期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2014
卷号：6
期号：5
页码：574-577
出版社：MAXWELL Science Publication
摘要：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.
