Boris Simo Noutsa, Sammuel Raymond Tchabong, Arlette Danelle Deutchoua Djitieu, Fabrice Fabien Dongho Dongmo, Fabrice Hervé Njike Ngamga, Ronice Zokou, Ousman Tamgue, Rosalie Anne Ngono Ngane, François Tchoumbougnang
{"title":"玛格丽塔Fontitrygon margarita (g<s:1> nther, 1870)鱼肝油的化学特性和抗菌性能。","authors":"Boris Simo Noutsa, Sammuel Raymond Tchabong, Arlette Danelle Deutchoua Djitieu, Fabrice Fabien Dongho Dongmo, Fabrice Hervé Njike Ngamga, Ronice Zokou, Ousman Tamgue, Rosalie Anne Ngono Ngane, François Tchoumbougnang","doi":"10.1155/2022/9369387","DOIUrl":null,"url":null,"abstract":"<p><strong>Objective: </strong>The aim of this study was to determine the chemical characteristics and antibacterial activity of <i>Fontitrygon margarita</i> liver oil against the bacteria responsible for food poisoning.</p><p><strong>Methods: </strong>Oils were extracted from <i>F. margarita</i> liver using two methods (exudation and cooking-pressing) and analyses by Fourier transform infrared (FTIR) spectroscopy. Quality indexes were determined using standard methods and the fatty acid profile was carried out by gas chromatography with a flame ionization detector (GC-FID). Antibacterial activities of these oils, their emulsion, and their interactions with common antibiotics were evaluated by the broth microdilution method.</p><p><strong>Results: </strong>Extraction yield was higher with cooking-pressing (16.90%) compared to exudation (14.49%). The quality indexes of both oils were conformed to Codex Alimentarius Standard. Thiobarbituric acid index was higher with exudation compared to cooking-pressing (3.20 ± 0.14 and 2.36 ± 0.14 <i>μ</i>mol MDA/kg, respectively) while acid, iodine, peroxide, and anisidine values did not significantly vary with the extraction methods (2.15-2.30 mgKOH/g, 102.42-106.65 gI<sub>2</sub>/100 g, 3.34-3.57 meqO<sub>2</sub>/kg, and 2.85-3.32 respectively). FTIR analyses clearly show that the two spectra are similar (no differences in the frequency and absorbance of their bands). The fatty acid profile revealed that, regardless of the extraction methods, <i>F. margarita</i> oil is richer in monounsaturated (55.97-55.41%) followed by polyunsaturated (28.17-28.52%) and saturated fatty acids (15.86-16.07%). Moreover, these oils showed antibacterial activity on all the bacteria strains tested with MICs between 16 and 256 mg/ml. Regardless of the extraction methods, emulsions showed higher activity (6.25 ≤ MIC ≤25 mg/ml) compared to crude oils. Additionally, <i>F. margarita</i> liver oil potentiated the antibacterial activity of ciprofloxacin, tetracycline, gentamicin, amoxicillin, and chloramphenicol.</p><p><strong>Conclusion: </strong>These results showed the effectiveness of <i>Fontitrygon margarita</i> liver oil against some bacteria responsible for food poisoning, thus demonstrating their antibacterial properties which could be due to their chemical composition.</p>","PeriodicalId":16274,"journal":{"name":"Journal of Lipids","volume":" ","pages":"9369387"},"PeriodicalIF":5.9000,"publicationDate":"2022-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9356882/pdf/","citationCount":"2","resultStr":"{\"title\":\"Chemical Characterization and Antibacterial Properties of <i>Fontitrygon margarita</i> (Günther, 1870) Liver Oil.\",\"authors\":\"Boris Simo Noutsa, Sammuel Raymond Tchabong, Arlette Danelle Deutchoua Djitieu, Fabrice Fabien Dongho Dongmo, Fabrice Hervé Njike Ngamga, Ronice Zokou, Ousman Tamgue, Rosalie Anne Ngono Ngane, François Tchoumbougnang\",\"doi\":\"10.1155/2022/9369387\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><strong>Objective: </strong>The aim of this study was to determine the chemical characteristics and antibacterial activity of <i>Fontitrygon margarita</i> liver oil against the bacteria responsible for food poisoning.</p><p><strong>Methods: </strong>Oils were extracted from <i>F. margarita</i> liver using two methods (exudation and cooking-pressing) and analyses by Fourier transform infrared (FTIR) spectroscopy. Quality indexes were determined using standard methods and the fatty acid profile was carried out by gas chromatography with a flame ionization detector (GC-FID). Antibacterial activities of these oils, their emulsion, and their interactions with common antibiotics were evaluated by the broth microdilution method.</p><p><strong>Results: </strong>Extraction yield was higher with cooking-pressing (16.90%) compared to exudation (14.49%). The quality indexes of both oils were conformed to Codex Alimentarius Standard. Thiobarbituric acid index was higher with exudation compared to cooking-pressing (3.20 ± 0.14 and 2.36 ± 0.14 <i>μ</i>mol MDA/kg, respectively) while acid, iodine, peroxide, and anisidine values did not significantly vary with the extraction methods (2.15-2.30 mgKOH/g, 102.42-106.65 gI<sub>2</sub>/100 g, 3.34-3.57 meqO<sub>2</sub>/kg, and 2.85-3.32 respectively). FTIR analyses clearly show that the two spectra are similar (no differences in the frequency and absorbance of their bands). The fatty acid profile revealed that, regardless of the extraction methods, <i>F. margarita</i> oil is richer in monounsaturated (55.97-55.41%) followed by polyunsaturated (28.17-28.52%) and saturated fatty acids (15.86-16.07%). Moreover, these oils showed antibacterial activity on all the bacteria strains tested with MICs between 16 and 256 mg/ml. Regardless of the extraction methods, emulsions showed higher activity (6.25 ≤ MIC ≤25 mg/ml) compared to crude oils. Additionally, <i>F. margarita</i> liver oil potentiated the antibacterial activity of ciprofloxacin, tetracycline, gentamicin, amoxicillin, and chloramphenicol.</p><p><strong>Conclusion: </strong>These results showed the effectiveness of <i>Fontitrygon margarita</i> liver oil against some bacteria responsible for food poisoning, thus demonstrating their antibacterial properties which could be due to their chemical composition.</p>\",\"PeriodicalId\":16274,\"journal\":{\"name\":\"Journal of Lipids\",\"volume\":\" \",\"pages\":\"9369387\"},\"PeriodicalIF\":5.9000,\"publicationDate\":\"2022-07-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9356882/pdf/\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Lipids\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1155/2022/9369387\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2022/1/1 0:00:00\",\"PubModel\":\"eCollection\",\"JCR\":\"Q1\",\"JCRName\":\"BIOCHEMISTRY & MOLECULAR BIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Lipids","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1155/2022/9369387","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2022/1/1 0:00:00","PubModel":"eCollection","JCR":"Q1","JCRName":"BIOCHEMISTRY & MOLECULAR BIOLOGY","Score":null,"Total":0}
Chemical Characterization and Antibacterial Properties of Fontitrygon margarita (Günther, 1870) Liver Oil.
Objective: The aim of this study was to determine the chemical characteristics and antibacterial activity of Fontitrygon margarita liver oil against the bacteria responsible for food poisoning.
Methods: Oils were extracted from F. margarita liver using two methods (exudation and cooking-pressing) and analyses by Fourier transform infrared (FTIR) spectroscopy. Quality indexes were determined using standard methods and the fatty acid profile was carried out by gas chromatography with a flame ionization detector (GC-FID). Antibacterial activities of these oils, their emulsion, and their interactions with common antibiotics were evaluated by the broth microdilution method.
Results: Extraction yield was higher with cooking-pressing (16.90%) compared to exudation (14.49%). The quality indexes of both oils were conformed to Codex Alimentarius Standard. Thiobarbituric acid index was higher with exudation compared to cooking-pressing (3.20 ± 0.14 and 2.36 ± 0.14 μmol MDA/kg, respectively) while acid, iodine, peroxide, and anisidine values did not significantly vary with the extraction methods (2.15-2.30 mgKOH/g, 102.42-106.65 gI2/100 g, 3.34-3.57 meqO2/kg, and 2.85-3.32 respectively). FTIR analyses clearly show that the two spectra are similar (no differences in the frequency and absorbance of their bands). The fatty acid profile revealed that, regardless of the extraction methods, F. margarita oil is richer in monounsaturated (55.97-55.41%) followed by polyunsaturated (28.17-28.52%) and saturated fatty acids (15.86-16.07%). Moreover, these oils showed antibacterial activity on all the bacteria strains tested with MICs between 16 and 256 mg/ml. Regardless of the extraction methods, emulsions showed higher activity (6.25 ≤ MIC ≤25 mg/ml) compared to crude oils. Additionally, F. margarita liver oil potentiated the antibacterial activity of ciprofloxacin, tetracycline, gentamicin, amoxicillin, and chloramphenicol.
Conclusion: These results showed the effectiveness of Fontitrygon margarita liver oil against some bacteria responsible for food poisoning, thus demonstrating their antibacterial properties which could be due to their chemical composition.
期刊介绍：
Journal of Lipids is a peer-reviewed, Open Access journal that publishes original research articles and review articles related to all aspects of lipids, including their biochemistry, synthesis, function in health and disease, and nutrition. As an interdisciplinary journal, Journal of Lipids aims to provide a forum for scientists, physicians, nutritionists, and other relevant health professionals.
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