Effect of detergent surfactant on some selected electrolytes and metabolites of juvenile Heterobranchus bidorsalis

Gabriel Olarinde Mekuleyi and Babajide Elijah Faleti

Abstract
The study examined the effect of sub-lethal level of Linear Alkylbenzene Sulphonates (LAS) on some selected electrolyte and metabolic indices of juvenile Heterobranchus bidorsalis. The fish were exposed to varying concentrations of LAS (0.00 mg/L, 0.01 mg/L, 0.02 mg/L and 0.03 mg/L, respectively) in a semi-static tank for 14 days. The chemical test analysis of LAS showed that only total suspended solid (196.8 mg/L), total alkalinity (56.1 mg/L) and nitrate (7.9 mg/L) exceeded Federal Environmental Protection Agency (FEPA) and Standard Organization of Nigeria (SON) permissible limits. Conductivity and dissolved oxygen (DO) of the water parameter differ significantly (p < 0.05) from the control and among dose concentration. Electrolyte values (K+ and Ca2+) were not significantly (p > 0.05) different at all level of LAS concentration. However, there were significant (p < 0.05) differences in Na+ concentration. The highest value for Na+ (16.00 + 1.16 Mmol/L) was obtained at 0.02 mg/L, while the least (5.35 + 0.45 Mmol/L) was recorded in the control at 0.00 mg/L. There was significant (p < 0.05) differences in values of urea in the experimental group, except between 0.01mg/L (1.53 + 0.05 mg/dm) and 0.02 mg/L (1.60 + 0.06 mg/dm).On the contrary, there were significant (p < 0.05) differences in all the values of creatinine recorded in this study. The values increased down the experimental group in a dose dependent pattern. The highest value of creatinine (54.45 + 4.96 mg/dm) was recorded at 0.03 mg/L dose concentration while the least (30.47 + 7.65 mg/dm) was obtained in the control (0.00 mg/L). The present study concluded that LAS has impact on the metabolites and electrolytes especially creatinine and the Na+. Therefore, LAS could be very toxic at high concentrations and as such, indiscriminate discharge of LAS effluent into aquatic environment should be averted.

Keywords
Fermented foods; Characterisation; Sequencing; Lactobacilli.

DOI
10.21472/bjbs.051013

Full text
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