담자균류 혼합발효를 이용한 숙취개선 효과에 대한 연구
A Study on Effects of Hangover Relief using Mixed Fermentation of the Basidiomycetes
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초록
알콜의 남용은 인식장애, 피로감, 갈증, 두통, 구토, 근육통증 등의 숙취를 일으키고, 암을 발생시킬 수 있어서 한국에서는광범위한 사회적, 의학적 문제로 나타나고 있다. 알코올 탈수소효소(ADH)와 알데히드 탈수소효소(ALDH)는 알콜 분해에 필요한 중요 효소로 알려져 있다. 담자균류는 동아시아지역에서 위장장애, 설사, 암과 같은 질병에 사용되고 있는 약용 버섯류이다. 이 연구에서는 담자균류와 울금 혼합발효물이 알코올 탈수소효소와 알데히드 탈수소효소의 활성을 증가시켜 알콜성간질환의 예방과 숙취를 해결하는 재료와 음료 첨가물로 사용할 수 있음을 제시한다.
Abstract
Alcohol misuse often causes hangover, such as cognitive impairment, tiredness, thirst, headache, nausea, muscle pain and increased risk for cancer appears to be rising to the extent of a prime social and health problems in the korea. Alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) are known as the key enzymes for the degradation of alcohol. Basidiomycota is a medicinal mushroom used in East Asia to prevent disease such as gastroenteric dysfunction, diarrhea, and cancers. Our results suggest that the mixed fermentation products of the basidiomycetes increased alcohol metabolizing ADH and ALDH activities in vitro and also indicate that fermentation products can be used to the relief of hangover, a drink additive and the protection of liver injury.
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