JPS60218322A - Product for preventing harm of alcoholic drink, and prepared by utilizing acetic acid-producing bacteria - Google Patents

Abstract

PURPOSE:A product for preventing the harm of alcoholic drink, containing a bacterial strain capable of converting alcohol to acetic acid. CONSTITUTION:A bacterial strain capable of converting alcohol to acetic acid and selected from the group of Gluconobacter, Acetobacter and Frateuria genus (preferably a strain applied to a concentrated alcohol, and if possible, a strain containing two kinds of alcohol decomposition enzymes having the optimum pH in an acidic and an alkaline ranges) is used as a component to obtain the titled product in the form of a food or drug, etc. The harm of alcoholic drink is the blush and polycardia of a person having hereditarily deficient alcohol decomposition enzyme, causing various problems in social life. The above product decomposes the alcohol in the digestive tracts, decreases the absorption of alcohol compared with the amount of taken alcoholic drink, and prevents the harm of the alcoholic drink.

Description

[Detailed Description of the Invention] In recent years, the consumption of alcoholic beverages and alcoholic beverages has continued to increase every year, and the number of diseases caused by drinking (gastric ulcer, duodenal ulcer, liver disease, acute and chronic alcohol poisoning, etc.) and driving accidents has also increased rapidly. There is. When drinking alcohol, it is normal for many people to want to be slightly intoxicated rather than completely drunk, and it is difficult to control this. Because of this, they often suffer from hangovers. 1. Also, some humans are genetically deficient in alcohol-degrading enzymes, which causes them to suffer from blushing and heart palpitations due to drinking, and suffer from various social problems.

Here, alcohol damage is a general term for the disorders caused by drinking described above.

To prevent alcohol damage, alcohol should be kept in the digestive tract (stomach, small I).
I) decomposition and reducing the amount of alcohol absorbed relative to the amount of alcohol consumed seems to be the most prudent means. Furthermore, this is a well-known acetic acid-producing bacterium that is harmless to living organisms, has been used in the vinegar industry from ancient times to modern times, and its research is nearly perfect, so our knowledge is deep. It seemed wise to use it.

In order to use acetic acid-producing bacteria for this purpose, it is necessary to produce and use bacteria that have been applied to high-concentration alcohol, and if possible, contain two types of alcohol-degrading enzymes whose optimum pH is acidic and alkaline. It is better to use the bacteria that grow.

Despite the above conditions, we screened nearly 100 bacteria and completed the study.

Example 1 (bacteria collection method) Acetate-producing bacteria were cultured with shaking in a liquid medium, and 5000
PPM centrifugation and sedimentation to collect bacteria. If necessary, the collected bacteria are washed with water and freeze-dried.

The composition of the liquid medium was, for example, as follows.

Example 2 (Comparison of enzyme activity between live bacteria and freeze-dried bacterial beds) As an example, Gluconobacter Oxydans (NCIB 9013 and Cetobacter)
LJ4 (Asai) that appeals to l1que4aciens
) and proved that the operation called freeze-drying does not have a large effect on the activity of alcohol degrading enzyme. The experimental results are summarized in Table 1.

The amount of bacteria was 25 mg of live bacteria, and a freeze-dried bacterial bed corresponding to m of live bacteria was used. The pH is made acidic with HC, Jl, and phosphoric acid b
It was adjusted to alkalinity with buffer. The mixture was incubated for 1 hour with stirring at a humidity of 37°C. Alcohol concentration is 25
Start with mg/10m. Alcohol concentration is Dubowsk
I & Withrow (1952).

Table 1 Example 3 (1° comparison of alcoholase activity of freeze-dried bacteria) G, oxyaans, Hachi, aceti, A, paste
urianus, A.

I 1quefaciens, ^, perOXydan
S, A, Xy1inUS, F.

Freeze-dried alcohol of bacteria found in aurantia
11-degrading enzyme activities were compared. In addition, 1 noculu
One example is a comparison of the enzyme activity of whole bacterial suspensions obtained by freeze-drying bacteria collected from 11 approximately equal culture solutions of n+5ize.

Some of the results are summarized in Table 2.

The experiment was conducted at pH 2.8, temperature 37℃, and alcohol amount 251R.
g/10me, bacteria ffl 25 m9.1 hour tncu
A total of 61 samples were lyophilized and obtained from 11 culture solutions under the same conditions. Ko (D grade empty,
NCIB 9013, u4, IFO13753, IFo
3288 and others have come up as candidates.

, -V4'' Ace CII ^cei IFo ) Accl IFo , Acet , , IFO rat FO Example 4 NCIB 9013, u with high activity in the acetate-producing bacteria mentioned above
4 (Asai), IFO13753, and IFO3288, and adapted them to a medium containing 8 concentrations of ethanol.
By performing operations to further increase the activity, the following highly active bacterial strains were obtained (Table 3).

As shown by the results of this example, the presence of bacteria with even higher activity than in Example 3 was found.

Example 5 (Effects of freeze-dried powder of acetate-producing bacteria on humans) A total of 6 people (3 men and 3 men) were used. One case was that ethanol was ingested without administering freeze-dried powder, and the other was that ethanol was administered 10 minutes before administration of freeze-dried powder. Blood alcohol concentration (BAC), increase/decrease in Heart rate, fin
Changes in the germ-finger test were compared. Since it is known that there are extremely large individual differences in the absorption and tally balance of ethanol (2), the influence of bacterial administration was examined for each individual rather than the average value.

Ethanol was ingested by diluting 1.0 mfl/Ky with orange juice to a concentration of 30% (V/V), and the IC0 experimental results are summarized in Table 4. The effect of each stroke was clear and remarkable.

This experiment was conducted on an empty stomach after skipping breakfast.

Table 4 Example 6 (Effect of freeze-dried powder of acetic acid-producing bacteria in the presence of factors that inhibit ethanol absorption) It is known that eating food, especially fat-rich foods, tannins, persimmons, etc., inhibits ethanol absorption. It is being In fact, when the above-mentioned absorption-inhibiting factors coexisted, the effect of acetic acid-producing bacteria on suppressing alcohol damage became even more pronounced.

As an example, NCIB when tannin 2.00 and baking soda were simultaneously administered to increase the pH of gastric juice to 2-3.
The effects of 9013 and 114 (Asai) are shown below.

Claims (6)

[Claims] (1) A product for preventing alcohol damage, characterized by containing a bacterium that converts alcohol to acetic acid and is selected from the group consisting of Gluconobacter, Acetobacter, and Frateuria. (2) The product according to claim 1, which freeze-dries live bacteria and uses it as a granular enzyme. (3) The product according to claim 1, wherein the product is a food. (4) The product according to claim 1, wherein the product is a drug. (5) An alcoholic beverage prevention product characterized by containing alcohol acetate-converting bacteria selected from the group consisting of Gluconobacter, Acetobacter, and Frateuria and an alcohol absorption inhibitor. (6) The product for preventing alcohol damage according to claim 5, wherein the alcohol absorption inhibiting substance is tannin.