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Effect of ethanol on eicosanoid synthesis by human gastric and colonic mucosal pieces
Author(s) -
Goel R.K.,
Tavares I.A.,
Bennett A.
Publication year - 1990
Publication title -
british journal of pharmacology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.432
H-Index - 211
eISSN - 1476-5381
pISSN - 0007-1188
DOI - 10.1111/j.1476-5381.1990.tb14696.x
Subject(s) - eicosanoid , chemistry , ethanol , gastric mucosa , biochemistry , stomach , arachidonic acid , enzyme
1 Human gastric and colonic mucosa obtained at operation was cut into small pieces and incubated with different concentrations of ethanol. 2 Ethanol (5–40%) caused a concentration‐dependent increase in the amounts of prostaglandin E (PGE), thromboxane B 2 (TXB 2 ), 6‐keto‐prostaglandin F 1α (6‐keto‐PGF 1α ) and (up to 20% ethanol) leukotriene C 4 /D 4 (LTC 4 /D 4 ) in incubates of mucosal pieces from either region. 3 Higher concentrations of ethanol usually caused small increases or reductions of eicosanoid levels; gastric mucosal PGE and 6‐keto‐PGF 1α were still increased by 100% ethanol, whereas TXB 2 was unaltered, and LTC 4 /D 4 was reduced. With the colonic mucosa, 100% ethanol increased PGE but reduced the other eicosanoids. 4 Gastric mucosal pieces incubated in water or phosphate buffer yielded generally similar amounts of eicosanoids. However, colonic mucosa yielded more when incubated in water, possibly indicating a greater sensitivity to osmotic damage. This difference between the two regions is consistent with the ability of the gastric mucosa to resist damage by water on its epithelial surface.