2007
DOI: 10.1080/10915810701620374 View full text |Buy / Rent full text
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Abstract: Touchi, a traditional Chinese food used mainly for seasoning is obtained by first steaming soybeans followed by fermentation with Aspergillus oryzae (koji). A series of toxicological studies was conducted to evaluate the mutagenic and genotoxic potential and subchronic toxicity of a water extract of Touchi, a known inhibitor of alpha -glucosidase activity. Touchi extract (TE) did not induce reverse mutations in Salmonella typhimurium strains TA98, TA1537, TA100, TA1535, and Escherichia coli WP2uvrA at concentr… Show more

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“…CKJ extract may also enhance sensitivity of the femur, liver, muscle and epiphyseal growth plate in SD rats through enhancement of GH secretion [13]. Furthermore, other studies have investigated the toxicity of some soybean related products including fermented corticated soybean meal (FCSBM), touchi extract (TE), and Korea soybean paste (doen-jang) [14,15,16]. Despite the increased attention the therapeutic effects of CKJ have received, its toxicity against specific target organs of mice have not been investigated to date.…”
mentioning
“…Typhimurium strains TA100, TA98, TA1535, and TA1537 and Escherichia coli WP2 uvrA. No evidence of mutagenic effects was observed with "fermented black bean extract" in any strain with or without metabolic activation (Fujita and Yamagami, 2007;Japan Food Research Laboratories, 2000b).…”
Section: Genotoxicitymentioning
“…"Fermented black bean extract" was also evaluated in an in vivo micronucleus test according to national (Japanese) guidelines in Male SPF rats of Crl:CD(SD) rats at dose levels of 500, 1000 and 2000 mg/kg bw/day (Fujita and Yamagami, 2007). Rats were administered "fermented black bean extract" by gavage on 2 successive days.…”
Section: Genotoxicitymentioning
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