Volume 139, Issue 2, Pages 409-417 (August 2010) Effects of Lesogaberan on Reflux and Lower Esophageal Sphincter Function in Patients With Gastroesophageal Reflux Disease Guy E. Boeckxstaens, Hanneke Beaumont, Veerle Mertens, Hans Denison, Magnus Ruth, John Adler, Debra G. Silberg, Daniel Sifrim Gastroenterology Volume 139, Issue 2, Pages 409-417 (August 2010) DOI: 10.1053/j.gastro.2010.04.051 Copyright © 2010 AGA Institute Terms and Conditions
Figure 1 Study design showing (A) randomization schedule and visits and (B) schedule of dosing, standardized meals, and pharmacodynamic and symptom assessments. Patients received lesogaberan or placebo in addition to their current proton pump inhibitor therapy. Gastroenterology 2010 139, 409-417DOI: (10.1053/j.gastro.2010.04.051) Copyright © 2010 AGA Institute Terms and Conditions
Figure 2 Number of TLESRs with lesogaberan or placebo (A) for individual patients 0–3 hours after the standardized meal consumed 1 hour after the third dose and (B) hourly geometric means over the 4 hours after the third dose. Error bars show 95% CIs. Gastroenterology 2010 139, 409-417DOI: (10.1053/j.gastro.2010.04.051) Copyright © 2010 AGA Institute Terms and Conditions
Figure 3 Mean LES pressure with lesogaberan and placebo during the stationary assessment 4 hours after the third treatment dose. Error bars show upper or lower extent of 95% CIs. Gastroenterology 2010 139, 409-417DOI: (10.1053/j.gastro.2010.04.051) Copyright © 2010 AGA Institute Terms and Conditions
Figure 4 Mean number of reflux episodes with lesogaberan and placebo (A) during the stationary assessment 0–3 hours after the meal consumed 1 hour after the third dose and (B) during the ambulatory assessment 0–24 hours after the first dose. (C) Mean number of pure liquid, mixed gas/liquid, and pure gas reflux episodes with lesogaberan and placebo, during the stationary assessment 0–4 hours after the third treatment dose and during the ambulatory assessment 0–24 hours after the first dose. Error bars show 95% CIs. Gastroenterology 2010 139, 409-417DOI: (10.1053/j.gastro.2010.04.051) Copyright © 2010 AGA Institute Terms and Conditions