摘要：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.
