Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Enhancement of Alcohol Metabolism by Sprouted Peanut Extract in SD Rats

  • Seo, Ji Yeon (School of Food Science and Biotechnology, BK21 Plus Creative Innovation Group for Leading Future Functional Food Industry, Kyungpook National University) ;
  • Kim, Seong Soon (School of Food Science and Biotechnology, BK21 Plus Creative Innovation Group for Leading Future Functional Food Industry, Kyungpook National University) ;
  • Kim, Jong-Sang (School of Food Science and Biotechnology, BK21 Plus Creative Innovation Group for Leading Future Functional Food Industry, Kyungpook National University)
  • Received : 2013.12.04
  • Accepted : 2014.03.05
  • Published : 2014.03.31
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Abstract

Excessive ethanol intake is known to induce a number of physiological symptoms, including headache, dizziness and vertigo. In this study, we investigated the attenuation effect of sprouted peanut extract (SPE) on ethanol-induced hangover in male Sprague-Dawley rats. The animals were divided into five groups: the control group, which was administered ethanol only; the ethanol plus SPE experimental groups, which were administered ethanol and 100, 200, or 400 mg SPE/kg b.w.; and the positive control group, which was administered ethanol plus DAWN808$^{(R)}$, a commercial product. SPE-suspended water was delivered to rats via gavage 15 h and 30 min before the administration of ethanol. Blood was collected from the tail 0, 1, 3, and 5 h after ethanol administration. The results showed that serum ethanol concentrations were significantly lower in SPE treated groups than in the control group. Furthermore, hepatic alcohol and acetaldehyde dehydrogenase activities were enhanced by SPE in a dose dependent manner. These results suggest that SPE could be useful in attenuating hangover after alcohol consumption.

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