Abstract
Alcoholic beverages are enjoyed together with meals worldwide, but their excessive intake is associated with an increased risk of various diseases. We investigated whether S-allyl-L-cysteine sulfoxide (ACSO), a sulfuric odor precursor of garlic, suppresses elevation in plasma ethanol concentration by accelerating ethanol metabolism and preventing ethanol absorption from the gut in rats. ACSO and garlic extract with a high ACSO content (Garlic-H) suppressed elevation in concentrations of ethanol and acetaldehyde in plasma and promoted the activities of alcohol dehydrogenase and aldehyde dehydrogenase. However, ACSO and Garlic-H did not affect plasma acetate so much. Furthermore, we examined the change in plasma ethanol concentration by injecting ACSO or Garlic-H into the ligated stomach or jejunum together with ethanol solution. ACSO and Garlic-H suppressed the absorption of ethanol from the stomach and jejunum, but suppression in the jejunum was less than in the stomach. In conclusion, ACSO inhibits ethanol absorption and accelerates ethanol metabolism.
Highlights
Alcoholic beverages are commonly consumed by adults together with food worldwide, and are enjoyed because they stimulate our appetite and make meals more delicious
As acetaldehyde is largely responsible for alcohol-related symptoms, its rapid metabolism to acetate by acetaldehyde dehydrogenase (ALDH) is crucial to reducing the risk of health damage
Ushida et al reported that sulforaphan derived from glucosinolate in cruciferous vegetables accelerated acetaldehyde metabolism by increasing ALDH activity, though no effect was observed on ethanol metabolism [4]
Summary
Alcoholic beverages are commonly consumed by adults together with food worldwide, and are enjoyed because they stimulate our appetite and make meals more delicious. As acetaldehyde is largely responsible for alcohol-related symptoms, its rapid metabolism to acetate by acetaldehyde dehydrogenase (ALDH) is crucial to reducing the risk of health damage. Garlic has anticancer, antithrombotic, antiatherosclerotic, antidiabetic and antioxidant functions, as well as immune modulation activity [5,6,7,8] It contains S-allyl-L-cysteine sulfoxide (ACSO), a garlic odor precursor, which is converted into allyl sulfenic acid, pyruvate, and ammonia by C-S lyase when its cells. As ACSO is converted to allyl sulfenic acid, pyruvate, and ammonia by C-S lyase in vitro, pyruvate might be produced in vivo during metabolism to bioactive compounds. We examined whether ACSO suppresses ethanol absorption from the gut by injecting ACSO into the ligated stomach and jejunum together with an ethanol solution and measuring plasma ethanol concentration
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