Antioxidant enzymes and lipid peroxidation in sturgeon Acipenser naccarii and trout Oncorhynchus mykiss. A comparative study

• Published in: Aquaculture Vol. 254; no. 1; pp. 758 - 767
• Main Authors: Trenzado, Cristina, Hidalgo, M. Carmen, García-Gallego, Manuel, Morales, Amalia E., Furné, Miriam, Domezain, Alberto, Domezain, Julio, Sanz, Ana
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 28.04.2006; Elsevier Science; Elsevier Sequoia S.A
• Subjects: Acipenser; Acipenser naccarii; Agnatha. Pisces; anadromous fish; Animal aquaculture; Animal productions; antioxidant activity; Antioxidant enzymes; Antioxidants; Aquaculture; Biological and medical sciences; catalase; Comparative studies; Enzymes; Fish; fish culture; Fundamental and applied biological sciences. Psychology; General aspects; glutathione peroxidase; glutathione reductase (NADPH); Lipid peroxidation; Liver; Marine; marine fish; Oncorhynchus mykiss; Oxidation; sturgeon; superoxide dismutase; Tissues; trout; Vertebrates: general zoology, morphology, phylogeny, systematics, cytogenetics, geographical distribution; Spain; Lipid peroxidation; Fish; Oncorhynchus mykiss; Tissues; Acipenser naccarii; Antioxidant enzymes; Enzyme; Trout; Lipids; Antioxidant; Vertebrata; Pisces; Acipenser sturio; Comparative study; Aquaculture; Peroxidation
• ISSN: 0044-8486; 1873-5622
• DOI: 10.1016/j.aquaculture.2005.11.020

Enzymatic antioxidant activities (superoxide dismutase, catalase, glutathione peroxidase, glutathione reductase) and lipid peroxidation were determined in different tissues (gills, heart, digestive tract, liver, white muscle, skin, red blood cells, swimbladder) of trout ( Oncorhynchus mykiss) and sturgeon ( Acipenser naccarii). Total tissue antioxidant activity was, except for catalase, generally higher in trout than sturgeon, with the reverse tendency displayed by the liver. In both species, lipid peroxidation in the digestive tract showed higher values compared to the other tissues. Sturgeon, compared to trout, had higher energy content stored as fat in liver and muscle and thus appeared to have an effective safeguard against oxidation, as shown by low lipid peroxidation.