• The Korean Journal of Physiology
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• 제7권1호
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• pp.23-31
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• 1973

Numerous factors concern with the absorption of substances through the membrane of the gastrointestinal tract. To simplify the experimental condition, present work has been restricted to observe the disappearance rate of substance from the intestinal loop which was made in the jejunum, 70 cm apart from the pylorus of the adult rabbit. The purpose of the study is to clarify the absorption of urea through the jejunal wall is solely attributable to the concentration difference between the luminal fluid and plasma, and to observe the effect of adding red pepper upon the rate of absorption. The rabbits were anesthetized with nembutal, 35mg/kg I.V. Jejunal loop was made by ligating at 2 spots, 70 cm and 80cm apart from the pylorus. After rinsing with normal saline solution through the polyethylene tubing inserted from the end of the loop, 8 ml of test solution was placed through the same tubing. The test solution contained 200 mg% of urea and 150mg% of polyethylene glycol(M.W. 4,000) in normal saline solution. Right after placing the test solution the first specimen was taken through the tubing, and successive samplings were performed at 5, 10, 20, and 30 minutes. Logarithm of the difference of urea concentration between the luminal fluid and plasma was plotted against time elapsed after the onset of the experiment. If straight line is revealed, it would verify the nature of transport mechanism as diffusion, obeying the Fick's principle. The concentration of polyethylene glycol (PEG) was also measured in order to examine the change in the volume. PEG was used as the marker substance because it is not absorbable in the intestinal tract. Consequently the concentration of PEG relates inversely to the volume of the loop. Instantaneous concentration of urea in the loop times the volume will give the amount of urea remaining in the luminal fluid. The change in the amount of any substance is directly relate to the volume of the compartment and differs from the change in the concentration which is independent of the volume. After completion of the experiment without red pepper, it was added in the test solution and was centrifuged after thorough mixing. Supernatant of the mixture was placed in the loop and similar sampling were performed with the same time intervals that of previous run in order to observe the effects of the red pepper on the passive transport of the water soluble small substance, urea. The results obtained were as follows: 1. Logarithm of the concentration difference of urea between the luminal fluid and plasma was diminished exponentially as time elapsed. The decay constant in the experiment without red pepper was 0.0563/min. By adding red pepper in the test solution as much as the concentration rose to 4,000 mg% and 8,000 mg%, the decay constants were lowered to 0.0493/min and to 0.0506/min, respectively. The time interval by which the concentration difference dropped to one half of the initial value was prolonged. Without red pepper the half concentration time was 13.30 minutes, and by adding extract of red pepper, 15.31 minutes and 15.71 minutes were revealed. 2. The profile of the diminishing rate of tile amount of urea was quite different from that of the concentration because of the change in the volume of the loop during the observed period. 3. By adding the extract of red pepper, it slowed down the rate of absorption of urea in the intestinal loop, suggesting an increase in the diffusional barrier. 4. Larger dosage of red pepper brought an increase in the secretion of intestinal fluid with concomitant expansion of the luminal volume, and the retardation of the absorption of urea was noticed. This effect was largely dependent on the sensitivity of the individual animal to the red pepper, extract. The amount of urea remained after 10 minutes interval was 55.5% of the initial amount in the experiment without red pepper. On the other hand it was not consistent after administration of red pepper, showing 50.6% and 66.5% of the initial figures by adding 400 mg and 800 mg of red pepper in the test solution, respectively. It was postulated that symptom of diarrhea often encountered by taking a hot (red pepper) food might be attributable to the increase of secretion and the retardation of absorption in the intestinal tract.

• 한국산림과학회지
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• 제43권1호
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• pp.35-38
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• 1979

우리나라 특산수종(特產樹種)인 구상나무재(材)를 시료(試料)로 하여 그 추출물(抽出物)의 추출시간(抽出時間), 온도별(溫度別)에 따른 추출함량(抽出含量)의 차이(差異)와 추출액(抽出液)의 pH 변동(變動) 및 각요인간(各要因間)의 상관성(相關性)을 조사(調査)하여 본바 열수추출물(熱水抽出物)에 있어서는 변재부(邊材部)는 10시간추출(時間抽出)에 2.33% 심재부(心材部)는 12.30%였고 NaOH 추출물(抽出物)에 있어서는 1시간추출(時間抽出)에 변심재(邊心材) 평균(平均) 8.23%로서 열수처리(熱水處理)의 10시간효과(時間効果)가 있었으며 유기용제(有機溶制) 추출(抽出)에 있어서는 최초(最初)의 1시간후(時間後)에 4.00%로서 10시간처리후(時間處理後)의 추출량(抽出量) 4.44%와 크게 차이(差異)가 없었다. 추출처리(抽出處理)의 온도효과(溫度効果)를 보면 중성용제(中性溶劑)에 있어서는 추출온도(抽出溫度) $25{\pm}3^{\circ}C$, $50{\pm}3^{\circ}C$, $97{\pm}3^{\circ}C$에서 각추출량(各抽出量) 2.73%, 3.29%, 7.32%로서 추출처리(抽出處理)에서 시간(時間)보다 온도(溫度)가 더욱 절대적인 영향을 끼치는 것이 시사(示唆)되었으며 염기추출물(鹽基抽出物)에 있어서는 그 경향이 더욱 현저(顯著)하였다. 추출처리중(抽出處理中)의 pH 변동(變動)은 심변재(心邊材) 공(共)히 최초(最初)의 pH 6.5에서 10시간후(時間後) 5.4까지 떨어졌다. 추출처리중(抽出處理中)의 각처리요인(各處理要因)의 결과(結果)와의 관계(關係)는 추출량(抽出量) 시간(時間)간에는 r=0.896, 추출량(抽出量)과 온도간(溫度間)에는 r=0.986, 추출액(抽出液)의 pH와 시간간(時間間)에는 r=-0.955, 추출량(抽出量)과 부위간(部位間)에는 r=0.840의 상관성(相關性)을 보였고 전체적(全體的)으로 볼 때 추출량(抽出量)과 온도간(溫度間)에 1% 수준의 높은 상관성(相關性)을 나타내었고 가장 상관성(相關性)이 낮은 것은 유기용제처리시(有機溶劑處理時)의 심재(心材), 변재(邊材)사이 추출물함량(抽出物含量)으로서 r=0.748(5% 수준미달)이었다.