Effects Of Composition Of Fusel Alcohols, Acids And Esters And Amino Acids On Intoxicating Degree Of Liquor

In recent years,liquor production and consumption in China have been increasing.The health problem caused by drinking has attracted more and more attention.The concept of intoxicating degree(ID)and its related research conform to the trend of consumers to pursue the healthy consumption,and accord with the requirements of liquor makers to develop high quality liquor.It is of great significance for the improvement of Chinese liquor quality and the development of the industry.At present,there are few related reports on the influencing factors and mechanism of ID as well as measures to reduce ID.A large number of studies have focused on the development and efficacy of the products for alleviating or reverse the toxic effects of alcohol.More importantly,the key issues of regulating and improving the health quality of liquor have not been involved.In this study,a comprehensive evaluation model of ID in mice was used as a research method.Combined with the analysis of alcohol metabolism and acute alcoholic hepatic injury in mice,the effects and mechanism of key components in liquor and active substancees such as amino acids on ID were investigated.It is aimed to provide a theoretical basis for the production and application of low-ID liquor.The role of principal minor components,including fusel alcohols,organic acids and esters,in the intoxicating effect of the liquor products to humans was investigated through an animal behavior test.Formulated liquors(FLs)were prepared by blending 1-propanol,isobutanol and isoamyl alcohol with ethanol,organic acids and corresponding ethyl esters to simulate the formula of commercial liquors.The intoxicating degree(ID)of the prepared FLs was evaluated.Results revealed the importance of the suitable ratio of alcohols: acids: esters(RAAE)on the IDs,and a proper RAAE could effectively adjust the IDs.In addition,the fusel alcohols had a biphasic effect on the IDs of the FLs,depending on the comprehensive coordination of the characteristic minor components.Under an optimal ratio level,the fusel alcohols exhibited negligible effects on the IDs of the FLs.Moreover,the ratio of isoamyl alcohol to isobutanol(IA/IB)showed a strong positive correlation to the IDs of the FLs.In order to further investigate the effects of principal compounds in liquor on ID,alcohol metabolism and acute alcoholic hepatic injury in mice,the FLs were prepared by simulating the principal compounds in chixiang aroma-type liquors.A developed mice model was used to evaluate the IDs of FLs with principal compounds omitted.After the intragastric administration with corresponding FLs,the biochemical indicators of mice were analyzed.The results showed that these principal compounds resulted in differences of ID mainly via affecting alcohol metabolism in mice,and had no significant effect on acute alcoholic liver injury.Acetic acid and ethyl acetate could reduce ID of liquor.After the intragastric administration with FLs,in which acetic acid and ethyl acetate were removed,blood alcohol and acetaldehyde content were significantly increased,while the activities of alcohol dehydrogenase(ADH)and acetaldehyde dehydrogenase(ALDH)in liver did not change significantly.Isobutanol and isoamyl alcohol could increase ID.After the intragastric administration with FLs,in which isobutanol and isoamyl alcohol were removed,the concentrations of blood alcohol and acetaldehyde were significantly decreased,while the activities of ADH and ALDH in liver was increased.The activities of aspartate aminotransferase(AST)and alanine aminotransferase(ALT)in serum as well as the levels of malonaldehyde(MDA)and superoxide dismutase(SOD)in liver showed no significant difference after the intragastric administration with FLs.The addition of L-leucine,L-alanine,taurine,and N-acetylcysteine as well as ?-lipoic acid could reduce the ID of FLs in different degrees,especially taurine and N-Acetylcysteine had the most obvious effect on reducing ID.?-Lipoic acid could enhance the regulation of exogenous amino acids on ID.Further analysis of alcohol metabolizing enzymes and acute alcoholic liver injury in mice revealed that L-leucine,taurine,and N-acetylcysteine could effectively increase the activity of ADH and ALDH in the liver.The effect of taurine was most obvious,and the activity of ADH and ALDH was up to 15.80% and 34.42%,respectively.In addition,supplemental ?-lipoic acid can further improve the ALDH activity.Taurine and N-acetylcysteine could exhibit The protective effect of alcoholic liver injury by reducing serum AST and ALT levels.Especially,the effect of taurine was more prominent,and the levels of AST and ALT in serum decreased by 26.33% and 27.01%,respectively.But supplemental ?-lipoic acid could not significantly enhance the protection of liver injury.The taurine and N-acetylcysteine both significantly increase liver's abilities of the antioxidant and lipid peroxidation resistance.As a result,the SOD activity increased by 22.11% and 23.41%,and the MDA content decreased by 53.62% and 49.18%,respectively.?-Lipoic acid enhanced antioxidant and lipid peroxidation effects.Based on the analysis of ID,the effects of amino acids and ?-Lipoic on ID are mainly achieved through the promotion of antioxidation ability and the reduction of oxidative damage induced by alcohol in liver,as well as the activation of ADH and ALDH to accelerate alcohol metabolism and the protection of acute alcoholic liver injury.The results can guide the effective control of the principal components for production process of the low-ID and healthy liquor,and have a good application prospect.