食品与发酵工业 >

2024 , Vol. 50 >Issue 13: 217 - 222

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038532

研究报告

维生素E对鲫鱼降温胁迫下脑组织氧化应激、抗氧化指标及肌肉组织结构的影响

  • 唐家铭 ,
  • 蒋乐霞 ,
  • 张长峰 ,
  • 黄宝生 ,
  • 陈东杰 ,
  • 姜沛宏
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  • 1(广东海洋大学 食品科技学院,广东 湛江,524088)
    2(山东商业职业技术学院山东省农产品贮运保鲜技术重点实验室,山东 济南,250103)
    3(国家农产品现代物流工程技术研究中心,山东 济南,250103)
    4(山东国农物流科技有限公司,山东 济南,250103)
第一作者:硕士研究生(张长峰教授和黄宝生产业教授为共同通信作者,E-mail:zcf202@163.com;18396898921@163.com)

收稿日期: 2024-01-09

  修回日期: 2024-02-29

  网络出版日期: 2024-08-02

基金资助

“十四五”国家重点研发计划项目(2021YFD2100504-4);泰山学者特聘专家项目

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Effects of vitamin E on oxidative stress, antioxidant indexes, and muscle tissue structure in brain tissue of Crucian carp under cooling stress

  • TANG Jiaming ,
  • JIANG Lexia ,
  • ZHANG Changfeng ,
  • HUANG Baosheng ,
  • CHEN Dongjie ,
  • JIANG Peihong
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  • 1(College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China)
    2(Shandong Institute of Commerce and Technology Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products, Jinan 250103, China)
    3(National Engineering Research Center for Agricultural Products Logistics, Jinan 250103, China)
    4(Shandong Guonong Logistics Technology Co.Ltd., Jinan 250103, China)

Received date: 2024-01-09

  Revised date: 2024-02-29

  Online published: 2024-08-02

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摘要

该研究旨在分析水体中添加维生素E对鲫鱼降温胁迫下脑组织氧化应激指标、抗氧化指标及肌肉组织结构的影响。测定降温胁迫下,鲫鱼经维生素E水溶液处理后,其脑组织中丙二醛(malondialdehyde,MDA)、过氧化氢(hydrogen peroxide,H2O2)和超氧阴离子(superoxide anion,·O2-)的指标含量,过氧化氢酶(catalase,CAT)、超氧化物歧化酶(superoxide dismutase,SOD)和谷胱甘肽过氧化物酶(glutathione peroxidase,GSH-Px)的酶活力,分析肌肉组织的情况,探讨维生素E处理对降温过程中鲫鱼脑组织中氧化应激、抗氧化指标及肌肉组织结构的变化规律。结果表明,在降温胁迫下,E3处理组的MDA、H2O2和·O2-含量显著低于E1、E2处理组(P＜0.05);E3处理组的CAT、SOD和GSH-Px活性显著低于E1、E2处理组(P＜0.05);组织学分析表明E1、E2处理组鲫鱼肌肉组织出现肌纤维疏松、均质化等病变症状,而E3处理组的鲫鱼肌肉组织则无明显病变现象。在降温胁迫下,水体中添加维生素E对鲫鱼进行处理能够缓解鲫鱼脑组织的氧化应激,减缓肌肉组织的氧化损伤。

关键词： 维生素E; 鲫鱼; 氧化应激; 抗氧化; 肌肉组织结构

本文引用格式

唐家铭 , 蒋乐霞 , 张长峰 , 黄宝生 , 陈东杰 , 姜沛宏 . 维生素E对鲫鱼降温胁迫下脑组织氧化应激、抗氧化指标及肌肉组织结构的影响[J]. 食品与发酵工业, 2024 , 50(13) : 217 -222 . DOI: 10.13995/j.cnki.11-1802/ts.038532

Abstract

This study aimed to analyze the effects of adding vitamin E to water on oxidative stress indicators, antioxidant indicators, and muscle tissue structure in the brain tissue of crucian carp under cooling stress.This study measured the content of indicators such as malondialdehyde (MDA), hydrogen peroxide (H2O2), and superoxide anion (·O2-) in the brain tissue of crucian carp treated with vitamin E aqueous solution under cooling stress, as well as the enzyme activities of catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GSH-Px), analyzed the tissue condition of muscle tissue, and explored the effects of vitamin E treatment on oxidative stress, antioxidant indicators, and muscle tissue structure in crucian carp brain tissue during the cooling process.Results showed that under cooling stress, the contents of MDA, H2O2, and·O2- in the E3 treatment group were significantly lower than those in the E1 and E2 treatment groups (P<0.05).The CAT, SOD, and GSH-Px activities of the E3 treatment group were significantly lower than those of the E1 and E2 treatment groups (P<0.05).Organizational analysis showed that the muscle tissue of crucian carp in the E1 and E2 treatment groups exhibited pathological symptoms such as muscle fiber looseness and homogenization, while the muscle tissue of crucian carp in the E3 treatment group showed no significant pathological changes.Under cooling stress, adding vitamin E to water can alleviate oxidative stress in crucian carp brain tissue and slow down oxidative damage to muscle tissue.

Key words： vitamin E; crucian carp; oxidative stress; antioxidation; muscle tissue structure

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