O. O. Rabchenyuk, V. O. Khomenchuk, A. V. Stanislavchuk, S. B. Zhurska, V. Z. Kurant
Ternopil Volodymyr Hnatiuk National Pedagogical University, Ukraine, Ternopil Educational Complex "Secondary School of I-III Degrees - Legal Lyceum №2", Ukraine
FEATURES OF FREE-RADICAL PROCESSES IN FISH FOR INFLUENCE OF INCREASED CONCENTRATIONS OF ION IRON IN WATER
The influence of increased concentrations of Ferum (III) ions on the state of the antioxidant system and the content of products of peroxide oxidation of lipids in tissues (liver and gills) of carp and pike have been investigated. It is noted that Ferum ions, which are depend on the concentration, have a significant influence on the pro- and antioxidant systems of the organism of fish. At the same time, the initiation of free radical oxidation and the formation of its products has an individual character for each species of fish and a pronounced tissue specificity. It has been established that high concentrations of Fe3+ ions (5 MPCs of metal ions) activate the processes of peroxide oxidation of lipids in gills and liver of fish, which, in general, indicates an increase in the content of diene conjugates and lipid hydroperoxides. At the same time, the action of 2 MPCs of ferrum ions, mostly did not cause increased peroxidation of lipids, which is confirmed by the lack of accumulation, and in some cases by the decrease in the number of products of peroxide oxidation of lipids. It is noted that the multivectoral changes in the activity of key enzymes of the antioxidant system of fish are influenced by the increased concentrations of Fe3+ ions. Thus, the activity of catalase in the liver of both species is reduced by the influence of 2 MPCs and increases with the action of 5 MPCs of metal ions. In the tissues of the gills (with the exception of pike for the influence of 2 MACs of Ferum ions) no significant changes in the functioning of catalase were noted. Significant changes in the activity of superoxide dismutase were noted only in the gill tissue of fish, where there was an increase in the activity of the enzyme in the carp in the action of 2 MPC and pike for the effect of 5 MPC of metal ions.
Keywords: carp, pike, peroxide oxidation of lipids, antioxidant enzymes