Oxidation-Reduction Potentials of the Contents of the Gastrointestinal Tract

Abstract

Detns. were made of oxidation-reduction potentials at different levels) of the contents of the gastro-intestinal tract of rats on a variety of diets. The En values of the diets studied averaged about +200. Values for the stomach contents averaged +150, for the contents of the small intestine [long dash]100, and for the cecum [long dash]200. This is in line with the increasing number of bacteria as food passes downward. Widely varying diets, such as milk, meat, and bread diets, gave rather similar results. High lactose diets were most effective in decreasing reducing intensity. Other carbohydrates had much less effect. Sulfasuxidine and sulf-aguanidine had little effect on potentials. The results are believed to be due in part to the fact that the flora tends to remain constant and also that a shift in the ratio of aciduric to coliform types of organisms may not greatly affect the potentials since both have strongly reducing effects.