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한국식품과학회지
→ 한국식품과학회지2018 ; 50(06): 629-635
Toxicokinetics and oral toxicity of Maesil-cheongs with reduced amygdalin levels
아미그달린 저감화 매실청의 독성동태학적 및 경구독성 연구
Hyeon-Jin Kim1, Mi-Ran Go1, Jin Yu1, Ji-Soo Hwang1, Hyun Woo Choi2, Hyun-Seok Kim2, and Soo-Jin Choi1,*
1Division of Applied Food System, Major of Food Science & Technology, Seoul Women’s University
2Department of Food Science and Biotechnology, Kyonggi University
김현진1·고미란1·유진1·황지수1·최현우2·김현석2·최수진1,*
1서울여자대학교 식품응용시스템학부 식품공학전공, 2경기대학교 식품생물공학과
ABSTRACT
In this study, the safety aspect of Maesil-cheongs with reduced amygdalin levels was investigated in terms of toxicokinetics and repeated oral toxicity. Plasma or UVC treatment was utilized to obtain Maesil-cheongs with reduced amygdalin levels. The toxicokinetic study demonstrated that the oral absorption of amygdalin decreased remarkably after a single-dose oral administration of both plasma- and UVC-treated Maesil-cheongs. The fourteen-day repeated oral toxicity study revealed that plasma- or UVC-treated Maesil-cheongs did not cause changes in body weight, food intake, water consumption, and absolute and relative organ weights. No significant effects on hematological and serum biochemical parameters were found. Histopathological examination showed no abnormality or toxicological change. These findings suggest that plasma- and UVC-treated Maesil-cheongs have no toxicity potential, and these processes will be useful to obtain products with safe, reduced amygdalin levels.
KEYWORD
Maesil-cheong, amygdalin, toxicokinetics, oral toxicity
한국식품과학회지 2018 Dec; 50(06): 629 - 635
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