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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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| creator | Boyko, O O Brygadyrenko, V V |
| description | 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. |
| doi_str_mv | 10.2478/helm-2019-0017 |
| format | article |
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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.</description><identifier>ISSN: 0440-6605</identifier><identifier>ISSN: 1336-9083</identifier><identifier>EISSN: 1336-9083</identifier><identifier>DOI: 10.2478/helm-2019-0017</identifier><identifier>PMID: 31662692</identifier><language>eng</language><publisher>Heidelberg: Walter de Gruyter GmbH</publisher><subject>Acids ; death rate of larvae ; Developmental stages ; Digestive system ; digestive tract ; flavouring acids ; Food ; Formic acid ; Gastrointestinal tract ; Haemonchus contortus ; humans ; laboratory experimentation ; Larvae ; lethal dose 50 ; Medical sciences ; medicine ; mortality ; Mortality causes ; nematode larvae ; Nematodes ; nematodes of ungulates ; Parasites ; stearic acid ; Strongyloides ; Toxicity tests ; Vertebrates ; Wine ; wines</subject><ispartof>Helminthologia, 2019-09, Vol.56 (3), p.202-210</ispartof><rights>2019. This work is published under http://creativecommons.org/licenses/by-nc-nd/3.0 (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>2019 O. O. Boyko, V. V. Brygadyrenko, published by Sciendo 2019 O. O. Boyko, V. V. Brygadyrenko, published by Sciendo</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c494t-a785319c7dc94b100bfc54d8e1f7c013a323335e70d6a7a424a9724afe671be53</citedby><cites>FETCH-LOGICAL-c494t-a785319c7dc94b100bfc54d8e1f7c013a323335e70d6a7a424a9724afe671be53</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6799582/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6799582/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,723,776,780,860,881,2095,27903,27904,53769,53771</link.rule.ids></links><search><creatorcontrib>Boyko, O O</creatorcontrib><creatorcontrib>Brygadyrenko, V V</creatorcontrib><title>The impact of acids approved for use in foods on the vitality of Haemonchus contortus and Strongyloides papillosus (Nematoda) larvae</title><title>Helminthologia</title><description>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.</description><subject>Acids</subject><subject>death rate of larvae</subject><subject>Developmental stages</subject><subject>Digestive system</subject><subject>digestive tract</subject><subject>flavouring acids</subject><subject>Food</subject><subject>Formic acid</subject><subject>Gastrointestinal tract</subject><subject>Haemonchus contortus</subject><subject>humans</subject><subject>laboratory experimentation</subject><subject>Larvae</subject><subject>lethal dose 50</subject><subject>Medical sciences</subject><subject>medicine</subject><subject>mortality</subject><subject>Mortality causes</subject><subject>nematode larvae</subject><subject>Nematodes</subject><subject>nematodes of ungulates</subject><subject>Parasites</subject><subject>stearic acid</subject><subject>Strongyloides</subject><subject>Toxicity tests</subject><subject>Vertebrates</subject><subject>Wine</subject><subject>wines</subject><issn>0440-6605</issn><issn>1336-9083</issn><issn>1336-9083</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>DOA</sourceid><recordid>eNqNks1rFDEYxgdR7Fq9eh7wUg9T8zX5uAhSalsoerCewztJZneWzGRMMgt77x9uxi1CPRlI8pLneX8k4amq9xhdEibkp53zY0MQVg1CWLyoNphS3igk6ctqgxhDDeeoPavepLRHiIkyX1dnFHNOuCKb6vFh5-phnMHkOvQ1mMGmGuY5hoOzdR9ivaRimEoZihKmOpeGw5DBD_m4ttyCG8NkdkuqTZhyiLlUMNn6R45h2h59GKxL9Qzz4H1IRbz45kbIwcLH2kM8gHtbverBJ_fuaT-vfn69fri6be6_39xdfblvDFMsNyBkS7EywhrFOoxQ15uWWelwLwzCFCihlLZOIMtBACMMlChL77jAnWvpeXV34toAez3HYYR41AEG_ecgxK2GmAfjnaas7UWHJKaSsFaVQRiXwlnUdxIpV1ifT6x56UZnjZtyBP8M-lyZhp3ehoPmQqlWkgK4eALE8GtxKetxSMZ5D5MLS9KEYsRbQaT6Dytqi121qFg__GPdhyVO5Vc1IVyWB2G8Ai9PLhNDStH1f--NkV5zpddc6TVXes0V_Q11Tb_t</recordid><startdate>20190901</startdate><enddate>20190901</enddate><creator>Boyko, O O</creator><creator>Brygadyrenko, V V</creator><general>Walter de Gruyter GmbH</general><general>Sciendo</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QG</scope><scope>7QL</scope><scope>7SN</scope><scope>7SS</scope><scope>7T5</scope><scope>7T7</scope><scope>7TM</scope><scope>7U7</scope><scope>7U9</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>F1W</scope><scope>FR3</scope><scope>GNUQQ</scope><scope>H94</scope><scope>H95</scope><scope>HCIFZ</scope><scope>L.G</scope><scope>LK8</scope><scope>M7N</scope><scope>M7P</scope><scope>P64</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>RC3</scope><scope>7S9</scope><scope>L.6</scope><scope>7X8</scope><scope>5PM</scope><scope>DOA</scope></search><sort><creationdate>20190901</creationdate><title>The impact of acids approved for use in foods on the vitality of Haemonchus contortus and Strongyloides papillosus (Nematoda) larvae</title><author>Boyko, O O ; Brygadyrenko, V V</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c494t-a785319c7dc94b100bfc54d8e1f7c013a323335e70d6a7a424a9724afe671be53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Acids</topic><topic>death rate of larvae</topic><topic>Developmental stages</topic><topic>Digestive system</topic><topic>digestive tract</topic><topic>flavouring acids</topic><topic>Food</topic><topic>Formic acid</topic><topic>Gastrointestinal tract</topic><topic>Haemonchus contortus</topic><topic>humans</topic><topic>laboratory experimentation</topic><topic>Larvae</topic><topic>lethal dose 50</topic><topic>Medical sciences</topic><topic>medicine</topic><topic>mortality</topic><topic>Mortality causes</topic><topic>nematode larvae</topic><topic>Nematodes</topic><topic>nematodes of ungulates</topic><topic>Parasites</topic><topic>stearic acid</topic><topic>Strongyloides</topic><topic>Toxicity tests</topic><topic>Vertebrates</topic><topic>Wine</topic><topic>wines</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Boyko, O O</creatorcontrib><creatorcontrib>Brygadyrenko, V V</creatorcontrib><collection>CrossRef</collection><collection>Animal Behavior Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ecology Abstracts</collection><collection>Entomology Abstracts (Full archive)</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>Toxicology Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>ProQuest Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Engineering Research Database</collection><collection>ProQuest Central Student</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>SciTech Premium Collection</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>Biological Sciences</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biological Science Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Genetics Abstracts</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><collection>DOAJ Directory of Open Access Journals</collection><jtitle>Helminthologia</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Boyko, O O</au><au>Brygadyrenko, V V</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The impact of acids approved for use in foods on the vitality of Haemonchus contortus and Strongyloides papillosus (Nematoda) larvae</atitle><jtitle>Helminthologia</jtitle><date>2019-09-01</date><risdate>2019</risdate><volume>56</volume><issue>3</issue><spage>202</spage><epage>210</epage><pages>202-210</pages><issn>0440-6605</issn><issn>1336-9083</issn><eissn>1336-9083</eissn><abstract>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.</abstract><cop>Heidelberg</cop><pub>Walter de Gruyter GmbH</pub><pmid>31662692</pmid><doi>10.2478/helm-2019-0017</doi><tpages>9</tpages><oa>free_for_read</oa></addata></record> |
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| identifier | ISSN: 0440-6605 |
| ispartof | Helminthologia, 2019-09, Vol.56 (3), p.202-210 |
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| language | eng |
| recordid | cdi_doaj_primary_oai_doaj_org_article_345f7b08138245999924687ed0fb809e |
| source | Open Access: PubMed Central; DOAJ Directory of Open Access Journals |
| subjects | Acids death rate of larvae Developmental stages Digestive system digestive tract flavouring acids Food Formic acid Gastrointestinal tract Haemonchus contortus humans laboratory experimentation Larvae lethal dose 50 Medical sciences medicine mortality Mortality causes nematode larvae Nematodes nematodes of ungulates Parasites stearic acid Strongyloides Toxicity tests Vertebrates Wine wines |
| title | The impact of acids approved for use in foods on the vitality of Haemonchus contortus and Strongyloides papillosus (Nematoda) larvae |
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