Ninety-day oral toxicity study of rhamsan gum, a natural food thickener produced from Sphingomonas ATCC 31961, in Crl:CD(SD)IGS rats.

@article{Hagiwara2010NinetydayOT,
  title={Ninety-day oral toxicity study of rhamsan gum, a natural food thickener produced from Sphingomonas ATCC 31961, in Crl:CD(SD)IGS rats.},
  author={Akihiro Hagiwara and Norio Imai and Yuko Doi and Masashi Sano and Seiko Tamano and Toshio Omoto and Iwao Asai and Kazuo Yasuhara and Shim-mo Hayashi},
  journal={The Journal of toxicological sciences},
  year={2010},
  volume={35 4},
  pages={493-501}
}
This study was designed to evaluate and characterize any subchronic toxicity of rhamsan gum, a polysaccharide produced from Sphingomonas strain ATCC 31961, when administered to both sexes of Crl:CD(SD)IGS rats at dietary levels of 0 (control), 0.5, 1.5, and 5.0% (10 rats/sex/group). During the study, the treatment had no adverse effects on clinical signs, survival, body weights and food and water consumption, or on findings of urinalysis, ophthalmology, hematology, or blood biochemistry… CONTINUE READING

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