Current Research on Agriculture and Life Sciences
- 제27권
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- Pages.53-58
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- 2009
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- 2287-271X(pISSN)
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- 2288-0356(eISSN)
콩나물의 Asparagine이 숙취에 미치는 영향
Effects of Soy-sprout Asparagine on Hangover
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Jeong, Yeon-Shin
(Institute of Agricultural Science and Technology, Kyungpook National University) ;
- Dhakal, Krishna Hari (Division of Plant Biosciences, Kyungpook National University) ;
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Hwang, Young-Hyun
(Division of Plant Biosciences, Kyungpook National University)
- 발행 : 2009.12.31
초록
This experiment was conducted to determine the amount of asparagine content in soybean sprout soup as well as its effect on the regulation of blood alcohol concentration in human body. Asparagine content and alcohol concentration in blood were analyzed using the amino-acid analyzer and alcohol tester, respectively. Asparagine content in soybean sprout soup was highly significantly different among sprout soups sampled from different restaurants, although the boiling time and amount of sprout used were different among the samples. Significantly higher asparagine content was observed in soups with higher amounts of sprouts (2.81% in 500 grams of sprout) and 10 minutes after boiling with other solid ingredients in the soup. Lower concentration of alcohol in blood was recorded in persons with higher body weight. The asparagine+soybean extract (eaten immediately after drink) lowered the blood alcohol concentration significantly followed by only asparagine and control. The blood alcohol concentration after drinking become zero earlier (by 30 minutes), when asparagine+soybean extract or only asparagine was consumed as compared to control.