Pickering emulsion-enhanced Vibrio fischeri assay for ecotoxicity assessment of highly hydrophobic polycyclic aromatic hydrocarbons

Parameters Optimization for Improving Bioluminescence Inhibition Assay Using Vibrio fischeri Bacteria to Detect Lipopolysaccharide Toxicity in Aquatic Environments

Bioluminescence inhibition of Vibrio fischeri is a widely used method for toxicity testing in aquatic environments. Certain complex biological contaminants, such as lipopolysaccharide (LPS), can interfere with metabolic pathways during toxicity assays. The standard 15-minute Vibrio fischeri bioluminescence assay has limitations when evaluating and screening water toxicity against complex and emerging chemicals like LPS. To accurately determine the effects of such substances, it is crucial to use a bioassay that encompasses a sufficient cell cycle period. This study tested LPS at varying incubation times (ranging from 60 s to 60 min) and concentrations (1-1*10- 12 mg/ml) to identify the appropriate incubation time for bioluminescence inhibition and toxicity testing. The results indicated that bioluminescence inhibition begins within 60 s and reaches maximum inhibition at 60 min. However, at 30 and 45 min, the bacterial response to different concentrations of LPS varied, with some concentrations causing increased bioluminescence. The EC50 values at different times (60 s, 15, 30, 45, and 60 min) were found to be 0.0012, 0.0063, 4.07e + 54, 3.85e-8, and 3.34e-9 mg/ml respectively. This study highlights the importance of considering incubation time when using bioluminescence inhibition to detect acute toxicity in aquatic ecosystems. A longer incubation time may enhance the method's sensitivity and improve its ability to detect low levels of toxins, such as LPS, in water resources.

Antibacterial and antibiofilm activity of halogenated phenylboronic acids against Vibrio parahaemolyticus and Vibrio harveyi

Vibrios are associated with live seafood because they are part of the indigenous marine microflora. In Asia, foodborne infections caused by Vibrio spp. are common. In recent years, V. parahaemolyticus has become the leading cause of all reported food poisoning outbreaks. Therefore, the halogenated acid and its 33 derivatives were investigated for their antibacterial efficacy against V. parahaemolyticus. The compounds 3,5-diiodo-2-methoxyphenylboronic acid (DIMPBA) and 2-fluoro-5-iodophenylboronic acid (FIPBA) exhibited antibacterial and antibiofilm activity. DIMPBA and FIPBA had minimum inhibitory concentrations of 100 μg/mL for the planktonic cell growth and prevented biofilm formation in a dose-dependent manner. Both iodo-boric acids could diminish the several virulence factors influencing the motility, agglutination of fimbria, hydrophobicity, and indole synthesis. Consequently, these two active halogenated acids hampered the proliferation of the planktonic and biofilm cells. Moreover, these compounds have the potential to effectively inhibit the presence of biofilm formation on the surface of both squid and shrimp models.