Effect of temperature on food consumption, immune system, antioxidant enzymes, and heat shock protein 70 of Channa punct
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Effect of temperature on food consumption, immune system, antioxidant enzymes, and heat shock protein 70 of Channa punctata (Bloch, 1793) Samar Pal Singh & Tauqueer Ahmad & JaiGopal Sharma & Rina Chakrabarti
Received: 20 April 2020 / Accepted: 3 November 2020 # Springer Nature B.V. 2020
Abstract The impact of water temperature on the physiology of Channa punctata (Bloch, 1793) was evaluated in the present study. Fish were acclimated at 25 ± 1 °C and then exposed at six different temperatures: 10, 15, 20, 25, 30, and 35 °C. C. punctata exposed at 10, 15, and 20 °C showed 30, 21, and 11% reduced food consumption, respectively compared to 25 °C. Significantly higher respiratory burst and myeloperoxidase activities were found in fish exposed at 20 and 25 °C after 12 h of exposure compared to other treatments. Nitric oxide synthase was significantly higher at 25 °C after 12 h and at 25 and 30 °C exposed fish after 7 days compared to others. The reduced glutathione level was significantly higher at 25 °C compared to other treatments after 7 days of exposure. The thiobarbituric acid reactive substances level was minimum at 25 °C. Significantly lower antioxidant enzymes, catalase, glutathione peroxidase, and glutathione S-transferase were found in gills of fish exposed at 25 °C compared to others in both samples. The highest antioxidant enzyme levels were found at 10 °C. Heat shock protein (Hsp) 70 levels were significantly lower in liver and muscle of fish exposed at 25 °C compared to other treatments. The Hsp level was significantly higher at 35 and 30 °C exposed fish compared to others after 12 S. P. Singh : T. Ahmad : R. Chakrabarti (*) Aqua Research Lab, Department of Zoology, University of Delhi, Delhi 110007, India e-mail: [email protected] J. Sharma Department of Biotechnology, Delhi Technological University, Bawana Road, Delhi 110042, India
h, and the level reduced after 7 days in these treatments. Thermal stress affects food consumption rate, immune system, antioxidant enzymes, and enzyme systems in fish. The elevated Hsp70 level serves as a biomarker of stress in C. punctata.
Keywords Channa punctata . Temperature . Food consumption . Myeloperoxidase . Antioxidant enzymes . Heat shock protein 70
Introduction The abiotic environmental factor temperature plays a significant role in the life of poikilotherm organism fish. Temperature is considered as one of the major environmental factors in aquatic ecosystem as it influences the growth and survival rate of fish (Brander 1994; Killen 2014; Sharma et al. 2014). Exposure of fish to adverse environmental temperature deleteriously affects their biological functions that may cause a series of biochemical and physiological changes. Seasonal and diurnal fluctuations of water temperature influence individual fish throughout its life (Basu et al. 2002). Temperature beyond the optimal limit of a particular species has an adverse impact on fish health by modulating the metabolic rate, oxygen consumption, and the virulence of pathogens that in turn may cause a v
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