Ruomeng Yang^{1, 2}, Kaiming Cheng¹, Xiaopeng Jiang¹, Junfeng Shi¹, Jiali Deng³, Tao Li^4,,

Objective: To study the mechanism of alcohol absorption, potential anti-alcohol effects, and liver protection by novel edible hydrogels. Methods: An in vitro experiment was conducted to explore the alcohol-absorbing effects of the hydrogel and alcohol concentration variation. Correspondingly, an in vivo experiment was performed to compare the reduction in blood alcohol concentration between rats via oral gavage with 56% alcohol solution only (Control group) and those with both 56% alcohol solution and hydrogels (Gel group). The burning time of Chinese liquor (56%) samples was measured following 20 min of absorption by 20 g hydrogel. Additionally, a real-world study was performed to determine the anti-alcohol effects on volunteers. Results: Following 30 min absorption with the hydrogel, the alcohol solution volume decreased from 30 mL to 25 mL and the concentration decreased from 50% to 40.98%, indicating the hydrogel’s preferential absorption of alcohol against water in the alcohol solution. The blood alcohol concentration of rats in the Gel group was only 47.3% of that in the Control group, unraveling those hydrogels, as a supplementary approach, can significantly reduce the blood alcohol concentration without affecting alcohol metabolism. Moreover, following absorption, the burning duration was reduced to one-fifth of the original burning time. Additionally, significantly more positive responses about the hydrogel’s anti-alcohol effects were obtained in the real-world study. Conclusion: This novel edible hydrogel could reduce alcohol transportation to the blood by absorbing the ethanol molecule in the digestive tract, thereby achieving antialcohol and hepatoprotective effects.

edible hydrogels, alcohol absorbing, anti-alcohol effects, liver protection