Effect of induced hyperoxia on the antioxidant status of Atlantic salmon Salmo salar L. fed three different levels of dietary vitamin E

By B. Lygren, Kristin Hamre, R. Waagbø. 2000

108 citations recorded by the source corpus.

Atlantic salmon smolt (64 g) were fed 40, 300 or 1100 mg kg−1 all-rac-α-tocopheryl acetate feed under normoxic and moderate hyperoxic conditions for 12 weeks. After 7 weeks, however, the hyperoxic fish were subjected to a temporary severe supersaturation of dissolved oxygen with development of gas bubble disease and substantial mortality as a result. Liver α-tocopherol (α-TOH) levels reflected the dietary input after 6 and 12 weeks of feeding. Increased levels of thiobarbituric-reactive substances (TBARS) in the liver of hyperoxygenated fish after 6 weeks indicate that moderate hyperoxic conditions may represent an oxidative challenge to the fish. After 12 weeks, liver ascorbic acid (AA) content was reduced in hyperoxygenated fish, and a decreasing tendency was also found in the liver content of α-TOH. Effects of oxygen supersaturation were also observed on liver antioxidant enzyme activities, content of glutathione and total mercapthans in liver, phagocytic chemiluminescent response and total plasma protein level, indicating a disturbed redox balance. No effects of dietary vitamin E were observed on any of the measured parameters, indicating that high levels of dietary vitamin E under these circumstances did not protect the fish against oxidative stress.

Subfields: Aquatic Science, Health, Toxicology and Mutagenesis, Immunology

View Paper: https://www.semanticscholar.org/paper/c5fd6d7edfde28110f85169be0eef1232b21582f

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Aquatic Science

1. D. Tocher
2. J. Bell
3. G. Mourente
4. Y. Olsen
5. A. Farrell
6. H. Thorarensen
7. G. Turchini
8. Wing Ng

In Health, Toxicology and Mutagenesis

1. J. Bell
2. D. Tocher
3. A. Farrell

In Immunology

1. D. Tocher
2. G. Mourente
3. J. Bell
4. Y. Olsen
5. A. Farrell
6. H. Thorarensen
7. G. Turchini
8. Wing Ng

Citations in the corpus

• Antioxidant Defenses in Fish: Biotic and Abiotic Factors (2005, unknown): “However, many studies regarding the relationship between the PUFA:vitamin E ratio and antioxidant defenses have failed to demonstrate induction of such defenses in fish fed with high PUFA diets (Stephan et al., 1995; Hamre et al., 1997; Olsen et al., 1999; Lygren et al., 2000; Mourente et al., 2000;”
• Effects of dietary vitamin E on antioxidant defence mechanisms of juvenile turbot (Scophthalmus maximus L.), halibut (Hippoglossus hippoglossus L.) and sea bream (Sparus aurata L.) (2002, background): “Similarily, no interactions were observed between dietary vitamin E and antioxidant enzyme activities in Atlantic salmon but liver SOD and GPX activities were significantly reduced in hyperoxygenated fish although catalase activity was unaffected (Lygren et al. 2000).”
• The biological requirements for post-smolt Atlantic salmon in closed-containment systems (2011, background): “Lygren et al. (2000) did not find any improvement in the growth of Atlantic salmon presmoltswhenoxygen injectionwasused to raise oxygen to 140–150% air saturation (as compared with results for 85–90%).”
• Does dietary tocopherol level affect fatty acid metabolism in fish? (2007, background): “Similarily, no interactions were observed between dietary tocopherol and antioxidant enzyme activities in Atlantic salmon (Lygren et al. 2000).”
• Metabolism and Functions of Lipids and Fatty Acids in Teleost Fish (2003, background): “For instance, no interactions were observed between dietary vitamin E and antioxidant defense enzyme activities in Atlantic salmon (Lygren et al., 2000), and no clear relationship between dietary or tissue PUFA/vitamin E ratios and liver enzyme defense activities were observed in gilthead sea bream ”
• Comparative study of antioxidant defence mechanisms in marine fish fed variable levels of oxidised oil and vitamin E (2004, background): “The fact that the increased levels of lipid peroxidation products in response to feeding dietary oxidised oil were generally more pronounced in whole fish rather than in liver was not unexpected as vitamin E is concentrated in the liver (Stéphan et al. 1995; Lygren et al. 2000; Tocher et al. 2002).”