• Anil K. Tyor Fish and Fisheries Laboratory, Department of Zoology, Kurukshetra University, Kurukshetra 136119
  • Sunil Kumari


Objective: The present study was undertaken to characterize the biochemical composition and antibacterial activity of skin mucus of fish Hypophthalmichthys nobilis against different human and fish pathogenic bacterial strains viz. Klebsiella pneumonia, Pseudomonas aeruginosa, Escherichia coli, Staphylococcus epidermidis, Staphylococcus aureus, Bacillus cereus and Aeromonas hydrophilla.

Methods: Skin mucus of fish H. nobilis was collected by skin scarping method. Antibacterial activity of mucus extract was carried out by agar well diffusion method and measured in terms of zone of inhibition(ZOI) in mm. Antibacterial activity of mucus extract was then compared with two antibiotic amikacin and chloramphenicol. Minimum inhibitory concentration (MIC) of skin mucus extract was also determined.

Results: The biochemical characterization of epidermal mucus extract revealed the presence of proteins as a major component (265±2.64 µg/ml) followed by carbohydrate content (63.66±0.88 µg/ml) and lipid content (0.0077±0.66 g/ml) respectively. Remarkable antimicrobial activity against all the selected microbial strains was observed. Zone of inhibition (ZOI) shown by crude mucus extract against all the bacterial strains was found to be significantly higher than higher than Chloramphenicol.

Conclusion: The present study opined that skin mucus of this fish can be used as potential antimicrobial components.

Keywords: Hypophthalmichthys nobilis, Microorganism, Fish skin mucus, Antibacterial activity, ZOI, MIC

Keywords: Hypophthalmichthys nobilis, Microorganism, Fish skin mucus, Biochemical composition, Zone of inhibition, Minimum inhibitory concentration, Antibacterial activity


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How to Cite
Tyor, A. K., and S. Kumari. “BIOCHEMICAL CHARACTERIZATION AND ANTIBACTERIAL PROPERTIES OF FISH SKIN MUCUS OF FRESH WATER FISH, HYPOPHTHALMICHTHYS NOBILIS”. International Journal of Pharmacy and Pharmaceutical Sciences, Vol. 8, no. 6, Apr. 2016, pp. 132-6,
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