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Chemical composition and antibacterial activity of oils from Chrysicthys nigrodigitatus and Hepsetus odoe, two freshwater fishes from Yabassi, Cameroon
BACKGROUNDS: Oils of fish origin are a very rich source of Omega − 3 and Omega − 6 fatty acids. They have been suggested to provide numerous health benefits for humans involving antimicrobial properties. Chrysichthys nigrodigitatus and Hepsetus odoe are two fishes well known in Cameroon. The chemica...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
BioMed Central
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5848570/ https://www.ncbi.nlm.nih.gov/pubmed/29530030 http://dx.doi.org/10.1186/s12944-018-0690-z |
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author | Simplice, Mouokeu Raymond Macaire, Womeni Hilaire Hervé, Njike Ngamga Fabrice Fabrice, Tonfack Djikeng Justin, Djopnang DJimbie François, Tchoumbougnang Jules-Roger, Kuiate |
author_facet | Simplice, Mouokeu Raymond Macaire, Womeni Hilaire Hervé, Njike Ngamga Fabrice Fabrice, Tonfack Djikeng Justin, Djopnang DJimbie François, Tchoumbougnang Jules-Roger, Kuiate |
author_sort | Simplice, Mouokeu Raymond |
collection | PubMed |
description | BACKGROUNDS: Oils of fish origin are a very rich source of Omega − 3 and Omega − 6 fatty acids. They have been suggested to provide numerous health benefits for humans involving antimicrobial properties. Chrysichthys nigrodigitatus and Hepsetus odoe are two fishes well known in Cameroon. The chemical composition and the antibacterial activity of these fishes derived oils are unknown. The study was designed to valorise C. nigrodigitatus and H.s odoe oils activity against food poisoning bacteria. METHODS: Oils were extracted by pressing and maceration methods. Their quality was assessed by analysing quality indexes including peroxides, acid, iodine, anisidine and thiobarbituric acid values. Chemical analysis was established by gas chromatography coupled to flame ionization detector. Antibacterial activity was evaluated by broth microdilution method. RESULTS: C. nigrodigitatus oil obtained by maceration exhibited highest acid (7.33 ± 0.00 mg KOH/g), anisidine (34.5 ± 1.84) and thiobarbituric acid (7.50 ± 0.30 μmol MDA/Kg) values compared to that obtained by pressing method (9.13 ± 0.64 and 6.72 ± 0.34 μmol MDA/Kg) respectively. H. odoe oil obtained by pressing method showed highest peroxide value (6.22 ± 1.31 meq O(2)/kg). Oil chemical analysis revealed long chain polyunsaturated fatty acids of the ω-3 family: linolenic acid (C18:3); eicosapentaenoic acid (C20:5) and docosahexaenoic acid (C22:6) and ω-6 family; arachidonic acid (C20:4). In addition, C. nigrodigitatus oil obtained by pressing and maceration methods showed Minimum Inhibitory Concentrations (MIC) values ranging from 32 to 64 mg/ml. H. odoe oil obtained by pressing method revealed MIC values ranging between 8 and 64 mg/ml. CONCLUSIONS: C. nigrodigitatus and H. odoe oils have activity against food poisoning bacteria, due to their chemical composition. |
format | Online Article Text |
id | pubmed-5848570 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | BioMed Central |
record_format | MEDLINE/PubMed |
spelling | pubmed-58485702018-03-21 Chemical composition and antibacterial activity of oils from Chrysicthys nigrodigitatus and Hepsetus odoe, two freshwater fishes from Yabassi, Cameroon Simplice, Mouokeu Raymond Macaire, Womeni Hilaire Hervé, Njike Ngamga Fabrice Fabrice, Tonfack Djikeng Justin, Djopnang DJimbie François, Tchoumbougnang Jules-Roger, Kuiate Lipids Health Dis Research BACKGROUNDS: Oils of fish origin are a very rich source of Omega − 3 and Omega − 6 fatty acids. They have been suggested to provide numerous health benefits for humans involving antimicrobial properties. Chrysichthys nigrodigitatus and Hepsetus odoe are two fishes well known in Cameroon. The chemical composition and the antibacterial activity of these fishes derived oils are unknown. The study was designed to valorise C. nigrodigitatus and H.s odoe oils activity against food poisoning bacteria. METHODS: Oils were extracted by pressing and maceration methods. Their quality was assessed by analysing quality indexes including peroxides, acid, iodine, anisidine and thiobarbituric acid values. Chemical analysis was established by gas chromatography coupled to flame ionization detector. Antibacterial activity was evaluated by broth microdilution method. RESULTS: C. nigrodigitatus oil obtained by maceration exhibited highest acid (7.33 ± 0.00 mg KOH/g), anisidine (34.5 ± 1.84) and thiobarbituric acid (7.50 ± 0.30 μmol MDA/Kg) values compared to that obtained by pressing method (9.13 ± 0.64 and 6.72 ± 0.34 μmol MDA/Kg) respectively. H. odoe oil obtained by pressing method showed highest peroxide value (6.22 ± 1.31 meq O(2)/kg). Oil chemical analysis revealed long chain polyunsaturated fatty acids of the ω-3 family: linolenic acid (C18:3); eicosapentaenoic acid (C20:5) and docosahexaenoic acid (C22:6) and ω-6 family; arachidonic acid (C20:4). In addition, C. nigrodigitatus oil obtained by pressing and maceration methods showed Minimum Inhibitory Concentrations (MIC) values ranging from 32 to 64 mg/ml. H. odoe oil obtained by pressing method revealed MIC values ranging between 8 and 64 mg/ml. CONCLUSIONS: C. nigrodigitatus and H. odoe oils have activity against food poisoning bacteria, due to their chemical composition. BioMed Central 2018-03-12 /pmc/articles/PMC5848570/ /pubmed/29530030 http://dx.doi.org/10.1186/s12944-018-0690-z Text en © The Author(s). 2018 Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated. |
spellingShingle | Research Simplice, Mouokeu Raymond Macaire, Womeni Hilaire Hervé, Njike Ngamga Fabrice Fabrice, Tonfack Djikeng Justin, Djopnang DJimbie François, Tchoumbougnang Jules-Roger, Kuiate Chemical composition and antibacterial activity of oils from Chrysicthys nigrodigitatus and Hepsetus odoe, two freshwater fishes from Yabassi, Cameroon |
title | Chemical composition and antibacterial activity of oils from Chrysicthys nigrodigitatus and Hepsetus odoe, two freshwater fishes from Yabassi, Cameroon |
title_full | Chemical composition and antibacterial activity of oils from Chrysicthys nigrodigitatus and Hepsetus odoe, two freshwater fishes from Yabassi, Cameroon |
title_fullStr | Chemical composition and antibacterial activity of oils from Chrysicthys nigrodigitatus and Hepsetus odoe, two freshwater fishes from Yabassi, Cameroon |
title_full_unstemmed | Chemical composition and antibacterial activity of oils from Chrysicthys nigrodigitatus and Hepsetus odoe, two freshwater fishes from Yabassi, Cameroon |
title_short | Chemical composition and antibacterial activity of oils from Chrysicthys nigrodigitatus and Hepsetus odoe, two freshwater fishes from Yabassi, Cameroon |
title_sort | chemical composition and antibacterial activity of oils from chrysicthys nigrodigitatus and hepsetus odoe, two freshwater fishes from yabassi, cameroon |
topic | Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5848570/ https://www.ncbi.nlm.nih.gov/pubmed/29530030 http://dx.doi.org/10.1186/s12944-018-0690-z |
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