TITLE:
A Bioprocessed Black Rice Bran Glutathione-Enriched Yeast Extract Protects Rats and Mice against Alcohol-Induced Hangovers
AUTHORS:
Sung Phil Kim, Ju Ryeong Lee, Ki Sun Kwon, Yeo Jin Jang, Jeanman Kim, Keun Hyung Yu, Sun Yeop Lee, Mendel Friedman
KEYWORDS:
Alcohol, Acetaldehyde, Hangover Inhibition, Black Rice Bran, Rodents, Mechanisms
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.12 No.3,
March
15,
2021
ABSTRACT: Human and animal alcohol-induced hangovers are caused by adverse effects
of acetaldehyde formed in vivo by the
enzymatic oxidation of ethyl alcohol to acetaldehyde. This study aims to
determine the effect of the combination of a bioprocessed black rice bran
(BRB-F) and glutathione-enriched yeast extract (GEYE) on hangovers as tested in
rats and mice. Because analysis by HPLC showed that the content of the
biologically active rice bran compound γ-oryzanol
as well as of the antioxidant reduced glutathione were unaffected during the
preparation of tablets containing 100 mg/kg of the bran formulation, the tablets
were then administered orally to rats. The results showed decreased blood
concentrations of both alcohol and acetaldehyde compared to the control group.
Additional behavior experiments using the Rota-rod and wire tests in mice
confirmed that the food formulation relieved hangover behavior caused by
alcohol. It seems that the combination of BRB-F and GEYE can effectively
control hangovers in rodents caused by alcohol intake. Mechanistic aspects of
the hangover and anti-hangover effects of alcohol-derived acetaldehyde are
similar to browning-type reactions between the aldehyde group of glucose and
proteins, the antibiotic effects of cinnamaldehyde against pathogenic bacteria,
the adverse effects of the heat-induced food toxin acrylamide, and the
alkali-induced formation of the unnatural amino acid lysinoalanine.