Novel gel developed by Swiss researchers blocks effects of alcohol intoxication

Swiss researchers have developed a protein-?based gel that breaks down alcohol in the gastrointestinal tract before it enters the bloodstream, thus potentially reducing the harmful and intoxicating effects of alcohol. Their findings were recently published in the journal Nature Nanotechnology. A patent for the gel is currently pending.

Most alcohol enters the bloodstream via the mucous membrane layer of the stomach and the intestines. The liver bears the load of the alcohol detoxification process. It utilizes multiple enzymes to break down ethanol, the intoxicating component of alcohol, into acetaldehyde and then into acetic acid. However, this progression can be overwhelmed if alcohol intake exceeds the liver’s processing capacity, leading to a build-up of acetaldehyde toxic by-products and the symptoms of intoxication. This is where the protein gel comes into play.