TOXICOLOGICAL EVALUATION OF LEPISTA NUDA (BULL. EX FR.) COOKE MYCELIUM PRODUCED BY AN IN VITRO CULTURE METHODOLOGY

  • Jui-hsia Hsu Grape King Bio Ltd, Zhong-Li
  • I-chen Li Grape King Bio Ltd, Zhong-Li
  • Yih-min Jiang Grape King Bio Ltd, Zhong-Li, Taiwan
  • Chin-chu Chen National Hsin-Chu University of Education, Hsinchu City, Taiwan

Abstract

Objective: Considering the interest in L. nuda as a source of ingredients for the development of functional food and nutraceuticals has increased, the objective of this study was to evaluate its general toxicity and possible genotoxic effects in rats to assess its safety.

Methods: This study evaluated the safety of L. nuda mycelium by using genotoxicity assays (reverse mutation, chromosomal aberration, and micronuclei tests) and a short-term toxicity test.

Results: Our results have indicated that L. nuda mycelium did not significantly increase the number of revertant colonies and chromosomal aberration in both in vitro assays. Furthermore, it did not induce any increase in micronuclei formation in mouse bone marrow.

Conclusion: In summary, no mutagenic effects and no evidence of systemic toxicity were found in this safety assessment, and the use of L. nuda mycelia is safe at a dose of 3 g/kg body weight in S-D rats. Using a safety factor of 100, the calculated acceptable daily intake in humans is 30 mg/kg body weight/d.

Keywords: Lepista nuda mycelium, Oral toxicity, Genotoxicity, Fermentation

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How to Cite
Hsu, J.- hsia, I.- chen Li, Y.- min Jiang, and C.- chu Chen. “TOXICOLOGICAL EVALUATION OF LEPISTA NUDA (BULL. EX FR.) COOKE MYCELIUM PRODUCED BY AN IN VITRO CULTURE METHODOLOGY”. International Journal of Pharmacy and Pharmaceutical Sciences, Vol. 7, no. 11, Sept. 2015, pp. 363-70, https://innovareacademics.in/journals/index.php/ijpps/article/view/6232.
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