Section 37
Chapter 36,592

The effect of dietary methionine and white tea on oxidative status of gilthead sea bream (Sparus aurata)

Pérez-Jiménez, A.; Peres, H.; Cruz Rubio, V.; Oliva-Teles, A.

British Journal of Nutrition 108(7): 1202-1209


ISSN/ISBN: 1475-2662
PMID: 22153060
DOI: 10.1017/s0007114511006556
Accession: 036591255

Free radicals are continuously generated during an organism's lifetime. In order to understand the involvement in the oxidative status of fish, methionine and white tea were assayed as antioxidant supplements in diets for gilthead sea bream (Sparus aurata). For the purpose of this study, four isonitrogenous and isolipidic diets were formulated to contain 45 % of protein and 18 % lipid and 0·3 % methionine (Met diet), 2·9 % white tea dry leaves (Tea diet) and 2·9 % of white tea dry leaves + 0·3 % methionine (Tea + Met diet). An unsupplemented diet was used as the control. Key enzymatic antioxidant defences, superoxide dismutase (SOD) isoenzyme profile, total, reduced and oxidised glutathione and oxidative damage markers were determined. The results showed that dietary methionine supplementation increased liver SOD activity, while white tea induced higher hepatic catalase activity. Dietary white tea induced a notable increase in Mn-SOD isoenzyme. This is the first study to provide evidence that dietary tea inclusion in fish feeding could be an important source of Mn with metabolic repercussions on antioxidant mechanisms.

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