Toxicological Research

Korean Society of Toxicology & Korea Environmental Mutagen Society (한국독성학회)
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EFFECTS OF MAILLARD-TYPE PRODUCTS ON SERUM ENZYMES IN RATS AND ON MUTAGENICITY IN SALMONELLA TYPHIMURIUM

  • Yang, Kwang-Kyu (Laboratory of Biochemistry, Korea Ginseng & Tobacco research Institute) ;
  • Moon, Ja-Yeong (Laboratory of Biochemistry, Korea Ginseng & Tobacco research Institute) ;
  • Park, Ki-Hyun (Laboratory of Biochemistry, Korea Ginseng & Tobacco research Institute)
  • Published : 1987.12.01
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Abstract

The Maillard reaction products between amino acids and sugars are used effectively as flavors for processed foods and tobacco. Recently, considerable attention has been focused on the toxicological effects of maillard browned compounds. Therefore, we have tested the safety on the three-types of Maillard products (KG-19, KG-24 and KG-32) prepared from this Research Institute. Throughout the observation period of the acute toxicity study in rats and the mutagenicity assay using Salmonella typhimurium (TA98, TA100), the test articles did not show any sigificant toxic or mutagenic signs.

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