Negative health effects in rats fed on sardine fishes |
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Authors: | Nesrine Gdoura Abdelwaheb Abdelmouleh Jean-Claude Murat Khansa Chaabouni Fatma Makni-Ayedi Abdelfattah Elfeki |
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Institution: | (1) Laboratory of Animal Ecophysiology, Department of Biology, Faculty of Sciences, University of Sfax, BP. 3000, 3018 Sfax, Tunisia;(2) Laboratory of Marine Biotechnology and Biodiversity, INSTM, BP. 1035, 3018 Sfax, Tunisia;(3) Laboratory of Cell Biology, Faculty of Medicine, 37, All?es Jules-Guesde, 31073 Toulouse, France;(4) Laboratory of Biochemistry, CHU Habib Bourguiba, 3018 Sfax, Tunisia; |
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Abstract: | An adequate human diet should satisfy the requirements for energy and nutritive components including essential polyunsaturated
fatty acids, essential amino acids, mineral components, vitamins, and fat. The benefits of the fish consumption are, however,
often counteracted by toxic metals such as lead present in fish meat. Adverse effects of toxic metals on the aquatic environment
and human health have aroused increasing interest in recent years. The achievement of an appropriate balance between the risks
and benefits associated with fish consumption has therefore become a key health issue in current research. Therefore, we studied
health impacts associated with the consumption of sardine fish, one of the most commonly consumed fish species throughout
the world. Hepatic damages associated with the consumption of white or red muscle of sardine fish were explored and evaluated
using a rat model. Rats were fed for 60 days with white or red sardine meat. Findings revealed (1) an elevated level of uric
acid in the blood, (2) an accumulation of lead in the liver, (3) an atrophy of the liver, (4) an increase in plasma aspartate
aminotransferase and alanine aminotransferase activities, and (5) an oxidative stress in the liver, including increased levels
of lipid peroxidation and enhanced activities of superoxide dismutase, catalase, and glutathione peroxidase. Several abnormalities
were also observed in liver histology. The alterations observed in the animals can be attributed to both the accumulation
of lead and the high levels of purine in the sardine meat. The findings show that special attention should be given to the
health effects associated with high intakes of sardine meat, particularly dark-meat sardine. |
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