Food composition for hangover relief comprising mixed fermented product of rice bran and cabbage and hovenia dulcis fruit extract as active ingredient, and method for manufacturing same

Abstract

The present invention relates to a food composition for hangover relief, the food composition comprising a mixed fermented product of rice bran and cabbage and a Hovenia dulcis fruit extract as active ingredients. A mixture obtained by mixing the mixed fermented product of rice bran and cabbage and the Hovenia dulcis fruit extract in a specific weight ratio was determined to exhibit excellent alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) activity promotion effects and can thus be effectively used as a composition for preventing, treating, or alleviating alcoholic liver diseases.

Description

A food composition for relieving hangovers, comprising a fermented mixture of rice bran and cabbage and an extract of the fruit of the Korean walnut tree as active ingredients, and a method for producing the same

[0001] The present invention relates to a food composition for relieving hangovers, comprising a fermented mixture of rice bran and cabbage and an extract of the fruit of the Korean walnut tree as active ingredients, and a method for producing the same.

[0002] Alcohol generally refers to ethyl alcohol, most commonly used as liquor. Currently, alcohol is considered a recreational beverage rather than a drug, and its social and toxicological significance is growing. Alcohol is consumed extensively worldwide, with Korea, in particular, being one of the highest consumers. While moderate consumption of wine or beer is known to have positive health effects, excessive alcohol consumption can cause serious health problems, including acute gastrointestinal illnesses, liver disease, and cardiovascular disease. Excessive alcohol consumption is also reported to account for 3.8% of global mortality and reduce life expectancy by 4.6%.

[0003] Alcohol is a small, water-soluble molecule that is rapidly absorbed from the gastrointestinal tract. Peak blood concentrations are reached within 30 minutes on an empty stomach, but the rate of absorption varies depending on the amount of food in the stomach. Some of the ingested alcohol is broken down in the stomach and intestines and transported into the bloodstream. 90-98% is oxidized in the liver, and the remaining 2-10% is excreted through the lungs and urine. In a normal adult, alcohol is metabolized at a rate of approximately 10-15 grams per hour. Because alcohol cannot be stored in the body, it must be metabolized. This process occurs primarily in the liver, where it is driven by alcohol-decomposing enzymes. Acetaldehyde, produced by alcohol-decomposing enzymes, is toxic and can damage liver cells. Furthermore, fatty acids are produced as byproducts of alcohol metabolism, leading to the accumulation of fat in the liver, a condition known as alcoholic fatty liver disease. Alcoholic fatty liver disease often progresses to chronic liver disease, with alcoholic hepatitis occurring in 10-35% of cases and cirrhosis in 8-20%.

[0004] The main enzyme involved in alcohol metabolism is alcohol dehydrogenase (ADH) and its coenzyme is NAD. + Alcohol is oxidized to acetaldehyde, a substance known to cause hangovers, by acetaldehyde dehydrogenase (ALDH) and NAD + It is decomposed into acetic acid by .

[0005] Acute alcohol consumption can cause hangovers and damage multiple organs. Hangovers can be accompanied by symptoms such as headaches, chills, dry mouth, vomiting, diarrhea, and muscle pain the day after drinking, making daily life difficult. Furthermore, alcohol consumption stimulates the secretion of inflammatory factors, such as tumor necrosis factor (TNF-α) and interleukin (IL-1β), leading to inflammation in the liver and stomach.

[0006] Meanwhile, a hangover is a persistent phenomenon that occurs due to alcohol consumption, including symptoms such as discomfort, headache, or decreased mental and physical performance after waking up from sleep after drinking alcohol. This is because alcohol is broken down into acetaldehyde, which accumulates in the body and continuously stimulates the liver, nerves, stomach, and musculoskeletal muscles. Hangover symptoms include acute reactions such as vasodilation, flushing, palpitations, and skin warmth, cardiovascular symptoms; gastrointestinal symptoms such as nausea, motion sickness, vomiting, stomach upset, diarrhea, indigestion, and loss of appetite; nervous system symptoms such as excitement, euphoria, aggression, loss of behavioral control, headache, tremors, amnesia, loss of brain function, impaired judgment, memory loss, decreased concentration, difficulty walking, excessive talking, and emotional disturbances (e.g., crying or laughing); anesthesia symptoms such as stupor, anesthesia, coma, and respiratory depression; musculoskeletal symptoms such as decreased energy and physical fatigue; and polyuria, diuresis, thirst, and dehydration. Additionally, chronic reactions include fatty liver, cirrhosis, sexual dysfunction, and neuromuscular disorders.

[0007] Therefore, interest is focused on developing substances (products) to protect the body from alcohol and relieve hangovers.

[0008] The purpose of the present invention is to provide a food composition for relieving a hangover, comprising a mixed fermented product of rice bran and cabbage; and an extract of the fruit of the Korean walnut tree in a weight ratio of 1: (0.4 to 1).

[0009] Another object of the present invention is to provide a health functional food composition for relieving hangovers, comprising a mixed fermented product of rice bran and cabbage and an extract of the fruit of the Korean walnut tree in a weight ratio of 1: (0.4 to 1).

[0010] Another object of the present invention is to provide a pharmaceutical composition for preventing or treating alcoholic liver disease, comprising a mixed fermented product of rice bran and cabbage and an extract of the fruit of the Korean walnut tree in a weight ratio of 1: (0.4 to 1).

[0011] Another object of the present invention is to provide a method for producing the above-described hangover relief food composition.

[0012] To achieve the above purpose, the present invention provides a food composition for relieving a hangover, comprising a mixed fermented product of rice bran and cabbage; and an extract of the fruit of the Korean walnut tree in a weight ratio of 1: (0.4 to 1).

[0013] In addition, the present invention provides a health functional food composition for relieving hangovers, comprising a mixed fermented product of rice bran and cabbage; and an extract of the fruit of the Korean walnut tree in a weight ratio of 1: (0.4 to 1).

[0014] In addition, the present invention provides a pharmaceutical composition for preventing or treating alcoholic liver disease, comprising a mixed fermented product of rice bran and cabbage; and an extract of the fruit of the Korean walnut tree in a weight ratio of 1: (0.4 to 1).

[0015] In addition, the present invention provides a method for producing a food composition for relieving a hangover, comprising: a step (step 1) of producing a fermented product by first fermenting rice bran with microorganisms (solid fermentation); a step (step 2) of adding cabbage to the fermented product produced in the first step and second fermenting it with succinic acid (liquid fermentation) to produce a mixed fermented product of rice bran and cabbage; and a step (step 3) of mixing the mixed fermented product of rice bran and cabbage produced in the second step and an extract of the fruit of the Chinese yam tree at a weight ratio of 1: (0.4 to 1).

[0016] According to the present invention, it has been confirmed that a mixture of a fermented mixed rice bran and cabbage and an extract of the fruit of the Korean walnut tree in a specific weight ratio exhibits an excellent effect of promoting the activity of alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH), and thus can be usefully utilized as a composition for relieving hangovers or preventing, treating or improving alcoholic liver disease.

[0017] Figure 1 is a schematic diagram showing the manufacturing process of a mixed fermented rice bran and cabbage product.

[0018] Figure 2 shows the results of comparing and analyzing the blood ethanol reduction effect of experimental groups 6, 12, 24, and the positive control group prepared as in Table 1.

[0019] Figure 3 shows the results of comparing and analyzing the blood acetaldehyde reduction effect of experimental groups 6, 12, 24, and the positive control group prepared as in Table 1.

[0020] Hereinafter, the present invention will be described in more detail.

[0021]

[0022] The present invention provides a food composition for relieving a hangover, comprising a mixed fermented product of rice bran and cabbage; and an extract of the fruit of the Korean walnut tree in a weight ratio of 1: (0.4 to 1).

[0023] The above mixed fermentation product may be fermented with the Issatchenkia orientalis MFST1 strain.

[0024] The above mixed fermentation product may contain rice bran and cabbage in a weight ratio of (0.6 to 0.8): (0.2 to 0.4).

[0025] The above extract of the fruit of the walnut tree may be extracted with water, (C1~C4) alcohol or a mixed solvent thereof.

[0026] The above food composition may be manufactured into one dosage form selected from the group consisting of, but not limited to, beverages, powders, granules, pills, tablets, capsules, candies, jellies, bars, films, and syrups.

[0027] Additionally, the food composition may include rice bran, cabbage, and walnut fruit extracts in a weight ratio of 0.7:0.3:(0.4 to 1).

[0028]

[0029] In addition, the present invention provides a health functional food composition for relieving hangovers, comprising a mixed fermented product of rice bran and cabbage; and an extract of the fruit of the Korean walnut tree in a weight ratio of 1: (0.4 to 1).

[0030] The present invention can be generally used as a commonly used food.

[0031] The food composition of the present invention can be used as a health functional food. The term "health functional food" refers to a food manufactured and processed using raw materials or ingredients with functional properties useful to the human body as defined in the Health Functional Food Act. "Functionality" refers to ingestion for the purpose of obtaining beneficial effects for health purposes, such as regulating nutrients for the structure and function of the human body or physiological effects.

[0032] The above health functional food composition may contain conventional food additives, and its suitability as the above “food additive” is determined by the specifications and standards for the relevant item in accordance with the general provisions and general test methods of the Food Additive Code approved by the Ministry of Food and Drug Safety, unless otherwise specified.

[0033] Items listed in the above “Food Additives Code” include, for example, chemical compounds such as ketones, glycine, potassium citrate, nicotinic acid, and cinnamic acid; natural additives such as persimmon pigment, licorice extract, crystalline cellulose, high-molecular-weight pigment, and guar gum; and mixed preparations such as sodium L-glutamate preparations, alkaline agents for noodles, preservative preparations, and tar color preparations.

[0034] The food composition of the present invention can be manufactured and processed in the form of a beverage, powder, granules, pills, tablets, capsules, candy, jelly, bars, films, syrups, etc. For example, among health functional foods in capsule form, hard capsules can be manufactured by mixing and filling a composition according to the present invention with additives such as excipients into a conventional hard capsule, and soft capsules can be manufactured by mixing a composition according to the present invention with additives such as excipients and filling a capsule base such as gelatin. The soft capsules may contain a plasticizer such as glycerin or sorbitol, a coloring agent, a preservative, etc., as necessary.

[0035] The definitions of terms for the above excipients, binders, disintegrants, lubricants, flavoring agents, etc. are described in documents known in the art and include those with the same or similar functions. There is no particular limitation on the type of food, and all health functional foods in the conventional sense are included.

[0036]

[0037] In addition, the present invention provides a pharmaceutical composition for preventing or treating alcoholic liver disease, comprising a mixed fermented product of rice bran and cabbage; and an extract of the fruit of the Korean walnut tree in a weight ratio of 1: (0.4 to 1).

[0038] The above alcoholic liver disease may be one or more selected from the group consisting of alcoholic fatty liver disease, alcoholic acute hepatitis, alcoholic chronic hepatitis, alcoholic liver fibrosis, alcoholic cirrhosis, alcoholic liver cancer, and alcoholic cholestatic liver disease, but is not limited thereto.

[0039] The pharmaceutical composition can increase the activity of alcohol dehydrogenase (ADH) or acetaldehyde dehydrogenase (ALDH).

[0040] The pharmaceutical composition of the present invention can be manufactured in a unit dose form or can be manufactured by placing it in a multi-dose container by formulating it using a pharmaceutically acceptable carrier according to a method that can be easily performed by a person having ordinary skill in the art to which the present invention pertains.

[0041] The pharmaceutically acceptable carriers mentioned above are those commonly used in formulations, and include, but are not limited to, lactose, dextrose, sucrose, sorbitol, mannitol, starch, acacia gum, calcium phosphate, alginate, gelatin, calcium silicate, microcrystalline cellulose, polyvinylpyrrolidone, cellulose, water, syrup, methyl cellulose, methyl hydroxybenzoate, propyl hydroxybenzoate, talc, magnesium stearate, mineral oil, and the like. In addition to the above components, the pharmaceutical composition of the present invention may further include a lubricant, a wetting agent, a sweetening agent, a flavoring agent, an emulsifier, a suspending agent, a preservative, and the like.

[0042] In the present invention, the content of the additive included in the pharmaceutical composition is not particularly limited and can be appropriately adjusted within the content range used in conventional formulations.

[0043] The above pharmaceutical composition may be formulated in the form of one or more external skin preparations selected from the group consisting of injectable formulations such as aqueous solutions, suspensions, emulsions, pills, capsules, granules, tablets, creams, gels, patches, sprays, ointments, ointments, lotions, liniments, pastes, and cataplasmas, but is not limited thereto.

[0044] The pharmaceutical composition of the present invention may further comprise pharmaceutically acceptable carriers and diluents for formulation. The pharmaceutically acceptable carriers and diluents include, but are not limited to, excipients such as starch, sugar, and mannitol; fillers and extenders such as calcium phosphate; cellulose derivatives such as carboxymethylcellulose and hydroxypropylcellulose; binders such as gelatin, alginates, and polyvinyl pyrrolidone; lubricants such as talc, calcium stearate, hydrogenated castor oil, and polyethylene glycol; disintegrants such as povidone and crospovidone; and surfactants such as polysorbates, cetyl alcohol, and glycerol. The pharmaceutically acceptable carriers and diluents may be biologically and physiologically compatible with the subject. Examples of diluents include, but are not limited to, saline, aqueous buffers, solvents, and / or dispersion media.

[0045] The pharmaceutical composition of the present invention may be administered orally or parenterally (e.g., intravenously, subcutaneously, intraperitoneally, or topically) depending on the intended method. In the case of oral administration, it may be formulated as tablets, troches, lozenges, aqueous suspensions, oily suspensions, prepared powders, granules, emulsions, hard capsules, soft capsules, syrups, elixirs, etc. In the case of parenteral administration, it may be formulated as injections, suppositories, powders for respiratory inhalation, aerosols for sprays, ointments, powders for application, oils, creams, etc.

[0046] The dosage of the pharmaceutical composition of the present invention may vary depending on the patient's condition, weight, age, sex, health status, dietary constitution, nature of the formulation, severity of the disease, administration time of the composition, administration method, administration period or interval, excretion rate, and drug form, and may be appropriately selected by a person skilled in the art. For example, it may be in the range of about 0.1 to 10,000 mg / kg, but is not limited thereto, and may be administered once or several times a day in divided doses.

[0047] The pharmaceutical composition may be administered orally or parenterally (e.g., intravenously, subcutaneously, intraperitoneally, or topically) depending on the intended method. The pharmaceutically effective amount and effective dosage of the pharmaceutical composition of the present invention may vary depending on the formulation method, administration method, administration time, administration route, etc. of the pharmaceutical composition. A person skilled in the art can easily determine and prescribe an effective dosage for the intended treatment. The pharmaceutical composition of the present invention may be administered once a day or divided into several doses.

[0048]

[0049] In addition, the present invention provides a method for producing a food composition for relieving a hangover, comprising: a step (step 1) of producing a fermented product by first fermenting rice bran with microorganisms (solid fermentation); a step (step 2) of adding cabbage to the fermented product produced in the first step and second fermenting it with succinic acid (liquid fermentation) to produce a mixed fermented product of rice bran and cabbage; and a step (step 3) of mixing the mixed fermented product of rice bran and cabbage produced in the second step and an extract of the fruit of the Chinese yam tree at a weight ratio of 1: (0.4 to 1).

[0050] The above extract of the fruit of the walnut tree may be extracted with hot water.

[0051] The above microorganism may be a strain of Issatchenkia orientalis MFST1.

[0052] The above mixed fermentation product may contain rice bran and cabbage in a weight ratio of (0.6 to 0.8): (0.2 to 0.4).

[0053] Hereinafter, to aid understanding of the present invention, examples will be given in detail. However, the following examples are intended only to illustrate the scope of the present invention and are not intended to limit its scope. These examples are provided to more fully explain the present invention to those of average skill in the art.

[0054]

[0055] [Experimental Example 1] Experimental Preparation

[0056] 1-1. Raw materials and microorganisms

[0057] Rice bran and cabbage were purchased commercially. Rice bran was sterilized in an autoclave at 121°C for 15 minutes, and 1,190 g was prepared. Cabbage was purified and ground in a grinder, and 510 g was prepared. The Issatchenkia orientalis MFST1 strain (hereinafter referred to as the "microorganism"), the microorganism for fermentation, was pre-cultured in YPD (yeast extract peptone dextrose) medium to an absorbance of 2.5 or higher at 660 nm.

[0058]

[0059] 1-2. Manufacturing of mixed fermented rice and cabbage

[0060] As shown in Fig. 1, 238 ml of water was added to sterilized rice bran (1,190 g), and 2% (24 ml) of cultured microorganisms were added, followed by aeration culture at 37°C for 72 hours to obtain a primary fermented product (solid fermented product). After that, the primary fermented product was transferred to a liquid culture tank, and 8.5 L of water, which is about 5 times the volume of the fermented product, was added, and crushed cabbage (510 g) was added and fermented at 35°C for 12 hours. After that, the fermented product was filtered using a precision filtration device and concentrated using a vacuum evaporator to obtain a final concentrate (1000 mL) having a Brix of about 10, to which 0.1% succinic acid (1 g) was added to prepare a secondary fermented product (liquid fermented product).

[0061]

[0062] 1-3. Preparation of extract from the fruit of the walnut tree

[0063] 1 kg of domestically produced raw walnut fruit was prepared after inspection. 10 times (w / w) of purified water was added and the first extraction was performed at 105°C for 3 hours. 8 times (w / w) of purified water was added and the second extraction was performed at 105°C for 3 hours. After cooling to room temperature, the extract was filtered under pressure and concentrated under vacuum. The extract was then treated with enzymes such as alpha-amylase and pectinase at 50°C for 4 hours. Afterwards, the extract was inactivated at 90°C for 10 minutes, filtered, concentrated under vacuum, and sterilized at 95°C for 20 minutes.

[0064]

[0065] 1-4. Preparation of a mixture of fermented rice bran and cabbage; and a mixture of extracts from the fruit of the Korean walnut tree.

[0066] A mixture (hereinafter referred to as “sample”) was prepared by mixing the fermented mixed rice bran and cabbage prepared in Experimental Example 1-2 and the extract of the fruit of the Korean walnut tree prepared in Experimental Example 1-3, as shown in Table 1 below. The untreated sample group was set as the control group, and the commercially available Condition Korean walnut hangover remedy (HK innoen) was set as the positive control group.

[0067] Experimental group A(g) B(g) A:B Dose(g) 1(control group)-- -020.05--0.0530.1--0.140.2--0.250.5--0.561--172--28-0.05-0.59-0.1-0.110-0.2-0.211-0.5-0.512-1-113-2-2140.10.11:10.2150.10.21:20.3160.10.51:50.6170.111:101 .1180.20.12:10.3190.20.21:10.4200.20.52:50.7210.211:51.2220.50.15:10.6230.50.25:20.7240.50.51:11250.511:21.52610.110:11.12710.25:11.22810.52:11.529111:12A: Mixed fermented rice bran and cabbage B: Extract of the fruit of the hawthorn tree

[0068]

[0069] 1-5. Animal model production

[0070] Experimental animals were C57BL / 6J female mice (weighing 16–18 g) purchased from Samtaco BIO KOREA Co., Ltd. Experimental animals were allowed free access to solid samples and tap water and were reared for 2 weeks. To create an animal model of alcohol consumption, the experimental animals were fasted for 18 hours, and samples were orally administered in a solution of an appropriate concentration. Alcohol (3 g / kg) was orally administered 30 minutes later. Blood was collected from the orbit at 1 and 3 hours after alcohol administration, and from the heart at 5 hours. Serum was separated from the blood by centrifugation at 3000 rpm for 20 minutes. The positive control group was administered orally 1.3 g of Conditioned Heotgae hangover remedy (HK innoen) per mouse.

[0071]

[0072] [Experimental Example 2] Analysis of blood ethanol and acetaldehyde concentrations (in vivo)

[0073] 2-1. Measurement of blood ethanol (=alcohol) concentration

[0074] 0.1 ml of blood was mixed with 3 ml of the reaction mixture (potassium phosphate buffer (pH 9) + NAD+ tablet), incubated at 20°C for 3 minutes, and the absorbance (A1) was measured at 340 nm. Then, 0.05 ml of alcohol dehydrogenase (ADH) was added, incubated at 20°C for 5 minutes, and the absorbance (A2) was measured again at 340 nm. Thereafter, the blood ethanol concentration was measured according to the following mathematical equation 1. An ethanol kit (Roche) was used for absorbance measurement. An Ethanol Assay Kit (#ECET-100, BioAssay Systems) was used as the analysis kit.

[0075] [Mathematical Formula 1]

[0076] Blood ethanol concentration (%) = 0.7259 / 3.6 × {sample(A2-A1) - Blank(A2-A1)}

[0077]

[0078] 2-2. Measurement of blood acetaldehyde concentration

[0079] 0.2 ml of blood was mixed with 3 ml of reaction mixture (potassium phosphate buffer (pH 9) + NAD+ tablet approximately 0.8 mg), incubated at 20°C for 3 minutes, and the absorbance (A1) was measured at 340 nm. Then, 0.05 ml of acetaldehyde dehydrogenase (ALDH) was added, incubated at 20°C for 5 minutes, and the absorbance (A2) was measured again at 340 nm. Thereafter, the blood acetaldehyde concentration was measured according to the following mathematical equation 2. The Acetaldehyde Assay Kit (#EACT-100, BioAssay Systems) was used as the analysis kit.

[0080] [Equation 2]

[0081] Blood acetaldehyde concentration (%) = 0.7158 / 3.6 × {sample(A2-A1) - Blank(A2-A1)}

[0082]

[0083] [Experimental Example 3] ADH and ALDH activity analysis

[0084] 3-1. Enzyme

[0085] The enzyme source was lyophilized S9 rat liver homogenate (MOLTOX Co., USA) dissolved in 8 ml of 0.1% bovine serum albumin solution, filtered through a 0.45 μm syringe filter, and then used.

[0086]

[0087] 3-2. ADH activity analysis

[0088] ADH activity was measured using a modified Blandino method, and the rate of NADH production at absorbance 340 nm was used as an indicator. The reaction solution was prepared by adding a mixture (distilled water 1.4 ml, 1.0 M tris-HCl buffer (pH 8.8) 0.75 ml, 20 mM NAD+ 0.3 ml, ethanol 0.3 ml, and sample 0.1 ml) and 0.15 ml of enzyme source to a total volume of 3 ml in a cuvette, preincubating at 30°C for 5 minutes, and measuring the change in absorbance at 340 nm for 5 minutes. The ADH activity of the sample was measured as the relative activity (%) compared to the control group. The Mouse Alcohol Dehydrogenase (ADH) ELISA kit (#MBS725953, MyBioSource) was used as the assay kit.

[0089]

[0090] 3-3. ALDH activity analysis

[0091] ALDH activity was measured using a modified version of Bostian's method, and the rate of NADH production at absorbance 340 nm was used as an indicator. The reaction solution was prepared by adding a mixture (distilled water 2.1 ml, 1.0 M tris-HCl buffer (pH 8.0) 0.3 ml, 20 mM NAD+ 0.1 ml, 1.0 M acetylaldehyde 0.1 ml, 3.0 M potassium chloride 0.1 ml, 0.33 M 2-mercaptoethanol 0.1 ml, and sample 0.1 ml) and 0.1 ml of enzyme source to a total volume of 3 ml in a cuvette, preincubating at 30°C for 5 minutes, and measuring the change in absorbance at 340 nm for 5 minutes. The ALDH activity of the sample was measured as the relative activity (%) to the control group. The Mouse aldehyde dehydrogenase (ALDH) ELISA Kit (#MBS263556, MyBioSource) was used as an analysis kit.

[0092]

[0093] [Experimental Example 4] Statistical Analysis

[0094] The area under the curve (AUC) of the blood alcohol concentration-time graph was calculated and selected as a representative efficacy evaluation variable.

[0095]

[0096] [Example 1] Analysis of hangover relief effects

[0097] 1-1. Analysis of blood ethanol and acetaldehyde concentrations

[0098] According to the above experimental example 2, the blood ethanol and acetaldehyde concentrations were analyzed according to sample treatment, and the results were as shown in Tables 2 and 3.

[0099] Ethanol (=alcohol) absolute relative control group - experimental group blood ethanol reduction experimental group AUC% AUCAUCRelative% 1596.9144.00.00.02587.1141.69.85.43574.5138.622.412.34554.6133.842.323.25502.4121.294.551.86426.7103.0170.293.37374.590.4222.4121.98572 .7138.224.213.39565.5136.431.417.210513.2123.883.745.911482.6116.4114.362.712423.1102.1173.895.313369.189.0227.8124.914453.8109.5143.178.515466.4112.5130.571.6 16446.6107.7150.382.417434.0104.7162.989.318426.7103.0170.293.319383.592.5213.4117.020392.594.7204.4112.121370.989.5226.0123.922408.798.6188.2103.223352.985.12 44.0133.824345.783.4251.2137.725363.787.7233.2127.926369.189.0227.8124.927367.388.6229.6125.928361.987.3235.0128.829357.186.2239.8131.5Positive control group414.5100.0182.4100.0

[0100] Acetaldehyde absolute relative control group - experimental group Blood acetaldehyde reduction experimental group AUC%AUCAUCRelative%1225.1135.40.00.02220.3132.54.88.23210.3126.514.825.14197.8119.027.346.45177.0106.548.181.76166.5100.258.699.57156.594.268.6116.5 8210.3126.514.725.09205.1123.420.034.010188.4113.336.762.411172.0103.553.190.112165.099.360.1102.113153.392.271.8122.014167.9101.057.297.115170.3102.554.8 93.016166.3100.058.899.917163.598.461.6104.618162.998.062.2105.619156.293.968.9117.120157.995.067.2114.121154.693.070.5119.822160.296.464.9110.323153.392. 271.8122.024151.190.974.0125.725156.093.969.0117.326154.492.970.7120.227152.791.872.4123.028154.192.771.0120.729153.792.571.4121.3Positive control group166.2100.058.9100.0

[0101] Specifically, the blood ethanol and acetaldehyde concentrations of experimental group 6 (mixed fermented rice bran and cabbage), experimental group 12 (extract of walnut fruit), experimental group 24 (mixed fermented rice bran and cabbage: extract of walnut fruit = 1:1) and the positive control group were compared, and as shown in Figures 2 and 3, experimental group 6, experimental group 12 and the positive control group showed similar values, and a significant difference in effect was observed in experimental group 24 compared to the other experimental groups.

[0102]

[0103] 1-2. ADH and ALDH activity analysis

[0104] According to the above experimental example 3, the ADH and ALDH activities were analyzed according to sample treatment, and the results were as shown in Tables 4 and 5.

[0105] ADH activity absolute relative experimental group - control group ADH activity increase experimental group AUC% AUC AUC Relative % 17.67 0.50 0.00 27.67 1.2-0.12 137.87 2.8-0.27.84 8.27 6.0-0.6 18.75 9.38 6.4-1.75 3.86 11.4 106.4-3.8 121.77 11.9 111.2-4.4 137.9 87.872 .8-0.27.897.974.0-0.411.8109.185.1-1.649.3119.790.5-2.167.61211.1103.6-3.6112.31311.4106.2-3.8120.91410.294.6-2.681.6159.992.1-2.373.11610.496.5 -2.888.01710.799.9-3.299.81810.8100.8-3.2102.61911.1103.7-3.6112.42011.0102.8-3.5109.62111.7108.7-4.1129.62211.2104.8-3.7116.32311.9110.5-4.3135 .62412.0112.3-4.5141.62512.0111.4-4.4138.62611.4106.2-3.8120.92711.3105.3-3.7118.12811.3105.7-3.8119.52911.4106.2-3.8120.9Positive control group10.7100.0-3.2100.0

[0106] ALDH activity absolute relative experimental group-control groupALDH activity increase experimental groupAUC%AUCAUCRelative%18.473.00.00.028.573.5-0.12.238.775.1-0.28.049.078.1-0.619.0510.187.6-1.754.2611.599.3-3.097.3712.2105.5-3.8120.588.775. 1-0.27.998.876.2-0.411.91010.086.4-1.649.71110.691.3-2.168.01212.0103.3-3.5112.11312.2105.5-3.8120.51411.095.1-2.681.91510.792.8-2.373.41611.296. 8-2.888.21711.699.9-3.199.81811.7100.7-3.2102.51912.0103.3-3.5112.22011.9102.6-3.4109.42112.5107.9-4.0129.02212.1104.3-3.6116.02312.7109.4-4.2134 .82412.9111.0-4.4140.72512.8110.2-4.3137.82612.7109.8-4.3136.32712.1104.8-3.7117.72812.2105.2-3.7119.12912.2105.5-3.8120.5 Positive control group 11.6100.0-3.1100.0

[0107]

[0108] 1-3. Hangover relief effect analysis

[0109] When the hangover relief effects of the samples were compared by synthesizing the data in Tables 2 to 5 above, the hangover relief effect was superior in the group treated with the combined fermented mixed rice bran and cabbage and the extract of the walnut tree compared to the group treated alone, and in particular, a significant effect was shown in the mixture of the fermented mixed rice bran and cabbage and the extract of the walnut tree fruit in a weight ratio of 1: (0.4 to 1).

[0110]

[0111] While specific aspects of the present invention have been described in detail above, it should be apparent to those skilled in the art that these specific descriptions merely represent preferred embodiments and are not intended to limit the scope of the present invention. In other words, the substantial scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A food composition for relieving a hangover, comprising a fermented mixture of rice bran and cabbage; and an extract of the fruit of the Korean walnut tree in a weight ratio of 1: (0.4 to 1).

2. A food composition according to claim 1, characterized in that the mixed fermentation product is fermented with the Issatchenkia orientalis MFST1 strain.

3. A food composition according to claim 1, characterized in that the mixed fermented product contains rice bran and cabbage in a weight ratio of (0.6 to 0.8): (0.2 to 0.4).

4. A food composition according to claim 1, characterized in that the extract of the fruit of the walnut tree is extracted with water, (C1~C4) alcohol or a mixed solvent thereof.

5. A food composition according to claim 1, characterized in that the food composition is manufactured in one dosage form selected from the group consisting of a beverage, powder, granules, pills, tablets, capsules, candy, jelly, bars, films, and syrups.

6. A food composition according to claim 1, characterized in that the food composition comprises rice bran, cabbage, and extracts of the fruit of the Chinese yam tree in a weight ratio of 0.7:0.3:(0.4 to 1).

7. A health functional food composition for relieving hangovers, comprising a mixed fermented product of rice bran and cabbage; and an extract of the fruit of the Korean walnut tree in a weight ratio of 1: (0.4 to 1).

8. A pharmaceutical composition for preventing or treating alcoholic liver disease, comprising a mixed fermented product of rice bran and cabbage; and an extract of the fruit of the Korean walnut tree in a weight ratio of 1: (0.4 to 1).

9. A pharmaceutical composition according to claim 8, characterized in that the alcoholic liver disease is at least one selected from the group consisting of alcoholic fatty liver disease, alcoholic acute hepatitis, alcoholic chronic hepatitis, alcoholic liver fibrosis, alcoholic cirrhosis, alcoholic liver cancer, and alcoholic cholestatic liver disease.

10. In the 8th paragraph, the pharmaceutical composition is characterized in that it increases the activity of alcohol dehydrogenase (ADH) or acetaldehyde dehydrogenase (ALDH).

11. Step 1 for producing a fermented product by primary fermentation (solid fermentation) of rice bran with microorganisms; A step (step 2) of adding cabbage to the fermented product manufactured in the first step and performing secondary fermentation (liquid fermentation) with succinic acid to manufacture a mixed fermented product of rice bran and cabbage; and A method for producing a hangover-relieving food composition of claim 1, comprising a step (step 3) of mixing the fermented mixed rice bran and cabbage prepared in the second step and the extract of the fruit of the Korean walnut tree in a weight ratio of 1: (0.4 to 1).

12. A manufacturing method according to claim 11, characterized in that the extract of the fruit of the walnut tree is extracted with hot water.

13. A manufacturing method according to claim 11, characterized in that the microorganism is Issatchenkia orientalis MFST1 strain.

14. A manufacturing method according to claim 11, characterized in that the mixed fermented product contains rice bran and cabbage in a weight ratio of (0.6 to 0.8): (0.2 to 0.4).

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