WO2004085604A1

WO2004085604A1 - The use of n-acetyl glucosamine as additive in wine and wine comprising n-acetyl glucosamine

Info

Publication number: WO2004085604A1
Application number: PCT/CN2004/000274
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: CN1534089A

Abstract

The present provides the use of N-acetyl glucosamine or alcoholic product acceptable derivatives as additive in wine, low damage wine that comprises N-acetyl glucosamine or alcoholic product acceptable derivatives and the method manufacturing the wine. N-acetyl glucosamine or alcoholic product acceptable derivatives as additive may can control the damage of injurious substance in the wine 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 wine and wine containing N-acetylglucosamine

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

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, vomiting, poor appetite, general weakness and thirst after drinking; alcohol has its lipid-soluble and hydrophilic properties to the conformational conformation of cell membrane lipids and membrane proteins impact damage caused by _{five pairs} of body tissues mostly found in liver damage and cardiovascular. Human beings have done a lot of exploration in order to balance people's drinking traditions and reduce damage to the human body, but most of them focus on the transformation of the wine preparation process, and some are adding some Chinese medicinal materials ₉ to the wine to try to improve the taste of the wine, reduce Impact on the human body "»

In the process liquor is removed fusel ways to improve the quality of the wine more common, but only reduce the influence of components other than alcohol on the body to some extent _s of the body to prevent injury of the ethanol method is to reduce the ethanol content, in which To some extent, it has played some positive roles. However, after 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 white wine, wine or beer.

Another type of work is to add Chinese herbal medicines with health effects in wine. This kind of alcohol is essentially only using alcohol as a carrier for drugs, not for the purpose of reducing drinking damage.

It has been found that the response of the brain nerves is more pronounced when drinking wine in excess. This It is because impurities such as acetone in wine have a strong affinity for body cells, which inhibits the hangover system or the work of enzymes in the body. The inventor discovered by accident in research work that when

N-acetylglucosamine or acceptable derivatives of alcoholic products are added to wine in an appropriate proportion and drunk. The crowd test shows that the symptoms of dizziness are significantly reduced, the drunken response does not occur or it is postponed after increasing the amount of drinking, and can effectively calm Subsequent drunk reactions after drinking wine, such as thirst, poor language expression, and general discomfort.

The inventors established a model of biological wave growth in the research of biological wave theory, and further studied the molecular mechanism of biological wave growth, and put forward the principle of micro-heterogeneous changes in the biological wave of biological organisms. The speed of biological wave changes is fast or slow, depending on the degree of change in the external environment. After receiving the harmful substances to stimulate the body, the rapidly changing environment has led to a heterologous micro occurs, so that imbalance between the body ₅ and the environment caused by such damage occurs and symptoms of injury or systemic symptoms of local molecular biology The reason for this is that proteins, especially various enzymes, are unstable or even lose function under changed conditions, especially temperature changes and the presence of microbial metabolites.

Liver cell metabolism after drinking ₉ non-specific inhibition of inflammation _s local secretion cloudy swelling increases cell necrosis or swelling even believed _β, Ν- acetyl glucosamine as a regulating factor of biological wave, stable oscillation can be macromolecules, The maintenance of physiological oscillations continues to slow down and repel the influence of adverse factors existing in the body, thereby maintaining the physiological functions of proteins, especially various enzymes, and reducing drinking damage.

There are currently no effective measures and drugs to control drinking damage. Under this circumstance, the inventors have surprisingly found that a novel wine prepared by using N-acetyl-D-glucosamine or an acceptable derivative thereof as an additive can effectively reduce drinking damage.

Summary of the Invention

It is an object of the present invention to provide N-acetylglucosamine or a wine product thereof. Use of acceptable derivatives as additives in wine.

It is another object of the present invention to provide wines containing N-acetylglucosamine or an acceptable derivative thereof.

Still another object of the present invention is to provide a method for preparing wine, comprising the step of adding N-acetylglucosamine or an acceptable derivative thereof to a raw wine to prepare a finished wine.

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

Examples of acceptable derivatives of N-acetyl-D-glucosamine for use in the present invention include, but are not limited to: salts with inorganic acids, such as hydrochloride phosphate hydrogen phosphate, and organic salts with acids such as citraconic acid sample benzoate, ascorbate _β

N-acetyl-D-glucosamine 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 wine in the form of an aqueous solution. Alternatively, N-acetyl-D-glucosamine or an acceptable derivative thereof can be packaged in combination with the wine composition and added to the wine before it is consumed by the drinker.

The wine suitable for the purpose of the present invention may be any wine, such as, for example, raw grape wine, distilled wine such as dry red wine, dry white wine, and the like.

N-acetylglucosamine or acceptable derivatives of alcoholic products in wine The content may be from 0.001 g / 100 ml to 10 g / 100 ml, preferably from 0.01 g / 100 ml to 5 g / 100 ml.

N-acetylglucosamine or an acceptable derivative of alcoholic products is used as an additive in wine, which can control the damage of harmful substances such as ethanol in the wine 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:

Strains: Proteus mirabilis should meet the following biochemical response characteristics: motility (+), urease (+), lactose (-), glucose (+), H ₂ S (-), phenylalanine deaminase (+ ).

Medium: Improved LB medium (Composition: 1% tryptone, 0.5% yeast extract, 1% sodium chloride ©. 1% glucose, 2% TTC, pH 7.2-7. 4 λ 1.3 Test method:

Control: Proteus mirabilis was spotted at the center of the LB plate and cultured for 9 hours at 37;

Test sample: A compound of formula (I) with a final concentration of 0.5% was added to the LB plate, and Proteus mirabilis was spotted in the same way, and cultured for 9 hours at 37 ° C.

2.Test results and evaluation:

In the control sample, concentric rings that continuously expanded outward at intervals of 3 hours were shown. In the test sample, not only formed concentric rings that appeared every 3 hours, but also compared with the control, many small rings were shown on each ring. Fluctuation ring.

This test uses a biological wave test model to study the compounds 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 fluctuation show a more subtle fluctuation mode, indicating that the compound of formula (I) can promote 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 _¾ chronic lethal test;

7. Subchronic toxicity (90-day feeding) test;

8. Traditional teratogenic test;

The test conclusions show that: when the acute toxicity test dose of the compound of formula (I) exceeds 2g / kg, there is still no acute poisoning reaction; in the long-term toxicity test, the highest dose 巳 reaches lg / kg, and after four weeks of observation, no poisoning reaction occurs; In a reproduction test, mice were fed from a conventional dose of 7 mg / kg and three passages proved that the compound of formula (I) had no effect on mouse conception, pregnancy, childbirth, lactation and pup development. These tests verify that the compounds of formula (I) are non-toxic. Example 3. Animal test

A commercially available wine (alcohol content of 12 degrees) was administered to the control group of mice; the wine of the present invention (that is, wine alcohol content: 12 degrees and N-acetylglucosamine content of 0.1% by weight) was used to administer the experimental group of mice Gavage, test group and control group Experiments were performed on 30 mice each. When administered at a dose of 0.2ml / 20g / times (that is, 0.2ml wine per 20g mouse weight), the rats were fed every 10 minutes. As a result, 18 mice in the control group fainted within 1 hour and lost consciousness. Nine rats were unstable and 3 died; when the test group reached this dose, 2 rats were unconscious, 4 rats showed slight standing instability, and the remaining rats were basically normal. The results of the control group and the test group were quite different. Example 4. Crowd drinking test

Fifty cases of humans were tried out. The drinking amount was the personal drinking amount, ranging from 50 to 500 liters. Test wine composition: 0.1% by weight of N-acetylglucosamine was added to the commercially available wine. The test subjects generally responded well, 45 of them reported no dizziness, including 23 of them who reported that the drunken response was lighter after drinking and the total effective rate was over 90%.

Using a commercially available wine + N- acetylglucosamine 0.2% by weight was tested to obtain similar results, which do not reflect dizziness 48 _s 35 includes a rear reflecting alcohol intoxication was mild, the total efficiency of more than 96% _a

A commercially available wine + 0.1% by weight of N-acetylglucosamine hydrochloride was used for the test, and similar results were obtained, of which 46 people reported no dizziness, including 23 people who reported a lighter drunk response after drinking _{5 and the} total effective rate was more than 2%.

Claims

Rights request

1. Use of N-acetylglucosamine or an acceptable derivative of alcoholic product as an additive in wine.

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 wine before drinking the wine.

4. The use according to any one of claims 1 to 3, wherein the content of N-acetylglucosamine or an acceptable derivative thereof in wine is from 0.0000 g / 100 ml to 10 g / 100 ml.

5. The use according to claim 4, wherein the content of acceptable derivatives of N-acetylglucosamine or its alcoholic products in wine is 0i) lg / 100, 1 to 5 g / l artsac L

6. Grape wine containing N-acetylglucosamine or an acceptable derivative thereof.

7. The wine of claim 6, wherein the content of N-acetylglucosamine or an acceptable derivative thereof in the wine is CLO lg / lWk to 10 g / 100 ml.

Wine of claim 7, wherein the content of N- acetylglucosamine or a derivative thereof in a pharmaceutically article alcoholic wine is O.Olg / lOOml to 5g / 100mI _o

9. A method for preparing wine, comprising the step of adding N-acetylglucosamine or an acceptable derivative thereof to a raw wine to prepare a finished wine