Food & Function: Accepted Manuscript

View Article Online
View Journal
Food & Function

Accepted Manuscript
This article can be cited before page numbers have been issued, to do this please use: S. Li, L. Gan, S. Li, J. Zheng, D. Xu and
H. B. Li, Food Funct., 2013, DOI: 10.1039/C3FO60282F.
Food & Function

Linking the chemistry and physics of food with health and nutrition
www.rsc.org/foodfunction
Volume 2 | Number 5 | May 2011 | Pages 215280
This is an Accepted Manuscript, which has been through the RSC Publishing peer
review process and has been accepted for publication.
Accepted Manuscripts are published online shortly after acceptance, which is prior
to technical editing, formatting and proof reading. This free service from RSC
Publishing allows authors to make their results available to the community, in
citable form, before publication of the edited article. This Accepted Manuscript will
be replaced by the edited and formatted Advance Article as soon as this is available.
To cite this manuscript please use its permanent Digital Object Identifier (DOI),
which is identical for all formats of publication.
More information about Accepted Manuscripts can be found in the
Information for Authors.
ISSN 2042-6496
COVER ARTICLE
Schini-Kerth et al.
Evaluation of different fruit juices and purees and optimization of a red fruit juice
blend
2042-6496(2011)2:5;1-7
Please note that technical editing may introduce minor changes to the text and/or
graphics contained in the manuscript submitted by the author(s) which may alter
content, and that the standard Terms & Conditions and the ethical guidelines
that apply to the journal are still applicable. In no event shall the RSC be held
responsible for any errors or omissions in these Accepted Manuscript manuscripts or
any consequences arising from the use of any information contained in them.
www.rsc.org/foodfunction
Registered Charity Number 207890
Page 1 of 34
Food & Function
View Article Online
DOI: 10.1039/C3FO60282F
Effects of Herbal Infusion, Tea and Carbonated Beverage on
Alcohol
Activities
Dehydrogenase
and
Aldehyde
Dehydrogenase
Published on 25 September 2013. Downloaded on 10/10/2013 11:28:42.
6
7
Sha Li, Li-Qin Gan, Shu-Ke Li, Jie-Cong Zheng, Dong-Ping Xu and Hua-Bin Li *
8
9
10
11
Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of
12
Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China
13
14
15
16
17
* Corresponding author. E-mail: lihuabin@mail.sysu.edu.cn; Tel.: +86-20-87332391;

Fax: +86-20-87330446.
18
19
20
21
Food & Function Accepted Manuscript
Food & Function
Page 2 of 34
View Article Online
DOI: 10.1039/C3FO60282F
22
Abstract
24
Various alcoholic beverages containing different concentrations of ethanol are
25
widely consumed, and excessive alcohol consumption may result in serious health
26
problem. The consumption of alcohol beverages is often accompanied by non-alcohol
27
beverages, such as herbal infusion, tea and carbonated beverage to relieve drunk
28
symptoms. The aim of this study was to supply new information on effects of these
29
beverages on alcohol metabolism for nutritionists and the general public to reduce harm
30
of excessive alcohol consumption. Effects of 57 kinds of herbal infusion, tea and
31
carbonated beverages on alcohol dehydrogenase and aldehyde dehydrogenase activities
32
were evaluated. Generally, effects of these beverages on alcohol dehydrogenase and
33
aldehyde dehydrogenase activities are very different. The results suggested that some
34
beverages should not be drunk after excessive alcohol consumption, and several
35
beverages may be potential dietary supplement for the prevention and treatment of harm
36
from excessive alcohol consumption.
37
38
Keywords: Herbal infusion; Tea; Carbonated beverage; Alcohol dehydrogenase;
39
Aldehyde dehydrogenase.
40
41
42
23
Page 3 of 34
Food & Function
View Article Online
DOI: 10.1039/C3FO60282F
43
1. Introduction
45
Alcohol consumption has been continued from the pre-historic and various alcoholic
46
beverages are widely drunk in the world nowadays. In moderation, alcohol consumption
47
can exert a range of protective effects. People who drink regularly and moderately, as
48
contrasted to non-drinkers, tend to have better insulin sensitivity, lower risks for
49
vascular disorders, diabetes, and dementia, and reduced overall mortality.1-3 Moreover,
50
women who drink moderately may be at lower risk for weight gain.4 However,
51
excessive consumption of alcohol, whether acute or chronic, is often associated with a
52
tremendous burden of disease and dysfunction not only alcoholic hepatitis and its
53
common sequels cirrhosis and hepatocarcinoma, but also a range of other disorders
54
including nausea, dyspepsia, malabsorption of nutrients, pancreatitis, cardiomyopathy,
55
hypertension, and stroke, and fetal alcohol syndrome.2,5,6 The primary mediator of these
56
adverse effects appear to be ethanols first metabolite, acetaldehyde.7,8 Ethanol is
57
metabolized by a 2-step process in which alcohol dehydrogenase (ADH) oxidizes
58
ethanol to acetaldehyde, which is further oxidized to acetate by aldehyde dehydrogenase
59
(ALDH). Acetaldehyde has been incriminated as an etiological factor in pathogenesis of
60
the lesions and tumor of large bowel.2,9 The metabolic, pharmacological, and
61
toxicological effects of ethanol depend on the duration of exposure and the
62
concentrations of ethanol and the accumulated acetaldehyde in body fluids and tissue.7
63
Studies have confirmed that several factors may affect the extent of the first-pass
44
Food & Function
Page 4 of 34
View Article Online
64
metabolism of ethanol, such as food consumption, genetic polymorphism of
65
alcohol-metabolizing enzymes, medications that interfere with activity of the
66
metabolizing enzymes and/or with absorption of ethanol.2,10,11 ADH and ALDH are the
67
principal enzymes responsible for metabolism of ethanol in humans. If some foods
68
(such as non-alcohol beverage) could change activities of ADH and ALDH, they would
69
increase/reduce toxicities of ethanol and aldehyde on humans.
70
The consumption of alcohol beverages is often accompanied by non-alcohol
71
beverages, such as herbal infusion, tea and carbonated beverage to relieve drunk
72
symptoms. Traditionally, tea and herbal infusions were infused only before drinking.
73
Nowadays, a variety of tea and herbal infusions have been produced and sold
74
commercially. A special kind of herbal infusion is called cool tea (Liang cha in Chinese),
75
which originated from South China. The cool tea is made from some kinds of herbs, and
76
has been drunk as a beverage for hundreds of years. It have been reported that the cool
77
tea has the efficacies of clearing away heat, detoxification, dewetting, moistening lung,
78
stopping thirsty, relieving fever, alleviating pain, restoring strength, modulating
79
immunity, antioxidant and anticancer.12-15 Tea consumption is also associated with
80
reduced risks of cardiovascular disease and cancers. Tea and herbal infusions are
81
popular beverages, and widely consumed in China and many other places in the world.
82
In addition, carbonated beverages are widely drunk in the world due to its special flavor,
83
specifically the effect of carbonation on perception.16
84
Despite the widespread use, effects of herbal infusion, tea and carbonated
DOI: 10.1039/C3FO60282F
Page 5 of 34
Food & Function
View Article Online
85
beverages on ADH and ALDH activities have not been evaluated. Furthermore, the
86
more and more accidents are reported, which concerned about that the alcoholism was
87
exacerbated when some food was consumed after drinking excessive alcohol. This
88
could be because some food (such as beverages) possesses the abilities to
89
decrease/increase activities of alcohol metabolizing enzymes. Thus, it was to try
90
pointing out scientifically that some beverages are inappropriate to drink after excessive
91
alcohol consumption in this study. In addition, it was also to attempt to find out some
92
effective beverages capable of anti-alcohol. Therefore, the aim of this study was to
93
systematically evaluate effects of 57 kinds of the selected beverages on alcohol
94
metabolism, to investigate the relationship of ADH and ALDH activities influenced by
95
these beverages, and to supply new information on effects of these beverages on alcohol
96
metabolism for nutritionists and the general public to reduce harm of excessive alcohol
97
consumption.
98
99
2. Materials and methods
100
101
2.1. Chemicals and samples
102
103
Alcohol dehydrogenase, aldehyde dehydrogenase and NAD+ were purchased from
104
Sigma Chemical Co. (St. Louis, Missouri, USA). Ethanol, acetaldehyde, sodium
105
pyrophosphate, pyrazole, acetic acid and sodium hydroxide were purchased from
DOI: 10.1039/C3FO60282F
Food & Function
Page 6 of 34
View Article Online
106
Tianjing Chemical Factory (Tianjing, China). Acetaldehyde was redistilled before use.
107
All other chemicals and solvents used in this study were of analytical grade.
108
The 57 herbal infusion, tea and carbonated beverages were bought from local
109
markets in Guangzhou, China, which are commercial preparations and in the form of tin
110
with aqueous solution. The various beverages were centrifuged at 4,200 g for 20 min,
111
then stored at 4 C for the evaluation of the activities in 1-2 days.
112
113
2.2. Assays of ADH and ALDH activities
114
115
ADH activity was determined by the modified Valle & Hoch method.17 In chief, 1.5 mL
116
pyrophosphate buffer (0.1 M, pH 8.8), 0.1 mL 0.25 U/mL of ADH, 0.5 mL ethanol
117
(11.5%, v/v), and 0.1 mL sample were mixtured at 25 oC, and then 1.0 mL 0.01 M
118
NAD+ was added to initiate the reaction. The absorbance was immediately measured at
119
340 nm, and was measured again after 15 min.
120
ALDH activity was determined by the modified Blair & Bodley method.18 In chief,
121
1.6 mL pyrophosphate buffer (0.1 M, pH 9.5), 0.1 mL 0.25 U/mL of ADH, 0.1 mL 0.1
122
M of acetaldehyde, 0.1 mL 0.01 M of pyrazole, and 0.1 mL sample were mixtured at 30
123
124
was immediately measured at 340 nm, and was measured again after the mixture was
125
warmed at 30 oC for 15 min.
126
C, and then 1.0 mL 3.6 mM NAD+ was added to initiate the reaction. The absorbance
The absorbance in the absence of ethanol or acetaldehyde was subtracted as blank.
DOI: 10.1039/C3FO60282F
Page 7 of 34
Food & Function
View Article Online
DOI: 10.1039/C3FO60282F
127
One milliunit (mU) of the enzyme activity of ADH or ALDH corresponds to 1 nmol
128
NADH produced per minute, based on an extinction coefficient of 6.22 mM-1 cm-1 for
129
NADH at 340 nm. The activity was expressed as percent compared to control.
130
2.3. Statistical analysis
132
133
All the experiments were carried out in triplicate, and the results were expressed as
134
mean SD (standard deviation). Statistical analysis was performed using SPSS 13.0
135
and Excel 2003. Differences between means of data for different beverage samples were
136
compared by least significant difference (LSD) test. The p value less than 0.05 was
137
considered to be statistically significant.
138
139
3. Results and discussion
140
141
Various alcoholic beverages are widely drunk in the world. They contain different
142
concentrations of ethanol, such as, strong wine (50 - 65%), grape wine (10 - 15%), and
143
beer (2 - 5%). However, excessive consumption of alcohol could result in social
144
problem (such as traffic affair) and various health problems (such as nausea and
145
colorectal cancer).19 When excessive ethanol was consumed, acetaldehyde appears
146
likely to be the key mediator of the subsequent hangover.20,21 Hence, an effective
147
hangover prevention will either suppress acetaldehydes level following ethanol
131
Food & Function
Page 8 of 34
View Article Online
148
consumption, or will antagonize certain toxic end-organ effects of this compound.10,22
149
When excessive alcohol is drunk, humans usually drink a lot of non-alcoholic beverages
150
to expect that ethanol and its metabolites could be expelled out body by urine. In this
151
study, effects of 57 kinds of the selected herbal infusion, tea and carbonated beverages
152
on ADH and ALDH activities were evaluated systematically. These beverages were
153
obtained from markets in Guangzhou which represent main categories of the beverages
154
made in China, including 40 kinds of herbal infusions, 12 kinds of tea infusions, and 5
155
kinds of carbonated beverages (Table 1).
156
Seen from Table 1, these beverages could be categorized four items according to
157
their effects on ADH and ALDH activities: (1) increase ADH activity and also increase
158
ALDH activity, (2) increase ADH activity and decrease ALDH activity, (3) decrease
159
ADH activity and also decrease ALDH activity, and (4) decrease ADH activity and
160
increase ALDH activity. In addition, difference between most samples and blank as well
161
as difference among most samples were statistical significant (Table 1).
162
163
3.1. The beverages of increase ADH activity and also increase ALDH activity
164
165
Four out of 57 kinds of the selected beverages could increase ADH activity and also
166
increase ALDH activity (Table 1). Xue bi could weakly increase ADH activity, and
167
markedly increase ALDH activity. That is, ethanol is slowly metabolized to more toxic
168
aldehyde, but aldehyde could rapidly be metabolized to non-toxic acetic acid. ALDH
DOI: 10.1039/C3FO60282F
Page 9 of 34
Food & Function
View Article Online
169
converts acetaldehyde to acetate in a reaction that does not generate oxidants. Since
170
acetate appears to be innocuous in the moderate concentrations generated during alcohol
171
metabolism indeed, it is suspected that acetate may mediate many of the protective
172
health effects associated with regular moderate consumption of alcohol.23 Measures
173
which boost the activity of ALDH have the potential to mitigate the adverse effects of
174
alcohol consumption by minimizing tissue exposure to acetaldehyde.10 Thus, this
175
beverage is benefit to reduce harm of excessive alcohol consumption. Moreover, ALDH,
176
a detoxifying enzyme responsible for oxidizing intracellular aldehydes, plays an
177
important role in multiple biological activities, including drug resistance, cell
178
differentiation and oxidative metabolism.24 The activation of ALDH by xue bi may be
179
benefit for our health even without alcohol consumption. Its reported that taurine,
180
which is added to many soft drinks, can promote efficiently elimination of acetaldehyde
181
by influence the effect of ALDH.10, 25 This suggest that some compounds existed in xue
182
bi may have the same effect on ALDH as taurine. In addition, bai yi qing liang cha,
183
yang xie cheng ma ti shuang, and bai shi ke le could weakly increase ADH and ALDH
184
activities, and would not be almost effects on metabolisms of ethanol and aldehyde.
185
186
3.2. The beverages of increase ADH activity and decrease ALDH activity
187
188
Twenty-one out of 57 kinds of the selected beverages could increase ADH activity and
189
decrease ALDH activity (Table 1). Deng lao liang cha (guan zhuang), and huo ma ren
DOI: 10.1039/C3FO60282F
Food & Function
Page 10 of 34
View Article Online
190
could obviously increase ADH activity, but markedly decrease ALDH activity.
191
Taraxerone has been identified from higher plants, and the study was performed to
192
evaluate the enhancing effects of taraxerone on ADH and ALDH via in vitro and in vivo
193
investigations. It was demonstrated that ADH and ALDH activities were enhanced by
194
taraxerone via increases of AHD and ALDH gene expressions, thus plasma alcohol and
195
acetaldehyde levels were efficiently reduced by taraxerone treatment with the
196
concentration dependent manners.26 As we known, these infusions were made by
197
different kinds of herbs and medical plants, which contain numerous and complicated
198
bioactive compounds. Some of them might act like taraxerone, or taraxerone was just
199
one of the components. However, because components of these infusions are complex,
200
some other ingredients might possess inactivation effect on ALDH.
201
These infusions could accelerate ethanol metabolism to more toxic aldehyde, but
202
metabolism of aldehyde to non-toxic acetic acid is seriously prohibited. Aldehyde
203
would be accumulated and result in a series of health problems. Oxidative stress and
204
other toxic consequences of acetaldehyde exposure appear to be primarily responsible
205
for the manifold adverse health effects of chronic alcohol abuse, and also for the
206
increased cancer risks associated with moderate alcohol consumption.27,28 Therefore,
207
these beverages should not be drunk by humans with excessive alcohol consumption.
208
The other beverages of this item are not also benefit to humans with excessive alcohol
209
consumption because they could more or less increase ADH activity and obviously
10
DOI: 10.1039/C3FO60282F
Page 11 of 34
Food & Function
View Article Online
DOI: 10.1039/C3FO60282F
210
deccrease ALDH activity. It would be better that humans with excessive alcohol
211
consumption do not drink these beverages simultaneously.
212
213
3.3. The beverages of decrease ADH activity and also decrease ALDH activity
215
Thirty-one out of 57 kinds of the selected beverages could decrease ADH activity and
216
also decrease ALDH activity (Table 1). Qing re jie biao cha, and qing yan li hou cha
217
could markedly decrease ADH and ALDH activities. Green tea and tea products are
218
proven to be rich in catechins and flavonoidal polyphenols by numerous quantifying
219
techniques. In a study, it was demonstrated that catechins and flavonoids including four
220
new quercetin glycosides isolated from tea leaves showed strong yeast ADH-inhibitory
221
activities.29 With regard to this part, the results obtained are consistent with the results
222
reported in the literature.29 The metabolism of ethanol to aldehyde is seriouly prohibited
223
by these beverages, and drunk symptoms of humans with excessive alcohol
224
consumption would not be relieved. In addition, metabolism of toxic aldehyde to
225
non-toxic acetic acid is also seriously prohibited, which is not benefit to reduce harm of
226
excessive alcohol consumption. Therefore, its better not drink these beverages with
227
excessive alcohol consumption. For other beverages of this item, they could more or
228
less decrease ADH activity and obviously decrease ALDH activity, which would
229
prohibit metabolisms of ethanol and aldehyde, and are not also benefit to humans with
11
214
Food & Function
Page 12 of 34
View Article Online
DOI: 10.1039/C3FO60282F
230
excessive alcohol consumption. Thus, it would be better that humans with excessive
231
alcohol consumption do not drink these beverages simultaneously.
232
233
3.4. The beverages of decrease ADH activity and increase ALDH activity
235
Only 1 out of 57 kinds of the selected beverages could weakly decrease ADH activity
236
and markedly increase ALDH activity (Table 1). That is, metabolism of ethanol to more
237
toxic aldehyde is weakly prohibited, but aldehyde could rapidly be metabolized to
238
non-toxic acetic acid. The beverage boosted the activity of ALDH has the potential to
239
mitigate the adverse effects of alcohol consumption by minimizing tissue exposure to
240
acetaldehyde. Thus, this beverage (hui yi su da shui) is very benefit to reduce harm of
241
excessive alcohol consumption. Hui yi su da shui is a kind of weak alkali soda drinks,
242
which contains some flavor additives and sugar. Some specific additives may be the
243
bioactive compound responsible for the activation of ALDH, which is worthy of further
244
study.
245
246
3.5. The relationship of ADH and ALDH activities influenced by these beverages
247
248
Fifty-seven kinds of the selected beverages have been categorized four items according
249
to their effects on ADH and ALDH activities, and their percents are shown in Fig. 1.
250
Seen from Fig. 1, 31 out of 57 beverages (54.4%) could decrease ADH activity and also
12
234
Page 13 of 34
Food & Function
View Article Online
251
decrease ALDH activity; 21 out of 57 beverages (36.8%) could increase ADH activity
252
and decrease ALDH activity; 4 out of 57 beverages (7.0%) could increase ADH activity
253
and also increase ALDH activity; 1 out of 57 beverages (1.8%) could decrease ADH
254
activity and increase ALDH activity. In addition, the relationship of ADH and ALDH
255
activities influenced by 57 beverages is shown in Fig. 2. A very weak correlation (R2 =
256
0.0661) between ADH and ALDH activities influenced by 57 beverages suggested that
257
the components capable of increase (or decrease) ADH activity could be different from
258
those increase (or decrease) ALDH activity, or the same component increase (or
259
decrease) ADH activity, but decrease (or increase) ALDH activity, which is worth to be
260
studied further. Disulfiram, an alcohol aversive drug, is known to be an excellent
261
inhibitor of both ADH and ALDH, and its some components may possess the ability to
262
decrease the activities of ADH and ALDH simultaneously.30 Meanwhile, the study has
263
confirmed that catechins and flavonoids isolated from leaves of Camellia sinensis
264
showed strong yeast ADH-inhibitory activities yet none of the isolates showed any
265
significant ALDH inhibitory,29 which showed that some compounds from plant could
266
influence ADH and ALDH activities.
267
Furthermore, seen from Fig. 1 & 2, many of these beverages could decrease ADH
268
activity and another (a lot of) beverages could increase ADH activity; most of these
269
beverages could decrease ADH activity and only several beverages could increase ADH
270
activity. That is, 32 out of 57 beverages (56.1%) could decrease ADH activity and
271
another 25 (43.9%) could increase ALDH activity; 52 out of 57 beverages (91.2%)
13
DOI: 10.1039/C3FO60282F
Food & Function
Page 14 of 34
View Article Online
272
could decrease ALDH activity and another 5 (8.8%) could increase ALDH activity. It is
273
not hard to find that there are relatively rare beverages could activate ALDH. The
274
studies have indicated that Asians is deficient in ALDH activity.31,32 Hence, the effective
275
hangover prevention is suggested to possess the ability to boost the activity of ALDH,
276
which have the potential to mitigate the adverse effects of alcohol consumption by
277
minimizing tissue exposure to acetaldehyde.10,33,34 Thus, it is very important that several
278
beverages capable of increase ALDH activity have been screened out.
279
Usually, ethanol could be rapidly metabolized to toxic aldehyde in human body,
280
but aldehyde would be very slowly metabolized to non-toxic acetic acid. When the
281
metabolism of ethanol to aldehyde is seriously prohibited, drunk symptoms of humans
282
with excessive alcohol consumption would not be relieved. However, if ethanol is
283
rapidly metabolized to aldehyde, but the metabolism of aldehyde to acetic acid is
284
seriously prohibited, a lot of aldehyde would be accumulated in human body, which
285
would result in a series of health problems. Therefore, it would be better if ADH and
286
ALDH activities could be simultaneously increased, and increase of ALDH activity is
287
more than that of ALDH activity; or ALDH activity could be markedly increased with a
288
weak prohibition of ADH activity. Thus, 2 of 57 beverages studied, xue bi and hui yi su
289
da shui, are suitable for drinking for humans with excessive alcohol consumption.
290
291
4. Conclusions
292
14
DOI: 10.1039/C3FO60282F
Page 15 of 34
Food & Function
View Article Online
293
Effects of 57 kinds of the selected herbal infusion, tea and carbonated beverages on
294
ADH and ALDH activities were evaluated. Generally, effects of these beverages on
295
alcohol dehydrogenase and aldehyde dehydrogenase activities are very different, and
296
several beverages could markedly increase/reduce ADH and ALDH activities. The
297
results suggested that some beverages should not be drunk after excessive alcohol
298
consumption, and several beverages may be potential dietary supplement for the
299
prevention and treatment of harm from excessive alcohol consumption. This study
300
supplied new information on effects of these beverages on alcohol metabolism for
301
nutritionists and the general public, and further study on the precise compounds and
302
mechanisms responsible for the activities of these beverages is still needed.
303
304
Acknowledgements
305
306
This research was supported by the Hundred-Talents Scheme of Sun Yat-Sen University.
307
308
309
References
1
S. Costanzo, C. A. Di, M. B. Donati, L. Iacoviello and G. G. De, Alcohol
310
consumption and mortality in patients with cardiovascular disease: a meta-analysis,
311
J. Am. Coll. Cardiol., 2010, 55, 1339-1347.
312
313
C. P. Chiang, C. W. Wu, S. P. Lee, J. L. Ho, S. L. Lee, S. Nieh and S. J. Yin,

Expression pattern, ethanol-metabolizing activities, and cellular localization of
15
DOI: 10.1039/C3FO60282F
Food & Function
Page 16 of 34
View Article Online
DOI: 10.1039/C3FO60282F
314
alcohol and aldehyde dehydrogenases in human small intestine, Alcohol. Clin. Exp.
315
Res., 2012, 36, 2047-2058.

3
may promote leanness in women. Med. Hypotheses, 2000, 54, 794-597.
317
318
M. F. McCarty, The insulin-sensitizing activity of moderate alcohol consumption
L. Wang, I. M. Lee, J. E. Manson, J. E. Buring and H. D. Sesso, Alcohol
319
consumption, weight gain, and risk of becoming overweight in middle-aged and
320
older women. Arch. Intern. Med., 2010, 170, 453-461.
321
117-125.
322
323
6 P. S. Brocardo, J. Gil-Mohapel and B. R. Christie, The role of oxidative stress in

fetal alcohol spectrum disorders, Brain Res. Rev., 2011, 67, 209-225.
324
325
Res., 2003, 27, 336-347.
331
333
T. M. Badger, M. J. Ronis, H. K. Seitz, E. Albano, M. Ingelman-Sundberg and C. S.

Lieber, Alcohol metabolism: role in toxicity and carcinogenesis, Alcohol. Clin. Exp.
330
332
V. Vasiliou, A. Pappa and T. Estey, Role of human aldehyde dehydrogenases in

endobiotic and xenobiotic metabolism. Drug. Metab. Rev., 2004, 36, 279-299.
328
329
C. J. Eriksson, The role of acetaldehyde in the actions of alcohol (update 2000),

Alcohol. Clin. Exp. Res., 2001, 25, 15S-32S.
326
327
T. Chiba and S. F. Phillips, Alcohol-related diarrhea, Addict. Biol., 2000, 5,
10
M. F. McCarty, Nutraceutical strategies for ameliorating the toxic effects of alcohol,

Med. Hypotheses, 2013, 80, 456-462.
16
316
Page 17 of 34
Food & Function
View Article Online
DOI: 10.1039/C3FO60282F
M. H. Pittler, J. C. Verster and E. Ernst, Interventions for preventing or treating
335
alcohol hangover: systematic review of randomised controlled trials, Br. Med. J.,
336
2005, 331, 1515-1518.
337
11
12
L. Fu, B. T. Xu, R. Y. Gan, Y. Zhang, X. R. Xu, E. Q. Xia and H. B. Li, Total
338
phenolic contents and antioxidant capacities of herbal and tea infusions, Int. J. Mol.
339
Sci., 2011, 12, 2112-2124.
340
13 F. Li, S. Li, H. B. Li, G. F. Deng, W. H. Ling and X. R. Xu, Antiproliferative

activities of tea and herbal infusions, Food Funct., 2013, 4, 530-538.
341
342
14
1997, 25, 103-134.
343
344
S. Y. Hu, Herbal teas and populace health care in tropical China, Am. J. Chin. Med.,
15
Z. B. Dashinamzhilov, P. B. Lubsandorzhieva, K. S. Lonshakova and S. M.
345
Batorova, A hepatoprotective effect of medicinal herbal tea hexacholefit in
346
ethanol-induced liver damage, Patol. Fiziol. Eksp. Ter., 2008, 1, 25-26.
347
16
A. Saint-Eve, I. Deleris, G. Feron, D. Ibarra, E. Guichard and I. Souchon, How
348
trigeminal, taste and aroma perceptions are affected in mint-flavored carbonated
349
beverages, Food Qual. Prefer., 2010, 21, 1026-1033.
350
17
J. S. Moreb, A. Gabr, G. R. Vartikar, S. Gowda, J. R. Zucali and D. Mohuczy,
351
Retinoic acid down-regulates aldehyde dehydrogenase and increases cytotoxicity
352
of 4-hydroperoxycyclophosphamide and acetaldehyde, J. Pharmacol. Exp. Ther.,
353
2005, 312, 339-345.
354
18
A. H. Blair and Bodley, F. H. Human liver aldehyde dehydrogenase: Partial
17
334
Food & Function
Page 18 of 34
View Article Online
DOI: 10.1039/C3FO60282F
purification and properties, Can. J. Biochem., 1969, 47, 265-272.
355
19
Cell Mol. Biol., 2007, 53, 70-87.
357
358
K. Husain, Vascular endothelial oxidative stress in alcohol-induced hypertension,
20
G. P. Voulgaridou, I. Anestopoulos, R. Franco, M. I. Panayiotidis and A. Pappa,
359
DNA damage induced by endogenous aldehydes: current state of knowledge.
360
Mutat. Res., 2011, 711, 13-27;.
361
21
S. A. Marchitti, C. Brocker, D. Stagos, and V. Vasiliou, Non-P450 aldehyde
362
oxidizing enzymes: the aldehyde dehydrogenase superfamily. Expert Opin. Drug
363
Metab. Toxicol., 2008, 4, 697-720.
364
22
endobiotic and xenobiotic metabolism. Drug Metab. Rev., 2004, 36, 279-299.
365
366
V. Vasiliou, A. Pappa and T. Estey, Role of human aldehyde dehydrogenases in
23
M. F. McCarty, Does regular ethanol consumption promote insulin sensitivity and
367
leanness by stimulating AMP-activated protein kinase? Med. Hypotheses, 2001, 57,
368
405-407.
369
24
R. J. Kim, J. R. Park, K. J. Roh, A. R. Choi, S. R. Kim, P. H. Kim, J. H. Yu, J. W.
370
Lee, S. H. Ahn, G. Gong, J. W. Hwang, K. S. Kang, G. Kong, Y. Y. Sheen and J. S.
371
Nam, High aldehyde dehydrogenase activity enhances stem cell features in breast
372
cancer cells by activating hypoxia-inducible factor-2a, Cancer Lett., 2013, 333,
373
18-31.
374
25 S. L. Devi, P. Viswanathan and C. V. Anuradha. Taurine enhances the metabolism
375
and detoxification of ethanol and prevents hepatic fibrosis in rats treated with iron
18
356
Page 19 of 34
Food & Function
View Article Online
DOI: 10.1039/C3FO60282F
377
26 C. K. Sung, S. M. Kim, C. J. Oh, S. A. Yang, B. H. Han and E. K. Mob. Taraxerone
378
enhances alcohol oxidation via increases of alcohol dehyderogenase (ADH) and
379
acetaldehyde dehydrogenase (ALDH) activities and gene expressions, Food Chem.
380
Toxicol., 2012, 50, 2508-2514.
381
27
A. I., Cederbaum, Y. Lu and D. Wu, Role of oxidative stress in alcohol-induced

liver injury, Arch. Toxicol., 2009, 83, 519-548.
382
383
28 X, Zhang, S. Y. Li, R. A. Brown and J. Ren, Ethanol and acetaldehyde in alcoholic
384
cardiomyopathy: from bad to ugly en route to oxidative stress, Alcohol, 2004, 32,
385
175-186.
386
29
M. M. Manir, J. K. Kim, B. G. Lee and S. S. Moon,Tea catechins and flavonoids
387
from the leaves of Camellia sinensis inhibit yeast alcohol dehydrogenase, Bioorg.
388
Med. Chem., 2012, 20, 2376-2381.
389
30
Y. Shen, K. Lindemeyer, C. Gonzalez, X. M. Shao, I. Spingelman, R. W. Olsen,
390
and J. Liang, Dihydromyricetin as a novel anti-alcohol intoxication medication. J.
391
Neurosci., 2012, 32, 390-401.
392
31
T. L. Wall, S. M. Horn, M. L. Johnson, T. L. Smith and L. G. Carr, Hangover
393
symptoms in Asian Americans with variations in the aldehyde dehydrogenase
394
(ALDH2) gene. J. Stud. Alcohol., 2000, 61, 13-7.
395
396
32 R. Penning, N. M. Van, L. A. Fliervoet, B. Olivier and J. C.Verster, The pathology

of alcohol hangover. Curr. Drug Abuse Rev., 2010, 3, 68-75.
19
and alcohol, Environ. Toxicol. Pharmacol., 2009, 27, 120-126.
376
Food & Function
Page 20 of 34
View Article Online
DOI: 10.1039/C3FO60282F
33
S. Singh, C. Brocker, V. Koppaka, Y. Chen, B. C. Jackson, A. Matsumoto, D. C.
398
Thompson and V. Vasiliou, Aldehyde dehydrogenases in cellular responses to
399
oxidative/electrophilic stress, Free Radic. Biol. Med., 2013, 56, 89-101.
400
34 N. E. Sladek, Human aldehyde dehydrogenases: potential pathological,
401
pharmacological, and toxicological impact. J. Biochem. Mol. Toxicol., 2003, 17,
402
7-23.
397
403
404
405
406
407
408
409
410
411
412
413
414
415
416
417
20
Page 21 of 34
Food & Function
View Article Online
DOI: 10.1039/C3FO60282F
418
Table 1 Effects of 57 the selected beverages on ADH and ALDH activities

No.
1H
2H
3H
Name in
ADH
Difference
ALDH
Difference of
Chinese
(%)
of ADH a
(%)
ALDH a
wu hua qu
-66.6
-60.6 2.1
*, 13H, 49T
shi cha
1.4
qing yan
-83.7
*, 19H
-132.4 3.2
li hou cha
1.8
qing re jie
-87.8
-95.8 1.3
*, 5H, 6H, 7H, 10H,
biao cha
0.8
Name
11H, 14H, 15H, 16H,

18H, 20H, 25H, 38H,
44T, 45T, 47T, 51T
4H
qing re an
-41.7
chuang
0.4
zhi ke hua
tan cha
*, 9H
-108.5 1.1
*, 9H, 12H, 26H, 31H
-64.0
*, 6H, 22H,
-91.5 1.7
*, 3H, 6H, 10H, 11H,
0.9
23H
cha
5H
17H, 18H, 25H, 38H,

41H, 42T, 44T, 51T
6H
qing gan
cha
-64.1
*, 5H, 22H,
1.2
23H
-91.6 2.5
*, 3H, 5H, 10H, 11H,

17H, 18H, 25H, 38H,
41H, 42T, 44T, 51T
21
419
Food & Function
Page 22 of 34
View Article Online
DOI: 10.1039/C3FO60282F
7H
luo han
guo cha
-14.7
*, 21H, 35H,
0.7
48T, 49T
-100.0 3.3
*, 3H, 11H, 12H,

14H, 15H, 16H, 20H,
38H, 45T, 47T, 51T,
52T
luo shen
7.6 0.1
hua cha
*, 17H, 20H,
-84.5 3.2
29H, 32H,
*, 17H, 18H, 25H,

37H, 41H, 42T
53T, 55C
9H
deng lao
liang cha
()
39.9 0.7
-110.7 4.5
*, 4H, 20H, 26H, 31H
-93.0 2.9
*, 3H, 5H, 6H, 11H,
(guan
zhuang)
10H
jia duo
-21.6
*, 15H, 16H,
bao liang
0.6
51T, 52T
15H, 16H, 17H, 18H,
cha
20H, 25H, 38H, 44T,

45T, 47T, 51T
11H
qing ku lv
liang cha
-5.2 0.1
*, 30H, 31H,
-95.8 1.4
*, 3H, 5H, 6H, 7H,
34H, 45T,
10H, 14H, 15H, 16H,
54C
18H, 20H, 25H, 38H,

44T, 45T, 47T, 51T
12H
he qi
zheng
3.6 0.2
-104.2 6.1
*, 4H, 15H, 16H,

20H, 26H, 45T, 47T,
22
8H
Page 23 of 34
Food & Function
View Article Online
DOI: 10.1039/C3FO60282F
liang cha
13H
52T
qing ku
ling meng
21.7 1.1
*, 24H
-57.7 2.0
*, 1H, 34H, 49T, 50T
0.8 0.0
42T, 46T,
-100.0 3.7
*, 3H, 7H, 11H, 12H,
14H
15H
16H
wang lao
ji liang
()
47T, 57C
14H, 15H, 16H, 20H,
cha (hong
38H, 45T, 47T, 51T,
guan)
52T
wang lao
-20.1
*, 10H, 16H,
ji liang
()
0.8
52T
-98.6 4.6
12H, 14H, 16H, 20H,
cha (lv
38H, 45T, 47T, 51T,
he)
52T
bao qing
-19.0
*, 10H, 15H,
tang si ji
1.3
51T, 52T
-98.6 2.9
liang cha
*, 3H, 10H, 11H,

12H, 14H, 15H, 20H,
liang cha
17H
*, 3H, 7H,10H, 11H,
38H, 45T, 47T, 52T
8.4 0.8
yin liao
*, 8H, 29H,
-87.3 4.5
32H, 55C
*, 5H, 6H, 8H, 10H,

18H, 25H, 37H, 41H,
42T, 44T
18H
mao gen
zhu zhe
-1.5 0.1
40H, 46T, 47T
-90.1 6.6
*, 3H, 5H, 6H, 8H,

10H, 11H, 17H, 25H,
shui
38H, 41H, 42T, 44T
23
liang cha
Food & Function
Page 24 of 34
View Article Online
DOI: 10.1039/C3FO60282F
19H
ban sha
-84.9
*, 2H
-49.3 2.5
*, 34H, 50T, 54C
*, 8H, 29H,
-98.6 7.7
*, 3H, 7H,10H, 11H,
20H
tian wei
6.2 0.3
ban sha
39H, 53T,
12H, 14H, 15H, 16H,
55C
38H, 45T, 47T, 51T,
52T
21H
22H
ju hua xue
-13.8
*, 7H, 35H,
li cha
0.6
38H, 43T, 44T
luo han
-64.5
*, 5H, 6H,
guo hua
4.0
23H
-63.9
*, 5H, 6H,
4.2
22H
20.1 0.8
*, 13H
-71.8 0.5
*, 22H, 23H, 35H,

43T, 46T, 48T
-73.2 1.9
*, 21H, 23H, 35H,

43T, 46T, 48T
cha
23H
jin yin
hua cha
24H
25H
yi ren qu
shi cha
huo ma
-74.6 5.8
*, 21H, 22H, 35H,

43T, 46T, 48T
-25.4 1.0
*, 28H, 32H, 40T,

56C
36.0 2.1
-90.1 1.5
ren
*, 3H, 5H, 6H, 10H,

11H, 17H, 18H, 38H,
41H, 42T, 44T
26H
shen hui
liang cha
11.8 0.4
*, 27H
wang
24
-109.8 7.0
*, 4H, 9H, 12H, 31H
5.3
Page 25 of 34
Food & Function
View Article Online
DOI: 10.1039/C3FO60282F
27H
bao qing
tang xue li
ju hua cha
11.2 0.1
*, 26H
-14.1 0.2
*, 29H, 30H, 33H
14.1 0.7
*, 41H, 56C
-21.1 1.1
*, 24H, 32H, 33H
7.5 0.3
*, 8H, 17H,
-14.0 0.5
*, 27H, 30H, 33H
-11.3 0.2
*, 27H, 29H, 33H
-112.7 3.5
*, 4H, 9H, 26H
-25.4 1.1
*, 24H, 28H, 40H,
(ping
28H
bao qing
tang xue li
ju hua cha
(he
zhuang)
29H
bai yi ju
hua yin
20H, 32H,
liao
36H, 53T,
55C
30H
shen hui
dong gua
-7.0 0.1
34H, 45T,
cha
31H
50T, 54C
lao weng
liang cha
-6.0 0.2
shen hui
*, 11H, 30H,
34H, 45T,
cao
32H
*, 11H, 31H,
50T, 54C
8.8 0.4
*, 8H, 17H,
25
zhuang)
Food & Function
Page 26 of 34
View Article Online
DOI: 10.1039/C3FO60282F
mao gen
29H, 55C
56C
zhe zhi
yin liao
xia guang
mao gen
2.9 0.1
*, 42T
-15.5 0.6
*, 27H, 28H, 29H,

30H
zhe zhi
yin liao
34H
shen hui
ju hua zhi
31H, 45T,
wu yin
50T, 54C
-6.3 0.1
*, 11H, 30H,
-53.5 5.1
*, 13H, 19H, 50T
-70.4 3.4
*, 21H, 22H, 23H,
liao
35H
shen hui
-14.3
*, 7H, 21H,
qing liang
1.1
38H, 43T, 48T
cha zhi
5.8 0.2
*, 8H, 20H,
43T
wu yin
liao
36H
bai yi
qing liang
suan mei
*, 34H, 39H
-81.7 6.9
*, 8H, 17H, 41H, 42T
39H, 53T,
cha
37H
8.5 0.7
55C
17.2 1.8
tang
26
33H
Page 27 of 34
Food & Function
View Article Online
DOI: 10.1039/C3FO60282F
38H
yang xie
-12.5
*, 21H, 35H,
cheng
0.9
43T, 44T
-95.8 2.3
*, 3H, 5H, 6H, 7H,

10H, 11H, 14H, 15H,
qing liang
16H, 18H, 20H, 25H,
shuang
44T, 45T, 47T, 51T,
39H
yang xie
cheng ma
5.5 0.2
*, 11H, 20H,
8.4 0.3
*, 36H, 45T
30H, 31H,
ti shuang
34H, 36H,
45T, 50T,
53T, 55C
40H
wang lao
ji lian zi
lv dou
-1.9 0.1
*, 18H, 46T
-29.6 1.7
*, 24H, 32H, 56C
14.7 1.4
*, 28H, 56C
-85.9 6.0
*, 5H, 6H, 8H, 18H,
shuang
yin liao
41H
qu chen
shi sha shi
17H, 25H, 37H, 42T,

44T
42T
kang shi
fu bing
1.6 0.1
14H, 33H,
47T, 57C
hong cha
-85.9 7.5
*, 5H, 6H, 8H, 18H,

17H, 25H, 37H, 41H,
44T
27
52T
Food & Function
Page 28 of 34
View Article Online
DOI: 10.1039/C3FO60282F
43T
tong yi
-12.5
*, 21H, 35H,
bing hong
0.2
38H, 44T
-12.3
*, 21H, 38H,
0.1
43T
-71.8 1.3
*, 21H, 23H, 22H,

35H, 46T, 48T
cha
tong yi lv
cha
-91.5 8.0
*, 3H, 5H, 6H, 10H,

11H, 17H, 18H, 25H,
38H, 41H, 42T, 51T

45T
kang shi
fu tie
-5.8 0.4
guan yin
*, 11H, 30H,
-98.6 5.5
31H, 34H,
12H, 14H, 15H,
50T, 54C
16H, 20H, 38H, 47T,
cha
46T
51T, 52T
kang shi
fu long jin
-0.6 0.0
14H, 18H,
-77.5 3.2
40H, 47T,
cha
47T
*, 3H, 7H, 10H, 11H,
*, 21H, 22H, 23H,

43T, 48T
57C
yuan ye
dian hong
0.1 0.0
14H, 18H,
-98.6 2.2
42T, 46T, 57C
*, 3H, 7H, 10H, 11H,

12H, 14H, 15H, 16H,
hong cha
20H, 38H, 45T, 51T,

52T,
48T
kang shi
-15.7
*, 7H, 35H,
fu gan
0.9
49T
chun lv
cha
28
-77.4 5.1
*, 21H, 22H, 23H,

43T, 46T
44T
Page 29 of 34
Food & Function
View Article Online
DOI: 10.1039/C3FO60282F
49T
kang shi
-16.4
fu wu
0.1
kang shi
-7.3 0.7
fu mo li
*, 7H, 48T
-62.0 1.5
*, 1H, 13H
*, 30H, 31H,
-53.5 4.1
*, 13H, 19H, 34H
-97.2 5.7
*, 3H, 5H, 6H, 7H,
long ming
50T
34H, 45T,
qing cha
51T
54C
dong fang
-18.2
*, 16H, 49T,
shu ye wu
0.1
52T
10H, 11H, 14H, 15H,
long cha
16H, 20H, 38H, 44T,

45T, 47T, 52T,
52T
dong fang
-18.3
*, 15H, 16H,
shu ye
1.5
51T
-101.4 6.2
14H, 15H, 16H, 20H,
hong cha
53T
38H, 45T, 47T, 51T
wa ha ha
bing hong
6.3 0.4
*, 8H, 20H,
-38.0 2.9
49.3 3.3
28.2 0.7
29H, 36H,
cha
54C
*, 3H, 7H, 11H, 12H,
39H, 55C
hui yi su
da shui
-5.7 0.5
*, 11H, 30H,
31H, 34H,
36H, 45T, 50T
55C
xue bi
7.3 0.6
*, 8H, 17H,
29
cha
Food & Function
Page 30 of 34
View Article Online
DOI: 10.1039/C3FO60282F
20H, 29H,
32H, 36H,
39H, 53T
56C
ke kou ke
13.9 0.8
*, 28H, 41H
-28.2 1.5
0.6 0.0
14H, 42T,
0.1 0.0
*, 24H, 32H, 40H
57C
bai shi ke
le
46T, 47T
420
The H: herbal infusion; T: tea infusion; C: carbonated beverage; *: difference
421
between sample and blank was statistical significant (p < 0.05); a: difference among
422
different samples was not statistical significant (p > 0.05).
423
424
425
426
427
428
429
430
431
432
433
30
le
Page 31 of 34
Food & Function
View Article Online
DOI: 10.1039/C3FO60282F
434
435
Figure Caption
437
Fig. 1 Percents of four items beverages according to their effects on ADH and ALDH
438
activities. (1) decrease ADH activity and also decrease ALDH activity; (2) increase
439
ADH activity and decrease ALDH activity; (3) increase ADH activity and also increase
440
ALDH activity; (4) decrease ADH activity and increase ALDH activity.
441
442
Fig. 2 The relationship of ADH and ALDH activities influenced by 57 the selected
443
beverages.
444
445
446
447
448
449
450
451
452
453
454
31
436
Food & Function
Page 32 of 34
View Article Online
DOI: 10.1039/C3FO60282F
455
456
457
7.0%
1.8%
1
2
36.8%
54.4%
459
460
461
462
Figure 1
463
464
465
32
3
4
458
Page 33 of 34
Food & Function
View Article Online
DOI: 10.1039/C3FO60282F
466
467
468
60
y = 0.3557x - 63.104
30
R = 0.0661
0
-80
-60
-40
-20
ALDH (%)
-100
0
-30
-60
-90
-120
-150
ADH (%)
470
471
472
473
474
Figure 2
475
33
20
40
60
469
Food & Function
Page 34 of 34
View Article Online
DOI: 10.1039/C3FO60282F
1.8%
36.8%
54.4%
Several beverages may be potential dietary supplement for the prevention and treatment
of harm from excessive alcohol consumption.
7.0%

Food & Function: Accepted Manuscript

Hochgeladen von

Dokumentinformationen

Originaltitel

Copyright

Verfügbare Formate

Dieses Dokument teilen

Dokument teilen oder einbetten

Freigabeoptionen

Stufen Sie dieses Dokument als nützlich ein?

Sind diese Inhalte unangemessen?

Copyright:

Verfügbare Formate

Food & Function: Accepted Manuscript

Hochgeladen von

Copyright:

Verfügbare Formate

View Article Online

Food & Function

Food & Function

Volume 2 | Number 5 | May 2011 | Pages 215280

Food & Function

View Article Online

Effects of Herbal Infusion, Tea and Carbonated Beverage on

Published on 25 September 2013. Downloaded on 10/10/2013 11:28:42.

Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of

* Corresponding author. E-mail: lihuabin@mail.sysu.edu.cn; Tel.: +86-20-87332391;