Effect of dietary Astaxanthin sources supplementation on muscle pigmentation and lipid peroxidation in rainbow trout (Oncorhynchus mykiss)

Brambilla, Fabio; Forchino, Andrea Alberto; Antonini, Micaela; Rimoldi, Simona; Terova, Genciana; Saroglia, Marco

doi:10.4081/ijas.2009.s2.845

Cited by 10 publications

(4 citation statements)

References 2 publications

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“…Therefore, the unaltered lipid peroxidation process contributes to outline a more intriguing scenario. In particular, astaxanthin is recognized as effective molecule in preventing lipid peroxidation (Dose et al, 2016;Xie et al, 2017) and in lowering MDA concentration in O. mykiss (Brambilla et al, 2009). According to these results we measured a slight lowering of MDA levels in Ax and Ax + Cx-treated rainbow trout liver, although our values did not reach the statistical significant differences.…”

Section: Discussioncontrasting

confidence: 60%

Effects of astaxanthin and canthaxanthin on oxidative stress biomarkers in rainbow trout

Elia

Prearo²,

Dörr

et al. 2019

Journal of Toxicology and Environmental Health, Part A

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Farmed trout are commonly fed carotenoid-enriched diets during the finishing period to acquire the typical red-to-pink flesh color in salmonid muscle. The aim of this study was to examine the effects of the two xanthophylls, astaxanthin (Ax) or canthaxanthin (Cx), administered individually or in combination, on oxidative stress biomarkers in kidney and liver of rainbow trout. Specimens were fed Ax and/or Cx enriched diets with 75 or 25 mg of each compound/kg for eight weeks. Changes in concentration of oxidative stress biomarkers, such as glutathione, superoxide dismutase, catalase, glutathione peroxidase, glutathione reductase, and glutathione S-transferase, were recorded in Axand Cx-dosed trout. The two carotenoids, mainly Cx, impelled antioxidant defense in rainbow trout, while lipid peroxidation process was not recorded for all Ax or Cx-dosed trout. Furthermore, both combined xanthophylls did not exert remarkable combined effects in liver and kidney. Biomarker responses were generally altered in both tissues throughout both experimental endpoints, suggesting that different time-dependent pathways may be involved in strengthening the anti-oxidative defense in Ax and/or Cx-fed trout.

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Section: Discussioncontrasting

confidence: 60%

Effects of astaxanthin and canthaxanthin on oxidative stress biomarkers in rainbow trout

Elia

Prearo²,

Dörr

et al. 2019

Journal of Toxicology and Environmental Health, Part A

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“…Contrary to episodic hyperoxia challenge, dietary AX supplementation decreased susceptibility to lipid peroxidation in both liver and muscle. Similarly, dietary AX decreased TBARS concentration in muscle of rainbow trout [52] and liver of yellow catfish submitted to crowding stress [53].…”

Section: Dietary Ax and Episodic Hyperoxia On Physiological Responsementioning

confidence: 89%

Influence of Dietary Astaxanthin on the Hepatic Oxidative Stress Response Caused by Episodic Hyperoxia in Rainbow Trout

et al. 2019

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A 13-week feeding trial was carried out with juvenile rainbow trout to test two diets: a control diet without astaxanthin (AX) supplementation (CTRL diet), and a diet supplemented with 100 mg/kg of synthetic AX (ASTA diet). During the last week of the feeding trial, fish were exposed to episodic hyperoxia challenge for 8 consecutive hours per day. Episodic hyperoxia induced physiological stress responses characterized by a significant increase in plasma cortisol and hepatic glycogen and a decrease in plasma glucose levels. The decrease of plasma glucose and the increase of hepatic glycogen content due to episodic hyperoxia were emphasized with the ASTA diet. Hyperoxia led to an increase in thiobarbituric acid-reactive substances in the muscle, diminished by dietary AX supplementation in both liver and muscle. Muscle and liver AX were increased and decreased respectively after 7-day episodic hyperoxia, leading to an increase in flesh redness. This augment of muscle AX could not be attributed to AX mobilization, since plasma AX was not affected by hyperoxia. Moreover, hyperoxia decreased most of antioxidant enzyme activities in liver, whereas dietary AX supplementation specifically increased glutathione reductase activity. A higher mRNA level of hepatic glutathione reductase, thioredoxin reductase, and glutamate-cysteine ligase in trout fed the ASTA diet suggests the role of AX in glutathione and thioredoxin recycling and in de novo glutathione synthesis. Indeed, dietary AX supplementation improved the ratio between reduced and oxidized glutathione (GSH/GSSG) in liver. In addition, the ASTA diet up-regulated glucokinase and glucose-6-phosphate dehydrogenase mRNA level in the liver, signaling that dietary AX supplementation may also stimulate the oxidative phase of the pentose phosphate pathway that produces NADPH, which provides reducing power that counteracts oxidative stress. The present results provide a broader understanding of the mechanisms by which dietary AX is involved in the reduction of oxidative status. very much linked to oxidative stress, which is the result of an imbalance between the production of reactive oxygen (ROS) and nitrogen species (RNS) by cell respiration and immune responses, and the state of the antioxidant defenses [1]. In order to protect against oxidative stress, organisms have developed antioxidant systems consisting of low-molecular-mass compounds including glutathione, ascorbic and uric acid, tocopherols, and carotenoids, and high-molecular-mass proteins including superoxide dismutases, catalases, Se-dependent glutathione peroxidases, glutathione reductase, and glucose-6-phosphate dehydrogenase [2].Carotenoids are natural pigments with immune-stimulant and antioxidant properties [3,4] and are present in the integument of many vertebrate species, generating bright-colored traits [5] Among carotenoids, astaxanthin (AX) is the most commonly used feed additive in order to achieve the characteristic red-pink coloration in crustaceans and salmonids [6,7]. The red coloration of AX is due ...

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“…Synthetic astaxanthin is widely used in aquaculture to provide color due to its ability to build up in the skin, muscles, gonads and eggs of fish (Meyers and Chen 1982). More than providing bright color to fish muscles, the dietary astaxanthin reduces lipid peroxidation and so improves fish fillets quality (Brambilla et al 2009).…”

Section: Introductionmentioning

confidence: 99%

Bacterial pigment for Nile tilapia feeding

et al. 2015

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The aim of this study was to evaluate the effects of different carotenoids sources in tilapia fish diets on the animals' performance and fillets characteristics. Nine hundred and sixty tilapias, Oreochromis niloticus, averaging 15 g were distributed into 24 tanks to receive one of the six treatments (four repetitions) for 80 days: basal diet with no pigment (control group), basal diet with 350 mg/kg astaxanthin 10 % and basal diets added of four different concentrations of Rubrivivax gelatinosus biomass (175, 350, 700 and 1400 mg/kg). Variables analyzed included feed consumption, weight gain, feed conversion and specific growth rate for the animals and pH, proximate composition, carotenoids, polyunsaturated fatty acids and color for the fillets. Productive parameters did not differ statistically. Moisture content was lower on the fillets of treatments with pigments. The protein contents on the fillets of diets supplemented with the bacterial biomass were higher than in control group, while pH, minerals and lipids did not vary among treatments. Lightness and yellowness did not differ among the treatments, but redness and carotenoids contents were higher for all the groups that received the pigments than for the control group. The ratio of polyunsaturated fatty acids n-6/n-3 was improved with the dietary biomass. So, it was concluded that the use of the pigmenting ingredients did not alter productive parameters but increased redness and carotenoids contents in the fillets. Moreover, the use of R. gelatinosus biomass also increased the protein contents and improved the fatty acids profile in the fillets.

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Effect of dietary Astaxanthin sources supplementation on muscle pigmentation and lipid peroxidation in rainbow trout (Oncorhynchus mykiss)

Cited by 10 publications

References 2 publications

Effects of astaxanthin and canthaxanthin on oxidative stress biomarkers in rainbow trout

Effects of astaxanthin and canthaxanthin on oxidative stress biomarkers in rainbow trout

Influence of Dietary Astaxanthin on the Hepatic Oxidative Stress Response Caused by Episodic Hyperoxia in Rainbow Trout

Bacterial pigment for Nile tilapia feeding

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