Research on the Anti-alcohol Effect of Vinegar Egg Liquid and Its Potential Sobering Functional Factors

ZHAO Mengge; ZHANG Xing; WU Yuqun; HOU Tao

doi:10.13386/j.issn1002-0306.2020120123

Volume 42 Issue 21

Oct. 2021

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Science and Technology of Food Industry > 2021 > 42(21): 370-376. > DOI: 10.13386/j.issn1002-0306.2020120123

ZHAO Mengge, ZHANG Xing, WU Yuqun, et al. Research on the Anti-alcohol Effect of Vinegar Egg Liquid and Its Potential Sobering Functional Factors[J]. Science and Technology of Food Industry, 2021, 42(21): 370−376. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120123.

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Research on the Anti-alcohol Effect of Vinegar Egg Liquid and Its Potential Sobering Functional Factors

ZHAO Mengge^{1, 2,},
ZHANG Xing^{1, 2},
WU Yuqun^{1, 2},
HOU Tao^{1, 2, ,}

1.
Key Laboratory of Egg Processing, Ministry of Agriculture and Rural Affairs, Wuhan 430000, China
2.
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

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Received Date: December 15, 2020
Available Online: September 05, 2021

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Abstract

Abstract

In order to explore the anti-alcohol mechanism of vinegar egg liquid on mice after acute alcoholism at different gavage doses and gavage times, blood alcohol concentration was determined by gas chromatography, and activity of alcohol dehydrogenase (ADH), alanine aminotransferase (ALT) and aspartate aminotransferase (AST) were also determined. Moreover, the structures of vinegar egg liquid were identified, aiming to explore the active factors that exert the functions of sobering. The results showed that when 54 mL/kg of vinegar egg liquid was given to the stomach (1 bottle) 15 minutes after alcohol gavage, the sobering effect was the best, and the blood alcohol clearance rate was 21.33%. The blood alcohol clearance rate of mice fed with vinegar egg liquid was higher than that of other three groups at the same dose (54 mL/kg), indicating that the rate of vinegar egg liquid was better than apple cider vinegar, yogurt, and "Neptune Golden Bottle". The serum ADH activity of mice gavaged with vinegar egg liquid was significantly higher than that of the model group, yogurt group and "Neptune Golden Bottle" group (P<0.05), while the liver ALT and AST activities were significantly higher than those of the "Neptune Golden Bottle" group (P<0.05). Structural identification analysis showed that most of its structural sequence contained hydrophobic amino acids such as Leu, Phe, Ala and a large number of structural units, such as Ala, Leu and Leu cluster (Leu-Leu). The vinegar egg liquid can activate ADH and has good sobering activity, which may be related to the hydrophobic short peptides, short peptides containing Ala and Leu, and the Leu cluster short peptides in the vinegar-egg liquid.
- vinegar egg liquid,
- anti-alcohol,
- blood alcohol concentration,
- alcohol dehydrogenase,
- structure identification

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References (31)

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