Dehydrogenation of DL-methylphenylcarbinol in the rat

Hopkins, R. P.; Borge, P A; Callaghan, P.

doi:10.1042/bj1270026p

Cited by 8 publications

(5 citation statements)

References 6 publications

(1 reference statement)

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“…Reduction of acetophenone to 1-phenylethan-1-ol and oxidation of 1phenylethan-1-ol to acetophenone have been reported to occur in rat hepatic subcellular fractions such as cytosol and microsomal preparations in the presence of NAD+ and NADP+ (Hopkins et al, 1972;Maylin et al, 1973). Reduction of acetophenone to 1-phenylethan-1-ol and oxidation of 1phenylethan-1-ol to acetophenone have been reported to occur in rat hepatic subcellular fractions such as cytosol and microsomal preparations in the presence of NAD+ and NADP+ (Hopkins et al, 1972;Maylin et al, 1973).…”

Section: Iii3 Metabolismmentioning

confidence: 99%

“…Acetophenone [FL-no: 07.004] and 1-phenylethan-1-ol .064] are readily interconvertible and show similar excretion patterns. Reduction of acetophenone to 1-phenylethan-1-ol and oxidation of 1phenylethan-1-ol to acetophenone have been reported to occur in rat hepatic subcellular fractions such as cytosol and microsomal preparations in the presence of NAD+ and NADP+ (Hopkins et al, 1972;Maylin et al, 1973). The oxidation reaction in microsomes is catalysed by two distinct enzymes; the major contribution to the activity is given by the P450 system, as indicated by the inhibition of the oxidase activity by carbon monoxide, its dependence on NADPH and induction by phenobarbital pretreatment (Maylin et al, 1973).…”

Section: Iii3 Metabolismmentioning

confidence: 99%

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Flavouring Group Evaluation 16, Revision 2 (FGE.16Rev2): Aromatic ketones from chemical group 21

Flavourings¹

2009

EFSA Journal

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The Scientific Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (the Panel) was asked to provide scientific advice to the Commission on the implications for human health of chemically defined flavouring substances used in or on foodstuffs in the Member States. In particular, the Panel was requested to evaluate seven flavouring substances in the Flavouring Group Evaluation 16, Revision 2 (FGE.16Rev2), using the Procedure as referred to in the Commission Regulation (EC) No 1565/2000. These seven flavouring substances belong to chemical group 21, Annex I of the Commission Regulation (EC) No 1565/2000.

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Section: Iii3 Metabolismmentioning

confidence: 99%

Section: Iii3 Metabolismmentioning

confidence: 99%

Flavouring Group Evaluation 16, Revision 2 (FGE.16Rev2): Aromatic ketones from chemical group 21

Flavourings¹

2009

EFSA Journal

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“…Acetophenone and 1-phenylethan-1-ol are readily interconvertible and show a similar excretion pattern. Reduction of acetophenone to 1-phenylethan-1-ol and oxidation of 1-phenylethan-1-ol to acetophenone has been reported to occur in rat hepatic subcellular fractions such as cytosol and microsomal preparations in the presence of NAD+ and NADP+ (Hopkins et al, 1972;Maylin et al, 1973). The reduction and oxidation steps have been shown to be stereoselective both in vitro and in vivo.…”

Section: Supporting Substances For the Metabolismmentioning

confidence: 99%

Flavouring Group Evaluation 48: Aminoacetophenone from chemical group 33

Authority¹

2008

EFSA Journal

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The Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (the Panel) is asked to advise the Commission on the implications for human health of chemically defined flavouring substances used in or on foodstuffs in the Member States. In particular, the Scientific Panel is asked to evaluate one flavouring substance in the Flavouring Group Evaluation 48 (FGE.48), using the Procedure as referred to in the Commission Regulation (EC) No 1565/2000. This flavouring substance belongs to chemical group 33, Annex I of the Commission Regulation (EC) No 1565/2000. The present Flavouring Group Evaluation (FGE) deals with an amino substituted aromatic ketone, 2-aminoacetophenone [FL-no: 11.008].No geometrical or optical isomers exist for this flavouring substance.The flavouring substance has been assigned to structural class III.The flavouring substance has been reported to occur naturally in few food items.In its evaluation, the Panel, as a default, used the Maximised Survey-derived Daily Intake (MSDI) approach to estimate the per capita intakes of the flavouring substances in Europe. However, when the Panel examined the information provided by the European Flavouring Industry on the use levels in various foods, it appeared obvious that the MSDI approach in a number of cases would grossly underestimate the intake by regular consumers of products flavoured at the use level reported by the 1 For citation purposes: Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on a request from Commission on Flavouring group evaluation 48: Aminoacetophenone.

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“…Acetophenone [FL-no: 07.004] and 1-phenylethan-1-ol [FL-no: 02.064] are readily interconvertible and show similar excretion patterns. Reduction of acetophenone to 1phenylethan-1-ol and oxidation of 1-phenylethan-1-ol to acetophenone have been reported to occur in rat hepatic subcellular fractions such as cytosol and microsomal preparations in the presence of NAD + and NADP + (Hopkins et al, 1972;Maylin et al, 1973). The oxidation reaction in microsomes is catalysed by two distinct enzymes; the major contribution to the activity is given by the P450 system, as indicated by the inhibition of the oxidase activity by carbon monoxide, its dependence on NADPH and induction by phenobarbital pretreatment (Maylin et al, 1973).…”

Section: Iii3 Metabolismmentioning

confidence: 99%