杂醇油对动物宿醉模型的影响。,Alcoholism: Clinical & Experimental Research

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杂醇油对动物宿醉模型的影响。
Alcoholism: Clinical & Experimental Research Pub Date : 2003-09-10 , DOI: 10.1097/01.alc.0000078828.49740.48
Hisako Hori ₁ , Wataru Fujii , Yutaka Hatanaka , Yoshihide Suwa

Affiliation

背景技术据报导，燃油具有不良的副作用，例如宿醉。但是，杂物油和宿醉之间的关系尚未得到充分研究。在这项研究中，我们使用动物宿醉模型研究了杂醇油及其在酒精饮料中所含成分的影响。方法乙醇和杂方油同时施用给粘液Suncus，观察催吐反应60分钟。摄入糖精溶液后立即将乙醇和杂醇油同时施用于小鼠；在第二天，测量小鼠的糖精溶液摄入量。结果威士忌的挥发分（燃油）对乙醇引起的太阳催吐反应无明显影响。在测试的各种酒精饮料中，威士忌酒对小鼠的乙醇诱导的条件性口感厌恶具有最大的抑制作用。威士忌的挥发性成分（燃油）抑制了乙醇引起的条件性厌恶。相反，威士忌的非挥发性成分没有作用。杂戊油的成分异戊醇（5 mg / kg）和乙酸异戊酯（10和40 microg / kg）的施用显着抑制了乙醇诱导的条件性口感厌恶。结论威士忌中的杂醇油对乙醇诱导的催吐反应没有影响，但在宿醉症状动物模型中抑制了厌味行为。这些结果表明，与普遍的看法相反，威士忌中的杂醇油减轻了宿醉。威士忌的挥发性成分（燃油）抑制了乙醇引起的条件性厌恶。相反，威士忌的非挥发性成分没有作用。杂戊油的成分异戊醇（5 mg / kg）和乙酸异戊酯（10和40 microg / kg）的施用显着抑制了乙醇诱导的条件性口感厌恶。结论威士忌中的杂醇油对乙醇诱导的催吐反应没有影响，但在宿醉症状动物模型中抑制了厌味行为。这些结果表明，与普遍的看法相反，威士忌中的杂醇油减轻了宿醉。威士忌的挥发性成分（燃油）抑制了乙醇引起的条件性厌恶。相反，威士忌的非挥发性成分没有作用。杂戊油的成分异戊醇（5 mg / kg）和乙酸异戊酯（10和40 microg / kg）的施用显着抑制了乙醇诱导的条件性口感厌恶。结论威士忌中的杂醇油对乙醇诱导的催吐反应没有影响，但在宿醉症状动物模型中抑制了厌味行为。这些结果表明，与普遍的看法相反，威士忌中的杂醇油减轻了宿醉。杂烩油的成分，显着抑制了乙醇引起的条件性口感厌恶。结论威士忌中的杂醇油对乙醇诱导的催吐反应没有影响，但在宿醉症状动物模型中抑制了厌味行为。这些结果表明，与普遍的看法相反，威士忌中的杂醇油减轻了宿醉。杂烩油的成分，显着抑制了乙醇引起的条件性口感厌恶。结论威士忌中的杂醇油对乙醇诱导的催吐反应没有影响，但在宿醉症状动物模型中抑制了厌味行为。这些结果表明，与普遍的看法相反，威士忌中的杂醇油减轻了宿醉。

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Effects of fusel oil on animal hangover models.

BACKGROUND Fusel oil has been reported to have undesirable side effects such as hangover. However, the relationship between fusel oil and hangover has been investigated insufficiently. In this study, we investigated the effects of fusel oil and their ingredients contained in alcoholic beverages by using animal hangover models. METHODS Ethanol and fusel oil were simultaneously administered to Suncus murinus, and emetic responses were observed for 60 min. Ethanol and fusel oil were simultaneously administered to mice immediately after intake of saccharin solution; on the next day, the mouse's saccharin solution intake was measured. RESULTS The volatile fraction (fusel oil) of whisky had no remarkable effect on ethanol-induced emetic responses in suncus. Whisky had the most suppressive effect on ethanol-induced conditioned taste aversion in mice among the various alcoholic beverages tested. The volatile fraction (fusel oil) of whisky suppressed the ethanol-induced conditioned taste aversion. In contrast, the nonvolatile fraction of whisky had no effect. The administration of isoamyl alcohol (5 mg/kg) and isoamyl acetate (10 and 40 microg/kg), ingredients of fusel oil, significantly suppressed the ethanol-induced conditioned taste aversion. CONCLUSIONS The fusel oil in whisky had no effect on the ethanol-induced emetic response, but it suppressed taste-aversion behavior in animal models of hangover symptoms. These results suggest that the fusel oil in whisky alleviates hangover, contrary to the common belief.

更新日期：2019-11-01

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