1967 Volume 87 Issue 7 Pages 778-780
Pepsin-inhibition and peptic ulcer inhibition in pylorusligated rats were examined in vitro using stachyose and raffinose sulfates as oligosaccharide esters, glucose, sorbitol, and glucosaminol sulfates as sulfates of monosaccharide and its reduced compound. Even monosaccharides and their reduced compounds, which have the lowest molecular weight among saccharides, showed a slight anti-pepsin and anti-ulcer actions when highly sulfated. There was no difference in the anti-ulcer action between O-sulfates and N-sulfates. Anti-pepsin and anti-ulcer actions became stronger as the degree of polymerization increased to tri-and tetrasaccharides, even when sulfar content was low. These experiments showed that the sulfate group played a chief role as the main active group in the appearance of anti-ulcer action in the sulfate esters of saccharides, and that the degree of molecular polymerization worked as a supplementary factor in increasing this action.
