10 results about "Alcohol tolerance" patented technology

The invention belongs to the technical field of functional compositions, and discloses a composition for dispelling effects of alcohol and protecting liver as well as a preparation method and application thereof, and the composition comprises the following raw materials in percentage by mass: 13-28% of ginseng, 18-28% of globe artichoke, 10-27% of pueraria peptide, 7-12% of houttuynia cordata, 7-9% of mulberry, 6-9% of gardenia and 10-29% of collagen composite peptide. The composition can reduce alcohol irritation, relieve alcohol absorption and increase the alcohol content; meanwhile, the liver and stomach are protected; meanwhile, alcohol metabolism is rapid, hangover is prevented, headache, dizziness, nausea and other uncomfortable symptoms caused by alcohol are relieved, and the drunkenness degree is relieved. After the medicine is taken for 2-6 months, mild fatty liver and moderate fatty liver can be obviously improved, and severe fatty liver and alcoholic liver can be obviously improved; indexes related to endocrine metabolism, such as blood sugar, blood fat, uric acid, triglyceride, total cholesterol, high-density lipoprotein cholesterol, low-density lipoprotein cholesterol, glutamic oxalacetic transaminase and glutamic-pyruvic transaminase, are obviously improved.

The present invention provides a lactic acid bacteria product, which contains live or dead lactic acid bacteria and / or cell-free extracts thereof. The present invention also provides the use of the product for preparing a product suitable for a subject with increased blood alcohol content, which product is capable of at least one of the following effects on the subject: 1) increasing the subject's alcohol tolerance time; 2) shortening the subject's alcohol time; and 3) reducing the subject's blood alcohol concentration. The present inventors have found that a lactic acid bacteria product, especially a product prepared from ethanol-induced lactic acid bacteria, can greatly increase the alcohol tolerance time, shorten the alcohol time, and reduce the blood alcohol concentration of a drunk person. After ethanol induction, the ethanol dehydrogenase activity of the lactic acid bacteria is greatly improved.

The invention discloses a sea cucumber-sourced small molecule peptide with effects of dispelling effects of alcohol and protecting liver and application thereof, and belongs to the technical field of bioactive peptides. The sea cucumber source small molecule peptide contains a key active component sea cucumber heptapeptide (the amino acid sequence is QAGFPGR). The preparation method comprises the following steps: by taking fresh frozen East China Sea black sea cucumbers as raw materials, cooking, shearing and homogenizing, performing enzymolysis with compound protease, filtering, performing membrane separation, concentrating and drying and the like. The sea cucumber-sourced small molecule peptide and sea cucumber heptapeptide can significantly improve the activity of alcohol metabolism key enzymes (ethanol dehydrogenase and acetaldehyde dehydrogenase), reduce the level of liver injury markers (glutamic-pyruvic transaminase and glutamic oxalacetic transaminase), prolong the alcohol tolerance time, shorten the drunkenness duration, improve the reduction of exercise ability caused by alcohol, and improve the activity of liver injury. And the beverage has definite hangover-alleviating and liver-protecting effects.

The invention discloses an engineering bacterium Lactobacillus plantarum JY002 for fermenting traditional Chinese medicinal materials, the preservation number of the engineering bacterium is CCTCC (China Center For Type Culture Collection) NO: M 2025585, and the preservation date is March 25, 2025. Compared with the existing commercial strain lactobacillus plantarum, the preserved strain has ligninase activity, pectinase activity and alcohol resistance. The saccharomyces cerevisiae NJ01 has better ligninase activity and wine resistance than commercial strain saccharomyces cerevisiae NJ01, can be used as a traditional Chinese medicinal material fermentation engineering bacterium, especially can maintain high ligninase and pectinase activity under the yellow wine processing condition, and can be used for traditional Chinese medicinal material fermentation or wine-processed traditional Chinese medicinal material fermentation.

The invention discloses lactobacillus rhamnosus and application thereof, the lactobacillus rhamnosus is named as lactobacillus rhamnosus, the preservation number of the lactobacillus rhamnosus is CGMCC (China General Microbiological Culture Collection Center) No.35978, and the lactobacillus rhamnosus is preserved in the China General Microbiological Culture Collection Center on September 18, 2025. The strain has excellent alcohol tolerance and can survive in a 15% ethanol environment, and the degradation rate of the strain to a 10% ethanol solution in vitro reaches 17% or above; meanwhile, the strain has outstanding gastrointestinal fluid tolerance, and the survival rate of the strain treated in simulated gastric fluid with the pH value of 2.5 for 2 hours exceeds 93%. The strain and the fermentation product thereof also show remarkable antioxidant activity, and can effectively remove DPPH free radicals. The invention further provides application of the bacterial strain in preparation of products for dispelling effects of alcohol, protecting liver and resisting oxidation, and fermentation liquor, bacterial suspension and related compositions containing the bacterial strain, and the bacterial strain can be widely applied to the fields of functional foods, medicines and health-care products.

The invention discloses function strengthening yeast for brewing Luzhou-flavor liquor, application and a method. The function strengthening yeast is formed by mixing rhizopus mouldy bran, yeast mouldy bran and compound distiller's yeast. The rhizopus mouldy bran is prepared from rhizopus strains with the saccharifying power not lower than 1200 U / g; the yeast mouldy bran is prepared from a saccharomyces cerevisiae strain with the ethanol conversion rate of not less than 48% and the alcohol tolerance of not less than 12% vol. The compound vinasse yeast is prepared by taking the retort-out mother tank as a raw material, adding raw material bran, culturing and fermenting, and air-drying new microbial blocks formed on the surface layer of the vinasse heap. According to the method, strains with efficient and synergistic effects and specific performance are bred to prepare mouldy bran, the mouldy bran is scientifically matched with compound distiller's yeast rich in flavor precursor substances to form compound function strengthened yeast with complementary advantages, the strengthened yeast (compound bacterial system) is used as a saccharification fermentation agent, a two-stage fermentation mode of producing wine in a stone cellar and producing aroma in a mud cellar is innovatively adopted, the fermentation period is shortened, and the production cost is reduced. The wine yield and the proportion of high-quality wine are improved.

The application provides a traditional Chinese medicine composition with alcoholism relieving and liver protecting activity, a preparation method and application, and relates to the technical field of traditional Chinese medicine compositions.The traditional Chinese medicine composition is composed of radix puerariae, mentha, poria cocos, chrysanthemum, mace, prunus mume, curcuma longa and hovenia acerba; has good alcoholism relieving effect, can prolong alcohol tolerance time and significantly shorten alcoholism relieving time; has prevention and treatment effects on alcoholic liver injury, can effectively improve the liver injury of serum of alcoholic liver injury mice and the activities of ALT, AST, ADH and ALDH, and has good drunkness preventing, alcoholism relieving and liver protecting activity.

The invention relates to the technical field of white spirit brewing, and discloses a white spirit brewing process using a Ru porcelain imitating type distillation condensing device, which comprises the following five steps: raw material treatment, koji adding and saccharification, pool fermentation, distillation and wine taking, ageing and blending. The method comprises the following steps: collecting and directionally domesticating special microbial flora from a Ru porcelain kiln variable glaze layer, separating out functional strains with high ester yield, aroma production and alcohol resistance, preparing the functional strains into a multi-strain synergistic fermentation agent, inoculating the multi-strain synergistic fermentation agent into base fermented grains of fen-flavor liquor, and carrying out synergistic fermentation under precisely controlled temperature and humidity conditions to obtain the fen-flavor liquor. And finally, distilling and storing in a pottery jar to obtain finished wine. The technical problems of single traditional natural fermentation strain, insufficient flavor substance generation and unstable batch quality are effectively solved, the complexity and uniqueness of the flavor of the wine body are remarkably enhanced, and meanwhile, the stability of the fermentation process and the product consistency are improved.

The invention belongs to the technical field of white spirit brewing, and particularly relates to a brewing process for producing white spirit by fermenting grains with plant probiotics, which comprises the following steps: S1, grain pretreatment: soaking, cooking and cooling grain raw materials; s2, main fermentation: inoculating the pretreated grains with distiller's yeast, and performing solid-state or semi-solid-state fermentation in a main fermentation tank; s3, external circulation catalysis: S3.1, signal triggering: monitoring the alcohol concentration of fermented grains in the main fermentation tank in real time, and starting an external circulation catalysis program when the alcohol concentration reaches a triggering threshold value; according to the novel white spirit brewing process based on the HOF material and external circulating catalysis, the fermentation process is intelligently sensed, an optimal catalytic microenvironment is constructed for probiotic enzyme in an in-vitro reactor, the problems of poor alcohol tolerance, uncontrollable flavor and accumulation of defective substances are solved, and the white spirit brewing quality is improved. And the high-quality white spirit with high ester content, low aldehyde content and excellent flavor is successfully brewed.

The invention discloses a polypeptide composition and application thereof. The composition comprises a GLP-1 receptor agonist and any one or more of the following synergistic active components: (1) coenzyme Q10; (2) a nucleotide derivative; (3) a sulfur-containing amino acid derivative; (4) collagen tripeptide; (5) policosanol; the GLP-1 receptor stimulant is semeglutide or tilpotide, and the GLP-1 receptor stimulant is stemeglutide or tiall. According to the delivery system adopted by the invention, the absorption efficiency of the medicine is improved, the gastrointestinal tract discomfort reactions, including abdominal distension, diarrhea, constipation and the like, related to oral taking of the semeglutide are remarkably reduced, and the medicine taking experience and compliance of a patient are improved. In addition, the preparation disclosed by the invention is relatively low in sensitivity to drinking, the drug effect is not obviously influenced, and the alcohol tolerance of a patient is not easily changed, so that the clinical application range of the semeglutide is widened.