JP2018078887A - Food for preventing hangover or hangover and food for suppressing rise in blood alcohol concentration - Google Patents

Abstract

[PROBLEMS] To prevent hangover or hangover.
A food for preventing hangover or hangover containing nuts and a food for suppressing an increase in blood alcohol concentration immediately after ingestion of alcohol containing nuts.
[Selection figure] None

Description

  The present invention relates to a food for preventing hangover or hangover and a food for suppressing an increase in blood alcohol concentration.

  Turmeric (curcumin as a functional component) and liver hydrolyzate (decomposed mammalian liver), which are expected to improve liver function, are widely known as materials for reducing hangover (Patent Document 1).

  In the past, it has been reported in rats and humans that alcohol metabolism was promoted by the combined use of alanine and tomato juice (Non-Patent Documents 1 and 2). In addition, an effect of promoting alcohol metabolism such as caffeine and catechin is known (Patent Documents 2 to 3).

JP2015-091768 Japanese Patent Laid-Open No.8-169831 JP 2012-31080

Journal of nutrition and metabolism 2015 (3): 1-8, Oshima et al. Nutr Metab (Lond) .2016 Apr 5; 13: 25., Oshima et al.

  An object of the present invention is to provide a food that prevents intoxication or hangover by ingesting before drinking, or reduces side effects such as unpleasantness, dullness, and fatigue associated with drinking.

The present invention provides the following food for preventing hangover or hangover and food for suppressing an increase in blood alcohol concentration.
Item 1. Food for preventing sickness or hangover, including nuts.
Item 2. Food for suppressing an increase in blood alcohol concentration immediately after alcohol consumption, including nuts.
Item 3. Item 3. The food according to Item 1 or 2, wherein the nuts are almonds.
Item 4. Item 4. The food according to any one of Items 1 to 3, wherein the nuts are pasty.
Item 5. Item 4. The food according to any one of Items 1 to 3, wherein the nuts are emulsions.

  According to the present invention, the nuts were found to have an effect of preventing hangover and hangover. Nuts are easily available at supermarkets and convenience stores that are usually used by general consumers, and are relatively inexpensive and have been widely recognized as a snack for many years. It is possible to eat continuously before and at the time of ingestion. In the present invention, since the rapid increase in blood and breath alcohol concentration immediately after alcohol consumption was observed, nuts are drunk, uncomfortable, dull, fatigued, decreased appetite, drowsiness, decreased thinking ability, whole body It is considered to be an effective food for mitigating sickness such as decreased movement and faster pulse. On the other hand, since an appropriate blood alcohol concentration can be maintained for a long time, a feeling of exhilaration of sickness can be obtained. From the results of the present invention, it is suggested that by taking as an emulsion, it is possible to obtain a higher effect than in the case of grains, and as a food that can be expected to have a high effect while being easy to eat regularly and continuously, It is considered significant.

Blood alcohol change after administration of 20% (v / v) aqueous ethanol (2 g / kg body weight) Mean ± standard error, n = 10-11, *: Significantly different from DW group (p <0.05 ) (T.TEST) Blood alcohol change after administration of 20% (v / v) aqueous ethanol (2 g / kg body weight) Mean ± standard error, n = 6-8, fill: significantly different from DW group (p <0.05) ) (T.TEST) Change in breath alcohol concentration after alcohol consumption (0.38 g / kg body weight) Mean ± standard error, n = 4, #: p <0.05 (vs control) (T.TEST) (Top) Change in breath alcohol concentration after alcohol consumption (0.4 g / kg body weight) (Bottom) Area under the curve Average value ± standard error, n = 3, *: p <0.05 (vs alcohol + water (control)) (T .TEST). Past reports have shown that there is a correlation between breath alcohol concentration and blood alcohol concentration (J Forensic Sci. 2013 Sep; 58 (5): 1233-7. Variability in the blood / breath alcohol ratio and implications for evidentiary purposes.) (◆) <Test 2-6> results. (■) <Test 2-7> Results Relative value of the breath alcohol concentration at the time of intake of each test meal relative to the breath alcohol concentration at the control test, mean ± standard error, n = 3. The breath alcohol concentration at each measurement time at the time of the control test (intake of water instead of almonds) was 1.0, and the relative value of the breath alcohol concentration at the corresponding time when each test meal was consumed was calculated. (Left) Experience for 2 hours after ingestion (Right) Experience when waking up the next day. In both cases, average value ± standard error, n = 14 Blood aldehyde concentration after alcohol administration, mean ± standard deviation, n = 6

  Examples of nuts include almonds, peanuts, macadamia nuts, walnuts, hazelnuts, pistachios, cashews, pecan nuts, coconuts, pine nuts, sunflower seeds, pumpkin seeds, and sesame seeds. Nuts may be used alone or in combination of two or more. Preferred nuts are almonds, peanuts and walnuts. Nuts can be used in various forms such as dies, slices, powders, pastes and emulsions, preferably powders, pastes or emulsions, more preferably pastes or emulsions, particularly preferably emulsions. The powder may be coarse powder or fine powder, but fine powder is preferred. The paste may be a coarse paste, but a ground paste is preferred. The emulsion can be obtained by suspending the paste in water. It contains 10-50 g of paste and 50-90 g of water per 100 g of emulsion. Nuts may be skinned or skinless. Paste is defined as almond pulverized and then ground, for example, using a three-stage roller mill, cutter mill, ball mill, etc. until it is fluid and then screened with 10-500 mesh. .

  The food of the present invention is effective when taken before drinking, during drinking, or after drinking, but is preferably taken before drinking or during drinking, and taken before drinking or at the same time as drinking. Further preferred. Before drinking, it is preferably within 2 hours before drinking, more preferably within 1 hour, and even more preferably within 30 minutes. The intake of nuts is about 1 to 100 g, preferably about 5 to 50 g, more preferably about 10 to 25 g per day for an adult. When alcohol is consumed after or simultaneously with the intake of nuts, the blood alcohol concentration rises gradually from about 15 minutes to 3 hours from the start of alcohol consumption, and the total amount of ethanol absorbed is also suppressed. For this reason, excessive excitement of the central nervous system is suppressed, and the rise in blood acetaldehyde concentration is moderated, so that the way of sickness becomes mild, and hangover and hangover can be suppressed. On the other hand, since an appropriate blood alcohol concentration can be obtained, there is a feeling of exaltation associated with drinking, and the head is clean.

  Examples of the food of the present invention include general foods, supplements, functional indication foods, health foods, functional foods, nutritional supplements, and the like, and are provided in an appropriate preparation form. Common foods include chocolate, yogurt, ice cream, pudding and the like. Examples of the dosage form include powders, drinks (solutions, emulsions, suspensions), tablets (which may be sugar-coated or film-coated), soft capsules, etc., chewable type, syrup It may be a type. The emulsion is preferably in the form of a drink. The form of the product is not particularly limited, but general foods and pharmaceutical forms that do not come into contact with air are preferred since they may be oxidized and deteriorated when stored for a long period of time in a state exposed to air.

  EXAMPLES Hereinafter, although this invention is demonstrated concretely using an Example and a comparative example, this invention is not limited to these Examples.

In this example, trade names: “almond roast paste with skin” and “peeled almond roast paste” (manufacturer: Sagami Sangyo Co., Ltd., raw materials: almond (US) 100%) were used. (Skin, peeled) The almond roast paste manufacturing process is as follows.
1. Sorting
2. Roasted
3. cooling
4). Crushing
5. Grinding with a three-stage roller mill
6. Sort by 60 mesh

Examples 1-1 to 1-2; animal test
Using 32 ICR mice (♂, 7-8 weeks old), each group was performed with n = 6-11.

  In the following, almond paste, peanut paste (trade name: “Peanut paste for business use”, manufacturing company: Yuki Food Co., Ltd., raw material: peeled roasted peanuts (South Africa, USA, Argentina, etc. 100%), walnut paste ( Product name: “U.S. Walnut Roast Paste”, Manufacturing Company: Sagami Sangyo Co., Ltd., Raw Material: Walnut (US) 100%) Almond paste made by suspending 3.0 g each in distilled water to a total of 10 g It describes as an emulsion, a peanut paste emulsion, and a walnut paste emulsion. For alanine, a 0.2 g / ml solution was used. For almond paste, peanut paste, and walnut paste, 4 g of paste per 1 kg of mouse body weight was administered as an emulsion (4 g / kg).

In Examples 1-1 to 1-2, grouping was performed as follows.
1-1:
1. Skin almond paste emulsion (4 g / kg) administration group (emulsion (with skin))
2. Skin almond paste emulsion (4 g / kg) administration group (emulsion (without skin))
3. Water (DW) administration group (control);
1-2:
1. 1. Almond paste emulsion with skin (4 g / kg) administration group 2. Peeled peanut paste emulsion (4 g / kg) administration group 3. Walnut paste emulsion (4 g / kg) administration group Water (DW) administration group (control group);

In each group, the test food / distilled water and 20)% (v / v) aqueous ethanol solution (2 g / kg as alcohol) were simultaneously orally administered once.
The time of alcohol administration was set to 0 minutes, and then tail vein blood was collected over time for 150 minutes.
The blood sample was subjected to alcohol determination using an F-kit (ethanol) (manufactured by JK International).

<Result>
1-1: The blood alcohol concentration was significantly lower in the group administered with skinned and peeled almond paste than in the control group (FIG. 1).
1-2: The effect of the present invention is also found when an emulsion of a plurality of nut pastes (almond paste (almond), peanut paste (peanut), walnut paste) is administered. No significant difference was observed (FIG. 2).

Example 2: Human test <Methods 2-1 and 2-2>
The test subjects were 4 business staff.
The following test meals were ingested 3 hours after lunch.
■ Alcohol <2-1 and 2-2>
Product: Suntory White wine with a refreshing scent (alcohol concentration: 9.5%)
Food consumption: 0.38 g / kg as alcohol.
■ Test meal <2-1>
Product: None (control)
<2-2>
Product: Kyoritsu Foods Unglazed Almond 1 g / kg

Alcohol and test meals were consumed 10 minutes after the start of the test.
From 20 minutes after the start of the test, the breath alcohol concentration was measured every 10 minutes for 180 minutes (FIG. 3).
(Usage) TANITA ALCOHOL SENSOR HC-211
It was confirmed that alcohol concentration in exhaled breath decreased due to almond intake.

<Methods 2-3, 2-4, and 2-5>
The test subjects were 3 staff members.
The lunch on the day of the exam was standardized at the employee cafeteria with Kake Udon + Salad, which is expected to have little impact on the exam.
The following test meals were ingested 3 and a half hours after lunch.
■ Alcohol <2-3, 2-4 and 2-5>
Product: Sanwa Shuzo Barley Shochu Iichiko (Frequency: 20)
Food consumption: 0.4 g / kg as alcohol. When ingested, diluted 1: 1 with water.
■ Test meal <2-3 (control)>
Product: None. In order to make the intake equal to <2-4>, 83.3 ml of water was ingested.
<2-4>
Product: Sagami Sangyo almond paste with skin Intake: 25 g as almonds. Adjust to a 30% (w / v) emulsion when ingested.
<2-5>
Product: Kyoritsu Foods Unglazed Almond Intake: 25 g. In order to make the intake equal to <2-4>, 58.3 ml of water was ingested.

Each test meal was ingested 10 seconds after the start of the test. Only for <2-5>, when almond 25g ingestion was completed, 0 minutes was taken, and 58.3 ml of water was ingested 10 seconds after the start of the test.
Alcohol was consumed for 5 minutes from the start of the test.
The breath alcohol concentration was measured every 10 minutes for 120 minutes after the start of the test.
(Usage) TANITA ALCOHOL SENSOR HC-211

<Result>
As a result of measuring the breath alcohol concentration over time for 120 minutes, the peak value was significantly lower in the almond paste group than in the control group.
Compared to the control group, the area under the curve (AUC) was significantly lower in the almond paste group (FIG. 4).
Since granular almonds require a large amount of intake compared to paste, paste-like nuts are more preferable, and paste emulsions are more preferable.

<Methods 2-6 and 2-7>
The test subjects were 3 staff members.
The lunch on the day of the exam was standardized at the employee cafeteria with Kake Udon + Salad, which is expected to have little impact on the exam.
The following test meals were ingested 3 and a half hours after lunch.
■ Alcohol <2-6 and 2-7>
Product: Sanwa Shuzo Barley Shochu Iichiko (Frequency: 20)
Food consumption: 0.4 g / kg as alcohol. When ingested, diluted 1: 1 with water.
■ Test meal <2-6>
Product: None. In order to make the intake equal to <2-7>, ingest 50.0 ml of water.
<2-7>
Product: Sagami Sangyo almond paste with skin Intake: 25 g as almonds.
In order to make the intake equal to <2-6>, ingest 25.0 ml of water separately from the paste.

Each test meal was ingested as soon as possible immediately before alcohol consumption.
Alcohol was consumed for 5 minutes from the start of the test.
The breath alcohol concentration was measured every 10 minutes for 120 minutes after the start of the test.
(Usage) TANITA ALCOHOL SENSOR HC-211
After 50 minutes from the start of ingestion, a low value of breath alcohol concentration was confirmed in the almond paste 25 g administration group (FIG. 5).

Example 3: Human test <Methods 3-1, 3-2, 3-3 and 3-4>
The test subjects were 3 staff members.
The lunch on the day of the exam was standardized at the employee cafeteria with Kake Udon + Salad, which is expected to have little impact on the exam.
The following test meals were ingested 3 and a half hours after lunch.
■ Alcohol <3-1, 3-2, 3-3 and 3-4>
Product: Sanwa Shuzo Barley Shochu Iichiko (Frequency: 20)
Food consumption: 0.4 g / kg as alcohol. When ingested, diluted 1: 1 with water.

■ Test meal <3-1>
Product: None (control). In order to make the intake equivalent to <3-2, 3-3 and 3-4>, 83.3 ml of water was ingested.
<3-2>
Product: Kyoritsu Foods Unglazed almonds (granular) 25g. Intake 58.3 ml of water separately from granular almonds.
<3-3>
Product: Sagami Sangyo Almond Paste with Skin 25g. Intake 58.3 ml of water separately from almond paste.
<3-4>
Product: Sagami Sangyo Almond Paste with Skin Added 58.3ml of water to 25g and adjusted to 30% (w / v) emulsion.

Each test meal was ingested as soon as possible immediately before alcohol consumption.
Alcohol was consumed for 5 minutes from the start of the test.
The breath alcohol concentration was measured every 10 minutes for 120 minutes after the start of the test.
(Usage) TANITA ALCOHOL SENSOR HC-211
In the form of each almond (grain, paste itself, emulsion), the effect of the same 25 g almond was compared, and the effect was highest when ingested with the emulsion (FIG. 6).
In the case of the same amount of almonds, the strength of this effect was considered to be expressed in the order of almond grains (grain) << almond paste (paste) << almond paste 30% (w / v) emulsion (emulsion).

Example 4: Human test <Method 4-1 and 4-2>
Subjects were 14 planners.
Each subject took the following test meals home. The test meals were also taken in each of the three alcohol intakes set by each person.
■ Alcohol <4-1 and 4-2>
Product and intake were not specified.
In each test, each person considered that the alcohol intake was equal.
■ Test meal <4-1>
Product: None (control)
<4-2>
Product: Sagami Sangyo Almond Paste with Skin 30 (w / v)% Emulsions Intake: 25 g as almonds.

The subjects were asked 13 questions related to the experience in a questionnaire format. Each subject scored and responded to a 20-minute, 1-hour, 2-hour, and awakening experience the next day after alcohol consumption.
As a bodily sensation index to evaluate the feeling of hangover and hangover, `` drunk feeling '', `` feeling unsatisfactory '', `` dullness '', `` fatigue '', `` decreased appetite '', `` drowsiness '', `` decreased thinking ability '', `` decreased movement of the whole body '' The subjects selected “faster” and “headache” and conducted a questionnaire test on the subjects. The subjects scored 20 minutes, 1 hour, 2 hours after consuming alcohol, and the sensation of waking up the next day, respectively.
Based on the experience of the control (ingestion of alcohol only), the experience at each time was scored relatively. The higher the score, the stronger the sense. The results are shown in FIG.
In all items, compared to the control, a low value was observed when a 30% (w / v) emulsion of almonds was ingested, indicating that the feeling of sickness and hangover were reduced.

Example 5; Mouse test <Method 5-1>
Performed with n = 6 in each group using 18 ICR mice (）, 6 weeks old) fasted overnight.
The grouping was performed as follows.
<5-1>
1. No alcohol (sham group)
2. Alcohol only (control group)
3. Alcohol + almond paste 30% (w / v) emulsion administration group

2. And 3. A group of mice received a single oral dose of 200 μl of 70% (v / v) aqueous ethanol or distilled water.
3. The mice in the group were administered with 200 μl of 30% (w / v) almond paste emulsion simultaneously with the ethanol aqueous solution administration.
Three hours after alcohol administration, blood samples were collected by cardiac blood sampling under anesthesia.
The blood sample was subjected to HPLC, and the blood aldehyde concentration was measured. The results are shown in FIG.
Compared with the group to which only alcohol was administered, the group to which the almond paste emulsion was administered showed a tendency for the blood aldehyde concentration to be low. The decrease in blood aldehyde concentration was thought to be due to the suppression of the rapid increase in blood ethanol concentration.

Claims (5)

Food for preventing sickness or hangover, including nuts. Food for suppressing an increase in blood alcohol concentration immediately after alcohol consumption, including nuts. The food according to claim 1 or 2, wherein the nuts are almonds. The food according to any one of claims 1 to 3, wherein the nuts are pasty. The food according to any one of claims 1 to 3, wherein the nuts are emulsions.