The Lowdown on Lauric Arginate

Toxicological Safety, Human Studies

For many consumers, the claim “no preservative added” often gives the false impression of improved quality. However, the proper use of a safe food preservative can dramatically improve the safety and quality of foodstuff. A set of toxicological experiments, carried out by Huntingdon Life Science, Ltd. , assessed the safety of LAE in different areas: Metabolism, mutagenicicity, subchronic, chronic, reproduction and developmental toxicity and acute toxicity. The results obtained with these studies have been published in the scientific journal Food Chemical and Toxicology. Finally, these studies were complemented with human studies. The conclusions of these studies were that LAE is safe and can be used for human consumption. The metabolism of LAE, after its ingestion, the potential points of its degradation (intestines, liver and plasma) and its pharmacokinetics, are shown in the Figure 5. The graph shows the degradation of LAE in simulated intestinal secretions with pancreatine presence at pH 7.5. The LAE is rapidly degraded to LAS (an intermediary) and subsequently to arginine in the intestinal secretions with the presence of pancreatine. LAE and LAS degradations were also studied in plasma and human hepatocytes (See Figure 6). Volunteers received an oral dose of LAE at 2.5 mg/kg bw. The following figure demonstrates the rapid degradation of LAE in blood plasma samples.

Conclusions

Lauric arginate is rapidly degraded to LAS which is subsequently degraded to Arginine and finally to endogenous compounds. Lauric arginate does not produce mutagenic effects and has no adverse effects on fertility, reproduction rate and fetus development. The results of sub-chronic toxicity experiments established a NOAEL value at 15,000 ppm (1143 and 1286 mg/kg bw/day for males and females, respectively.) Lauric arginate and its hydrolysis products have been sufficiently characterized to assure safe human consumption at the dose level established.

Food Applications: Treatment in Cured Ham

Figure 7 illustrates the use of lauric arginate applied to cured ham and cooked ham through a bath. The first table was a study of the shelf life of a cured ham, measuring aerobic plate count. The second study was examining the effect of a bath treatment on cooked ham inoculated with 4 log of Listeria monocytogenes. LAE is effective for controlling pathogenic bacteria such as L Monocytogenes in cooked meats. It extends shelf life of meat products by controlling proliferation of decay flora and improves the product appearance during refrigerated storage due to its activity against lactic acid bacteria, which are the main agents in deterioration of organoleptic conditions of food products. -FQ

Gil Bakal is managing director of A&B Ingredients and Alex Diaz is export manager for Vedeqsa. Reach Bakal at 973-227-1390 or [email protected]. Diaz can be reached at 34-93-731-50-94 or [email protected].