Quantitative evaluation method for mouth dryness degree of wine product after drinking

Abstract

The invention discloses a quantitative evaluation method for the dry mouth degree of a wine product after drinking, which comprises the following steps: step 1, tested mice are divided into a control group and a test group, the mice in the control group do not ingest alcohol, the test group performs single gavage on wine products with different dry mouth degrees, and the total amount of alcohol in the single gavage on the wine products of the mice in the test group is the same; and step 2, at different time points, detecting the change conditions of the mouth dryness biochemical index contents of the mice in the control group and the test group, scoring the mouth dryness degree, and evaluating the mouth dryness degree of the corresponding wine body drunk by the mice according to the score. The method has the advantages of being easy and convenient to operate, high in sensitivity, high in practicability and the like, subjective evaluation can be conducted on the dry mouth effect of the wine sample instead of a crowd test, damage to the human body is reduced, the evaluation result is more objective, an evaluation system for the comfort degree of the wine after drinking is widened, and a new evaluation method is provided for further researching and improving the comfort degree of the wine product after drinking.

Description

Technical Field

[0001] The invention relates to the field of detection technology, and in particular to a quantitative evaluation method for the degree of dry mouth after drinking alcoholic products. Background Art

[0002] Symptoms of discomfort after drinking refer to a series of physiological and psychological discomfort reactions that occur after drinking. The duration of these symptoms is related to the body's absorption and metabolism rate of alcohol products. Some symptoms are still felt 24 hours after drinking. The incidence and severity of dry mouth-related symptoms after drinking in the scale for evaluating drinking behavior and drunkenness, "Comfort Scale after Drinking", reached 89%. Dry mouth after drinking is different from true dry mouth in clinical practice. It refers to symptomatic dry mouth that occurs during the entire process of ethanol absorption and metabolism in the body after a single drink (usually within 0-24 hours). The research progress of clinical and non-clinical dry mouth evaluation methods was sorted out, and it was found that dry mouth (Xerostomia) is clinically manifested as subjective dryness of the oral mucosa, with oral subjective symptoms characterized by dry mouth and thirst as typical characteristics. According to its pathogenesis, it can be divided into true dry mouth (primary) caused by salivary gland dysfunction with reduced saliva volume and pseudo-xerostomia (symptomatic dry mouth) with normal secretory function of the salivary glands but accompanied by reduced saliva flow or changes in saliva composition. At present, subjective symptom evaluation scales, saliva secretion volume and saliva flow rate change monitoring are mainly used to examine the symptoms and severity of dry mouth in patients with dry mouth. Animal dry mouth evaluation experiments are mostly to establish true dry mouth animal models (dry mouth syndrome mice and rats), and comprehensively examine the body's dry mouth degree through water intake and drainage, saliva secretion, abnormal changes in saliva-related components, and abnormal expression of salivary gland aquaporin (AQP5). The dry mouth degree evaluation method used in clinical irritation pathological conditions cannot be copied and applied to the evaluation of pseudo dry mouth degree after drinking in healthy people.

[0003] Chinese patent application CN201710291747.0 discloses a method for detecting the degree of dry mouth in mice and its application, which determines the degree of dry mouth of different wines by detecting the change in serum osmotic pressure in the animal after drinking. This detection method can only detect the change in the degree of dry mouth after drinking one type of wine or perform comparative analysis on wines with obvious differences in dry mouth.

[0004] Therefore, there is an urgent need to develop a quantitative evaluation method for quickly and effectively evaluating the dry mouth discomfort symptoms after drinking alcoholic products such as health wine and white wine. Summary of the invention

[0005] The object of the present invention is to provide a quantitative evaluation method for the degree of dry mouth after drinking alcoholic products, which respectively measures the changes in the content of biochemical indexes related to dry mouth at different time points after mice are intragastrically administered with wine samples of different degrees of dry mouth with the same alcohol intake, and establishes an evaluation method for simultaneously detecting the degree of dry mouth from drunkenness to sobriety after drinking, so as to open up a new idea and method for evaluating the degree of dry mouth in the evaluation of the drinking comfort of various alcoholic products.

[0006] A method for evaluating the degree of dry mouth after drinking alcoholic products, comprising the following steps:

[0007] Step 1: Divide the test mice into a control group and an experimental group. The mice in the control group do not ingest alcohol, and the experimental group is intragastrically administered with alcoholic products of different degrees of dry mouth once, and the total amount of alcohol intragastrically administered to the mice in the experimental group is the same;

[0008] Step 2: At different time points, detect the changes in the content of biochemical indexes related to dry mouth in the mice of the control group and the experimental group, and conduct a dry mouth degree score. Evaluate the dry mouth degree of the corresponding wine body drunk by the mice according to the score.

[0009] Preferably, the single intragastric volume is 0.10 - 0.20 ml / 10 g·bw.

[0010] Preferably, the different time points in Step 2 are different time points within 0.5 - 8 h after single intragastric administration.

[0011] Preferably, in Step 2, the dry mouth degree scoring method includes: recording the change in the content of the antidiuretic hormone, a biochemical index related to dry mouth, at time point T0 of the control group as C0, respectively counting the changes in the content of the biochemical indexes at three different time points T1, T2, and T3 corresponding to the experimental group, and recording them as C1, C2, and C3 in sequence. Evaluate the dry mouth degree of the wine body according to the percentage value of the experimental group relative to the control group. Taking the dry mouth degree value of the non-drinking group as 100% as the benchmark, the dry mouth degree value = (C1 / C0 + C2 / C0 + C3 / C0) / 3 * 100%.

[0012] Preferably, the method for evaluating the specific degree of dry mouth includes: the grading of the increase and decrease amplitude of the dry mouth degree value of the alcoholic product is as follows: the wine body with a decrease amplitude ≥ 20% (dry mouth degree value ≤ 80%) is used as the wine body with a reduced dry mouth degree after drinking; the wine body with an increase amplitude ≥ 20% (dry mouth degree value ≥ 120%) is used as the wine body with an increased dry mouth degree after drinking; the wine body with an increase and decrease amplitude within 20% (dry mouth degree value of 80% - 110%) is used as the wine body with no obvious difference in dry mouth degree after drinking.

[0013] Preferably, Step 2 further includes detecting the determination of the blood ethanol content in the mice at different time points.

[0014] Preferably, the T1 time point is set as when the mouse blood ethanol content reaches 80-100% of the peak value, the T2 time point is set as when the mouse blood ethanol content reaches 50-70% of the peak value, and the T3 time point is set as when the mouse blood ethanol content reaches 40-60% of the peak value. The changes in the biochemical indicators of dry mouth at the corresponding time points are monitored respectively, and the increase or decrease in the content is compared with that at the T0 time point.

[0015] The present invention also provides the application of the above method for screening products for improving the degree of dry mouth in drinking comfort.

[0016] The present invention draws on the commonly used clinical dry mouth evaluation scale and characteristic indicators, as well as the research technology of dry mouth related index changes in the animal model study of true dry mouth, and finds that regulating the absorption of water and electrolytes by the oral mucosa to improve the wetness of the oral mucosa can prevent and treat dry mouth to a certain extent, such as acidic food, ion content regulation or corresponding channel blockers can stimulate salivary gland secretion to improve dry mouth symptoms. The degree of pseudo-dry mouth symptoms of the body after drinking is quantitatively evaluated from the changes in the hormone regulation system related to the changes in the biochemical indicators of dry mouth corresponding to the whole process of ethanol absorption and metabolism. Studies have shown that under normal physiological conditions, the recovery and maintenance of the osmotic pressure content corresponding to the changes in ethanol content after drinking is controlled by the hypothalamus-neuropituitary-antidiuretic hormone system. Antidiuretic hormone (ADH) is called arginine vasopressin (AVP) in the human body. The most important factor stimulating the secretion of antidiuretic hormone is the hyperosmotic state of blood, the reduction of intravascular volume and extracellular fluid volume. Studies have found that when normal alcohol intake occurs, the ethanol concentration in the body gradually increases, that is, the low ethanol concentration in the blood at the beginning of drinking may produce a diuretic effect. Ethanol has a pituitary-dependent diuretic effect, that is, in the early stage of drinking, the secretion of ADH and the sense of thirst are inhibited, resulting in diuresis and increased plasma osmotic pressure. When the osmotic pressure rises to 6.0mmol·L -1 After that, ADH secretion returns to normal, thus limiting further diuresis and dehydration, and balancing the plasma osmotic pressure at a new higher level. Therefore, the increase or decrease of ADH content at a specific time point is the key to judging the severity of dry mouth.

[0017] The current evaluation method for the degree of dry mouth after drinking mainly relies on population testing to conduct a qualitative assessment of the severity of dry mouth. Animal experiments are more about examining the changes in water intake and ethanol content from the period of drunkenness (righting disappears) to the sober period (righting is restored) to comprehensively evaluate the severity of dry mouth after drinking a certain product. During the experiment, it was also found that the amount of water intake could not be accurately measured.

[0018] Compared with the comprehensive score of the subjective dry mouth symptom evaluation scale used in population tests, which can only qualitatively evaluate the severity of dry mouth, specifically, the severity of the subjectively evaluated dry mouth is directly corresponding to the rate of ethanol absorption and metabolism in the body. In addition, studies on animals have shown that the changes in serum osmotic pressure data are also directly consistent with the changes in the content of ethanol absorption and metabolism in the body after drinking. However, this conclusion cannot accurately distinguish wine samples with small differences in sensory experience, that is, it can achieve a certain degree of qualitative evaluation of the dry mouth degree, but it cannot achieve the quantitative evaluation of the severity of dry mouth.

[0019] The present invention breaks through the deficiency of relying on the score of the subjective symptom evaluation scale used in population tests to evaluate the severity of dry mouth. By quantitatively analyzing the increase and decrease of the content of dry mouth biochemical indexes at specific time points, it can quantitatively analyze the severity of dry mouth of different wine samples, and can replace population tests to conduct a comparative analysis of the dry mouth effects of wine samples with small differences in dry mouth degree, expanding the evaluation system of the comfort level after drinking alcohol. The present invention has the advantages of simple operation, high sensitivity, and strong practicability. By monitoring the changes in dry mouth-related biochemical indexes at specific time points after animals drink alcohol, and then analyzing the correlation between the content changes and dry mouth after drinking to reflect the severity of dry mouth, it is used to compare the dry mouth degrees of wine samples with different dry mouth degrees. Detailed implementation manners

[0020] Next, in combination with the implementation manners of the present invention, the technical solutions in the implementation manners of the present invention will be clearly and completely described. Obviously, the described implementation manners are only a part of the implementation manners of the present invention, rather than all of the implementation manners. Based on the implementation manners in the present invention, all other implementation manners obtained by those of ordinary skill in the art without making creative efforts belong to the scope of protection of the present invention.

[0021] Unless otherwise defined, all technical terms and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the technical field to which the embodiments of the present invention belong. If the definitions stated in this part are contrary to or otherwise inconsistent with the definitions stated in the patents, patent applications, published patent applications, and other publications incorporated herein by reference, the definitions listed in this part shall prevail over the definitions incorporated herein by reference.

[0022] Unless otherwise specified, the methods used in the following examples are all conventional methods. The materials, reagents and instruments used are all conventional materials, reagents and instruments in this field and can be obtained by those skilled in the art through commercial channels. When an equivalent, concentration or other value or parameter is expressed as a range, a preferred range or a range defined by a series of upper limit preferred values and lower limit preferred values, it should be understood that all ranges formed by any pairing of any range upper limit or preferred value and any range lower limit or preferred value are specifically disclosed, regardless of whether the range is separately disclosed. For example, when the range "1 to 5" is disclosed, the described range should be interpreted as including the ranges "1 to 4", "1 to 3", "1 to 2", "1 to 2 and 4 to 5", "1 to 3 and 5", etc. When a numerical range is described in this application specification and claims, unless otherwise stated, the range is intended to include its end values and all integers and fractions within the range. In the specification and claims of this application, range limitations can be combined and / or interchanged, and if not otherwise stated, these ranges include all sub-ranges contained therein.

[0023] Example 1

[0024] This example is for the evaluation of the severity of dry mouth after animals drink wine products with different dry mouth degree scores. The grouping, information of the test wine samples, and the changes in the content of dry mouth biochemical indexes and the dry mouth degree values of the tested wine samples in mice at different time points after drinking are as follows:

[0025] (1) Select a variety of product samples, and the evaluation of the dry mouth degree is based on the score of the population test evaluation scale. The dry mouth degree is evaluated using the Dry Mouth Questionnaire (XQ), which is divided into mild, moderate, and severe.

[0026] (2) Select male BALB / c mice with good adaptive feeding, randomly divide them into groups according to body weight, with 10 mice in each group. One control group does not drink alcohol, and three test groups drink different wine products with an alcohol content of 38 degrees. Calculate the same alcohol intake for different wine products according to the equivalent conversion method, perform gavage on the mice and record the gavage time; take serum samples from the mice in each group at different time points after drinking to detect the content of ethanol and antidiuretic hormone.

[0027] (3) According to the experimental grouping, specifically, when the blood ethanol content in mice reaches the peak about 1 h after gavage, and when the blood ethanol content reaches 80 - 100% of the peak, the mice show complete drunkenness (the righting reflex disappears); about 4 h after drinking, the blood ethanol reaches 50% - 70% of the peak, at this time the mice are awake (the righting reflex is restored), the activity level begins to gradually increase, and the thirst sensation increases; 6 - 8 h after drinking, when the blood ethanol content reaches 40 - 60% of the peak, the mice are completely awake and the activity level is stable without difference; 8 - 10 h after drinking, when the blood ethanol content reaches 20 - 30% of the peak, the mice are completely awake and the activity level increases significantly; 10 - 12 h after drinking, when the blood ethanol content reaches 0 - 10% of the peak, the mice's activities are normal. Monitor the changes in the content of dry mouth biochemical indexes at the corresponding time points T1, T2, T3, T4, and T5 respectively, and compare the increase and decrease in content with the T0 time point to clarify that the activities of the mice are completely restored to normal at T4 and T5 after drinking. Taking the dry mouth degree value of the non-drinking group as 100% as the benchmark, the dry mouth degree value = (C1 / C0 + C2 / C0 + C3 / C0) / 3 * 100%. The classification of the increase and decrease amplitude of the dry mouth degree value of liquor products is as follows: the liquor body with a decrease amplitude ≥ 20% (≤ 80%) is the liquor body with a reduced dry mouth degree after drinking; the liquor body with an increase amplitude ≥ 20% (≥ 120%) is the liquor body with an increased dry mouth degree after drinking; the liquor body with an increase and decrease amplitude within 20% (80% - 110%) is the liquor body with no obvious difference in dry mouth degree after drinking.

[0028]

[0029] As can be seen from the data in Table 1, there is a certain correlation but also differences between the subjective scoring of dry mouth intensity in the population test and the speed of ethanol absorption and metabolism in the body (it is impossible to accurately distinguish the dry mouth degree of wine bodies with small differences in sensory perception), and the changes in serum osmotic pressure data at different time points show a high degree of consistency with the change values of ethanol absorption and metabolism content in the body after drinking. That is, only qualitative evaluation of the severity of dry mouth in the body after drinking can be achieved, but it is impossible to accurately quantify and distinguish the dry mouth degree of wine bodies with small differences in sensory perception. In the animal experiment, the increase and decrease of the antidiuretic hormone content in mice at time points T1, T2, and T3 after drinking can accurately evaluate the severity of dry mouth of the wine body. Compared with the control group (not drinking), the change values of serum ethanol content and serum osmotic pressure value in the body after drinking show a high degree of consistency. There is no obvious change in the dry mouth degree after drinking wine product 1, and the overall increase and decrease range of the dry mouth degree value changes within the range of ±20%. It shows that the antidiuretic hormone level increases during the peak period of ethanol absorption and metabolism (T1, T2), but then the metabolism accelerates and returns to the normal range; the dry mouth degree after drinking wine product 2 is significantly reduced, showing that the antidiuretic hormone levels at different time points (T0, T1, T2) after drinking are significantly reduced, and the reduction range of the dry mouth degree value is more than 20%; the dry mouth degree after drinking wine product 3 is significantly increased, showing that the antidiuretic hormone levels at different time points (T1, T2, T3) after drinking are significantly increased, and the increase range of the dry mouth degree value is more than 20%.

[0030] Example 2

[0031] This example is the evaluation of the severity of dry mouth in animals after drinking different original wine products with different dry mouth degree scores. The grouping, information of the test wine samples, and the changes in the content of dry mouth biochemical indexes and the dry mouth degree values of the tested wine samples in mice at different time points after drinking are as follows:

[0032] (1) Select a variety of liquor product samples, and the evaluation of the dry mouth degree is based on the scoring of the population test evaluation scale.

[0033] (2) Select male BALB / c mice with good adaptive feeding, randomly divide them into groups according to body weight, with 10 mice in each group. One control group does not drink alcohol, and 6 experimental groups are different batches of original wine. Calculate the same alcohol intake of different liquor products according to the equivalent conversion method, perform gavage on the mice and record the gavage time; take serum samples from each group of mice at different time points after drinking to detect the content of ethanol and antidiuretic hormone.

[0034] (3) According to the experimental grouping, specifically, when the blood ethanol content in mice reaches the peak about 1 h after gavage, and when the blood ethanol content reaches 80 - 100% of the peak, the mice are completely drunk (the righting reflex disappears) at this time; about 4 h after drinking, the blood ethanol reaches 50% - 70% of the peak, and the mice are awake (the righting reflex is restored) at this time, the activity level begins to gradually increase, and the thirst sensation increases; 6 - 8 h after drinking, when the blood ethanol content reaches 40 - 60% of the peak, the mice are completely awake and the activity level is stable without difference. Monitor the changes in the content of dry mouth biochemical indexes at the corresponding time points T1, T2, and T3 respectively, and compare the increase and decrease in content with the T0 time point. Taking the dry mouth degree value of the non - drinking group as 100% as the benchmark, the dry mouth degree value = (C1 / C0 + C2 / C0 + C3 / C0) / 3 * 100%. The classification of the increase and decrease amplitude of the dry mouth degree value of liquor products is as follows: the liquor body with a decrease amplitude ≥ 20% (≤ 80%) is the liquor body with a reduced dry mouth degree after drinking; the liquor body with an increase amplitude ≥ 20% (≥ 120%) is the liquor body with an increased dry mouth degree after drinking; the liquor body with the increase and decrease amplitude within 20% (80% - 110%) is the liquor body with no obvious difference in dry mouth degree after drinking.

[0035] It can be seen from the data in Table 2 that there is a certain correlation between the subjective scoring of the dry mouth degree intensity in the population test and the speed of ethanol absorption and metabolism in the body, and the change of serum osmotic pressure data is highly consistent with the change of ethanol absorption and metabolism in the body after drinking. Both only make a qualitative evaluation of the presence or absence of dry mouth degree to a certain extent, but they cannot accurately distinguish the deficiency of the dry mouth degree of liquor bodies with small differences in sensory experience, that is, only qualitative evaluation can be achieved; while in the animal experiment, investigating the increase and decrease of the antidiuretic hormone content in mice at the time points T1, T2, and T3 after drinking can more accurately evaluate the severity of the dry mouth degree of the liquor body after drinking. Compared with the control group (non - drinking), the dry mouth degree after drinking of raw wines 1 and 2 is significantly increased, manifested as the significant increase in the content of antidiuretic hormone levels at different time points (T1, T2, T3) after drinking, and the increase amplitude of the dry mouth degree value is more than 20%; the dry mouth degree after drinking of raw wine 3 is significantly increased, manifested as the significant increase in the content of antidiuretic hormone levels at different time points (T1, T2) after drinking, and the increase amplitude of the dry mouth degree value is more than 20%; the dry mouth degree after drinking of raw wine 4 has no obvious change, manifested as the significant decrease in the content of antidiuretic hormone levels at different time points (T0, T1, T2) after drinking, and the decrease amplitude of the dry mouth degree value is more than 20%; the dry mouth degree after drinking of raw wines 5 and 6 is significantly reduced, manifested as the significant decrease in the content of antidiuretic hormone levels at different time points (T0, T1, T2) after drinking, and the decrease amplitude of the dry mouth degree value is more than 20%.

[0036]

[0037]

[0038] In summary, compared with the comprehensive score of the subjective dry mouth symptom evaluation scale used in population tests, which can only qualitatively evaluate the severity of dry mouth, and the fact that the changes in serum osmotic pressure data are highly consistent with the absorption and metabolism changes of ethanol in the body after drinking, both only make a qualitative evaluation of the presence or absence of dry mouth to a certain extent, but cannot accurately distinguish the dry mouth degree of wine bodies with small differences in sensory experience. That is, it can only make a qualitative evaluation of the dry mouth degree to a certain extent, but cannot achieve a quantitative evaluation of the severity of dry mouth. The evaluation method for the dry mouth degree of liquor products in the embodiments of the present application breaks through the limitations of relying on the increase and decrease range of the subjective symptom evaluation scale score in population tests, and the fact that the changes in serum osmotic pressure data are consistent with the absorption and metabolism changes of ethanol in the body after drinking. Therefore, both only make a qualitative evaluation of the presence or absence of dry mouth to a certain extent, but cannot quickly and accurately distinguish the dry mouth degree of wine bodies with small differences in sensory experience. It can replace population tests to subjectively evaluate the dry mouth effect of wine samples, and quantitatively analyze the strength of the dry mouth degree of different wine samples through the increase and decrease changes in the content of dry mouth biochemical indicators at specific time points, expanding the evaluation system for the post-drinking comfort of liquor. This method has the advantages of simple operation, high sensitivity, and strong practicability.

[0039] The above is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for evaluating the degree of dry mouth after drinking alcoholic products, characterized in that, It includes the following steps: Step 1: Divide the test mice into a control group and an experimental group. The mice in the control group do not ingest alcohol. The mice in the experimental group are respectively intragastrically administered with liquor products of different dry mouth degrees once, and the total amount of alcohol in the liquor products intragastrically administered to the mice in the experimental group is the same. Step 2: At different time points, detect the changes in the content of dry mouth biochemical indexes of the mice in the control group and the experimental group, and conduct dry mouth degree scoring. Evaluate the dry mouth degree of the corresponding liquor body drunk by the mice according to the scoring.

2. The method according to claim 1, characterized in that, The single intragastric administration volume is 0.10 - 0.20 ml / 10 g·bw.

3. The method according to claim 1, wherein In Step 2, the different time points are different time points within 0.5 - 8 h after single intragastric administration.

4. The method according to claim 1, wherein In Step 2, the dry mouth degree scoring method includes: Record the change in the content of the antidiuretic hormone, a dry mouth biochemical index, at time point T0 of the control group as C0. Respectively count the changes in the content of the biochemical indexes at the three different time points T1, T2, and T3 corresponding to the experimental group, and record them as C1, C2, and C3 in sequence. Evaluate the dry mouth degree of the liquor body according to the percentage value of the experimental group relative to the control group. Take the dry mouth degree value of the non-drinking group as 100% as the benchmark. The dry mouth degree value = (C1 / C0 + C2 / C0 + C3 / C0) / 3 * 100%.

5. The method according to claim 4, wherein The method for evaluating the specific dry mouth degree includes: The grading of the increase and decrease range of the dry mouth degree value of the liquor product is as follows: The liquor body with a decrease range ≥ 20% is used as the liquor body with a reduced dry mouth degree after drinking; The liquor body with an increase range ≥ 20% is used as the liquor body with an increased dry mouth degree after drinking; The liquor body with an increase and decrease range within 20% is used as the liquor body with no obvious difference in dry mouth degree after drinking.

6. The method according to claim 4, wherein Step 2 also includes detecting the determination of the blood ethanol content of the mice at different time points.

7. The method according to claim 6, wherein The T1 time point is set when the blood ethanol content of the mice reaches 80 - 100% of the peak value, the T2 time point is set when the blood ethanol content of the mice reaches 50 - 70% of the peak value, and the T3 time point is set when the blood ethanol content of the mice reaches 40 - 60% of the peak value. Detect the changes in the content of the dry mouth biochemical indexes at the corresponding time points respectively, and compare the increase and decrease in content with that at the T0 time point.

8. Use of the method according to any one of claims 1-7, characterized in that, It is used to screen products for improving the dry mouth degree in the comfort of drinking.

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