[논문]Effects of Plant Vinegar Extract on the Reduction of Blood Concentration of Alcohol and Acetaldehyde in Alcohol Administrated Rats

Kwon, So-Yeon; Choung, Se-Young

Effects of Plant Vinegar Extract on the Reduction of Blood Concentration of Alcohol and Acetaldehyde in Alcohol Administrated Rats 원문보기

The journal of applied pharmacology : the official journal of the Korean Society of Applied Pharmacology, v.13 no.2, 2005년, pp.107 - 112

Kwon, So-Yeon (Department of Hygienic Chemistry, College of Pharmacy, Kyung Hee University) , Choung, Se-Young (Department of Hygienic Chemistry, College of Pharmacy, Kyung Hee University)

Abstract ▼ AI-Helper

Excessive drinking causes 'alcohol hangover' within 8-16 hours. The cause of 'hangover' has not been elucidated exactly until now, but it is reported that it is caused by the creation of blood ethanol and acetaldehyde as ethanol metabolites. In this study vinegar extract of wood (VE) or OC-1, to which the powder extract of green tea leaves extract is added, was administered to the rats 30 minutes before the oral administration of ethanol (3 g/kg) and the blood ethanol and acetaldehyde concentration was measured in order to evaluate the efficacy of the beverage material for detoxification. As a result, the blood ethanol concentration in the group of the VE-1(vinegar crude extract) and VE-2 (double diluted solution) is statistically lower (P,0.05) than the exclusive alcohol administered control group. The blood acetaldehyde concentration of all groups of VE and OC-2, which is the double dilution of OC-1, is statistically low after 7 hours following ethanol administration. Especially, the AUC value of OC-2 group is statistically low compared to the control group. Accordingly, it indicates the conclusion that VE and OC-1, reducing the blood ethanol and acetaldehyde concentration which are two leading factors of 'hangover' after drinking, and worthwhile to be developed as beverage materials to eliminate 'hangover'.

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가설 설정

In Japan, there was a patent, containing the content that fermented products of rice bran greatly contribute to the degradation of acetaldehyde concentration than the blood alcohol concentration and there was a report (Paek, 1990) that the concentration of acetaldehyde is higher for the people who have serious 4hangover5 symptoms than the people who have low 'hangover, symptoms, while there is no difference in the blood ethanol concentration. Therefore, the focus is on the theory that the cause of 'hangover5 is acetaldehyde. Accordingly, numerous researches have been carried out in order to reduce the concentration of acetaldehyde as well as alcohol.

제안 방법

Before the test, rats were fested from food for 18 hours and among VE administration groups, VE, VE-1 (crude extract), VE-2 (double diluted extract), VE-3 (4 times extract) were orally administered, and OC-1 administration groups were orally administered by being divided into OC-1 (crude liquid), and OC-2 (4 times diluted liquid). After 30 minutes of administration, alcohol was orally administered by using an oral feeding tube with 99% alcohol as 3 g/kg.
Accordingly, through investigating the vinegar extract on the alcohol, the active use of vinegar extract for detoxification should be studied. From this point, this study investigates the blood alcohol concentration, and the effect on the change of acetaldehyde concentration, and compares vinegar extract (VE) and OC-1, to which extract powder of green tea leaves (the content over poly-phenol 40%) is added, in order to analyze detoxification efficacies to reduce the blood alcohol and acetaldehyde concentration.

데이터처리

01. When the p value was under 0.05, it was judged to be statistically significant by applying ANOVA'S Duncan.

성능/효과

Every experimental result was marked with mean ±standard deviation and in the statistical significance, by applying the Student's t test, it was judged that statistical significance was found in the case of p* < 0.05, p** < 0.01. When the p value was under 0.
When comparing the VE-1 group with the control group, the blood alcohol concentration was statistically low at every time after administration of alcohol. It was reduced by about 76% after 1 hour following administration, and 3 hours later, 5 hours later, and 7 hours later, it was reduced by 66%, 73%, and 43% respectively. Cmax was reduced by about 66% so it showed statistical difference (p< 0.
Tmax of the OC-1 group is 3 hours after the administration of alcohol, and the blood alcohol concentration after passing 1 hour, 3 hours, 5 hours, and 7 hours, is reduced by about 59%, 35%, 18%, and 66% respectively and it was statistically (p< 0.05) low when compared to control groups, and AUC was also statistically low.

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