Physical and chemical characteristics, major fatty acids, antimicrobial activity and toxicity analysis of red shrimp (Metapenaeus brevicornis) brain lipid

Physical and chemical characteristics of red shrimp (Metapenaeus brevicornis) brain lipid have been determined by standard methods. Through GLC analysis, caprylic, myristic, palmitic, stearic and oleic acids have been found as the five major fatty acid components of M. brevicornis brain lipid. The lipid has found active against disease causing bacteria Shigella dysenterial, Salmonella typhi and Staphylococcuss aureus, and fungal pathogens Macrophomina phascolma, Alternaria alternate and Curvularia lunata. By applying on predatory fishes, Heteropneustes fossilis and Anabas testudineus, different extracts of M. brevicornis brain lipid have showed a minimal toxic effect.