Effect of inulin on preventing drunkenness and relieving acute alcoholic intoxication of mice and preparation of its hangover beverage

IF 4 Q2 FOOD SCIENCE & TECHNOLOGY

eFood Pub Date : 2024-10-14 DOI:10.1002/efd2.70015

Honglin Lan, Xingguo Li, Yunhui Zhang, Jiahao Wan, Yanbin Wang, Jintao Cao, Zhouya Bai, Denglin Luo, Sihai Han, Chonghui Yue, Haiyan Gao

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Abstract

The aim of this study was to evaluate the effects of different types of inulin on acute alcoholic intoxication (AAI) in mice and prepare its hangover beverage. Basic physical and chemical properties of different types of inulin (short-chain inulin, long-chain inulin, and phosphorylated long-chain inulin) were analyzed and given by gavage at a dose of 400 mg kg⁻¹ day⁻¹ for a continuous period of 7 days through animal behavior experiments, and the inebriation percentage, mortality rate, duration of inebriation, and sobering time were recorded with the righting reflex as the judgment criterion. The results showed that, compared with the control group, the drunkenness and mortality rates of short-chain inulin decreased by 12% and 100%, respectively, and the sober time decreased by 18%, while alcohol tolerance was also improved. The best formula for a short-chain inulin hangover drink was determined to be: 0.4% granulated sugar, 0.5% citric acid, and 0.5% pectin. These suggest that short-chain inulin may have potential in preventing AAI.

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菊粉对防止小鼠醉酒和缓解急性酒精中毒的影响及其宿醉饮料的制备

本研究旨在评估不同类型菊粉对小鼠急性酒精中毒（AAI）的影响，并制备其解酒饮料。通过动物行为实验，分析了不同类型菊粉（短链菊粉、长链菊粉和磷酸化长链菊粉）的基本理化性质，并以 400 毫克/公斤-日-1 的剂量灌胃给药，连续 7 天，以右侧反射为判断标准，记录醉酒率、死亡率、醉酒持续时间和清醒时间。结果表明，与对照组相比，短链菊粉的醉酒率和死亡率分别降低了12%和100%，醒酒时间缩短了18%，同时酒精耐受性也得到了提高。经测定，短链菊粉解酒饮料的最佳配方为：0.4%砂糖、0.5%柠檬酸和 0.5%果胶。这表明短链菊粉可能具有预防 AAI 的潜力。

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来源期刊

eFood food research-

CiteScore

6.00

自引率

0.00%

发文量

期刊介绍： eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health. The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following: ● Food chemistry ● Nutrition ● Food safety ● Food and health ● Food technology and sustainability ● Food processing ● Sensory and consumer science ● Food microbiology ● Food toxicology ● Food packaging ● Food security ● Healthy foods ● Super foods ● Food science (general)