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<p>Leptin is a key regulator of energy balance and lipid metabolism. Its expression&#xa0;in various tissues in&#xa0;fish&#xa0; is modulated by dietary factors. Curcumin was added to basal&#xa0;feed at 0.5 and 1% doses and administered for 100&#xa0;days&#xa0;to <i>Oreochromis mossambicus</i>. A total of 180 fish were assigned at random to nine tanks (650 L), with each tank containing 20 fish, and were given a basic diet during&#xa0;acclimation. Three groups for treatment were also set up, each consisting of three repeats. &#xa0;Each fish was fed at&#xa0;&#xa0;3%&#xa0; body weight&#xa0;per fish on the experimental diets for 100&#xa0;days. Using quantitative RT-PCR, the present study confirmed for the first time the mRNA expression of leptin and the leptin receptor in tilapia muscle tissue. The relative mRNA expression of leptin and its receptor in tilapia muscle tissue was significantly downregulated by 0.5% curcumin supplementation. Gas chromatography analysis revealed a significant increase in the major n-3 and n-6 PUFAs (polyunsaturated fatty acids) by curcumin. The index of thrombogenicity (TI) value was significantly decreased by curcumin supplementation. The polyene index (PI) value was significantly increased by curcumin supplementation. Lysine, aspartic acid and glutamic acid were the most predominant amino acids as indicated by the amino acid analysis. A significant reduction in the essential amino acid arginine was observed by 0.5 and 1% curcumin supplementation. Curcumin supplementation improved the enzymatic antioxidant capacities of superoxide dismutase and catalase and significantly reduced the lipid peroxidation product (malondialdehyde). The results suggest that curcumin decreases leptin and modulates fatty acid levels and lipid metabolism, and its supplementation in feed has a beneficial effect in terms of nutritional value and general health in tilapia, as indicated by improved antioxidant system.</p>

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Curcumin in feed lowers leptin and its receptor gene expression, alters fatty acid and amino acid profiles and improves the antioxidant activities in the muscle of tilapia, Oreochromis mossambicus

  • 期刊论文

  • 发表日期：

    2025年12月1日

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  • M. V. Sruthi,
  • Divya Lekha

摘要

Leptin is a key regulator of energy balance and lipid metabolism. Its expression in various tissues in fish  is modulated by dietary factors. Curcumin was added to basal feed at 0.5 and 1% doses and administered for 100 days to Oreochromis mossambicus. A total of 180 fish were assigned at random to nine tanks (650 L), with each tank containing 20 fish, and were given a basic diet during acclimation. Three groups for treatment were also set up, each consisting of three repeats.  Each fish was fed at  3%  body weight per fish on the experimental diets for 100 days. Using quantitative RT-PCR, the present study confirmed for the first time the mRNA expression of leptin and the leptin receptor in tilapia muscle tissue. The relative mRNA expression of leptin and its receptor in tilapia muscle tissue was significantly downregulated by 0.5% curcumin supplementation. Gas chromatography analysis revealed a significant increase in the major n-3 and n-6 PUFAs (polyunsaturated fatty acids) by curcumin. The index of thrombogenicity (TI) value was significantly decreased by curcumin supplementation. The polyene index (PI) value was significantly increased by curcumin supplementation. Lysine, aspartic acid and glutamic acid were the most predominant amino acids as indicated by the amino acid analysis. A significant reduction in the essential amino acid arginine was observed by 0.5 and 1% curcumin supplementation. Curcumin supplementation improved the enzymatic antioxidant capacities of superoxide dismutase and catalase and significantly reduced the lipid peroxidation product (malondialdehyde). The results suggest that curcumin decreases leptin and modulates fatty acid levels and lipid metabolism, and its supplementation in feed has a beneficial effect in terms of nutritional value and general health in tilapia, as indicated by improved antioxidant system.