Redox challenge in a cultured temperature marine species during low temperature and temperature recovery

Aquaculture is a growing industry that is increasingly providing a sizable proportion of fishery products for human consumption. Dietary energy and temperature fluctuations affect fish health and may even trigger mortality, causing great losses in fish production during winter. To better understand...

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Autores: Sánchez Nuño, Sergio, Sanahuja Piera, Ignasi, Fernández-Alacid, Laura, Ordóñez-Grande, Borja, Fontanillas, Ramon, Fernández Borrás, J. (Jaume), Blasco Mínguez, Josefina, Carbonell i Camós, Teresa, Ibarz i Valls, Antoni
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2018
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:2445/139927
Acceso en línea:https://hdl.handle.net/2445/139927
Access Level:acceso abierto
Palabra clave:Reacció d'oxidació-reducció
Fons marins
Oxidation-reduction reaction
Ocean bottom
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spelling Redox challenge in a cultured temperature marine species during low temperature and temperature recoverySánchez Nuño, SergioSanahuja Piera, IgnasiFernández-Alacid, LauraOrdóñez-Grande, BorjaFontanillas, RamonFernández Borrás, J. (Jaume)Blasco Mínguez, JosefinaCarbonell i Camós, TeresaIbarz i Valls, AntoniReacció d'oxidació-reduccióFons marinsOxidation-reduction reactionOcean bottomAquaculture is a growing industry that is increasingly providing a sizable proportion of fishery products for human consumption. Dietary energy and temperature fluctuations affect fish health and may even trigger mortality, causing great losses in fish production during winter. To better understand this unproductive winter period in aquaculture, the redox status in a cultured marine species, the gilthead sea bream, was analyzed for the first time by inducing controlled temperature fluctuations and reducing dietary lipid content. Two groups of fish (by triplicate), differing in their dietary lipid content (18% vs. 14%), were subjected to 30 days at 22∘C (Pre-Cold), 50 days at 14∘C (Cold) and then 35 days at 22∘C (Recovery). Plasma and liver redox metabolites (oxidized lipid, oxidized protein and thiol groups), liver glutathione forms (total, oxidized and reduced) and liver antioxidant enzyme activities were measured. Reducing dietary lipid content did not affect gilthead sea bream growth, glutathione levels or enzyme activities, but did reduce the amount of oxidized lipids. A sustained low temperature of 14∘C showed a lack of adaptation of antioxidant enzyme activities, mainly catalase and glutathione reductase, which subsequently affected the glutathione redox cycle and caused an acute reduction in total hepatic glutathione levels, irrespective of diet. Antioxidant enzyme activities were gradually restored to their pre-cold levels, but the glutathione redox cycle was not restored to its pre-cold values during the recovery period used. Moreover, the lower lipid diet was associated with transiently increased liver oxidized protein levels. Thus, we propose that fish should be fed a low lipid diet during pre-cold and cold periods, which would reduce oxidized lipid levels without affecting fish growth, and a higher energy diet during the recovery period. Moreover, diets supplemented with antioxidants should be considered, especially during temperature recoveryFrontiers Media2019201920182019info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersion11 p.application/pdfhttps://hdl.handle.net/2445/139927Articles publicats en revistes (Biologia Cel·lular, Fisiologia i Immunologia)reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésReproducció del document publicat a: https://doi.org/10.3389/fphys.2018.00923Frontiers in Physiology, 2018, vol. 9, p. 923https://doi.org/10.3389/fphys.2018.00923cc-by (c) Sánchez Nuño, Sergio et al., 2018http://creativecommons.org/licenses/by/3.0/esinfo:eu-repo/semantics/openAccessoai:recercat.cat:2445/1399272026-05-29T05:05:01Z
dc.title.none.fl_str_mv Redox challenge in a cultured temperature marine species during low temperature and temperature recovery
title Redox challenge in a cultured temperature marine species during low temperature and temperature recovery
spellingShingle Redox challenge in a cultured temperature marine species during low temperature and temperature recovery
Sánchez Nuño, Sergio
Reacció d'oxidació-reducció
Fons marins
Oxidation-reduction reaction
Ocean bottom
title_short Redox challenge in a cultured temperature marine species during low temperature and temperature recovery
title_full Redox challenge in a cultured temperature marine species during low temperature and temperature recovery
title_fullStr Redox challenge in a cultured temperature marine species during low temperature and temperature recovery
title_full_unstemmed Redox challenge in a cultured temperature marine species during low temperature and temperature recovery
title_sort Redox challenge in a cultured temperature marine species during low temperature and temperature recovery
dc.creator.none.fl_str_mv Sánchez Nuño, Sergio
Sanahuja Piera, Ignasi
Fernández-Alacid, Laura
Ordóñez-Grande, Borja
Fontanillas, Ramon
Fernández Borrás, J. (Jaume)
Blasco Mínguez, Josefina
Carbonell i Camós, Teresa
Ibarz i Valls, Antoni
author Sánchez Nuño, Sergio
author_facet Sánchez Nuño, Sergio
Sanahuja Piera, Ignasi
Fernández-Alacid, Laura
Ordóñez-Grande, Borja
Fontanillas, Ramon
Fernández Borrás, J. (Jaume)
Blasco Mínguez, Josefina
Carbonell i Camós, Teresa
Ibarz i Valls, Antoni
author_role author
author2 Sanahuja Piera, Ignasi
Fernández-Alacid, Laura
Ordóñez-Grande, Borja
Fontanillas, Ramon
Fernández Borrás, J. (Jaume)
Blasco Mínguez, Josefina
Carbonell i Camós, Teresa
Ibarz i Valls, Antoni
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Reacció d'oxidació-reducció
Fons marins
Oxidation-reduction reaction
Ocean bottom
topic Reacció d'oxidació-reducció
Fons marins
Oxidation-reduction reaction
Ocean bottom
description Aquaculture is a growing industry that is increasingly providing a sizable proportion of fishery products for human consumption. Dietary energy and temperature fluctuations affect fish health and may even trigger mortality, causing great losses in fish production during winter. To better understand this unproductive winter period in aquaculture, the redox status in a cultured marine species, the gilthead sea bream, was analyzed for the first time by inducing controlled temperature fluctuations and reducing dietary lipid content. Two groups of fish (by triplicate), differing in their dietary lipid content (18% vs. 14%), were subjected to 30 days at 22∘C (Pre-Cold), 50 days at 14∘C (Cold) and then 35 days at 22∘C (Recovery). Plasma and liver redox metabolites (oxidized lipid, oxidized protein and thiol groups), liver glutathione forms (total, oxidized and reduced) and liver antioxidant enzyme activities were measured. Reducing dietary lipid content did not affect gilthead sea bream growth, glutathione levels or enzyme activities, but did reduce the amount of oxidized lipids. A sustained low temperature of 14∘C showed a lack of adaptation of antioxidant enzyme activities, mainly catalase and glutathione reductase, which subsequently affected the glutathione redox cycle and caused an acute reduction in total hepatic glutathione levels, irrespective of diet. Antioxidant enzyme activities were gradually restored to their pre-cold levels, but the glutathione redox cycle was not restored to its pre-cold values during the recovery period used. Moreover, the lower lipid diet was associated with transiently increased liver oxidized protein levels. Thus, we propose that fish should be fed a low lipid diet during pre-cold and cold periods, which would reduce oxidized lipid levels without affecting fish growth, and a higher energy diet during the recovery period. Moreover, diets supplemented with antioxidants should be considered, especially during temperature recovery
publishDate 2018
dc.date.none.fl_str_mv 2018
2019
2019
2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/139927
url https://hdl.handle.net/2445/139927
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: https://doi.org/10.3389/fphys.2018.00923
Frontiers in Physiology, 2018, vol. 9, p. 923
https://doi.org/10.3389/fphys.2018.00923
dc.rights.none.fl_str_mv cc-by (c) Sánchez Nuño, Sergio et al., 2018
http://creativecommons.org/licenses/by/3.0/es
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by (c) Sánchez Nuño, Sergio et al., 2018
http://creativecommons.org/licenses/by/3.0/es
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 11 p.
application/pdf
dc.publisher.none.fl_str_mv Frontiers Media
publisher.none.fl_str_mv Frontiers Media
dc.source.none.fl_str_mv Articles publicats en revistes (Biologia Cel·lular, Fisiologia i Immunologia)
reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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