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2014 (Vol. 6, Issue: 5)
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 

Key words:  Acute toxicity, brown rice starter red kojic rice wine, food safety, genetic toxicity, subacute toxicity, ,
Vol. 6 , (5): 574-577
Submitted Accepted Published
September 18, 2013 November 22, 2013 May 10, 2014
Abstract:

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/kgbw, 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/kgbw 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.
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  Cite this Reference:
Ping Yang, Qiao Jia, Zhong Li Jiang and Zhi Gang Xiao, 2014. Dietary Toxicity Evaluation of Brown Rice Starter Red Kojic Rice Wine.  Advance Journal of Food Science and Technology, 6(5): 574-577.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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