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Toxicological information

Developmental toxicity / teratogenicity

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Administrative data

Endpoint:
developmental toxicity
Type of information:
other: International Oenological Codex monographs
Adequacy of study:
weight of evidence
Study period:
from 2004 to 2017
Reliability:
2 (reliable with restrictions)
Rationale for reliability incl. deficiencies:
data from handbook or collection of data

Data source

Reference
Reference Type:
other: International Oenological Codex
Title:
Unnamed
Year:
2017

Materials and methods

Test guideline
Qualifier:
no guideline required
Principles of method if other than guideline:
No guideline required.

Test material

Constituent 1
Reference substance name:
Saccharomyces cerevisiae cell wall, extracted
EC Number:
949-711-6
Molecular formula:
Not applicable (UVCB substance)
IUPAC Name:
Saccharomyces cerevisiae cell wall, extracted
Test material form:
solid: particulate/powder

Test animals

Species:
other: not applicable

Results and discussion

Results: maternal animals

Effect levels (maternal animals)

Key result
Dose descriptor:
other: not applicable
Based on:
other: not applicable
Basis for effect level:
other:
Remarks on result:
other: not applicable

Results (fetuses)

Effect levels (fetuses)

Key result
Dose descriptor:
other: not applicable
Based on:
other: not applicable
Basis for effect level:
other:
Remarks on result:
other: not applicable

Overall developmental toxicity

Key result
Developmental effects observed:
not specified
Lowest effective dose / conc.:
0 other: not applicable

Applicant's summary and conclusion

Conclusions:
Saccharomyces cerevisiae yeast species and their derivative products are widely used in the wine production process and the following products including Saccharomyces Cerevisiae, lysate and Saccharomyces Cerevisiae cell wall, extracted have specific monographs in the International Oenological Codex: Yeast Autolystate from Saccharomyces spp, Yeast cell walls from Saccharomyces spp, Active Dry Yeast (A.D.Y.) Saccharomyces spp., Inactivated Yeast produced by the biomass of Saccharomyces spp., Yeast Mannoproteins extracted from Saccharomyces cerevisiae yeast cell walls, Yeast Protein Extracts (YPE) mainly from the cytoplasm of Saccharomyces sp. Yeast.
Executive summary:

The International Organisation of Vine and Wine (OIV) which is an intergovernmental organisation of a scientific and technical nature of recognised competence for its works concerning vines, wine, wine-based beverages, table grapes, raisins and other vine-based products, provides via the International Oenological Codex, the description of products used to make and store wine. Saccharomyces cerevisiae yeast species and their derivative products are widely used in the wine production process and the following products including Saccharomyces Cerevisiae, lysate and Saccharomyces Cerevisiae cell wall, extracted have specific monographs in the International Oenological Codex: Yeast Autolystate from Saccharomyces spp, Yeast cell walls from Saccharomyces spp, Active Dry Yeast (A.D.Y.) Saccharomyces spp., Inactivated Yeast produced by the biomass of Saccharomyces spp., Yeast Mannoproteins extracted from Saccharomyces cerevisiae yeast cell walls, Yeast Protein Extracts (YPE) mainly from the cytoplasm of Saccharomyces sp. Yeast.