Chelating properties of Spirulina against the atrazine toxicity on the antioxidant enzymes activities in the fresh water fish Cyprinus carpio

ABSTRACT In the present investigation the effect of atrazine on antioxidant enzyme activity in the fresh water fish Cyprinus carpio Linn. The experimental fish were treated with atrazine (0.5 mg/ L) for 5 days. Another group (III) of fish treated with atrazine in 120 hours, after that fish was exposed to dried Spirulina pellet (2 gram. The group IV fish was exposed to Spirulina alone for 5 day. After the treatment fish was dissected out the organs like gill, liver and kidney were analysed enzymological parameters like Catalase (CAT) Superoxide dismutase (SOD), Lipid peroxidation (TBARS) level. Antioxidant enzymes are biomarkers used to indicating the atrazine toxicity. The SOD, CAT and LPO are increased during the atrazine exposure period (P>0.05). In the group III atrazine along with Spirulina exposure the antioxidant enzymes was recovered (P>0.05). Present study undertaken the toxic effect of atrazine on Cyprinus carpio fish and chelating property of Spirulina