Measurements of the jejunal unstirred layer in normal subjects and patients with celiac disease

Alessandra Strocchi, Ginoroberto Corazza, Julie Furne, Caryn Fine, Antonio Di Sario, Giovanni Gasbarrini, Michael D. Levitt

Research output: Contribution to journalArticle

20 Citations (Scopus)

Abstract

Normal intestinal absorption of nutrients requires efficient luminal mixing to deliver solute to the brush border. Lacking such mixing, the buildup of thick unstirred layers over the mucosa markedly retards absorption of rapidly transported compounds. Using a technique based on the kinetics of maltose hydrolysis, we measured the unstirred layer thickness of the jejunum of normal subjects and patients with celiac disease, as well as that of the normal rat. The jejunum of humans and rats was perfused with varying maltose concentrations, and the apparent Michaelis constant (K(m)) and maximal velocity (V(max)) of maltose hydrolysis were determined from double- reciprocal plots. The true K(m) of intestinal maltase was determined on mucosal biopsies. Unstirred layer thickness was calculated from the in vivo V(max) and apparent Km and the in vitro K(m) of maltase. The average unstirred layer thickness of 11 celiac patients (170 μm) was seven times greater than that of 3 controls (25 μm). The unstirred layer of each celiac exceeded that of the controls. A variety of factors could account for the less efficient luminal stirring observed in celiacs. Although speculative, villous contractility could be an important stirring mechanism that would be absent in celiacs with villous atrophy. This speculation was supported by the finding of a relatively thick unstirred layer (mean: 106 μm) in rats, an animal that lacks villous contractility. Because any increase in unstirred layer slows transport of rapidly absorbed compounds, poor stirring appears to represent a previously unrecognized defect that could contribute to malabsorption in celiac disease and, perhaps, in other intestinal disorders.

Original languageEnglish
JournalAmerican Journal of Physiology - Gastrointestinal and Liver Physiology
Volume270
Issue number3 33-3
Publication statusPublished - 1996

Fingerprint

Celiac Disease
Abdomen
Maltose
alpha-Glucosidases
Jejunum
Hydrolysis
Intestinal Absorption
Microvilli
Atrophy
Mucous Membrane
Biopsy
Food

Keywords

  • celiac sprue
  • intestinal absorption
  • maltose hydrolysis

ASJC Scopus subject areas

  • Gastroenterology
  • Physiology
  • Physiology (medical)

Cite this

Measurements of the jejunal unstirred layer in normal subjects and patients with celiac disease. / Strocchi, Alessandra; Corazza, Ginoroberto; Furne, Julie; Fine, Caryn; Di Sario, Antonio; Gasbarrini, Giovanni; Levitt, Michael D.

In: American Journal of Physiology - Gastrointestinal and Liver Physiology, Vol. 270, No. 3 33-3, 1996.

Research output: Contribution to journalArticle

Strocchi, Alessandra ; Corazza, Ginoroberto ; Furne, Julie ; Fine, Caryn ; Di Sario, Antonio ; Gasbarrini, Giovanni ; Levitt, Michael D. / Measurements of the jejunal unstirred layer in normal subjects and patients with celiac disease. In: American Journal of Physiology - Gastrointestinal and Liver Physiology. 1996 ; Vol. 270, No. 3 33-3.
@article{b77e816060e24d09a56c4fbf24a32cdf,
title = "Measurements of the jejunal unstirred layer in normal subjects and patients with celiac disease",
abstract = "Normal intestinal absorption of nutrients requires efficient luminal mixing to deliver solute to the brush border. Lacking such mixing, the buildup of thick unstirred layers over the mucosa markedly retards absorption of rapidly transported compounds. Using a technique based on the kinetics of maltose hydrolysis, we measured the unstirred layer thickness of the jejunum of normal subjects and patients with celiac disease, as well as that of the normal rat. The jejunum of humans and rats was perfused with varying maltose concentrations, and the apparent Michaelis constant (K(m)) and maximal velocity (V(max)) of maltose hydrolysis were determined from double- reciprocal plots. The true K(m) of intestinal maltase was determined on mucosal biopsies. Unstirred layer thickness was calculated from the in vivo V(max) and apparent Km and the in vitro K(m) of maltase. The average unstirred layer thickness of 11 celiac patients (170 μm) was seven times greater than that of 3 controls (25 μm). The unstirred layer of each celiac exceeded that of the controls. A variety of factors could account for the less efficient luminal stirring observed in celiacs. Although speculative, villous contractility could be an important stirring mechanism that would be absent in celiacs with villous atrophy. This speculation was supported by the finding of a relatively thick unstirred layer (mean: 106 μm) in rats, an animal that lacks villous contractility. Because any increase in unstirred layer slows transport of rapidly absorbed compounds, poor stirring appears to represent a previously unrecognized defect that could contribute to malabsorption in celiac disease and, perhaps, in other intestinal disorders.",
keywords = "celiac sprue, intestinal absorption, maltose hydrolysis",
author = "Alessandra Strocchi and Ginoroberto Corazza and Julie Furne and Caryn Fine and {Di Sario}, Antonio and Giovanni Gasbarrini and Levitt, {Michael D.}",
year = "1996",
language = "English",
volume = "270",
journal = "American Journal of Physiology",
issn = "0363-6119",
publisher = "American Physiological Society",
number = "3 33-3",

}

TY - JOUR

T1 - Measurements of the jejunal unstirred layer in normal subjects and patients with celiac disease

AU - Strocchi, Alessandra

AU - Corazza, Ginoroberto

AU - Furne, Julie

AU - Fine, Caryn

AU - Di Sario, Antonio

AU - Gasbarrini, Giovanni

AU - Levitt, Michael D.

PY - 1996

Y1 - 1996

N2 - Normal intestinal absorption of nutrients requires efficient luminal mixing to deliver solute to the brush border. Lacking such mixing, the buildup of thick unstirred layers over the mucosa markedly retards absorption of rapidly transported compounds. Using a technique based on the kinetics of maltose hydrolysis, we measured the unstirred layer thickness of the jejunum of normal subjects and patients with celiac disease, as well as that of the normal rat. The jejunum of humans and rats was perfused with varying maltose concentrations, and the apparent Michaelis constant (K(m)) and maximal velocity (V(max)) of maltose hydrolysis were determined from double- reciprocal plots. The true K(m) of intestinal maltase was determined on mucosal biopsies. Unstirred layer thickness was calculated from the in vivo V(max) and apparent Km and the in vitro K(m) of maltase. The average unstirred layer thickness of 11 celiac patients (170 μm) was seven times greater than that of 3 controls (25 μm). The unstirred layer of each celiac exceeded that of the controls. A variety of factors could account for the less efficient luminal stirring observed in celiacs. Although speculative, villous contractility could be an important stirring mechanism that would be absent in celiacs with villous atrophy. This speculation was supported by the finding of a relatively thick unstirred layer (mean: 106 μm) in rats, an animal that lacks villous contractility. Because any increase in unstirred layer slows transport of rapidly absorbed compounds, poor stirring appears to represent a previously unrecognized defect that could contribute to malabsorption in celiac disease and, perhaps, in other intestinal disorders.

AB - Normal intestinal absorption of nutrients requires efficient luminal mixing to deliver solute to the brush border. Lacking such mixing, the buildup of thick unstirred layers over the mucosa markedly retards absorption of rapidly transported compounds. Using a technique based on the kinetics of maltose hydrolysis, we measured the unstirred layer thickness of the jejunum of normal subjects and patients with celiac disease, as well as that of the normal rat. The jejunum of humans and rats was perfused with varying maltose concentrations, and the apparent Michaelis constant (K(m)) and maximal velocity (V(max)) of maltose hydrolysis were determined from double- reciprocal plots. The true K(m) of intestinal maltase was determined on mucosal biopsies. Unstirred layer thickness was calculated from the in vivo V(max) and apparent Km and the in vitro K(m) of maltase. The average unstirred layer thickness of 11 celiac patients (170 μm) was seven times greater than that of 3 controls (25 μm). The unstirred layer of each celiac exceeded that of the controls. A variety of factors could account for the less efficient luminal stirring observed in celiacs. Although speculative, villous contractility could be an important stirring mechanism that would be absent in celiacs with villous atrophy. This speculation was supported by the finding of a relatively thick unstirred layer (mean: 106 μm) in rats, an animal that lacks villous contractility. Because any increase in unstirred layer slows transport of rapidly absorbed compounds, poor stirring appears to represent a previously unrecognized defect that could contribute to malabsorption in celiac disease and, perhaps, in other intestinal disorders.

KW - celiac sprue

KW - intestinal absorption

KW - maltose hydrolysis

UR - http://www.scopus.com/inward/record.url?scp=0029991021&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0029991021&partnerID=8YFLogxK

M3 - Article

C2 - 8638715

AN - SCOPUS:0029991021

VL - 270

JO - American Journal of Physiology

JF - American Journal of Physiology

SN - 0363-6119

IS - 3 33-3

ER -