Comparison of organics and heavy metals acute toxicities to Vibrio fischeri

Main Article Content

Xuepeng Yang
Ji Yan
Fangfang Wang
Jia Xu
Xiangzhen Liu
Ke Ma
Xiangmei Hu
Jianbin Ye

Abstract

Vibrio fischeri bioluminescence inhibition has been widely used to test acute toxicities of metals and organics contaminants. However, the differ­ences of metals and organics acute toxicities to V. fischeri have not been com­pared. Here, four heavy metals (Zn2+, Cu2+, Cd2+ and Cr6+) and five organics (phenol, benzoic acid, p-hydroxybenzoic acid, nitro-benzene and benzene) acute toxicities to V. fischeri were investigated. Heavy metals toxicities to V. fischeri were increased along with the reaction time, while the organics toxi­cities kept the same level in different reaction times. In order to explain the dif­ference, the relative cell death rate of V. fischeri was detected. In metals toxi­cities tests, the bioluminescence inhibition rate of V. fischeri was found to be significantly higher than the relative cell death rate (P < 0.05), while for the organics toxicities tests, the cell death rate was similar to the bioluminescence inhibition rate. These results indicated that organics acute toxicities to V. fisch­eri could reflect the death of cell, but metals acute toxicities to V. fischeri may not lead to the death of cell, just represent the bioluminescence inhibition.

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How to Cite
[1]
X. Yang, “Comparison of organics and heavy metals acute toxicities to Vibrio fischeri”, J. Serb. Chem. Soc., vol. 81, no. 6, pp. 697–705, Jul. 2016.
Section
Environmental Chemistry
Author Biographies

Xuepeng Yang, School of Food and Biological Engineering, Henan Provincial Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Dongfeng Road, 5#, Zhengzhou, 450002, Henan Province

School of Food and Biological Engineering, Henan Provincial Collaborative Innovation Center for Food Production and Safety

Ji Yan, School of Food and Biological Engineering, Henan Provincial Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Dongfeng Road, 5#, Zhengzhou, 450002, Henan Province

School of Food and Biological Engineering, Henan Provincial Collaborative Innovation Center for Food Production and Safety

Fangfang Wang, School of Food and Biological Engineering, Henan Provincial Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Dongfeng Road, 5#, Zhengzhou, 450002, Henan Province

School of Food and Biological Engineering, Henan Provincial Collaborative Innovation Center for Food Production and Safety

Jia Xu, School of Food and Biological Engineering, Henan Provincial Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Dongfeng Road, 5#, Zhengzhou, 450002, Henan Province

School of Food and Biological Engineering, Henan Provincial Collaborative Innovation Center for Food Production and Safety

Ke Ma, 1School of Food and Biological Engineering, Henan Provincial Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Dongfeng Road, 5#, Zhengzhou, 450002, Henan Province

School of Food and Biological Engineering, Henan Provincial Collaborative Innovation Center for Food Production and Safety

Xiangmei Hu, School of Food and Biological Engineering, Henan Provincial Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Dongfeng Road, 5#, Zhengzhou, 450002, Henan Province

School of Food and Biological Engineering, Henan Provincial Collaborative Innovation Center for Food Production and Safety

Jianbin Ye, School of Food and Biological Engineering, Henan Provincial Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Dongfeng Road, 5#, Zhengzhou, 450002, Henan Province

School of Food and Biological Engineering, Henan Provincial Collaborative Innovation Center for Food Production and Safety

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