Abstract:The sobering-up effects of components in oyster meat such as protein, glycogen, and taurine were investigated by determining the concentration of alcohol in the serum of the mice with oral alcohol intake. The male mice were randomly divided into three groups (n=10) treated respectively with protein, glycogen, and taurine, and a control group. Oyster protein, glycogen, and taurine were given to the mice 30 min before feeding a dose of alcohol. The alcohol levels in the serum of the mice were then measured 60 min later. The results showed that, compared to the control group, protein in oyster meat had no obvious sobering-up effect, while glycogen at 0.8 mg/ml and taurine at 0.05 mg/ml reduced the alcohol concentration in the mice serum by 49.41% and 43.74% respectively, indicating that glycogen and taurine are the major sobering-up substances in oyster meat.
