Maleic acid and succinic acid in fermented alcoholic beverages are the stimulants of gastric acid secretion.
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Abstract
Alcoholic beverages produced by fermentation (e.g., beer and wine) are powerful stimulants of gastric acid output and gastrin release in humans. The aim of this study was to separate and specify the gastric acid stimulatory ingredients in alcoholic beverages produced by fermentation. Yeast-fermented glucose was used as a simple model of fermented alcoholic beverages; it was stepwise separated by different methods of liquid chromatography, and each separated solution was tested in human volunteers for its stimulatory action on gastric acid output and gastrin release. Five substances were detected by high-performance liquid chromatography and were analyzed by mass spectrometry and 1H-13C nuclear magnetic resonance spectroscopy. At the end of the separation process of the five identified substances, only the two dicarboxylic acids, maleic acid and succinic acid, had a significant (P < 0.05) stimulatory action on gastric acid output (76% and 70% of fermented glucose, respectively), but not on gastrin release. When given together, they increased gastric acid output by 100% of fermented glucose and by 95% of maximal acid output. We therefore conclude that maleic acid and succinic acid are the powerful stimulants of gastric acid output in fermented glucose and alcoholic beverages produced by fermentation, and that gastrin is not their mediator of action.
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When tested separately, oxalic acid, acetic acid, and L(+)-lactic acid had no stimulatory effect on gastric acid output. Maleic acid and succinic acid, however, significantly increased gastric acid output by 76% and 70%, respectively, of fermented glucose (Figs. 2 and 4). When given together in the concentrations present in beer, maleic acid and succinic acid significantly increased gastric acid output by 95% of MAO(maximal acid output) and 100% of fermented glucose.J. Clin. Invest. 103:707–713 (1999)
https://pmc.ncbi.nlm.nih.gov/articles/PMC408116/
