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

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

Olawunmi Ajibola Olaide; Lihan Samuel; Hussaini Ahmad; Saat Rosmawati; Adewale Ahmed Idris; Abideen Wahab; Mohamad Sinang Fazia; Ngui sing Ngieng; Clement Adeyinka Gbadebo

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Applied Food Biotechnology Year:2020 | Volume:7 | Issue:3 Page(s): 127-134

Download Full-Text

Persian Verion

View:

487

Download:

246

Cites:

Information Journal Paper

Title

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

Author(s)

Keywords

Artemia salina

Brine shrimp lethality test

Coconut beverage

Lactococcus

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 μ g 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.

Cites

No record.

References

No record.

Cite

APA: Copy

Olawunmi Ajibola, Olaide, Lihan, Samuel, Hussaini, Ahmad, Saat, Rosmawati, Adewale Ahmed, Idris, Abideen, Wahab, Mohamad Sinang, Fazia, Ngui sing, Ngieng, & Clement Adeyinka, Gbadebo. (2020). Toxicity Assessment of Lactococcus lactis IO-1 Used in Coconut Beverages against Artemia salina using Brine Shrimp Lethality Test. APPLIED FOOD BIOTECHNOLOGY, 7(3 ), 127-134. SID. https://sid.ir/paper/407065/en

Vancouver: Copy

Olawunmi Ajibola Olaide, Lihan Samuel, Hussaini Ahmad, Saat Rosmawati, Adewale Ahmed Idris, Abideen Wahab, Mohamad Sinang Fazia, Ngui sing Ngieng, Clement Adeyinka Gbadebo. Toxicity Assessment of Lactococcus lactis IO-1 Used in Coconut Beverages against Artemia salina using Brine Shrimp Lethality Test. APPLIED FOOD BIOTECHNOLOGY[Internet]. 2020;7(3 ):127-134. Available from: https://sid.ir/paper/407065/en

IEEE: Copy

Olaide Olawunmi Ajibola, Samuel Lihan, Ahmad Hussaini, Rosmawati Saat, Idris Adewale Ahmed, Wahab Abideen, Fazia Mohamad Sinang, Ngieng Ngui sing, and Gbadebo Clement Adeyinka, “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 , pp. 127–134, 2020, [Online]. Available: https://sid.ir/paper/407065/en

Related Journal Papers