Glutathione Peroxidase of Fish

Effects of Chromium-L-Methionine in Combination with a Zinc Amino Acid Complex or Selenomethionine on Growth Performance, Intestinal Morphology, and Antioxidative Enzymes in Red Tilapia Oreochromis spp

To consider diet optimization for the growth and health of fish under intensive aquaculture systems, with a focus on the farming of Nile tilapia and red tilapia in Thailand, we conducted an experiment based on a completely randomized design (CRD), with three treatments and four replicates. Three diets, supplemented with different trace minerals, were applied to selected groups of fish: (a) a control diet, without organic trace minerals supplementation; (b) a T1 diet of chromium-L-methionine at 500 ppb, in combination with a zinc amino acid complex at 60 parts per million (ppm); and (c) a T2 diet of chromium-L-methionine at 500 ppb in combination with selenomethionine at 300 ppb. Red tilapia with an initial mean weight of 190 ± 12 g/fish were randomly distributed into cages of 2 × 2 × 2.5 m in a freshwater pond (12 cages in total), with 34 fish per cage and a density of 17 fish/m3. During the 8 week feeding trial, the fish were fed 3−4% of their body weight twice a day. The fish were weighed, then blood samples were collected to study their immune responses. The intestines were collected, measured, and analyzed at the end of the feeding trial. The results showed that the red tilapia that were fed with diets of chromium-L-methionine in combination with a zinc amino acid complex in the T1 treatment had significantly (p < 0.05) higher final weights, weight gains, average daily gains (ADGs), and better feed conversion ratios (FCRs), compared with fish that were fed with the control diet without organic trace minerals and with fish that were fed with the T2 diet (p < 0.05). The midgut and hindgut villus heights of the group fed with chromium-L-methionine in combination with a zinc amino acid complex in the T1 treatment were significantly higher than those of the other groups (p < 0.05). The levels of the antioxidative enzyme superoxide dismutase (SOD) and lysozyme activity were not significantly different from those of fish that were fed with the control diet (p > 0.05), whereas the glutathione level tended to increase (p < 0.1) in fish that were fed with chromium-L-methionine in combination with selenomethionine in the T2 treatment. Therefore, we concluded that chromium-L-methionine in combination with a zinc amino acid complex or selenomethionine clearly enhanced red tilapia’s growth performance and feed utilization through the promotion of antioxidative enzyme activity and immune response.

Properties of Carotenoids in Fish Fitness: A Review

Carotenoids, one of the most common types of natural pigments, can influence the colors of living organisms. More than 750 kinds of carotenoids have been identified. Generally, carotenoids occur in organisms at low levels. However, the total amount of carotenoids in nature has been estimated to be more than 100 million tons. There are two major types of carotenoids: carotene (solely hydrocarbons that contain no oxygen) and xanthophyll (contains oxygen). Carotenoids are lipid-soluble pigments with conjugated double bonds that exhibit robust antioxidant activity. Many carotenoids, particularly astaxanthin (ASX), are known to improve the antioxidative state and immune system, resulting in providing disease resistance, growth performance, survival, and improved egg quality in farmed fish without exhibiting any cytotoxicity or side effects. ASX cooperatively and synergistically interacts with other antioxidants such as α-tocopherol, ascorbic acid, and glutathione located in the lipophilic hydrophobic compartments of fish tissue. Moreover, ASX can modulate gene expression accompanying alterations in signal transduction by regulating reactive oxygen species (ROS) production. Hence, carotenoids could be used as chemotherapeutic supplements for farmed fish. Carotenoids are regarded as ecologically friendly functional feed additives in the aquaculture industry.

Effect of excessive doses of oxytetracycline on stress-related biomarker expression in coho salmon

Fish are exposed to a wide variety of environmental stressors, such as chemicals and acute changes in temperature. Oxytetracycline (OTC) has been used as an antibiotic for many kinds of bacterial diseases in cultured fish, but excessive doses of OTC are known to cause side effects in fish and can have negative effects on their environment. In the present study, we examined stress-related biomarker expression in response to excessive doses of dietary OTC in coho salmon (Oncorhynchus kisutch). Fish received OTC (100 mg/kg body weight/day) orally for 2 weeks. The percentage of liver to body weight (hepatosomatic index; HSI) and plasma biochemical parameter, alanine aminotransferase (ALT) activity, of the group fed a diet containing OTC were observed to be significantly higher than those of the control group. The total glutathione (tGSH) levels in the liver of OTC-fed fish were four fold higher than those in control fish and double the control levels in muscle and stomach. Plasma tGSH levels in OTC-fed fish were also higher than those in control fish. Expression levels of heat shock protein 70 in the liver, muscle, and stomach decreased by OTC administration. Accordingly, OTC-induced stress might increase the metabolic turnover of GSH due to consumption by scavenging oxidants generated by stress. These results concerning the changing patterns of stress-related biomarkers indicate that excessive doses of OTC fed to coho salmon induce oxidative stress, which might enhance oxidation in the body and result in damage to tissues, especially in the liver. The present results also suggest that tissue-specific damage caused by OTC might already exist in fish.

Hepatoprotective efficacy of Nigella sativa seeds dietary supplementation against lead acetate-induced oxidative damage in rabbit - Purification and characterization of glutathione peroxidase

Lead (Pb) is a toxic ubiquitous environmental pollutant that induces hepatotoxicity in both animals and humans. The ability of Nigella saliva seeds (NSS) in ameliorating lead acetate (PbAc)-induced hepatic oxidative damage was investigated using a rabbit model. Forty New Zealand rabbits were given feed and water ad libitum. They were allocated randomly into four groups: control; PbAc (5g/L drinking water); NSS (20g/kg diet) and NSS+PbAc groups. After two months, liver samples were collected and analyzed for malondialdehyde (MDA), glutathione (GSH), glutathione S-transferase (GST) and glutathione peroxidase (GPx) contents. Purification and characterization of GPx were also evaluated. PbAc exposure significantly (p<0.05) increased MDA (lipid peroxidation biomarker) and reduced the GSH levels and the GST and GPx activities. Concurrently supplemented NSS significantly (p<0.05) decreased MDA levels and restored the GSH, GST, and GPx contents successfully. Electrophoretically, the homogeneous GPx preparation from the liver had a specific activity of 30.44 U/mg protein and a yield of 1.31%. The K_m values for cumene hydroperoxide were 4.76μM in control, PbAc and NSS+PbAc groups, and 4.09μM in NSS group. The GPx reaction had a temperature optimum 40°C, pH optimum 8 and molecular weight 21 kDa. The obtained data indicated the potent efficacy of NSS against PbAc-induced oxidative stress; that was mediated through induction and activation of antioxidants, particularly GPx and scavenging free radicals. Moreover, the purified hepatic GPx is characterized as a selenoprotein (Se-GPx).

Effect of severe environmental thermal stress on redox state in salmon

Fish are exposed to many kinds of environmental stressors and the chances of succumbing to infectious diseases may be increased a result. For example, an acute increase in temperature can induce numerous physiological changes in the body. In the present study, we examined the redox state in response to a severe acute stress resulting from heat shock in teleost coho salmon (Oncorhynchus kisutch). The plasma lipid peroxides levels in fish gradually increased after heat shock treatment. By 2.5 h post-heat stress, plasma glutathione (GSH) levels had decreased, but they had returned to basal levels by 17.5 h post-stress. Plasma superoxide dismutase activities in stressed fish were significantly increased compared with those in control fish at 17.5 h post-stress, but had returned to basal levels by 48 h post-stress. Expression levels of hepatic GSH and heat shock protein 70 gradually increased after heat shock treatment. These results concerning the changing patterns of multiple important redox-related biomarkers suggest that severe thermal stressors can affect the redox state and induce oxidative stress in ectothermal animals, such as fish, in vivo. Hence, manipulation of appropriate thermal treatment may possibly be useful to control fish fitness.

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The plasma lipid peroxides levels gradually increased after heat shock.

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The plasma glutathione levels had decreased, but they had returned to basal levels.

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The plasma superoxide dismutase activities were increased.

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The hepatic glutathione and heat shock protein 70 levels gradually increased.

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Severe thermal stressors can affect the redox state and might induce oxidative stress.

Influence of meat quality and NaCl percentage on glutathione peroxidase activity and values for acid-reactive substances of raw and dry-cured Longissimus dorsi

Fresh and dry-cured porcine loins (Longissimus dorsi) were analysed for glutathione peroxidase (GSHPx) activity and acid reactive substances (TBARS) in order to assess the influence of meat quality and salt (NaCl) concentration on oxidative stability. The results showed lower GSHPx activity and higher TBA levels in normal meat than in PSE meat indicating a higher oxidative stress in normal meat quality. GSHPx remained active at the end of the curing process. Higher salt concentration led to lower enzyme activity and TBARS values prompted the thought of a double role of NaCl as an enzyme inhibitor and as an antioxidant molecule.

Alterations in oxidative stress status modulate terminal differentiation in Atlantic salmon adipocytes cultivated in media rich in n-3 fatty acids

Regulation of oxidative stress (OS) in adipocytes is an important mediator of their development and dysfunction. Highly unsaturated fatty acids (HUFAs) play essential roles in marine fish, where they have anti-lipogenic effects, but they are prone to peroxidation. The aim of this study was to investigate how the effects of HUFAs in fish adipocytes are modulated by changes in their intracellular redox status. Adipocytes from Atlantic salmon were cultivated on HUFA-rich media and treated with buthionine sulfoximine (BSO), which is known to deplete stores of the antioxidant glutathione (GSH) thus increasing OS, and alpha-tocopherol (alpha-TOC), which protects from OS. Gene expression was assessed by qPCR. In addition, phospholipid composition, total fatty acid (FA) composition, TBARS, the activities of pro-apoptotic caspase 3 (CASP3) and antioxidant superoxide dismutase (SOD) were determined. BSO treatment decreased the expression of genes encoding GSH-based antioxidant enzymes glutathione peroxidase (GPX) 2 and GPX3. Consequently, depletion of GSH resulted in the highest level of peroxidation products TBARS despite the increased activity of SOD in this group. Significant reduction of TBARS was achieved by alpha-TOC. Further, in comparison to two alpha-TOC supplemented groups, GSH-depleted cells accumulated less fat and their gene expression profile of adipogenic markers was lower. The formation of large intracellular vesicles was prominent in the control and BSO groups while reduction of OS by alpha-TOC coincided with the increased gene expression of the activating transcription factor 6 (ATF6), a transducer of the endoplasmic reticulum (ER)-stress response. CASP3 assay showed no difference between groups; however, depletion of GSH resulted in the increased gene expression of several apoptotic markers. Up-regulation of the apoptosis inducible factor (AIF) implied higher probability of CASP3-independent apoptosis in cells under increased OS. In conclusion, the study provides several lines of evidence in favour of anti-adipogenic effects of OS in a cold blooded vertebrate.

Purification and properties of a glutathione peroxidase from Southern bluefin tuna (Thunnus maccoyii) liver

A glutathione peroxidase (GPX) protein was purified approximately 1000-fold from Southern bluefin tuna (Thunnus maccoyii) liver to a final specific activity of 256 micromol NADPH oxidised min(-1) mg(-1) protein. Gel filtration chromatography and denaturing protein gel electrophoresis of the purified preparation indicated that the protein has a native molecular mass of 85 kDa and is most likely a homotetramer with subunits of approximately 24 kDa. The Km values of the purified enzyme for hydrogen peroxide, cumene hydroperoxide, t-butyl hydroperoxide and glutathione were 12, 90, 90 and 5900 microM, respectively. The Km values for cumene hydroperoxide and t-butyl hydroperoxide were approximately 8-fold greater than the Km value for hydrogen peroxide. Thus, the SBT liver GPX has a considerably greater affinity for hydrogen peroxide than for the other two substrates. The pH optimum of the purified enzyme was pH 8.0. Immunoblotting experiments with polyclonal antibodies, raised against a recombinant human GPX, provided further evidence that the purified SBT enzyme is a genuine GPX.

Fatty acid composition and antioxidant levels in muscle tissue of different Mediterranean marine species of fish and shellfish

The levels of hydrophilic, lipophilic, and enzymatic antioxidants, as well as the fatty acids composition, of triglyceride and phospholipid fractions were determined in the muscle tissue of 21 species of teleosts, 3 species of cephalopods, and 6 species of crustaceans, just caught from the central Tyrrhenian Sea (Mediterranean Sea). The enzymatic activities and the levels of low-molecular-weight antioxidants, and the percentages of fatty acids, showed marked interspecies differences. Our results showed that total polyunsaturated fatty acids (21.7-61.5%) were the highest, followed by saturated (16.9-41.3%) and monounsaturated (9.1-42.8%) fatty acids. The total n-3 fatty acids content (16.6-57.1%) was found to be higher than the total n-6 fatty acids content (4.1-10.6%). All of the species studied had an n-3/n-6 ratio of more than 1, confirming the great importance of fish and shellfish as a significant dietary source of n-3 polyunsaturated fatty acids and their beneficial role in the Mediterranean type of diet.

Physiological (antioxidant) responses of estuarine fishes to variability in dissolved oxygen

Cycles of dissolved oxygen (DO) in estuaries can range from anoxia to various levels of supersaturation (200-300%) over short time periods. Aerobic metabolism causes formation of damaging reactive oxygen species (ROS), a process exacerbated by high or low DO. Fish can generate physiological defenses (e.g. antioxidant enzymes) against ROS, however, there are little data tying this to environmental conditions. We investigated physiological defenses generated by estuarine fishes in response to high DO and various DO cycles. We hypothesized that chemical defenses and/or oxidative damage are related to patterns of DO supersaturation. Specific activities of antioxidants in fish tissues should be positively correlated with increasing levels of DO, if high DO levels are physiologically stressful. We caged common benthic fishes (longjaw mudsucker, Gillichthys mirabilis, and staghorn sculpin, Leptocottus armatus, in CA and spot, Leiostomus xanthurus and pinfish, Lagodon rhomboides, in NC) during summer 1998 in two estuarine sites in southern North Carolina and two in central California. At each site a water quality meter measured bottom DO, salinity, temperature, depth, pH and turbidity at 30 min intervals throughout the study. These sites exhibited a wide variety of dissolved oxygen patterns. After 2 weeks in the cages, fish gills and livers were analyzed for antioxidant enzymes (glutathione peroxidase, catalase and superoxide dismutase) and the metabolite glutathione. All fish exhibited antioxidant enzyme activity. There was a significant site-dependent effect on all enzyme activities at the NC sites, with the most activity at the site with the highest DO cycling and the most DO supersaturation. There was a trend towards higher enzyme activities under high DO levels at the CA sites.

Upgrading of maatjes herring byproducts: production of crude fish oil

Fish oil has been extracted from byproducts of the maatjes (salted) herring production using a pilot plant consisting of a mincer, heat exchanger, and three-phase decanter. The crude herring oil obtained had an initial peroxide value (PV), anisidine value (AV) and free fatty acids (FFA) level of only 3 mequiv of peroxide/kg of lipid, 8.9, and 2.9%, respectively. 5,8,11,14,17-Eicosapentaenoic acid (EPA) and 4,7,10,13,16,19-docosahexaenoic acid (DHA) were present in considerable amounts (99 and 91 g/kg, respectively). During storage of the oil, no photooxidation could be detected. Storage at room temperature led to significant autoxidation over time, apparent from primary and tertiary oxidation products, measured by a decrease of hydroperoxides and an increase of fluorescent compounds (FC). Storage at 50 degrees C resulted in significant increases in secondary (AV) and tertiary oxidation (FC) products. At all storage conditions, the FFA contents remained low (<3%) and the alpha-tocopherol content remained constant. These results open the possibility for fish oil production of good quality using salted herring byproducts.

Glutathione peroxidase activity, TBARS, and alpha-tocopherol in meat from chickens fed different diets

This study investigated the effect of feeding broilers with diets differing in dietary fat source (lard, sunflower oil, olive oil) and vitamin E (basal vs supplemented with 200 mg of alpha-tocopheryl acetate/kg) on meat lipid oxidative stability. The diets differed by their degree of unsaturation and included the natural antioxidant alpha-tocopherol (vitamin E). Glutathione peroxidase (GSHPx) activity was measured in raw meat and ranged from 3.62 to 8.06 nmol NADPH/min/mg protein. The enzyme activity was influenced by the degree of unsaturation of the diet. Capillary gas chromatography analyses showed that dietary alpha-tocopherol accumulated in the muscle tissue and contributed to a better oxidative stability of the raw and cooked meat. Thigh meat alpha-tocopherol levels ranged from 2.73 to 3.62 microg/g in unsupplemented chickens whereas levels from 8.69 to 13.37 microg/g were observed in the thigh meat from alpha-tocopherol supplemented animals. The inclusion of olive oil and alpha-tocopherol in the animal diet gave lower thiobarbituric acid reactive substance (TBARS) values and lower GSHPx activity. High correlations were found between the parameters studied. The results suggest that the glutathione peroxidase activity could be used as an indicator of the meat oxidative stability. A negative relationship was observed between GSHPx activity and tissue alpha-tocopherol levels, and a positive relationship was evidenced between TBARS and antioxidant enzyme activity.

Lipid oxidation in fillets of herring (Clupea harengus) during ice storage

The influence of ice storage on lipid oxidation, odor, antioxidants, water-soluble catalysts, and microorganisms was investigated in fillets of herring (Clupea harengus) during 15 days. Based on linear regression analyses of the data, significant rises (p </= 0.05) in lipid oxidation products were seen after 2-3 days and in "rancid" odor after 2.5 days. Peroxide value (PV), fluorescent product (FP), and ascorbic acid analyses were the chemical measures most strongly correlated to "rancid" odor (r = 0.97). Antioxidants decreased in the following order: alpha-tocopherol > ascorbic acid > glutathione peroxidase (GSH-px); however, GSH-px correlated best to the development of lipid oxidation products (r(mean) = -0.96). The activity of aqueous pro-oxidants, which were enzymatic in nature to a great extent, had decreased by 75% at day 15. No significant increase in total bacteria was seen until after 7 days. There were major local differences in both composition and stability throughout the fillet. Oxidation proceeded most rapidly in the tissue right under the skin, probably explained by its high initial pro-oxidative activity.

Effect of astaxanthin rich red yeast (Phaffia rhodozyma) on oxidative stress in rainbow trout

The antioxidative biological effect of dietary red yeast, Phaffia rhodozyma, which is rich in astaxanthin, on rainbow trout, Oncorhynchus mykiss, was examined. The levels of serum transaminase (glutamic-pyruvic transaminase and glutamic-oxaloacetic transaminase) activities and of lipid peroxides (LPO) of fish fed oxidized oil were significantly higher than those of the control fish fed non-oxidized oil. However, the supply of red yeast considerably decreased both enzyme activities and LPO level. Furthermore, the serum lipid (triglycerides, total cholesterol and phospholipids) concentrations were also significantly decreased. Especially, the serum triglyceride level of fish fed the red yeast was as low as that of the control. It was also observed that there were no significant differences in muscle LPO levels between the fish fed red yeast and the control. The present results suggest for the first time that dietary red yeast may effectively suppress the LPO generation of tissue and normalize liver function as well as improving muscle pigmentation of trout. Thus, red yeast should have a reducing effect on oxidized oil-induced oxidative stress in fish.

Mechanisms for controlling enzymatic reactions in foods

Enzymes, as biocatalysts, are capable of specific manipulation of all the major biomolecules found in foods, and a wide variety of enzymes are therefore used as supplements for various food processing operations. There are, however, certain enzymes whose activities result in a rapid deterioration of food quality to be controlled in order to maintain quality and to extend product shelf-life. Various mechanisms and techniques for controlling the undesirable activities of such enzymes in foods have been developed ingeniously over the years by food scientists. These include traditional methods like low- and high-temperature treatment, chemical treatments, and control of water activity involving dehydration and salting. These techniques, however, have certain limitations, such as (1) changing the prime quality of certain foods, (2) health risks associated with certain chemical treatments, and (3) consumer preference for certain foods to be raw and "natural". Novel and potentially viable techniques such as pressurization, use of enzymes ("killer enzymes"), ionizing radiation, chemical modification of enzymes, and other naturally occurring protein inhibitors have therefore been developed to help alleviate some of these problems.

Unique molecular properties of superoxide dismutase from teleost fish skin

A unique Cu,Zn-SOD was found and isolated from plaice Paralichthys olivaceus skin. Surprisingly, the properties of purified fish skin SOD were very different from those of SOD from other sources reported so far. The purified SOD was composed of four same subunits of 16 kDa and the molecular weight of the native SOD was found to be around 65 kDa. The dominant amino acids of the SOD were Ser, Thr, Pro and Glu. Above 70 degrees C, thermostability of the SOD was much lower than that of bovine erythrocyte Cu,Zn-SOD.

Endogenous skeletal muscle antioxidants

Skeletal muscle is susceptible to oxidative deterioration due to a combination of lipid oxidation catalysts and membrane lipid systems that are high in unsaturated fatty acids. To prevent or delay oxidation reactions, several endogenous antioxidant systems are found in muscle tissue. These include alpha-tocopherol, histidine-containing dipeptides, and antioxidant enzymes such as glutathione peroxidase, superoxide dismutase, and catalase. The contribution of alpha-tocopherol to the oxidative stability of skeletal muscle is largely influenced by diet. Dietary supplementation of tocopherol has been shown to increase muscle alpha-tocopherol concentrations and inhibit both lipid oxidation and color deterioration. Dietary selenium supplementation has also been shown to increase the oxidative stability of muscle presumably by increasing the activity of glutathione peroxidase. The oxidative stability of skeletal muscle is also influenced by the histidine-containing dipeptides, carnosine and anserine. Whereas carnosine and anserine are affected by diet less than alpha-tocopherol and glutathione peroxidase, their concentrations vary widely with species and muscle type. In pigs, beef, and turkey muscle, carnosine concentrations are greater than anserine, while the opposite is true in rabbit, salmon, and chicken muscle. Anserine and carnosine are found in greater concentrations in muscle high in white fibers, with chicken white muscle containing over fivefold more anserine and carnosine than red muscle. Anserine and carnosine are thought to inhibit lipid oxidation by a combination of free radical scavenging and metal chelation.