JP4852218B2 - Alcohol metabolism promoter composition - Google Patents

Description

TECHNICAL FIELD The present invention relates to an alcohol metabolism promoter composition and a hangover or hangover prevention improving composition.
BACKGROUND ART Almost of alcohol taken orally taken (drinked) is absorbed in the upper gastrointestinal tract and metabolized in the liver, but there is no control mechanism in the liver that regulates the oxidation of alcohol. Therefore, when alcohol is excessively consumed, alcohol metabolism in the liver is selectively enhanced, and as a result, the metabolic system in the liver is greatly changed. Most of the ingested alcohol is converted into acetaldehyde through the alcohol dehydrogenase system present in the cytosol of hepatocytes, and the acetaldehyde is further converted to acetic acid through a dehydrogenation reaction by the aldehyde dehydrogenase. If the amount of alcohol intake is too high, or if the physical condition is bad and the metabolism of alcohol is delayed, acetaldehyde cannot be completely processed, and the concentration of acetaldehyde in the blood increases. Acetaldehyde is highly toxic and causes discomfort such as gastrointestinal irritations, nausea, headache, and hangover. Therefore, how to quickly eliminate acetaldehyde generated after alcohol intake from the blood is important for prevention of hangover and hangover. Therefore, it is considered that an oral substance having an action of increasing the activity of aldehyde dehydrogenase, that is, an oral substance that promotes the metabolism of acetaldehyde is effective in preventing and improving the above-mentioned sickness and hangover. As such an oral substance, for example, an alcohol metabolism promoter (JP-A-7-285881) containing a peptide having a molecular weight of 200 to 4,000 obtained by enzymatic degradation of corn protein as an active ingredient, and pork treated with protease Alcohol metabolism promoting agents containing processed pork products obtained (JP-A-11-276116), hangover foods containing isoflavonoids as active ingredients (JP-A 2000-7694), and the like are provided.
An object of the present invention is to provide a unique alcohol metabolism promoter composition that promotes aldehyde dehydrogenase activity but does not substantially affect alcohol dehydrogenase activity. It is another object of the present invention to provide an agent for preventing or improving hangover or hangover containing the composition as an active ingredient.
DISCLOSURE OF THE INVENTION The present inventors have previously orally administered a composition containing a Cordyceps extract to a rat citrus molasses alcohol fermentation product concentrate prior to oral administration of ethanol. Although no significant change was observed in the blood ethanol concentration, it was found that the blood acetaldehyde concentration significantly decreased. When the enzyme reaction system to which the concentrated liquid of the alcoholic fermentation product of citrus molasses was added was examined to determine the action mechanism of this result, the concentrate enhanced the activity of aldehyde dehydrogenase. It has an effect, but does not affect the activity of alcohol dehydrogenase. Therefore, it has been found that this concentrate is useful for the prevention and improvement of hangover or hangover.
That is, the present invention provides an alcohol metabolism promoter composition containing a fermented product obtained by subjecting citrus molasses to alcohol fermentation using Saccharomyces yeasts, and a composition for preventing or improving hangover or hangover.
The present invention also provides an alcohol metabolism promoter composition and a hangover or hangover prevention / improving agent composition containing the fermentation product and Cordyceps extract.
Furthermore, the present invention provides use of the above fermentation product for producing an alcohol metabolism promoter composition and a composition for improving the prevention of hangover or hangover.
Furthermore, the present invention provides the use of the above fermentation product and Cordyceps extract for the production of an alcohol metabolism promoter composition and a composition for improving the prevention of hangover or hangover.
Furthermore, the present invention provides a method for promoting alcohol metabolism, and a method for preventing and improving hangover or hangover characterized by administering an effective amount of the above composition.
Furthermore, the present invention provides a method for promoting alcohol metabolism and a method for preventing and improving hangover or hangover characterized by administering an effective amount of the above composition and Cordyceps extract.
BEST MODE FOR CARRYING OUT THE INVENTION A process for producing citrus molasses is known (for example, JP-A-10-276578). Juice lees generated when juice is produced by squeezing citrus fruits such as Wenzhou mandarin orange contains about 10-15% soluble solids and has a high water content. The juice obtained by squeezing after adding slaked lime to facilitate dehydration to this squeezed rice cake (including the outer skin, pericarp, and gills) is concentrated to Brix 50 to 70%. The viscous liquid is called “citrus molasses”. Moreover, what removed insoluble components, such as a pulp, from citrus molasses is called "depulped citrus molasses", and this can also be used for this invention.
Examples of citrus include citrus such as summer orange, Iyokan, grapefruit, mandarin orange, and lemon, or yuzu, kabosu, sudachi, daidai, sampoukan and the like in addition to Wenzhou oranges.
According to the present invention, it has been clarified that when a fermented product of citrus molasses such as Unshu mandarin orange is orally ingested before alcohol intake, blood acetaldehyde is lowered. And this phenomenon became clear that this fermentation product was based on the effect | action which raises acetaldehyde metabolic enzyme activity. That is, it has been clarified that a composition comprising a fermentation product of citrus molasses is effective for hangover and hangover.
By subjecting citrus molasses to alcohol fermentation using yeast, the composition having the effect of promoting alcohol metabolism of the present invention can be obtained. Alcohol fermentation of citrus molasses can be performed according to an alcohol fermentation method using waste molasses as a raw material, which is known to those skilled in the art.
Since citrus molasses has a high content of insoluble pulp, it is preferable to remove the pulp by diluting and centrifuging so that it can be centrifuged for use as a food material. This depulped citrus molasses contains a large amount of sugar that can be assimilated by yeast. Therefore, for the purpose of concentrating the active ingredient, the depulped citrus molasses is subjected to alcoholic fermentation with yeast, and the assimilated sugar in the citrus molasses is converted into ethanol and carbon dioxide to increase the ratio of the active ingredients.
The depulped citrus molasses is diluted with water to adjust the sugar content to about 10 to 20%. Nitrogen sources such as ammonium sulfate, aqueous ammonia and urea are added as nutrient sources, and phosphates such as lime perphosphate and ammonium phosphate are added if necessary. Adjust the pH to approximately 5 and heat sterilize (60 ° C. for 30 minutes or 85 ° C. for 15 minutes). After cooling (30 to 35 ° C.), yeast is added to cause alcohol fermentation. The fermentation temperature is 27 ± 7 ° C. As the yeast, commercially available baker's yeast Saccharomyces cerevisiae is the best, but other yeasts such as S. formationsensis , S. carlsbergensis , S. ellipsisideus , S. rouxii , or S. You may also use sake .
As fermentation proceeds, the Brix sugar content decreases. For the end of fermentation, the Brix sugar content change after 30 minutes is set to 0.1% or less. The fermented product has a reduced consistency and can further concentrate active ingredients. The concentrated liquid is finally subjected to the steps of cell separation, clarification, sterilization, concentration, and re-sterilization to obtain the alcohol metabolism promoting composition of the present invention. This composition may further be a dry powder.
Cordyceps belongs to Ascomycetes , Clavicipitales , Hypocreae , and Cordyceps , and is a microorganism having a complete generation and an incomplete generation. Cordyceps has been prized since ancient times for its fruiting body as a potion for immortality and longevity or as a nourishing potion. As described above, cordyceps, which has been prized as a traditional Chinese medicine, is usually obtained by powdering fruit bodies and taking them.
Cordyceps sinensis (Berk.) Sacc and Cordyceps militaryis mycelium can be cultivated in large quantities, and the mycelia of Cordyceps sinensis (Berk.) Sac can be used in hot water. It is preferable to use an extract obtained by extracting an active ingredient (for example, WO96 / 00580 and JP-A-8-12588). It has been shown that addition of the extract to the fermentation product of citrus molasses further increases aldehyde dehydrogenase activity. The cultivation and extraction of Cordyceps mycelium is a known method (for example, WO96 / 00580 and JP-A-8-12588).
That is, the cultured mycelia of Cordyceps sinensis are inoculated into a medium containing malt extract, yeast extract, peptone, potato boiled juice, glucose, vitamins, amino acids, nucleic acids, proteins, and if necessary, host ingredients such as insects. And liquid or solid culture. In the case of mass culture, liquid culture using an aeration and stirring fermenter (100 to 300 rpm) is used. Culture is performed at pH 4-7, culture temperature 20-30 ° C., 3-10 days. After completion of the culture, the cultured mycelia are extracted with hot water (85 to 100 ° C.). Alternatively, it may be extracted with water or an aqueous solvent containing a small amount of acid, base or organic solvent soluble in water. Remove the residue by centrifugation or filtration. The obtained hot water extract of Cordyceps sinensis can be used in the present invention as it is, but it may be concentrated by a conventional method or used as a freeze-dried powder.
If the fermented citrus molasses is ingested before ingesting alcohol, blood acetaldehyde will decrease. In addition, intake of fermented products and Cordyceps extract will further reduce blood acetaldehyde. That is, when a citrus molasses fermented product or a mixed composition of the fermented product and Cordyceps sinensis extract is ingested, the effects of preventing and improving hangover and hangover are obtained. As described above, this preventive effect is based on the effect that the fermentation product of citrus molasses enhances the activity of aldehyde dehydrogenase. The extract of Cordyceps sinensis does not increase the activity of aldehyde dehydrogenase. The reason why Cordyceps extract increases the enzyme activity is not clear, but Cordyceps extract has an effect of increasing hepatic blood flow (Food Style 21, vol. 2, No. 5, 1998), and ATP production in the liver. The effect of increasing the amount (Jpn. J. Pharmacol., 70: 85-88, 1996) is known. It is considered that the increase in hepatic blood flow by Cordyceps extract promotes the inflow of the fermentation product into the liver and enhances aldehyde dehydrogenase activity in hepatocytes. In addition, in order for aldehyde dehydrogenase to act, the coenzyme NAD is required, and since NAD is synthesized from nicotinic acid and ATP, an increase in the amount of ATP eventually promotes the synthesis of NAD, It is thought to increase the activity of aldehyde dehydrogenase.
As a result of analyzing components that enhance aldehyde dehydrogenase activity in the fermentation product of citrus molasses, it was found that some components were included, but considering the effective concentration of these components and the content in the fermentation product The action of the fermentation product cannot be explained by the action of each of these components. In addition, a composition in which these components are mixed in the content ratio of the fermentation product cannot explain the action of the fermentation product. As a result, it is considered that the action of increasing the activity of the aldehyde dehydrogenase of the fermentation product is based on the combined action of the fermentation product-containing components.
It is considered that the intake time of the fermented citrus molasses product or the mixed composition of the fermented product and Cordyceps sinensis extract is desirable before ingesting alcohol. And can be expected to reduce hangovers. By ingesting the composition in advance, the activity of aldehyde dehydrogenase is increased, and harmful blood acetaldehyde caused by drinking is reduced. On the other hand, there is a substantial effect on the activity of alcohol dehydrogenase. The unique effect is to prevent hangover and hangover without disturbing the “feeling of tipsy” that is the pleasure of drinking.
Since the fermented citrus molasses has a good flavor and can be taken orally as it is, the fermented product can be formulated into a dosage form containing an effective amount thereof for prevention of hangover and hangover. Such formulation techniques are well known to those skilled in the art. The effective amount of absorption even if the same amount of alcohol is consumed, the absorption metabolic rate is very large due to individual differences due to differences in body weight, constitution, etc., and cannot be calculated clearly. Estimated to be 10 g (in terms of dry solids) / adult. In terms of toxicity, citrus molasses has been used as a food material for many years, and its safety is guaranteed from years of eating experience.
In addition, the fermented product of the present invention, or the fermented product and Cordyceps extract may be used by adding an effective amount thereof directly to the food or drink during eating or drinking in order to prevent hangover or hangover. Moreover, you may process into the food / beverage products containing an effective amount. For example, as a drink, sugar 10%, acidity 0.1%, fruit juice 2-3%, flavor 0.1%, citrus molasses fermented product 5.3%, and Cordyceps extract 1.7% In addition, after adjusting pH to 3.5-4.0, it heat-sterilizes at 65 degreeC for 10 minute (s), then cools and bottles. Furthermore, it is conceivable that γ-linolenic acid and / or a fatty acid in the arachidonic acid cascade having an effect of improving fatty acid metabolism are added to the drink to supplement the enhancement of lipid metabolism function of the liver. Similarly, you may mix | blend with another functional drink agent, the food for specific health, etc.
In addition to the above, the food and drink may include health foods, nutritional supplements, and therapeutic foods. Furthermore, in order to reduce bad breath after drinking, a food having a bad breath prevention action (for example, green tea polyphenol) may be used in combination.
When the Cordyceps extract is added (mixed) to the fermented citrus molasses, the blending ratio (weight) is estimated to be about fermentation product: Cordyceps extract = 20-30: 1-3 (solid content conversion). Since the optimum blending ratio can be easily determined by a person skilled in the art through further experiments, the blending ratio thus determined is also included in the present invention. The obtained mixed composition is preferably uniform.
In addition to the mixed composition of the fermented product of the present invention and Cordyceps extract, an amino acid may be further contained. By containing an amino acid, the inhibitory action of absorption of alcohol in the stomach and intestines can be complemented, or alcohol metabolism can be promoted by participating in the NAD system (Biol. PHarm. Bull., 18 (12): 1653-1656, 1995; Alcohol and Aldehyde metabolizing system-IV: p. 109, 1980). Examples of amino acids include glycine, L-aspartic acid, L-cysteine, L-serine, L-alanine, L-methionine and the like.
EXAMPLES The present invention will be specifically described below with reference to examples and test examples, but the present invention is not limited to these examples.
[Example 1] Concentrated citrus molasses fermented products 1000 kg of Wenzhou mandarin oranges were squeezed with an in-line squeezer to obtain 500 kg of fruit juice and 500 kg of juice. Squeezed lime was added to about 500 kg of the squeezed residue (about 0.3%), and after rimming, squeezed to obtain 250 kg of juice and 250 kg of juice. This juice was circulated and concentrated to a Brix sugar content of 40 to 50% to obtain 50 kg of citrus molasses (Brix 45%, pH 8 to 9). Citrus molasses was stored frozen until use.
Thaw this citrus molasses, adjust pH with citric acid (pH 6.0 ± 0.5, 10 ± 5 ° C.), dilute with hot water (above 50 ° C., Brix 10 ± 5%), and centrifuge (5100G) Insoluble components (pulpaceous matter) were removed. The molasses from which the pulp was removed was sterilized on a plate (88 ° C., maintained for 15 seconds), concentrated with a plate type concentrator, and cooled to 10 ° C. or lower. 37 kg of depulped molasses was obtained with Brix adjustment (Brix 50 ± 1%, pulp 20% or less, pH 6.0 ± 1).
The depulped molasses was dissolved in warm water. Ammonium sulfate as a nutrient source (nitrogen source), Awabreak G-109 as an antifoaming agent, and citric acid as a pH adjuster were each dissolved in 5 times the amount of water and added to the above depulped molasses charging solution. The feed solution was adjusted to a Brix sugar content of 13 ± 1% and a pH of 5 ± 0.2. The amount of depulped molasses in the feed liquid was 27% (weight). The charged solution was cooled to 34 ± 4 ° C. after batch sterilization (85 ° C., 15 minutes). The charge was inoculated with baker's yeast (0.5%) and fermented. Yeast assimilate the sugar contained in the depulped citrus molasses to generate carbon dioxide, and as the fermentation proceeds, the Brix sugar content and pH decrease. The fermentation time is approximately 5-6 hours. The time point for completion of fermentation is determined when the Brix sugar content change after 30 minutes is 0.1% or less. After completion of the fermentation, the yeast was deactivated by heating (85 ° C., 15 minutes), and then sludge (yeast cells, pulp) contained in the fermentation broth was removed with a fully automatic press and a filter press. The supernatant was then sterilized (134 ° C., 3 seconds). Insoluble components produced during sterilization were removed with a Cuno filter and concentrated under reduced pressure. This concentrate was re-sterilized (8 ° C., 30 seconds) and then cooled to obtain 10 kg of the alcohol metabolism promoting composition (Brix 45 ± 2%) of the present invention.
[Example 2] Manufacture of Cordyceps extract 150 mL of M20Y2 medium was placed in a 500 mL Erlenmeyer flask and sterilized by autoclave. This medium was inoculated with 1 mL of cryopreserved mycelium of Cordyceps sinensis MF-20008 (FERM BP-5149) and cultured with shaking at 25 ° C. and 180 rpm for 5 days. Using this as an inoculum, large-scale culture of 150 L was performed as follows.
D medium (composition in 1 L: sucrose 40.0 g. K ₂ HPO ₄ 4.0 g, asparagine 0.5 g, (NH ₄ ) ₂ HPO ₄ 2.0 g, MgSO ₄ .7H ₂ O 2.0 g, CaCO ₃ 0 .25 g, CaCl ₂ 0.1 g, yeast extract B-2 4.0 g, pH 5.6) 150 L is introduced into a 150 L fermenter after aseptic filtration, inoculated with 150 mL of the above seed culture solution, 25 ° C., pH 5 .5, controlled to DO 50%, and cultured for 3 days with stirring at 157 rpm. During this time, the generated foam was treated by adding a silicon antifoaming agent. The 150 L culture solution obtained by the culture was subjected to cell separation treatment with a clarifier to obtain an aqueous suspension of the cells. This was heated and extracted by holding it at 90 to 95 ° C. for 2 hours, and then clarified with a clarifier to obtain a supernatant. This was filtered using 0.45 μm and 0.22 μm aseptic filters to obtain 80 L of a pale yellow hot water extract (solid dry weight 800 g).
[Example 3] Manufacture of a hangover prevention drink A hangover prevention drink was produced at the following raw material blending ratio (unit: kg).
Concentrated liquid of citrus molasses fermentation product (obtained in Production Example 1): 52.5
Cordyceps extract (obtained in Production Example 2): 16.7
Sugar: 40
Fruit juice: 100
Ascorbic acid: 1
Citric acid: 3
Fragrance: 4
Water: 782.8
Total amount 1000
After dissolving the above and sterilizing at 95 ° C. for 20 minutes, the bottle was aseptically filled in 120 mL units to obtain a hangover prevention drink.
[Test Example 1] Alcohol metabolism promoting action (in vivo)
Six-week-old male Wistar rats (body weight 160 to 170 g) were used. The concentrate of the citrus molasses fermentation product obtained in Example 1 and the Cordyceps extract obtained in Example 2 were used as test substances. As test groups, (1) concentrate 2,000 mg / kg administration group, (2) Cordyceps extract 200 mg / kg + concentrate 2,000 mg / kg administration group, and (3) distilled water administration group (10 mL) as a negative control group / Kg), 3 groups (6 per group) were set. After fasting for 24 hours, the concentrate solution dissolved in distilled water or distilled water was orally administered to 10 mL / kg body weight. One hour later, 20% (W / V) ethanol was orally administered so as to be 10 mL / kg body weight. One hour after ethanol administration, blood was collected from the femoral vein under ether anesthesia. Further, 3 hours after ethanol administration, blood was collected from the posterior vena cava under ether anesthesia. The blood ethanol concentration was measured using F kit ethanol (Roche Diagnostics). The results are shown in FIG. On the other hand, the blood acetaldehyde concentration was measured in accordance with the method of Cario Di Padova et al. (ALCHOLISM: CLINICAL AND EXPERIMENTAL RESERCH, vol. 10, No. 1, p86-89, 1986). That is, acetaldehyde was measured using HPLC (high performance liquid chromatography) after derivatization with a DNP (2,4 dinitrophenylhydrazine) reagent. The results are shown in FIG.
As is apparent from FIG. 1, blood alcohol concentrations after 1 hour and 3 hours after oral administration of ethanol are as follows: concentrate 2000 mg / kg administration group, Cordyceps extract 200 mg / kg + concentrate 2000 mg / kg administration group, negative control There was no statistically significant difference between the groups administered with distilled water (10 mL / kg).
On the other hand, as is clear from FIG. 2, the blood acetaldehyde concentration after oral administration of ethanol does not show a statistically significant difference between the concentrate administration group and the control group after 1 hour. It is observed that the blood acetaldehyde concentration is significantly decreased when the cordyceps extract is added thereto. After 3 hours, no difference was observed between the concentrate administration group and the control group, but the blood acetaldehyde concentration still decreased in the concentrate + Cordyceps extract administration group.
From the above results, by orally ingesting the citrus molasses fermentation product concentrate of the present invention before oral intake of alcohol, the ethanol concentration in the blood does not decrease, but the acetaldehyde concentration tends to decrease, together with the concentrate It was clarified that oral extract of Cordyceps sinensis extract enhanced the decrease in acetaldehyde concentration and prolonged the decrease time.
[Test Example 2] Effect of concentrated liquid of citrus molasses fermentation product on alcohol metabolizing enzyme activity What mechanism of action the hangover prevention effect obtained in the animal experiment described above is functioning in vitro A reaction system (Biochemical Experiment Course, Protein V, edited by Japanese Biochemical Society, p269-285) was constructed and examined.
The activity measurement of alcohol dehydrogenase and aldehyde dehydrogenase utilized the conversion of β-NAD, a coenzyme when these enzymes react, into NADH. β-NAD and NADH show a difference in absorption maximum wavelength in the ultraviolet region, and NADH absorption is observed in the vicinity of 340 nm, which is hardly seen in β-NAD. That is, measuring the ultraviolet absorption at 340 nm can be used as an index of the activity of the redox reaction of alcohol dehydrogenase and aldehyde dehydrogenase.
Alcohol dehydrogenase reaction solution sodium pyrophosphate (pH 10.0 prepared with phosphoric acid) 32 mM
Substrate: ethanol 33 mM
β-NAD 2.4 mM
Enzyme solution: alcohol dehydrogenase (SIGMA, EC 1.1.1.1, derived from horse liver, 5 mUnits / mL)
Purified water / aldehyde dehydrogenase reaction solution Sodium pyrophosphate (adjusted to pH 8.0 with phosphoric acid) 32 mM
Substrate: Acetaldehyde 4 mM
β-NAD 4 mM
Pyrazole 0.1 mM
EDTA 1 mM
Enzyme solution: aldehyde dehydrogenase (SIGMA, EC 1.2.1.5, derived from baker's yeast, 0.5 Units / mL)
The purified water enzyme reaction solution was prepared so that the total amount was 0.2 mL. The substrate was added last, and the absorbance value at 340 nm was measured immediately after the addition of the substrate. Then, it was made to react at 37 degreeC for 10 minutes. The absorbance value at 340 nm after the reaction was measured, the amount of increase in the absorbance value was calculated, and the increase in enzyme activity was examined. The alcohol dehydrogenase activity is shown in FIG. 3, and the aldehyde dehydrogenase activity is shown in FIG. Even when the fermentation concentrate is added to the alcohol dehydrogenase reaction system at various concentrations, no change is observed in the enzyme activity as compared with the case where it is not added (FIG. 3). On the other hand, when the fermentation concentrate was added to the aldehyde dehydrogenase reaction system at various concentrations, the aldehyde dehydrogenase activity increased depending on the concentration of the fermentation concentrate. From this, it became clear that the fermentation concentrate has an effect of increasing the activity of the aldehyde dehydrogenase without affecting the alcohol dehydrogenase activity. From these experimental results, it became clear that the fermentation concentrate of citrus molasses promotes the decomposition of acetaldehyde by increasing the activity of aldehyde dehydrogenase and consequently attenuates the blood acetaldehyde concentration.
Industrial Applicability When the citrus molasses fermented concentrate of the present invention is orally ingested, the aldehyde dehydrogenase activity is enhanced, and when used together with Cordyceps extract, the enzyme activity is further enhanced and its duration Therefore, when these are taken orally before drinking, unpleasant symptoms such as hangover and sickness can be suppressed or reduced. Furthermore, since it does not affect the alcohol dehydrogenase activity, it is expected that the feeling of drunkenness (tipy feeling) will not be disturbed.
In addition, it is considered that the alcohol metabolism promoting composition of the present invention increases the ability of alcohol metabolism by continuously ingesting, and is useful for preventing alcohol dependence and organ damage such as liver.
[Brief description of the drawings]
FIG. 1 shows that 2,000 mg / kg oral concentrate of fermented citrus molasses and 200 mg / kg of Cordyceps extract + 2000 mg / kg oral concentrate of rats were converted to the blood alcohol concentration by the subsequent oral administration of ethanol. It is a graph which shows the influence which exerts.
FIG. 2 is also a graph showing the effect on blood acetaldehyde concentration. *: P <0.05 (Student's test)
FIG. 3: is a figure which shows the effect which acts on the alcohol dehydrogenase activity of the concentrate of the fermentation product of citrus molasses in vitro.
FIG. 4 is also a graph showing the effect on aldehyde dehydrogenase activity.

Claims (15)

An alcohol metabolism promoter composition comprising a fermentation product obtained by subjecting citrus molasses to alcohol fermentation using Saccharomyces yeast. The alcohol metabolism promoter composition according to claim 1, wherein the alcohol fermentation is performed until the Brix sugar content changes to 0.1% or less. The alcohol metabolism promoter composition according to claim 1 or 2, wherein the yeast is Saccharomyces cerevisiae. The alcohol metabolism promoter composition according to any one of claims 1 to 3, wherein the citrus molasses is derived from Unshu oranges. Furthermore, the alcohol metabolism promoter composition according to any one of claims 1 to 4, further comprising a cordyceps extract. The alcohol metabolism promoter composition according to any one of claims 1 to 5, wherein the alcohol metabolism is based on enhanced activity of aldehyde dehydrogenase. An agent for preventing or improving hangover or hangover containing a fermentation product obtained by subjecting citrus molasses to alcohol fermentation using Saccharomyces yeast. The hangover or hangover prevention / improving agent composition according to claim 7, wherein the alcohol fermentation is performed until the Brix sugar content changes to 0.1% or less. The composition for preventing or improving hangover or hangover according to claim 7 or 8, wherein the yeast is Saccharomyces cerevisiae. The citrus molasses is derived from Wenzhou mandarin orange, The sickness or hangover prevention improving composition according to any one of claims 7 to 9. Furthermore, the sickness or hangover prevention improving agent composition in any one of Claims 7-10 containing Cordyceps extract. Use of a fermented product obtained by subjecting citrus molasses to alcohol fermentation using Saccharomyces yeasts for producing an alcohol metabolism promoter composition. Use of a fermented product obtained by subjecting citrus molasses to alcohol fermentation using Saccharomyces yeast and a Cordyceps extract for producing an alcohol metabolism promoter composition. Use of a fermented product obtained by subjecting citrus molasses to alcoholic fermentation using Saccharomyces yeasts for the production of a composition for improving the prevention of drunk or hangover. Use of a fermented product obtained by subjecting citrus molasses to alcohol fermentation using Saccharomyces yeast and a extract of Cordyceps sinensis for the production of a composition for preventing drunk or hangover prevention.

Images