Filiz KUTLUYER, Mine ERİŞİR, Mehmet KOCABAŞ, Fulya BENZER

Çoruh Alabalığı (Salmo coruhensis), Anadolu Alabalığı (Salmo rizeensis) ve Gökkuşağı Alabalığı (Oncorynchus mykiss) Spermatozoasının Oksidan ve Antioksidan Durumunun Karşılaştırılması

Bu çalışmada, doğadaki Çoruh alabalığı (Salmo coruhensis), Anadolu alabalığı (Salmo rizeensis) ve gökkuşağı alabalığı (Oncorynchus mykiss) spermatozoanın oksidan ve antioksidan durumu üzerindeki etkilerinin belirlenmesi amaçlanmıştır. Balıklar Uzungöl’den elde edilmiştir. Üç alabalık türünün spermatozasında enzimatik antioksidan aktiviteleri (süperoksit dismutaz, katalaz, glutatyon peroksidaz), glutatyon ve lipid peroksidasyonu (malondialdehit) belirlenmiştir. Sonuçlar katalaz (23.36±0.36 K/g.protein), glutatyon (0.57±1.24 µmol/g.hücre), glutatyon peroksidaz (74.00±1.5 U/g.protein) ve malondialdehit seviyelerinin (6.55±2.01 nmol/g hücre) Anadolu alabalığının (S. rizeensis) spermatozoasında daha yüksek olduğunu göstermiştir. Sonuç olarak, türler arasındaki farklılıklar antioksidan ve malondialdehit seviyelerinde değişikliklere neden olmuştur.

Comparison of Oxidant and Antioxidant Status of Çoruh trout (Salmo coruhensis), Anatolian trout (Salmo rizeensis) and Rainbow trout (Oncorynchus mykiss) Spermatozoa

The aim of present study was to compare oxidant and antioxidant status of Çoruh trout (Salmo coruhensis), Anatolian trout (Salmo rizeensis) and rainbow trout (Oncorynchus mykiss) spermatozoa. Fish were obtained from Uzungöl. Enzymatic antioxidant activities (superoxide dismutase, catalase, glutathione peroxidase), glutathione and lipid peroxidation (malondialdehyde) were determined in spermatozoa of three trout species. Results indicated that catalase (23.36±0.36 K/g.protein), glutathione peroxidase (74.00±1.5 U/g.protein), glutathione (0.57±1.24 µmol/g.cell) and malondialdehyde levels (6.55±2.01 nmol/g cell) were highest levels in Anatolian trout (S. rizeensis) spermatozoa. In conclusion, differences among species caused alterations in the antioxidant and malondialdehyde levels.

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