Seo Ji Yeon, Kim Seong Soon, Kim Jong-Sang
School of Food Science and Biotechnology, BK21 Plus Creative Innovation Group for Leading Future Functional Food Industry, Kyungpook National University, Daegu 702-701, Korea.
School of Food Science and Biotechnology, BK21 Plus Creative Innovation Group for Leading Future Functional Food Industry, Kyungpook National University, Daegu 702-701, Korea ; R&D Team, Gyeongbuk Natural Color Industry Institute, Gyeongbuk 770-906, Korea.
Prev Nutr Food Sci. 2014 Jan;19(1):1-4. doi: 10.3746/pnf.2014.19.1.001.
Excessive ethanol intake is known to induce a number of physiological symptoms, including headache, dizziness and vertigo. In this study, we investigated the attenuation effect of sprouted peanut extract (SPE) on ethanol-induced hangover in male Sprague-Dawley rats. The animals were divided into five groups: the control group, which was administered ethanol only; the ethanol plus SPE experimental groups, which were administered ethanol and 100, 200, or 400 mg SPE/kg b.w.; and the positive control group, which was administered ethanol plus DAWN808(®), a commercial product. SPE-suspended water was delivered to rats via gavage 15 h and 30 min before the administration of ethanol. Blood was collected from the tail 0, 1, 3, and 5 h after ethanol administration. The results showed that serum ethanol concentrations were significantly lower in SPE treated groups than in the control group. Furthermore, hepatic alcohol and acetaldehyde dehydrogenase activities were enhanced by SPE in a dose dependent manner. These results suggest that SPE could be useful in attenuating hangover after alcohol consumption.
众所周知，过量摄入乙醇会引发多种生理症状，包括头痛、头晕和眩晕。在本研究中，我们调查了发芽花生提取物（SPE）对雄性Sprague-Dawley大鼠乙醇诱导的宿醉的缓解作用。将动物分为五组：仅给予乙醇的对照组；给予乙醇和100、200或400mg SPE/kg体重的乙醇加SPE实验组；以及给予乙醇加商业产品DAWN808(®)的阳性对照组。在给予乙醇前15小时和30分钟，通过灌胃将悬浮有SPE的水给予大鼠。在给予乙醇后0、1、3和5小时从大鼠尾部采集血液。结果表明，SPE处理组的血清乙醇浓度显著低于对照组。此外，SPE以剂量依赖的方式增强了肝脏乙醇和乙醛脱氢酶的活性。这些结果表明，SPE可能有助于减轻饮酒后的宿醉。
