Open AccessEffect of dietary vitamins C and E fortification on lipid metabolism in red sea bream Pagrus major and black sea bream Acanthopagrus schlegeli
Author(s) -
JI HONG,
OM Ahmad Daud,
YOSHIMATSU Takao,
HAYASHI Masahiro,
UMINO Tetsuya,
NAKAGAWA Heisuke,
ASANO Masaya,
NAKAGAWA Atsushi
Publication year - 2003
Publication title -
fisheries science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.412
H-Index - 64
eISSN - 1444-2906
pISSN - 0919-9268
DOI - 10.1046/j.1444-2906.2003.00719.x
Subject(s) - pagrus major , fortification , vitamin e , food science , chemistry , vitamin , biology , zoology , antioxidant , biochemistry , fishery , fish <actinopterygii>
To determine the effect of vitamins C and E on lipid metabolism and interactions between them, L‐ascorbyl‐2‐monophosphate‐Mg (APM) and α‐tocopherol acetate (TA) were fortified to a commercially based diet and fed to 0‐year red sea bream Pagrus major and 1‐year black sea bream Acanthopagrus schlegeli . Fortification of APM and TA, respectively, increased ascorbate (ASC) and α‐tocopherol (α‐Toc) contents in the organs. In addition, APM fortification increased α‐Toc accumulation in both fishes, although TA fortification did not significantly affect the ASC content. Fortification of APM caused a depression in lipid accumulation in the intraperitoneal fat body and liver in red sea bream. Furthermore, a decrease in the serum thiobarbituric acid value in black sea bream and a reduction of the adipocyte diameter in the APM‐fortified groups of both fishes were observed. However, fortification of TA did not affect these parameters as significantly as did fortification of APM. The shortest recovery time to air‐dipping was found in the APM + TA‐fortified group, followed by the APM‐fortified group in red sea bream. The results implied an effect of vitamin C on lipid metabolism, and acceleration of vitamin E absorption and/or suppression of vitamin E degradation.