Evaluation of the safe consumption of aqueous extract of flour from Stichopus variegates

Abstract

Introduction: Sea cucumbers of phylum Echinodermata and class Holothuroidea are found on the seafloor worldwide and are widely used in Asian folk medicine. Objective: In this article, our team provide information of the safety consumption as a reference material for the development of functional foods derived from sea cucumber flour.

Methods: Stichopus variegatus caught in South Lampung, Indonesia, was processed into flour by vacuum oven, then extracted using hot water to produce Stichopus variegatus-water extract (SV-WE). In the end treatment, the kidney and liver of male BALB/c mice was analysed using hematoxylin and eosin for a histology data, and blood serum was analysed for biochemical parameters.

Results: There was no clinical symptoms in serum biochemistry, histology, and mortality after daily oral administration of SV-WE to male BALB/c mice at 1000, 1500, or 2500 mg/kg body weight/day for 4 weeks.

Conclusion: The consumption of SV-WE to male BALB/c mice was safe, its LD₅₀ has higher than 2500 mg/kg/day. Stichopus variegatus sea cucumber flour could be utilized as an ingredient in functional foods.