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bioRxiv · 10.1101/2025.08.08.669114

Uptake mechanisms and physiological effects of furanic compounds from the Maillard reaction in budding yeast

Matos, L. C. P.·Milburn, A.·MacDonald, C.
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Abstract

Maillard reaction products (MRPs) are formed during the thermal processing of foods and exhibit important sensory attributes. Furanic compounds are a subset of MRPs commonly found in food products that are toxic to eukarytoic cells, although the mechanisms of toxicity are poorly understood. We used budding yeast to explore uptake mechanisms of common furanic compounds: 5-hydroxymethylfurfural (HMF), furfural (FUR), and 2-Furyl methyl ketone (FMK). Titrations of each furanic compound were used to identify concentrations that have an inhibitory effect on growth. We identified HMF as a potential substrate of the Pdr5 multidrug resistance pump and linked HMF and FUR toxicity to surface nutrient transporter levels. Live cell imaging shows that HMF disrupts mitochondria whilst FUR affects the endolysosomal system. Results indicate these furanic compounds may have distinct uptake, efflux, and toxicity mechanisms. As many of these cellular components are conserved throughout evolution, this work could shed light on the metabolism of toxic compounds commonly found within animal food sources.

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Matos, L. C. P., Milburn, A., MacDonald, C.. 2025-08-11. Uptake mechanisms and physiological effects of furanic compounds from the Maillard reaction in budding yeast. https://doi.org/10.1101/2025.08.08.669114

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