Researchers at the Swiss Federal Institute of Technology (ETH) Zurich have developed a gel that breaks down alcohol in the gastrointestinal tract and could therefore reduce the harmful and intoxicating effects of alcohol in humans. The drug has already been successfully tested on mice.
“Our technology could provide a new solution in the fight against the global problem of alcohol abuse,” said study leader Raffaele Mezzenga on Monday. When alcohol is consumed, it enters the stomach and intestines, where it is absorbed into the bloodstream and then transported to the liver. This is where most of the alcohol is broken down. The liver contains enzymes that convert alcohol into various substances, most notably something called acetaldehyde, and then into acetic acid. This intermediate is poisonous and destroys the liver. The gel prevents the production of acetaldehyde.
The timing of the administration is crucial
However, it depends on the right moment, because the scientist warns: “If the alcohol is already in the blood, it is too late.” The researchers see various areas of application for the gel. According to Mezzenga, it is interesting for people who do not want to give up alcohol, but do not want to burden their body and are not interested in the intoxicating effects of alcohol. For example, you can drink a few glasses of alcohol and still drive home safely.
Gel kept mice fasting
“We have shown in animal studies that using our gel in combination with alcohol gives mice a behavior comparable to that of fasted mice: they are more awake and alert,” Mezzenga explains. “We therefore also expect that the gel will have positive effects on relieving hangover symptoms.” Above all, the gel should help to minimize alcohol-related deaths.
In addition to a lower blood alcohol level, the mice that were given alcohol regularly for ten days also had less weight loss, less liver damage and better blood values thanks to the gel. Other organs such as the spleen or intestines and tissue of the mice also showed significantly less alcohol-related damage.
The gel consists of a whey protein that is a by-product of cheese production. This was boiled for several hours to create long, thin fibers, as ETH explained in a statement about the study. If you then add salt and water as a solvent, the fibers cross-link into a gel. The researchers then added iron, glucose and gold to the gel. This causes a multi-phase cascade of reactions that ultimately converts alcohol into acetic acid.
Source: Krone
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