Bioactive fractions from cantabrian anchovy (<i>Engraulis encrarischolus</i>) viscera

BURGOS-HERNÁNDEZ, Armando; ROSAS-BURGOS, Ema-Carina; MARTÍNEZ, Marina; NUNCIO-JAUREGUI, Paloma-Nallely; MARHUENDA, Frutos; KAČÁNIOVÁ, Miroslava; PETROVÁ, Jana; CARBONELL-BARRACHINA, Angel-Antonio

doi:10.1590/1678-457X.10115

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Research Paper • Food Sci. Technol (Campinas) 36 (3) • Jul-Sep 2016 • https://doi.org/10.1590/1678-457X.10115 copy

Bioactive fractions from cantabrian anchovy (Engraulis encrarischolus) viscera

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The potential of cantabrian anchovy (Engraulis encrarischolus) viscera as a source of bioactive compounds is of interest for both, pharmaceutical and food industries. Cantabrian anchovy guts and heads were freeze-dried, extracted with methanol and subjected to fractionation by solvent partitioning using hexane, ethyl acetate, and butanol. Fractions were tested for antimutagenic, antioxidant, antifungal, and antibacterial activity using the Ames test; DPPH, ABTS, and FRAP assays; the radial grown inhibition assay; and the microbroth dilution method, respectively. Five fractions were obtained from the anchovy gut methanolic extract, in addition to the hexane- (HF), ethyl acetate- (EAF), and butanol-soluble (BF) fractions, an aqueous-soluble fraction (ALF) and precipitated crystals (ACF) in this were also obtained. HF and EAF resulted to be antimutagenic, HF and ALF showed antifungal activity, BF and ACF showed the highest antioxidant potential, and HF and BF were antibacterial against several strains. Anchovy gut, which to the present study had not been reported for any bioactivity, has antimutagenic, antifungal, antioxidant, and antibacterial compounds, which need to be isolated for full characterization and study.

Keywords:
antimutagenicity; antibiotic; antioxidant; fungistatic; anchovy gut

Extract ^¶ ¶ HF=Hexanic Fraction, EAF=Ethyl Acetate Fraction, BF=Butanolic Fraction, ALF=Aqueous Liquid Fraction, and ACF=Aqueous Crystallized Fraction. Different letter within a column means statistical differences (p>0.05).	Fraction concentration ^† † Extracts were diluted and spiked with enough sodium azide to yield 1.5 μg/plate. (mg/plate)
	5.0	0.5	0.05	0.005
TA98
HF	140 ± 20^b	180 ± 11 ^a	212 ± 10 ^a	225 ± 35 ^a
EAF	83 ± 77 ^b	118 ± 33 ^ab	227 ± 35 ^a	--
BF	207 ± 72 ^b	77 ± 51 ^b	192 ± 16 ^ab	212 ± 34 ^a
ALF	474 ± 32 ^a	201 ± 1 ^a	159 ± 15 ^b	163 ± 32 ^a
ACF	161 ± 20 ^b	172 ± 34 ^a	149 ± 10 ^b	176 ± 16 ^a

Extract ^¶ ¶ HF=Hexanic Fraction, EAF=Ethyl Acetate Fraction, BF=Butanolic Fraction, ALF=Aqueous Liquid Fraction, and ACF=Aqueous Crystallized Fraction. Different letter within a column means statistical differences (p>0.05).	Fraction concentration ^† † Extracts were diluted and spiked with enough mycotoxin to yield 500 ng of pure AFB1/plate. (mg/plate)
	5.0	0.5	0.05	0.005
TA98
HF	43 ± 8^c	453 ± 145^a	331 ± 56^a	400 ± 42^a
EAF	200 ± 33^c	693 ± 136^a	491 ± 104^a	400 ± 82^a
BF	1579 ± 281^a	712 ± 124^a	637 ± 185^a	292 ± 198^a
ALF	903 ± 152 ^b	459 ± 18^a	485 ± 134^a	363 ± 33^a
ACF	1585 ± 162 ^a	677 ± 46^a	357 ± 33^a	555 ± 68^a
TA100
HF	114 ± 6^d	1387 ± 66^a	1163 ± 227^a	880 ± 24^ab
EAF	543 ± 61^c	1376 ± 261^a	792 ± 44^a	1004 ± 99^a
BF	2206 ± 109^a	917 ± 39^a	689 ± 73^a	551 ± 113^b
ALF	1676 ± 303^b	1015 ± 306^a	1019 ± 148^a	1056 ± 157^a
ACF	597 ± 66^c	917 ± 129^a	903 ± 39^a	864 ± 114^ab

Fraction	DPPH (mmol Trolox/ Kg)	ABTS (mmol Trolox/ Kg)	FRAP (mmol Trolox/ Kg)
HF	964.8^a a Values are means from triplicates ± SD. ± 183.4	1368.4 ± 182.6	183.0 ± 56.14
BF	1354.1 ± 543.6	2002.4 ± 724.3	457.6 ± 410.3
ACF	1522.1 ± 330.5	2328.2 ± 513.6	280.7 ± 40.3
ALF	820.3 ± 438.4	1246.2 ± 691.0	130.6 ± 67.4

Target microrganism	Hexane fraction		Butanol fraction
Target microrganism	MIC50 (mg/100 mL)	MIC90 (mg/100 mL)	MIC50 (mg/100 mL)	MIC90 (mg/100 mL)
Salmonella enterica subs. enterica CCM 3807	6.39 ^a a Values are means from eight replicates.	6.81	6.39	6.81
Shigella sonei CCM 1373	10.70	17.48	14.45	22.21
*Escherichia coli CCM 3988*	12.78	13.59	6.39	6.81
Staphylococcus aureus subs. aureus CCM 2461	3.19	3.41	25.52	27.13
Bacillus subtilis sub. spizizenii CCM 1999	2.13	2.38	25.52	27.13
Enterococcus faecalis CCM 4224	0.79	0.85	6.47	11.24

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[1] *Corresponding author: aburgos@guayacan.uson.mx