Dietary L-arginine supplementation reduces lipid accretion by regulating fatty acid metabolism in Nile tilapia (Oreochromis niloticus)

Abstract

Background: Excessive white fat accumulation in humans and other animals is associated with the development of multiple metabolic diseases. It is unknown whether dietary L-arginine supplementation reduces lipid deposition in high fat diet-fed Nile tilapia (Oreochromis niloticus). Results: In the present study, we found that dietary supplementation with 1% or 2% arginine decreased the deposition and concentration of fats in the liver; the concentrations of triglycerides, low-density lipoprotein, total cholesterol, and high-density lipoprotein in the serum; and the diameter of adipocytes in intraperitoneal adipose tissue. Compared with the un-supplementation control group, the hepatic activities of alanine aminotransferase, aspartate aminotransferase, and lactate dehydrogenase, and hepatic concentration of malondialdehyde were reduced but these for catalase and superoxide dismutase were enhanced by dietary supplementation with 2% arginine. Arginine supplementation reduced the total amounts of monounsaturated fatty acids, while increasing the total amounts of n-3 and n-6 polyunsaturated fatty acids in the liver. These effects of arginine were associated with reductions in mRNA levels for genes related to lipogenesis (sterol regulatory element-binding protein-1, acetyl-CoA carboxylase α, stearoyl-CoA desaturase, and fatty acid synthase) but increases in mRNA levels for genes involved in fatty acid β-oxidation (carnitine palmitoyltransferase 1α and peroxisome proliferator-activated receptor α). In addition, hepatic mRNA levels for Δ4 fatty acyl desaturase 2 and elongase 5 of very long-chain fatty acids were enhanced by arginine supplementation. Conclusion: These results revealed that dietary L-arginine supplementation to tilapia reduced high fat diet-induced fat deposition and fatty acid composition in the liver by regulating the expression of genes for lipid metabolism.

[Retracted] The Prevention and Control Mechanism of Sports Risks in Colleges and Universities under the Background of the Integration of Sports and Education

“…The probability of sports risk is related to the form of exercise, sports content, sports methods, the level of exercisers, physical health, and the degree of exercise knowledge, and sports risk can be avoided. Liu et al [ 8 ] believe that sports risk affects the body, material, and spirit; that sports risk has the possibility, controllability, severity, and detectability; and that risk causes induce risk events. The research on risk events induced by risk causes is the starting point for the prevention and control of sports risks in colleges and universities.…”

Arginine metabolism and its functions in growth, nutrient utilization, and immunonutrition of fish

“…In juvenile red sea bream, the minimum lipid content was found in dietary arginine supplementation of 2.22% and 2.54%, and such arginine levels also lead to optimal growth performance ( Rahimnejad and Lee 2014 ). Dietary arginine supplementation in Nile tilapia also reduced high fat diet-induced fat deposition in the liver by regulating the expression of genes for lipid metabolism ( Li et al., 2020 ). Therefore, the influences of arginine on fish lipid metabolism may be related to the arginine dosage and fish species.…”

Understanding Nutrition and Metabolism of Threatened, Data-Poor Rheophilic Fishes in Context of Riverine Stocking Success- Barbel as a Model for Major European Drainages?

“…It might suggest the existence of these mechanisms in high energy demanding rheophilic fishes too, eating protein-dominated and carbohydrate-limited diet in the wild. Recently, arginine has also been linked to upregulate fatty acids synthesis in fish [ 99 , 100 ]; positive correlation in body was also observed ( Figure 3 ). In diets A and B, the supply of these abovementioned BCAAs and arginine was higher which coincided with higher body energy, lipid reserves ( Figure 8 ), as well as higher muscle reserves of omega-3 FAs, EPA, and DHA ( Figure 9 ).…”