Effect of inulin on preventing drunkenness and relieving acute alcoholic intoxication of mice and preparation of its hangover beverage

Abstract

The aim of this study was to evaluate the effects of different types of inulin on acute alcoholic intoxication (AAI) in mice and prepare its hangover beverage. Basic physical and chemical properties of different types of inulin (short‐chain inulin, long‐chain inulin, and phosphorylated long‐chain inulin) were analyzed and given by gavage at a dose of 400 mg kg−1 day−1 for a continuous period of 7 days through animal behavior experiments, and the inebriation percentage, mortality rate, duration of inebriation, and sobering time were recorded with the righting reflex as the judgment criterion. The results showed that, compared with the control group, the drunkenness and mortality rates of short‐chain inulin decreased by 12% and 100%, respectively, and the sober time decreased by 18%, while alcohol tolerance was also improved. The best formula for a short‐chain inulin hangover drink was determined to be: 0.4% granulated sugar, 0.5% citric acid, and 0.5% pectin. These suggest that short‐chain inulin may have potential in preventing AAI.