The fate of certain organic acids and amides in the rabbit

Bray, H. G.; Neale, F. C.; Thorpe, W. V.

doi:10.1042/bj0400134

Cited by 35 publications

(30 citation statements)

References 2 publications

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“…Complete hydrolysis was reported for phenylacetamide in rabbits. For the aliphatic amides, increased hydrolysis was seen with increased chain-lengths following incubation with rabbit liver extracts and liver slices (Bray et al, 1949).…”

Section: C3 Summary and Conclusionmentioning

confidence: 99%

“…"Aliphatic amides have been reported to undergo limited hydrolysis. Extensive hydrolysis of aliphatic amides of various lengths was observed after incubation with rabbit liver extracts; however, hydrolysis was significantly slower for aliphatic amides with fewer than five or more than 10 carbons (Bray et al, 1949)". "After administration of 1.5-5.0 g of acetamide or butyramide to rabbits, 62 % of the dose of acetamide was recovered unchanged in the urine within 24 hours, while only 13 % of the butyramide dose was recovered unchanged".…”

Section: B2 Mtamdi Calculationsmentioning

confidence: 99%

“…The Panel also had a further look at the study performed by Bray et al (1949) and concluded that simple aliphatic amides, such as formamide, acetamide, propionamide, n-butyramide, and nvaleramide were reported to undergo hydrolysis in rabbits after oral administration. The extent of hydrolysis increased with increasing chain-length and ranged from 28 to 97 % of the dose.…”

Section: B2 Mtamdi Calculationsmentioning

confidence: 99%

“…The Panel, in addition to the studies identified by the JECFA, also retrieved the following study by (Bray et al, 1949;Kawada and Iwai, 1985) in which the metabolism in rats of dihydrocapsaicin was investigated in vivo and in vitro: Within 48 hours after oral administration of dihydrocapsaicin (20 mg/kg bw) to male adult rats, unchanged dihydrocapsaicin and eight of its metabolites were identified in urine; i.e. dihydrocapsaicin (8.7 % of total dose), vanillylamine (4.7 %), vanillin (4.6 %), vanillyl alcohol (37.6 %) and vanillic acid (19.2 %) as free forms and/or their glucuronides.…”

Section: B2 Mtamdi Calculationsmentioning

confidence: 99%

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Scientific Opinion on Flavouring Group Evaluation 300, Revision 1 (FGE.300Rev1): One cyclo‐aliphatic amide from chemical group 33

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 a flavouring substance, cyclopropanecarboxylic acid (2-isopropyl-5-methylcyclohexyl)-amide ] in the Flavouring Group Evaluation 300, Revision 1 (FGE.300Rev1) using the Procedure in Commission Regulation (EC) No 1565/2000. This revision is made due to a re-evaluation of the flavouring substance, cyclopropanecarboxylic acid (2-isopropyl-5-methyl-cyclohexyl)-amide .115], as a 90-day dietary study in rats has become available. The substance was not considered to have genotoxic potential. The substance was 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 Panel concluded that the substance .115] does not give rise to safety concern at its levels of dietary intake estimated on the basis of the Maximised Survey-derived Daily Intake MSDI approach. Besides the safety assessment of this flavouring substance, the specifications for the material of commerce have also been considered. Specifications including complete purity criteria and identity for the material of commerce have been provided for the candidate substance.

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Section: C3 Summary and Conclusionmentioning

confidence: 99%

Section: B2 Mtamdi Calculationsmentioning

confidence: 99%

Section: B2 Mtamdi Calculationsmentioning

confidence: 99%

Section: B2 Mtamdi Calculationsmentioning

confidence: 99%

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Scientific Opinion on Flavouring Group Evaluation 300, Revision 1 (FGE.300Rev1): One cyclo‐aliphatic amide from chemical group 33

Flavourings¹

2014

EFS2

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“…The candidate substance is like other aliphatic amides anticipated to be absorbed from the gastrointestinal tract and expected to be at least partly hydrolysed (Bray et al, 1949) to polar metabolites which are eliminated in the urine or bile (James, 1974;Schwen, 1982). Hydrolysis of the amide bond is reported as a metabolic pathway for amides e.g.…”

Section: Absorption Distribution Metabolism and Eliminationmentioning

confidence: 99%

Scientific Opinion on Flavouring Group Evaluation 303, Revision 1 (FGE.303Rev1): Spilanthol from chemical group 30

Flavourings¹

2015

EFSA Journal

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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 the flavouring substance spilanthol in Flavouring Group Evaluation 303, Revision 1, using the Procedure according to Commission Regulation (EC) No 1565/2000. This revision is made as new 90 days toxicity data have been submitted for spilanthol ]. The substance was considered not to have genotoxic potential. The substance was evaluated through a stepwise approach that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The Panel concluded that spilanthol .121] does not give rise to safety concern at its level of dietary intake, estimated on the basis of the Maximum Surveyderived Daily Intake (MSDI) approach. Besides the safety assessment of the flavouring substance, the specifications for the material of commerce have also been considered. Adequate specifications including complete purity criteria and identity for the material of commerce have been provided for the candidate substance. According to the Flavour Industry spilanthol has been identified in the plant Spilanthes oleracea, which is used in some countries as a spice. © EuropeanIn 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 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 Panel requires more precise data on use and use levels.No in vitro or in vivo data on genotoxicity are available for the candidate substance spilanthol. However, for the two structurally related substances deca-(2E, 4E)-dienoic acid isobutyl-amide [FLno: 16.091] and N-cyclopropyl (2E,6Z)-nonadienamide ] negative genotoxicity studies are available. The Panel therefore concluded that the lack of genotoxi...

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