出版社：Japan Science and Technology Information Aggregator, Electronic
摘要：The anxiolytic effect of Japanese sake（futsu–shu and ginjo–shu）ingestion was confirmed in mice. Mice were orally given ethanol, futsu–shu, or ginjo–shu (1.2 g of ethanol/kg BW dosed twice), then tested for the elevated plus–maze. Futsu–shu showed a higher anxiolytic effect than that ethanol, but there was no significant difference. Ginjo–shu had a significantly higher anxiolytic effect than futsu–shu. The effects of isoamyl acetate and ethyl caproate, characteristic flavor components of ginjo–shu, were tested with these flavors added to futsu–shu to reveal the components involved in the higher anxiolytic effect of ginjo–shu. As a result, both enhanced the anxyolitic effect. Moreover, it was found that isoamyl acetate, ethyl caproate, and isoamyl alcohol within a range of the concentration contained in Japanese sake have no inhibitory effect on the ethanol metabolism by alcohol dehydrogenase.
