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KMID : 1134820230520040357
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 4 p.357 ~ p.362
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Effect of Lactobacillus Fermented Garlic Extract Powder on Alcohol and Acetaldehyde Metabolism
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Yun Min-Kyu
Jeong Hyun-Cheol
Lee Sung-Jin
Lee Seung-Hun
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Abstract
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Acetaldehyde is a toxic metabolite of alcohol that causes the typical symptoms of alcohol-induced hangovers, namely headaches, lethargy, and vomiting. Alcohol is metabolized by several pathways. The most common of these pathways involves two enzymes-alcohol dehydrogenase and acetaldehyde dehydrogenase, which help break the alcohol molecule into acetaldehyde, for elimination from the body, which breaks into acetate molecule form. Garlic is known to have several health benefits, including cholesterol-lowering and liver protective effects. This study aimed to prove that lactobacillus fermented garlic extract (LFGE) reduces hangovers through its action on enzyme activity. SD rats were administered LFGE after ethanol ingestion. There was no significant difference observed in the blood alcohol content post this treatment. However, acetaldehyde in the blood was reduced by the LFGE. It has been demonstrated that acetaldehyde dehydrogenase in SD rat liver tissue is affected by the enzyme activity of the garlic extract. These data demonstrate that LFGE could be used as a functional food that reduces symptoms of a hangover.
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KEYWORD
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lactobacillus fermented garlic extract, acetaldehyde, hangover, acetaldehyde dehydrogenase
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