Physiological responses and adaptive strategies to acute low-salinity environmental stress of the euryhaline marine fish black seabream (Acanthopagrus schlegelii)

Li, Xuejiao; Shen, Yuedong; Bao, Yangguang; Wu, Zhaoxun; Yang, Bingqian; Zhang, Chundan; Tocher, Douglas R.; Zhou, Qicun; Jin, Min

doi:10.1016/j.aquaculture.2022.738117

Cited by 38 publications

(15 citation statements)

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“…In the present research, the contents of most fatty acids detected in muscle tissue were affected significantly by water salinity ( Table 2 ), among which the contents of MUFA and n-6 PUFA in the S 3 and S 9 groups were significantly lower than S 0 group ( p < 0.05), while the contents of n-3 LC-PUFA, including C20: 5n-3 (EPA) and C22: 6n-3 (DHA), and the ratio of n-3 PUFA to n-6 PUFA were significantly higher in S 3 and S 9 groups than S 0 group ( p < 0.05). In fact, salinity promotes deposition of EPA, and DHA has been well-verified in several fish species [ 5 , 39 , 40 ]. Therefore, it seems a practical approach to rearing fish in water with proper salinity to enhance EPA and DHA deposition from the perspective of human nutrition.…”

Section: Resultsmentioning

confidence: 99%

The Impact of Rearing Salinity on Flesh Texture, Taste, and Fatty Acid Composition in Largemouth Bass Micropterus salmoides

Zhang

et al. 2022

Foods

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It is of great significance for the aquaculture industry to determine how rearing salinity impacts fish flesh quality. In the present study, largemouth bass was cultured in different salinities (0%, 0.3%, 0.9%) for 10 weeks, and the effect on flesh texture, flavor compounds, taste, and fatty acid composition was evaluated. We show that rearing salinity not only increased flesh water-holding capacity, but also enhanced muscle hardness, chewiness, gumminess, and adhesiveness, which was consistent with the finding in the shear value test. Morphology analysis further revealed that the effect of salinity on flesh texture was probably related to changes in myofibril diameter and density. As for the taste of the flesh, water salinity improved the contents of both sweet and umami amino acids, and reduced the contents of bitter amino acid. Meanwhile, the content of IMP, the dominant flavor nucleotide in largemouth bass muscle, was significantly higher in the 0.9% group. Interestingly, electronic-tongue analysis demonstrated that the positive effect of salinity on flavor compounds enhanced the umami taste and taste richness of flesh. Moreover, rearing salinity improved the contents of C20: 5n-3 (EPA) and C22: 6n-3 (DHA) in back muscle. Therefore, rearing largemouth bass in adequate salinity may be a practical approach to improving flesh quality.

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Section: Resultsmentioning

confidence: 99%

The Impact of Rearing Salinity on Flesh Texture, Taste, and Fatty Acid Composition in Largemouth Bass Micropterus salmoides

Zhang

et al. 2022

Foods

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“…Serum Biochemical Parameters, Biometric Indices, and Hepatic Histological Assay. Serum biochemical analysis showed that the contents of HDL-C, LDL-C, TG, and TC were significantly increased with the increase of dietary ostf1: osmotic stress transcription factor 1; 2 ncc: Na +/ Clcotransporter; 3 aqp1: aquaporin; 4 nkaα: Na + /K + -ATPase; 5 elovl4a: elongase 4a; 6 elovl4b: elongase 4b; 7 fads2: fatty acid desaturase 2; 8 sirt1: silent regulator 1; 9 pparα: peroxisome proliferator activated receptors alpha; 10 srebp-1: sterol regulatory element-binding protein 1; 11 Cu/Zn sod: Cu/Zn superoxide dismutase; 12 Mn sod: Mn superoxide dismutase; 13 cat: catalase; 14 foxO1: forkhead box 1; 15 grp78: glucose regulated protein 78; 16 atf6: activating transcription factor 6; 17 xbp1: X-box binding protein 1; 18 ire1α: inositol requiring enzyme-1; 19 nf-κb: nuclear factor kappa b; 20 tnfα: tumor necrosis factor alpha; 21 tgf-β1: transforming growth factor β1; 22 il-10: interleukin-10; 23 il-1β: interleukin-1 beta; 24 jnk: c-Jun N-terminal kinase; 25 bcl-2: B cell leukemia2; 26 bax: bcl 2-associated X. 7 Aquaculture Nutrition lipid levels under low-salinity environment (P < 0:05) (Figure 4(a)).…”

Section: Fatty Acid Composition and Lc-pufa Biosyntheticmentioning

confidence: 99%

“…Many previous studies have reported that A. schlegelii has strong disease resistance and has the ability to tolerate a wide range of environmental conditions, which is becoming a very popular and commercially important marine fish species cultured in China, Japan, Korea, and other countries in Southeast Asia [22][23][24][25]. Seabream production in China reached almost 123,000 tons in 2020 [26].…”

Section: Introductionmentioning

confidence: 99%

“…Seabream production in China reached almost 123,000 tons in 2020 [26]. Moreover, as a euryhaline fish, A. schlegelii is widely farmed under both normal/ambient salinity in seawater cages and low-salinity conditions in pond culture in China [23]. So it could be a good model to study the effects of low-salinity environment on physiological and biochemical responses of marine fish [22,27].…”

Section: Introductionmentioning

confidence: 99%

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The Benefit of Optimal Dietary Lipid Level for Black Seabream Acanthopagrus schlegelii Juveniles under Low-Salinity Environment

Jin

Shen

et al. 2022

Aquaculture Nutrition

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The present study was aimed at evaluating the regulatory effects of dietary lipid levels on growth performance, osmoregulation, fatty acid composition, lipid metabolism, and physiological response in Acanthopagrus schlegelii under low salinity (5 psu). An 8-week feeding trial was conducted in juvenile A. schlegelii with an initial weight of 2.27 ± 0.05 g, and six isonitrogenous experimental diets were formulated with graded levels of lipid: 68.7 g/kg (D1), 111.7 g/kg (D2), 143.5 g/kg (D3), 188.9 g/kg (D4), 239.3 g/kg (D5), and 269.4 g/kg (D6), respectively. Results indicated that fish fed with diet containing 188.9 g/kg lipid significantly improved growth performance. Dietary D4 improved ion reabsorption and osmoregulation by increasing the concentrations of Na+, K+, and cortisol in serum and activities of Na+/K+-ATPase as well as expression levels of osmoregulation related to gene expression levels in the gill and intestine. The expression levels of long chain polyunsaturated fatty acid biosynthesis-related genes were dramatically upregulated when dietary lipid levels increased from 68.7 g/kg to 189.9 g/kg with levels of docosahexaenoic (DHA), eicosapentaenoic (EPA), and DHA/EPA ratio being highest in the D4 group. When fish fed dietary lipid levels from 68.7 g/kg to 188.9 g/kg, lipid homeostasis could be maintained by upregulating sirt1 and pparα expression levels, whereas lipid accumulation was observed in dietary lipid levels of 239.3 g/kg and over. Fish fed with high dietary lipid levels resulted in physiological stress related to oxidative stress and endoplasmic reticulum stress. In conclusion, based on weight gain, the optimal dietary lipid requirement of juvenile A. schlegelii reared at low-salinity water is 196.0 g/kg. These findings indicate that the optimal dietary lipid level can improve growth performance, n-3 LC-PUFA accumulation, and osmoregulatory ability and maintain lipid homeostasis and normal physiological functions of juvenile A. schlegelii.

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“…Black seabream (Acanthopagrus schlegelii) is a popular and commercially important marine sh species inhabits coastal and estuarine waters of China and some other countries such as Japan and South Korea in Asia, and it has been regarded as an excellent marine sh species since it exhibits rapid growth, high disease resistance, and can tolerate a wide range of environmental conditions (Li et al, 2022). Different lipid sources vary in fatty acid pro les and contents, obviously, they have different effects on growth performance and lipid metabolism of aquatic animals (Jin et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Lipid metabolic disorders and physiological stress caused by a high-fat diet have lipid source-dependent effects in juvenile black seabream Acanthopagrus schlegelii

Shen

Bao

et al. 2022

Fish Physiol Biochem

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This study was conducted to evaluate the effects of different dietary lipid sources on growth performance, lipid metabolism and physiological stress responses including oxidative stress (OS) and endoplasmic reticulum stress (ERS) of juvenile Acanthopagrus schlegelii (initial weight 0.88 ± 0.01 g) fed a high fat diet (HFD). Four isonitrogenous and isolipidic experimental diets containing different lipid sources were formulated: sh oil (FO), palm oil (PO), linseed oil (LO) and soybean oil (SO), respectively. Results indicated that sh fed HFD supplemented with FO signi cantly improved growth than SO treatment. The high concentrations of aspartate aminotransferase and alanine transaminase were found in HFD supplemented with SO. Fish fed dietary LO supplementation showed signi cantly lower serum cholesterol, triglyceride, low-density lipoprotein and high-density lipoprotein contents than those in SO group. Likewise, hepatic para n section analysis indicated that HFD with PO or SO supplementation increased fat drop. The expression levels of peroxisome proliferators-activated receptor alpha (pparα) and silent regulator 1 (sirt1) were signi cantly elevated by HFD with FO or LO supplementation. Additionally, the key marker of OS malonaldehyde was signi cantly increased in FO and SO groups. ERS related genes were activated in dietary PO or SO supplementation and, hence, triggering in ammation and apoptosis by promoted the expression levels of nuclear factor kappa B (nf-κb) and c-Jun N-terminal kinase (jnk). Overall, the present study reveals that lipid metabolic disorders and physiological stress caused by a HFD have signi cant lipid source dependent effects, which have important guiding signi cance for the use of HFD in marine sh. Calculations and statistical analysis

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Physiological responses and adaptive strategies to acute low-salinity environmental stress of the euryhaline marine fish black seabream (Acanthopagrus schlegelii)

Cited by 38 publications

References 50 publications

The Impact of Rearing Salinity on Flesh Texture, Taste, and Fatty Acid Composition in Largemouth Bass Micropterus salmoides

The Impact of Rearing Salinity on Flesh Texture, Taste, and Fatty Acid Composition in Largemouth Bass Micropterus salmoides

The Benefit of Optimal Dietary Lipid Level for Black Seabream Acanthopagrus schlegelii Juveniles under Low-Salinity Environment

Lipid metabolic disorders and physiological stress caused by a high-fat diet have lipid source-dependent effects in juvenile black seabream Acanthopagrus schlegelii

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