Investigation of changes in dna damage and antioxidant levels in rainbow trout exposed to different bacterial diseases

The increase in the world population and health research have increased the importance of fish and other aquaculture among human nutrients. Disease problems are frequently experienced in parallel with increasing production in fish farming. High stockpiling density causes widespread bacterial diseases and can cause big economic losses due to fish deaths and slow growth. Different bacterial factors cause serious damage due to DNA damage in fish and damage to body functions. Therefore, in this study; rainbow trout, which contains the main bacterial agents causing infection in trout farms in our province, was determined by PCR and these bacterial species (Staphylococcus epidermidis, Lactococcus garvieae and Bacillius subtilis) were determined. Antioxidant enzyme levels (Superoxide dismutase (SOD), Catalase (CAT), Glutathione peroxidase (GSH-Px)), lipid peroxidations (Malondialdehyde (MDA)) and DNA in damage (8-Hydroxy-2-deoxyguanosine (8-OHdG)) compared to healthy fish was investigated. Antioxidant defense system enzyme levels were decreased in all tissues and lipid perxidation and 8-OHdG levels were increased in all three bacterial species. As a result; Staphylococcus epidermidis, Lactococcus garvieae and Bacillius subtilis bacteria were found to cause antioxidant enzyme levels, lipid peroxidation and 8-OHdG levels in trout brain, liver, kidney and muscle tissues.