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Microbiological quality and genotoxicity of domestic water sources: A combined approach using Micro Biological Survey method and mutagenesis assay (micronucleus test) in root tips of Vicia faba in the West region of Cameroon.

ABSTRACT: At least 2.1 billion people around the world use contaminated drinking water, causing 485,000 diarrheal deaths each year, mostly among children under 5 years old. A study conducted 10 years ago in Bafoussam (West Cameroon) recorded concentrations of bacteria among surface and groundwater. High levels of bicarbonates, phosphates, chlorides and suspended matters were also found. The aim of this study was to assess the microbiological and chemical qualities of domestic water sources in 5 localities of the West region of Cameroon. Water samples from 22 water sources (wells, springs, water drilling and river) were aseptically collected in plastic bottles and transferred in 50 ml sterile tubes. For chlorinated water sources, 1 ml of Thiosulfate was added to the water sample; immediately placed in an ice box and transported to the laboratory for analysis. Water temperature and pH were measured on site. The microbiological quality of water was determined by testing Total Coliforms (TC) using the Micro Biological Survey method. 1 ml of each water sample was inoculated in the MBS vial initially rehydrated with 10 ml of sterile distilled water. The initial color of the vials is red. Color changes were monitored at three different time intervals (12h, 19h and 24h), corresponding to three levels of contamination. The chemical quality of water was assessed using micronucleus (MN) test in selected Vicia faba seeds secondary root tips permanently mounted in Dibutylphthalate Polystyrene Xylene mountant for histology after 72 hours of direct exposition in water samples and in dark. The mitotic indices and MN frequencies were evaluated in 10 root tips per site analysing 5000 cells per tip. Statistical analyses were done using Stata IC/15.0 software. The Student t-test was used for mean comparison and the significance level was set at 1%. The majority of samples were collected from wells (63.6%). The mean water pH ranged from 5.5 to 8.3 and the temperature varied from 23 to 26°C. A very high concentration of TC [>103 CFU/ml] was found in 8 (36.4%) samples. 10 (45.5%) and 2 (9.1%) samples turned yellow at 19 and 24 hours respectively after incubation corresponding to TC concentration of [10

SUBMITTER: Mabvouna RB

PROVIDER: S-EPMC7861400 | biostudies-literature | 2021

REPOSITORIES: biostudies-literature

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Microbiological quality and genotoxicity of domestic water sources: A combined approach using Micro Biological Survey method and mutagenesis assay (micronucleus test) in root tips of Vicia faba in the West region of Cameroon.

Mabvouna Rodrigue Biguioh RB Sali Ben Béchir Adogaye Nkamedjie Patrick Martial Pete PMP Wondeu Andrillene Laure Deutou ALD Sanou Sobze Martin M Kemogne Jean Blaise JB Colizzi Vittorio V

PloS one 20210204 2

At least 2.1 billion people around the world use contaminated drinking water, causing 485,000 diarrheal deaths each year, mostly among children under 5 years old. A study conducted 10 years ago in Bafoussam (West Cameroon) recorded concentrations of bacteria among surface and groundwater. High levels of bicarbonates, phosphates, chlorides and suspended matters were also found. The aim of this study was to assess the microbiological and chemical qualities of domestic water sources in 5 localities ...[more]

PMID: 33539444

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Project description:Faba leaves are an unusual vegetable which contain not only a range of functional phytochemicals, but also certain undesirable flavors, which limit their consumption. In this study, several cooking methods (microwaving, roasting, steaming, and boiling), which are expected to reduce the odd flavors, were evaluated in terms of both health benefit effects and odd flavor factors, including antioxidant activities and the content of non-volatile and volatile organic compounds (VOCs). A cooking time of 5 min was selected because of the high content of l-dopa (l-3,4-dihydroxyphenylalanine) and aim of reducing the undesirable flavors of the cooked faba leaves. Microwaving and steaming significantly increased the l-dopa content by 24% and 19%, respectively. Roasting specifically increased the content of flavonols, exhibiting a 28% increase of kaempferol-3-O-arabinoside-7-O-rhamnoside, representatively, whereas boiling decreased about 50% of most phytochemicals evaluated. Microwaving and steaming treatments significantly increased the antioxidant activities. The l-dopa content and antioxidant activities of the processed faba leaves were strongly positively correlated with either an R2 = 0.863 of DPPH radical scavenging activity or an R2 = 0.856 value of ABTS radical scavenging activity, showing that l-dopa was a key antioxidant. All cooking methods potentially improved the flavor of the cooked faba leaves compared with that of the fresh leaves, because they significantly reduced the contents of VOCs such as alcohols, aldehydes, and ketones. These VOCs were the main components (>90%) in the fresh leaves. Adverse aromatic hydrocarbons were newly formed by the microwaving treatment, typically producing p-xylene, which is known to be a harmful dose-dependent compound, but they were not detected in leaves processed by the other cooking methods; therefore, although microwaving efficiently increased antioxidant activity, the chemical safety of the aromatic hydrocarbons produced need further study.

Dataset Information

Microbiological quality and genotoxicity of domestic water sources: A combined approach using Micro Biological Survey method and mutagenesis assay (micronucleus test) in root tips of Vicia faba in the West region of Cameroon.

Publications

Microbiological quality and genotoxicity of domestic water sources: A combined approach using Micro Biological Survey method and mutagenesis assay (micronucleus test) in root tips of Vicia faba in the West region of Cameroon.

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