Toxicity and biochemical responses induced by phosmet in rainbow trout (Oncorhynchus mykiss)

Author:

Muhammed Firas1,Dogan Demet2

Affiliation:

1. Department of Biochemistry Science and Technology, Graduate School of Natural and Applied Sciences, Gaziantep University, Gaziantep, Turkey

2. Vocational School of Araban, Department of Veterinary Medicine, University of Gaziantep, Araban-Gaziantep, Turkey

Abstract

Abstract Phosmet is a non-systemic organophosphorus insecticide exerting its toxicity by inhibiting acetylcholinesterase upon entering the body via contact, ingestion and inhalation. Data regarding its sublethal effects on fish are limited, and therefore, with this study it was aimed to investigate the effects of phosmet on liver and brain tissues of juvenile Oncorhynchus mykiss following 24, 48, 72 and 96 h of exposure to 5, 25 and 50 μg/l concentrations. Pesticide treatment caused notable decrease in the levels of serum glucose, protein and cholesterol, whereas there was prominent elevation in the activities of alanine aminotransferase, aspartate aminotransferase and alkaline phosphatase. Anticholinesterase activity of phosmet was observed in brain tissue reaching maximum of 46%. In both tissues, increase in the activities of superoxide dismutase, catalase and glutathione peroxidase and level of glutathione was accompanied by elevated thiobarbituric acid reactive substances level. Our results clearly indicate the modulatory effect of phosmet on acetylcholinesterase activity and its potency to provoke oxidative stress condition. The determined alteration in alanine aminotransferase, aspartate aminotransferase and alkaline phosphatase activities indicates hepatotoxic potential of pesticide; meanwhile, obtained hypoglycaemia and hypoproteinaemia are evaluated as adaptive responses to handle the stress to survive.

Funder

Gaziantep University

Publisher

Oxford University Press (OUP)

Subject

Health, Toxicology and Mutagenesis,Toxicology

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3. Safety levels for organophosphate pesticide residues on fruits, vegetables, and nuts;Jara;Int J Food Contam,2019

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