The effect of dietary methionine and white tea on oxidative status of gilthead sea bream (Sparus aurata)

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

Authors

Amalia Perez Jimenez (Author) FCUP; Helena Peres (Author) FCUP; Vera Cruz Rubio (Author) Other; Aires Oliva Teles (Author) FCUP

Journal

Title: British Journal of Nutrition

Vol. 108

Pages: 1202-1209

ISSN: 0007-1145

Publisher: Cambridge University Press

Indexing

ISI Web of Knowledge - 26 Citations

Scopus - 31 Citations

Scientific classification

FOS: Medical and Health sciences > Health sciences

Other information

Authenticus ID: P-002-4FM

DOI: 10.1017/s0007114511006556

Abstract (EN): Free radicals are continuously generated during an organism's lifetime. In order to understand the involvement in the oxidative status of fish, methionine and white tea were assayed as antioxidant supplements in diets for gilthead sea bream (Sparus aurata). For the purpose of this study, four isonitrogenous and isolipidic diets were formulated to contain 45% of protein and 18% lipid and 0.3% methionine (Met diet), 2.9% white tea dry leaves (Tea diet) and 2.9% of white tea dry leaves + 0.3% methionine (Tea + Met diet). An unsupplemented diet was used as the control. Key enzymatic antioxidant defences, superoxide dismutase (SOD) isoenzyme profile, total, reduced and oxidised glutathione and oxidative damage markers were determined. The results showed that dietary methionine supplementation increased liver SOD activity, while white tea induced higher hepatic catalase activity. Dietary white tea induced a notable increase in Mn-SOD isoenzyme. This is the first study to provide evidence that dietary tea inclusion in fish feeding could be an important source of Mn with metabolic repercussions on antioxidant mechanisms.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 8