不同食源复配物解酒护肝功效评价

Evaluation of Alcohol Detoxification and Liver Protection Effects of Different Food-derived Compounds

摘要:

评价7种食源复配物（样品1~样品7）对KM小鼠的解酒护肝效果差异。采用0.14 mL/10 g 56°白酒诱导急性酒精肝损伤模型，测定醉酒行为学变化、酒后血液乙醇含量、乙醇代谢关键酶活性、肝损伤生化指标以及组织病理学形态变化。结果显示，各样品组醉酒率均降低，低至33.33%，醉酒时间最高延长54.03%、醒酒时间最高缩短31.65%；其中样品2组酒后1、4 h血液乙醇含量最低仅30.17、3.79 μmol/L；样品2组乙醇脱氢酶（ADH）活性显著降低31.92%，样品1组乙醛脱氢酶（ALDH）活性显著降低30.40%；样品5组血清谷草转氨酶（AST）、谷丙转氨酶（ALT）水平显著降低23.87%、39.87%；样品1组丙二醛（MDA）含量显著降低29.66%，样品2组总超氧化物歧化酶（T-SOD）含量显著增加52.94%；病理切片结果显示酒精引起的肝细胞结构异常、脂肪空泡化得到改善。综上所述，7种食源复配物具有明显的解酒护肝功效，其机制部分与促进乙醇代谢酶活性、改善肝脏抗氧化能力相关，各食源复配物的差异化效果与总糖和总酚比例相关，其中样品1和样品2效果最佳，该研究结果可为天然植物活性成分在解酒护肝产品中进一步开发利用提供理论依据。

Abstract:

This study aimed to evaluate the alcohol detoxification and liver protection effects of seven food-derived compounds (samples 1 to 7) using an acute alcoholic liver injury model in mice induced using 0.14 mL/10 g of 56° liquor. After treatment, behavioral changes were observed, and the blood alcohol concentration, activity of key alcoholmetabolizing enzymes, biochemical indicators of liver injury, and histopathological morphology of the liver were determined. Treatment with sample compounds reduced the intoxication rate in all groups (lowest percentage: 33.33%), extended the intoxication time by up to 54.03%, and shortened the time to regain the righting reflex by up to 31.65%. The lowest blood alcohol concentration among the groups was observed at 1 h and 4 h in mice treated with sample 2 (30.17 and 3.79 μmol/L, respectively). The alcohol dehydrogenase activity in mice treated with sample 2 and the aldehyde dehydrogenase activity in mice treated with sample 1 were reduced by 31.92% and 30.40%, respectively. The levels of serum aspartate aminotransferase and alanine aminotransferase in mice treated with sample 5 significantly decreased by 23.87% and 39.87%, respectively. The malondialdehyde content in mice treated with sample 1 decreased by 29.66%, and the total superoxide dismutase content in mice treated with sample 2 increased by 52.94%. Histopathological examination revealed that treatment with the sample compounds improved the alcohol-induced abnormal cell structure and fat vacuolation in the liver. In conclusion, the seven food-derived compounds had significant alcohol-detoxifying and liver protection effects, through mechanisms partially related to enhancing the activity of alcohol-metabolizing enzymes and improving liver antioxidant capacity. Moreover, the differential effects of the food-derived compounds are related to the ratio of their total sugar and phenolic content, with samples 1 and 2 showing the best effects. The results of this study provide a theoretical basis for further developing and utilizing natural products for alcohol detoxification and liver protection.