Development of Plasma Vitellogenin Assay for Estrogenic Effects of Endocrine-Disrupting Chemicals Using Ovariectomized Goldfish (Carassius auratus)

  • Ishibashi Hiroshi
    Faculty of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto Graduate School of Science and Technology, Nagasaki University
  • Kobayashi Makito
    Department of Biology, Division of Natural Sciences, International Christian University
  • Tomiyasu Yuki
    Faculty of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto
  • Miyahara Maki
    Faculty of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto
  • Tachibana Katsuyasu
    Graduate School of Science and Technology, Nagasaki University
  • Tsuchimoto Mutsuyosi
    Graduate School of Science and Technology, Nagasaki University
  • Arizono Koji
    Faculty of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto

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Abstract

Plasma vitellogenin (VTG) assay was developed using ovariectomized goldfish (Carassius auratus) for determining the estrogenic effects of endocrine-disrupting chemicals. In a laboratory study, we assessed the estrogenic activity of commercial fish diets by using a diet for ornamental carp (CD) and a casein-based formulated fish diet (FD), which was shown to not contain soybean or fish meal in a previous study. In ovariectomized fish, plasma VTG concentrations were significantly higher in the CD-fed group than in the FD-fed group. These results indicate that the estrogen activity of CD may be high enough to cause induction of plasma VTG in ovariectomized goldfish as previously observed in male goldfish. Moreover, the effect of estrogen on plasma VTG induction was confirmed by significant plasma VTG production following the exposure of FD-fed ovariectomized goldfish to a nominal estradiol-17β concentration of 100 μg/l for 31 days. Our data suggest that induction of plasma VTG using ovariectomized goldfish is a good tool for evaluating the estrogenic effects of endocrine-disrupting chemicals.<br>

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