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

  • Jin-Zhi Wang
  • Hong-Mei Sun
  • Chunhui Zhang Institute of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences
  • Li Hu
  • Xia Li
  • Xiao-Wei Wu
Keywords: Health claims

Abstract

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.

Keywords: Maillard reaction products; chicken bone hydrolysate; safety; rat; toxicology

(Published: 23 March 2016)

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Author Biography

Chunhui Zhang, Institute of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences
Published
2016-03-23
How to Cite
1.
Wang J-Z, Sun H-M, Zhang C, Hu L, Li X, Wu X-W. Safety assessment of Maillard reaction products of chicken bone hydrolysate using Sprague-Dawley rats. fnr [Internet]. 2016Mar.23 [cited 2019Jul.20];600. Available from: https://foodandnutritionresearch.net/index.php/fnr/article/view/1032
Section
Original Articles