Micro-algal astaxanthin could improve the antioxidant capability, immunity and ammonia resistance of juvenile Chinese mitten crab, Eriocheir sinensis

Jiang, Xiaodong; Zu, Lu; Wang, Zhiyan; Cheng, Yongxu; Yang, Yuhong; Wu, Xugan

doi:10.1016/j.fsi.2020.05.021

Cited by 52 publications

(29 citation statements)

References 70 publications

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“…In the current study, the AKP activities in hemolymph significantly increased with the increase in dietary Ast levels, indicating a positive effect of dietary Ast on the immunity of P. monodon. This finding agreed with previous studies on Eriocheir sinensis ( Jiang et al, 2020 ). Changes in the ALT and AST enzymes levels in hemolymph always indicate the physiological state of hepatopancreas cells ( Ettefaghdoost and Haghighi, 2021 ).…”

Section: Discussionsupporting

confidence: 94%

“…In general, the activities of SOD and CAT would be upregulated to quench reactive oxygen species (ROS) produced during stress ( Duan et al, 2015 ). Studies on Macrobrachium nipponense ( Ettefaghdoost and Haghighi, 2021 ), P. monodon ( Niu et al, 2014 ), and E. sinensis ( Jiang et al, 2020 ) showed a significant reduction of these two enzymes in treatments containing Ast compared with control, which were consistent with the present study. T-AOC represents a comprehensive indicator of the antioxidant status of an individual ( Zhang et al, 2013 ).…”

Section: Discussionsupporting

confidence: 92%

“…Combined, these data consistently suggest that dietary Ast as a nutritional factor is important in stimulating aquatic animals’ growth and survival. However, some controversies were found among studies on L. vannamei ( Ju et al, 2011 ), M. japonicus ( Yamada et al, 1990 ; Chien and Jeng, 1992 ), and Eriocheir sinensis ( Long et al, 2017 ; Jiang et al, 2020 ), which demonstrated that growth and survival of juveniles were similar regardless of whether including Ast in the diet or not. These inconsistent conclusions may be explained by different carotenoid requirements among aquatic animal species, culture condition (indoor or not, exogenous carotenoids intake or not, culture period, temperature, and density), the composition of feed (basal carotenoid content in the diet), and state of animal health.…”

Section: Discussionmentioning

confidence: 99%

“…As the best-established function, there is no doubt that shrimp dietary with Ast supplementation would achieve desired red color due to increased Ast concentration in shell ( Shahidi and Brown, 1998 ). Jiang et al (2020) reported that exoskeleton Ast contents are correlated with the redness ( a ∗ ) value of crustaceans on cooking, which reflects the Ast concentrations in tissues. The current study detected increased Ast concentration in shell with the increasing dietary Ast levels as expected.…”

Section: Discussionmentioning

confidence: 99%

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Effects of Dietary Phaffia rhodozyma Astaxanthin on Growth Performance, Carotenoid Analysis, Biochemical and Immune-Physiological Parameters, Intestinal Microbiota, and Disease Resistance in Penaeus monodon

et al. 2021

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The present study aimed to investigate the effect of dietary astaxanthin (Ast) from Phaffia rhodozyma on growth performance, survival, carotenoid content, the activity of antioxidant and immune-related enzymes, intestinal microbiota comparison, and disease resistance against Vibrio parahaemolyticus in Penaeus monodon. Juveniles (average weight 3.15 ± 0.12 g) were fed with six experimental diets supplemented with 0 (Control), 20.5, 41, 61.5, 82, and 102.5 mg/kg of Ast (defined as diet A–D) in triplicate for 56 days. The results indicated that shrimp fed with Ast supplementation significantly (p < 0.05) improved growth performance compared with the control. Furthermore, significantly (p < 0.05) increased survival and decreased feed conversion ratio (FCR) demonstrated the beneficial effects of dietary Ast on enhancing nutrient utilization and ultimately improving the growth and survival of shrimp. Furthermore, shrimp fed with Ast including diet developed a deeper red color than the control, consistent with the significantly (p < 0.05) increased Ast deposition in the shrimp shell. Hemolymph-immunological parameters [aspartate aminotransferase (AST), alanine aminotransferase (ALT), and alkaline phosphatase (AKP)] and hepatopancreatic antioxidant status [total antioxidant capacity (T-AOC), malondialdehyde (MDA), catalase (CAT), and superoxide dismutase (SOD)] were significantly (p < 0.05) affected by dietary Ast supplementation. Dietary increasing Ast levels significantly (p < 0.05) increased shrimp resistance performance to V. parahaemolyticus according to the LT50 results in the current study, which may be caused by increased total carotenoid contents in shrimp tissues from all the Ast-supplemented treatments. Conversely, intestinal microbiota biodiversity and richness were not affected by dietary Ast. The best performances of growth, antioxidant status, immunological response, and carotenoid deposition were observed in diets E and F among all the Ast-supplemented treatments. Overall, all the data suggested that dietary P. rhodozyma Ast played a critical role in improving growth performance, achieving the desired coloration, increasing carotenoid content, and keeping better health status of shrimp. Based on these positive performances, P. rhodozyma Ast could gain the trust of the consumers as a natural source and provide a potential alternative for synthetic Ast using in the Penaeus monodon culture industry.

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Section: Discussionsupporting

confidence: 94%

Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Effects of Dietary Phaffia rhodozyma Astaxanthin on Growth Performance, Carotenoid Analysis, Biochemical and Immune-Physiological Parameters, Intestinal Microbiota, and Disease Resistance in Penaeus monodon

et al. 2021

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“…With the extension of enzymatic hydrolysis time, oligopeptide was continuously produced from the Acetes chinensis protein (Chatterjee et al, 2020), reaching the maximum of 46.78 ± 1.03%, and then it was gradually decreased due to the further production of free amino acids (Fujiya & Tavares, 2015) (Figure 2(a)). Astaxanthin, a type of bright red carotenoid, has many physiological functions, such as anti-inflammatory (Farruggia et al, 2018) and immunity-improving effects (Jiang et al, 2020). The astaxanthin was gradually released from the astaxanthin-protein complex (Armenta-Lopez et al, 2002) of Acetes chinensis with the extension of enzymatic hydrolysis time, which remained increasing and reached 14.71 ± 0.32 μg/g (Figure 2(b)).…”

Section: Discussionmentioning

confidence: 97%

Variations of nutritional and putrescent compositions during enzymolysis of Acetes chinensis

Feng

Zhong

et al. 2021

CyTA - Journal of Food

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We assessed the changes in nutritional and putrescent components during enzymolysis of Acetes chinensis. Oligopeptide and astaxanthin both reached a maximum of 46.78 ± 1.03% and 14.71 ± 0.32 mg/kg at 6 h, respectively. The total free amino acid changed from 6.37 ± 0.08 g/ 100 g to 14.21 ± 0.17 g/100 g at 8 h. However, the volatile base nitrogen reached 143.50 ± 6.21 mg/ 100 g at 10 h. The total biogenic amine was first decreased and then increased to 6,324.00 ± 10.56 mg/kg. Moreover, the acid and peroxide values reached 4.93 ± 0.17 mg/g and 5.56 ± 0.23 mg/kg at 10 h, respectively. Therefore, although Acetes chinensis hydrolysate was rich in nutrients, the putrescent components, including volatile base nitrogen, biogenic amine, acid and peroxide values, were increased during enzymolysis. Collectively, the enzymatic hydrolysis process of Acetes chinensis should be appropriately regulated to reduce the contents of putrescent components. Variaciones de la composición nutricional y putrescente de Acetes chinensis durante su enzimólisis RESUMENEl presente estudio se propuso evaluar los cambios en los componentes nutricionales y putrescentes de Acetes chinensis. durante su enzimólisis Este proceso permitió comprobar que el oligopéptido y la astaxantina alcanzaron un máximo de 46.78 ± 1.03% y 14.71 ± 0.32 mg/kg a las seis horas, respectivamente. Además, el aminoácido libre total pasó de 6.37 ± 0.08 g/100 g a 14.21 ± 0.17 g/100 g a las ocho horas. El nitrógeno base volátil alcanzó 143.50 ± 6.21 mg/100 g a las 10 horas. Asimismo, la amina biogénica total disminuyó primero y aumentó después hasta 6,324.00 ± 10.56 mg/kg, mientras los valores de ácido y peróxido alcanzaron 4.93 ± 0.17 mg/g y 5.56 ± 0.23 mg/kg a las 10 horas, respectivamente. Por lo tanto, aunque el hidrolizado de Acetes chinensis es rico en nutrientes, durante su enzimólisis se incrementaron los componentes putrescentes, incluyendo el nitrógeno base volátil, la amina biogénica y los valores de ácido y peróxido. Se concluye que, en conjunto, el proceso de hidrólisis enzimática de Acetes chinensis debería ser regulado adecuadamente para reducir el contenido de componentes putrescentes.

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Microalga‐ and yeast‐based astaxanthin production via nutrient recovery from wastewater for aquaculture practice: an emerging technology for sustainable development

2022

J of Chemical Tech & Biotech

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Microbial astaxanthin, which is a high‐value antioxidative pigment, has been widely used in aquaculture for pigmentation, immunity enhancement and disease resistance. This novel model is regarded as an emerging way to alleviate environmental pollution and ecological problems. Therefore, cultivation of astaxanthin‐rich microorganisms for aquaculture merits attention of researchers and technicians. This paper presents research progresses in microbial strain screening, astaxanthin formation pathways and inducing conditions. Particularly, two‐stage cultivation, which could effectively improve astaxanthin productivity in microorganisms, is summarized. In addition, the integration of microorganism cultivation with wastewater remediation to simultaneously lower the production cost of astaxanthin and create environmental benefits is discussed. Last but not least, an in‐depth discussion of the effect of extracted astaxanthin or astaxanthin‐rich biomass on fish/shrimp rearing is provided. Based on a literature review and the present authors’ experience in industry, this paper lists some problems, such as safety risks of microbial biomass and potential ecological disasters. Besides, potential solutions and prospects are discussed to promote the further development of astaxanthin‐related industry. © 2022 Society of Chemical Industry (SCI).

show abstract

Micro-algal astaxanthin could improve the antioxidant capability, immunity and ammonia resistance of juvenile Chinese mitten crab, Eriocheir sinensis

Cited by 52 publications

References 70 publications

Effects of Dietary Phaffia rhodozyma Astaxanthin on Growth Performance, Carotenoid Analysis, Biochemical and Immune-Physiological Parameters, Intestinal Microbiota, and Disease Resistance in Penaeus monodon

Effects of Dietary Phaffia rhodozyma Astaxanthin on Growth Performance, Carotenoid Analysis, Biochemical and Immune-Physiological Parameters, Intestinal Microbiota, and Disease Resistance in Penaeus monodon

Variations of nutritional and putrescent compositions during enzymolysis of Acetes chinensis

Microalga‐ and yeast‐based astaxanthin production via nutrient recovery from wastewater for aquaculture practice: an emerging technology for sustainable development

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