Exploring the dietary impacts and potential metabolic mechanisms of astaxanthin in common carp (Cyprinus carpio).
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| Auteurs principaux: | , , , , , , |
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| Format: | Artículo científico |
| Langue: | en |
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Food chemistry
2025
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| _version_ | 1868266280119697410 |
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| author | Zhang, Jiawei Du, Yishuai Sun, Yue Zhou, Li Xu, Jianping Sun, Jianming Qiu, Tianlong |
| author_facet | Zhang, Jiawei Du, Yishuai Sun, Yue Zhou, Li Xu, Jianping Sun, Jianming Qiu, Tianlong Zhang, Jiawei Du, Yishuai Sun, Yue Zhou, Li Xu, Jianping Sun, Jianming Qiu, Tianlong |
| collection | PubMed - marine biology |
| contents | Exploring the dietary impacts and potential metabolic mechanisms of astaxanthin in common carp (Cyprinus carpio). Zhang, Jiawei Du, Yishuai Sun, Yue Zhou, Li Xu, Jianping Sun, Jianming Qiu, Tianlong Carps Animals Xanthophylls Animal Feed Dietary Supplements Seafood Color Taste This study investigated the dietary effects and metabolic mechanisms of astaxanthin (Ast) in common carp (Cyprinus carpio). Supplementation with 100 mg/kg Ast resulted in a significant 19.83 % increase in growth. Data from the electronic tongue indicated that dietary Ast enhanced fillet sweetness while reducing bitterness and saltiness. Colorimetric and computer vision analyses showed a shift in fillet color toward yellow-red (amber) hue, with a* values rising by up to 59.93 % (redness) and b* values by 40.84 % (yellowness). Carotenoid quantification revealed that Ast was metabolized into violaxanthin (0.23 ± 0.07 μg/g) and neoxanthin (0.19 ± 0.05 μg/g), with this conversion reaching a plateau at 100 mg/kg. These carotenoids were key contributors to the observed color changes. Based on structural analysis and inverse docking, potential metabolic pathways for Ast conversion are proposed, including steps from Ast to violaxanthin and neoxanthin. In conclusion, dietary Ast improves the flesh quality of common carp. |
| format | Artículo científico |
| id | pubmed_39556926 |
| institution | PubMed |
| language | en |
| publishDate | 2025 |
| publisher | Food chemistry |
| record_format | pubmed |
| spellingShingle | Exploring the dietary impacts and potential metabolic mechanisms of astaxanthin in common carp (Cyprinus carpio). Zhang, Jiawei Du, Yishuai Sun, Yue Zhou, Li Xu, Jianping Sun, Jianming Qiu, Tianlong Carps Animals Xanthophylls Animal Feed Dietary Supplements Seafood Color Taste Exploring the dietary impacts and potential metabolic mechanisms of astaxanthin in common carp (Cyprinus carpio). Zhang, Jiawei Du, Yishuai Sun, Yue Zhou, Li Xu, Jianping Sun, Jianming Qiu, Tianlong Carps Animals Xanthophylls Animal Feed Dietary Supplements Seafood Color Taste This study investigated the dietary effects and metabolic mechanisms of astaxanthin (Ast) in common carp (Cyprinus carpio). Supplementation with 100 mg/kg Ast resulted in a significant 19.83 % increase in growth. Data from the electronic tongue indicated that dietary Ast enhanced fillet sweetness while reducing bitterness and saltiness. Colorimetric and computer vision analyses showed a shift in fillet color toward yellow-red (amber) hue, with a* values rising by up to 59.93 % (redness) and b* values by 40.84 % (yellowness). Carotenoid quantification revealed that Ast was metabolized into violaxanthin (0.23 ± 0.07 μg/g) and neoxanthin (0.19 ± 0.05 μg/g), with this conversion reaching a plateau at 100 mg/kg. These carotenoids were key contributors to the observed color changes. Based on structural analysis and inverse docking, potential metabolic pathways for Ast conversion are proposed, including steps from Ast to violaxanthin and neoxanthin. In conclusion, dietary Ast improves the flesh quality of common carp. |
| title | Exploring the dietary impacts and potential metabolic mechanisms of astaxanthin in common carp (Cyprinus carpio). |
| topic | Carps Animals Xanthophylls Animal Feed Dietary Supplements Seafood Color Taste |
| url | https://pubmed.ncbi.nlm.nih.gov/39556926/ |