The present study reports the changes in the redox state and glucose activity in gills and muscles of Koi carps, exposed to a short duration of acute thermal stress. The variation in levels of lipid peroxidation (LPO) and glutathione (GSH), catalase (CAT) and glutathione-S-transferase (GST) activity, in addition to glucose levels, were analysed after exposing the fishes to 15 °C (low), 25 °C (control) and 35 °C (high) for a duration of 3 and 6 h. The upper and lower temperatures regimes were decided by the Critical Thermal Limit (CTMAX and CTMIN). The CAT activity was high in both the tissues at 35 °C within 3 h, while LPO activity decreased throughout the study when compared with the control group indicating immoderate cellular disturbance and surplus oxidative stress. At 15 °C (3 h), tissues reported more glucose compared with the upper thermal slab. GSH increased in both the tissues at 15 °C compared with the control for 3 and 6 h. GST activity, however, flourished at 35 °C in muscles and gills for the 3-h regime. The current study demonstrated disturbing impacts of temperature on the survivability of the Koi carps in a domesticated environment.

中文翻译：

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瞬时温度扰动对幼锦鲤 (Cyprinus carpio var koi) 氧化应激指数和葡萄糖水平的影响

本研究报告了短时间暴露于急性热应激下的锦鲤鳃和肌肉中氧化还原状态和葡萄糖活性的变化。将鱼暴露于 15°C（低）后，分析脂质过氧化 (LPO) 和谷胱甘肽 (GSH)、过氧化氢酶 (CAT) 和谷胱甘肽-S-转移酶 (GST) 活性以及葡萄糖水平的变化, 25 °C (控制) 和 35 °C (高) 持续 3 和 6 小时。温度上限和下限由临界热极限（CTMAX 和 CTMIN）决定。CAT 活性在 35 °C 下 3 小时内在两种组织中都很高，而与对照组相比，LPO 活性在整个研究过程中都在下降，表明细胞受到过度干扰和氧化应激过剩。在 15 °C（3 小时）时，与上热板相比，组织报告了更多的葡萄糖。与对照相比，15°C 时两种组织的 GSH 均增加 3 小时和 6 小时。然而，GST 活动在 35 °C 下在肌肉和鳃中在 3 小时的情况下蓬勃发展。目前的研究表明，温度对锦鲤在驯化环境中的生存能力产生了令人不安的影响。