Human and animal alcohol-induced hangovers are caused by adverse effects of acetaldehyde formed <i> in vivo </i> by the enzymatic oxidation of ethyl alcohol to acetaldehyde. This study aims to determine the effect of the combination of a bioprocessed black rice bran (BRB-F) and glutathione-enriched yeast extract (GEYE) on hangovers as tested in rats and mice. Because analysis by HPLC showed that the content of the biologically active rice bran compound <i> γ </i> -oryzanol as well as of the antioxidant reduced glutathione were unaffected during the preparation of tablets containing 100 mg/kg of the bran formulation, the tablets were then administered orally to rats. The results showed decreased blood concentrations of both alcohol and acetaldehyde compared to the control group. Additional behavior experiments using the Rota-rod and wire tests in mice confirmed that the food formulation relieved hangover behavior caused by alcohol. It seems that the combination of BRB-F and GEYE can effectively control hangovers in rodents caused by alcohol intake. Mechanistic aspects of the hangover and anti-hangover effects of alcohol-derived acetaldehyde are similar to browning-type reactions between the aldehyde group of glucose and proteins, the antibiotic effects of cinnamaldehyde against pathogenic bacteria, the adverse effects of the heat-induced food toxin acrylamide, and the alkali-induced formation of the unnatural amino acid lysinoalanine.
Ghasemzadeh, A., Karbalaii, M.T., Jaafar, H.Z.E. and Rahmat, A. (2018) Phytochemical Constituents, Antioxidant Activity, and Antiproliferative Properties of Black, Red, and Brown Rice Bran. Chemistry Central Journal, 12, Article No.17. https://doi.org/10.1186/s13065-018-0382-9
Friedman, M. (2016) Mushroom Polysaccharides: Chemistry and Antiobesity, Antidiabetes, Anticancer, and Antibiotic Properties in Cells, Rodents and Humans. Foods, 5, 80. https://doi.org/10.3390/foods5040080
Choi, S.P., Kang, M.Y., Koh, H.J., Nam, S.H. and Friedman, M. (2007) Antiallergic Activities of Pigmented Rice Bran Extracts in Cell Assays. Journal of Food Science, 72, S719-S726. https://doi.org/10.1111/j.1750-3841.2007.00562.x
Choi, S.P., Kim, S.P., Kang, M.Y., Nam, S.H. and Friedman, M. (2010) Protective Effects of Black Rice Bran against Chemically-Induced Inflammation of Mouse Skin. Journal of Agricultural and Food Chemistry, 58, 10007-10015. https://doi.org/10.1021/jf102224b
Kim, S.P., Park, S.O., Lee, S.J., Nam, S.H. and Friedman, M. (2014) A Polysaccharide Isolated from the Liquid Culture of Lentinus edodes (Shiitake) Mushroom Mycelia Containing Black Rice Bran Protects Mice against Salmonellosis through Up-Regulation of the Th1 Immune Reaction. Journal of Agricultural and Food Chemistry, 62, 2384-2391. https://doi.org/10.1021/jf405223q
Kim, S.P., Park, S.O., Lee, S.J., Nam, S.H. and Friedman, M. (2013) A Polysaccharide Isolated from the Liquid Culture of Lentinus edodes (Shiitake) Mushroom Mycelia Containing Black Rice Bran Protects Mice against a Salmonella Lipopolysaccharide-Induced Endotoxemia. Journal of Agricultural and Food Chemistry, 61, 10987-10994. https://doi.org/10.1021/jf403173k
Kim, S.P., Lee, S.J., Nam, S.H. and Friedman, M. (2018) The Composition of a Bioprocessed Shiitake (Lentinus edodes) Mushroom Mycelia and Rice Bran Formulation and Its Antimicrobial Effects against Salmonella enterica subsp. enterica Serovar Typhimurium Strain SL1344 in Macrophage Cells and in Mice. BMC Complementary and Alternative Medicine, 18, Article No. 322. https://doi.org/10.1186/s12906-018-2365-8
Choi, S.P., Kim, S.P., Nam, S.H. and Friedman, M. (2013) Antitumor Effects of Dietary Black and Brown Rice Brans in Tumor-Bearing Mice: Relationship to Composition. Molecular Nutrition & Food Research, 57, 390-400. https://doi.org/10.1002/mnfr.201200515
Kim, S.P., Kang, M.Y., Nam, S.H. and Friedman, M. (2012) Dietary Rice Bran Component Γ-Oryzanol Inhibits Tumor Growth in Tumor-Bearing Mice. Molecular Nutrition & Food Research, 56, 935-944. https://doi.org/10.1002/mnfr.201200057
Kim, S.P., Lee, S.J., Nam, S.H. and Friedman, M. (2016) Elm Tree (Ulmus parvifolia) Bark Bioprocessed with Mycelia of Shiitake (Lentinus edodes) Mushrooms in Liquid Culture: Composition and Mechanism of Protection against Allergic Asthma in Mice. Journal of Agricultural and Food Chemistry, 64, 773-784. https://doi.org/10.1021/acs.jafc.5b04972
Kim, S.P., Lee, S.J., Nam, S.H. and Friedman, M. (2017) Turmeric Bioprocessed with Mycelia from the Shiitake Culinary-Medicinal Mushroom Lentinus edodes (Agaricomycetes) Protects Mice against Salmonellosis. International Journal of Medicinal Mushrooms, 19, 363-376. https://doi.org/10.1615/IntJMedMushrooms.v19.i4.70
Sutariya, V., Wehrung, D. and Geldenhuys, W.J. (2012) Development and Validation of a Novel RP-HPLC Method for the Analysis of Reduced Glutathione. Journal of Chromatographic Science, 50, 271-276. https://doi.org/10.1093/chromsci/bmr055
Lee, H.S., Song, J., Kim, T.M., Joo, S.S., Park, D., Jeon, J.H., et al. (2009) Effects of a Preparation of Combined Glutathione-Enriched Yeast and Rice Embryo/Soybean Extracts on Ethanol Hangover. Journal of Medicinal Food, 12, 1359-1367. https://doi.org/10.1089/jmf.2008.1367
Yang, H.J., Kim, M.J., Kang, E.S., Kim, D.S. and Park, S. (2018) Red Mulberry Fruit Aqueous Extract and Silk Proteins Accelerate Acute Ethanol Metabolism and Promote the Anti-Oxidant Enzyme Systems in Rats. Molecular Medicine Reports, 18, 1197-1205. https://doi.org/10.3892/mmr.2018.9017
Karadayian, A.G., Mac Laughlin, M.A. and Cutrera, R.A. (2012) Estrogen Blocks the Protective Action of Melatonin in a Behavioral Model of Ethanol-Induced Hangover in Mice. Physiology & Behavior, 107, 181-186. https://doi.org/10.1016/j.physbeh.2012.07.003
Oh, T., Kwon, M., Yu, J.S., Jang, M., Kim, G.H., Kim, K.H., et al. (2020) Ent-Peniciherqueinone Suppresses Acetaldehyde-Induced Cytotoxicity and Oxidative Stress by Inducing ALDH and Suppressing MAPK Signaling. Pharmaceutics, 12, 1229. https://doi.org/10.3390/pharmaceutics12121229
Hayashida, Y., Hironaka, N. and Katayama, S. (2016) Effects of Solmach on Alcohol Hangover Model in Mice. Nihon Arukoru Yakubutsu Igakkai Zasshi, 51, 109-117.
Zhang, Y.J., Wang, F., Zhou, Y., Li, Y., Zhou, T., Zheng, J., et al. (2016) Effects of 20 Selected Fruits on Ethanol Metabolism: Potential Health Benefits and Harmful Impacts. International Journal of Environmental Research and Public Health, 13, 399. https://doi.org/10.3390/ijerph13040399
Bajpai, V.K., Kim, N.H., Kim, J.E., Kim, K. and Kang, S.C. (2016) Protective Effect of Heat-Treated Cucumber (Cucumis sativus L.) Juice on Alcohol Detoxification in Experimental Rats. Pakistan Journal of Pharmaceutical Sciences, 29, 1005-1009.
Mammen, R.R., Natinga Mulakal, J., Mohanan, R., Maliakel, B. and Illathu Madhavamenon, K. (2018) Clove Bud Polyphenols Alleviate Alterations in Inflammation and Oxidative Stress Markers Associated with Binge Drinking: A Randomized Double-Blinded Placebo-Controlled Crossover Study. Journal of Medicinal Food, 21, 1188-1196. https://doi.org/10.1089/jmf.2017.4177
Wang, F., Li, Y., Zhang, Y.J., Zhou, Y., Li, S. and Li, H.B. (2016) Natural Products for the Prevention and Treatment of Hangover and Alcohol Use Disorder. Molecules, 21, 64. https://doi.org/10.3390/molecules21010064
Jayawardena, R., Thejani, T., Ranasinghe, P., Fernando, D. and Verster, J.C. (2017) Interventions for Treatment and/or Prevention of Alcohol Hangover: Systematic Review. Human Psychopharmacology, 32, e2600. https://doi.org/10.1002/hup.2600
Oppolzer, D., Barroso, M. and Gallardo, E. (2016) Bioanalytical Procedures and Developments in the Determination of Alcohol Biomarkers in Biological Specimens. Bioanalysis, 8, 229-251. https://doi.org/10.4155/bio.15.240
Rogers, C.M., Simmons Iii, R.H., Fluhler Thornburg, G.E., Buehler, N.J. and Bochman, M.L. (2020) Fanconi Anemia-Independent DNA Inter-Strand Crosslink Repair in Eukaryotes. Progress in Biophysics and Molecular Biology, 158, 33-46.
van de Loo, A., van Schrojenstein Lantman, M., Mackus, M., Scholey, A. and Verster, J.C. (2018) Impact of Mental Resilience and Perceived Immune Functioning on the Severity of Alcohol Hangover. BMC Research Notes, 11, 526. https://doi.org/10.1186/s13104-018-3659-0
van de Loo, A., Mackus, M., van Schrojenstein Lantman, M., Kraneveld, A.D., Brookhuis, K.A., Garssen, J., et al. (2018) Susceptibility to Alcohol Hangovers: The Association with Self-Reported Immune Status. International Journal of Environmental Research and Public Health, 15, 1286. https://doi.org/10.3390/ijerph15061286
Lewis, J., Smith, B.A., Oakes, H., Holman, R.W. and Rodnick, K.J. (2019) New Evidence for the Diversity of Mechanisms and Protonated Schiff Bases Formed in the Non-Enzymatic Covalent Protein Modification (NECPM) of HbA by the Hydrate and Aldehydic Forms of Acetaldehyde and Glyceraldehyde. Cogent Biology, 5, Article No. 1584955. https://doi.org/10.1080/23312025.2019.1584955
Eriksson, C.J.P., Metsälä, M., Möykkynen, T., Mäkisalo, H., Kärkkäinen, O., Palmén, M., et al. (2020) L-Cysteine Containing Vitamin Supplement Which Prevents or Alleviates Alcohol-Related Hangover Symptoms: Nausea, Headache, Stress, and Anxiety. Alcohol and Alcoholism, 55, 660-666. https://doi.org/10.1093/alcalc/agaa082
Friedman, M., Molnár-Perl, I. and Knighton, D.R. (1992) Browning Prevention in Fresh and Dehydrated Potatoes by SH-Containing Amino Acids. Food Additives & Contaminants, 9, 499-503. https://doi.org/10.1080/02652039209374103
Molnár-Perl, I. and Friedman, M. (1990) Inhibition of Browning by Sulfur Amino Acids. Part 3. Apples and Potatoes. Journal of Agricultural and Food Chemistry, 38, 1652-1656. https://doi.org/10.1021/jf00098a006
Williams, J.R., Rayburn, J.R., Cline, G.R., Sauterer, R. and Friedman, M. (2014) The Potential Protective Effect of L-Cysteine against the Toxicity of Acrylamide and Furan in Exposed Xenopus laevis Embryos: An Interaction Study. Journal of Agricultural and Food Chemistry, 62, 7927-7938. https://doi.org/10.1021/jf5013743
Friedman, M. (2015) Acrylamide: Inhibition of Formation in Processed Food and Mitigation of Toxicity in Cells, Animals, and Humans. Food & Function, 6, 1752-1772. https://doi.org/10.1039/C5FO00320B
Friedman, M. (1999) Chemistry, Biochemistry, Nutrition, and Microbiology of Lysinoalanine, Lanthionine, and Histidinoalanine in Food and Other Proteins. Journal of Agricultural and Food Chemistry, 47, 1295-1319. https://doi.org/10.1021/jf981000+
Friedman, M. (2017) Chemistry, Antimicrobial Mechanisms, and Antibiotic Activities of Cinnamaldehyde against Pathogenic Bacteria in Animal Feeds and Human Foods. Journal of Agricultural and Food Chemistry, 65, 10406-10423. https://doi.org/10.1021/acs.jafc.7b04344
Friedman, M. (1973) The Chemistry and Biochemistry of the Sulfhydryl Group in Amino Acids, Peptides, and Proteins. Pergamon Press, Oxford, England.
Mocelin, R., Marcon, M., D’Ambros, S., Herrmann, A.P., da Rosa Araujo, A.S. and Piato, A. (2018) Behavioral and Biochemical Effects of N-Acetylcysteine in Zebrafish Acutely Exposed to Ethanol. Neurochemical Research, 43, 458-464. https://doi.org/10.1007/s11064-017-2442-2
Karadayian, A.G., Malanga, G., Czerniczyniec, A., Lombardi, P., Bustamante, J. and Lores-Arnaiz, S. (2017) Free Radical Production and Antioxidant Status in Brain Cortex Non-Synaptic Mitochondria and Synaptosomes at Alcohol Hangover Onset. Free Radical Biology & Medicine, 108, 692-703. https://doi.org/10.1016/j.freeradbiomed.2017.04.344
Beers, M.H. (2006) The Merck Manual of Diagnosis and Therapy. 18th Edition, Merck Research Laboratories, Whitehouse Station, NJ.