Maximum Tolerated Volume and Plasma Acylated Ghrelin Levels after Drink Tests in Patients with Functional Dyspepsia
Abstract: Impaired gastric
accommodation and visceral hypersensitivity are major pathophysiological
mechanism in functional dyspepsia (FD). Ghrelin, as gut hormone, may play a
pathophysiological role in functional dyspepsia. Nutrient drink test was
developed to assess impaired gastric accommodation in FD patients. The aims of this study are to compare maximum
tolerated volume, postprandial symptoms and acylated ghrelin levels between
dyspepsia functional patients and healthy subjects as controls.
Method: A cross sectional study was conducted from July 2014 to November
2014, at Sardjito General Hospital, Yogyakarta. Twenties functional
dyspepsia patients and 20 healthy
subjects ingested nutrient drink tests
(Ultra Milk contain 0.6 kcal/mL). The maximum tolerated volume was recorded.
After ingested maximal tolerated volume, nausea, bloating and pain were rated
using visual analogue scales (VAS) with 100 mm lines. The levels of acylated
ghrelin was recorded before and 30 minutes after maximal drinking.
Results: The demographic characteristics (age, sex, and body mass index)
between dyspepsia patients and healthy subjects were compared. Patients with
functional dyspepsia ingested 600 (350–1000) mL and healthy subjects ingested
1375 (1000–1900) mL (p < 0.001). The total symptom scores were higher in
dyspepsia patients compared healthy subjects; 215 (110–350) vs. 75 (50–120) (p < 0,001). The fasting plasma levels of
acylated ghrelin (20.65 : 2 – 31.37 pg/mL) in FD patients were significantly lower than healthy subjects
(30.61 : 2 – 251.19 pg/mL) ( p = 0.012).
Conclusion: Patients with functional dyspepsia ingested significantly
lower volume and significantly have higher score symptoms than healthy
subjects. The fasting plasma levels of acylated ghrelin in functional dyspepsia
patients were significantly lower than healthy subjects.
Keywords: nutrient drink test;
impaired gastric accommodation; functional dyspepsia; acylated ghrelin level
Author: Suharjo B Cahyono,
Neneng Ratnasari, Putut Bayupurnama, Nurdjanah S
Journal Code: jpkedokterangg150438
