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