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Effect of Pepino Extract on Alcohol Metabolism in Rats

페피노 추출액이 흰쥐의 알코올 대사에 미치는 영향

  • Choi, Ji-Eun (Dept. of Food Science and Nutrition, Dankook University) ;
  • Kim, Ji-Young (Dept. of Food Science and Nutrition, Dankook University) ;
  • Jeong, Bo-Young (Dept. of Food Science and Nutrition, Dankook University) ;
  • Park, Geum-Duck (Suheung Capsule Co., Ltd.) ;
  • Lee, In-Sook (The Graduate School of Alternative Medicine, Kyonggi University) ;
  • Jo, Nam-Ji (Dept. of Baking Technology, Hyejeon College) ;
  • Jeong, Yoon-Hwa (Dept. of Food Science and Nutrition, Dankook University)
  • Published : 2009.10.31

Abstract

This study was conducted to investigate the effect of Pepino extract on alcohol metabolism in male Sprague-Dawley rats. When the rats were given Pepino extract 30 min before 60% alcohol (4 g/kg B.W) administration, alcohol concentration in blood was significantly reduced, but acetaldehyde concentration was not significantly different, compared with the control group after 3 hrs of alcohol administration. When the rats were given Pepino extract ($1^{\circ},\;5^{\circ},\;10^{\circ},\;&\;15^{\circ}$ Brix) 30 min before 60% alcohol administration, alcohol concentration in blood with $1^{\circ}$ Brix Pepino extract was 44% after 3 hrs of alcohol administration, compared with the control group. When the rats were given with $1^{\circ}$ Brix Pepino extract at 30 min before 60% alcohol administration, alcohol concentration in blood was significantly reduced after one hour and acetaldehyde concentration was reduced by 19% after 5 hrs of alcohol administration, compared with the control group. Glutamate-oxaloacetate transaminase and glutamate-pyruvate transaminase activities were not significantly different in all experimental groups, compared with the control group. These results suggest that Pepino extract can be effective in alcohol metabolism in the alcohol-treated rats.

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