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

Abstract

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 ...

Muscle Antioxidant Activity and Meat Quality Are Altered by Supplementation of Astaxanthin in Broilers Exposed to High Temperature

“…Although decreased MDA concentrations seem to be consistent in the plasma and leg muscle, this consistency is missing for catalase and SOD activity. These results are in agreement with the findings of other researchers studying antioxidant factors concerning the decrease of risk factors including MDA in animals treated with astaxanthin [ 8 , 15 , 33 , 34 ]. Although the linear decreases in the MDA concentrations in the plasma and leg muscles were in line with the TAC in the leg muscle and respective plasma enzymes such as catalase and SOD concentrations change, the detected TAC changes in plasma did not match with the current results.…”

“…Although astaxanthin has a potent antioxidant activity [ 15 , 34 , 35 , 36 ], previous studies did not focus on the influences of supplemental astaxanthin on the meat quality cascade related to high ambient temperatures in the broiler chickens at the total antioxidant capacity level. Therefore, this dose-dependent study was performed to evaluate the effects of astaxanthin on antioxidant status in meat, plasma, and their relationship with meat quality and color.…”

“…The antioxidant capacity of astaxanthin is approximately ten times greater than those usual carotenoids including zeaxanthin, tunaxanthin, lutein, β-carotene, and cantaxanthin, and also a hundred times higher than vitamin E [ 13 ]. Apart from the aforementioned antioxidant capacity, astaxanthin can also be used as a pigment in aquaculture to increase the pink color of meat in salmonid [ 14 ] or rainbow trout [ 15 ]. To the broiler industry, meat and skin color are known as major quality issues for meat selection by consumers in the market [ 7 , 16 , 17 ].…”

Fish and hyperoxia—From cardiorespiratory and biochemical adjustments to aquaculture and ecophysiology implications

“…and brain tissue of a tide pool sculpin ( Oligocottus maculosus , Cottidae) exposed to acute extreme hyperoxia (305% air sat.) (Kalinowski et al., 2019; Lau et al., 2019; Lushchak et al., 2005; Lygren et al., 2000; Singh et al., 2016). Additionally, lipid peroxide content increased in liver, brain and muscle of goldfish during acute hyperoxia exposure (Lushchak et al., 2005), and oxidized lipid products of arachidonic and adrenic acid increased in muscle after acute hyperoxia (127% air sat.)…”

“…For example, while TBARS increased with hyperoxia in goldfish muscle, they were unchanged in liver and kidney, and decreased in brain tissue (Lushchak et al., 2005). Moreover, TBARS increased with hyperoxia exposure in muscle, but not in the liver of rainbow trout (Kalinowski et al., 2019). Elevated levels of TBARS were also evident in the brain, but not liver or gill of the tide pool sculpin (Lau et al., 2019).…”