| Autor: |
Smith RL; Molecular Toxicology , Imperial College School of Medicine , London SW7 2AZ , UK., Cohen SM; Dept. of Pathology and Microbiology , University of Nebraska Medical Centre , 983135 Nebraska Medical Centre , Omaha , NE 68198-3135 , USA., Fukushima S; Japan Bioassay Research Centre , 2445 Hirasawa , Hadano , Kanagawa 257-0015 , Japan., Gooderham NJ; Dept. of Surgery and Cancer , Imperial College of Science , Sir Alexander Fleming Building , London SW7 2AZ , UK., Hecht SS; Masonic Cancer Centre and Dept. of Laboratory Medicine and Pathology , University of Minnesota , Cancer and Cardiovascular Research Building , 2231 6th St , SE , Minneapolis , MN 55455 , USA., Guengerich FP; Department of Biochemistry , Vanderbilt University School of Medicine , 638B Robinson Research Building , 2200 Pierce Avenue , Nashville , Tennessee 37232-0146 , USA., Rietjens IMCM; Division of Toxicology , Wageningen University , Tuinlaan 5 , 6703 HE Wageningen , The Netherlands., Bastaki M; Flavor and Extract Manufacturers Association , 1101 17th Street , NW Suite 700 , Washington , DC 20036 , USA . Email: staylor@vertosolutions.net ; ; Tel: +1 (202)293-5800., Harman CL; Flavor and Extract Manufacturers Association , 1101 17th Street , NW Suite 700 , Washington , DC 20036 , USA . Email: staylor@vertosolutions.net ; ; Tel: +1 (202)293-5800., McGowen MM; Flavor and Extract Manufacturers Association , 1101 17th Street , NW Suite 700 , Washington , DC 20036 , USA . Email: staylor@vertosolutions.net ; ; Tel: +1 (202)293-5800., Taylor SV; Flavor and Extract Manufacturers Association , 1101 17th Street , NW Suite 700 , Washington , DC 20036 , USA . Email: staylor@vertosolutions.net ; ; Tel: +1 (202)293-5800. |
| Abstrakt: |
The safety assessment of a flavour substance examines several factors, including metabolic and physiological disposition data. The present article provides an overview of the metabolism and disposition of flavour substances by identifying general applicable principles of metabolism to illustrate how information on metabolic fate is taken into account in their safety evaluation. The metabolism of the majority of flavour substances involves a series both of enzymatic and non-enzymatic biotransformation that often results in products that are more hydrophilic and more readily excretable than their precursors. Flavours can undergo metabolic reactions, such as oxidation, reduction, or hydrolysis that alter a functional group relative to the parent compound. The altered functional group may serve as a reaction site for a subsequent metabolic transformation. Metabolic intermediates undergo conjugation with an endogenous agent such as glucuronic acid, sulphate, glutathione, amino acids, or acetate. Such conjugates are typically readily excreted through the kidneys and liver. This paper summarizes the types of metabolic reactions that have been documented for flavour substances that are added to the human food chain, the methodologies available for metabolic studies, and the factors that affect the metabolic fate of a flavour substance. |
