Oxidative Stress and Antioxidant Mechanisms in Aquatic Systems

Aquatic organisms from microbes to fish and invertebrates constantly encounter factors that provoke the formation of reactive oxygen species (ROS), including ultraviolet radiation, salinity fluctuations, temperature shifts and anthropogenic pollutants. ROS such as superoxide anions and hydrogen peroxide can damage lipids, proteins and nucleic acids, leading to impaired cell function or death. To counteract these threats, aquatic species employ a range of antioxidant defences. Enzymatic systems—superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPx)—catalyse the conversion of ROS to less harmful molecules, while non-enzymatic antioxidants such as glutathione, carotenoids and ascorbate scavenge free radicals directly. The dynamic balance between ROS production and antioxidant capacity underpins organismal health and resilience, influencing growth, reproduction and survival. At the ecosystem level, antioxidant processes in primary producers shape food-web dynamics, whereas in aquaculture, modulation of antioxidant status can improve stress tolerance and product quality. Global challenges such as rising sea temperatures, acidification and pollutant loads intensify oxidative pressures, making the elucidation of antioxidant strategies vital for conservation and sustainable exploitation of aquatic resources.

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Oxidative Stress and Antioxidant Mechanisms in Aquatic Systems publication trend

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Technical terms

Reactive oxygen species (ROS): Highly reactive molecules derived from oxygen that can oxidise cellular components.

Lipid peroxidation: Oxidative degradation of lipids leading to compromised membrane structure and function.

Enzymatic antioxidants: Proteins such as superoxide dismutase, catalase and glutathione peroxidase that catalyse the neutralisation of ROS.

Glutathione: A small thiol‐containing tripeptide that maintains redox homeostasis and participates in detoxification.

Non-enzymatic antioxidants: Low-molecular-weight compounds, including carotenoids and vitamin C, that scavenge free radicals without enzymatic catalysis.