Changes in lipid classes, fatty acid composition and lipid peroxidation in the gills of the clam donax trunculus after permethrin exposure

Abstract

Trabajo presentado en el 41 Congrès de la Commission Internationale pour l'Exploration Scientifique de la mer Méditerranée (CIESM), celebrado en Kiel (Alemania) del 12 al16 septiembre de 2016A short term exposure experiment (72 h) to permethrin (PER) of the clam Donax trunculus from the Tunisian coast was carried out. Changes in the lipid classes, fatty acid (FA) composition and lipid peroxidation were determined in the gills of adults and juveniles. A significant decrease of total lipid content was followed by a decrease in polar lipids (PL) and polyunsaturated fatty acids (PUFAs) especially n-3 and n-6. As, for the oxidative stress response, a significant elevation in lipid peroxidation (LPO) was found after the exposure of both adults and juveniles.Peer reviewe