抄録
In order to get a conclusive evidence for the fact that the food temperature gives characterisity to the functional picture of gastric gland cells and with a suggestion that they will be explainable to the difference of productin secretion (NAKANO, 1953 a. 1954), the authors performed experiments, in which they injected sesame oil kept at 0°C, 37°C or 60°C into the stomach of rats with a probe. Then they observed 1. histamine in the blood (quantitatively analysed by NAKAMURA's method), 2. functional movements of the minute structures of the surface cells in the gastric mucosa, 3. these of the peptic cells and 4. of the pancreatic cells.
The quantity of histamine in blood was demonstrated as that it increased as the food temperature 0°C<37°C<60°C. The movement of productin-vacuoles in the gastric surface cell and the functional picture of peptic and pancreatic cells, owing to the action of productin, were clearly different in their grade without any inconsistency to the histamine-quantity in the blood.
Here the authors have demonstrated that the higher the temperature of food was, the more the secretion of productin was and its discharge into the blood became greater. Therefore as the result of this demonstration, it has been made clear that the temperature of food has a great influence to the secretory function of the peptic and the pancreatic cells, so that the temperature of food must be taken into consideration when the digestion and absorption are discussed.
