KSBB Journal

The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
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Effect of Fruit-Vegetable Juices Containing Angelica keiskei on Alcohol Metabolizing Enzyme Activities in vitro

신선초를 혼합한 과채주스의 알코올 대사 효소 활성에 미치는 영향

  • 김민주 ((주)휴롬 바이오식품연구소) ;
  • 임상욱 ((주)휴롬 바이오식품연구소) ;
  • 안혜진 (인제대학교 식품생명과학부) ;
  • 전정귀 (인제대학교 식의약생명공학부) ;
  • 강민정 ((주)휴롬 바이오식품연구소)
  • Received : 2016.01.22
  • Accepted : 2016.03.15
  • Published : 2016.03.31
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Abstract

Excessive alcohol consumption can cause hangover symptoms, such as headache, drowsiness, dizziness, gastrointestinal distress, and anxiety. The aim of this study was to investigate alcohol metabolizing enzyme activities and antioxidant activities of fruit-vegetable juices containing Angelica keiskei prepared using a low speed masticating juicer in vitro. The acceleration rate of alcohol dehydrogenase (ADH) by A. keiskei-cherry tomato juice (ACJ) and A. keiskei-green grape juice (AGJ) were $163.8{\pm}4.3%$ and $148.2{\pm}6.9%$, respectively. The acceleration rate of aldehyde dehydrogenase (ALDH) by ACJ and AGJ were $185.6{\pm}9.5%$ and $161.1{\pm}4.8%$, respectively. Total polyphenol of ACJ and AGJ were $111.1{\pm}1.6mg/dL$ and $100.8{\pm}2.9mg/dL$, respectively. DPPH radical scavenging activities of ACJ and AGJ were $62.0{\pm}0.5%$ and $61.3{\pm}0.4%$, respectively. Thus, these results indicate that alcohol degrading enzyme activities can be enhanced by fruitvegetable juices containing A. keiskei.

Keywords

References

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