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Research Article | Open Access

Acute toxicity and chromosomal aberration toxicity of insect wax and its policosanol

Jinju Ma, Kun Li, Wenwen Zhang, Liyi Ma, Juan Xu, Lanxiang Liu, Xiaoming Chen( ), Hong Zhang( )
Peculiar Biological Resources Technology Engineering Center, Research Institute of Resources Insects, Chinese Academy of Forestry, Kunming 650224, China
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Abstract

An acute toxicity test in Sprague Dawley (SD) rats and a chromosomal aberration toxicity test in Chinese hamster lung (CHL) fibroblasts were conducted to promote the application of insect wax and its policosanol. Results of oral acute toxicity test showed that the LD50 values of insect wax and its policosanol were higher than 5000 mg/kg. The rats showed no obvious toxic symptoms and survived, suggesting that these substances were not toxic. The chromosomal aberration rates of the CHL cells incubated with insect wax for 3–6 h under metabolic activation conditions and for 3–6 h and 24 h under non-metabolic activation conditions were lower than 5%. No significant difference was found compared with the negative control group. Also, no significant difference in chromosomal aberration rates was found between each dose group of policosanol under metabolic or non-metabolic activation conditions and the negative control group. Therefore, the chromosomal aberration rates of CHL cells treated with insect wax and its policosanol were negative regardless of metabolic activation conditions. These results indicate the absence of acute toxicity and potential chromosomal aberration in the tested dose range of insect wax and its policosanol.

Keywords

Insect waxPolicosanol from insect waxAcute toxicityChromosomal aberration

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Food Science and Human Wellness
Volume 11 Issue 2,
March 2022
Pages 356-365
DOI: 10.1016/j.fshw.2021.11.013
Cite this article:
Ma J, Li K, Zhang W, et al. Acute toxicity and chromosomal aberration toxicity of insect wax and its policosanol. Food Science and Human Wellness, 2022, 11(2): 356-365. https://doi.org/10.1016/j.fshw.2021.11.013

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Received: 01 October 2020
Revised: 21 November 2020
Accepted: 23 November 2020
Published: 25 November 2021
© 2022 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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