Comparative evaluation of the antioxidant potential of rainbow trout exposed to Yersiniosis vaccine and non-vaccinated fish

Parisa Sadighara; Atefeh Araghi; Ebrahim Molaee-Aghaee; Ahmad Erfanmanesh; Mohadeseh Pirhadi; Tahereh Farkhondeh

doi:10.18502/jfsh.v8i4.11959

Parisa Sadighara Division of Food Safety & Hygiene, Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
Atefeh Araghi Department of Clinical Sciences, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran.
Ebrahim Molaee-Aghaee Division of Food Safety & Hygiene, Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
Ahmad Erfanmanesh Academic Center of Education, Culture and Research (ACECR), Tehran, Iran.
Mohadeseh Pirhadi Division of Food Safety & Hygiene, Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
Tahereh Farkhondeh Faculty of Pharmacy, Birjand University of Medical Sciences, Birjand, Iran.

DOI: https://doi.org/10.18502/jfsh.v8i4.11959

Keywords: Yersiniosis vaccine; Antioxidant activity; Cartenoids; Liver

Abstract

The antioxidant capacity of liver in fish is a major property which could prevent the diminished quality and safety of fish resulted from oxidation reactions. The aim of this study was to compare the antioxidant capacity of the liver of rainbow trout exposed to the yersiniosis vaccine and nonexposed fish. The amounts of carotenoids, glutathione, cupric assay, and lipid peroxidation levels of liver were determined. Then, the samples were normalized by Bradford test. The results showed that significant differences may exist in lipid peroxidation level (p<0.05). The total antioxidant capacity, glutathione, and carotenoids content showed no significant difference in both group (p≥0.05). The use of vaccine, in addition to increasing resistance to yersiniosis, could prevent the lipid oxidation of fish liver.