An in vitro study measured the amount of gas produced during the process of fermentation by a preparation of human colonic microbiota (n = 3) of predigested lettuce, as compared to beans, a high gas-releasing substrate, to meat, a low gas-releasing substrate, and to a nutrient-free negative control. A clinical study in patients complaining of abdominal distention after eating lettuce (n = 12) measured the amount of intestinal gas and the morphometric configuration of the abdominal cavity in abdominal CT scans during an episode of lettuce-induced distension as compared to basal conditions.
Gas production by microbiota fermentation of lettuce in vitro was similar to that of meat (P = .44), lower than that of beans (by 78 ± 15%; P < .001) and higher than with the nutrient-free control (by 25 ± 19%; P = .05). Patients complaining of abdominal distension after eating lettuce exhibited an increase in girth (35 ± 3 mm larger than basal; P < .001) without significant increase in colonic gas content (39 ± 4 mL increase; P = .071); abdominal distension was related to a descent of the diaphragm (by 7 ± 3 mm; P = .027) with redistribution of normal abdominal contents.
Lettuce is a low gas-releasing substrate for microbiota fermentation and lettuce-induced abdominal distension is produced by an uncoordinated activity of the abdominal walls. Correction of the somatic response might be more effective than the current dietary restriction strategy.
一项体外研究通过制备预消化生菜的人类结肠微生物群(n=3)来测量发酵过程中产生的气体量,与豆类相比,高释放气体的基质,肉,低气体释放基质,和无营养阴性对照。一项针对食用生菜后抱怨腹胀的患者的临床研究(n=12)测量了生菜引起的腹胀发作期间腹部CT扫描中的肠道气体量和腹腔形态与基础条件相比。
生菜在体外通过微生物群发酵产生的气体与肉类相似(P=0.44),低于豆类(78±15%;P<.001),高于无营养对照(25±19%;P=.05)。吃生菜后抱怨腹胀的患者周长增加(比基础大35±3mm;P<.001),而结肠气体含量没有显着增加(增加39±4mL;P=.071);腹胀与隔膜下降(下降7±3mm;P=.027)有关,腹部内容物正常。
生菜是微生物群发酵的低气体释放底物,生菜诱导的腹胀是由腹壁的不协调活动产生的。纠正躯体反应可能比当前的饮食限制策略更有效。