<abstract xmlns="http://www.w3.org/1999/xhtml">The laboratory experiment described in this article evaluated the death rate of larvae of <italic>Haemonchus contortus</italic> (Rudolphi, 1803) nematodes of the Strongylida order and <italic>Strongyloides papillosus</italic> (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 LD50 for third stage larvae of (L3) <italic>S. papillosus</italic> was observed with salicylic and wine acids, for L3<italic>H. contortus</italic> 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 LD50 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>

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 LD50 for third stage larvae of (L3) S. papillosus was observed with salicylic and wine acids, for L3H. 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 LD50 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.

The impact of acids approved for use in foods on the vitality of <italic>Haemonchus contortus</italic> and <italic>Strongyloides papillosus</italic> (Nematoda) larvae

Dnipro State Agrarian and Economic University

Helminthologia

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The impact of acids approved for use in foods on the vitality of  and  (Nematoda) larvae

The laboratory experiment described in this article evaluated the death rate of larvae of Haemonchus contortus (Rudolphi, 1803) nematodes of the Strongylida...

The impact of acids approved for use in foods on the vitality of Haemonchus contortus and Strongyloides papillosus (Nematoda) larvae

Data publikacji: 27 lip 2019

Zakres stron: 202 - 210

Otrzymano: 23 gru 2018

Przyjęty: 18 kwi 2019

DOI: https://doi.org/10.2478/helm-2019-0017

Słowa kluczowe
nematodes of ungulates, flavouring acids, death rate of larvae

© 2019 O. O. Boyko et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The impact of acids approved for use in foods on the vitality of Haemonchus contortus and Strongyloides papillosus (Nematoda) larvae

Data publikacji: 27 lip 2019

Zakres stron: 202 - 210

Otrzymano: 23 gru 2018

Przyjęty: 18 kwi 2019

DOI: https://doi.org/10.2478/helm-2019-0017

Słowa kluczowenematodes of ungulates, flavouring acids, death rate of larvae

© 2019 O. O. Boyko et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Słowa kluczowe
nematodes of ungulates, flavouring acids, death rate of larvae