WO2004085603A1

WO2004085603A1 - The use of n-acetyl glucosamine as additive in beer and beer comprising n-acetyl glucosamine

Info

Publication number: WO2004085603A1
Application number: PCT/CN2004/000277
Authority: WO
Inventors: Qiwang Xu; Junkang Liu; Zetao Yuan
Original assignee: Third Military Medical University, Chinese People's Liberation Army, P.R. Of China
Priority date: 2003-03-27
Filing date: 2004-03-29
Publication date: 2004-10-07
Also published as: CN1534088A

Abstract

The present provides the use of N-acetyl glucosamine or alcoholic product acceptable derivatives as additive in beer, low damaging beer that comprises N-acetyl glucosamine or alcoholic product acceptable derivatives and the method manufacturing the beer. N-acetyl glucosamine or alcoholic product acceptable derivatives as additive may can control the damage of injurious substance in the beer such as alcohol and the like to the body, the effective rate can be more than 95%.

Description

Application of N-acetylglucosamine as an additive in beer and beer containing N-acetylglucosamine TECHNICAL FIELD

The present invention relates to the use of N-acetylglucosamine or an acceptable derivative thereof as an additive in beer, beer containing N-acetylglucosamine or an acceptable derivative thereof and a method for preparing beer.

technical background

The effects of drinking on the human body are generally considered to be two-sided. Moderate drinking can relax muscles and promote blood circulation, increase energy, and it has been reported that it can prevent and cure cardiovascular diseases. However, the so-called moderate drinking is indeed difficult to grasp, and individual reactions vary after drinking. Common symptoms of excessive drinking include dizziness, headache, dizziness, nausea and vomiting, appetite disorders, general weakness after drinking, thirst and other appearance symptoms; Alcohol produces cell membrane lipids and membrane proteins with its lipid-soluble and hydrophilic properties by conformation and conformation. _s impact caused damage to body tissues mostly found in liver damage and cardiovascular. Human-balanced people drinking the traditional habits and reduce human injury and a lot of exploration, but mostly focused on the transformation of the preparation process of the wine _s there is to add some of the herbs in the wine in an attempt to improve wine products shield, reducing the Human effects „

The removal of fuselage during wine processing is a common way to improve the quality of wine, but this is only to a certain extent reducing the effects of ingredients other than alcohol on the body. The way to prevent ethanol from damaging the body is to reduce the content of ethanol, which plays a positive role to some extent. However, when ethanol enters the human body, especially when the amount of alcohol consumed exceeds a certain limit, the damage to the body is still very obvious, which is true whether it is in liquor, wine or beer.

The inventors discovered by accident in research work that when N-acetylglucosamine or an acceptable derivative of alcoholic products was added to beer in an appropriate ratio and drunk, the crowd test showed that the symptoms of dizziness were significantly reduced, and the drunken reaction did not occur. Or after drinking more Delayed occurrence, and can effectively smooth the subsequent drunk reactions after drinking beer, such as thirst, poor language expression, and general discomfort such as general weakness.

The inventors established a model of biological wave growth in the study of biological wave theory, and further studied the molecular mechanism of biological wave growth, and proposed the principle of slightly heterogeneous changes in the biological wave of a biological organism. The speed of biological wave changes is fast or slow, depending on the degree of change in the external environment. After the body is stimulated by harmful substances, the internal environment changes rapidly, causing micro-heterogeneity to occur, causing an imbalance between the body and the environment, causing local damage or systemic poisoning symptoms. The occurrence of such damage and poisoning symptoms is analyzed from the perspective of molecular biology. It is because proteins, especially various enzymes, have unstable functions or even loss of functions under changed conditions, especially in the presence of temperature changes and microbial metabolites. .

After drinking alcohol, liver cell metabolism is inhibited, nonspecific inflammation occurs, and local secretions increase cell swelling and even turbidity or necrosis. It is believed that ₅ N-acetylglucosamine, as a biological wave regulatory factor, can stabilize the oscillation of macromolecular substances, keep the physiological oscillations ongoing, slow down and repel the effects of adverse factors in the body, and thus maintain proteins, especially various enzymes. Similar physiological functions and reduce drinking damage.

There are currently no measures and drugs to control alcohol damage. In this case, _the human ₅ of the present invention surprisingly found, N - acetylglucosaminidase Tang article or alcoholic beer acceptable derivatives as novel additives prepared, the alcohol can effectively reduce injury.

Summary of the Invention

It is an object of the present invention to provide the use of N-acetylglucosamine or an acceptable derivative thereof as an additive in beer.

Another object of the present invention is to provide a beer comprising N-acetylglucosamine or an acceptable derivative thereof.

Another object of the present invention is to provide a method for preparing beer, which comprises adding N-acetylglucosamine or an acceptable derivative thereof to a raw beer. Steps to prepare finished beer.

The full name of the N-acetylglucosamine is N-acetylglucosamine, the molecular formula is C ₈ H ₁₅ N0 ₆ , and the structural formula (I) is expressed as follows:

Can be used in the present invention are N - acetyl - D - glucosamine Examples liquor article acceptable derivatives include, but are not limited to: _§ salts formed with inorganic acids such as hydrochloride, phosphate, hydrogen phosphate, and Salts with organic acids, such as citrate, benzoate, ascorbate.

Generally, N-acetylglucosamine or an acceptable derivative thereof can be directly added to the raw wine to prepare a finished wine. Alternatively, N-acetyl-D-glucosamine or an acceptable derivative thereof can be added to the raw beer as an aqueous solution. Alternatively, N-acetyl-D-glucosamine or an acceptable derivative thereof can be packaged with the beer composition and added to the beer before the drinker drinks it.

The content of N-acetylglucosamine or an acceptable derivative thereof in beer can be from 0.00lg / 100ml to 100g / 100ml, and preferably from 0.00lg / 100ml to lg / 100ml. N-acetylglucosamine or an acceptable derivative of alcoholic products is used as an additive in beer, which can control harmful substances such as ethanol in beer to the body, and the effective rate can reach more than 95%.

detailed description

The present invention and its beneficial effects are further described below with reference to the examples, but it should be understood that these examples are only for the purpose of illustrating the present invention and do not limit the scope of the present invention in any respect.

Example 1. Wave-promoting test of a compound of formula (I)

1.Test materials and methods:

1.1 Sample: Pure compound of formula (I).

1.2 Test materials:

Bacterial strains: Proteus mirabilis should meet the following biochemical characteristics: motility (+) urease (+) lactose (-), glucose (+) H ₂ S (-) _¾ phenylalanine deaminase (+) _β culture Base: Modified LB medium (Composition: 1% peptone, 0,5% yeast extract, 1% sodium chloride, 0.1% glucose 0J02% TTC, PH7.2-7.4) _a

1.3 Test method:

Control sample: ^ Spot a Proteus mirabilis _s 37 culture in the IL® plate 9 small test sample: Add a compound of formula (I) to a final concentration of 0.5% in the LB plate, spot a Proteus mirabilis in the same way, 37 culture 9 hour.

2. Test results and evaluation:

In the control sample, concentric rings that continuously expand outward are displayed at intervals of 3 hours. In the test sample, not only are concentric rings that appear every 3 hours, but compared with the control, many small rings are displayed on each ring. Fluctuation ring.

In this test, a biological wave wave test model was used to study the wave-promoting effect of the compound of formula (I). As a result, it can be seen that the compound of formula (I) can not only make bacterial cells show normal biological wave characteristics, but also make this wave show more Subtle fluctuations, table The compound of the formula (I) has a promoting effect on biological fluctuations. This wave-promoting effect helps explain the effect of N-acetylglucosamine or an acceptable derivative thereof in controlling damage after drinking.

Example 2. Toxicological test of compound of formula (I)

Conducting a toxicological test of a compound of formula (I), including:

1. Acute toxicology test: including oral, intravenous and maximum dose test;

2. Ames test;

3. Micronucleus test of mouse bone marrow cells;

4. Rat sperm abnormality test;

5. Test for chromosomal aberrations in mice;

6. Chronic lethal test;

7 _¾ subchronic toxicity (9-day feeding) test;

8, traditional teratogenic test;

The test results show that: when the acute toxicity test dose of the compound of formula (Ϊ) exceeds / kg, no acute poisoning reaction has yet occurred; in the long-term toxicity test, the highest dose has reached lg / kg, and no toxicity reaction has occurred after ₅ weeks of observation; In the fertility test, ₅ mice were fed with a conventional dose of 7 mg / kg, and after three passages, it was proved that the compound of formula (I) had no effect on mouse conception, pregnancy, childbirth, lactation and pup development. These tests prove that the compounds of formula (I) are non-toxic. Example 3. Animal test

A commercially available beer (alcohol content 4%) was administered to a control group of mice, and the beer of the present invention (a beer alcohol content of 4% and an N-acetylglucosamine content of 0.02g / 100ml) was administered to the experimental group of mice. Gavage, the test group and the control group each 30 mice were tested. When administered at a dose of 0.2ml / 20g / times (that is, 0.2ml beer per 20g mouse weight), the rats were fed every 10 minutes. Basically fainted within 3 hours and lost consciousness; when the test group reached this dose, the state was basically normal, and individual mice showed slight standing instability. The results vary widely. Example 4. Crowd drinking test

In 50 human trials, the drinking amount varied from 1 bottle to 4 bottles depending on the individual's usual drinking volume. The test beer consisted of 0.02g / 100ml of N-acetylglucosamine added to the commercial beer, and the general response was good. 37 of them reported no dizziness, and 13 reported that the drunk response was lighter after drinking and the total effective rate was 100%.

In this test, N-acetylglucosamine hydrochloride was used instead of N-acetylglucosamine, and similar results were obtained.

Claims

Rights request

1. Use of N-acetylglucosamine or an acceptable derivative of alcoholic beverage as an additive in beer.

2. The use according to claim 1, wherein N-acetylglucosamine or an acceptable derivative thereof is added to the wine body to prepare a new type of wine.

3. Use according to claim 1, wherein N-acetylglucosamine or an acceptable derivative thereof is added to the beer before drinking the beer.

The use according to any one of claims 1 to 3, wherein the content of N-acetylglucosamine or an acceptable derivative thereof in beer is from 0.0000 g / 100 ml to 100 g / 100 ml

5. The use according to claim 4, wherein the content of the acceptable derivative of N-acetylglucosamine or its alcoholic beverage in beer ranges from OJlg / 1 to I to lg / 1 to I.

6. Beer containing -acetylglucosamine or an acceptable derivative of its alcoholic beverage.

7. The beer of claim 6, wherein the content of N-acetylglucosamine or an acceptable derivative thereof in the beer is J01g / 1 leg I to 10g / 10® leg L §. The beer of claim 7, Wherein the content of N-acetylglucosamine or an acceptable derivative of the alcoholic product in beer is from 0.01 to 100 ml / lOOml / 100ml to lg / 100mlo. 9. A method for preparing beer, comprising adding N-acetylamino to raw beer A step in which glucose or an acceptable derivative thereof is used to prepare a finished beer.