Effects of temperature and dietary protein level on hepatic oxidative status of Senegalese sole juveniles (Solea senegalensis)

• Type: Article in International Scientific Journal
• Date: 2012

Authors

Castro, C (Author) Other; Perez Jimenez, A (Author) FCUP; Guerreiro, I (Author) Other; Peres, H (Author) FCUP; Castro Cunha, M (Author) Other; Oliva Teles, A (Author) FCUP

Journal

Title: Comparative biochemistry and physiology. Part A, Molecular & integrative physiology

Vol. 163

Pages: 372-378

ISSN: 1095-6433

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 36 Citations

Scopus - 39 Citations

Scientific classification

FOS: Medical and Health sciences > Basic medicine

Other information

Authenticus ID: P-002-46Q

DOI: 10.1016/j.cbpa.2012.07.003

Abstract (EN): Effects of 55 and 45% dietary protein levels (55P and 45P diets, respectively) and temperature (12 and 18 degrees C) on hepatic activity of superoxide dismutase (SOD), catalase, glutathione peroxidase, glutathione reductase (GR), glucose-6-phosphate dehydrogenase and lipid peroxidation (LPO) levels of Solea senegalensis juveniles were studied. Further, effects of acute thermal shocks provoked by a drop (18 degrees C to 12 degrees C) or a rise (12 degrees C to 18 degrees C) of water temperature on sole oxidative state was also evaluated. Dietary protein reduction increased LPO levels though no major alterations were found on antioxidant enzyme activities between dietary treatments. At 12 degrees C GR activity was higher and SOD activity was lower than 18 degrees C but LPO levels were not affected. In both thermal shock cases, LPO levels increased in 55P group, probably due to insufficient antioxidant enzyme activation. In contrast, fish of 45P group under acute exposition to warmer and colder temperature exhibited no substantial changes and a significant decrease on LPO levels, respectively, along with no major changes in antioxidant enzymes. Overall, results suggest that independently of rearing temperatures 45P group was more susceptible to oxidative stress than 55P group. Thermal shock either due to rise or drop of temperature seemed to induce oxidative stress in 55P group.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7