Abstract
This study was designed to investigate the role of a traditional buzui recipe in anti-inebriation treatment. Buzui consists of Fructus Schisandrae Chinensis, Fructus Chebulae, Fructus Mume, Fructus Crataegi, Endothelium Corneum Gigeriae Galli, and Excrementum Bombycis. The buzui mixture was delivered by gavage, and ethanol was delivered subsequent to the final treatment. The effects of buzui on the righting reflex, inebriation rates, and the survival curve are depicted. Blood alcohol concentrations, alanine aminotransferase (ALT) levels, aspartate aminotransferase (AST) levels, and alkaline phosphatase (ALP) levels were recorded. The activities of alcohol dehydrogenase (ADH), aldehyde dehydrogenase (ALDH), and superoxide dismutase (SOD), as well as malonaldehyde (MDA) levels, were also measured. Our results demonstrated that a traditional buzui recipe showed significant effects on promoting wakefulness and the prevention of acute alcohol intoxication, accelerating the metabolism of alcohol in the liver and reducing the oxidative damage caused by acute alcoholism.
Highlights
Acute alcohol intoxication (AAI) is the result of a single episode of excessive drinking over the oxidative metabolism of the liver
We investigated the role of this buzui recipe (BZ) in inebriation prevention
Compared with the model group, blood alcohol concentrations were significantly reduced at all times after alcohol administration in both the RU-21 and BZ groups (P < 0.01)
Summary
Acute alcohol intoxication (AAI) is the result of a single episode of excessive drinking over the oxidative metabolism of the liver. The liver is one of the major target organs of ethanol actions [5]. Free radical mechanisms contribute to ethanolinduced liver injury [6]. The production and elimination of oxygen free radicals in the body exist in homeostasis. Hepatocytes have antioxidation enzymes, such as superoxide dismutase (SOD), to mitigate the harm caused by reactive oxygen species and oxidative processes. When this balance is destroyed by alcohol, excessive oxygen free radicals peroxide the biomembrane, causing cell damage and disease [7]
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