18 results about "Alcohol tolerance" patented technology

The invention belongs to the technical field of microorganisms, and particularly relates to lactobacillus paracasei BL19 and application thereof to preparation of products with functions of dispelling effects of alcohol and protecting liver. The lactobacillus paracasei BL19 is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number of the lactobacillus paracasei BL19 is CGMCC No.34368. The lactobacillus paracasei BL19 is named as Lactobacillus paracasei BL19. The lactobacillus paracasei BL19 provided by the invention has relatively strong alcohol tolerance, alcohol degradation capability and relatively high activity of promoting alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH); the lactobacillus paracasei BL19 has the advantages that the lactobacillus paracasei BL19 has good anti-alcohol and anti-liver effects and strong capacity of protecting alcoholic injury liver cells, so that the anti-alcohol and anti-liver effects can be comprehensively achieved from multiple dimensions, and in addition, the lactobacillus paracasei BL19 has strong acid resistance and bile salt resistance, also has strong tolerance to simulated gastrointestinal fluid and has important application value in the fields of anti-alcohol and anti-liver products and the like.

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 invention belongs to the field of traditional Chinese medicines, and particularly relates to a traditional Chinese medicine composition for improving alcohol tolerance of a user and relieving uncomfortable symptoms of the user after drinking. Compared with modern medical treatment, the traditional Chinese medicine compound is started from multiple mechanisms of relieving alcoholism, protecting liver and stomach and dredging collaterals and blood stasis, whole-course intervention from acute symptom control to organ injury repair is achieved, and the traditional Chinese medicine compound is more suitable for the complex pathogenesis of alcoholism multi-system injury. According to the formula, an effective traditional Chinese medicine scheme is provided for drunkenness patients according to the core treatment principle of separately eliminating and draining, and clearing away heat and toxic materials. The composition can significantly improve the alcohol tolerance of a user, alleviate the vomiting symptom of the user after drinking, and improve the discomfort symptom of the user after sobering up. The traditional Chinese medicine composition is a pure traditional Chinese medicine formula, is safe and has no toxic or side effect.

The present disclosure provides a kind of saccharomyces cerevisiae and its production method for brewing yellow rice wine, it is related to the field of microbial fermentation.The present application provides a kind of saccharomyces cerevisiae ZLCY-39, with physiological characteristics of strong fermentation capacity, high yield of wine, low yield of acid, strong acid and alcohol tolerance.Saccharomyces cerevisiae ZLCY-39 is used for brewing refreshing type yellow rice wine, with the advantages of high yield of phenylethanol, low yield of higher alcohol, high yield of total ester, strong activity, not easy to degrade.The yellow rice wine obtained by fermentation has good taste and flavor, and is not easy to "get high".At the same time, due to the acid and alcohol tolerance characteristics and high activity of saccharomyces cerevisiae ZLCY-39, semi-continuous production method can be realized, the fermentation cycle can be shortened by 25%, the equipment utilization rate is improved, and the production cost is reduced.

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 invention belongs to the technical field of microorganisms, and particularly relates to salt-tolerant saccharomyces cerevisiae and application thereof. The salt-tolerant saccharomyces cerevisiae is obtained by screening and separating from commercially available soybean paste, and is preserved in the China Center for Type Culture Collection on November 13, 2024, and the preservation number is CCTCC NO: M 20242550. The salt-tolerant saccharomyces cerevisiae still has a good growth condition in a high osmotic pressure environment with the salt concentration of 18%, has high temperature endurance capacity and alcohol endurance capacity and good acid resistance capacity, is used for preparing fermented condiments, can generate rich flavor substances through independent inoculation and fermentation, and can be used for preparing the fermented condiments. Meanwhile, the succinic acid content of the seasoning can be increased, and a high-quality product with strong taste and rich flavor is obtained.

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 enzyme detection, in particular to an enzyme activity visual detection method and a wine volume prediction method for wine volume related enzymes. The detection method comprises the following steps: constructing an ethanol dehydrogenase reaction system, wherein the ethanol dehydrogenase reaction system comprises an NAD + solution and an ethanol solution; constructing an acetaldehyde dehydrogenase reaction system, wherein the acetaldehyde dehydrogenase reaction system comprises an NAD < + > solution and an acetaldehyde solution; adding saliva samples to be detected into the ethanol dehydrogenase reaction system and the acetaldehyde dehydrogenase reaction system respectively, mixing, and reacting at 20-40 DEG C for 3 minutes; respectively adding a phenazine methyl sulfate solution and a color developing agent solution, mixing, and reacting in a dark place at 20-40 DEG C for 15-30 minutes; and observing the color of each reaction system, comparing the color with an enzyme activity standard color card, and judging the enzyme activity of the ethanol dehydrogenase and the acetaldehyde dehydrogenase according to the shade of the color. The detection method is short in required time, simple to operate, visual in detection result and suitable for home detection and real-time detection.

The invention discloses application of lycium ruthenicum anthocyanin extract in preparation of drunkenness prevention and / or hangover alleviating products, and belongs to the technical field of application of lycium ruthenicum anthocyanin extract. The invention provides application of a lycium ruthenicum anthocyanin extract in preparation of drunkenness prevention and / or hangover alleviating products. Mouse drunkenness experiments show that the lycium ruthenicum anthocyanin extract can reduce the drunkenness rate of mice, prolong the alcohol tolerance time, shorten the waking time, delay the time that the blood alcohol concentration reaches the peak value and reduce the concentration, and has the effect of dispelling the effects of alcohol. Meanwhile, the activity of ADH and ALDH in the liver can be increased, the content of ALT, AKP, gamma-GT and TG in serum is reduced, the activity of SOD is improved, the levels of LPO and MDA are reduced, and the oxidative stress state and lipid peroxidation degree of the liver are relieved. Therefore, the lycium ruthenicum anthocyanin extract has the effects of preventing drunkenness and dispelling the effects of alcohol.

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 relates to the field of rice wine brewing, and discloses a brewing method for improving the alcohol content of rice wine based on a compound yeast and compound fermentation technology, and the brewing method comprises the following steps: S1, a compound yeast preparation step: mixing basic yeast with auxiliary yeast according to a preset proportion to prepare compound yeast; s2, a first fermentation step: mixing the pretreated starch raw material with the compound yeast prepared in the S1, and performing saccharification and primary alcoholic fermentation in a first preset temperature zone to obtain primary fermented mash; and S3, a second fermentation step: additionally feeding materials into the primary fermented mash obtained in the S2, supplementing part of the compound yeast, and carrying out second fermentation in a second preset temperature zone. The compound distiller's yeast is used as a fermentation strain and an enzyme source; the basic distiller's yeast provides abundant natural microbial communities and compound enzyme systems, so that the flavor basis in the fermentation process is guaranteed; the auxiliary distiller's yeast strengthens the saccharification efficiency and the alcohol tolerance of the saccharomycetes, and is matched with a two-time fermentation process, so that a continuous metabolic substrate can be provided for the saccharomycetes, and the alcohol inhibition can be relieved.

The invention discloses application of paraxanthine in preparation of a composition for dispelling the effects of alcohol and / or preventing or improving hangover. The methods and compositions of the present invention can increase the tolerance of a subject to alcohol, alleviate the alcohol-induced drunkenness of a drunken subject, wake up the drunken subject, promote the degradation of alcohol and acetaldehyde in the body of the subject, activate the alcohol metabolism in the liver tissue of the subject, improve or recover alcoholic liver injury, improve alcohol-induced dyskinesia, and improve alcohol-induced dyskinesia. And adverse reactions or symptoms related to hangover caused by hangover or acute alcoholism can be prevented, improved or relieved.

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.