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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.4
- 수록면
- 315 - 321 (7page)
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초록· 키워드
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The in vivo single-dose acute toxicity of Lactobacillus plantarum AF1, a lactic acid bacterium isolated from kimchi, in ICR male and female mice was investigated. The test article was intraperitoneally or orally administered once to both sexes of mice. The motalites, clinical findings, autopsy findings, and body weight changes were monitored daily for 14 days. In the oral acute toxicity test, the male and female mice were gavaged with four doses (5.0, 2.5, 1.25 and 0.625 g/kg) of Lb. plantarum AF1. The oral LD50 of the Lb. plantarum AF1 was considered higher than 5.0 g/kg. In the intraperitoneal acute toxicity test, mice were injected intraperitoneally with dosages of 0.7, 0.9, 1.1, 1.3, 1.5, 1.7, 1.9, 2.1, 2.3 and 2.5 g/kg. The intraperitoneal 50% lethal dose (LD50) of the Lb. plantarum AF1 was >2.5 g/kg in the male and female mice. No significant changes in the general conditions, body weights, clinical signs, and gross lesions were observed in both sexes of mice to which Lb. plantarum AF1 was administered intraperitoneally or orally. The results suggest that the no-adverse-effect level of Lb. plantarum AF1 is estimated to be more than 5.0 g/kg in the oral route and 2.5 g/kg in the intraperitoneal route.
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등록된 정보가 없습니다.
참고문헌 (13)
참고문헌 신청
1. [학술지(정기간행물)] - Cheigh HS / 2000 / Antioxidative Characteristics of Kimchi / Food Indus Nutri 5 : 52 ~ 56
2. [학술지(정기간행물)] - Cheigh HS / 2005 / physiological ingredient of the Kimchi and health functionality / Food Preservation and Processing Industry 4 : 1 ~
3. [학술지(정기간행물)] - Mheen TI / 1984 / Effect of temperature and salt concentration on Kimchi fermentation / Kor J Food Sci Technol 16 : 443 ~ 450
4. [학술지(정기간행물)] - Lee YH / 1996 / Characteristics of beta galactosidase activity in Lactobacillus plantarum from Kimchi / Agr Chem Biotechnol 39 : 60 ~ 66
5. [학술지(정기간행물)] - Nguyen TD / 2007 / Characteristics of Lactobacillus plantarum PH04, a potential probiotic bacterium with cholesterol-lowering effects / Int J Food Microbiol 113 : 358 ~ 361
2. [학술지(정기간행물)] - Cheigh HS / 2005 / physiological ingredient of the Kimchi and health functionality / Food Preservation and Processing Industry 4 : 1 ~
3. [학술지(정기간행물)] - Mheen TI / 1984 / Effect of temperature and salt concentration on Kimchi fermentation / Kor J Food Sci Technol 16 : 443 ~ 450
4. [학술지(정기간행물)] - Lee YH / 1996 / Characteristics of beta galactosidase activity in Lactobacillus plantarum from Kimchi / Agr Chem Biotechnol 39 : 60 ~ 66
5. [학술지(정기간행물)] - Nguyen TD / 2007 / Characteristics of Lactobacillus plantarum PH04, a potential probiotic bacterium with cholesterol-lowering effects / Int J Food Microbiol 113 : 358 ~ 361
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UCI(KEPA) : I410-ECN-0101-2018-059-003065823