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Studies on the protective effects of ascorbic acid and thiamine on lead-induced lipid and protein oxidation as well as enzymatic alterations in some tissues of Cyprinus carpio

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Abstract

The present study has been undertaken to evaluate the possible protective effects of ascorbic acid and thiamine on modulating lead-induced lipid and protein oxidation as well as metabolic enzyme alterations in some tissues of common carp. Fish were divided into 4 groups, as follows: group A served as control; group B received lead acetate (5 mg L−1, 15 days); and group C and D received ascorbic acid (500 mg kg−1 feed) and thiamine (50 mg kg−1 feed) respectively, in addition to lead acetate. Lead acetate exposure caused significant increase in MDA content in liver, kidney, and brain as well as carbonyl content in the liver compared with control group (P < 0.05). Significant increase was also observed in enzymatic activities of aspartate amino transferase (AST), alkaline phosphatase (ALP), and lactate dehydrogenase (LDH) in the liver and alanine aminotransferase (ALT) and LDH in the kidney following lead exposure. Thiamine, but not vitamin C, administration caused significant decrease of MDA concentration in the brain as compared to the group receiving only lead. Moreover, administration of these two vitamins in groups C and D attenuated the hepatic protein carbonyl contents to the levels that were not significantly different from control group. Ascorbic acid supplementation effectively decreased the Pb-induced augmented levels of hepatic AST, LDH, and ALP and renal LDH and ALT activities to the levels that were not significantly different relative to control group. Indeed, thiamine decreased the elevated levels of liver ALP and LDH and kidney ALT and LDH to the levels that had no significant difference with control group. The results of the present investigation show that these two vitamins might be considered as effective and safe preventive treatments in preserving tissues against toxic effects of lead in common carp.

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Acknowledgments

This work was supported by grant from Ferdowsi University of Mashhad, Mashhad, Iran.

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Authors and Affiliations

  1. Department of Food Hygiene and Aquaculture, School of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran

    Sina Mirmazloomi & Davar Shahsavani

  2. Department of Basic Sciences, School of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran

    Hasan Baghshani

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  1. Sina Mirmazloomi
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  2. Davar Shahsavani
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  3. Hasan Baghshani
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Correspondence to Hasan Baghshani.

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Mirmazloomi, S., Shahsavani, D. & Baghshani, H. Studies on the protective effects of ascorbic acid and thiamine on lead-induced lipid and protein oxidation as well as enzymatic alterations in some tissues of Cyprinus carpio. Comp Clin Pathol 24, 1231–1236 (2015). https://doi.org/10.1007/s00580-015-2065-4

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  • DOI: https://doi.org/10.1007/s00580-015-2065-4

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