Inulin alleviates acute alcoholism in mice by enhancing ethanol metabolism and regulating the intestinal flora

IF 4 Q2 FOOD SCIENCE & TECHNOLOGY eFood Pub Date : 2024-05-06 DOI:10.1002/efd2.152

Zhouya Bai, Honglin Lan, Denglin Luo, Xingguo Li, Yunhui Zhang, Mengyuan Geng, Shaohe Chang

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Abstract

Inulin, a recognized prebiotic with diverse biological activities, has not yet been reported for its potential in treating alcoholism. Therefore, this study investigated the antialcoholic effects of short, long, and phosphorylated long-chain inulin and the possible mechanisms. An acute alcoholic intoxication mice model was established, with the water extract of Hovenia dulcis Thunb serving as a positive control. The different inulins were used for intervention, and the drunkenness of the mice was observed by an animal behavior experiment. The serum liver function indexes (TP, ALB, GLB, ALT, and ALP), as well as the activity of ethanol metabolizing enzymes (ADH and ALDH) in the liver were measured, and the changes in intestinal flora were analyzed. The results showed that short-chain inulin could alleviate acute alcoholism by activating ethanol metabolizing enzyme activity and improving intestinal flora, and it had a potential protective effect on acute alcoholic liver injury in mice.

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菊粉通过促进乙醇代谢和调节肠道菌群减轻小鼠急性酒精中毒症状

菊粉是一种公认的具有多种生物活性的益生元，但其治疗酒精中毒的潜力尚未见报道。因此，本研究探讨了短链、长链和磷酸化长链菊粉的抗酒精作用及其可能机制。研究建立了急性酒精中毒小鼠模型，以枳椇子水提取物作为阳性对照。使用不同的菊粉进行干预，并通过动物行为实验观察小鼠的醉酒情况。测定了血清肝功能指标（TP、ALB、GLB、ALT 和 ALP）以及肝脏中乙醇代谢酶（ADH 和 ALDH）的活性，并分析了肠道菌群的变化。结果表明，短链菊粉可通过激活乙醇代谢酶活性和改善肠道菌群缓解急性酒精中毒，对小鼠急性酒精性肝损伤具有潜在的保护作用。

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eFood food research-

CiteScore

6.00

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0.00%

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期刊介绍： eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health. The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following: ● Food chemistry ● Nutrition ● Food safety ● Food and health ● Food technology and sustainability ● Food processing ● Sensory and consumer science ● Food microbiology ● Food toxicology ● Food packaging ● Food security ● Healthy foods ● Super foods ● Food science (general)