Failure of capsaicin-containing red pepper sauce suspension to induce esophageal motility response in patients with Barrett's esophagus

Ágnes Király, Gábor Süto, József Czimmer, Ors Péter Horváth, Gyula Mózsik

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

The physiologic importance of afferent sensory pathways in the esophageal motor functions has been recently recognised. Capsaicin-sensitive sensory afferents were shown to play a role in the maintenance of mucosal integrity of the GI tract, and regulation of human esophageal motility. The aim of this study was to investigate the effect of topical application of capsaicin-containing red pepper sauce (Tabasco, 25%v/v, pH:7.0) suspension on the phasic activity of the human esophagus of healthy volunteers and patients with Barrett's esophagus. Methods: The diagnosis of Barrett's esophagus was based on the findings of esophagoscopy and histology taken from the squamocolumnar junction of the esophagus. Esophageal motility was measured by perfusion manometry before and after application of red pepper sauce. Results: Capsaicin containing red pepper sauce increases the motility response (LES tone, contraction amplitude, propagation velocity) of the human esophagus in healthy volunteers. This response failed in patients with Barrett's esophagus. Conclusion: Impaired esophageal sensorymotor function may serve as one etiologic role in the development of Barrett's esophagus.

Original languageEnglish
Pages (from-to)197-200
Number of pages4
JournalJournal of Physiology Paris
Volume95
Issue number1-6
DOIs
Publication statusPublished - Nov 12 2001

Keywords

  • Barrett's esophagus
  • Capsaicin
  • Motility

ASJC Scopus subject areas

  • Neuroscience(all)
  • Physiology (medical)

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