Subchronic toxicity evaluation of γ-aminobutyric acid (GABA) in rats
| Autor: | Yusuke Yamashita, Atsushi Yamatsu, Kazuyuki Masuda, Kazuhito Takeshima, Mujo Kim, Noriko Horie, Kazuya Watabe |
|---|---|
| Rok vydání: | 2014 |
| Předmět: |
Male
medicine.medical_specialty Urinalysis Drug Evaluation Preclinical Biology Pharmacology Toxicology Aminobutyric acid Rats Sprague-Dawley Ingredient Functional food Internal medicine medicine Animals gamma-Aminobutyric Acid chemistry.chemical_classification Hematology Dose-Response Relationship Drug medicine.diagnostic_test Body Weight Toxicity Tests Subchronic Organ Size General Medicine Rats Amino acid chemistry Toxicity Female Fermentation Food Science |
| Zdroj: | Food and Chemical Toxicology. 68:128-134 |
| ISSN: | 0278-6915 |
| DOI: | 10.1016/j.fct.2014.02.005 |
| Popis: | γ-Aminobutyric acid (GABA) is an amino acid compound contained in vegetables such as tomatoes and also widely distributed in mammals. GABA acts as an inhibitory neurotransmitter and promotes parasympathetic activity to provide several beneficial effects, for instance, relaxation, anti-stress, and insomnia. GABA, produced via a fermentation process, has been available as a functional food ingredient. As part of a program to assess its safety, GABA was administered by oral gavage at doses of 500, 1250, and 2500mg/kg body weight to groups of 10 male and 10 female Sprague-Dawley rats for 13weeks. Treatment was not associated with the test substance-related mortality and appeared to be well tolerated. There were no toxicologically and statistically significant changes in urinalysis, hematology, clinical chemistry parameters, and in necropsy findings. A few statistically significant changes in food consumption and body weights were noted in the male groups while any significant changes were not noted in female groups. There was no effect of treatment on organ weights or on the results of the histopathological examinations. The results of toxicity evaluation support the safety use of GABA and the potential use as a functional food ingredient. |
| Databáze: | OpenAIRE |
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