Abstract
This work aims to elucidate the potential of Spirulina platensis (SP) to hinder the accumulation of polyethylene nanoparticles (PE-NPS) in crayfish ( Procambarus clarkii ) and to reduce their detrimental impacts. Four groups (control (only food), PE-NP S (10 mg/L), PE-NPS (10 mg/L) + S. platensis, and only S. platensis in the last group) were studied. The group exposed to PE-NP S only showed: (1) an increase in oxidative stress enzymes (the superoxide dismutase (SOD), glutathione peroxidase (GPx), glutathione (GSH), and total active cannabinoids (TAC)); (2) a decrease in the activity of the nervous and immune system enzymes (nitric oxide (NO), acetylcholinesterase (AchE), lysozyme activities LYZ, phenoloxidase (POX), and acid phosphatase (ACP)); and (3) a reduction in the hemocyte counts as a circulatory system marker. In the group treated with PE-NPs + S. platensis, there was a positive effect on: (1) the oxidative stress enzymes which reduced by almost 9%; (2) the neurological parameters have shown a significant increase by around 10.5%; the immune parameters (LYZ and ACP) showed a slight increase by almost 6.5%, while the POX enzyme elevated by 18% till reached its normal activity, and (3) the hemocyte counts increased significantly by 18%. The results illustrate the ability of S. platensis to reduce the adverse impacts of PE-NPs on crayfish.