牡蛎肉的醒酒作用机理初探

以小鼠血清中乙醇浓度为指标,对牡蛎肉中含有的蛋白质、糖原以及牛磺酸等生理活性成分的醒酒效果进行了初步探讨,旨在阐明牡蛎肉的醒酒作用机理.实验结果表明,牡蛎肉中的糖原和牛磺酸均具有明显的醒酒效果,最佳醒酒效果的剂量分别为0.8、0.05 mg/ml,与阳性对照组比较,小鼠血清的乙醇浓度分别下降了49.4%和43.74%,牡蛎肉蛋白质无醒酒作用,糖原和牛磺酸为牡蛎肉醒酒作用的主要有效成分.

Preliminary studies on sobering-up effect of oyster meat

The sobering-up effects of components in oyster meat such as protein, glycogen, and taurine were investigated by determining the concentration of alcohol in the serum of the mice with oral alcohol intake. The male mice were randomly divided into three groups (n=10) treated respectively with protein, glycogen, and taurine, and a control group. Oyster protein, glycogen, and taurine were given to the mice 30 min before feeding a dose of alcohol. The alcohol levels in the serum of the mice were then measured 60 min later. The results showed that, compared to the control group, protein in oyster meat had no obvious sobering-up effect, while glycogen at 0.8 mg/ml and taurine at 0.05 mg/ml reduced the alcohol concentration in the mice serum by 49.41% and 43.74% respectively, indicating that glycogen and taurine are the major sobering-up substances in oyster meat.