Sensitivity of salad greens (Lactuca sativa L. and Eruca sativa Mill.) exposed to crude extracts of toxic and non-toxic cyanobacteria

Bittencourt-Oliveira, M. C.; Hereman, Talita Caroline; Macedo-Silva, I.; Cordeiro‐Araújo, Micheline Kézia; Sasaki, Fabiana Fumi; Dias, Carlos Tadeu Santos

doi:10.1590/1519-6984.08113

Cited by 5 publications

(5 citation statements)

References 22 publications

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“…Cyanotoxins exhibited phytoinhibitory effects on tested species, depending on the plant species, concentration and kind of toxin. There are a significant number of papers dealing with the effects of cyanotoxin in plants, including alterations of seed germination, development, anatomy, cell arrangement and physiological/biochemical process (Pflugmacher et al, 2006;Lahrouni et al, 2012;Máthé et al, 2013;Azevedo et al, 2014;Bittencourt-Oliveira et al, 2015;Machado et al, 2017).…”

Section: Discussionmentioning

confidence: 99%

“…The exposition to cyanotoxin disposed deleterious effects on coriander and lettuce germination, growth and DNA. Furthermore, plants can accumulate cyanotoxin (Bittencourt-Oliveira et al, 2015;Nery et al, 2020), so use of water from sources containing cyanobacterial blooms and toxins in plants can induce a food chain contamination with considerable health risk and potential economic losses.…”

Section: Discussionmentioning

confidence: 99%

“…Author(s) agree that this article remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License , 2014). There are also several indications that terrestrial plants, including food crop plants, can bioaccumulate cyanotoxins and could in a direct or indirect manner contribute to food chain cyanotoxin's transfer, consequently constitute a potent health risk source and economic losses, besides causing economic losses (Bittencourt-Oliveira et al, 2015;Nery et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Effects of cyanotoxins in germination, growth and DNA damages of Lettuce sativa (Lettuce) and Coriandrum sativum (Coriander)

Nery¹,

Nery²,

Magalhães³

et al. 2021

Afr. J. Agric. Res.

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The use of irrigation water containing cyanobacterial toxins can cause significant impacts in agricultural and consequently environmental health. The purpose of this study is to evaluate the effects of cyanotoxins (microcystin-LR and saxitoxin) on germination, growth and micronuclei formation in lettuce (Lettuce sativa) and coriander (Coriandrum sativum). Seeds of lettuce and coriander were exposed during 7-9 days to environmentally relevant concentrations of microcystin-LR (MC-LR1= 0.4 µg/L; MC-LR2= 1.0 µg/L; MC-LR3= 5.0 µg/L) and saxitoxin (SX1= 0.02 µg/L; SX2= 0.1 µg/L; SX3= 0.4 µg/L). In germination test, differential responses were observed being lettuce the most affected in the presence of saxitoxin, and coriander to microcystin-LR treatments. Cyanotoxins inhibit seedlings development to both plants species and promote formation of micronuclei in root cells. Cyanotoxins inhibit seed germination, growth and cause DNA damages, but the intensity depends on both the nature of the toxin and plant species.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of cyanotoxins in germination, growth and DNA damages of Lettuce sativa (Lettuce) and Coriandrum sativum (Coriander)

Nery¹,

Nery²,

Magalhães³

et al. 2021

Afr. J. Agric. Res.

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“…Some terrestrial plants are sensitive to cyanotoxins as irrigation with water contaminated with cyanotoxins. Previous studies have shown that crude extracts of the cyanobacteria with MC and without MC caused different effects on seed germination and initial development of the salad green seedlings, and lettuce being more sensitive to both extracts when compared to arugula [9]. In addition Dao et al (2014) [10] shown that the germination and seeding growth of some vegetables were damaged under exposure to microcystins contaminated water from the Dau Tieng reservoir.…”

Section: Introductionmentioning

confidence: 98%

Comparison of sensitivity of three legume species exposed to crude extracts of toxic and non-toxic cyanobacteria

Pham

2018

J. Viet. Env.

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We evaluated the effect of cyanobacterial crude extracts containing microcystin (CCEMC+) from a natural bloom on seed germination and initial development of three economically important legume species: green mung bean Vigna radiata, cowpea Vigna cylindrical and red mung bean Vigna angularis and compared it to crude extracts of cyanobacteria without the toxin (CCEMC–). Results showed that CCEMC+ and CCEMC– caused different effects on seed germination and initial development of the three species. There was a clear inhibition on germination and root growth of the green mung bean exposed to the CCEMC+ (20, 200 and 500 μg/L), indicating that the green mung bean being more sensitive to CCEMC+ when compared to the cowpea and red mung bean. CCEMC+ induced a greater occurrence of abnormal seedlings in the green mung bean, duce to inhibition the germination as well as reduction of fresh weight and root length. The CCEMC– extract caused no harmful effects to germination and seedlings growth of the green mung bean and red mung bean. However, it reduced shoot and root length in cowpea bean, suggesting that the cowpea being more sensitive to both extracts. Our results indicated that the sensitivity in germination and root growth of the green mung bean V. radiata could be used as an indicator to evaluate the toxic effect and monitor the toxin concentration of water contaminated with microcystins. Nghiên cứu này khảo sát và so sánh các tác động bất lợi của ly trích vi khuẩn lam có chứa và không chứa độc tố lên sự nẩy mầm và sự phát triển ở giai đoạn đầu của ba loại cây họ đậu gồm đậu xanh Vigna radiata, đậu đỏ Vigna angularis và đậu đen Vigna cylindrical. Kết quả cho thấy hai loại ly trích gây ra các tác động khác nhau lên ba loại cây đậu thí nghiệm. Ly trích vi khuẩn lam có chứa độc tố ở nồng độ 20, 200 và 500 μg/L ngăn chặn đáng kể sự nẩy mầm và sự phát triển rể ở đậu xanh. Cả hai loại ly trích có chứa và không chứa độc tố đều ngăn chặn sự nẩy mầm và sự phát triển rể ở đậu đen. Ngược lại ly trích vi khuẩn lam có chứa độc tố ở nồng độ 500 μg/L lại kích thích chiều dài rể, thân mầm và trọng lượng tươi ở đậu đỏ. Kết quả cho thấy đậu đen khá nhạy cảm với cả hai loại ly trích có chứa và không chứa độc tố, trong khi đó đậu xanh nhạy cảm hơn với ly trích có chứa độc tố. Tính nhạy cảm của các loại cây họ đậu khi phơi nhiễm với ly trích vi khuẩn lam có thể được sử dụng để chỉ thị cho sự ô nhiễm và quan trắc độc tố vi khuẩn lam trong môi trường.

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“…Studies aimed at understanding these functional activities, especially with regard to antioxidants, are justified because of the growing appeal of the importance of food in health and longevity of man (Benites et al, 2015;Bittencourt-Oliveira et al, 2015;Formagio et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Thermal and photo-stability of the antioxidant potential of Spirulina platensis powder

et al. 2016

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This work aimed to evaluate the thermal and photo stability of the antioxidant potential (AP) of the Spirulina platensis biomass. Thermal stability was established at 25ºC, 40ºC and 50ºC for 60 days, in the dark, protected from light. Photo stability was evaluated using UV (15 W, λ = 265 nm) and fluorescent (20 W, 0.16 A, power factor FP > 0.5, 50/60 Hz, 60 lm/w, 1200 lm) light for 90 days in capsules, glass and Petri dishes, at room temperature. The AP of the biomass in these conditions was determined at intervals (every 7 and 30 days in the studies of thermal and photo stability, respectively) using the induction of the oxidation of a lipid system by heat and aeration. In this lipid system, the biomass submitted to degradation was used as an antioxidant. The kinetics of the reaction was determined by the Arrhenius method. Thermal degradation was found to follow zero order kinetics, whereas photo degradation followed first order kinetics. The AP decreased 50% after 50 days at 25°C. At 40°C and 50°C, the AP decreased more than 50% after 35 and 21 days of exposition, respectively. The decrease of the AP of Spirulina was more sensible to UV and fluorescence light. After 30 days of exposition, the AP decreased more than 50% in all storage conditions tested. The antioxidant potential of Spirulina platensis is easily degraded when the biomass is exposed to heat and light, indicating the need for care to be taken in its storage.Keywords: Arrhenius, stability, kinetic, degradation, cyanobacteria, microalgal biomass. Estabilidade térmica e fotoestabilidade do potencial antioxidante deSpirulina platensis em pó ResumoEste trabalho objetivou avaliar a estabilidade térmica e a foto-estabilidade do potencial antioxidante (PA) da biomassa da Spirulina platensis. A estabilidade térmica foi avaliada a 25ºC, 40ºC e 50ºC por 60 dias. A foto-estabilidade foi avaliada usando luz UV (15 W, λ = 265 nm) e fluorescente (20 W, 0.16 A, fator de potência FP > 0.5, 50/60 Hz, 60 lm/w, 1200 lm) por 90 dias em cápsulas, vidro e placas de Petri. O PA da biomassa nessas condições foi determinado em intervalos de tempo (a cada 7 e 30 dias nos estudos de estabilidade térmica e foto-estabilidade, respectivamente), usando a indução da oxidação de um sistema lipídico por calor e aeração. Neste sistema lipídico, a biomassa submetida à degradação foi usada como antioxidante. A cinética da reação foi determinada pelo método de Arrhenius. A degradação térmica seguiu uma cinética de zero ordem, enquanto que a fotodegradação seguiu uma cinética de primeira ordem. O PA diminuiu 50% depois de 50 dias a 25°C. A 40°C e 50°C, o PA diminuiu mais de 50% depois de 35 e 21 dias de exposição, respectivamente. A diminuição do PA da Spirulina foi mais sensível à luz UV e fluorescente. Depois de 30 dias de exposição, o PA diminuiu mais de 50% em todas as condições de armazenamento testadas. O potencial antioxidante da Spirulina platensis é facilmente diminuído quando a biomassa é exposta ao calor e a luz, indicando a necessidade de cuidados durante seu armazen...

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Sensitivity of salad greens (Lactuca sativa L. and Eruca sativa Mill.) exposed to crude extracts of toxic and non-toxic cyanobacteria

Cited by 5 publications

References 22 publications

Effects of cyanotoxins in germination, growth and DNA damages of Lettuce sativa (Lettuce) and Coriandrum sativum (Coriander)

Effects of cyanotoxins in germination, growth and DNA damages of Lettuce sativa (Lettuce) and Coriandrum sativum (Coriander)

Comparison of sensitivity of three legume species exposed to crude extracts of toxic and non-toxic cyanobacteria

Thermal and photo-stability of the antioxidant potential of Spirulina platensis powder

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