Garlic (Allium sativum) and Fu-ling (Poria cocos) mitigate lead toxicity by improving antioxidant defense mechanisms and chelating ability in the liver of grass carp (Ctenopharyngodon idella).

The heavy metal lead (Pb) is a contaminant widely distributed in the food chain. In this study, eight weeks of feeding containing Garlic (Allium sativum) or Fu-ling (Poria cocos) or both, markedly increased the growth index, enzyme activity, and serum index and significantly decreased muscle Pb level in grass carp (Ctenopharyngodon idella). Upon Pb exposure, the feeding Garlic or Fu-ling or both possessed the similar effects on improving the function of the antioxidant system and chelating ability. Further, the gene expressions of metal binding proteins (TF and MT-2) in the liver of the three experimental groups were significantly higher than those of the control group, which were all highly up-regulated after Pb exposure. At the same time, the activities of antioxidant enzymes (SOD and CAT) and the content of non-enzymatic substance (GSH) in the liver of the Garlic group, Fu-ling group and mixed group were stable compared to the control group after Pb exposure. Moreover, the reduction of Pb toxicity was manifested by the decrease of Pb content in the muscle, and the stable expression of heat stress proteins (HSP30 and HSP60) and immune-related genes (TNF-α and IL-1β). Taken together, the study preliminarily shows that the Garlic and Fu-ling play a role in mitigating the toxicity of Pb in grass carp.