Toxicity Assessment of Lactococcus lactis IO-1 Used in Coconut Beverages against Artemia salina using Brine Shrimp Lethality Test
Applied Food Biotechnology,
Vol. 7 No. 3 (2020),
10 June 2020
,
Page 127-134
https://doi.org/10.22037/afb.v7i3.29346
Abstract
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 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.
Conflict of interest: The authors declare no conflict of interest.
- ▪ Artemia salina ▪ Brine shrimp lethality test ▪ Coconut beverage ▪ Lactococcus
How to Cite
References
Arya Venugopal RK, Joseph D. Cocos Nucifera: It’s Pharmacological Activities, World Journal of Pharmaceutical Science. 2017; 5(8), 195-200.
Prades A, Dornier M, Diop N, Pain JP. Coconut water uses, composition and properties:a review, Fruit. 2012;, 67 (2), 87-107. http://doi.org/10.1051/fruits/2012009
DebMandal M, Mandal S. (2011). Coconut (Cocos nucifera L.: Arecaceae): in health promotion and disease prevention. Asian Pacific journal of tropical medicine, 4(3), 241-247. http://doi.org/10.1016/S1995-7645.
Lima EBC, Sousa CNS, Macedo D, Vasconcelos SMM. "Cocos nucifera (L.) (Arecaceae): A phytochemical and pharmacological review." Brazilian Journal of Medical and Biological Research 48, no. 11 (2015): 953-964. http://doi.org/10.1590/1414-431x20154773.
Chaiyasut C, Sivamaruthi BS, Makhamrueang N, Peerajan S, Kesika PA. Survey of consumer’opinion about consumption and health benefits of fermented plant beverages in Thailand, Food Science and Technology. 2018; 38(2):299-309. http://doi.org/10.1590/1678-457x.04917.
Woraharn S, Lailerd N, Sivamaruthi BS, Wangcharoen W, Sirisattha S, Chaiyasut C. Screening and kinetics of glutaminase and glutamate decarboxylase producing lactic acid bacteria from fermented Thai foods. Food Science and Technology. 2014; 34(4): 793-799. http://doi.org/10.1590/1678-457x.6519.
Peerajan S, Chaiyasut C, Sirilun S, Chaiyasut K, Kesika P, Sivamaruthi BS. Enrichment of nutritional value of Phyllanthusemblica fruit juice using the probioticbacterium, Lactobacillus paracasei HII01 mediated fermentation. Food Science and Technology. 2016, 36(1): 116-123.
http://dx.doi.org/10.22159/ajpcr2018.v11i6.25325.
Kato H, Shiwa Y, Oshima K, Machii M, Araya-Kojima T, Zendo T, Shimizu-Kadota M, Hattori M, Sonomoto K, Yoshikawa H. Complete genome sequence of Lactococcus lactis IO-1, a lactic acid bacterium that utilizes xylose and produces high levels of L-lactic acid. 2012; 2102-2103.
Giri SS, Sen SS, Saha S, Sukumaran V, Park SC. Use of a potential probiotic, Lactobacillus plantarum L7, for the preparation of a rice-based fermented beverage. Frontiers in Microbiology. 2018; 9:473.
https://doi.org/10/3389/fmicb.2018.00473.
Pessione E, Cirrincione S. Bioactive molecules released in food by lactic acid bacteria: encrypted peptides and biogenic amines. Frontiers in Microbiology. 2016, 9:7:876.
https://doi.org/10.3389/fmicb.2016.00876.
Nishimura M, Yoshida SI, Haramoto M, Mizuno H, Fukuda T, Kagami-Katsuyama H, Tanaka A, Ohkawara T, Sato Y, Nishihira J. Effects of white rice containing enriched gamma-aminobutyric acid on blood pressure. Journal of Traditional and Complementary Medicine, 2016; 6(1): 66-71.
https://doi.org/10.1016/j.jtcme.2014.11.022.
Kantachote D, Ratanaburee A, Hayisama-ae W, Sukhoom A, Nunkaew T. The use of potential probiotic Lactobacillus plantarum DW12 for producing a novel functional beverage from mature coconut water, Journal of Functional Foods. 2017; 32, 401-408. http://dx.doi.org/10.1016/j.jff.2017.03.018.
Quiao-Won ME, Teves FG. Characteristics of Kombucha Fermentation from Different Substrates and Cytotoxicity of Tea Broth. Sustainable Food Production,. 2018; 4: 11-19. doi:10.18052/www.scipress.com/SFP.4.11
Omeke JN, Anaga AO, Okoye JA. Brine shrimp lethality and acute toxicity tests of different hydro-methanol extracts of Anacardium occidentale using in vitro and in vivo models: a preliminary study. Comparative Clinical Pathology 27, 1717–1721 (2018). https://doi.org/10.1007/s00580-018-2798-y.
Mahayothee B, Koomyart I, Khuwijitjaru P, Siriwongwilaichat P, Nagle M, Müller J. Phenolic compounds, antioxidant activity, and medium-chain fatty acids profiles of coconut water and meat at different maturity stages. International Journal of Food Properties., 2016; 19(9): 2041-2051
https://doi.org/10.1080/10942912.2015.1099042.
Hamidi, M. R., Jovanova, B., & Panovska, T. K. Toxicоlogical evaluation of the plant products using Brine Shrimp (Artemia salina L.) model. Macedonian pharmaceutical bulletin, 2014; 60(1): 9-18.
Jafari S, Mobasher N, Ghasemi Y, Museli S, Bidad S, Mobasher MA. Evaluation and Comparison of the Toxicity of Some Iranian Native Plants and Microalgae, Using Brine Shrimp Test (BST). Trends in Pharmaceutical Science, 2016; 2(4): 285-290.
Mirzaei A, Mirzaei N, Ghavamizadeh M. Antioxidant activity and cytotoxicity of Doremaaucheri by Artemiaurmiana: a brine shrimp lethality test. Life Science Journal. 2013; 10:8-12. http://www.lifesciencesite.com
Zarei M, Mobasher MA, Morowvat MH, Mousavi P, Montazeri-Najafabady N, Hajighahramani N, Ghasemi Y. Effects of menthone and piperitone on growth, chlorophyll a and β-carotene production in Dunaliella salina. Journal of Applied Pharmaceutical Science. 2016; 6 (9): 215-219. doi:10.7324/JAPS.2016.60932.
Ramos OY, Basualdo M, Libonatti C, Vega MF. Current status and application of lactic acid bacteria in animal production systems with a focus on bacteria from honey bee colonies. Journal of Applied Microbiology. 2019;
https://doi.org/10.1111/jam.14469.
Oliveira AS, Weinberg ZG, Ogunade IM, Cervantes AAP, Arriola KG, Jiang K, Kim D, Li X. Meta‐analysis of effects of inoculation with homofermentative and facultative heterofermentative lactic acid bacteria on silage fermentation, aerobic stability, and the performance of dairy cows. Journal Dairy Science. 2017; 100: 4587– 4603. doi: 10.3168/jds.2016-11815.
Dowarah R, Verma AK, Agarwal N, Singh P, Singh BR. Selection and characterization of probiotic lactic acid bacteria and its impact on growth, nutrient digestibility, health and antioxidant status in weaned piglets. PLoS ONE. 2018; 13: 1– 24.
doi: 10.1371/journal.pone.0192978.
Babot JD, Argañaraz‐Martínez E, Saavedra L, Apella MC, Perez Chaia A. Compatibility and safety of five lectin‐binding putative probiotic strains for the development of a multi‐strain protective culture for poultry. Benef Microbes. 2018; 9: 927– 935. doi:10.3920/BM2017.0199.
FAO. Probiotics in animal nutrition ‐ production, impact and regulation by Yadav Bajagai S, Klieve, Athol V, Dart, Peter J, Bryden, WL. In FAO Animal Production and Health ed. P.S.M. Harinder 179. Rome: 2016; FAO.
Liu N, Wang J, Deng Q, Gu K, Wang J. Detoxification of aflatoxin B1 by lactic acid bacteria and hydrated sodium calcium aluminosilicate in broiler chickens. Livestock Science. 2018; 208, 28– 32. doi: 10.1016/j.livesci.2017.12.005.
Al‐Ghamdi A, Ali Khan K, Javed Ansari M, Almasaudi SB, Al‐Kahtani S. Effect of gut bacterial isolates from Apis mellifera jemenitica on Paenibacillus larvae infected bee larvae. Saudi Journal Biological Science. 2018; 25: 383– 387. doi: 10.1016/j.sjbs.2017.07.07.005.
Choi Y, Lee SM, Chun J, Lee HB, Lee J. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food chemistry. 2006; 99(2): 381-387.
doi:10.1016/j.foodchem.2005.08.004
Rakić S, Petrović S, Kukić J, Jadranin M, Tešević V, Povrenović S, Šiler-Marinković D. Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia. Food Chemistry. 2007; 104(2): 830-4.
Bravo L, Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance. Nutrition Reviews. 1998, 56: 317-333.
Nicol MC, Anese M, Parpinel MT. Influence of processing on the antioxidant properties of fruit and vegetables. Trends in Food Science & Technology. 1999; 10: 94-100.
Meyer BN, Ferrigni NR, Putnam JE, Jacobsen LB, Nichols DJ, McLaughlin JL. Brine shrimp: a convenient general bioassay for active plant constituents. Plant Medica. 1982; 45(05): 31-34.
Clarkson C, Maharaj VJ, Crouch NR, Grace OM, Pillay P, Matsabisa MG, Bhagwandin N, Smith PJ, Folb PI. In vitro antiplasmodial activity of medicinal plants native to or naturalized in South Africa. Journal of Ethnopharmacology. 2004; 92(2-3): 177-191.
Garza S, Ibarz A, Pagán, Giner J. Non-enzymatic browning in peach puree during heating. Food Research International, 1999; 32: 335-343.
- Abstract Viewed: 1859 times
- PDF Downloaded: 762 times