The author has previously demonstrated that the functional movements of peptic and parietal cells were characteristic according to the temperature of food which were kept at 5°C, 37°C or 55°C, in other words the secretion of gastric juice were different in each case.
Food, though its temperature may be different, will become the same in the stomach soon after its administration, however the functional characterisity of the cells, according to the difference of food-temperature, can be recognized even at the 6th hour after its administration. Therefore, it is hardly considerable that these results are owing to the stimulation by food-temperature on the peripheral ends of the sympathetic nerves.
The author considered
productin of FUJIE, which was secreted from surface cells of the gastric mucosa. The author then observed
productin-vacuoles in that cells and obtained following results: 1. The movements of
productin-vacuoles are clearly different according to the temperature of food administered, therefore, it is considered that the quantity of secreted
productin is different in each case; 2. When
productin-vacuoles are few in the surface cell, production of secretory substance is remarkable in the gastric gland cells, and when
productin-vacuoles are many, the discharge is marked.
The theory that
productin promotes haematogenously the production in peptic and parietal cells, then stimulates the discharge when it is splitted, is greatly a coincident with the author's results. Therefore, the fact that peptic and parietal cells show characteristic movements according to the difference of food-temperature, is explainable with the difference of amount of
productin secreted without any inconsistencies. Here the author believes, it must be one of the best explanations to consider that the characterisity of functional movement of the gastric gland cells, obtained in the previous research, is due to
productin.
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