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Suppressive Effect of Shiitake Extract on Plasma Ethanol Elevation
Harumi Uto-Kondo1, Ayaka Sakurai2, Kazuki Ogawa2
1Department of Bioscience in Daily Life, Nihon University, 1866 Kameino, Fujisawa-shi 252-0880, Japan.
Nutrients
|September 4, 2020
Summary
Shiitake mushroom extract, particularly with lentinic acid, can reduce blood alcohol levels by speeding up alcohol breakdown and slowing absorption. This suggests shiitake may help mitigate alcohol
Area of Science:
- Biochemistry
- Pharmacology
- Gastroenterology
Background:
- Chronic alcohol consumption is a primary cause of alcoholic liver diseases.
- Ethanol metabolism and absorption significantly influence blood alcohol concentrations.
Purpose of the Study:
- To investigate the effects of shiitake mushroom extracts (high and low lentinic acid content) on ethanol metabolism and absorption.
- To determine the role of lentinic acid in shiitake's potential hepatoprotective effects against alcohol.
Main Methods:
- Administration of shiitake extracts (Shiitake-H and Shiitake-N) to assess impact on plasma ethanol and acetaldehyde levels.
- Measurement of alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) activities in the liver and stomach.
- In vivo assessment of ethanol absorption from ligated stomach and jejunal loops with shiitake extracts.
Main Results:
- Both shiitake extracts reduced plasma ethanol and acetaldehyde levels and increased ADH/ALDH activity.
- Shiitake-H demonstrated more potent effects than Shiitake-N, indicating lentinic acid's importance.
- Shiitake-H significantly inhibited ethanol absorption from both the stomach and jejunum.
Conclusions:
- Shiitake mushroom extract, especially Shiitake-H containing lentinic acid, accelerates ethanol metabolism in the stomach and liver.
- Shiitake-H effectively inhibits ethanol absorption in the gastrointestinal tract.
- Lentinic acid is identified as a key functional component in shiitake for managing alcohol's physiological effects.
Keywords:
blood ethanol concentrationethanol absorptionethanol metabolismlentinic acidshiitake flavor precursorMore Related Videos
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