were no measurable amounts of SLPI in the faeces. We have shown that during normal conditions, swallowed SLPI was rapidly degraded in the stomach and duodenum, and therefore it probably can not be of any importance for inflammatory diseases in the intestines.