Effects of mung beans, honey and yogurt on the activity of alcohol dehydrogenase and aldehyde dehydrogenase

VernacularTitle:绿豆、蜂蜜和酸奶对乙醇脱氢酶和乙醛脱氢酶活性的影响
Author: xia Chen HU ¹ ; Fei CHEN ; jie Ming XIE
Author Information

1. 辽宁师范大学生命科学学院
Keywords: mung beans; honey and yogurt; alcohol dehydrogenase; aldehyde dehydrogenase
From: Chinese Journal of Biochemical Pharmaceutics 2017;37(10):4-5,8
CountryChina
Language:Chinese
Abstract: Objective To study the effect of mung beans, honey and yogurt on the activity of alcohol dehydrogenase and aldehyde dehydrogenase. Methods KM mice were randomly divided into four groups, and ig. with mung beans juice, honey liguid and yogurt. After 3h' treatment, blood were obtained from orbit and the activities of alcohol dehydrogenase and aldehyde dehydrogenase were detected and compared. Results Showed mung bean, honey and yogurt has a role in promoting the activities of alcohol dehydrogenase and aldehyde dehydrogenase, which was mung bean > honey > yogurt. Compared with control group, mung beans can increase the activities of alcohol dehydrogenase and aldehyde dehydrogenase by 22.98 U/ml and 6.02 U/ml,respectively(P<0.01 ). Conclusion Mung bean, honey and yogurt can promote the alcohol dehydrogenase and aldehyde dehydrogenase activity, has a hangover effect.