Investigating the Effect of Different Types of Vinegar on Echinococcus granulosus Protoscolexes

Abstract

Background and objectives: Echinococcus granulosus is one of the most common parasitic diseases worldwide. Numerous scientific studies have examined the effects of vinegar on foodborne parasitic diseases. In our research, we aimed to investigate the effect of different vinegar varieties (fig, strawberry, grape, pomegranate, apple, rose, medlar, and hawthorn vinegar) on Echinococcus granulosus protoscolex. Methods: The study was carried out on live protoscolex isolated from cystic organs obtained from regional slaughterhouses, which were used as study material to determine the scolicidal effects of eight different types of natural vinegar. Solutions of 1%, 3%, 5%, and 10% concentrations were prepared for each vinegar type, and their effects on live E. granulosus protoscolexes were monitored according to timing (0, 60, 120, 180, and 240. min) using a computer-aided microscope with camera and software. Results: Based on time and concentration, fig (74.16±4.24%) and strawberry (65.5±2.39%) vinegar were found to have the highest scolicidal effect. This was followed by grape (65.56±12.31%), pomegranate (64.08±3.15%), apple (54.34±2.62%), and rose (47.79±5.28%) vinegar, respectively. On the other hand, medlar (41.15±4.54%) and hawthorn (24.65±1.8%) vinegars were found to have the lowest killing rates for E. granulosus protoscolexes. Conclusions: This research highlights the potential of various vinegars as scolicidal agents and suggests further studies to understand the mechanism behind their effectiveness, which could significantly contribute to medical and parasitological applications. © 2025. Open access.