ascorbic-acid and acephate

This study reveals protective role of l-ascorbic acid (25, 50 and 100μg/mL) against toxic impacts of acute sub-lethal exposure of Acephate (5μg/mL) in a non-target organism Drosophila melanogaster. Organismal effect was evident from increased impairment in climbing activities (9 folds) of treated individuals who also manifested altered ocular architecture. These anomalies were reduced with l-ascorbic acid (l-AA) supplementation. Acephate induced apoptotic lesions in eye imaginal discs and gut confirmed tissue damage that also reduced with l-AA co-treatment. Reduction in viability of fat body cells (∼41%), neural cells (∼42%) and hemocytes (3 folds) indicates cytotoxic and immunotoxic potential of Acephate, which were significantly mitigated with l-AA co-administration. The sub-cellular toxic impacts of Acephate treatment became obvious from enhancement in activities of antioxidant enzymes (CAT by ∼1.63 folds, SOD by ∼1.32 folds), detoxifying enzymes (Cyp450 by ∼1.99 folds and GST by ∼1.34 folds), 2.1 times boost in HSP 70 expression, and inhibition of cholinesterase activity (by ∼0.66 folds). DNA breaks evident through comet assay confirmed Acephate triggered genotoxicity which could also be prevented through co-administration of. L-AA Furthermore, the study proposes the use of Drosophila as a model to screen chemicals for their protective potential against pesticide toxicity.

Topics: Animals; Antioxidants; Apoptosis; Ascorbic Acid; Behavior, Animal; Cell Survival; DNA Damage; Drosophila melanogaster; Eye; Fat Body; Gene Expression Regulation; Hepatocytes; Insecticides; Larva; Motor Activity; Neurons; Organothiophosphorus Compounds; Phosphoramides; Protective Agents; Protein Synthesis Inhibitors

Degradation of the 3 pesticides (acephate, omethoate, and dimethyl dichloroviny phosphate [DDVP]) by electrolyzed water was investigated. These pesticides were commonly used as broad-spectrum insecticides in pest control and high-residual levels had been detected in vegetables. Our research showed that the electrolyzed oxidizing (EO) water (pH 2.3, available chlorine concentration:70 ppm, oxidation-reduction potential [ORP]: 1170 mV) and the electrolyzed reducing (ER) water (pH 11.6, ORP: -860 mV) can reduce the pesticide residues effectively. Pesticide residues on fresh spinach after 30 min of immersion in electrolyzed water reduced acephate by 74% (EO) and 86% (ER), omethoate by 62% (EO) and 75% (ER), DDVP by 59% (EO) and 46% (ER), respectively. The efficacy of using EO water or ER water was found to be better than that of using tap water or detergent (both were reduced by more than 25%). Besides spinach, the cabbage and leek polluted by DDVP were also investigated and the degradation efficacies were similar to the spinach. Moreover, we found that the residual level of pesticide residue decreased with prolonged immersion time. Using EO or ER water to wash the vegetables did not affect the contents of Vitamin C, which inferred that the applications of EO or ER water to wash the vegetables would not result in loss of nutrition.

Topics: Ascorbic Acid; Chromatography, Gas; Dichlorvos; Dimethoate; Electrolysis; Food Contamination; Food Handling; Hydrogen-Ion Concentration; Nutritive Value; Organothiophosphorus Compounds; Pesticide Residues; Phosphoramides; Vegetables; Water