Achlorhydria is an absence of or reduction in hydrochloric acid in the gastric juice. The decreased acid level itself impairs protein digestion by inhibiting the activation of the enzyme pepsin, whose activation is dependent upon a low gastric pH. Low acid levels in the stomach are linked with bacterial overgrowth the stomach does not kill microbes normally present in food, which can manifest as diarrhea or decreased absorption of nutrients or vitamins. Risk of particular infections, such as Vibrio vulnificus witch commonly from seafood) is increased. Even without bacterial overgrowth, low stomach acid can lead to nutritional deficiencies through malabsorption of basic electrolytes and vitamins including vitamin C, vitamin K, and the B complex of vitamins. Such deficiencies may be involved in the development of a wide range of pathologies, from fairly benign neuromuscular issues to life-threatening diseases. A person with achlorhydria can suffer from stomach pains caused by the digestion of food that is not properly broken down by gastric acid.
Achlorhydria Bioinformatics Tool
Laverne is a handy bioinformatics tool to help facilitate scientific exploration of related genes, diseases and pathways based on co-citations. Explore more on Achlorhydria below!
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We have 1326 products for the study of Achlorhydria that can be applied to Western Blot, Immunocytochemistry/Immunofluorescence, Flow Cytometry, Immunohistochemistry from our catalog of antibodies and ELISA kits.