The role of açaí (Euterpe oleracea Mart. 1824) as a chemoprotective agent in the evaluation of antioxidant defence,oxidative damage and histology of juvenile shrimp Litopenaeus vannamei (BOONE, 1931) exposed to ammonia |
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Authors: | Grecica Mariana Colombo Cleber dos Santos Simio Marcos Josu Schmitz Virgínia Fonseca Pedrosa Luis Alberto Romano Marcelo Borges Tesser Patrícia Baptista Ramos Wilson Wasielesky Jos María Monserrat |
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Affiliation: | Grecica Mariana Colombo,Cleber dos Santos Simião,Marcos Josué Schmitz,Virgínia Fonseca Pedrosa,Luis Alberto Romano,Marcelo Borges Tesser,Patrícia Baptista Ramos,Wilson Wasielesky,José María Monserrat |
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Abstract: | This study investigated the effects of the use of the inclusion of açaí on the diet of shrimp Litopenaeus vannamei on antioxidant and histopathological responses after exposure to ammonia. The shrimps were fed two experimental diets: control and with 10% of açaí inclusion (W/W), for 35 days. Afterwards, the organisms were exposed at four concentrations of ammonia (0.01‐control; 0.26; 0.48 and 0.91 mg NH3‐N L?1) for 96 hr. The total antioxidant capacity (ACAP) of the gills decreased significantly in both diets when exposed to ammonia, whereas in the muscle, the açaí promoted an increase in ACAP. Concomitantly, lipid peroxidation levels increased in the gills and decreased in muscle. After exposure to ammonia, glutathione‐S‐transferase activity increased in hepatopancreas in shrimps fed with açaí facilitating the detoxification of lipid peroxidation by‐products, and the concentration of protein sulfhydryl groups decreased in the gills and muscle of the shrimp of the control diet, evidencing protein damage, an unobserved response in shrimps that received the açaí diet. Histopathological changes decreased in açaí‐fed shrimps about the control diet after exposure to ammonia. It is concluded that açaí mitigated ammonia‐induced histopathological changes, improved the antioxidant defence system (gills and muscle) and attenuated the lipid damage in the muscle. |
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Keywords: | antioxidant capacity bioactive compounds nitrogen compounds oxidative stress polyphenols |
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