Toxicity of a ferment used in the production of probiotic capsules

Thomas Paraidathathu, K. Philip, B. Y. Hashim

    Research output: Contribution to journalArticle

    Abstract

    Male Sprague Dawley rats were fed orally for 7 days with a live lactic acid bacteria containing fermented paste used for preparing probiotic capsules at concentrations of 2.4 × 108 CFU/ml, 1.8 × 108 CFU/ml and 1.2 × 108 CFU/ml. During this period, rat blood was analyzed for levels of urea and the enzyme alanine aminotrasferase (ALT) activity, as surrogate markers for kidney and liver toxicity respectively. The gross morphology of the animals was also observed. At the end of 7 days, the animals were sacrificed and the heart, liver and kidneys were removed and the organ weight to body-weight ratios were calculated. There was no significant difference in physical appearance, blood urea levels and blood ALT activity between the control group fed with water and the 3 groups of animals that were fed different dilutions of the paste. There were also no significant differences between the ratio of kidney, heart and liver weight to body-weight of the animals between the different groups. The results indicate that a paste containing a high concentration of lactic acid bacteria did not produce toxicity in rats as measured by levels of blood urea, ALT activity and ratios of organ weight to body weight. Therefore, it can be concluded that probiotic products containing live lactic acid bacteria can generally be considered as safe.

    Original languageEnglish
    Pages (from-to)21-24
    Number of pages4
    JournalInternational Journal of Probiotics and Prebiotics
    Volume3
    Issue number1
    Publication statusPublished - Feb 2008

    Fingerprint

    Probiotics
    probiotics
    Capsules
    Ointments
    Alanine
    alanine
    toxicity
    lactic acid bacteria
    Urea
    Lactic Acid
    Organ Size
    urea
    blood
    Body Weight
    tissue weight
    Bacteria
    Kidney
    body weight
    Liver
    rats

    Keywords

    • Biosafety
    • Functional food
    • Nutraceutical

    ASJC Scopus subject areas

    • Public Health, Environmental and Occupational Health
    • Nutrition and Dietetics
    • Food Animals
    • Applied Microbiology and Biotechnology

    Cite this

    Toxicity of a ferment used in the production of probiotic capsules. / Paraidathathu, Thomas; Philip, K.; Hashim, B. Y.

    In: International Journal of Probiotics and Prebiotics, Vol. 3, No. 1, 02.2008, p. 21-24.

    Research output: Contribution to journalArticle

    Paraidathathu, T, Philip, K & Hashim, BY 2008, 'Toxicity of a ferment used in the production of probiotic capsules', International Journal of Probiotics and Prebiotics, vol. 3, no. 1, pp. 21-24.
    Paraidathathu, Thomas ; Philip, K. ; Hashim, B. Y. / Toxicity of a ferment used in the production of probiotic capsules. In: International Journal of Probiotics and Prebiotics. 2008 ; Vol. 3, No. 1. pp. 21-24.
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