Abstract
BackgroundThe present study reports the changes in the redox state and glucose activity in gills and muscles of Koi carps, exposed to a short duration of acute thermal stress. The variation in levels of lipid peroxidation (LPO) and glutathione (GSH), catalase (CAT) and glutathione-S-transferase (GST) activity, in addition to glucose levels, were analysed after exposing the fishes to 15 °C (low), 25 °C (control) and 35 °C (high) for a duration of 3 and 6 h. The upper and lower temperatures regimes were decided by the Critical Thermal Limit (CTMAX and CTMIN).ResultsThe CAT activity was high in both the tissues at 35 °C within 3 h, while LPO activity decreased throughout the study when compared with the control group indicating immoderate cellular disturbance and surplus oxidative stress. At 15 °C (3 h), tissues reported more glucose compared with the upper thermal slab. GSH increased in both the tissues at 15 °C compared with the control for 3 and 6 h. GST activity, however, flourished at 35 °C in muscles and gills for the 3-h regime.ConclusionThe current study demonstrated disturbing impacts of temperature on the survivability of the Koi carps in a domesticated environment.
Highlights
The present study reports the changes in the redox state and glucose activity in gills and muscles of Koi carps, exposed to a short duration of acute thermal stress
Temperature exerted a greater effect than time for lipid peroxidation (LPO) levels on the gills, while, time as an individual entity did not have any significant impact on the muscles (Table 1)
Catalase The catalase activity ranged from 3.66 ± 0.52 (15 °C; 3 h) to 8.825 ± 0.34 μmole H2O2 decomposed/min/mg protein (35 °C; 3 h) in gills (Fig. 2a)
Summary
The present study reports the changes in the redox state and glucose activity in gills and muscles of Koi carps, exposed to a short duration of acute thermal stress. The variation in levels of lipid peroxidation (LPO) and glutathione (GSH), catalase (CAT) and glutathione-S-transferase (GST) activity, in addition to glucose levels, were analysed after exposing the fishes to 15 °C (low), 25 °C (control) and 35 °C (high) for a duration of 3 and 6 h. Lipid peroxidation products are among the best biomarkers for monitoring and analysing the cellular damage due to the generation of free radicals in aquatic organisms. This is substantiated by the fact that the fishes have high quantity polyunsaturated fatty acid residues that form an excellent substrate for the oxidation of fatty acids (Lushchak, 2011). H2O2 is converted into water and oxygen by catalase
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