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Toxicity Assessment of Lactococcus lactisIO-1 Used in Coconut Beverages against Artemia salina using Brine Shrimp Lethality Test

Background and objective:Plant-based fermented foods containing favorable micro-organisms have been used to improve diets. Starter microorganisms may produce toxic compounds that are hazardous to consumers. Brine shrimp lethality test is a convenient and appropriate assay to chec...

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Main Authors: Ajibola, Olaide Olawunmi, Samuel, Lihan, Ahmad, Hussaini, Rosmawati, Saat, Idris, Adewale Ahmed, Wahab Abideen, Akinkunmi, Fazia, Mohamad Sinang, Ngieng, Ngui Sing, Adeyinka, Gbadebo Clement
Format: Article
Language:English
Published: 2020
Subjects:
Q Science (General)
QR Microbiology
Online Access:http://ir.unimas.my/id/eprint/30287/1/ToxicityAssessment%20of%20Lactococcus%20lactisIO-1%20Used%20in%20Coconut%20Beverages%20against%20Artemia%20salinausing%20Brine%20Shrimp%20Lethality%20Test_Abstract.pdf
http://ir.unimas.my/id/eprint/30287/
http://journals.sbmu.ac.ir/afb/article/view/29346/0
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spelling my.unimas.ir.302872023-03-30T06:16:05Z http://ir.unimas.my/id/eprint/30287/ Toxicity Assessment of Lactococcus lactisIO-1 Used in Coconut Beverages against Artemia salina using Brine Shrimp Lethality Test Ajibola, Olaide Olawunmi Samuel, Lihan Ahmad, Hussaini Rosmawati, Saat Idris, Adewale Ahmed Wahab Abideen, Akinkunmi Fazia, Mohamad Sinang Ngieng, Ngui Sing Adeyinka, Gbadebo Clement Q Science (General) QR Microbiology Background and objective:Plant-based fermented foods containing favorable micro-organisms have been used to improve diets. Starter microorganisms may produce toxic compounds that are hazardous to consumers. Brine shrimp lethality test is a convenient and appropriate assay to check toxicity of samples. The aim of this study was to investigate toxicity of pasteurized coconut beverages at 70C, 80C and 90C for 25, 15 and 5 min, respectively, and unpasteurized coconut beverages fermented by Lactococcus lactisagainst Artemiasalina nauplii. Material and methods: After extraction of coconut beverages fermented by Lactococcus lactisusing methanol, cytotoxicity was assessed using (lethality concentration). Newly 10 hatched Artemiasalinanauplii were transferred into various concentrations (in replicates) of the fermented sample extracts. After 24 h, survived Artemia salina nauplii were counted and lethality concentration was assessed. The brine shrimp lethality test was used to investigate sample toxicity at various doses from 1 to 500 μg ml-1at various time intervals. Results and conclusion:The fermented extracts included low larvicidal potential against Artemia salina nauplii. Correlations were reported between the extract doses and percentage mortality of nauplli brine shrimp. The pasteurized fermented extracts were less toxic and cheaper. Interestingly, starter culture, fermentation, thermal treatment and time contributed to breaking down of hydrolysable tannins and larger polyphenolic compounds, producing smaller compounds with lower toxicity responses in brine shrimp lethality test.The four probiotics beverage extracts included non-cytotoxic activity as presented by low mortalities in brine shrimp lethality test. In conclusion, these extracts can be used to justify probiotic production of beverages. Conflict ofinterest:The authors declare no conflict of interest. 2020-06-10 Article PeerReviewed text en http://ir.unimas.my/id/eprint/30287/1/ToxicityAssessment%20of%20Lactococcus%20lactisIO-1%20Used%20in%20Coconut%20Beverages%20against%20Artemia%20salinausing%20Brine%20Shrimp%20Lethality%20Test_Abstract.pdf Ajibola, Olaide Olawunmi and Samuel, Lihan and Ahmad, Hussaini and Rosmawati, Saat and Idris, Adewale Ahmed and Wahab Abideen, Akinkunmi and Fazia, Mohamad Sinang and Ngieng, Ngui Sing and Adeyinka, Gbadebo Clement (2020) Toxicity Assessment of Lactococcus lactisIO-1 Used in Coconut Beverages against Artemia salina using Brine Shrimp Lethality Test. APPLIED FOOD BIOTECHNOLOGY, 7 (3). pp. 127-134. ISSN 2423-4214 http://journals.sbmu.ac.ir/afb/article/view/29346/0 10.22037/afb.v7i3.29346
institution Universiti Malaysia Sarawak
building Centre for Academic Information Services (CAIS)
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sarawak
content_source UNIMAS Institutional Repository
url_provider http://ir.unimas.my/
language English
topic Q Science (General)
QR Microbiology
spellingShingle Q Science (General)
QR Microbiology
Ajibola, Olaide Olawunmi
Samuel, Lihan
Ahmad, Hussaini
Rosmawati, Saat
Idris, Adewale Ahmed
Wahab Abideen, Akinkunmi
Fazia, Mohamad Sinang
Ngieng, Ngui Sing
Adeyinka, Gbadebo Clement
Toxicity Assessment of Lactococcus lactisIO-1 Used in Coconut Beverages against Artemia salina using Brine Shrimp Lethality Test
description Background and objective:Plant-based fermented foods containing favorable micro-organisms have been used to improve diets. Starter microorganisms may produce toxic compounds that are hazardous to consumers. Brine shrimp lethality test is a convenient and appropriate assay to check toxicity of samples. The aim of this study was to investigate toxicity of pasteurized coconut beverages at 70C, 80C and 90C for 25, 15 and 5 min, respectively, and unpasteurized coconut beverages fermented by Lactococcus lactisagainst Artemiasalina nauplii. Material and methods: After extraction of coconut beverages fermented by Lactococcus lactisusing methanol, cytotoxicity was assessed using (lethality concentration). Newly 10 hatched Artemiasalinanauplii were transferred into various concentrations (in replicates) of the fermented sample extracts. After 24 h, survived Artemia salina nauplii were counted and lethality concentration was assessed. The brine shrimp lethality test was used to investigate sample toxicity at various doses from 1 to 500 μg ml-1at various time intervals. Results and conclusion:The fermented extracts included low larvicidal potential against Artemia salina nauplii. Correlations were reported between the extract doses and percentage mortality of nauplli brine shrimp. The pasteurized fermented extracts were less toxic and cheaper. Interestingly, starter culture, fermentation, thermal treatment and time contributed to breaking down of hydrolysable tannins and larger polyphenolic compounds, producing smaller compounds with lower toxicity responses in brine shrimp lethality test.The four probiotics beverage extracts included non-cytotoxic activity as presented by low mortalities in brine shrimp lethality test. In conclusion, these extracts can be used to justify probiotic production of beverages. Conflict ofinterest:The authors declare no conflict of interest.
format Article
author Ajibola, Olaide Olawunmi
Samuel, Lihan
Ahmad, Hussaini
Rosmawati, Saat
Idris, Adewale Ahmed
Wahab Abideen, Akinkunmi
Fazia, Mohamad Sinang
Ngieng, Ngui Sing
Adeyinka, Gbadebo Clement
author_facet Ajibola, Olaide Olawunmi
Samuel, Lihan
Ahmad, Hussaini
Rosmawati, Saat
Idris, Adewale Ahmed
Wahab Abideen, Akinkunmi
Fazia, Mohamad Sinang
Ngieng, Ngui Sing
Adeyinka, Gbadebo Clement
author_sort Ajibola, Olaide Olawunmi
title Toxicity Assessment of Lactococcus lactisIO-1 Used in Coconut Beverages against Artemia salina using Brine Shrimp Lethality Test
title_short Toxicity Assessment of Lactococcus lactisIO-1 Used in Coconut Beverages against Artemia salina using Brine Shrimp Lethality Test
title_full Toxicity Assessment of Lactococcus lactisIO-1 Used in Coconut Beverages against Artemia salina using Brine Shrimp Lethality Test
title_fullStr Toxicity Assessment of Lactococcus lactisIO-1 Used in Coconut Beverages against Artemia salina using Brine Shrimp Lethality Test
title_full_unstemmed Toxicity Assessment of Lactococcus lactisIO-1 Used in Coconut Beverages against Artemia salina using Brine Shrimp Lethality Test
title_sort toxicity assessment of lactococcus lactisio-1 used in coconut beverages against artemia salina using brine shrimp lethality test
publishDate 2020
url http://ir.unimas.my/id/eprint/30287/1/ToxicityAssessment%20of%20Lactococcus%20lactisIO-1%20Used%20in%20Coconut%20Beverages%20against%20Artemia%20salinausing%20Brine%20Shrimp%20Lethality%20Test_Abstract.pdf
http://ir.unimas.my/id/eprint/30287/
http://journals.sbmu.ac.ir/afb/article/view/29346/0
_version_ 1762396675627810816
score 13.211869

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