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奇亚籽急性毒性及遗传毒性研究 被引量:9

Acute toxicity and mutagenicity test of Chia seed
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摘要 目的:了解奇亚籽的毒理学安全性。方法:采用小鼠急性毒性试验和遗传毒性试验(Ames试验、小鼠骨髓嗜多染红细胞微核试验、小鼠精子畸形试验)对奇亚籽进行研究,小鼠急性经口毒性试验剂量为22.5 g/kg,观察经口给予受试物后14 d内动物的死亡情况;Ames试验设5个剂量,分别为每皿0.008、0.04、0.20、1.0和5.0 mg(每皿给受试物体积为0.1mL),同时设自发回变、溶剂对照(丙酮)和阳性对照(9-芴酮、2-AF、NaN、MMC、1.8-二羟蒽锟),接种后,在37℃下培养48 h,计数每皿回变菌落数;小3鼠骨髓嗜多染红细胞微核试验和小鼠精子畸形试验均设3个剂量组,分别为1.875、3.750和7.500 g/kg,同时设溶剂对照组(玉米油)和阳性对照组(环磷酰胺,50 mg/kg),分别观察骨髓涂片中嗜多染红细胞中的微核发生率和精子标本中精子畸形的类型和相应的数量。结果:奇亚籽的小鼠经口最大耐受剂量(maximum tolerated dose,MTD)>22.5 g/kg,为无毒级物质;在Ames试验、小鼠骨髓嗜多染红细胞微核试验和小鼠精子畸形试验中结果均呈阴性;结论:奇亚籽属于无毒级物质,亦不具有遗传毒性。 OBJECTIVE:To explore the toxicological safety of Chia seed. METHODS:Acute toxicity tests and mutagenicity tests (Ames test,micronucleus test of bone marrow cell in mice and sperm shape abnormality test in mice) were used. The dose of 22.5 g/kg was chosen for the acute toxicity tests. The amounts of Chia seed of 22.5 g/kg were fed to mice through mouth,and the mice were observed for 14 days. The doses of 0.008, 0.04, 0.20, 1.0 and 5.0 mg/plate were chosen for the Ames test. The treated plates were cultured at 37℃ for 48 h,the number of bacterial colony was counted. The doses of 1.875, 3.750 and 7.500 g/kg were used for the micronucleus test. The number of micronucleus of bone marrow cell was counted,the types and numbers of sperm shape abnormality were assessed. RESULTS:Maximum tolerated dose was higher than 22.5 g/kg,indicating that Chia seed was non-toxic,and no significant difference was found between all test groups and the control group in mutagenicity tests. CONCLUSION:Chia seed showed no damage to the genetic material of prokaryotic and mammal cells.
出处 《癌变.畸变.突变》 CAS CSCD 2013年第6期470-473,共4页 Carcinogenesis,Teratogenesis & Mutagenesis
关键词 奇亚籽 急性毒性试验 遗传毒性试验 小鼠 Chia seed acute toxicity tests mutagenicity tests mice
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参考文献6

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  • 8PORRAS-LOAIZA P, JII~NEZ-MUNGUIA M T, SOSA-MO- RALES M E, et al. Physical properties, chemical character- ization and fatty acid composition of Mexican chia (Salvia hispanica L. ) seeds [ J ]. International Journal of Food Sci- ence & Technology, 2014,49 ( 2 ) :571 - 577.
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