Zurich, Switzerland – Scientists at ETH Zurich have made significant progress in developing a protein-based gel that has the potential to reduce the harmful effects of alcohol on the body. This innovative gel aims to break down alcohol in the gastrointestinal tract, converting it into harmless acetic acid before it enters the bloodstream.
The researchers at ETH Zurich have created a gel using whey protein fibrils that incorporates individual iron atoms to facilitate the conversion of alcohol into acetic acid in the intestines. Through experiments on mice, they found that this gel can reduce blood alcohol levels by up to 50 percent, protecting the body from damage that would typically result from alcohol consumption.
The implications of this novel gel are profound, as it could potentially mitigate the negative health consequences associated with alcohol consumption. With further testing required before human use, the researchers are optimistic about the efficacy of the gel and have already initiated the patent application process.
Alcohol consumption can have detrimental effects on health, ranging from impaired cognitive function to the development of serious medical conditions such as liver disease and cancer. By shifting the breakdown of alcohol from the liver to the digestive tract, the gel avoids the production of harmful acetaldehyde – a toxic byproduct of alcohol metabolism.
Incorporating ordinary whey proteins, iron atoms, and gold nanoparticles, the researchers designed a gel capable of catalyzing the conversion of alcohol into acetic acid. The slow digestion of the gel allows for efficient breakdown of alcohol before it can exert its negative effects on the body.
Notably, the gel demonstrated positive results in mice experiments, showcasing a significant reduction in blood alcohol levels and a decrease in the accumulation of harmful acetaldehyde. The lasting therapeutic effects observed in mice receiving the gel daily suggest potential benefits for long-term alcohol consumers.
As the researchers continue to refine their gel and conduct clinical trials, the potential for a groundbreaking solution to alcohol-related health issues looms on the horizon. With a patent application in progress and a promising outlook for human use, this protein gel represents a novel approach to mitigating the health risks associated with alcohol consumption.