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Abstract
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Article Information:
Dietary Toxicity Evaluation of Brown Rice Starter Red Kojic Rice Wine
Ping Yang, Qiao Jia, Zhong Li Jiang and Zhi Gang Xiao
Corresponding Author: Zhong Li Jiang
Submitted: September 18, 2013
Accepted: November 22, 2013
Published: May 10, 2014 |
Abstract:
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The present study aims to discuss the reference safety of the Brown Rice Starter Red Kojic Rice Wine (BRSRKRW) and provide scientific basis for rational development and utilization of the wine. In order to evaluate the toxicity of BRSRKRW in vivo, acute and subchronic toxicity of BRSRKRW in SD rats by intraperitoneal injections were evaluated. In this acute study, doses of BRSRKRW at 1, 1.5, 2, 2.5, or 31.5, 3 and 6 g/kg•bw, were administered. No adverse effects were observed during a 14-day period and at gross histopathological examination. In the subchronic study, BRSRKRW at 1.5, 3 and 6 g/kg•bw were administered for 30 days. The results showed that BRSRKRW did not affect weight gain in growing rats, in the level of hematological parameters, alkaline phosphatase, alanine aminotransferase, aspartate aminotransferase, albumin, blood urea nitrogen, creatinine, uric acid in blood and histopathological damages of the liver. Overall, the study suggests that the risk of drinking BRSRKRW toxicity to mammals is not negligible.
Key words: Acute toxicity, brown rice starter red kojic rice wine, food safety, genetic toxicity, subacute toxicity, ,
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Cite this Reference:
Ping Yang, Qiao Jia, Zhong Li Jiang and Zhi Gang Xiao, . Dietary Toxicity Evaluation of Brown Rice Starter Red Kojic Rice Wine. Advance Journal of Food Science and Technology, (5): 574-577.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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