Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Oral Administration of Alcohol-Tolerant Lactic Acid Bacteria Alleviates Blood Alcohol Concentration and Ethanol-Induced Liver Damage in Rodents

  • Misun Yun (Technology Innovation Research Division, World Institute of Kimchi) ;
  • Hee Eun Jo (Technology Innovation Research Division, World Institute of Kimchi) ;
  • Namhee Kim (Technology Innovation Research Division, World Institute of Kimchi) ;
  • Hyo Kyeong Park (Technology Innovation Research Division, World Institute of Kimchi) ;
  • Young Seo Jang (Technology Innovation Research Division, World Institute of Kimchi) ;
  • Ga Hee Choi (Technology Innovation Research Division, World Institute of Kimchi) ;
  • Ha Eun Jo (Technology Innovation Research Division, World Institute of Kimchi) ;
  • Jeong Hyun Seo (Pharmsville Co., Ltd.) ;
  • Ji Ye Mok (Pharmsville Co., Ltd.) ;
  • Sang Min Park (Pharmsville Co., Ltd.) ;
  • Hak-Jong Choi (Technology Innovation Research Division, World Institute of Kimchi)
  • Received : 2023.12.27
  • Accepted : 2024.01.03
  • Published : 2024.04.28
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Abstract

Excessive alcohol consumption can have serious negative consequences on health, including addiction, liver damage, and other long-term effects. The causes of hangovers include dehydration, alcohol and alcohol metabolite toxicity, and nutrient deficiency due to absorption disorders. Additionally, alcohol consumption can slow reaction times, making it more difficult to rapidly respond to situations that require quick thinking. Exposure to a large amount of ethanol can also negatively affect a person's righting reflex and balance. In this study, we evaluated the potential of lactic acid bacteria (LAB) to alleviate alcohol-induced effects and behavioral responses. Two LAB strains isolated from kimchi, Levilactobacillus brevis WiKim0168 and Leuconostoc mesenteroides WiKim0172, were selected for their ethanol tolerance and potential to alleviate hangover symptoms. Enzyme activity assays for alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) were then conducted to evaluate the role of these bacteria in alcohol metabolism. Through in vitro and in vivo studies, these strains were assessed for their ability to reduce blood alcohol concentrations and protect against alcohol-induced liver damage. The results indicated that these LAB strains possess significant ethanol tolerance and elevate ADH and ALDH activities. LAB administration remarkably reduced blood alcohol levels in rats after excessive alcohol consumption. Moreover, the LAB strains showed hepatoprotective effects and enhanced behavioral outcomes, highlighting their potential as probiotics for counteracting the adverse effects of alcohol consumption. These findings support the development of functional foods incorporating LAB strains that can mediate behavioral improvements following alcohol intake.

Keywords

Acknowledgement

This work was supported by the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, and Forestry (IPET) through the Technology Commercialization Support Program, funded by the Ministry of Agriculture, Food, and Rural Affairs (MAFRA) (Grant No. 821025033HD020), a NRF grant funded by Korea government (MSIT) (Grant No. NRF-2020R1C1C1015024), and the World Institute of Kimchi (Grant No. KE2301-2), funded by the Ministry of Science and ICT, Republic of Korea.

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