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Acute, genetic and sub-chronic toxicities of flaxseed derived Maillard reaction products

Chao-Kun Wei1, Zhi-Jing Ni2, Kiran Thakur1

  • 1School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China.

Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
|June 17, 2019
PubMed

Insights

Flaxseed-derived Maillard reaction products (MRPs) showed low acute toxicity but potential mutagenicity in Ames tests. Sub-chronic studies indicated safety below 0.75 g/kg body weight, suggesting their use as meat flavoring agents is generally safe.

Area of Science:

  • Food Science
  • Toxicology
  • Chemical Engineering

Background:

  • Maillard reaction products (MRPs) are formed during the heating of foods and can contribute to flavor and color.
  • Flaxseed is a rich source of nutrients and has been explored for various applications, including food ingredients.
  • Understanding the toxicological profile of flaxseed-derived MRPs is crucial for their safe application as food additives.

Purpose of the Study:

  • To evaluate the acute, genetic, and sub-chronic toxicity of flaxseed-derived Maillard reaction products (MRPs).
  • To determine the safety of MRPs for potential use as meat flavoring agents.

Main Methods:

  • Acute toxicity was assessed using LD50 (50% lethal dose) and ED50 (50% effective dose) in rats.
  • Genetic toxicity was evaluated using the Ames test for mutagenicity and assessing micronucleus and sperm deformity rates.
  • Sub-chronic toxicity was investigated by administering varying doses of MRPs to rats over an extended period, monitoring key health indicators.

Main Results:

  • Acute toxicity studies indicated a high LD50 (>15.0 g/kg BW) and an ED50 of 12.3 g/kg BW for MRPs.
  • The Ames test showed positive results for mutagenicity at 5,000 μg/dish, indicating a potential genetic risk.
  • No significant adverse effects on weight, food intake, mortality, hematology, serum biochemistry, or histology were observed in sub-chronic studies at doses below 0.75 g MRPs/kg BW.

Conclusions:

  • Flaxseed-derived MRPs exhibit low acute toxicity but possess some mutagenic potential.
  • Sub-chronic exposure to flaxseed-derived MRPs at levels below 0.75 g/kg BW did not induce significant toxicity.
  • The findings support the potential use of these MRPs as meat flavoring agents, with a need for careful consideration of their mutagenic properties.
Keywords:
Acute toxicityFlaxseedGenetic toxicityMaillard reaction productsSafetySub-chronic toxicity

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