Safety assessment of Maillard reaction products of chicken bone hydrolysate using Sprague-Dawley rats

文献类型： 外文期刊

第一作者： Wang, Jin-Zhi

作者： Wang, Jin-Zhi;Sun, Hong-Mei;Zhang, Chun-Hui;Hu, Li;Li, Xia;Wu, Xiao-Wei

作者机构：

关键词： Maillard reaction products;chicken bone hydrolysate;safety;rat;toxicology

期刊名称：FOOD & NUTRITION RESEARCH （ 影响因子：3.894； 五年影响因子：4.442 ）

ISSN： 1654-6628

年卷期： 2016 年 60 卷

页码：

收录情况： SCI

摘要： Background: The Maillard reaction products of chicken bone hydrolysate (MRPB) containing 38% protein, which is a derived product from chicken bone, is usually used as a flavor enhancer or food ingredient. In the face of a paucity of reported data regarding the safety profile of controversial Maillard reaction products, the potential health effects of MRPB were evaluated in a subchronic rodent feeding study. Methods: Sprague-Dawley rats (SD, 5/sex/group) were administered diets containing 9, 3, 1, or 0% of MRPB derived from chicken bone for 13 weeks. Results: During the 13-week treatment period, no mortality occurred, and no remarkable changes in general condition and behavior were observed. The consumption of MRPB did not have any effect on body weight or feed and water consumption. At the same time, there was no significant increase in the weights of the heart, liver, lung, kidney, spleen, small intestine, and thymus in groups for both sexes. Serological examination showed serum alanine aminotransferase in both sexes was decreased significantly, indicating liver cell protection. No treatment-related histopathological differences were observed between the control and test groups. Conclusion: Based on the results of this study, the addition of 9% MRPB in the diet had no adverse effect on both male and female SD rats during the 90-day observation. Those results would provide useful information on the safety of a meaty flavor enhancer from bone residue as a byproduct of meat industry.

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