Dietary Sargassum angustifolium (Macro-Algae, Sargassaceae) extract improved antioxidant defense system in diazionon-exposed common carp, Cyprinus carpio

The effects of different dietary levels of algae (Sargassum angustifolium) extract were investigated on the antioxidant system of common carp, Cyprinus carpio. Fish (30.2 ± 2.1 g) were fed 0 (control), 5, 10 and 15 g/kg basal diet of Sargassum angustifolium extract (SAE) for 60 days and then exposed to an environmentally relevant concentration of diazinon (2 mg/l) for 24 h. The biochemical assays were conducted in two times including at the end of feeding period and after 24 h exposure to diazinon. According to the results, malondialdehyde (MDA) levels in the liver remained unchanged (P>0.01) during feeding period, while significantly increased in response to diazinon in control and fish fed 5 and 10 g/kg diet SAE (P<0.01). The hepatic metabolic enzymes (AST: Aspartate aminotransferase, ALT: alanine aminotransferase, LDH: lactate dehydrogenase, CK: creatine kinase) showed no significant changes in all groups during feeding period, while these enzymes increased in Non-SAE supplemented fish and those fed 5 and 10 g/kg SAE after exposure to diazinon (P<0.01). Although little elevations were observed in the activity of hepatic antioxidant enzymes (CAT: catalase, SOD: superoxide dismutase, GPx: Glutathione peroxidase) in fish fed SAE, these elevations were not significant (P>0.01). After exposure to diazinon, antioxidant enzymes significantly decreased in control and fish fed 5 g/kg diet SAE, while the fish of 10 and 15 g/kg diet SAE treatments showed significant elevations (P<0.01). The antioxidant-related genes (sod, cat, gpx) significantly expressed more in response to dietary SAE compared to control (P<0.01). After exposure to diazinon, all groups showed significant elevations in antioxidant-related genes (P<0.01). In conclusion, the results of the present study revealed the antioxidant enhancing effects of SAE at dietary levels of 10 and 15 g/kg diet, which this effect may be attributed to some antioxidant components in the chemical composition of the macro-algae or to the direct effect of SAE on antioxidant defence system of the fish.