Citrus unshiu fermented vinegar and Hovenia dulcis fruit extract formulation enhances alcohol metabolism and attenuates alcohol-induced hepatic injury

Abstract

Chronic or excessive ethanol consumption leads to the accumulation of ethanol and its reactive metabolite acetaldehyde, resulting in oxidative stress, hepatocellular injury, and hangover symptoms. In this study, the hepatoprotective and alcohol-metabolizing effects of SKM, a mixture of Citrus unshiu fruit vinegar, Hovenia dulcis fruit extract, and glucose, were evaluated in both rat models and a human clinical trial. In acute ethanol-exposed rats, SKM administration significantly reduced blood ethanol and acetaldehyde concentrations compared with the alcohol group. In chronic ethanol-fed rats, SKM improved lipid profiles (HDL cholesterol, LDL cholesterol, total cholesterol, and triglycerides) and ameliorated hepatic histopathological features. SKM also decreased serum ethanol, acetaldehyde, and liver injury biomarkers, while enhancing antioxidant and alcohol-metabolizing enzyme activities. In the clinical trial, 30 participants received either placebo or sample (SKM plus a food-grade additive). The sample group exhibited significantly lower blood ethanol and acetaldehyde concentrations than the placebo group (p < 0.05). Collectively, these findings suggest that SKM may help mitigate alcohol-related adverse symptoms by reducing systemic ethanol and acetaldehyde levels in the clinical trial, while attenuating alcohol-induced hepatic injury in preclinical models.