Effects of α-lipoic and ascorbic acid on the muscle and brain fatty acids and antioxidant profile of the South American pacu Piaractus mesopotamicus

Abstract

The effects of dietary α-lipoic acid (LA) and vitamin C on the fatty acid (FA) composition in the brain and muscle and vitamins E and C levels in the brain were studied in the fish Piaractus mesopotamicus. A two-factorial design, where diets were devoid or supplemented with ascorbate (500 mg AA kg−1) and/or lipoic acid (1000 mg kg−1), was used. The levels of eicosapentaenoic acid (20:5n−3, EPA) increased (P<0.01) in muscle polar lipids (PL) in LA groups (6.93%±0.43 vs. 5.83%±0.40 and 6.68%±0.53 vs. 6.00%±0.39), and the same trend was also seen in the brain, however not significant. These changes are suggested to be caused by a change in lipid metabolism rather than being a direct effect of protection by LA against lipid peroxidation. No interaction of vitamin C and LA neither effects of LA on vitamin E (15.1–19.2 mg α-tocopherol g−1 tissue) or vitamin C (total AA, 41.7–89.8 μg g−1 tissue) in brain was detected.