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 <em>in vivo</em>, 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.
Highlights
Brown Rice (BR) is un-milled or partly milled rice, a kind of whole grain
Brown rice starter is a functional basic material prepared by mixture of honey and brown rice followed by fermentation with dried active yeasts, which is a health food that supplies necessary vitamins, minerals and enzymes and γ-aminobutyric acid (Komatsuzaki et al, 2007)
Acute toxicity: The clinical signs observed in the acute toxicity study were excited, gait instability phenomenon in mice after dosing at all dose levels; these toxicity signs completely disappeared after 30 min and no further death occurred among the rats that survived during the following 13 days
Summary
Brown Rice (BR) is un-milled or partly milled rice, a kind of whole grain. Researchers from the Harvard School of Public Health have just released a study showing that white rice consumption increases the risk of Type 2 diabetes while brown rice consumption reduces the risk. The active ingredient in red yeast is the same as the active ingredient in prescription drugs called statins used for high cholesterol. Some research showed that taking a specific red yeast product for two to three months could significantly lower total and “bad cholesterol” (Low-Density Lipoprotein (LDL) cholesterol) levels and triglycerides (Venero et al, 2010; Becker et al, 2009). There is no brown rice starter red kojic rice wine safety evaluation research, in order to verify the safety, put it on the market and promote its further research, development and utilization, the acute toxicity test, mouse bone marrow cells in mice and micronuclei sperm malformation test, Ames test and 30 days feeding test were set according to the health food inspection and evaluation technology standard
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