Chemical Characterization and Antibacterial Properties of Fontitrygon margarita (Günther, 1870) Liver Oil

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

Chemical Characterization and Antibacterial Properties of Fontitrygon margarita (Günther, 1870) Liver Oil

J Lipids. 2022 Jul 30:2022:9369387. doi: 10.1155/2022/9369387. eCollection 2022.

Authors

Boris Simo Noutsa¹, Sammuel Raymond Tchabong¹, Arlette Danelle Deutchoua Djitieu^{1

2}, Fabrice Fabien Dongho Dongmo³, Fabrice Hervé Njike Ngamga³, Ronice Zokou³, Ousman Tamgue⁴, Rosalie Anne Ngono Ngane⁴, François Tchoumbougnang¹

Affiliations

¹ Department of Processing and Quality Control of Aquatic Products, Institute of Fisheries and Aquatic Sciences, University of Douala, PO Box 7236, Douala, Cameroon.
² Laboratory of Analytical Chemistry, Faculty of Sciences, University of Yaoundé I, B. P. 812 Yaoundé, Cameroon.
³ Research Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, University of Dschang, P.O. Box 67, Dschang, Cameroon.
⁴ Department of Biochemistry, Faculty of Science, University of Douala, P.O. Box 24157 Douala, Cameroon.

Abstract

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.