摘要
依据《食品安全性毒理学评价程序和方法》进行小鼠急性毒性试验和大鼠亚慢性毒性试验。小鼠一次按5 g/kg体重给小鼠灌服辣椒籽抗菌肽,经1周饲喂观察未见有明显的中毒现象;大鼠按300 mg/kg体重连续灌服抗菌肽30 d,辣椒籽抗菌肽对大鼠饲料利用率、脏器指数、血常规以及血液生化指标等无显著影响( P> 0.05),同时也未发现辣椒籽抗菌肽对大鼠造成病理学变化,说明辣椒籽抗菌肽不会在体内造成蓄积毒性。辣椒籽抗菌肽在玉米防霉中应用的结果表明,不同剂量的辣椒籽抗菌肽均能不同程度地抑制霉菌繁殖,降低脂肪酸值, 0.3 g/kg 的辣椒籽抗菌肽的应用效果与丙酸钙和那他霉素标准添加量无显著差异( P> 0.05),说明辣椒籽抗菌肽具有被开发为新型防霉剂在农产品安全贮藏中应用的潜力。
The acute and subchronic toxicity tests of pepper seeds’ antifungal peptides were carried out using mice and rats. The results showed that no obvious poisoning phenomenon observed after feeding mice with 5g/kg bw of the antifungal peptides for one week. Besides, when fed rats with 300 mg/kg bw peptides continuously for 30 d did not have any significant effects on their feed utilization rate, organ indexes, blood routine, and blood biochemical indexes. In addition, there were no pathological changes caused by the antifungal peptides in rats. These results indicated that pepper seeds’ antifungal peptides were safe, as they did not cause accumulated toxicity in the body. Moreover, it was found that different doses of the antifungal peptides could inhibit mold reproduction to various degrees and reduce fatty acid value. The effects of 0.3 g/kg pepper seeds’ antifungal peptides were similar to the effects of standard dosages of calcium propionate and natamycin ( P >0.05). These results demonstrated that pepper seeds’ antifungal peptides have the potential to be developed as a new anti-fungal agent to safely store agricultural products.
作者
韩玉竹
赵建军
陈强
吴长凤
熊伟亮
杨叶梅
HAN Yuzhu;ZHAO Jianjun;CHEN Qiang;WU Changfeng;XIONG Weiliang;YANG Yemei(College of Animal Science,Southwest University,Chongqing 402460,China;Chongqing Academy of Animal Sciences,Chongqing 402460,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第10期155-160,共6页
Food and Fermentation Industries
基金
重庆市技术创新与应用示范项目(cstc2018jscx-msyb0430)
中央高校基本业务费专项基金(XDJK2018B024)
国家科技支撑计划(2015BAD16B01)
关键词
抗菌肽
辣椒籽
安全性评价
玉米贮藏
antifungal peptide
pepper seed
safety evaluation
corn storage
