The oxidation of acetoin to CO2 in intact animals and in liver mince preparation

Gabriel, Munir A.; Ilbawi, M.; Al-Khalidi, Usama

doi:10.1016/0305-0491(72)90112-5

Cited by 14 publications

(31 citation statements)

References 9 publications

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“…Further, based on the data available, two supporting substances (diacetyl .052] 2200 µg/capita/day and 3-hydroxybutan-2-one .051] 2300 µg/capita/day) out of the total of 23 candidate and supporting substances provide 95 % of the contribution. These are present in the body as endogenous compounds (Kawano, 1959;Gabriel et al, 1972) and they would not be expected to give rise to perturbations outside the physiological range (JECFA, 1999a). Therefore, at the level of exposure, based on the MSDI approach, the total combined intake as flavouring substances of the candidate and supporting substances would not be expected to be of safety concern.…”

Section: Considerations Of Combined Intakes From Use As Flavouring Sumentioning

confidence: 99%

Scientific Opinion on Flavouring Group Evaluation 11, Revision 3 (FGE.11Rev3): Aliphatic dialcohols, diketones, and hydroxyketones from chemical groups 8 and 10

Flavourings¹

2014

EFS2

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The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 11 flavouring substances in the Flavouring Group Evaluation 11, Revision 3, using the Procedure in Commission Regulation (EC) No 1565/2000. The substances were evaluated through a stepwise approach (the Procedure) that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern and available data on metabolism and toxicity. The present Revision of FGE.11, FGE.11Rev3, is prepared due to the evaluation of genotoxicity data, which have been requested in the previous version of FGE.11, for 3-methylnona-2,4-dione . Additionally, new information on the stereoisomerism of has become available. Based on the new data received the Panel concluded that all 11 flavouring substances 07.071, 07.097, 07.152, 07.165, 07.167, 07.168, 07.184, 07.238, 07.248 and 07.260] do not give rise to safety concerns at their levels of dietary intake, estimated on the basis of the MSDI approach. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have also been considered. Specifications including complete purity criteria and identity for the materials of commerce have been provided for all candidate substances. . For all substances, the stereoisomeric composition has been specified sufficiently. © EuropeanFive of the flavouring substances are classified in structural class I, five in structural class II and one in structural class III.Nine of the flavouring substances in the present group have been reported to occur naturally in a wide range of 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 Flavour 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 Industry, especially in those cases where the annual production values were reported to be small. In consequence, the Panel had reservations about the data on use and use levels provided and the intake estimates obtained by the MSDI approach.In the absence of more precise information that would enable the Panel to make a more realistic estimate of the intakes of the flavouring substances, the Panel has decided also to perform an estimate of the daily intakes per person using a "modified Theoretical Added Maximum Daily Intake" (mTAMDI) approach based on the normal use levels reported by Industry. In those cases where the mTAMDI approach indicated that the intake of a flavouring substance might exceed its corresponding threshold of concern, the Panel decided not to carry out a formal safety assessment using the Procedure. In these cases the Pane...

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Section: Considerations Of Combined Intakes From Use As Flavouring Sumentioning

confidence: 99%

Scientific Opinion on Flavouring Group Evaluation 11, Revision 3 (FGE.11Rev3): Aliphatic dialcohols, diketones, and hydroxyketones from chemical groups 8 and 10

Flavourings¹

2014

EFS2

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“…In rats and mice, orally administered acetoin (3-hydroxybutan-2-one .051]) is rapidly absorbed from the gastrointestinal tract (Gabriel et al, 1972). Upon injection of acetoin-2,3-14 C to albino rats, 14 CO 2 appears in the expired air.…”

Section: Ii2 Mtamdi Calculationsmentioning

confidence: 99%

“…It is estimated that the rat liver is capable of oxidising 86 microgram (1 micromole) acetoin/g liver per day (Gabriel et al, 1972).…”

Section: Iii22 Metabolism Of Aliphatic Acyclic Diketonesmentioning

confidence: 99%

“…The average 12-20 hours 14 CO 2 production from acetoin-2,3-14 C was found to be 15 % after intraperitoneal (i.p.) administration (12 hours) and 47.7 % after intracardial administration (20 hours) (Gabriel et al, 1972). Ketals are anticipated to be readily hydrolysed after ingestion under the acid conditions in the stomach to their corresponding alcohol and ketone prior to absorption.…”

Section: Ii2 Mtamdi Calculationsmentioning

confidence: 99%

“…Further, based on the data available, two supporting substances (diacetyl .052] 2200 microgram/capita/day and 3-hydroxybutan-2-one [FL-no: 07.051] 2300 microgram/capita/day) out of the total of 25 candidate and supporting substances provide 95 % of the contribution. These are present in the body as endogenous compounds (Kawano, 1959;Gabriel et al, 1972) and they would not be expected to give rise to perturbations outside the physiological range (JECFA, 1999a). Therefore, at the level of exposure, based on the MSDI approach, the total combined intake as flavouring substances of the candidate and supporting substances would not be expected to be of safety concern.…”

Section: Considerations Of Combined Intakes From Use As Flavouring Sumentioning

confidence: 99%

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Scientific Opinion on Flavouring Group Evaluation 11, Revision 2 (FGE.11Rev2): Aliphatic dialcohols, diketones, and hydroxyketones from chemical groups 8 and 10

Publication¹

2011

EFS2

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2,3‐Pentandion [MAK Value Documentation in German language, 2017]

Hartwig

2017

The MAK‐Collection for Occupational Health and Safety

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2,3‐Pentanedione [pentane‐2,3‐dione] The German Commission for the Investigation of Health Hazards of Chemical Compounds in the Work Area has evaluated 2,3‐pentanedione to derive a maximum concentration at the workplace (MAK value), considering all toxicity endpoints. The critical effects of 2,3‐pentanedione were inflammation, necrosis, ulceration and fibrosis in the lung and inflammation, exudates and metaplasia in the nasal cavity in rats and mice after inhalation for 14 days. In this study the NOAEC in rats was 49 ml/m 3 and the LOAEC in mice was 49 ml/m 3 for effects in the lung. The occurrence of fibrosis after only two weeks of inhalation is assessed as a severe effect. Due to the structural similarity of 2,3‐pentanedione to diacetyl (2,3‐butanedione), which is responsible for bronchiolitis obliterans in popcorn workers, and the likeliness of lung effects in rodents, a MAK value of 0.02 ml/m 3 is set in analogy to diacetyl. As the critical effect is systemic, 2,3‐pentanedione is assigned to Peak Limitation Category II. The excursion factor of 1 is set in analogy to diacetyl. Skin contact may contribute significantly to systemic toxicity and 2,3‐pentanedione is designated with an “H”. In analogy to diacetyl, skin sensitization (Sh) is expected but not airway sensitization. Because there are no studies on developmental toxicity, the substance is assigned to Pregnancy Risk Group D. 2,3‐Pentanedione is neither genotoxic nor carcinogenic.

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The oxidation of acetoin to CO2 in intact animals and in liver mince preparation

Cited by 14 publications

References 9 publications

Scientific Opinion on Flavouring Group Evaluation 11, Revision 3 (FGE.11Rev3): Aliphatic dialcohols, diketones, and hydroxyketones from chemical groups 8 and 10

Scientific Opinion on Flavouring Group Evaluation 11, Revision 3 (FGE.11Rev3): Aliphatic dialcohols, diketones, and hydroxyketones from chemical groups 8 and 10

Scientific Opinion on Flavouring Group Evaluation 11, Revision 2 (FGE.11Rev2): Aliphatic dialcohols, diketones, and hydroxyketones from chemical groups 8 and 10

2,3‐Pentandion [MAK Value Documentation in German language, 2017]

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