Application of 35kDa hyaluronic acid fragment HA35 in relieving alcohol killing taste or spicy taste

Abstract

The invention discloses an application of a 35kDa hyaluronic acid fragment HA35 in relieving poison or spicy taste of alcohol, the 35kDa hyaluronic acid fragment HA35 is prepared into a high-concentration alcoholic beverage or a matched oral liquid of the high-concentration alcoholic beverage, and oral cavity and tongue pain caused by poison or spicy taste of alcohol in the oral cavity is relieved in an oral administration mode. According to the invention, the effect of oral administration of the hyaluronic acid fragment HA35 with low molecular weight of 35kDa for relieving the killing taste generated by the alcoholic drink or the frequently-speaking hot mouth due to spirit is studied, that is, aiming at the treatment of pain, the result shows that the hyaluronic acid fragment HA35 with low molecular weight of 35kDa effectively relieves the killing taste generated by the high-concentration alcoholic drink in the oral cavity or the frequently-speaking hot mouth due to spirit; the oral cavity and tongue pain feeling caused by the high-concentration alcoholic drink is avoided, and the high commercial application value is achieved.

Description

Technical Field

[0001] The present invention relates to the application field of hyaluronic acid fragments or the field of wine, and in particular to the application of a 35kDa hyaluronic acid fragment HA35 in alleviating the harsh taste or spicy taste of alcohol. Background Art

[0002] Hyaluronic acid (HA) is a molecular polysaccharide, and naked mole rats contain 6% HA. A study published in Nature found that transgenic mice that overexpressed the naked mole rat hyaluronan synthase 2 gene (nmrHAS2) had significantly increased hyaluronic acid levels in multiple tissues. Large molecular hyaluronic acid can reduce inflammation through multiple pathways, including directly acting on immune cells to produce immunomodulatory effects, neutralizing free radicals and protecting somatic cells from oxidative stress damage, and improving intestinal barrier function during aging. HA has poor tissue permeability, and its permeability in the body depends on enzymatic hydrolysis by hyaluronidase.

[0003] Chinese patent application CN105018547A (A biologically active hyaluronic acid fragment, its production method, application, preparation and articles containing the preparation) discloses a hyaluronic acid fragment with a molecular weight of 10KD-60KD produced by cutting a large molecular weight hyaluronic acid with saccharified recombinant human hyaluronidase PH20 produced by CHO cells, at least one end of which is cut by a recombinant human hyaluronidase that can recognize the normal structure of hyaluronic acid; further research shows (Chinese patent application CN114848667A-A new application and production method of a hyaluronic acid fragment) that using recombinant human hyaluronidase PH20 or extracted bovine hyaluronidase PH20, sufficient or slightly excessive enzymatic hydrolysis of high or medium molecular weight hyaluronic acid raw materials can produce a hyaluronic acid fragment that can pass through a 0.22μm pore size filter membrane and has an average molecular weight of 35±8KDa (i.e., an average molecular weight of about 35KDa), which is called HA35 and has good tissue permeability and some other biological functions.

[0004] Drinking high-concentration alcoholic beverages will irritate the mouth, producing a harsh taste or the so-called spicy taste of strong liquor. The harsh taste or the so-called spicy taste of strong liquor produced by high-concentration alcoholic beverages affects the sales price of high-concentration alcoholic beverages.

[0005] There are no reports on the oral administration of HA35, a 35kDa hyaluronic acid fragment, to relieve oral tongue pain caused by alcohol-induced astringency or spicy taste. It is not certain whether the astringency caused by high-concentration alcoholic beverages or the spicy taste of strong liquor is oral tongue pain or a mixed feeling of oral tongue pain and taste. Summary of the invention

[0006] The technical problem to be solved by the present invention is to provide a new application of a 35kDa hyaluronic acid fragment HA35, or to provide a new solution for alleviating oral and tongue pain caused by alcohol or spicy taste in the mouth.

[0007] In order to solve the above technical problems, the present invention adopts the following technical solutions:

[0008] The present invention discloses an application of a 35kDa hyaluronic acid fragment HA35 in alleviating the harsh or spicy taste of alcohol. The 35kDa hyaluronic acid fragment HA35 is prepared into a high-concentration alcohol beverage or a matching oral liquid for the high-concentration alcohol beverage, and the oral administration is used to alleviate the oral and tongue pain caused by the harsh or spicy taste of alcohol in the oral cavity.

[0009] Furthermore, in the high-concentration alcohol beverage, the concentration of the 35kDa hyaluronic acid fragment is 0.5%-1.0%; in the matching oral liquid of the high-concentration alcohol beverage, the concentration of the 35kDa hyaluronic acid fragment is 0.5%-1.0%.

[0010] Furthermore, the supporting oral liquid for the high-concentration alcoholic beverage is water, birch juice or fruit juice containing a 35kDa hyaluronic acid fragment HA35 at a concentration of 0.5%-1.0%.

[0011] Furthermore, when preparing the high-concentration alcoholic beverage, 0.5%-1.0% of the 35kDa hyaluronic acid fragment HA35 is added to the new wine, so that the new wine with a strong astringent or spicy taste is turned into an old wine with a less astringent or spicy taste, thereby relieving the oral and tongue pain caused by the astringent or spicy taste of alcohol in the mouth.

[0012] Furthermore, the high-concentration alcoholic beverage is a high-concentration wine with an alcohol content of 39-65 degrees.

[0013] Furthermore, the alcoholic beverages are high-concentration alcoholic beverages with concentrations of 39, 42 and 46 degrees.

[0014] Further, it is taken orally 0-20 minutes before drinking high-concentration alcohol.

[0015] The spiciness of high-concentration alcohol will stimulate the oral cavity and produce a harsh taste. Most people think that spiciness is a taste. However, the present invention infers that the harsh taste is not a taste, but a feeling of pain. In most cases, taste and pain are mixed or pain is dominant. The present invention studies the effect of oral administration of a low molecular weight 35kDa hyaluronic acid fragment HA35 on alleviating the harsh taste or spicy taste of high-concentration alcoholic beverages, that is, the treatment of pain. The results show that the low molecular weight 35kDa hyaluronic acid fragment HA35 effectively alleviates the harsh taste or spicy taste of high-concentration alcoholic beverages in the oral cavity, that is, the pain sensation of the oral tongue caused by high-concentration alcoholic beverages, and has a high commercial application value. DETAILED DESCRIPTION

[0016] Example 1

[0017] Objective: To study the immediate effect of oral solution (wine companion or hangover solution) containing 35kDa hyaluronic acid fragment (HA35) at a concentration of 0.5%-1.0% on relieving the harsh taste or spicy taste of strong liquor.

[0018] method:

[0019] Weigh 0.5g and 1.0g of 35kDa hyaluronic acid fragment HA35, dissolve in 100ml of water, birch sap and fruit juice respectively, the content of hyaluronic acid fragment is 0.5% and 1.0%, shake and mix until the powder is completely dissolved, and set aside. Use 1600kDa hyaluronic acid HA1600 as a control.

[0020] The preparation process of HA35 refers to Chinese patent application CN105018547A (a biologically active hyaluronic acid fragment, its production method, application, preparation and articles containing the preparation) and Chinese patent application CN114848667A (a new application and manufacturing method of a hyaluronic acid fragment).

[0021] Six healthy adult males aged 30-60 years were randomly recruited. Each volunteer was required to drink a mouthful (20 ml) of 35kDa hyaluronic acid fragment (HA35) oral solution before drinking, and then drink the liquor. Afterwards, they scored the harshness of the wine and filled in a table of harshness or the spiciness of liquor, with a score system of 1 to 10, with 0 indicating no harshness and 10 indicating the most harshness.

[0022] result:

[0023] The scores of the original liquor by the six volunteers are shown in Tables 1-3. The scores range from 5 to 8. All six volunteers believe that the original liquor is moderately or above. After drinking a mouthful (20 ml) of oral solution containing 0.5% and 1% of the 35kDa hyaluronic acid fragment HA35, the scores of the original liquor were reduced, which was significantly different from the 0% original liquor (P1 < 0.001). However, the difference between 0.5% and 1% of the 35kDa hyaluronic acid fragment HA35 in alleviating the harshness of liquor was not significant (P3 = 0.2), indicating that 0.5% of the 35kDa hyaluronic acid fragment HA35 can alleviate the harshness of liquor. As shown in Tables 2 and 3, birch sap and fruit juice containing 0.5% and 1% of the 35kDa hyaluronic acid fragment HA35 significantly alleviated the harshness of liquor compared with 0% original liquor (P1 < 0.001). However, there was no significant difference between 0.5% and 1% of the 35kDa hyaluronic acid fragment HA35 in birch sap or fruit juice (P3=0.36, P3=0.2). Hyaluronic acid with a molecular weight of 1600kDa has low solubility, and it has been verified that a concentration of 0.1% is the maximum concentration for solubility. The results in Table 1-3 also show that there is no significant difference between the hyaluronic acid oral solution with a molecular weight of 1600kDa and the original spirits (P4>0.05).

[0024] Table 1 35kDa hyaluronic acid fragment HA35 Concentration of HA35 in water to alleviate the taste score

[0025]

[0026] Note: Water containing HA35 concentration of 0.0%, 0.5%, 1.0% and HA1600 concentration of 0.1%, 0-10 killing taste or commonly known as spicy liquor, n = 6. P1: 0% and 0.5% HA35; P2: 0% and 1.0% HA35; P3: 0.5% HA35 and 1.0% HA35; P4: 0% and 0.1% HA1600.

[0027] Table 2 35kDa hyaluronic acid fragment HA35 Concentration of HA35 in birch juice to alleviate the taste of the score

[0028]

[0029] Note: 0-10 sap containing HA35 at 0.0%, 0.5%, 1.0% and HA1600 at 0.1%, n=6. P1: 0% and 0.5% HA35; P2: 0% and 1.0% HA35; P3: 0.5% HA35 and 1.0% HA35; P4: 0% and 0.1% HA1600.

[0030] Table 3 The concentration of HA35 in 35kDa hyaluronic acid fragment HA35 juice can alleviate the taste score

[0031]

[0032]

[0033] Note: Juices containing HA35 concentration of 0.0%, 0.5%, 1.0% and HA1600 concentration of 0.1%, 0-10 killing taste or commonly known as spicy liquor, n = 6. P1: 0% and 0.5% HA35; P2: 0% and 1.0% HA35; P3: 0.5% HA35 and 1.0% HA35; P4: 0% and 0.1% HA1600.

[0034] Discussion and Conclusion:

[0035] This Example 1 is a study on the immediate effect of oral liquid containing 35kDa hyaluronic acid fragment (HA35) at a concentration of 0.5%-1.0% to relieve the harsh taste or spicy taste of strong liquor. As can be seen from the results in Table 1, the 6 volunteers drank the 35kDa hyaluronic acid fragment HA35 oral liquid before drinking, and the harsh taste evaluation of strong liquor showed a decrease. Using the original wine as a blank control, the scores of drinking water, birch juice and fruit juice containing 0.5% and 1% HA35 in advance all decreased (not disappeared). It shows that beverages containing 35kDa hyaluronic acid fragments (HA35) have different degrees of relief on the harsh taste of strong liquor. It also shows that the harsh taste or spicy taste of strong liquor produced by high-concentration alcohol drinks is not 100% of the oral tongue pain sensation, and may also include a certain degree of taste sensation. There is no significant difference in the score for relieving the harsh taste between the concentration of 0.5% and the concentration of 1.0%. This example uses hyaluronic acid with a molecular weight of 1600kDa as a control. Due to its low solubility, 0.1% concentration is the maximum concentration of 1600kDa hyaluronic acid, and hyaluronic acid at this concentration cannot relieve the spicy taste of alcohol in the mouth. Therefore, it is inferred that the hyaluronic acid's relief of the spicy taste of alcohol is related to tissue permeability, and hyaluronic acid cannot penetrate through a tissue gap of 0.22μm. Therefore, considering the relief efficiency and cost, 0.5% HA35 concentration is the best.

[0036] Example 2

[0037] Objective: To study the stability of oral solutions containing 35 kDa hyaluronic acid fragment (HA35) at a concentration of 0.5%-1.0% to alleviate the harsh taste or spicy taste of strong liquor.

[0038] method:

[0039] Weigh 0.5 g and 1.0 g of the 35 kDa hyaluronic acid fragment HA35, dissolve them in 100 ml of water, birch juice and fruit juice respectively, the content of the hyaluronic acid fragment is 0.5% and 1.0%, shake and mix until the powder is completely dissolved, and set aside.

[0040] Six healthy adult males aged 30-60 were selected. Each volunteer was required to drink a 35kDa hyaluronic acid fragment (HA35) oral solution before tasting the wine, and then drink the liquor immediately, 20 minutes, and 40 minutes later. After drinking, they scored the harshness of the wine and filled in a table of harshness or the spicy taste of liquor, with a score of 1 to 10, 0 for no harshness and 10 for the most harshness. The stability of 0.5%-1.0% oral solution in alleviating the harshness or the spicy taste of liquor was studied.

[0041] result:

[0042] The results of the stability study are shown in Tables 4-6. After drinking water, birch sap and juice containing 0.5% of 35kDa hyaluronic acid fragment HA35, 6 volunteers drank spirits. Compared with 0% original spirits, the immediate effect and 20min scores were significantly reduced (P<0.001). However, the 40min scores were not significantly different from 0% original spirits (P=0.17, P=0.07, P=0.17).

[0043] Table 4 Stability study score table of 0.5% 35kDa hyaluronic acid fragment HA35 water

[0044]

[0045] Note: Water containing HA35 at a concentration of 0.5%, 0-10 killing taste or commonly known as spicy liquor immediately, 20 minutes and 40 minutes after oral administration, n = 6. P1: 0% control and immediately; P2: 0% control and 20 minutes; P3: 0% control and 40 minutes.

[0046] Table 5 Stability study score table of 0.5% 35kDa hyaluronic acid fragment HA35 birch juice

[0047]

[0048]

[0049] Note: Birch sap containing HA35 at a concentration of 0.5% had a 0-10 killing taste or the commonly known spicy taste of strong liquor immediately, 20 minutes and 40 minutes after oral administration, n = 6. P1: 0% control and immediate; P2: 0% control and 20 minutes; P3: 0% control and 40 minutes.

[0050] Table 6 Stability study score table of 0.5% 35kDa hyaluronic acid fragment HA35 juice

[0051]

[0052] Note: Juice containing HA35 concentration of 0.5%, immediately, 20 minutes and 40 minutes after oral administration, 0-10 killing taste or commonly known as strong liquor spicy taste table, n = 6. P1: 0% control and immediate; P2: 0% control and 20 minutes; P3: 0% control and 40 minutes.

[0053] Discussion and Conclusion:

[0054] Through Example 1, it was found that 0.5% of the 35kDa hyaluronic acid fragment HA35 oral liquid effectively alleviates the killing taste of strong liquor. In order to study its stability in alleviating the killing taste, a stability study was conducted. This Example 2 is a stability study on the relief of the killing taste or the spicy taste of strong liquor containing a 0.5% concentration of 35kDa hyaluronic acid fragment (HA35) oral liquid. As can be seen from the results in Table 1, the 6 volunteers drank the 35kDa hyaluronic acid fragment HA35 oral liquid in advance before drinking, and the scores for relieving the killing taste decreased and increased. With water, birch sap and juice as blank controls, drinking 0.5% HA35 water, birch sap and juice in advance, the immediate and 20-minute scores all decreased, and the relief of the killing taste failed in 40 minutes. It shows that beverages containing 35kDa hyaluronic acid fragments (HA35) have a certain timeliness for the killing taste of strong liquor. If it exceeds 20 minutes, it needs to be drunk again to relieve the killing taste again.

[0055] Example 3

[0056] Objective: To study the harsh taste or spicy taste of high alcoholic beverages (42° and 46° alcohol) containing 35 kDa hyaluronic acid fragment (HA35) at a concentration of 0.5%-1.0%.

[0057] method:

[0058] Weigh 0.5g and 1.0g of 35kDa hyaluronic acid fragment HA35, add 100ml of 42° liquor, the content of hyaluronic acid fragment is 0.5% and 1.0%, stir evenly until no white precipitation is observed. Use 1600kDa hyaluronic acid HA1600 as a control.

[0059] Six healthy adult males aged 30-60 were selected. Each volunteer tasted 42° and 46° liquors containing different concentrations of 35kDa hyaluronic acid fragments (HA35), and compared the taste with the original liquor. Afterwards, they scored the harshness of the liquor and filled out a table of harshness or the spiciness of strong liquor, with a score system of 1 to 10, with 0 indicating no harshness and 10 indicating the most harshness.

[0060] result:

[0061] The scores of the harshness of the HA35 liquor (42° and 46°) dissolved with 0.5% and 1.0% of the 35kDa hyaluronic acid fragments by 6 volunteers are shown in Tables 7 and 8. The results show that the harshness of the HA35 liquor (42° and 46°) dissolved with 0.5% and 1.0% of the 35kDa hyaluronic acid fragments still did not significantly alleviate the harshness of the liquor (42° and 46°) when drinking the first sip (P>0.05), but it significantly alleviated the harshness of the liquor (42° and 46°) from the second sip, and the difference was significant (P<0.001). The results of Tables 7 and 8 also show that the 1600kDa hyaluronic acid at a concentration of 0.1% did not significantly alleviate the harshness of the liquor (42° and 46°) (P>0.05).

[0062] Table 7 Scoring table of the effect of different concentrations of 35kDa hyaluronic acid fragment HA35 in 42° liquor on the relief of the harsh taste

[0063]

[0064] Note: Table of high-concentration alcoholic beverages (42° liquor) containing HA35 at concentrations of 0.0%, 0.5%, 1.0% and HA1600 at concentrations of 0.1%, 0-10 killing taste or commonly known as spicy liquor, n=6. P1: 0% and 0.5% HA35 first sip; P2: 0% and 0.5% HA35 second sip and thereafter; P3: 0% and 1.0% HA35 first sip; P4: 0% and 1.0% HA35 second sip and thereafter; P5: 0% and 0.1% HA1600 first sip; P5: 0% and 0.1% HA1600 second sip and thereafter.

[0065] Table 8 Scoring table of the effect of different concentrations of 35kDa hyaluronic acid fragment HA35 in 46° liquor on the relief of the harsh taste

[0066]

[0067]

[0068] Note: Table of high-concentration alcoholic beverages (46° liquor) containing HA35 concentrations of 0.0%, 0.5%, and 1.0%, 0-10 killing taste or commonly known spicy liquor, n=6. P1: 0% and 0.5% HA35 first sip; P2: 0% and 0.5% HA35 second and subsequent sips; P3: 0% and 1.0% HA35 first sip; P4: 0% and 1.0% HA35 second and subsequent sips; P5: 0% and 0.1% HA1600 first sip; P5: 0% and 0.1% HA1600 second and subsequent sips.

[0069] Discussion and Conclusion:

[0070] This Example 3 is a study on the mouth-clenching feeling or the so-called spicy taste of high-concentration alcoholic beverages (42° and 46° wine) of 0.5% and 1.0% 35kDa hyaluronic acid fragments (HA35). Since the 35kDa hyaluronic acid fragment HA35 is dissolved in wine, the permeability of alcohol is higher than that of HA35. Therefore, the results of Tables 7 and 8 show that the mouth-clenching feeling still exists after the first sip of drinking, and the mouth-clenching feeling gradually weakens from the second sip. The mouth-clenching feeling scores of 0.5% and 1.0% 35kDa hyaluronic acid fragment HA35 wine both showed a decrease, but the difference between the two was not obvious. As in Example 1, hyaluronic acid with a molecular weight of 1600kDa does not relieve the spicy taste of strong wine in the mouth. It is speculated that the possible reason is that the tissue permeability of high-molecular hyaluronic acid is poor and cannot penetrate 0.22μm tissue. Therefore, considering the relief efficiency and cost, a concentration of 0.5% HA35 is the best.

[0071] Example 4

[0072] Objective: To compare the mouthfeel of 0.5% 35kDa hyaluronic acid fragment (HA35) in high-concentration alcoholic beverages (42° and 46° wine) and 3-year-old wine, or the so-called spicy taste of strong liquor.

[0073] method:

[0074] Weigh 0.5 g of the 35 kDa hyaluronic acid fragment HA35, add 100 ml of 42° and 46° liquor (the content of the hyaluronic acid fragment is 0.5%), and stir evenly until no white precipitate is observed.

[0075] Six healthy adult males aged 30-60 years old were selected. Each volunteer tasted 42° and 46° liquor containing 0.5% 35kDa hyaluronic acid fragment (HA35), and compared the overall taste with that of the original liquor that had been stored for 3 years. 0% new original liquor was used as a blank control. The wine was scored for its harsh taste and a table of harsh taste or the so-called spicy taste of strong liquor was filled out on a 1-10 scale, with 0 indicating no harsh taste and 10 indicating the most harsh taste.

[0076] result:

[0077] The comparison of the harshness scores of 6 volunteers drinking strong liquor (42° and 46°) dissolved with 0.5% 35kDa hyaluronic acid fragment HA35 and 3-year-old wine is shown in Table 9. The results showed that strong liquor dissolved with 0.5% 35kDa hyaluronic acid fragment HA35 significantly alleviated the harshness of strong liquor (42° and 46°) when drinking (P<0.001), and the spicy taste of the 3-year-old wine was also weakened, which was significantly compared with the 0% new original wine (P<0.001).

[0078] Table 9 Comparative scoring table of the harsh taste of new blended wine and old wine or the spicy taste of strong wine

[0079]

[0080] Note: Comparison of the mouth-clenching or spicy taste of high-concentration alcoholic beverages (42° and 46° wines) containing 0.5% 35kDa hyaluronic acid fragments (HA35) and 3-year-old wine, n=6. P1: 0% and 42° wine (0.5% HA35); P2: 0% and 3-year-old 42° wine; P3: 0% and 46° wine (0.5% HA35); P4: 0% and 3-year-old 46° wine;

[0081] Discussion and Conclusion:

[0082] This Example 4 is a comparative study of the killing taste or the spicy taste of strong liquor commonly known as 0.5% 35kDa hyaluronic acid fragment (HA35) high-concentration alcoholic beverages (42° and 46° wine) and 3-year-old wine, that is, a method for turning new wine into old wine. This study compared the taste and spicy taste of newly formulated wine and old wine, and found that there was no obvious difference in the evaluation of spicy taste between the two. But both were significantly different from 0% new original wine. It shows that by adding 0.5% 35kDa hyaluronic acid fragment (HA35) to the original new wine (42° and 46° wine), it is very likely to change the taste of new wine to the taste of old wine, improve the taste of wine, and shorten the storage time of wine. The spicy taste of new wine is related to the aldehydes and esters in the wine. The good taste of old wine stored in the cellar for many years is related to the volatilization of aldehydes and esters in the wine. This study shows that HA35 can neutralize the aldehydes and esters in the new wine, making the new wine less spicy.

[0083] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form. Those skilled in the art may make some simple modifications, equivalent changes or modifications using the technical contents disclosed above, which all fall within the protection scope of the present invention.

Claims

1. A use of a 35 kDa hyaluronic acid fragment HA35 in alleviating the harsh or spicy taste of alcohol, characterized in that: The 35kDa hyaluronic acid fragment HA35 is prepared into a high-concentration alcohol beverage or an oral solution matching a high-concentration alcohol beverage, and the oral administration can be used to relieve the oral and tongue pain caused by the alcohol in the mouth.

2. The use of the 35 kDa hyaluronic acid fragment HA35 according to claim 1 in alleviating the alcohol-induced mouthfeel or spicy taste, characterized in that: In the high-concentration alcoholic beverage, the concentration of the 35 kDa hyaluronic acid fragment is 0.5%-1.0%; In the accompanying oral solution of the high-concentration alcohol beverage, the concentration of the 35kDa hyaluronic acid fragment is 0.5%-1.0%.

3. Use of the 35 kDa hyaluronic acid fragment HA35 according to claim 1 or 2 in alleviating the alcohol-induced mouthfeel or spicy mouthfeel, characterized in that: The supporting oral liquid for the high-concentration alcoholic beverage is water, birch juice or fruit juice containing 35kDa hyaluronic acid fragment HA35 with a concentration of 0.5%-1.0%.

4. The use of the 35 kDa hyaluronic acid fragment HA35 according to claim 1 in alleviating the alcohol-induced mouthfeel or spicy mouthfeel, characterized in that: When preparing the high-concentration alcoholic beverage, 0.5%-1.0% of the 35kDa hyaluronic acid fragment HA35 is added to the new wine, so that the new wine with a strong astringent or spicy taste is turned into an old wine with a less astringent or spicy taste, thereby relieving the oral and tongue pain caused by the astringent or spicy taste of alcohol in the mouth.

5. The use of the 35 kDa hyaluronic acid fragment HA35 according to claim 1 in alleviating the harsh taste or spicy taste of alcohol, characterized in that: The high-concentration alcoholic beverage is a high-concentration wine with a concentration of 39-65 degrees.

6. The use of the 35 kDa hyaluronic acid fragment HA35 according to claim 5 in alleviating the alcohol-induced mouthfeel or spicy mouthfeel, characterized in that: The alcoholic beverages mentioned are high-concentration liquors of 39, 42 and 46 degrees.

7. The use of the 35 kDa hyaluronic acid fragment HA35 according to claim 3 in alleviating the alcohol-induced mouthfeel or spicy mouthfeel, characterized in that: Take orally 0-20 minutes before drinking high-concentration alcohol.

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