Acute and sub-chronic toxicity of glucose-cysteine Maillard reaction products in Sprague-Dawley rats
文献类型： 外文期刊
作者： Li, Yixing 1 ; Su, Linliang 2 ; Li, Fenfang 1 ; Wang, Chaozheng 1 ; Yuan, Debao 1 ; Chen, Jiao 1 ; Tan, Lin 1 ; Jin, Zhiq 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Haikou Expt Stn, Hainan Key Lab Banana Genet Improvement, Haikou 570102, Peoples R China
2.Hainan Ctr Dis Control Prevent, Haikou 570203, Peoples R China
关键词： Maillard reaction products;Toxicity;Acute oral toxicity;Sub-chronic toxicity
期刊名称：FOOD AND CHEMICAL TOXICOLOGY （ 影响因子：6.023； 五年影响因子：5.844 ）
ISSN： 0278-6915
年卷期： 2015 年 80 卷
页码：
收录情况： SCI
摘要： Maillard reaction products (MRPs) derived from glucose-cysteine reactions have excellent anti-browning ability. However, there is a lack of information about their acute and sub-chronic toxicities. To our knowledge, the present study is the first to evaluate the acute and sub-chronic toxicities of MRPs in experimental animals. Acute toxicity testing and analysis by Horn's method showed that the median lethal oral dose (LD50) of MRPs in rats was 6.81 g/kg body weight. The sub-chronic toxicity test involved feeding rats with diet containing 0, 0.43, 0.85, or 1.70% (w/w) MRPs for 90 days. These treatments did not affect mortality, gross pathology, histology, hematology, or blood chemistry, and there were no dose-dependent changes in feed consumption. Based on these results, the dietary no-observed-adverse-effect level (NOAEL) for 90-day exposure was 1.29 and 1.51 g MRPs/kg body weight/day for male and female rats, respectively. (C) 2015 Elsevier Ltd. All rights reserved.
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