文献类型：期刊文献

英文题名：Exploring the dietary impacts and potential metabolic mechanisms of astaxanthin in common carp (Cyprinus carpio)

作者：Zhang, Jiawei[1,3];Du, Yishuai[3];Sun, Yue[4];Zhou, Li[3];Xu, Jianping[3];Sun, Jianming[3];Qiu, Tianlong[2]

机构：[1]Guangdong Ocean Univ, Fisheries Coll, Zhanjiang 524088, Peoples R China;[2]Key Lab Breeding Biotechnol & Sustainable Aquacult, Qingdao, Peoples R China;[3]Chinese Acad Sci, Inst Oceanol, CAS & Shandong Prov Key Lab Expt Marine Biol, Qingdao, Peoples R China;[4]Ocean Univ China, Key Lab Marine Genet & Breeding, Qingdao, Shandong, Peoples R China

年份：2025

卷号：465

外文期刊名：FOOD CHEMISTRY

收录：SCI-EXPANDED(收录号：WOS:001360008600001)、、EI(收录号：20244717386449)、Scopus(收录号：2-s2.0-85209148569)、WOS

基金：Acknowledgments This work was supported by the Key R&D Program of Shandong Province (2023CXGC010412) . The authors express sincere appreciation to the Oceanographic Data Center, Chinese Academy of Sciences, for providing the essential computational resources crucial for the protein homology modeling conducted in this study. Gratitude is also extended to Professor Qingheng Wang and Associate Professor Zhe Zheng for their invaluable suggestions and constructive feedback, which greatly improved the quality of this manuscript.

语种：英文

外文关键词：Carotenoid; Quality improvement; Homology modeling; Machine vision

外文摘要：This study investigated the dietary effects and metabolic mechanisms of astaxanthin (Ast) in common carp (Cyprinus carpio). Supplementation with 100 mg/kg Ast resulted in a significant 19.83 % increase in growth. Data from the electronic tongue indicated that dietary Ast enhanced fillet sweetness while reducing bitterness and saltiness. Colorimetric and computer vision analyses showed a shift in fillet color toward yellow-red (amber) hue, with a* values rising by up to 59.93 % (redness) and b* values by 40.84 % (yellowness). Carotenoid quantification revealed that Ast was metabolized into violaxanthin (0.23 +/- 0.07 mu g/g) and neoxanthin (0.19 +/- 0.05 mu g/ g), with this conversion reaching a plateau at 100 mg/kg. These carotenoids were key contributors to the observed color changes. Based on structural analysis and inverse docking, potential metabolic pathways for Ast conversion are proposed, including steps from Ast to violaxanthin and neoxanthin. In conclusion, dietary Ast improves the flesh quality of common carp.