A Bioprocessed Black Rice Bran Glutathione-Enriched Yeast Extract Protects Rats and Mice against Alcohol-Induced Hangovers
A Bioprocessed Black Rice Bran Glutathione-Enriched Yeast Extract Protects Rats and Mice against Alcohol-Induced Hangovers作者机构：STR Biotech Co. Ltd. Chuncheon Republic of Korea Department of Technical Development Chuncheon Bioindustry Foundation Chuncheon Republic of Korea Western Regional Research Center Agricultural Research Service U.S. Department of Agriculture Albany CA USA
出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)
年 卷 期：2021年第12卷第3期
页 面：223-238页
学科分类：081704[工学-应用化学] 07[理学] 08[工学] 0817[工学-化学工程与技术] 070303[理学-有机化学] 0703[理学-化学]
主 题：Alcohol Acetaldehyde Hangover Inhibition Black Rice Bran Rodents Mechanisms
摘 要：Human and animal alcohol-induced hangovers are caused by adverse effects of acetaldehyde formed in vivo by the enzymatic oxidation of ethyl alcohol to acetaldehyde. This study aims to determine the effect of the combination of a bioprocessed black rice bran (BRB-F) and glutathione-enriched yeast extract (GEYE) on hangovers as tested in rats and mice. Because analysis by HPLC showed that the content of the biologically active rice bran compound γ-oryzanol as well as of the antioxidant reduced glutathione were unaffected during the preparation of tablets containing 100 mg/kg of the bran formulation, the tablets were then administered orally to rats. The results showed decreased blood concentrations of both alcohol and acetaldehyde compared to the control group. Additional behavior experiments using the Rota-rod and wire tests in mice confirmed that the food formulation relieved hangover behavior caused by alcohol. It seems that the combination of BRB-F and GEYE can effectively control hangovers in rodents caused by alcohol intake. Mechanistic aspects of the hangover and anti-hangover effects of alcohol-derived acetaldehyde are similar to browning-type reactions between the aldehyde group of glucose and proteins, the antibiotic effects of cinnamaldehyde against pathogenic bacteria, the adverse effects of the heat-induced food toxin acrylamide, and the alkali-induced formation of the unnatural amino acid lysinoalanine.
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