High dietary arachidonic acid produces excess eicosanoids, and induces hepatic inflammatory responses, oxidative stress and apoptosis in juvenile Acanthopagrus schlegelii

Bao, Yangguang; Shen, Yuedong; Wu, Zhaoxun; Tao, Shunshun; Yang, Bingqian; Zhu, Tingting; Zhao, Wenli; Zhang, Yingying; Zhao, Xiaoyi; Wang, Ziyi; Zhou, Qicun; Jin, Min

doi:10.1016/j.aqrep.2023.101506

Cited by 2 publications

(4 citation statements)

References 65 publications

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“…The results underline a pronounced influence of dietary AA intake on the eicosanoids derived from AA in rainbow trout, specifically highlighting that the AA-2.5 diet led to increased eicosanoid production from AA. These findings are consistent with those from other fish species that also showed increased levels of eicosanoids from AA in various tissues when fed a higher AA diet 31 , 35 – 38 . Despite the potential interplay of AA with EPA and DHA in membrane phospholipid integration, this study did not observe any significant influence of diets on EPA and DHA oxylipin levels.…”

Section: Discussionsupporting

confidence: 91%

“…Excessive AA-derived oxylipins, particularly HETE and PGs, are known to induce inflammation 17 . While inflammation can be beneficial in regulated situations, such as wound healing or fighting infection, it can be detrimental if left uncontrolled 38 . In fish, there's evidence that excessive consumption of n-6 PUFA can increase inflammation and lead to negative outcomes, such as triggering oxidative stress 36 , 38 .…”

Section: Discussionmentioning

confidence: 99%

“…While inflammation can be beneficial in regulated situations, such as wound healing or fighting infection, it can be detrimental if left uncontrolled 38 . In fish, there's evidence that excessive consumption of n-6 PUFA can increase inflammation and lead to negative outcomes, such as triggering oxidative stress 36 , 38 . In addition, Koven et al 9 suggested that excess dietary AA in fish could disrupt the balance of cellular fatty acids, inhibit growth and induce inflammation.…”

Section: Discussionmentioning

confidence: 99%

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Adverse effects of excessive dietary arachidonic acid on survival, PUFA-derived enzymatic and non-enzymatic oxylipins, stress response in rainbow trout fry

Cardona,

Segret,

Heraud

et al. 2024

Sci Rep

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Arachidonic acid (C20: 4n-6, AA) plays a fundamental role in fish physiology, influencing growth, survival and stress resistance. However, imbalances in dietary AA can have detrimental effects on fish health and performance. Optimal AA requirements for rainbow trout have not been established. This study aimed to elucidate the effects of varying dietary AA levels on survival, growth, long-chain polyunsaturated fatty acid (LC-PUFA) biosynthetic capacity, oxylipin profiles, lipid peroxidation, and stress resistance of rainbow trout fry. Over a period of eight weeks, 4000 female rainbow trout fry at the resorptive stage (0.12 g) from their first feeding were fed diets with varying levels of AA (0.6%, 1.1% or 2.5% of total fatty acids) while survival and growth metrics were closely monitored. The dietary trial was followed by an acute confinement stress test. Notably, while the fatty acid profiles of the fish reflected dietary intake, those fed an AA-0.6% diet showed increased expression of elongase5, highlighting their inherent ability to produce LC-PUFAs from C18 PUFAs and suggesting potential AA or docosapentaenoic acidn-6 (DPAn-6) biosynthesis. However, even with this biosynthetic capacity, the trout fed reduced dietary AA had higher mortality rates. The diet had no effect on final weight (3.38 g on average for the three diets). Conversely, increased dietary AA enhanced eicosanoid production from AA, suggesting potential inflammatory and oxidative consequences. This was further evidenced by an increase in non-enzymatic lipid oxidation metabolites, particularly in the AA-2.5% diet group, which had higher levels of phytoprostanes and isoprostanes, markers of cellular oxidative damage. Importantly, the AA-1.1% diet proved to be particularly beneficial for stress resilience. This was evidenced by higher post-stress turnover rates of serotonin and dopamine, neurotransmitters central to the fish's stress response. In conclusion, a dietary AA intake of 1.1% of total fatty acids appears to promote overall resilience in rainbow trout fry.

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Section: Discussionsupporting

confidence: 91%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Adverse effects of excessive dietary arachidonic acid on survival, PUFA-derived enzymatic and non-enzymatic oxylipins, stress response in rainbow trout fry

Cardona,

Segret,

Heraud

et al. 2024

Sci Rep

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“…Some kinds of n-6 PUFA may play the pro-inflammatory mediators by oxidation of low-density lipoprotein (LDL) and the conversion of 18 : 2n-6 to arachidonic acid, which adversely affects health [44]. Besides, ARA is the main n-6 LC-PUFA, and excessive intake of ARA in aquatic animals can cause apoptosis and oxidative stress, resulting in inflammatory responses [49]. Consequently, female swimming crabs fed the diet with 1.00% CHO is more beneficial for consumers due to the high level of n-3 LC-PUFA and low level of n-6 LC-PUFA in the edible portions.…”

Section: Aquaculture Nutritionmentioning

confidence: 99%

Cholesterol Modifies Nutritional Values and Flavor Qualities in Female Swimming Crab (Portunus trituberculatus)

Zhu,

Jin,

Peng

et al. 2024

Aquaculture Nutrition

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The quality of crustacean aquatic products is affected by feed. Cholesterol (CHO), an essential element for crustacean growth, has been widely supplemented in diet, but its food quality regulation remains unclear. The study aimed to investigate the effects of different dietary CHO levels (0.12%, 1.00%, and 2.50%) on the nutritional value and flavor quality in the edible parts of female swimming crabs (Portunus trituberculatus). Results showed that dietary CHO levels significantly increased lipid content in the hepatopancreas and promoted the accumulation of n-3 long-chain polyunsaturated fatty acids (LC-PUFA) in the hepatopancreas and muscle by activating the gene expression related to biosynthesis pathways. However, with dietary CHO levels increased, protein content in muscle decreased significantly. This may be related to dietary CHO supplementation (especially 2.50% CHO level) suppressed amino acid accumulation in the hepatopancreas and muscle by downregulating the target of the rapamycin pathway and upregulating amino acid catabolism-related genes. Moreover, 1.00% CHO treatment had higher relative levels of volatiles, producing grassy, fruity, and fatty odors in muscle, which may be due to the upregulation of the branched-chain amino acid transaminase (bcat) expression level. Dietary CHO weakened nucleotide and free amino acid accumulation in hepatopancreas and muscle. Overall, this study suggests that dietary 1.00% CHO level had higher LC-PUFA and pleasing flavor substances in muscle but was not conducive to hepatopancreatic protein and flavor nucleotide deposition of swimming crab.

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High dietary arachidonic acid produces excess eicosanoids, and induces hepatic inflammatory responses, oxidative stress and apoptosis in juvenile Acanthopagrus schlegelii

Cited by 2 publications

References 65 publications

Adverse effects of excessive dietary arachidonic acid on survival, PUFA-derived enzymatic and non-enzymatic oxylipins, stress response in rainbow trout fry

Adverse effects of excessive dietary arachidonic acid on survival, PUFA-derived enzymatic and non-enzymatic oxylipins, stress response in rainbow trout fry

Cholesterol Modifies Nutritional Values and Flavor Qualities in Female Swimming Crab (Portunus trituberculatus)

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