Evaluation of the Safety of Germanium-enriched Barley Seedlings

doi:10.7506/spkx1002-6630-201101049

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (1 ): 206-209.doi: 10.7506/spkx1002-6630-201101049

• Nutrition & Hygiene • Previous Articles Next Articles

Evaluation of the Safety of Germanium-enriched Barley Seedlings

DU Rong，WANG Xiao-jie*，XIAO Yan-yan，WANG Shou-hai，MIN Feng-xia

(College of Life Science, Ludong University, Yantai 264025, China)

Received:2010-09-21 Online:2011-01-15 Published:2010-12-28
Contact: WANG Xiao-jie E-mail:wxj10304@126.com

Abstract

Abstract:

Objective: Safety evaluation of germanium-enriched barley seedlings (EGBS) was conducted by investigating the toxicological effect of EGBS in mice. Methods: The acute toxic effect of EGBS in healthy mice orally administered different doses of EGBS for 20 successive days was evaluated, and for the evaluation of genetic toxic effect, mouse bone marrow micronucleus and chromosomal aberration tests were used. Results: All EGBS dose groups presented a median lethal dose (LD50) ＞1 g/mL and normal animal body weight gain, without any symptoms of poisoning. The incidences of mouse bone marrow micronucleus and chromosomal aberration in all EGBS dose groups were varied in a normal range and did not exhibit a significant difference (P ＞ 0.05) as compared with the control group (treated with normal saline). Conclusion: No phenomena of mouse death and chromosomal aberration observed in this experiment suggest that EGBS have no acute and genetic toxic effects on mice and is safe in the tested dose range.

Key words: germanium-enriched barley seedling, toxicity effect, safety evaluation, mice

CLC Number:

DU Rong，WANG Xiao-jie*，XIAO Yan-yan，WANG Shou-hai，MIN Feng-xia. Evaluation of the Safety of Germanium-enriched Barley Seedlings[J]. FOOD SCIENCE, 2011, 32(1 ): 206-209.

[1]	LI Yang, LI Yan, WANG Yunna, YUAN Dongdong, ZHANG Liebing. Effects of Casein Types and Secondary Homogenization on Whipping Properties of Recombined Cream [J]. FOOD SCIENCE, 2021, 42(7): 106-112.
[2]	CUI Xiaoyu, ZHENG Hongying, QI Zhanwen, LIN Changqing, WU Xiaotian, GUO Jianpeng. Effect of Black Garlic on Inflammation in BALB/c Mice with Ulcerative Colitis [J]. FOOD SCIENCE, 2021, 42(7): 185-190.
[3]	LI Ruohua, YANG Hua, LEI Lin, YE Fayin, ZHAO Guohua. Curcumin Loading Properties of Folic Acid and Octenyl Succinic Anhydride Modified Inulin Micelles [J]. FOOD SCIENCE, 2021, 42(11): 26-33.
[4]	LI Zhichun, CHEN Ganlin, ZHENG Fengjin, SUN Jian, LIN Bo, FANG Xiaochun. Effect of Sugarcane Vinegar on Lipid Metabolism and Redox State of Mice Fed High-Fat Diet [J]. FOOD SCIENCE, 2020, 41(9): 86-90.
[5]	SHI Jia, ZHAO Xinhuai. Immunoregulatory Effect of Glycated Casein Digest in Normal Mice [J]. FOOD SCIENCE, 2020, 41(7): 140-145.
[6]	SHI Jia, LIU Wanning, FU Yu, ZHAO Xinhuai. Effect of Casein Glycation on Immunoenhancing Activity of Tryptic Caseinate Digest in Immunosuppressed Mice [J]. FOOD SCIENCE, 2020, 41(5): 122-127.
[7]	DING Xiaojing,, LIU Wenye,, WANG Ping. Determination of Rhodamine B in Ketchup, Tomato Sauce and Chili Powder by Micellar Electrokinetic Capillary Chromatography with Laser-Induced Fluorescence Detection [J]. FOOD SCIENCE, 2020, 41(4): 287-292.
[8]	ZOU Jinhao, LI Yan, OUYANG Huafeng, GUO Shiyin, SU Xiaojun, SONG Yong, LI Qingming. Structural Properties of Starches from Various Root Crops and Their Effect on Vermicelli Quality [J]. FOOD SCIENCE, 2020, 41(23): 77-82.
[9]	LI Zhaofeng, CAO Xiao, ZHU Jie, CHEN Siqian, LI Lin. Advances in Bacterial Cellulose in the Study of the Structure and Function of Plant Cell Wall [J]. FOOD SCIENCE, 2020, 41(19): 263-271.
[10]	LI Yang, LI Yan, WANG Yunna, ZHANG Liebing. Effect of Caseins and Processing Conditions on Stability of Recombined Dairy Cream [J]. FOOD SCIENCE, 2020, 41(15): 1-7.
[11]	JIANG Yushan, LIU Ying, WANG Zilong, XUE Meilan, CHANG Zhishang, LIANG Hui. Alleviating Effect of Nicotinamide Ribose on Depressed-Like Behavior and Intestinal Mucosal Permeability in Alcohol-Exposed Mice [J]. FOOD SCIENCE, 2020, 41(13): 112-119.
[12]	WANG Zuwen, QIN Yingrui, HUANG Xianzhi, DING Xiaowen. Effect of Mulberry Leaf and Bitter Melon Powder Blend on Blood Glucose, Blood Lipid and Antioxidant Status in Mice [J]. FOOD SCIENCE, 2019, 40(9): 166-172.
[13]	ZHANG Qian, CHEN Fusheng. Effect of Reverse Micellar Extraction on Structure and Physicochemical Properties of Soybean Protein Isolate [J]. FOOD SCIENCE, 2019, 40(7): 108-113.
[14]	SHI Yunfeng, ZHANG Tong, CHEN Qin. Prokaryotic Expression of Peanut Allergen Ara h 1 and Its Allergenicity [J]. FOOD SCIENCE, 2019, 40(6): 121-127.
[15]	YANG Peizhou, ZHU Xingxing, CAO Lili, ZHENG Zhi, CHENG Jieshun, JIANG Shaotong. Toxicological Assessment of Bacillus thuringiensis 29.118 Isolated from Chouguiyu, a Traditional Chinese Fermented Fish Product [J]. FOOD SCIENCE, 2019, 40(3): 186-193.

Evaluation of the Safety of Germanium-enriched Barley Seedlings

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments