Subchronic (90-day) toxicity study in rats fed gum kondagogu (Cochlospermum gossypium)

被引：47

作者：

Janaki, B ^{[1
]}

Sashidhar, RB ^{[1
]}

机构：

[1] Osmania Univ, Coll Sci, Dept Biochem, Hyderabad 500007, Andhra Pradesh, India

来源：

FOOD AND CHEMICAL TOXICOLOGY | 2000年 / 38卷 / 06期

关键词：

gum kondagogu; toxicological evaluation; food additive;

D O I：

10.1016/S0278-6915(00)00037-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Although gum kondagogu (Cochlospermum gossypium) is grouped under gum karaya (Sterculia sp.), it differs significantly in terms of physicochemical properties and chemical composition and does not conform to the confirmatory tests prescribed for gum karaya (Janaki and Sashidhar, 1998). Gum karaya has wide applications in the pharmaceutical and food industries, whereas the use of gum kondagogu is yet to be explored. In this context, a short-term toxicity study on gum kondagogu was undertaken in rats. The gum was fed to rats at 0, 0.2%, 1% and 5% (w/w) in feed, for 90 days. Biochemical parameters were measured to assess the toxicity at the end of the study period. The results indicated no significant changes in growth pattern, haematological indices (RBC, WBC, Hb, PCV, MCV, MCH, MCHC, differential leucocyte counts), biochemical analytes (glucose, urea nitrogen, total protein, albumin, bilirubin, creatinine, sodium and potassium ions), activities of plasma and liver enzymes alkaline phosphatase, alanine aminotransaminase, aspartate aminotransaminase, lactate dehydrogenase, glutathione S-transferase and gamma-glutamyl transpeptidases and organ to body mass ratio (brain, heart, lungs, liver, kidneys and spleen). Histopathology of the liver and kidney also did not reveal any abnormality. An increased faecal bulk was observed in rats fed with 5% gum kondagogu. However, faecal moisture content of female rats only was significantly different (P = < 0.05) as compared to controls. Thus, it can be inferred, based on the present investigations, that gum kondagogu has a potential application as a food additive, similar to gum karaya. Feeding it at a much higher level (5%) than expected for consumption as a food additive also did not result in any toxic effect. Being non-toxic, gum kondagogu has a potential as a food additive with excellent physicochemical properties and a unique chemical composition. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：523 / 534

页数：12

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