발효한약추출물 HP-1이 알코올을 투여한 쥐의 알코올 대사에 미치는 영향

Abstract

Recently, much attention has been paid to developing various kinds of fermented herbal extracts, a new type of traditional herbal medicine, in the field of Korean traditional medicine. The fermentation of medicinal herbs is intended to exert a favorable influence on digestability, bioavailability and pharmacological activity of herbal extract in the gastrointestinal tract. It also produces a number of fermentation products that intensify the nutritional and pharmacological aspects of the medicinal herbs. In order to develop a functional beverage of alleviating the aftereffects of the previous drinks, the extracts (HP-1) of fermented herbal mixture, including Artemisia capillaris Thunb., Lonicera japonica Thunberg, and Hovenia dulcis Thunb., were prepared and the medicinal effect as a hangover cure was evaluated in ethanol-loaded rats. The enzyme activities of alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase-2 (ALDH2) were analyzed by measuring the concentration of blood ethanol and acetaldehyde. The mRNA expression of ADH and ALDH2 was also investigated through RT-PCR analysis. In the HP-1-treated group, the concentration of blood ethanol was significantly reduced at one hour after loading of ethanol, as compared to that in the saline-treated group. The reduced ethanol was converted to acetaldehyde, which resulted in rapid increase in acetaldehyde concentration in an hour. Acetaldehyde was started to decrease at 5 hours after ethanol loading. It implies that HP-1 is highly effective to stimulate the activities of ADH and ALDH2. The HP-1 treatment also activated the mRNA expression of ADH and ALDH. This study suggests that fermented herbal extract, HP-1 can be used as a functional beverage of alleviating the alcohol-induced hangover symptoms by stimulating the activities and gene expression of hepatic alcohol metabolizing enzymes.