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Effects of kefir supplementation on body antioxidant-systems, haemolymph heat-shock protein 70 and trypsin, in the crayfish Astacus leptodactylus Eschscholtz (Decapoda, Astacidea)

In: Crustaceana
Authors:
Önder Aksu Faculty of Fisheries, Munzur University, Tunceli, Türkiye

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Semra Türkoğlu Department of Nutrition and Dietetics, Faculty of Health Sciences, Firat University, Elazig, Türkiye

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https://orcid.org/0000-0001-7682-0513
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Erkan Can Faculty of Fisheries, İzmir Katip Çelebi University, İzmir, Türkiye

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Mine Erişir Department of Basic Sciences, Faculty of Veterinary, Fırat University, Elazığ, Türkiye

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Mehmet Kocabaş Department of Wildlife Ecology & Management, Faculty of Forestry, Karadeniz Technical University, Trabzon, Türkiye

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Murathan Kayim , Ankara, Türkiye

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Fulya Benzer Department of Midwifery, Faculty of Health Sciences, Munzur University, Tunceli, Türkiye

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Abstract

This study was designed to investigate the effects of dietary kefir on trypsin, heat shock protein 70 (HSP70) as well as the oxidant and antioxidant status of the freshwater crayfish, Astacus leptodactylus. The experiment was performed with the four following treatments: Control group, D1, D2 and D3 (kefir supplemented diet 2, 4, 8 g/kg of crayfish body mass, respectively). Crayfish were stocked into 12 fibreglass tanks (three replicates per treatment) and fed for 45 days. Reduced glutathione (GSH), glutathione peroxidase (GSH-Px), malondialdehyde (MDA) and catalase (CAT) in hepatopancreas and muscle were analysed to determine the status of the oxidant/antioxidant balance. In addition, HSP70 and trypsin were measured in haemolymph. Our results indicated that the activity of GSH-Px, MDA and GSH levels decreased in hepatopancreas ( p > 0.05) and muscle tissues ( p < 0.05) with increasing kefir concentration, while CAT activity increased ( p < 0.05). Trypsin and HSP70 insignificantly decreased in haemolymph.

Résumé

Cette étude a été conçue pour étudier les effets du kéfir diététique sur la trypsine, la protéine de choc thermique 70 (HSP70) ainsi que le statut oxydant et antioxydant de l’écrevisse d’eau douce, Astacus leptodactylus. L’expérimentation a été réalisée avec les quatre traitements suivants: groupe Témoin, D1, D2 et D3 (régimes supplémentés en kéfir avec respectivement 2, 4, 8 g par kg−1 de masse corporelle d’écrevisse). Les écrevisses ont été stockées dans 12 bassins en fibre de verre (trois réplicas par traitement) et nourries pendant 45 jours. Le glutathion réduit (GSH), la glutathion peroxydase (GSH-Px), le malone-dialdéhyde (MDA) et la catalase (CAT) ont été analysés dans l’hépatopancréas et les muscles pour déterminer le statut de la balance oxydant / antioxydant. De plus, HSP70 et la trypsine ont été mesurées dans l’hémolymphe. Nos résultats montrent que les niveaux d’activité de GSH-Px, MDA et GSH diminuent dans l’hépatopancréas ( p > 0.05) et le tissu musculaire ( p < 0.05) avec l’augmentation de la concentration en kéfir tandis que l’activité de CAT augmente ( p < 0.05). La trypsine et HSP70 décroissent de façon non significative dans l’hémolymphe.

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