Effect of thermal and nutritional conditions on fatty acid metabolism and oxidative stress response in juvenile European
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ORIGINAL PAPER
Effect of thermal and nutritional conditions on fatty acid metabolism and oxidative stress response in juvenile European sea bass (Dicentrarchus labrax) Clémence Gourtay1,2 · Denis Chabot3 · Céline Audet1 · Lauriane Madec2 · Christine Huelvan2 · Loïck Ducros2 · Guy Claireaux2 · David Mazurais2 · José‑Luis Zambonino‑Infante2 Received: 24 April 2019 / Accepted: 18 June 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Coastal nursery areas are subjected to a wide range of natural and anthropogenic stressors, including global warming, which indirectly influence trophic food webs. A global rarefaction of n-3 polyunsaturated fatty acids (PUFA) in trophic networks is in progress. The aim of this study was to assess the effect of a reduction in the dietary availability of n-3 PUFA on some molecular and biochemical parameters related to lipid metabolism and oxidative stress response in juvenile European sea bass (Dicentrarchus labrax) raised at two temperatures (15 °C and 20 °C). Fish were fed for five months with a reference diet (RD; 1.65% n-3 PUFA on a dry matter basis, DM), used as a proxy of trophic networks where n-3 PUFA is plentiful, and a lower n-3 PUFA diet (LD; 0.73% n-3 PUFA DM), designed to mimic a decrease in n-3 PUFA resulting from global changes (the n-3 PUFA levels tested remained above the nutritional minimum required for this species). Results showed that diet did not affect the hepatic expression of some mRNA coding for transcriptional factors involved in regulating the metabolic pathways related to fatty acid bioconversion. Although our molecular analysis was limited to transcript expression, these data suggest the presence of a threshold in the nutritional supply of PUFA above which the activation of these molecular pathways does not occur. However, the expression for most of the transcripts tested was up-regulated at 20 °C. Despite the high peroxidation index in fish fed RD, very few modifications of the oxidative stress response were associated with diet. At 20 °C, an increase of the enzymatic antioxidant response was observed, but there was no correlation with the peroxidation index or malondialdehyde products. Abbreviations ARA Arachidonic acid CAT Catalase enzyme COX Cytochrome c oxidase enzyme CS Citrate synthase enzyme d- Days post hatch Responsible Editor: H.-O. Pörtner. Reviewed by undisclosed experts. * Clémence Gourtay [email protected] 1
Institut Des Sciences de la mer de Rimouski, Université du Québec à Rimouski, 310 des Ursulines, Rimouski, QC G5L 3A1, Canada
2
IFREMER, Université Brest, CNRS, IRD, LEMAR (UMR6539), 29280 Plouzané, France
3
Institut Maurice-Lamontagne, Pêches et Océans Canada, C.P. 1000, Mont‑Joli, QC G5H 3Z4, Canada
dd Degree-days DHA Docosahexaenoic acid DM Dry matter ef1a Elongation factor 1 EFA Essential fatty acid EPA Eicosapentaenoic acid FA Fatty acid fads2 Delta 6 desaturase gene fas Fatty acid synthase gene LD Low n-3 polyunsaturated diet MDA Malondialdehyde MUFA Monou
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