Cross-effects of dietary probiotic supplementation and rearing temperature on antioxidant responses in European seabass [Dicentrarchus labrax(Linnaeus, 1758)] juveniles

Abstract

Summary Temperature modulates the metabolism in both fish and bacteria and therefore the effect of probiotic bacteria on its host may vary accordingly. The current study aim was to evaluate the effect of probiotic supplementation (Bacillus sp., Lactobacillus sp., Enterococcus sp., Pediococcus sp.) in juvenile seabass, Dicentrarchus labrax, when reared under different temperatures (17, 20 and 23°C). A control diet was tested against a probiotic‐supplemented diet, with a concentration of 3 × 109 CFU probiotic/kg diet. Antioxidant responses (TG, GSH, GSSG, GR, CAT and GSTs) and lipid peroxidation (LPO) were evaluated after 70 days of dietary probiotic supplementation. An effect of temperature was observed on LPO, which increased significantly in fish reared at 17°C (p < .05) compared to the 20 and 23°C groups. Total glutathione (TG) was significantly higher in the probiotic treatments in fish reared at 17 and 20°C (p < .05). In addition, a probiotic temperature interaction was observed for TG, reduced glutathione (GSH) levels, and for reduction of the oxidized glutathione ratio (GSH/GSSG; p < .05). In conclusion, the current study showed a strong temperature effect on oxidative stress responses, with an anti‐oxidant role of dietary probiotic supplementation at different rearing temperatures.