Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 13 (FGE.13); Furfuryl and furan derivatives with and without additional side-chain substituents

,

doi:10.2903/j.efsa.2005.215

Cited by 18 publications

(2 citation statements)

References 67 publications

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“…SMF is highly electrophilic and can react with DNA and other macromolecules; in addition, it has been proven to confer genotoxic, mutagenic, and carcinogenic effects . Its mutagenic effects have been confirmed by the European Food Safety Authority (EFSA), who established a threshold of concern of 0.54 mg/day for the intake of furan derivatives used as flavoring agents in Europe, whereas in a study involving 268 Spanish school pupils, the 24 h dietary intake of HMF of the subjects ranged from 3.14 to 68.86 mg/day (mean of 13.72 mg/day). Moreover, SMF was detected in 70 of 268 subjects with a mean level of 0.33 nM, which is almost 3 times higher than that observed in mice 90 min after acute intake of HMF .…”

Section: Introductionmentioning

confidence: 99%

Identification of a 5-Hydroxymethylfurfural–Lysine Schiff Base and Its Cytotoxicity in Three Cell Lines

Wang

Liu

et al. 2019

J. Agric. Food Chem.

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5-Hydroxymethylfurfural (HMF) can undergo the Maillard reaction with amino acids. However, the safety of the products remains unknown. In this study, a HMF–lysine Schiff base named (E)-N 6-((5′-(hydroxymethyl)furan-2′-yl)methylene)lysine (HML) was identified and detected for the first time in baked foods. HML formation significantly decreased the cytotoxicity (IC50) of HMF against GES-1 cells (81.81 versus 5.02 mM and 73.76 versus 2.94 mM for HML versus HMF at 24 and 48 h, respectively), EA.hy926 cells (86.05 versus 4.85 mM and 77.22 versus 0.71 mM, respectively), and Caco-2 cells (155.77 versus 36.84 mM and 112.70 versus 18.51 mM, respectively). Exposure of Caco-2 cells to HMF at 10.0 mM triggered cell apoptosis of 14.02% (versus 8.54% in the control), whereas exposure to HML at 10–15 mM hardly increased cell apoptosis. Moreover, the absorption capacities of HMF and HML by Caco-2 cells were equivalent (p > 0.05) at 7.23–12.57% after incubation at 2 mM for 30–150 min.

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Section: Introductionmentioning

confidence: 99%

Identification of a 5-Hydroxymethylfurfural–Lysine Schiff Base and Its Cytotoxicity in Three Cell Lines

Wang

Liu

et al. 2019

J. Agric. Food Chem.

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“…The European Food Safety Authority (EFSA) established a threshold of concern of 0.54 mg/day for the intake of furan derivatives used as flavoring agents in Europe . However, the average intake level of HMF was estimated at 4–30 mg per person per day and even up to 350 mg/day from the beverages made from dried plums .…”

Section: Introductionmentioning

confidence: 99%

Absorption of 1-Dicysteinethioacetal–5-Hydroxymethylfurfural in Rats and Its Effect on Oxidative Stress and Gut Microbiota

Zhao

Huang

et al. 2018

J. Agric. Food Chem.

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The absorption of a 5-hydroxymethylfurfural (HMF)−cysteine adduct, 1-dicysteinethioacetal−5-hydroxymethylfurfural (DCH), and its effect on antioxidant activity and gut microbiota were investigated. Results indicated that DCH is more easily absorbed in rats than HMF. Serum DCH concentrations were 15−38-fold of HMF concentrations from 30 to 180 min after intragastrical administration at the level of 100 mg/kg of body weight, and 2.7−4.5% of absorbed DCH was converted to HMF. The malondialdehyde content in the plasma, heart, liver, and kidneys significantly increased after drug (100 mg/kg of bw) administration for 1 week, suggesting that HMF and DCH were oxidative-stress-inducing agents, instead of antioxidant agents, in rats. HMF and DCH also modulated gut microbiota. HMF promoted the growth of Lactobacillus, Tyzzerella, Enterobacter, and Streptococcus. DCH increased the ratio of Firmicutes/Bacteroidetes and promoted the growth of Akkermansia, Shigella, and Escherichia while inhibiting the growth of Lactobacillus.

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Analysis of volatile compounds and 5-hydroxymethylfurfural in fried chicken breast produced by air and deep-fat frying

Noh,

Yim,

Lee

2024

Food Sci Biotechnol

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Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 13 (FGE.13); Furfuryl and furan derivatives with and without additional side-chain substituents

Cited by 18 publications

References 67 publications

Identification of a 5-Hydroxymethylfurfural–Lysine Schiff Base and Its Cytotoxicity in Three Cell Lines

Identification of a 5-Hydroxymethylfurfural–Lysine Schiff Base and Its Cytotoxicity in Three Cell Lines

Absorption of 1-Dicysteinethioacetal–5-Hydroxymethylfurfural in Rats and Its Effect on Oxidative Stress and Gut Microbiota

Analysis of volatile compounds and 5-hydroxymethylfurfural in fried chicken breast produced by air and deep-fat frying

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