Excessive alcohol consumption can have serious negative consequences on health, including addiction, liver damage, and other long-term effects. The causes of hangovers include dehydration, alcohol and alcohol metabolite toxicity, and nutrient deficiency due to absorption disorders. Additionally, alcohol consumption can slow reaction times, making it more difficult to rapidly respond to situations that require quick thinking. When consuming a large amount of alcohol, it takes a longer time to recover the righting reflex and balance following ethanol exposure. This study aimed to evaluate the potential of lactic acid bacteria (LAB) to alleviate alcohol-induced effects and behavioral responses. The two LAB strains isolated from kimchi, Levilactobacillus brevis WiKim0168 and Leuconostoc mesenteroides WiKim0172, were selected for their ethanol tolerance and potential to alleviate hangover symptoms. Enzyme activity assays for alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) were conducted to evaluate the role of these bacteria in alcohol metabolism. Through in vitro and in vivo studies, these strains were assessed for their ability to reduce blood alcohol concentrations and to protect against alcohol-induced liver damage. Results indicated that these LAB strains exhibited significant ethanol tolerance and elevate ADH and ALDH activities. LAB administration remarkedly reduced blood alcohol levels in rats with excessive alcohol consumption. Moreover, the LAB strains showed hepatoprotective effects and enhanced behavioral outcomes, highlighting their potential as probiotics for counteracting the adverse effects of alcohol consumption. These findings support the development of functional foods incorporating LAB strains that can mediate behavioral improvements following alcohol intake.

中文翻译：

---

口服耐酒精乳酸菌可减轻啮齿动物的血液酒精水平和乙醇引起的肝损伤。

过量饮酒会对健康产生严重的负面影响，包括成瘾、肝损伤和其他长期影响。宿醉的原因包括脱水、酒精和酒精代谢物毒性以及吸收障碍导致的营养缺乏。此外，饮酒会减慢反应时间，使快速反应需要快速思考的情况变得更加困难。大量饮酒时，接触乙醇后需要较长时间才能恢复翻正反射和平衡。本研究旨在评估乳酸菌（LAB）减轻酒精引起的影响和行为反应的潜力。从泡菜中分离出的两种 LAB 菌株，短短乳杆菌WiKim0168 和肠膜明串珠菌WiKim0172，因其乙醇耐受性和缓解宿醉症状的潜力而被选中。对乙醇脱氢酶（ADH）和乙醛脱氢酶（ALDH）进行酶活性测定，以评估这些细菌在酒精代谢中的作用。通过体外和体内研究，评估了这些菌株降低血液酒精浓度和防止酒精引起的肝损伤的能力。结果表明，这些 LAB 菌株表现出显着的乙醇耐受性并提高 ADH 和 ALDH 活性。LAB 给药显着降低了过量饮酒大鼠的血液酒精水平。此外，乳酸菌菌株表现出保肝作用并增强行为结果，凸显了它们作为益生菌抵消饮酒不利影响的潜力。这些发现支持开发含有乳酸菌菌株的功能性食品，这些菌株可以调节饮酒后的行为改善。