WO2002000238A1

WO2002000238A1 - Compositions promoting alcohol metabolism

Info

Publication number: WO2002000238A1
Application number: PCT/JP2001/005259
Authority: WO
Inventors: Kenji Mizumoto; Hajime Sasaki; Makoto Yamaguchi; Takaji Yajima; Hideo Hasegawa; Hirofumi Arima; Hideo Otomo; Kenichi Nakazawa; Eiji Negishi; Yasuko Sawai; Masao Takami; Daisuke Kotsutsumi; Masayo Arita; Akitomo Kume; Katsuyuki Uchida; Hajime Tsunoo
Original assignee: Meiji Dairies Corporation
Priority date: 2000-06-20
Filing date: 2001-06-20
Publication date: 2002-01-03
Also published as: JP4852218B2; AU2001274564A1; JP2012017337A

Abstract

Unique compositions promoting alcohol metabolism containing an alcohol fermentation product of citrus molasses optionally mixed with plant worm extract which promotes the aldehyde dehydrogenase activity but exerts substantially no effect on alcohol dehydrogenase activity. Drinks and foods for preventing sick feel from drinking and hangover which contain the above compositions.

Description

Description Alcohol metabolism promoter composition Technical field

The present invention relates to an alcohol metabolism promoter composition and a composition for preventing and improving sickness or hangover. Background art

Most of the alcohol consumed orally (drinked) is absorbed in the upper gastrointestinal tract and metabolized in the liver, but there is no control mechanism in the liver that regulates alcoholic acidification. Therefore, excessive consumption of alcohol selectively enhances hepatic alcohol metabolism, resulting in large fluctuations in the metabolic system in the liver. Most of the alcohol taken in is converted to acetoaldehyde through the alcohol dehydratase system present in the cytosol of hepatocytes, and acetoaldehyde is further converted to acetic acid by a dehydrogenation reaction by aldehyde dehydrogenase. Is done. If you consume too much alcohol, or if you feel sick and your metabolism of alcohol is delayed, you will not be able to process acetoaldehyde and your blood will have high levels of acetoaldehyde. Acetaldehyde is highly toxic and can cause gastrointestinal discomfort, nausea, headaches and hangovers. Therefore, it is important to quickly remove acetoaldehyde from blood after alcohol consumption to prevent sickness and hangover. Therefore, it is considered that an oral substance having an action of enhancing the activity of aldehyde dehydrogenase, that is, an oral substance which promotes the metabolism of acetoaldehyde, is effective in preventing or improving the above-mentioned sickness and hangover. Such oral substances include, for example, alcohol metabolism promoters (JP-A-7-285881) containing, as an active ingredient, a peptide having a molecular weight of 200 to 4,000 obtained by enzymatic degradation of corn protein, and pork with protease. Processing And an alcohol metabolism promoting substance containing a processed pork product (JP-A-11-276116), or a hangover-preventive food containing isoflavonoid as an active ingredient (JP-A-2000-7694).

An object of the present invention is to provide a unique alcohol metabolism promoter composition that promotes aldehyde dehydrogenase activity but does not substantially affect alcohol dehydrogenase activity. It is another object of the present invention to provide a sickness or hangover prevention improving composition containing the composition as an active ingredient. Disclosure of the invention

The present inventors have proposed that a composition obtained by mixing a concentrated solution of an alcoholic fermentation product of citrus molasses with a cordyceps sinensis extract in rats before orally administering ethanol to rats was compared to a control. However, no significant change was observed in the blood ethanol concentration, but it was found that the blood acetoaldehyde concentration was significantly reduced. The mechanism of this result was examined by an enzyme reaction system to which a concentrated solution of an alcohol fermentation product of citrus molasses was added. The concentrate enhanced the activity of aldehyde dehydrogenase. On the other hand, it has been found that this concentrate has no effect on the activity of alcohol dehydrogenase, and that this concentrate is useful for preventing and improving sickness or hangover.

That is, the present invention provides an alcohol metabolism accelerator composition containing a fermentation product obtained by subjecting citrus molasses to alcohol fermentation using a yeast belonging to the genus Saccharomyces, and a composition for preventing and improving sickness or hangover.

The present invention also provides an alcohol metabolism promoter composition and a sickness or hangover prevention / improvement composition containing the above-mentioned fermentation product and Cordyceps sinensis extract. Further, the present invention provides the use of the above fermentation product for producing an alcohol metabolism promoter composition and a composition for preventing and improving sickness or hangover.

Further, the present invention provides an alcohol metabolism promoter for the fermentation product and cordyceps extract described above. The present invention also provides a composition and a use for producing a composition for preventing or improving hangover or hangover.

Furthermore, the present invention provides a method for promoting alcohol metabolism, and a method for preventing or improving sickness or hangover, which comprises administering an effective amount of the above composition. Furthermore, the present invention provides a method for promoting alcohol metabolism, and a method for preventing and improving sickness or hangover, which comprises administering an effective amount of the above composition and a cordyceps extract. BRIEF DESCRIPTION OF THE FIGURES

Figure 1 shows that rats were given an oral dose of 2,00 Omg / kg of a concentrate of citrus molasses fermentation product and an oral dose of 200 mg / kg of a cordyceps extract, 200 mg / kg of a concentrate. 4 is a graph showing the effect of subsequent oral ethanol administration on blood alcohol concentration.

FIG. 2 is a graph showing the effect on blood acetoaldehyde concentration. *: P <0.05 (Student's tes t)

FIG. 3 is a graph showing the effect of a concentrate of a fermented product of citrus molasses on alcohol dehydrogenase activity in vitro.

FIG. 4 is a graph showing the effect on aldehyde dehydrogenase activity. BEST MODE FOR CARRYING OUT THE INVENTION

A method for producing citrus molasses is known (for example, JP-A-10-276578). Juice cake produced when juice is produced by squeezing citrus fruits such as Unshu mandarin oranges contains about 10 to 15% soluble solids and has a high water content. This squeezed lees (including epicarp, pericarp, and carcinoma membrane) was added with slaked lime to facilitate dehydration, limed, and squeezed to obtain Brix 50- The viscous liquid concentrated to 70% is called "citrus molasses". It also removes insoluble components such as pulp from citrus molasses The soybean is called "depulp citrus molasses", which can also be used in the present invention.

Examples of the citrus fruits include, in addition to Unshu mandarin oranges, citrus fruits such as summer oranges, Iyokan, grapefruit, mandarin orange, and lemon;

According to the present invention, it has been clarified that when a fermented product of citrus molasses such as Unshu mandarin is orally ingested before alcohol consumption, blood acetoaldehyde is decreased. And it became clear that this phenomenon was based on the action of the fermentation product to increase the activity of acetoaldehyde metabolizing enzyme. In other words, it was revealed that the composition comprising the fermented product of citrus molasses was effective for sickness and hangover.

By subjecting citrus molasses to alcohol fermentation using yeast, a composition having an alcohol metabolism promoting effect of the present invention can be obtained. Alcohol fermentation of citrus molasses can be performed according to an alcohol fermentation method using molasses as a raw material, which is known to those skilled in the art. Since citrus molasses has a high insoluble pulp content, when used as a food material, it is preferable to dilute so that it can be centrifuged and centrifuge to remove the pulp. This depulpted citrus molasses contains a large amount of sugars that can be assimilated by yeast. Therefore, for the purpose of concentrating active ingredients, depulpted citrus molasses is subjected to alcohol fermentation treatment with yeast, and assimilable sugar in the citrus molasses is converted into ethanol and carbon dioxide to increase the ratio of active ingredients. do.

Dilute the depulpted citrus molasses with water to adjust the sugar content to about 10 to 20%. Add nitrogen sources such as ammonium sulfate, ammonia water, and urea as nutrients, and if necessary, phosphates such as lime superphosphate and ammonium phosphate. Adjust the pH to approximately 5 and sterilize by heating (30 minutes at 60 ° C or 15 minutes at 85). After cooling (30-35 ° C), yeast is added and alcohol fermentation is performed. The fermentation temperature is 27--7. As the yeast, the commercially available baker's yeast Saccharomyces cerevisiae is the best, but other yeasts such as .formosens is, S. carl sbergens is, S. el l ipsoideus, S. rouxi i, or. You may try using it. As fermentation progresses, Brix sugar content decreases. The end of fermentation should be about 0.1% or less in Brix sugar content after 30 minutes. The fermented product has a reduced stickiness, and it is possible to further concentrate the active ingredient. The concentrated solution undergoes the steps of cell separation, clarification, sterilization, concentration, and re-sterilization, and finally, the alcohol metabolism promoting composition of the present invention is obtained. The composition may also be in the form of a dry powder.

Cordyceps is a microorganism belonging to the ascomycetes (Ascomycetes), the ergots (Cl avic ipitales), the ergot fungi (Hypocreaceae) and the cordyceps genus (Cordyceps), and is a microorganism having a complete generation and an incomplete generation. Cordyceps has been prized since ancient times for its fruiting body as a potion for longevity and longevity or as a potion for nutrition and tonicity. In this way, Cordyceps sinensis, which has been prized as a traditional Chinese medicine, is usually obtained by pulverizing the fruit body and taking it.

It is considered that the cordyceps for use in the present invention can also use the above fruiting bodies. It is preferable to use an extract obtained by extracting an active ingredient from mycelium with hot water (for example, W096 / 00580 and JP-A-8-12588). It was found that the addition of the extract to the fermentation product of citrus molasses further increased the aldehyde dehydrogenase activity. The operation of culturing and extracting the mycelium of Cordyceps sinensis is a known method (for example, W096 / 00580 and JP-A-8-12588).

That is, the cultured mycelium of Cordyceps s inens is added with malt extract, yeast extract, peptone, potato broth, glucose, vitamins, amino acids, nucleic acids, proteins, and, if necessary, host components such as insects. Inoculate the medium and perform liquid or solid culture. For large-scale culture, use liquid culture in an aeration-stirred fermenter (100 to 30 O rpm). Culture is performed at pH 4 to 7, at a culture temperature of 20 to 30 ° C, 3 to 10 days. After completion of the culture, the cultured mycelia are extracted with hot water (85 to: L 00 ° C). Alternatively, extraction may be carried out with water or an aqueous solvent containing a small amount of an acid, base or organic solvent soluble in water. Remove the residue by centrifugation or filtration. The resulting caterpillar fever The water extract may be used as it is in the present invention, or may be concentrated by a conventional method or used as a freeze-dried powder.

Ingestion of fermented citrus molasses prior to alcohol consumption lowers blood acetoaldehyde. In addition, ingestion of the fermentation product and cordyceps extract further lowers blood acetate aldehyde. That is, when a fermented product of citrus molasses or a mixed composition of the fermented product and a cordyceps extract is obtained, the effect of preventing and improving sickness and hangover is obtained. This preventive effect is based on the action of the fermented product of citrus molasses to increase the activity of aldehyde dehydrogenase, as described above. Cordyceps extract does not show any activity to increase the activity of aldehyde dehydrogenase. The reason why Cordyceps sinensis extract enhances the enzyme activity is not clear, but Cordyceps sinensis extract has an effect of increasing hepatic blood flow (Food Style 21, vol. 2, No. 5, 1998) and AT in the liver. The action of increasing the amount of P production (Jpn. J. PHarmacol., 70: 85-88, 1996) is known. It is considered that the increase in hepatic blood flow by the cordyceps extract promotes the influx of the fermentation product into the liver and increases aldehyde dehydrogenase activity in hepatocytes. In addition, the action of aldehyde dehydrogenase requires the coenzyme NAD, and NAD is synthesized from nicotinic acid and ATP. However, it is thought to increase the activity of aldehyde dehydrogenase.

Analysis of the components that enhance aldehyde dehydrogenase activity in the fermented product of citrus molasses revealed that some components were contained, but the effective concentrations of these components and the content in the fermented product were taken into account. Then, the action of the fermentation product cannot be explained by the action of each of these components. Further, a composition in which these components are mixed in the content ratio of the fermentation product cannot explain the effect of the fermentation product. As a result, the action of the fermentation product to enhance the activity of aldehyde dehydrogenase is considered to be based on the combined action of the components containing the fermentation product.

It is considered preferable to ingest the fermented product of citrus molasses or the mixed composition of the fermented product and the cordyceps extract before alcohol consumption. It can be expected to reduce sickness and hangover even after or after alcohol consumption. By ingesting the composition in advance, the activity of aldehyde dehydrogenase is increased, and the harmful blood acetoaldehyde caused by drinking is reduced, while the activity of alcohol dehydrogenase is substantially reduced. It has a unique effect of preventing sickness and hangovers without disturbing the "drinking mood" of drinking.

Since the fermented product of citrus molasses has a good flavor and can be taken orally as it is, the fermented product can be formulated into a dosage form containing an effective amount to prevent sickness and hangover. Such formulation techniques are well-known to those skilled in the art. The effective dose can not be calculated clearly even if the same amount of alcohol is consumed, and the absorption and metabolism rate is extremely large due to differences in body weight, constitution, etc. i to iog (in terms of dry solids) z It is estimated to be an adult. Regarding toxicity, citrus molasses has been used as a food material for many years, and its safety has been assured by many years of eating experience.

Further, the fermented product of the present invention, or the fermented product and a cordyceps extract may be used by adding an effective amount thereof directly to food or drink at the time of eating or drinking in order to prevent sickness or hangover. Moreover, you may process into foods and drinks containing an effective amount. For example, as a drink, sugar 10%, acidity 0.1%, fruit juice 2-3%, flavor 0.1%, fermented product of citrus molasses 5.3%, and cordyceps extract 1.7% And adjust the pH to 3.5-4.0, then heat sterilize at 65 ° C for 10 minutes, then cool and bottle. In addition, it is conceivable that aralinolenic acid and Z or arachidonic acid cascade, which have an effect of improving fatty acid metabolism, are added to the drink to supplement the liver lipid metabolism. Similarly, it may be combined with other functional drinks, foods for specified health use, and the like.

Foods and drinks may include, in addition to the above, health foods, dietary supplements, and therapeutic foods. Furthermore, in order to reduce bad breath after drinking, foods that have an action to prevent bad breath (For example, green tea polyphenol).

Babaai is a fermented product of citrus molasses with a cordyceps extract added (blended). Its composition ratio (weight) is fermented product: cordyceps extract = 20-30: approx. 1-3 (solid content conversion) However, since the optimum mixing ratio can be easily determined by a person skilled in the art by further experiments, the mixing ratio thus determined is also included in the present invention. It is preferable that the obtained mixed composition is uniform.

In addition to the mixed composition of the fermented product of the present invention and the Cordyceps sinensis extract, an amino acid may be further contained. Incorporation of amino acids can supplement the inhibitory effect of alcohol on absorption in the stomach and intestine and promotes alcohol metabolism by participating in the NAD system (Biol. PHarm. Bull., 18 (12): 1653-1656, 1995; Alcohol and Aldehyde metabolizing system-IV: p.109, 1980). Examples of the amino acids include glycine, L-aspartic acid, L-cystine, L-serine, L-aranin, L-methionine and the like. Example

Hereinafter, the present invention will be described specifically with reference to Examples and Test Examples, but the present invention is not limited to these Examples.

[Example 1] Concentration of fermented product of citrus molasses

1000 kg of Unshu mandarin orange was squeezed with an in-line juicer to obtain 500 kg of fruit juice and 500 kg of juice residue. Slaked lime was added to about 500 kg of the juice residue (about 0.3%), and after lining, pressed, 250 kg of juice and 250 kg of juice cake were obtained. This juice was circulated and concentrated to a Brix sugar content of 40 to 50% to obtain 50 kg of citrus molasses (Brix45% pH8 to 9). Citrus molasses was stored frozen until use.

Thaw the citrus molasses, adjust the pH with citric acid (pH 6.0 ± 0.5, 10 soil 5 ° C), and dilute with hot water (50 ° C or more, Bri X 10 ± 5%). , Centrifugation

(5100G) to remove the insoluble component (Hg). Molasses from which pulp has been removed After plate sterilization (hold at 88 ° C for 15 seconds), the mixture was concentrated with a plate concentrator and cooled to 10 ° C or less. 37 kg of Brix preparation (BriX 50 soil 1%, pulp 20% or less, pH 6.0 ± 1) was obtained from depulp molasses.

The depulp molasses was dissolved in warm water. Ammonium sulfate as a nutrient source (nitrogen source), A-Break G-109 as an antifoaming agent, and citric acid as a pH adjuster were each dissolved in 5 times the amount of water and added to the above-prepared pulp molasses solution. The preparation solution was adjusted so that the Brix sugar content was 13 ± 1% and the pH was 5 ± 0.2. The amount of depulp molasses in the preparation liquid was 27% (weight). The charge liquid was cooled to 34 ± 4 ° C after batch sterilization (85 ° C, 15 minutes). The prepared solution was inoculated with baker's yeast (0.5%) and fermented. Yeast assimilates sugar contained in depulp citrus molasses to generate carbon dioxide gas, and as the fermentation proceeds, the Brix sugar content and pH decrease. Fermentation time is about 5-6 hours. The end of fermentation is to be used when the change in Brix sugar content after 30 minutes is 0.1% or less. After completion of the fermentation, the yeast was inactivated by heating (85 ° C, 15 minutes), and sludge (yeast cells, pulp) contained in the fermentation broth was removed by a fully automatic pressing machine and a filter press. The supernatant was then plate sterilized (134, 3 seconds). Insoluble components generated during sterilization were removed with a Cuno filter and concentrated under reduced pressure. This concentrate was re-sterilized (8 ° C., 30 seconds) and then cooled to obtain 10 kg of the alcohol metabolism promoting composition (Bri x 45 ± 2%) of the present invention.

[Example 2] Production of Cordyceps sinensis extract

15 OmL of M20 Y2 medium was placed in a 50 OmL Erlenmeyer flask and sterilized by autoclaving. The medium was inoculated with 1 mL of cryopreserved mycelium of Cordyceps sinensis MF-20008 (FERM BP-519) and cultured with shaking at 180 at 25 ° C for 5 days. Using this as a seed bacterium, a 150 L large-scale culture was performed as follows.

D medium (composition in 1 L: sucrose _{_{40.0 g, K 2 HP0 4 4.0}} g, Asuparagin _{_{0.5 g, (NH 4) 2}} HP0 4 2.0 g, MgS0 4 · 7H 2 0 2.0 g, CaC0 3 0.25 g, CaCl 2 0.1 g, yeast extract B-2 4.0 g, pH 5.6) 150 L, 150 L Then, 15 OmL of the above seed culture solution was inoculated, and the mixture was cultured at 25 ° C, pH 5.5, DO 50%, and stirred at 157 ° C for 3 days. During this time, the generated foam was treated by adding a silicone defoamer. The 150 L culture obtained by the culture was subjected to cell separation treatment using a clarifier to obtain an aqueous suspension of the cells. This was kept at 90 to 95 ° C for 2 hours to perform a heat extraction treatment, followed by clarification by a clarifier to obtain a supernatant. This was filtered using aseptic filters of 0.45 rn and 0.22 zm to obtain 80 L of a pale yellow hot water extract (800 g of solid dry weight).

[Example 3] Production of hangover preventive drink

A hangover preventive drink was manufactured using the following ingredients (unit: kg). Concentrate of fermented product of citrus molasses (obtained in Production Example 1): 52.5 Cordyceps extract (obtained in Production Example 2): 16.7 Sugar: 40

Fruit juice: 100

Ascorbic acid: 1

Cuenoic acid: 3

Fragrance: 4

Water: 782.8 Amount now 1000

After dissolving the above and sterilizing at 95 ° C for 20 minutes, the bottle was aseptically filled with 12 OmL to obtain a hangover preventive drink.

[Test Example 1] Alcohol metabolism promoting effect (in vivo)

Six-week-old male Wistar rats (weight 160-170 g) were used. The test substance used was the concentrate of the fermented product of citrus molasses obtained in Example 1 and the cordyceps extract obtained in Example 2. As test groups, (1) Concentrate 2, 000mg / kg administration group, (2) Cordyceps sinensis extract 200 mg / kg + concentrate 2, 000mg / k _g administered group, and (3) negative control Three groups (six per group) of distilled water administration group (10 mL / kg) were set. After a 24-hour fast, a concentrated solution dissolved in distilled water or distilled water was orally administered to a concentration of 1 OmL / kg body weight. One hour later, 20% (W / V) ethanol was orally administered to a concentration of 1 OmL / kg body weight. One hour after administration of ethanol, blood was collected from the femoral vein under ether anesthesia. Further, 3 hours after administration of ethanol, blood was collected from the posterior large vein under ether anesthesia. The blood ethanol concentration was measured using F kit ethanol (Roche Diagnostics). The results are shown in Figure 1. On the other hand, the blood acetoaldehyde concentration was measured according to the method of Cario Di Padova et al. That is, acetoaldehyde was measured by HPLC (high-performance liquid chromatography) after generating the derivative with DNP (2,4-dinitrophenylhydrazine) reagent. The result is shown in figure 2.

The blood alcohol concentration at 1 hour and 3 hours after oral administration of ethanol was 200 mg / kg concentrate and 200 mg / kg + concentrate No statistically significant difference was observed between the 200 mg / kg administration group and the distilled water administration group (1 OmL / kg), which was a negative control group.

On the other hand, as shown in Figure 2, there was no statistically significant difference in the concentration of acetoaldehyde in the blood after oral administration of ethanol between the group receiving the concentrate and the control group after 1 hour. However, administration of the concentrate tends to lower the blood acetaldehyde concentration, and the addition of the cordyceps extract to this significantly lowers the blood acetaldehyde concentration. After 3 hours, no difference was observed between the concentrate-administered group and the control group. However, in the group administered with the concentrate and the Cordyceps sinensis extract, the blood acetate aldehyde concentration still tended to decrease.

From the above results, by ingesting the concentrate of the fermented product of citrus molasses of the present invention orally before ingestion of alcohol, the ethanol concentration in the blood does not decrease, but the acetoaldehyde concentration tends to decrease. Oral intake of cordyceps extract Then, it became clear that the decrease of the acetoaldehyde concentration was enhanced and the decrease time was prolonged.

[Test Example 2] Effect of concentrated solution of fermented product of citrus molasses on alcohol metabolizing enzyme activity

The mechanism of the function of the preventive effect of hangover obtained in the above-mentioned animal experiments was determined by the in vitro enzyme reaction system (Biochemical Experiment Course, Protein V, edited by The Japanese Biochemical Society, p. 269). -285) was constructed and examined.

The activity of alcohol dehydrogenase and aldehyde dehydrogenase was measured by utilizing the conversion of coenzyme, 3-NAD, into NADH when these enzymes react. ] 3— NAD and NADH show a difference in the maximum absorption wavelength in the ultraviolet, and 0—NAD shows NADH absorption near 34 Onm. In other words, measuring the ultraviolet absorption at 340 mn can be used as an indicator of the redox activity of alcohol dehydrogenase and aldehyde dehydrogenase.

• Alcohol dehydrogenase reaction solution

Sodium sodium pyrophosphate (pH 10.0 adjusted with phosphoric acid) 32mM

Substrate: 33 mM ethanol

β-1 NAD 2.4mM

Enzyme solution: Alcohol dehydrogenase (SIGMA, EC 1.1.1.1, derived from zebra liver, 5munits / mL)

purified water

• Aldehyde dehydrogenase reaction solution

Sodium phosphate mouth (pH adjusted to 8.0 with phosphoric acid) 32 mM

Substrate: Acetaldehyde 4 mM

β-NAD mM

Pyrazole 0. ImM

EDTA lmM Enzyme solution: Aldehyde dehydrogenase (SIGMA, EC 1. 2.1.5, derived from baker's yeast, 0.5 Units / mL)

purified water

The enzyme reaction solution was prepared so that the total amount was 0.2 mL. The substrate was added last, and the absorbance at 34 O nm was measured immediately after the addition of the substrate. Thereafter, the reaction was carried out at 37 ° C for 10 minutes. The absorbance at 34 O nm after the reaction was measured, the increase in the absorbance was calculated, and the increase in enzyme activity was examined. Fig. 3 shows the activity of alcohol dehydrogenase, and Fig. 4 shows the activity of aldehyde dehydrogenase. Even when the fermentation concentrate was added at various concentrations to the alcohol dehydrogenase reaction system, no change was observed in the enzyme activity compared to the case without the addition (Fig. 3). On the other hand, when the fermentation concentrate was added to the aldehyde dehydrogenase reaction system at various concentrations, the aldehyde dehydrogenase activity increased in a concentration-dependent manner of the fermentation concentrate. From this, it was clarified that the fermented concentrate had no effect on alcohol dehydrogenase activity and had an effect of increasing the activity of aldehyde dehydrogenase. From these experimental results, it is clear that the fermented concentrate of citrus molasses promotes the degradation of acetoaldehyde by increasing the activity of aldehyde dehydrogenase, thus attenuating the blood acetoaldehyde concentration. It became. Industrial applicability

When the fermented concentrate of citrus molasses of the present invention is orally ingested, the aldehyde dehydrogenase activity is enhanced, and when used in combination with a Cordyceps sinensis extract, the enzyme activity is further enhanced and the duration is extended. Oral intake before drinking can reduce or reduce unpleasant symptoms such as hangovers and sickness. Furthermore, since it does not affect alcohol dehydrogenase activity, it is expected that it will not hinder drunkenness.

The alcohol metabolism-promoting composition of the present invention enhances alcohol metabolism by continuously ingesting the composition, thereby predicting alcohol dependence and organ damage such as liver. It is thought to be useful for prevention

Claims

The scope of the claims

1. An alcohol metabolism promoter composition containing a fermentation product obtained by subjecting citrus molasses to alcohol fermentation using yeast of the genus Saccharomyces.

2. The alcohol metabolism promoter composition according to claim 1, wherein the alcohol fermentation is performed until the change in Brix sugar content becomes 0.1% or less.

3. The alcohol metabolism promoter composition according to claim 1, wherein the yeast is Saccharomyces cerevisiae.

4. The alcohol metabolism promoter composition according to any one of claims 1 to 3, wherein the citrus molasses is derived from Unshu mandarin orange.

5. A claim further comprising a cordyceps extract; 5. The alcohol metabolism promoter composition according to any one of items 4 to 4.

6. The alcohol metabolism promoter composition according to any one of claims 1 to 5, wherein the alcohol metabolism is due to enhancement of the activity of aldehyde dehydrogenase.

7. A sickness or hangover prevention / improvement composition containing a fermentation product obtained by subjecting citrus molasses to alcohol fermentation using Saccharomyces yeast.

8. The composition for preventing or improving sickness or hangover according to claim 7, wherein the fermentation is performed by alcohol fermentation until the change in Brix sugar content becomes 0.1% or less.

9. The composition for preventing or improving sickness or hangover according to claim 7 or 8, wherein the yeast is Saccharomyces cerevisiae.

10. The composition for preventing or improving a sickness or hangover according to any one of claims 7 to 9, wherein the citrus molasses is derived from Unshu mandarin orange.

11. The composition for preventing or improving sickness or hangover according to any one of claims 7 to 10, further comprising a cordyceps extract.

12. Promoting alcohol metabolism containing the composition according to any one of claims 1 to 6.

13. The food or beverage for promoting alcohol metabolism according to claim 12, wherein the food or drink is a drink.

P

PPo

1 4. A food or drink for preventing or improving sickness or hangover, comprising the composition according to any one of claims 1 to 6.

15. The food or drink for preventing or improving sickness or hangover according to claim 14, wherein the food or drink is a drink.

16. Use of a fermentation product obtained by subjecting citrus molasses to alcohol fermentation using Saccharomyces yeast to produce an alcohol metabolism promoter composition.

17. Use of a fermentation product obtained by subjecting citrus molasses to alcohol fermentation using Saccharomyces yeast and a cordyceps summer extract to produce an alcohol metabolism promoter composition.

18. Use of a fermentation product obtained by subjecting citrus molasses to alcohol fermentation using yeast of the genus Saccharomyces for the production of a composition for preventing and improving sickness or hangover.

1 9. Use of a fermented product obtained by alcoholic fermentation of citrus molasses using yeast of the genus Saccharomyces and an extract of Cordyceps sinensis for the manufacture of a composition for preventing and improving sickness or hangover.

20. Use of a fermentation product obtained by alcoholic fermentation of citrus molasses with yeast of the genus Saccharomyces for the production of foods and beverages for promoting alcohol metabolism.

21. Use of a fermented product obtained by subjecting citrus molasses to alcohol fermentation with yeast of the genus Saccharomyces and a cordyceps extract for the production of foods and drinks for promoting alcohol metabolism.

22. Use of a fermented product obtained by alcoholic fermentation of citrus molasses with yeast of the genus Saccharomyces for the production of foods and drinks for preventing and improving sickness or hangover.

23. Use of a fermented product obtained by alcoholic fermentation of citrus molasses using yeast of the genus Saccharomyces and a cordyceps extract for the manufacture of foods and drinks for preventing and improving sickness or hangover.

2 4. Citrus molasses obtained by alcoholic fermentation using Saccharomyces yeast Administering an effective amount of a fermentation product.

25. A method for promoting alcohol metabolism, which comprises administering an effective amount of a fermented product obtained by alcohol-fermenting citrus molasses using yeast of the genus Saccharomyces and a cordyceps extract.

26. A method for preventing and improving sickness or hangover, which comprises administering an effective amount of a fermentation product obtained by alcoholic fermentation of citrus molasses using yeast of the genus Saccharomyces.

27. A method for preventing and improving sickness or hangover, which comprises administering an effective amount of a fermentation product obtained by alcoholic fermentation of citrus molasses using yeast of the genus Saccharomyces and a cordyceps extract.