Effect of taurine on antioxidant enzyme's activity and serum non-specific immune status in Persian sturgeon (Acipenser persicus)

Plant protein resources contain low amount of taurine; thus, their inclusion in fish diet causes taurine shortage for the fish. In the present study, the effect of dietary taurine was investigated on humoral immune response and antioxidant enzymes’ activity in Persian sturgeon (Acipenser persicus). The fish were fed diets containing different taurine levels (control, 0.25, 0.5, 0.8 1.2 and 1.6 %) for 45 days. Thereafter, blood samples were collected from the fish to determine serum total immunoglobulin level and the activity of lysozyme, complement, superoxide dismutase and catalase were determined. Increase in dietary taurine resulted in a significant decrease in total immunoglobulins, lysozyme and complement. Also, enzymatic activity of serum superoxide dismutase and catalase in 0.25% taurine treatment was significantly lower than the other treatments. Overall, it is concluded that supplementation of Persian sturgeon diet with 0.25-1.6 % taurine suppressed the fish immune function. Also, 0.5-1.6 % taurine is high for Persian sturgeon causing immunosuppression and oxidative stress. 0.25% taurine in Persian sturgeon diet suppressed oxidative stress.