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KMID : 0380620140460050616
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 5 p.616 ~ p.621
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Effect of a Soy-Sprout Beverage Prepared with High-Concentrated Oxygen Water on Alcohol Metabolism in Rats
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Sung Hea-Mi
Jung Hyun-Jung
Yun Su-Kyoung
Kim Tae-Yong
Kim Ki-Myong
Wee Ji-Hyang
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Abstract
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This study was conducted to investigate the detoxification effect of extract from soy-sprout grown using high concentrated oxygen water extract (SE) against alcohol-induced hangover in male Sprague-Dawley (SD) rats. The rats were orally administered with different concentrations of SE beverage [26, 260 and 2,000 mg/kg body weight (b.w.)] and, after 30 min, with alcohol at a dose of 3 g/kg b.w. After 1 and 3 h of alcohol administration, blood was collected from the retroorbital plexus, while after 5 h, blood was collected from the heart. In the 2,000 mg/kg b.w. SE group, the concentration of blood alcohol was significantly reduced after 1-5 h of alcohol loading as compared with that in the other groups. In addition, the blood acetaldehyde concentration was reduced by SE (2,000 mg/kg b.w.). These results suggest that SE beverage can alleviate alcohol hangover symptoms by stimulating the activities related to hepatic alcohol-metabolizing enzymes.
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KEYWORD
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soy-sprout, hangover, alcohol detoxification, acetaldehyde
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