Project Materials

DETERMINATION OF ALKALINITY OF SACHET AND BOREHOLE WATER

ABSTRACT

Thiaminase breakdown thiamine into distinct thiazole and pyrimidine moieties, an enzyme that cleaves vitamin B1 and are sporadically dispersed across prokaryotes and eukaryotes. The excess thiaminase in fish tissues creates thiamine deficient disease like neurological and cardiac illness, it also causes reproductive disorder in fishes and finally leads to death. In humans, thiaminase prevents the conversion of carbohydrates to glucose and produces thiamine deficiency, which results in beriberi, Wernicke Korsakov syndrome, or Wernicke paralysis. Fishes rich in thiaminase are not healthy for human eating since it leads to chronic thiamine deficiency. The goal of this study was to ascertain the amount, distribution, and impact of thiaminase in several fish species’ tissues. Seven distinct fish species had a total of 21 tissues removed (three from each of the gills, intestines, and flesh). Thiaminase activity in the tissue was highest in the stomach of Tilapia zilli (27.05±2.08) and lowest in the gills of Parachanna Africana (0.09±0.12). Additionally, the gut of tilapia zilli has the highest specific activity (0.0058±0.0004). The lowest specific activity is seen in Parachanna Africana gill (0.0000±0.0000). The maximum protein content is found in the flesh of Clarias Gariepinus (14387.44±179.13). The lowest protein concentration is seen in the intestine of Hepsetus Odoe (791.28±13.33). Saroterodon Galilaeus species has the highest amount of thiaminase activity (10.136ª) while Parachanna Obscura species has the lowest level of thiaminase activity (0.463ᵇ). The species of Parachanna Africanna has the lowest specific activity (0.0002⶜), while the species of Tilapia zilli has the highest specific activity (0.0023ª). The highest thiaminase activity is seen in the gut (11.315©), whereas the lowest is found in meat (1.916ᵇ). Additionally, the gut has the highest specific activity (0.00304©), while the flesh has the lowest (0.00022ᵇ). Thus, the study’s importance lies in the fact that too much thiaminase breaks down thiamin, resulting in thiamin shortage in fish, which causes a number of illnesses and ultimately death.