A combination of multi-strain probiotics, prebiotic, and plant extracts improves ethanol-induced hangover outcomes in a zebrafish model | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 14 No. 10 (2024): October 2024 / Research Articles A combination of multi-strain probiotics, prebiotic, and plant extracts improves ethanol-induced hangover outcomes in a zebrafish model Authors Yangwenshan Ou Weiguo Zhang Jiaxun Lan Xiaodan Huang Nan Li DOI: https://doi.org/10.31989/ffhd.v14i10.1462 Abstract Background: Alcohol use, even in moderation, causes hangover discomforts. It has been reported that alcohol-associated symptoms can be improved by either probiotics or medicinal plant extracts to some extent. However, the effects of a combination of multi-strain probiotics, prebiotic, and plant extracts have not been fully explored. Objective: Our main goal is to assess behavioral responses and alcohol metabolism in zebrafish treated with a combination of multi-strain probiotics, prebiotic, and plant extracts after ethanol administration. Methods: In this study, the zebrafish were first treated with the probiotic-prebiotic-plant extract mixture, and then was exposed to different levels of ethanol. The moving distance and activities of alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) of zebrafish were measured after ethanol treatment.  Results: This probiotic-prebiotic-plant extract mixture significantly improved total distance moved and activities of ADH and ALDH in zebrafish treated with either 1.5% or 4.0% ethanol. In particular, the mixture outperformed plant extracts (both at 250μg/mL) in total distance moved under 1.5% ethanol administration and degrading acetaldehyde under 4.0% ethanol treatment. Conclusion: A combination of probiotics, prebiotic, and plant extracts effectively mitigated hangover symptoms in cases of moderate and heavy alcohol use and demonstrated superior performance in acetaldehyde metabolism compared to plant extracts alone after heavy drinking, based on a zebrafish model.  Keywords: probiotic, prebiotic, Hovenia dulcis, kudzu root, curcumin, ethanol, hangover, behavior, metabolism, zebrafish. Downloads [Abstract] [Full Article] Published 2024-10-18 Issue Vol. 14 No. 10 (2024): October 2024 Section Research Articles License Copyright (c) 2024 Functional Foods in Health and Disease This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com