Evaluation of intoxicating effects of liquor products on drunken mice

Wu, Z.H.; Tian, Xiaofei; He, Songgui; Quan, Lei; Wei, Yunlu; Wu, Zhenqiang

doi:10.1039/c6md00491a

Cited by 9 publications

(15 citation statements)

References 31 publications

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“…Also, the certain Adhaeribacter , which was previously isolated from forest soil ( Zhang et al, 2009 ), was found in a small amount in San qu , but its effects in liquor production were still unknown, which would be further investigated. So far, the San qu has not been used in actual production process including but not limited to the reasons mentioned above, but Jiu Bing and Bing wan are used as starter for making of Jiujiang Double Distilled and Jiujiang Twelve Square ( Wu Z. et al, 2017 ), two traditional Chinese Cantonese soybean-flavor liquor (Cantonese rice liquor) for more than six decades.…”

Section: Discussionmentioning

confidence: 99%

Comparison of Bacterial Diversity Between Two Traditional Starters and the Round-Koji-Maker Starter for Traditional Cantonese Chi-Flavor Liquor Brewing

et al. 2018

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Xiaoqu is a traditional fermentation starter that is used for Chinese liquor production. Although microorganisms in the starters are closely associated with the quality and flavor of liquor, knowledge of the microbiota in xiaoqu is still far from complete, let alone the starters produced by new processes. Here, Illumina MiSeq high-throughput sequencing was applied to study bacterial composition in three types of xiaoqu used in Cantonese soybean-flavor (Chi-flavor) liquor, namely two traditional starters (Jiu Bing and Bing Wan) and a Round-Koji-maker starter (San qu) produced by the automatic starter-making disk machine. The results showed bacterial diversity in traditional starters was similar and higher than that in the Round-Koji-maker starter. Lactobacillus and Pediococcus were the dominant genera in all starters, while other different dominant genera also existed in different starters, which were Weissella, Acetobacter, and Gluconobacter for Jiu Bing, Weissella for Bing Wan, and Bacillus, Acetobacter, Acinetobacter and Klebsiella for San qu, respectively. Meanwhile, Cytophagaceae, one particular microbial family, and some pathogens including Klebsiella, Cronobacter, and Enterobacter were also found in San qu, indicating the automatic starter-making disk machine should be ameliorated before applied into industrial production. These results enriched our knowledge on xiaoqu-related microorganisms and might be helpful in industrial Chi-flavor liquor production and the development of fermentation technology.

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Section: Discussionmentioning

confidence: 99%

Comparison of Bacterial Diversity Between Two Traditional Starters and the Round-Koji-Maker Starter for Traditional Cantonese Chi-Flavor Liquor Brewing

et al. 2018

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“…Mice were randomly grouped for each FL sample with six mice in each group. The FLs ( Table 2 ) were orally administered to the mice using a gavage needle at different dosages (0.356, 0.435, 0.514, 0.593, 0.672, and 0.751 g of alcohol per 100 g body weight) [ 21 ]. Alcohol feeding was conducted only once for each mouse.…”

Section: Methodsmentioning

confidence: 99%

“…Tests of behavioral reactions, including rotary running and forced-swim abilities, were conducted at two different time points, that is, at 0.5 and 2 h after the feeding, which represented the rapidly increasing and slowly increasing intoxication states, respectively. The running and forced-swim tests were measured with a rotating shaft (15 cm in diameter) and an annular maze (550 mm × 350 mm × 200 mm) containing water, respectively [ 21 ]. All of the measurements were performed in triplicate.…”

Section: Methodsmentioning

confidence: 99%

“…The BAC was determined by the modified method of Wu et al [ 21 ]. A Shimadzu GC system (2014 C, Shimadzu Corporation, Tokyo, Japan) equipped with a gas chromatography (GC) column (30 m × 0.25 mm × 0.25 μm, WondaCap WAX, Shimadzu Corporation, Tokyo, Japan) and a flame ionization detector (FID; Shimadzu Corporation, Tokyo, Japan) was employed for the GC analysis.…”

Section: Methodsmentioning

confidence: 99%

“…To quantify the intoxicating effect of liquor products, Wu et al developed a method to evaluate the intoxicating degree (ID) using a mouse model [ 21 ]. The ID is a reliable index that closely reflects the quality of liquor products by integrating the contribution of multiple chemical components to the overall intoxicating effect.…”

Section: Introductionmentioning

confidence: 99%

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Evaluating the Intoxicating Degree of Liquor Products with Combinations of Fusel Alcohols, Acids, and Esters

Xie

Tian

et al. 2018

Molecules

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To investigate the effects of fusel alcohols on the intoxicating degree of liquor products, formulated liquors (FLs) were prepared by blending 1-propanol, isobutanol, and isoamyl alcohol with ethanol, organic acids, and corresponding ethyl esters to simulate the formula of traditional Chinese liquors. The prepared FLs were submitted for evaluation of their intoxicating degree (ID). The results showed that the fusel alcohols had a biphasic effect on the IDs of the FLs, depending on the comprehensive coordination of the characteristic minor components. The importance of the suitable ratio of alcohols/acids/esters (RAAE) on the IDs was also revealed. Under an optimal ratio level, the fusel alcohols exhibited negligible effects on the IDs of the FLs. Moreover, the ratio of isoamyl alcohol to isobutanol (IA/IB) showed a strong positive correlation to the IDs of the FLs. This study lays a foundation for the potential application in producing low-ID liquor.

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Evaluating and forecasting the associated main flavor components in Baijiu (Chinese distilled spirits) with alcohol metabolism and hangover symptoms through mice acute withdrawal model

Huangfu

et al. 2022

Food Science & Nutrition

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Over the past few decades, more alcohol-problem concerns focused on reducing the risk of hangover caused by the alcoholic beverages over-consumption. Chinese distilled spirits (Baijiu) is one of the most favorite alcoholic beverages. The intention of this study is to explore the associations of main flavor components in Baijiu and hangover symptoms using mice acute alcohol withdrawal model. The behaviors of each mouse were assessed by open-field tests using separate groups of mice with the treatment of sauce-aroma Baijiu, light-aroma Baijiu, strong-aroma Baijiu, pure alcohol, and distilled water, respectively. The behavioral data including total move distance and immobile time were used as indicators for the evaluation of the liquor intoxicating effects. Alcohol and acetaldehyde concentrations in mice plasma and the neurotransmitter contents of GABA and Glu in mice cerebellum were detected afterward. The results showed that the mice with the treatment of Baijiu samples displayed unusual exciting behaviors including increased alcohol metabolization with alleviating drunken and hangover symptoms, compared with that of pure alcohol control groups after 2-4 h. Moreover, the sauce-aroma Baijiu treatment group showed lessening intoxicated symptoms than those of light-aroma Baijiu and strong-aroma Baijiu. In addition, there were significant differences between Baijiu and pure alcohol treatment groups at the inhibitory neurotransmitter GABAergic levels and its receptor GABA-AR1 activating levels in the mice neuron cells. Furthermore, the Principal Component Analysis (PCA) analysis inferred that the flavor compounds acetic acid, ethyl acetate, ethyl lactate, and 1-propanol in the sauce-aroma Baijiu were played the major roles in the drunk behaviors that caused by the hangover. While, the acetic acid

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Evaluation of intoxicating effects of liquor products on drunken mice

Cited by 9 publications

References 31 publications

Comparison of Bacterial Diversity Between Two Traditional Starters and the Round-Koji-Maker Starter for Traditional Cantonese Chi-Flavor Liquor Brewing

Comparison of Bacterial Diversity Between Two Traditional Starters and the Round-Koji-Maker Starter for Traditional Cantonese Chi-Flavor Liquor Brewing

Evaluating the Intoxicating Degree of Liquor Products with Combinations of Fusel Alcohols, Acids, and Esters

Evaluating and forecasting the associated main flavor components in Baijiu (Chinese distilled spirits) with alcohol metabolism and hangover symptoms through mice acute withdrawal model

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