Farklı Sürelerde Bakır Etkisinde Kalan Tatlısu Midyelerinde (Unio tigridis) Antioksidan Enzim Tepkilerinin Incelenmesi

Esin Gülnaz Canlı

doi:10.18016/ksutarimdoga.vi.1005168

EN TR

Investigations on the Responses of Antioxidant Enzymes in Freshwater Mussels (Unio tigridis) Exposed to Copper in Differing Durations

Abstract

In this study, freshwater mussels (Unio tigridis) were exposed to different concentrations (0, 30, 90 µg L-1) of copper (as CuSO4) for different durations (0, 7, 14, 21 days) and then the responses of the antioxidant enzymes such as, catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GPX), glutathione reductase (GR) and glutathione S-transferase (GST) were investigated. Mussels were fed with the unicellular algae (Cholorella vulgaris) (approximately 300,000 algae ml-1) cultured in the laboratory conditions. There was no mussel mortality following copper exposures. Likewise, there was no significant (P>0.05) change in enzyme activities of control mussels between 0-21 days. There were significant (P<0.05) increases in antioxidant enzyme activities in the gill and hepatopancreas, exposure durations playing predominant roles. Since enzymes such as CAT and SOD are the first defense lines of the antioxidant systems, the most increases were observed in the activities of these enzymes. Despite this, there was no significant change in total protein levels of tissues (P>0.05). This study showed that that sublethal and low copper concentrations could have toxic effects for mussels, emphasizing oxidative stress of mussels.

Keywords

Farklı Sürelerde Bakır Etkisinde Kalan Tatlısu Midyelerinde (Unio tigridis) Antioksidan Enzim Tepkilerinin Incelenmesi

Abstract

Bu çalışmada, tatlısu midyeleri (Unio tigridis) bakırın (CuSO4 olarak) farklı derişimlerine (0, 30, 90 µg L-1) farklı sürelerde (0, 7, 14, 21gün) maruz bırakıldıktan sonra, hepatopankreas ve solungaç dokularında katalaz (CAT), süperoksit dismutaz (SOD), glutatyon peroksidaz (GPX), glutatyon redüktaz (GR) ve glutatyon S-transferaz (GST) gibi antioksidan enzimlerinin tepkileri incelenmiştir. Midyeler 21 gün süren deneyler esnasında kültür ortamında yetiştirilen tek hücreli algler (Cholorella vulgaris) ile (yaklaşık 300,000 alg/ml) beslenmişlerdir. Kontrol midyelerde 0-21 günler arasında hiçbir enzim aktivitesinde anlamlı (P>0.05) değişim olmamıştır. Deneyler sonunda bakır etkisiyle herhangi bir mortalite gözlenmezken, midyelerin solungaç ve hepatopankreas dokularında antioksidan enzim aktivitelerinde anlamlı (P<0.05) artışlar olmuştur. Buna göre antioksidan enzim aktivitelerindeki en fazla anlamlı artış en uzun etki süresinde olmuştur. CAT ve SOD gibi enzimler, antioksidan savunma sisteminin öncül enzimleri olması nedeniyle en fazla anlamı artışın görüldüğü enzimler olmuşlardır. Buna rağmen, solungaç ve hepatopankreas dokularının toplam protein düzeyinde anlamlı bir değişim olmamıştır (P>0.05). Bu çalışma, letal olmayan bakırın midyelerde oksidatif strese neden olduğunu vurgulamıştır.

Keywords

Thanks

Bu çalışmada alg üretiminde desteklerini gördüğüm Dr. Uslu’ya teşekkürlerimi iletirim. Bu çalışmanın deneysel aşamaları Çukurova Üniversitesi Fen-Edebiyat Fakültesi Biyoloji Bölümünde yapılmıştır. Bunu sağladıkları için yönetimlere ve Dr. M. Canlı’ya teşekkür ederim.

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Details

Primary Language

Turkish

Subjects

Structural Biology

Journal Section

Research Article

Authors

Esin Gülnaz Canlı ^*
0000-0002-0132-3712
Türkiye

Publication Date

February 28, 2022

Submission Date

October 5, 2021

Acceptance Date

November 18, 2021

Published in Issue

Year 2022 Volume: 25 Number: 1

DOI

https://doi.org/10.18016/ksutarimdoga.vi.1005168

IZ

https://izlik.org/JA94KL63RG

Cite

RIS / Bibtex

APA

Canlı, E. G. (2022). Farklı Sürelerde Bakır Etkisinde Kalan Tatlısu Midyelerinde (Unio tigridis) Antioksidan Enzim Tepkilerinin Incelenmesi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 25(1), 31-41. https://doi.org/10.18016/ksutarimdoga.vi.1005168

AMA

1.Canlı EG. Farklı Sürelerde Bakır Etkisinde Kalan Tatlısu Midyelerinde (Unio tigridis) Antioksidan Enzim Tepkilerinin Incelenmesi. KSU J. Agric Nat. 2022;25(1):31-41. doi:10.18016/ksutarimdoga.vi.1005168

Chicago

Canlı, Esin Gülnaz. 2022. “Farklı Sürelerde Bakır Etkisinde Kalan Tatlısu Midyelerinde (Unio Tigridis) Antioksidan Enzim Tepkilerinin Incelenmesi”. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi 25 (1): 31-41. https://doi.org/10.18016/ksutarimdoga.vi.1005168.

EndNote

Canlı EG (February 1, 2022) Farklı Sürelerde Bakır Etkisinde Kalan Tatlısu Midyelerinde (Unio tigridis) Antioksidan Enzim Tepkilerinin Incelenmesi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi 25 1 31–41.

IEEE

[1]E. G. Canlı, “Farklı Sürelerde Bakır Etkisinde Kalan Tatlısu Midyelerinde (Unio tigridis) Antioksidan Enzim Tepkilerinin Incelenmesi”, KSU J. Agric Nat., vol. 25, no. 1, pp. 31–41, Feb. 2022, doi: 10.18016/ksutarimdoga.vi.1005168.

ISNAD

Canlı, Esin Gülnaz. “Farklı Sürelerde Bakır Etkisinde Kalan Tatlısu Midyelerinde (Unio Tigridis) Antioksidan Enzim Tepkilerinin Incelenmesi”. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi 25/1 (February 1, 2022): 31-41. https://doi.org/10.18016/ksutarimdoga.vi.1005168.

JAMA

1.Canlı EG. Farklı Sürelerde Bakır Etkisinde Kalan Tatlısu Midyelerinde (Unio tigridis) Antioksidan Enzim Tepkilerinin Incelenmesi. KSU J. Agric Nat. 2022;25:31–41.

MLA

Canlı, Esin Gülnaz. “Farklı Sürelerde Bakır Etkisinde Kalan Tatlısu Midyelerinde (Unio Tigridis) Antioksidan Enzim Tepkilerinin Incelenmesi”. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, vol. 25, no. 1, Feb. 2022, pp. 31-41, doi:10.18016/ksutarimdoga.vi.1005168.

Vancouver

1.Esin Gülnaz Canlı. Farklı Sürelerde Bakır Etkisinde Kalan Tatlısu Midyelerinde (Unio tigridis) Antioksidan Enzim Tepkilerinin Incelenmesi. KSU J. Agric Nat. 2022 Feb. 1;25(1):31-4. doi:10.18016/ksutarimdoga.vi.1005168

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