摘要
本研究利用小鼠醉酒模型,通过测定小鼠血液中乙醇含量、乙醇脱氢酶(ADH)、谷丙转氨酶(ALT)、谷草转氨酶(AST)的活力探究在不同灌胃剂量及不同灌胃时间下,醋蛋液的醒酒活性,并对醋蛋液进行结构鉴定,厘清醋蛋液发挥醒酒功能的活性因子。结果表明:酒后15 min灌胃54 mL/kg醋蛋液时,其醒酒效果最佳,血醇清除率为21.33%。同剂量下(54 mL/kg)与苹果醋、酸奶、“海王金樽”相比,发现灌胃醋蛋液的小鼠其血醇清除率高于其他对照组。灌胃醋蛋液小鼠的血清乙醇脱氢酶ADH活力显著高于模型组、酸奶组与“海王金樽”组(P<0.05),而其肝脏中ALT、AST活力显著高于“海王金樽”组(P<0.05)。结构鉴定结果表明,醋蛋液的结构序列中含有较多的疏水性氨基酸如Leu、Phe、Ala等,且含有如Leu簇(Leu-Leu)等结构单元。醋蛋液能激活ADH发挥良好的醒酒活性,其作用可能与醋蛋液中含有较多的疏水性短肽和Leu簇短肽有关。
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.
作者
赵梦鸽
张婞
武玉群
侯焘
ZHAO Mengge;ZHANG Xing;WU Yuqun;HOU Tao(Key Laboratory of Egg Processing,Ministry of Agriculture and Rural Affairs,Wuhan 430000,China;College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)
出处
《食品工业科技》
CAS
北大核心
2021年第21期370-376,共7页
Science and Technology of Food Industry
关键词
醋蛋液
醒酒
血醇含量
乙醇脱氢酶
结构鉴定
vinegar egg liquid
anti-alcohol
blood alcohol concentration
alcohol dehydrogenase
structure identification
