Toxicological and metabolic investigations of the safety of N-α-Lauroyl-l-arginine ethyl ester monohydrochloride (LAE)

Ruckman, S. A.; Rocabayera, X.; Borzelleca, Joseph F.; Sandusky, Chad B.

doi:10.1016/j.fct.2003.08.022

Cited by 70 publications

(41 citation statements)

References 7 publications

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“…Our previous studies also demonstrated that coating solutions containing these three-acid combinations and chitosan had very effective antimicrobial activities against Listeria and Salmonella in various foods (Chen et al, 2012;Guo et al, 2013;Jin and Gurtler, 2012). LAE is a cationic surfactant and a derivative of lauric acid, L-arginine, and ethanol (Ruckman et al, 2004). LAE has a broad spectrum of antimicrobial activity (Bakal and Diaz, 2005), and it has been classified as GRAS (Generally Recognized as Safe) and food preservative at concentrations up to 200 ppm by the U.S. Food and Drug Administration (Bakal and Diaz, 2005).…”

Section: Tablementioning

confidence: 94%

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Application of a novel antimicrobial coating on roast beef for inactivation and inhibition of Listeria monocytogenes during storage

Wang

Zhao

Yuan

et al. 2015

International Journal of Food Microbiology

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Section: Tablementioning

confidence: 94%

“…LAE has been verified to be nontoxic after consumption (Ruckman et al, 2004) and its effective antimicrobial functions and mechanisms have been studied by Rodriguez (2004). Chitosan is added to the antimicrobial solution for its excellent film-forming properties as well as its antimicrobial properties.…”

Section: Introductionmentioning

confidence: 99%

Application of a novel antimicrobial coating on roast beef for inactivation and inhibition of Listeria monocytogenes during storage

Wang

Zhao

Yuan

et al. 2015

International Journal of Food Microbiology

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“…All studies were performed following OECD guidelines and GLP. Some of the results of these studies have been published in the open literature (Ruckman et al, 2004). …”

mentioning

confidence: 98%

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to an application on the use of ethyl lauroyl arginate as a food additive

Flavourings¹

2007

EFSA Journal

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SUMMARYThe Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food has been asked to evaluate the safety in use of ethyl lauroyl arginate as a food preservative for use in the food categories specified in the dossier.The active ingredient of ethyl lauroyl arginate, ethyl-N α -lauroyl-L-arginate HCl, is the hydrochloride salt of an N-fatty acylsubstituted amino acid ethyl ester. Ethyl lauroyl arginate is intended to be used as a preservative. The anti-microbial activity of ethyl lauroyl arginate is due to the cationic surfactant properties of its active ingredient ethyl-N α -lauroyl-L-arginate.Ethyl lauroyl arginate has been shown by in vivo and in vitro studies in rats and humans to be rapidly metabolised by hydrolysis of the ethyl ester and lauroyl amide to the intermediate products, arginine ethyl ester and N α -lauroyl-L-arginine, and then to ethanol, lauric acid and arginine. Arginine undergoes natural amino acid catabolism to urea and ornithine. Ornithine can then be further metabolised to CO 2 and urea. Lauric acid is a fatty acid that can enter normal fatty acid metabolism. Ethanol can be converted by alcohol dehydrogenase and aldehyde dehydrogenase to acetate, which can enter normal biochemical pathways. It is concluded that, on ingestion by humans, ethyl lauroyl arginate will be broken down to products of normal metabolism.The Panel considered the bacterial reverse mutation assay study could not be used for evaluation of mutagenicity due to the high toxicity of ethyl-N α -lauroyl-L-arginate towards the bacterial cells. The Panel noted that this toxicity was predictable since ethyl-N α -lauroyl-Larginate is a preservative with antimicrobial activity. Based on the results from the mouse lymphoma L5178Y cell mutation test and from the test for chromosomal aberrations in human lymphocytes it is concluded that ethyl-N α -lauroyl-L-arginate is not genotoxic in mammalian cells. It showed no evidence of a genotoxic effect in the in vivo mouse micronucleus test. Lauric arginate The EFSA Journal (2007) 511, p. 2 of 27According to the available evidence, ethyl lauroyl arginate is devoid of reproductive and developmental toxicity. Long-term carcinogenicity studies are lacking. However, the rapid metabolism of ethyl-N α -lauroyl-L-arginate to compounds endogenously present in much higher levels, the absence of preneoplastic toxic effects in the in vivo studies performed, together with the absence of genotoxic activity in the mouse lymphoma assay, the human lymphocyte assay and the micronucleus test, does not suggest a carcinogenic potential. Therefore the Panel concludes that there is no need to perform carcinogenicity studies.The Panel notes that effects on white blood cells were seen in different rat strains and in different sexes in two 90-day studies and in the 52-week study and concludes that these effects cannot be disregarded. Therefore the Panel concludes, given the fact that the effects on white blood cell counts at 26 weeks are significant for all dose groups, th...

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“…LAE is accepted as a food-grade ingredient (GRAS) for a number of applications within the United States. The relatively low toxicity of LAE has been attributed to the fact that it is broken down to L-arginine (an amino acid) and lauric acid (a free fatty acid) in the gastrointestinal tract (Ruckman et al 2004). LAE is also claimed to have no adverse effects on the organoleptic properties of food products.…”

Section: Introductionmentioning

confidence: 99%

Electrostatic interactions of cationic lauric arginate with anionic polysaccharides affect antimicrobial activity against spoilage yeasts

et al. 2014

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Aims: To investigate the effect of anionic polysaccharides often used in beverage applications (xanthan and k-carrageenan) on the antimicrobial efficacy of the cationic surfactant lauric arginate (LAE) against typical spoilage yeasts. Methods and Results: The antimicrobial efficacy of LAE against Saccharomyces cerevisiae, Candida albicans and Zygosaccharomyces bailii in the absence and presence of anionic polysaccharides was assessed by microtitre and macrobroth dilution assays. Combining LAE with either xanthan or k-carrageenan caused a pronounced decrease in LAE's antimicrobial efficacy, with the minimal inhibitory and lethal concentrations (MIC and MLC) both increasing with increasing polysaccharide concentration. This reduction in antimicrobial efficacy was more pronounced for the addition of k-carrageenan. To determine the cause of loss of activity, physical properties of solutions were examined. Turbidity and sedimentation measurements indicated that complexes between LAE and anionic polysaccharides had been formed. Electrophoresis measurements showed that complexes had varying electrical charges and dimensions depending on solution composition. Conclusion: Results suggest that electrostatic interactions between LAE and anionic polysaccharides play a major role in complex formation and loss of antimicrobial activity. Significance and Impact of the Study: Results have important implications for the utilization of LAE as an antimicrobial agent in beverage and food products containing anionic polysaccharides.

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Toxicological and metabolic investigations of the safety of N-α-Lauroyl-l-arginine ethyl ester monohydrochloride (LAE)

Cited by 70 publications

References 7 publications

Application of a novel antimicrobial coating on roast beef for inactivation and inhibition of Listeria monocytogenes during storage

Application of a novel antimicrobial coating on roast beef for inactivation and inhibition of Listeria monocytogenes during storage

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to an application on the use of ethyl lauroyl arginate as a food additive

Electrostatic interactions of cationic lauric arginate with anionic polysaccharides affect antimicrobial activity against spoilage yeasts

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