The worldwide consumption of antidepressants is raising as well as their concentrations in the aquatic environment. This increases the risk of food chain contamination and bioaccumulation in aquatic biota. The aim of this study was to describe a potential risk of sertraline as a pollutant from water environment, wherein rainbow trout (Oncorhynchus mykiss) has been chosen as the test organism, because predatory fish are on the top of the food chain in the aquatic environment. The effects of foodborne sertraline were tested on rainbow trout during a 28-day toxicity test according to OECD 215 method. Sertraline was incorporated in commercial feed at a dose of 4.4 µg/kg (environmental concentration), 42 µg/kg and 400 µg/kg. The results confirmed that sertraline has a significant effect on fish behaviour, resulting in suppression of the escape reflex and increased resistance to stress. Moreover, increased Fultońs condition factor was found in fish fed with the highest concentration of sertraline. Haematological analysis revealed a statistically significant increase in the number of neutrophilic bands and neutrophil/lymphocyte ratio, and decreased number of lymphocytes. The results of biochemical examination showed a statistically significant decrease in ammonia and lactate concentrations and histological examination revealed changes in gills and caudal kidney. Although sertraline reduces stress in fish, the decline in nonspecific immunity is a risk to fish population stability.
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http://dx.doi.org/10.1016/j.scitotenv.2019.135082 | DOI Listing |
Sci Rep
January 2025
Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Smart packaging, also known as intelligent packaging, is responsive to external stimuli, moisture, light, oxygen, heat, pH, and bacterial growth. In this study, polyvinyl alcohol/nanochitosan/phycocyanin nanocomposite (PVA/NCH/PC-NC) for fish fillets of Oncorhynchus mykiss rainbow trout coating was prepared. Five treatments were prepared over a period of 14 days (0, 1, 7 and 14 days) under treatments of T: fish coated with PVA/NCH-NC without PC; T, T T and T fish coated with PVA/NCH/PC-NC (0.
View Article and Find Full Text PDFMar Biotechnol (NY)
January 2025
Burn Research Center, Iran University of Medical Sciences, Tehran, Iran.
Burn wounds are challenging to treat due to considerable tissue damage and fluid loss. Creating wound dressings from natural and biological materials makes it possible to treat wounds and promote rapid epithelialization to speed healing and restore skin function. As a result, the ability of a collagen scaffold (Col) made from rainbow trout (Oncorhynchus mykiss) and putative bioactive phytochemical components from a Sargassum glaucescens (S.
View Article and Find Full Text PDFFood Chem
December 2024
Aquaculture Research Institute, Department of Animal, Veterinary & Food Sciences, University of Idaho, Moscow, ID 83844-2160, USA; Bio Nutrinova LLC, Pullman, WA, 99163-3718, USA. Electronic address:
Although more sustainable, feeding fish solely plant protein (PP) deteriorates their fillet quality more than animal counterparts, which additives can alleviate. This study investigated the effects of supplementing high PP diets with two additive mixtures on the fillet quality of rainbow trout (Oncorhynchus mykiss). Fish (∼2.
View Article and Find Full Text PDFGenet Sel Evol
December 2024
Natural Resources Institute Finland, 31600, Jokioinen, Finland.
Sex identification in farmed fish is important for the management of fish stocks and breeding programs, but identification based on visual characteristics is typically difficult or impossible in juvenile or premature fish. The amount of genomic data obtained from farmed fish is rapidly growing with the implementation of genomic selection in aquaculture. In comparison to mammals and birds, ray-finned fishes exhibit a greater diversity of sex determination systems, with an absence of conserved genomic regions.
View Article and Find Full Text PDFProteomes
November 2024
Department of Aquatic Bioscience, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1, Yayoi, Bunkyo-ku, Tokyo 113-865, Japan.
Sous vide, a cooking method that involves vacuum-sealed fish at low temperatures, yields a uniquely tender, easily flaked texture. Previous research on sous-vide tenderization has focused on thermal protein denaturation. On the other hand, the contribution of proteases, activated at low temperatures in fish meat, has been suggested.
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