Jung Suhan, Lee Sang Hoon, Song Young Sun, Lee Seo Yeon, Kim So Young, Ko Kwang Suk
Division of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Korea.
Departement of Nutritional Science and Food Management, College of Health Science, Ewha Womans University, Seoul 03760, Korea.
Prev Nutr Food Sci. 2016 Mar;21(1):9-13. doi: 10.3746/pnf.2016.21.1.9. Epub 2016 Mar 31.
The present study was conducted to investigate the effects of beverages containing fermented Akebia quinata extracts on alcoholic hangover. For this study, 25 healthy young men were recruited. All participants consumed 100 mL of water (placebo), commercial hangover beverage A or B, fermented A. quinata leaf (AQL) or fruit (AQF) extract before alcohol consumption. After 1 h, all participants consumed a bottle of Soju, Korean distilled liquor (360 mL), containing 20% alcohol. Blood was collected at 0 h, 1 h, 3 h, and 5 h after alcohol consumption. The plasma alanine transaminase (ALT) activity was highest in the placebo group. Compared with the control group, the AQL and AQF groups showed decreased ALT activity at 5 h after alcohol consumption. Plasma ethanol concentration was increased after alcohol intake and peaked at 3 h after alcohol consumption. Compared with the control group, the A group showed a higher plasma ethanol concentration at 1 h (P<0.05). At 3 h after alcohol consumption, the AQF group showed the lowest mean plasma ethanol concentration compared to the other groups; however, there were no statistical differences. After 5 h of alcohol consumption, the AQL and AQF groups showed lower plasma ethanol concentrations compared with the B group. The sensory evaluation score for the fermented A. quinata fruit extract was lower than for the commercial hangover beverages. In conclusion, the present intervention study results suggest that fermented A. quinata extracts alleviate alcoholic hangover and reduce plasma ethanol concentrations.
本研究旨在调查含有发酵木通提取物的饮料对酒精性宿醉的影响。在本研究中，招募了25名健康的年轻男性。所有参与者在饮酒前饮用100 mL水（安慰剂）、市售解酒饮料A或B、发酵木通叶（AQL）或果实（AQF）提取物。1小时后，所有参与者饮用一瓶含有20%酒精的韩国蒸馏酒烧酒（360 mL）。在饮酒后0小时、1小时、3小时和5小时采集血液。安慰剂组的血浆丙氨酸转氨酶（ALT）活性最高。与对照组相比，AQL和AQF组在饮酒后5小时ALT活性降低。饮酒后血浆乙醇浓度升高，并在饮酒后3小时达到峰值。与对照组相比，A组在1小时时血浆乙醇浓度更高（P<0.05）。饮酒后3小时，与其他组相比，AQF组的平均血浆乙醇浓度最低；然而，没有统计学差异。饮酒5小时后，与B组相比，AQL和AQF组的血浆乙醇浓度较低。发酵木通果实提取物的感官评价得分低于市售解酒饮料。总之，本干预研究结果表明，发酵木通提取物可缓解酒精性宿醉并降低血浆乙醇浓度。
