Division of Applied Food System, Major of Food Science & Technology , Seoul Women's University , Seoul 01797 , Republic of Korea.
J Agric Food Chem. 2018 Oct 31;66(43):11432-11440. doi: 10.1021/acs.jafc.8b03686. Epub 2018 Oct 19.
Maesil ( Prunus mume, green plum)-based products have been widely used in Asian cooking, which may contain amygdalin enzymatically converted to hydrogen cyanide after oral ingestion. In this study, the toxicity of Maesil syrups matured with and without Maesils was evaluated by focusing on relationship between amygdalin toxicity and its metabolic change. The cytotoxicity of amygdalin was highly related to its metabolites converted by β-glucosidase, and the metabolic change was retarded in Maesil syrup. Toxicokinetics revealed extremely low oral absorption and short half-life of amygdalin standard and Maesil syrups, and delayed metabolic change of amygdalin in Maesil syrup was found. It seems that complex Maesil syrup components play roles against amygdalin degradation. Maesil syrup matured with Maesils had higher total polyphenols, lower amygdalin, and shorter half-life in bloodstream than Maesil syrup without Maesils, suggesting more safety benefit. No significant oral toxicity of Maesil syrups was found after 14-day repeated administration, implying their safety.
梅实（青梅，绿李）基产品已广泛应用于亚洲烹饪中，口服后可能会使苦杏仁苷酶解转化为氰化氢。本研究通过关注苦杏仁苷毒性与其代谢变化的关系，评估了成熟梅实糖浆和未成熟梅实糖浆的毒性。苦杏仁苷的细胞毒性与其被β-葡萄糖苷酶转化的代谢物高度相关，而梅实糖浆中的代谢变化受到抑制。毒代动力学研究表明，苦杏仁苷标准品和梅实糖浆的口服吸收极低，半衰期极短，且在梅实糖浆中，苦杏仁苷的代谢变化延迟。看来，复杂的梅实糖浆成分可能起到了防止苦杏仁苷降解的作用。与未成熟梅实糖浆相比，成熟梅实糖浆的总多酚含量较高，苦杏仁苷含量较低，血液中半衰期较短，提示安全性更高。14 天重复给药后，未发现梅实糖浆有明显的口服毒性，表明其安全性。
