Alcohol consumption has been linked to a variety of negative health impacts, including impaired concentration, increased risk of accidents, liver disease, inflammation of the gastrointestinal tract, and cancer. Excessive alcohol consumption leads to around 3 million deaths annually, as reported by the World Health Organization. Researchers at ETH Zurich have developed a protein gel that breaks down alcohol in the gastrointestinal tract, converting it into harmless acetic acid before it enters the bloodstream, where it would normally cause harmful effects.
The gel developed by the ETH Zurich researchers shifts the alcohol breakdown process from the liver to the digestive tract, minimizing the production of toxic acetaldehyde. This new approach could help reduce the negative health consequences of alcohol consumption by preventing the rise of blood alcohol levels and the damaging effects of acetaldehyde. While the gel may not be effective in cases of alcohol poisoning or in reducing overall alcohol consumption, it may be beneficial for individuals who still want to drink alcohol occasionally without putting strain on their bodies.
The main ingredients of the gel are whey proteins, iron, and gold. The researchers used whey proteins to form a gel, which was then combined with iron atoms to act as the catalyst for converting alcohol into acetic acid. Gold nanoparticles were also incorporated into the gel to generate hydrogen peroxide, necessary for triggering the enzymatic reaction process. This multi-stage cascade of reactions effectively breaks down alcohol in the gastrointestinal tract before it can enter the bloodstream.
In experiments conducted on mice, the researchers found that the gel significantly reduced alcohol levels in both single-dose and regular alcohol consumption scenarios. Mice given the gel along with alcohol showed lower blood alcohol levels, reduced accumulation of harmful acetaldehyde, and improved liver function compared to the control group. The mice also exhibited less weight loss, liver damage, and better fat metabolism as a result of regular gel application alongside alcohol consumption.
The researchers have applied for a patent for the gel and are optimistic about its potential for human use following additional clinical tests. While the gel is still in the development stages and not yet authorized for human consumption, the researchers have shown that the whey protein fibrils that make up the gel are edible. The gel offers a promising new approach to minimizing the negative health effects of alcohol consumption by breaking down alcohol in the digestive tract before it can cause harm.