Effects of a fermented vegetable product on hemolysis and lipid peroxidation of Japanese flounder erythrocytes

Abstract

We investigated the protective effects of a fermented vegetable product (FVP) against the hemolysis and lipid peroxidation of Japanese flounder (Paralichthys olivaceus) erythrocytes in vitro. 2,2′-Azobis (2-aminopropane) dihydrochloride (AAPH) and tert-butyl hydroperoxide were used as model compounds that cause oxidative stress through the generation of free radicals and induction of lipid peroxidation, respectively, in erythrocytes. The hemolysis and lipid peroxidation of erythrocytes induced with 125 mM AAPH and 25 mM tert-butyl hydroperoxide, respectively, were suppressed by the administration of 1-2 mg/mL FVP (P<0.01). These results suggested that the FVP reduces oxidative stress in fish and may be useful for the rearing of cultured fish.