Toxicological evaluation of Asparagus racemosus – based low-alcohol nutraceutical beverage: acute and subacute safety assessment in mice†

Abstract

Asparagus racemosus, commonly known as Shatavari, is a traditional Ayurvedic medicinal plant widely recognized for its broad spectrum of health-promoting properties, including antioxidant, anti-inflammatory, and adaptogenic activities. In recent years, fermentation has emerged as a powerful tool to enhance the bioavailability, therapeutic efficacy, and functional potential of such medicinal herbs. This study focuses on the development and toxicological evaluation of a Shatavari-based Low Alcohol Nutra-Beverage (SLANB), which is formulated through a controlled fermentation process to retain and possibly enhance its bioactive components. To ensure the safe consumption of SLANB as a functional food and potential therapeutic product, a comprehensive toxicological assessment was conducted. Metabolite profiling was performed using Liquid Chromatography-Mass Spectrometry (LC-MS), which led to the identification of ten major bioactive compounds that contribute to SLANB's health benefits. Additionally, Gas Chromatography-Mass Spectrometry (GC-MS) was employed to characterize volatile compounds, including key aroma constituents and ethanol content, present in the beverage after 28 days of fermentation. For safety evaluation, both acute and subacute toxicity studies were performed using Swiss albino mice as the animal model. In the acute toxicity study, SLANB was administered orally at a dose of 1.5 ml per 100 grams of body weight. The animals were closely observed for 7 days to monitor any signs of toxicity, behavioral changes, or mortality. No adverse effects or fatalities were observed during this period. Furthermore, a 28 days subacute toxicity study was carried out in which mice were divided into groups and administered SLANB orally at three different dose levels. Throughout the study period, the animals were monitored for changes in physiological parameters, including body weight, food and water intake, organ weight, and behavioral patterns. No abnormalities or signs of toxicity were noted in any of the treated groups, indicating that SLANB is well-tolerated. The absence of toxicological effects in both acute and subacute studies confirms the safety of SLANB for consumption. These findings strongly support its application as a safe nutraceutical beverage with potential utility in functional food and medicinal formulations. This research contributes valuable insights into the development of plant-based fermented functional beverages with health-promoting properties.