Regulation of gene expression associated with LC-PUFA metabolism in juvenile tambaqui (Colossoma macropomum) fed different dietary oil sources

• Type: Article in International Scientific Journal
• Date: 2021

Authors

Ferraz, RB (Author) Other; Modesto, ALS (Author) Other; Cunha, I (Author) Other; Ozorio, R (Author) Other; O'Sullivan, FLA (Author) Other; Salaro, AL (Author) Other; Monroig, O (Author) Other; Filipe F C Castro (Author) FCUP

Journal

Title: Aquaculture Research

Vol. 52

Pages: 3923-3934

ISSN: 1355-557X

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 1 Citation

Scopus - 1 Citation

Other information

Authenticus ID: P-00T-QH0

DOI: 10.1111/are.15236

Abstract (EN): Given the ecological unsustainability of using fish oil (FO) as the main source of long-chain polyunsaturated fatty acids (LC-PUFA), the investigation of alternative dietary LC-PUFA sources is crucial for aquaculture. Tambaqui (Colossoma macropomum) is a valuable economic aquaculture resource in Brazil, capable of endogenously elongating and desaturating linoleic (LA; 18:2n-6) and alpha-linolenic (ALA; 18:3n-3) acids to longer and physiologically vital LC-PUFA. Yet, it is unclear how this pathway is regulated by different oil sources in tambaqui. Thus, we designed an experiment with 2 different oil diets (fish oil-FO and vegetable oil-VO) at 2 different concentrations (5% or 10%) to investigate the molecular regulation of fatty acid biosynthesis in this species. We observed no differences in survival, body weight gain (BWG) and feed conversion ratio between the treatments. Gene expression analysis shows that fads2 and elovl5 are up-regulated in liver, while fads2 and elovl2 are up-regulated in brain of tambaqui fed with VO. The transcription factors ppar beta b and ppar gamma are also up-regulated in the brain by VO diet, when compared to FO diet. The VO diet also contributed to the biosynthesis of LC-PUFA in liver and specifically DHA in the brain. Overall, our approach shows that lipid metabolism-relevant genes are regulated by different dietary lipid sources.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 12