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The impact of acids approved for use in foods on the vitality of Haemonchus contortus and Strongyloides papillosus (Nematoda) larvae
The laboratory experiment described in this article evaluated the death rate of larvae of Haemonchus contortus (Rudolphi, 1803) nematodes of the Strongylida order and Strongyloides papillosus (Wedl, 1856) of the Rhabditida order under the impact of different concentrations of 8 flavouring acids and...
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Published in: | Helminthologia 2019-09, Vol.56 (3), p.202-210 |
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Main Authors: | , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
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Summary: | The laboratory experiment described in this article evaluated the death rate of larvae of
Haemonchus contortus
(Rudolphi, 1803) nematodes of the Strongylida order and
Strongyloides papillosus
(Wedl, 1856) of the Rhabditida order under the impact of different concentrations of 8 flavouring acids and source materials approved for use in and on foods and in medicine (formic, wine, benzoic, salicylic, stearic, kojic, aminoacetic, succinic acids). Minimum LD
50
for third stage larvae of (L
3
)
S. papillosus
was observed with salicylic and wine acids, for L
3
H. contortus
larvae – with formic acid. Minimum impact on all studied stages of development of nematodes was caused by stearic, kojic, aminoacetic and succinic acids: larvae did not die in the course of one day even at 1 % concentration of these substances. The best parameters of LD
50
were observed for benzoic and formic acid. Further experiments on flavouring acids and source materials approved for use in and on foods and in medicines, and also their compounds, will contribute to developing preparations with a stronger impact on nematode larvae – parasites of the digestive tract of vertebrate animals and humans. |
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ISSN: | 0440-6605 1336-9083 1336-9083 |
DOI: | 10.2478/helm-2019-0017 |