Toxicity Assessment of Lactococcus lactis IO-1 Used in Coconut Beverages against Artemia salina using Brine Shrimp Lethality Test.
Background and objective: Plant-based fermented foods containing favorable microorganisms 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 sampl...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | en |
| Published: |
National Nutrition and Food Technology Research Institute
2020
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| Subjects: | |
| Online Access: | http://ir.unimas.my/id/eprint/29997/1/Ajibola%20et%20al%202020_Appl%20Food%20Biotech.pdf http://ir.unimas.my/id/eprint/29997/ |
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| Summary: | Background and objective: Plant-based fermented foods containing favorable microorganisms 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 70C, 80C and 90C for 25, 15 and 5 min, respectively, and unpasteurized coconut beverages fermented by Lactococcus lactis against
Artemia salina nauplii.
Material and methods: After extraction of coconut beverages fermented by Lactococcus
lactis using methanol, cytotoxicity was assessed using (lethality concentration). Newly 10
hatched Artemia salina nauplii 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-1
at 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. |
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