The Effect of Propolis on Some Antioxidant Parameters in Liver and Kidney of Scaly Carp (Cyprinus carpio carpio Linnaeus, 1758) Raised at Different Water Temperatures

Abstract

In this study, it was investigated the effect of propolis on malaondialdehit (MDA) and glutathione (GSH) levels and glutathione-S-transferase (GST) activity in scaly carp (Cyprinus carpio carpio) applied different water temperatures. The fish were maintained at 20, 24 and 28 ° C and propolis (10 mg propolis/kg diet) was administered to these fish. The fish maintained at 24 ° C were selected as control group. Treatment was continued for 10 days, and at the end of this period, liver and kidney samples were obtained from fish. The MDA level of fish at 20 and 28 ° C was significantly increased, while the GSH level and GST activity were significantly decreased (p<0.05). The GST activity and the GSH level were significantly increased with propolis administration in these groups, while the MDA level was significantly decreased (p<0.05).

Keywords

• Fish,propolis,oxidative stress,antioxidant system,temperature

Farklı Su Sıcaklıklarında Tutulmuş Pullu Sazan (Cyprinus carpio carpio Linnaeus, 1758)’nın Karaciğer ve Böbreğindeki Bazı Antioksidan Parametreler Üzerine Propolisin Etkisi

Abstract

Bu çalışmada; farklı su sıcaklıkları uygulanmış pullu sazan (Cyprinus carpio carpio)' da malaondialdehit (MDA) ve glutatyon (GSH) düzeyi ile glutatyon-S-transferaz (GST) enzim aktivitesine propolisin etkisi araştırıldı. Balıklar 20, 24 ve 28 °C’de tutuldu ve propolis (10 mg kg-1 yem) bu balıklara uygulandı. 24 °C’de tutulan balıklar kontrol grubu olarak seçildi. Uygulama 10 gün devam etti ve bu sürenin sonunda balıklardan karaciğer ve böbrek örnekleri alındı. 20 °C ve 28 °C' deki balıkların MDA düzeyinin önemli oranda arttığı, GSH düzeyi ile GST aktivitesinin düştüğü tespit edildi (P < 0.05). Bu gruplarda propolis uygulamasıyla MDA düzeyinin istatistiksel olarak önemli düzeyde düştüğü (P < 0.05), GSH düzeyi ile GST aktivitesinin önemli oranda yükseldiği belirlendi (P < 0.05). 

Keywords

• Balık,propolis,oksidatif stres,antioksidan sistem,sıcaklık

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