At the prestigious ETH in Zurich, a team of researchers has developed an innovative gel based on whey protein enriched with iron atoms, capable of turning alcohol into acetic acid in the gastrointestinal tract before it can be absorbed into the bloodstream. This discovery, recently announced, has already aroused great interest both in the scientific field and among the general public, particularly due to its implications in the treatment of pathologies linked to alcohol consumption.
The gel, which has been successfully tested in animal models, has been shown to reduce blood alcohol levels by up to 50%, offering significant protection against damage to the liver and other organs frequently associated with alcohol abuse. The researchers led by Prof. Raffaele Mezzenga explained that the process makes use of protein fibrils, which, once boiled and mixed with salt and water, form a gel. The iron atoms, added to the fibrils, act as catalysts, accelerating the conversion of alcohol into acetic acid, a process facilitated by the presence of minimal quantities of hydrogen peroxide.
Prof. Mezzenga explored how the gel’s development methodology was inspired by previous research conducted in his laboratory, where protein fibers had been used to enrich foods with iron. Limitations encountered in the early stages of research, related to the weak catalytic activity of iron nanoparticles, pushed the team to optimize the formulation using single iron atoms, which demonstrated greater effectiveness.
The gel, intended for oral use, can be taken both before and during the consumption of alcoholic beverages to prevent the increase in blood alcohol levels and to reduce the damage caused by acetaldehyde, a toxic by-product of alcohol metabolism in the liver.
In tests conducted on mice, researchers observed significant improvements in the animals’ ability to maintain lucidity and complete maze navigation tasks, despite alcohol intake. These promising results suggest that the gel could have a considerable impact in managing acute intoxication and preventing long-term harm associated with alcoholism.
Despite the initial enthusiasm, further studies will be necessary to confirm the safety and efficacy of the gel in human applications. Meanwhile, the patent application by the ETH team underlines their confidence in the commercial and therapeutic viability of this innovation.
The research, which continues to make progress, is viewed with great interest by the scientific community and could soon offer a new solution for millions of people struggling with the consequences of alcohol consumption.