Toxicity and Toxicokinetics of Amygdalin in Maesil (Prunus mume) Syrup: Protective Effect of Maesil against Amygdalin Toxicity

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.