• Journal of Pharmaceutical Investigation
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• v.27 no.3
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• pp.181-187
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• 1997

The purpose of this work was to investigate pharmacokinetics of alcohol as a function of dose and time of administration of ethanol. The pharmacokinetics of alcohol 15 min after and before oral administration of aspartate-containing compositions to rats were also evaluated. The retention time of acetaldehyde, alcohol and isopropyl alcohol an internal standard in gas chromatogram was 3.6, 6.0 and 10.5 min, respectively. The maximum concentration of alcohol $(C_{max})$ and area under the blood concentration (AUC) were significanly increased as a function of ethanol dose in a nonlinear fashion. The significant diurnal variation of alcohol pharmacokinetics was also noted, showing fast metabolism and elimination when given orally in the night time. When APAP was given after administration alcohol (1g/kg) to rats, AUC and $C_{max}$ were increased when compared to alcohol only. However, AUC and $C_{max}$ were decreased when aspartate or standard complex compositions containing aceaminophen (APAP, 250mg). sodium L-aspartate(25 mg), dl-methionine (125 mg) and anhydrous caffeine (25 mg) was orally given by coupling malate/asparate shuttle in hepatocyte. The blood alcohol concentration profiles between aspartate and standard complex compositions were similar when given before or after administration alcohol (1g/kg) to rats. No significant difference of administration sequence was observed. However, it was noted that AUC and $C_{max}$ of standard complex compositions given before alcohol administration were significantly lower when compared with alcohol only. Based on these findings, dose, time of administration and composition of drugs to improve alcohol metabolism and elimination were considered to be important in the pharmacokinetics of alcohol. The administration sequence of drug compositions and alcohol might be also considerd.

• Journal of Ginseng Research
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• v.47 no.4
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• pp.583-592
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• 2023

Background: Alcohol is one of the most commonly used psychoactive drugs. Due to its addictive characteristics, many people struggle with the side effects of alcohol. Korean Red Ginseng (KRG) is a traditional herbal medicine that is widely used to treat various health problems. However, the effects and mechanisms of KRG in alcohol-induced responses remain unclear. Therefore, the purpose of this study was to investigate the effects of KRG in alcohol-induced responses. Methods: We investigated two aspects: alcohol-induced addictive responses and spatial working memory impairments. To determine the effects of KRG in alcohol-induced addictive responses, we performed conditioned place preference tests and withdrawal symptom observations. To assess the effects of KRG in alcohol-induced spatial working memory impairment, Y-maze, Barnes maze, and novel object recognition tests were performed using mice after repeated alcohol and KRG exposure. To investigate the potential mechanism of KRG activity, gas chromatography-mass spectrometry and western blot analysis were performed. Results: KRG-treated mice showed dose-dependent restoration of impaired spatial working memory following repeated alcohol exposure. Furthermore, withdrawal symptoms to alcohol were reduced in mice treated with KRG and alcohol. The PKA-CREB signaling pathway was activated after alcohol administration, which was reduced by KRG. However, the levels of inflammatory cytokines were increased by alcohol and decreased by KRG. Conclusion: Taken together, KRG may alleviate alcohol-induced spatial working memory impairments and addictive responses through anti-neuroinflammatory activity rather than through the PKA-CREB signaling pathway.

• Journal of Nutrition and Health
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• v.24 no.1
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• pp.58-65
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• 1991

The effect of habitual alcohol consumption on the nutrient intake. body weight and serum values were studied in 194 upper middle class men aged 35-55yr. living in Seoul. Each subject was interviewed to get information of alcohol and nutrients intake. Blood samples were taken. Mean values for each variable were compared by fertile of alcohol intake. The average alcohol consumption of the subject was 32.2g/day. Most of times foods were taken along with drinks. The subjects preferred food items such as meat. fish, nuts. dry fishes when they drink. High alcohol consumers had a significantly higher intake of calorie. protein, fat. Fe, and riboflavin compared to nondrinkers and moderate drinkers. Body weight was significantly higher in high alcohol drinkers followed by moderate and nondrinker groups. They also showed the higher serum values of triglyceride and r-GTP. High alcohol consumption resulted in an increased intakes of most nutrients especially calorie and fat which leads to higher body weight and higher serum concentrations of triglyceride and r-GTP. Therefore it seems that heavy alcohol drinkers are more prone to obesity and related chronic diseases.

• Journal of Microbiology and Biotechnology
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• v.4 no.4
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• pp.333-337
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• 1994

In order to develop the whey beverage, we examined the optimum conditions for alcohol fermentation by Kluyveromyces tragilis ATCC 46537. The optimum conditions for alcohol production by K. fragilis ATCC 46537 were as follows; pH 4.5, $30^{\cir}C$, with a supplement of 50 g/l of lactose. To develop a continuous production of alcohol from whey, we compared batch fermentation with continuous iermentation in conjunction with UF system. Batch fermentation produced 11.0 g/l of alcohol, whereas pseudocontinuous and continuous fermentation with UF system produced 8.5 g/l of alcohol. To increase the alcohol production, we added 50 g/l of lactose to both fermentations. Batch fermentation with lactose supplement produced 15.7 g/l of alcohol and continuous fermentation with lactose supplement in conjunction with UF system produced 15.0 g/l of alcohol. These results clearly demonstrate that the UF system can be used to increase the alcohol production from whey, supplemented with exogenous lactose.

• Food Science and Preservation
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• v.3 no.2
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• pp.179-185
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• 1996

This study was carried out for the purpose of improving the persimmon vinegar. Crushed persimmon(persimmon pulp) was used at alcohol fermentation using Saccharomyces bayanus for persimmon alcohol medium preparation. Glucose(8.39%) and fructose(7.96%) were the dominant free sugar in persimmon pulp before the at cohol fermentation. They decreased abruptly during alcohol fermentation and glucose was consumed more rapidly than fructose. Final alcohol concentration was finally reached to 8%(v/v) in 5 days for mentation of persimmon pulp. Pectinase pre-treatment of persimmon pulp resulted in tusker contents of galacturonic acid, galactose, methyl alcohol and isoamyl alcohol in main mash for alcohol fermentation than those in main mash prepared without pectinase pre-treatment. After alcohol fermentation tannin concentration was 350ppm and astringency was not perceived.

• Korean Journal of Occupational Health Nursing
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• v.16 no.2
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• pp.197-204
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• 2007

Purpose: This paper is to analyze motivation and behavior of alcohol use of employees, and effects of social pressure on alcohol use of employees. Methods: A cross-sectional study was performed with 341 employees in Industrial Complex. Data were collected from June 26, 2007 to July 11, 2007. Collected data were analysed through Frequency, ANOVA, One-way ANOVA test. Result: Social motivation showed the highest mean among motivation of alcohol use, man showed higher mean than woman on confirmity motivation and affirmation motivation. Dangerous alcohol use showed the highest mean among behavior of alcohol use, man showed higher mean than woman on behavior of alcohol use. Effects of peer showed higher mean than effects of family, generally the more high effects of peer is, the more higher confirmity motivation, dangerous and dependent alcohol use showed. Conclusion: Therefore, to decrease alcohol use of employees must be prepared an alternatives to change drinking culture and recognition, and developed for working man and individual workplaces.

• Health Policy and Management
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• v.14 no.1
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• pp.24-43
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• 2004

Although alcohol misuse contributes substantially to mortality from diseases, injuries and adverse effects, a few attempts have been made to figure out size of adverse consequences attributable to alcohol in Korea. This study was conducted to describe trends of estimated deaths attributable to alcohol in Korea. Estimations were made by employing Korean alcohol aetiological fraction(AEF) into deaths from alcohol-related diseases, injuries, and adverse effects from year of 1995 through 2000. Korean AEF was derived from previous studies on AEF applied to USA and Canada (Schultz et al.,1991; English et al., 1995) with reflecting peculiar drinking patterns in Korea. An average number of deaths attributable to alcohol was 21,123, accounting for 8.76% of all deaths reported to National Statistical Office during the period. Death rates attributable to alcohol tended to decrease from year of 1995 to 1997 and then increased with peak at year of 1999. Sex-age standardized alcohol attributable death rates varied among areas, with those of metropolitan areas being lower than those of non metropolitan areas. Years of potential life lost (YPLL) were estimated to reflect qualitative aspect of deaths attributable to alcohol. Similar change patterns during the year were observed between number of deaths and YPLL. Average YPLL of men was longer than that of women by about 4 years. Some implications for future study have been discussed.

• Biomolecules & Therapeutics
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• v.13 no.1
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• pp.41-47
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• 2005

The study was conducted to determine whether oak wood vinegar extract influences blood alcohol concentration and hangover syndrome in healthy volunteers. 2% wood vinegar extract was effective to inhibit increase of blood alcohol concentration after alcohol intake and showed significantly different (P<0.1) compared to placebo. By result of questionnaire of volunteers, wood vinegar extract showed effects improving hangover syndrome. In comparative study about blood alcohol concentration and hangover syndrome of wood vinegar extract and other extract that hangover improvement effect was reported, average maximum blood alcohol concentration was lowered in those taking wood vinegar extract than those taking other extract. At drinking completion 210minutes (T210), blood alcohol concentration of those taking wood vinegar extract was the lowest by 0.063% compared with other extract but was not significantly different between in those taking wood vinegar extract and in those taking other extract. However, wood vinegar extract's experimental group was the highest by 0.462 in decrement rate of blood alcohol concentration and, when did P<0.1 by significance level, indicated difference that mean statistically compared to placebo group uniquely. At those taking wood vinegar extract, the improvement rate and the aggravation rate of hangover syndrome was each 87%, 2%. Thus it was concluded that wood vinegar extract showed excellent alcohol oxidation and was effective in hangover improvement.

• Korean Journal of Adult Nursing
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• v.24 no.5
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• pp.441-453
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• 2012

Purpose: This secondary data analysis study was aimed at identifying the factors related to the patterns of alcohol use (normal alcohol use, hazardous alcohol use, and alcohol dependence) in the Korean adult. Methods: This study analyzed the cross-sectional data from 230,715 Korean adults aged 19 year and older who participated in the 2009 Korean Community Health Survey. Multinomial logistic regression was used to uncover associations between demographic, health related factors and the patterns of alcohol use. Results: The patterns of alcohol use was differentiated from the sociodemographic variables (residential area, gender, age, marital status, educational level, monthly income, and occupation) and with health related factors (smoking status, hours of sleep, body mass index, pain or discomfort, subjective health, stress level, liver disease, cardio/cerebro vascular disease, and depression). Hazardous alcohol use was lower in rural areas and lower among women, but higher among people who smoke, reported severe stress, and/or depression. Similarly, alcohol dependence was lower among women and among those in rural areas, and was more likely associated with those who smoke, have severe stress and depression. Conclusion: A number of factors are associated with patterns of drinking. Smoking, severe stress and depression seems to confound the problems of alcohol use. Additional research is needed to isolate those factors that are the most important influencing the use of alcohol.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.266-269
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• 1995

In order to measure alcohol contents with speed and accuracy, alcohol sensor was prepared. Alcohol sensor was made by connecting with oxygen electrode after immobilized alcohol oxidase on nylon net with glutaraldehyde. Alcohol was determined by changing the rate of dissolved oxygen consumption using D.O. analyzer. Alcohol contents in alcoholic beverages were determined under the optimum conditions. The results were 0.71% in low-alcohol beverage, $4{\sim}5%$ in beers, 10.06% in wine, 16.12% in chungju, 25.71% in soju, and 6.18% in takju, respectively. The values by alcohol sensor showed an excellent correlation(r=0.999) with GC method.