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논문 기본 정보

자료유형
학술저널
저자정보
Yun Misun (Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea) Jo Hee Eun (Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of KoreaDepartment of Biomedical Sciences, Chonnam National University Medical School, Gwangju 614) Kim Namhee (Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea) Park Hyo Kyeong (Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea) Jang Young Seo (Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of KoreaDepartment of Biotechnology, Graduate School, Korea University, Seoul 02841, Republic of K) Choi Ga Hee (Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of KoreaDivision of Animal Science, Chonnam National University, Gwangju 61186, Republic of Korea) Jo Ha Eun (Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of KoreaDivision of Animal Science, Chonnam National University, Gwangju 61186, Republic of Korea) Seo Jeong Hyun (Pharmsville Co., Ltd., Seoul 07793, Republic of Korea) Mok Ji Ye (Pharmsville Co., Ltd., Seoul 07793, Republic of Korea) Park Sang Min (Pharmsville Co., Ltd., Seoul 07793, Republic of Korea) Choi Hak-Jong (Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea)
저널정보
한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology Vol.34 No.4
발행연도
2024.4
수록면
838 - 845 (8page)
DOI
10.4014/jmb.2312.12040

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초록· 키워드

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Excessive alcohol consumption can have serious negative consequences on health, including addiction, liver damage, and other long-term effects. The causes of hangovers include dehydration, alcohol and alcohol metabolite toxicity, and nutrient deficiency due to absorption disorders. Additionally, alcohol consumption can slow reaction times, making it more difficult to rapidly respond to situations that require quick thinking. Exposure to a large amount of ethanol can also negatively affect a person’s righting reflex and balance. In this study, we evaluated the potential of lactic acid bacteria (LAB) to alleviate alcohol-induced effects and behavioral responses. Two LAB strains isolated from kimchi, Levilactobacillus brevis WiKim0168 and Leuconostoc mesenteroides WiKim0172, were selected for their ethanol tolerance and potential to alleviate hangover symptoms. Enzyme activity assays for alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) were then conducted to evaluate the role of these bacteria in alcohol metabolism. Through in vitro and in vivo studies, these strains were assessed for their ability to reduce blood alcohol concentrations and protect against alcohol-induced liver damage. The results indicated that these LAB strains possess significant ethanol tolerance and elevate ADH and ALDH activities. LAB administration remarkably reduced blood alcohol levels in rats after excessive alcohol consumption. Moreover, the LAB strains showed hepatoprotective effects and enhanced behavioral outcomes, highlighting their potential as probiotics for counteracting the adverse effects of alcohol consumption. These findings support the development of functional foods incorporating LAB strains that can mediate behavioral improvements following alcohol intake.
#Alcohol consumption #alcohol-induced liver damage #hangover #hepatoprotection #lactic acid bacteria #probiotics

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