Exposure to essential oils and ethanol vapors affect fecundity and survival of two frugivorous fruit fly (Diptera: Tephritidae) pest species.

Plant-derived compounds can be an environmentally friendly alternative to synthetic pesticide use for pest management. Essential oils (EOs) in several plant families have been found to be toxic to various pest species of insects through topical application, ingestion, and as fumigants. Previous studies revealed that, among various environmentally friendly insecticides, the EOs of Baccharis dracunculifolia and Pinus elliottii and an ethanol extract of Solanum granulosoleprosum plus Ricinus communis, were toxic to Ceratitis capitata and Anastrepha fraterculus (Diptera: Tephritidae) when applied topically to pupae or when ingested by adults. Here, we aimed to examine the potentially toxic effects of these plant-derived compounds when these two pestiferous fruit fly species were exposed to their vapors. We also examined their fumigant effect on female fecundity and fertility and compared it with water and ethanol controls. Exposure of C. capitata and A. fraterculus sexually mature adults to volatiles and vapors of both B. dracunculifolia and P. elliottii EOs resulted in lower longevity (half-life), survivorship, and female fecundity than the water vapor control. Toxicity of C. capitata was greater for P. elliottii than for B. dracunculifolia while the reverse was true for A. fraterculus. Exposure to vapors of S. granulosoleprosum + R. communis (S + R) had no effect on longevity but reduced survivorship of adults of both species. Interestingly, exposure to vapors of S + R, 50% (v/v) and pure ethanol resulted in greater fecundity of females of both frugivorous fly species than the water control. By contrast, fertility (% egg hatch) was in all cases high (>85%) and not different than the water control. Exposure to ethanol vapors appears to have similar effects on frugivorous tephritids as those reported on saprophagous and frugivorous species of Drosophila, a novel finding that may have important practical implications.

Conjugated linoleic acid conversion by dairy bacteria cultured in MRS broth and buffalo milk.

AIMS: To evaluate strains of Lactobacilli, Bifidobacteria and Streptococci for their ability to produce conjugated linoleic acid (CLA) from free linoleic acid (LA). METHODS AND RESULTS: Eight dairy bacteria tolerant to LA were grown in MRS broth containing LA (200 microg ml(-1)) and CLA was assessed. Seven bacteria were able to form CLA after 24 h of incubation, varying percentage conversion between 17% and 36%. Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidum and Streptococcus thermophilus showed the highest LA conversion and were inoculated into buffalo milk supplemented with different concentration of LA. The production of CLA at 200 microg ml(-1) of LA was two- or threefold in milk than MRS broth. All evaluated strains were able to produce CLA from high LA levels (1000 microg ml(-1)). CONCLUSIONS: The most tolerant strain to LA was Lact. casei. Lacttobacillus rhamnosus produced the maximum level of CLA at high LA concentrations (800 microg ml(-1)). The selected bacteria may be considered as adjunct cultures to be included on dairy fermented products manufacture. Low concentration of LA must be added to the medium to enhance CLA formation. SIGNIFICANCE AND IMPACT OF THE STUDY: The production of CLA by strains using milks from regional farms as medium offer a possible mechanism to enhance this beneficial compound in dairy products and those the possibility to develop functional foods.