High levels of docosahexaenoic acid are present in eight New World silversides (Pisces: Atherinopsidae)

Martínez-Palacios, Carlos A.; Concha-Santos, Sibila; Toledo-Cuevas, Elva M.; Ríos-Durán, María G.; Martínez-Chávez, Carlos C.; Navarrete-Ramírez, Pamela; Raggi, Luciana; Strussmann, Carlos; Hualde, Juan P.; Demicheli, Mariela A.; Fonseca-Madrigal, Jorge

doi:10.1590/1982-0224-2019-0089

Acessibilidade / Reportar erro

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Original article • Neotrop. ichthyol. 18 (2) • 2020 • https://doi.org/10.1590/1982-0224-2019-0089 copy

High levels of docosahexaenoic acid are present in eight New World silversides (Pisces: Atherinopsidae)

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

Docosahexaenoic acid (DHA) is the most critical and least available omega-3 fatty acid in the Western human diet. Currently, the source of omega-3 long chain polyunsaturated fatty acids (LC-PUFA) is mainly dependent on wild fisheries, making this resource unsustainable in the foreseeable future. In recent years, a high rate of biosynthesis and accumulation of DHA has been discovered in a freshwater species (Chirostoma estor) belonging to the Atherinopsidae family. Interest in evaluating fatty acid composition in other members of the family has emerged, so this study compiles original data of flesh composition of eight atherinopsid species from freshwater and brackish environments, either wild or cultured. High levels of DHA (16 to 31%) were found in all analyzed members of the family, except in C. grandocule, independently of their habitat or origin. The analyzed species of the Jordani group (C. estor, C. promelas and C. humboldtianum) showed high DHA and low EPA levels (<0.5%) as previously reported for cultured C. estor. The low trophic niche of these atherinopsids and their fatty acid accumulation capabilities are factors that make these species noteworthy candidates for sustainable aquaculture.

Keywords:
Atherinopsid fish; Chirostoma; Menidia; Odontesthes; Omega-3

Fatty acid composition (% ± S.D.)	C. promelas (FW/C)	C. estor estor (FW/C)	C. estor estor (FW/W)	C. estor copandaro (FW/W)	C. humboldtianum (FW/W)	M. beryllina (MW/W)	C. attenuata (FW/W)
Total saturated	37.88 ± 1.76	35.89 ± 7.23	31.32 ± 0.71	33.69 ± 0.69	37.02 ± 1.22	36.99 ± 0.60	33.13 ± 0.72
18:1n-9	16.74 ± 1.88	17.01* ± 9.57	6.38 ± 1.26	6.36 ± 0.28	9.11 ± 1.08	11.62 ± 0.13	10.06 ± 0.44
Total monoenes	22.33 ± 1.57	20.90 ± 11.3	16.17 ± 3.09	15.05 ± 0.37	16.78 ± 1.69	24.97 ± 0.34	20.33 ± 1.99
18:2n-6	11.32 ± 0.24	0.28 ± 0.5	1.46* ± 0.69	1.98 ± 0.13	2.07 ± 0.42	5.57 ± 1.61	3.62 ± 0.19
20:4n-6	0.16 ± 0.03	1.03* ± 0.3	0.52 ± 0.11	0.17 ± 0.02	0.53 ± 0.09	4.23 ± 1.27	6.18 ± 0.74
Total n-6 PUFA	18.36 ± 1.22	18.30 ± 4.97	14.71 ± 0.90	12.84 ± 0.24	9.64 ± 0.46	10.49 ± 0.23	11.67 ± 0.99
18:3n-3	0.52 ± 0.02	0.96 ± 0.67	2.36* ± 0.51	0.73 ± 0.36	1.11 ± 0.30	1.58 ± 0.23	5.38 ± 0.46
EPA (20:5n-3)	0.17 ± 0.00	0.45 ± 0.78	0.26 ± 0.05	0.24 ± 0.02	0.22 ± 0.05	5.44 ± 0.55	4.54 ± 0.84
DHA (22:6n-3)	17.80 ± 2.31	21.61 ± 2.75	30.95* ± 5.56	24.48 ± 1.77	21.33 ± 1.69	16.04 ± 0.75	19.53 ± 2.76
Total n-3 PUFA	21.43 ± 2.34	25.09 ± 3.12	42.41* ± 7.17	38.42 ± 0.79	36.55 ± 3.03	27.54 ± 0.20	34.87 ± 0.37
Total PUFA	39.79 ± 11.9	43.38 ± 13.3	52.33 ± 2.66	51.27 ± 1.02	46.20 ± 2.57	38.04 ± 0.31	46.54 ± 1.36
DHA/EPA	108	48	118	102	96	3	4
n-3/n-6	1	1	3	3	4	3	3
Fatty acid composition (% ± S.D.)	C. grandocule (FW/W)	O. bonariensis (FW/C)	O. bonariensis (FW/W)+	O. bonariensis (BW/C)	O. bonariensis (BW/W)	O. hatcheri (BW/C)	O. hatcheri (BW/W)
Total saturated	30.01	26.84 ± 3.60	31.50	26.62 ± 1.60	31.86 ± 1.68	23.95 ± 0.95	27.25 ± 0.63
18:1n-9	10.82	19.25* ± 4.77	4.80 ± 1.10	17.27 ± 6.09	12.88 ± 1.84	16.59* ± 0.90	8.64 ± 0.93
Total monoenes	27.49	24.86 ± 3.05	12.80	25.56 ± 3.03	21.58 ± 3.17	24.19 ± 1.88	18.51 ± 2.36
18:2n-6	4.31	6.52 ± 1.46	1.80 ± 0.80	6.36* ± 1.16	2.41 ± 0.19	15.82* ± 1.97	4.99 ± 0.31
20:4n-6	5.05	2.07 ± 0.59	3.20 ± 1.20	3.27 ± 0.35	2.78 ± 0.63	1.27 ± 0.11	5.24* ± 0.41
Total n-6 PUFA	11.52	10.53 ± 1.55	5.00	10.09* ± 1.35	5.56 ± 0.88	18.44* ± 1.83	11.05 ± 0.56
18:3n-3	8.89	9.56 ± 4.31	1.20 ± 0.60	0.53 ± 0.12	1.78* ± 0.37	1.67 ± 0.20	3.61* ± 0.48
EPA (20:5n-3)	4.15	3.17 ± 0.58	4.40 ± 1.50	3.23 ± 1.02	3.57 ± 0.59	1.61 ± 0.25	6.85* ± 0.67
DHA (22:6n-3)	12.47	20.12 ± 4.37	26.80 ± 3.40	24.90 ± 2.45	19.32 ± 1.23	23.44* ± 2.67	18.88 ± 1.97
Total n-3 PUFA	30.97	37.77 ± 2.32	33.70	28.85 ± 5.52	27.77 ± 2.46	28.38 ± 2.28	30.46 ± 1.28
Total PUFA	42.50	37.77 ± 5.43	38.70	43.62* ± 1.50	39.76± 0.62	49.56 ± 1.96	50.52 ± 0.58
DHA/EPA	3	6	6	8	5	15	3
n-3/n-6	3	4	7	3	4	2	3

Species	Common name	EPA (%)	DHA (%)	DHA/ EPA	EPA+ DHA	References
Salmo salar	Farmed salmon	7.1	15.7	2.2	22.8	Nichols (2007Nichols PD. Fish oil sources. In: Brevik H, editor. Long-chain omega-3 specialty oils. Bridgwater (England): Oily Press; 2007. p.23-42.)
Tuna	Tuna	6.0	22.0	3.7	28.0	Nichols (2007Nichols PD. Fish oil sources. In: Brevik H, editor. Long-chain omega-3 specialty oils. Bridgwater (England): Oily Press; 2007. p.23-42.)
Cod Liver oil	Cod Liver oil capsules	8.8	11.0	1.3	19.8	Nichols (2007Nichols PD. Fish oil sources. In: Brevik H, editor. Long-chain omega-3 specialty oils. Bridgwater (England): Oily Press; 2007. p.23-42.)
Jack mackerel	Mackerel	10.9	11.5	1.1	22.4	Nichols (2007Nichols PD. Fish oil sources. In: Brevik H, editor. Long-chain omega-3 specialty oils. Bridgwater (England): Oily Press; 2007. p.23-42.)
Farmed tilapia (Oreochromis niloticus)	Tilapia	1.0	4.0	4.0	5.0	*Karapanagiotidis et al.* (2006**Karapanagiotidis IT, Bell MV, Little DC, Yakupitiyage A, Rakshit SK. Polyunsaturated fatty acid content of wild and farmed tilapias in Thailand: effect of aquaculture practices and implications for human nutrition. J AgrFood Chem . 2006; 54(12):4304-10. https://doi.org/10.1021/jf0581877 https://doi.org/10.1021/jf0581877... )
Wild tilapia (Oreochromis niloticus)	Tilapia	2.0	10.0	5.0	12.0	*Karapanagiotidis et al.* (2006**Karapanagiotidis IT, Bell MV, Little DC, Yakupitiyage A, Rakshit SK. Polyunsaturated fatty acid content of wild and farmed tilapias in Thailand: effect of aquaculture practices and implications for human nutrition. J AgrFood Chem . 2006; 54(12):4304-10. https://doi.org/10.1021/jf0581877 https://doi.org/10.1021/jf0581877... )
Solea senegalensis	Senegalese sole	6.0	29.5	5.0	35.5	*Norambuena et al.* (2012**Norambuena F, Estevez A, Bell G, Carazo I, Duncan N. Proximate and fatty acid compositions in muscle, liver and gonads of wild versus cultured broodstock of Senegalese sole (Solea senegalensis). Aquaculture. 2012; 356:176-85. https://doi.org/10.1016/j.aquaculture.2012.05.018 https://doi.org/10.1016/j.aquaculture.20... )
Cyprinus carpio	Carp	0.4	0.3	0.8	0.7	Jabeen, Chaudhry, (2011Jabeen F, Chaudhry AS. Chemical compositions and fatty acid profiles of three freshwater fish species. Food Chem. 2011; 125(3):991-96. https://doi.org/10.1016/j.foodchem.2010.09.103 https://doi.org/10.1016/j.foodchem.2010.... )
Engraulis encrasicholus	Anchovy	6.3	26.8	4.3	33.1	*Roncarati et al.* (2012**Roncarati A, Brambilla G, Meluzzi A, Iamiceli AL, Fanelli R, Moret I, Ubaldi A, Miniero R, Sirri F, Melotti P, di Domenico A. Fatty acid profile and proximate composition of fillets from Engraulis encrasicholus, Mullus barbatus, Merluccius merluccius and Sarda sarda caught in Tyrrhenian, Adriatic and Ionian seas. J Appl Ichthyol . 2012; 28(4):545-52. https://doi.org/10.1111/j.1439-0426.2012.01948.x https://doi.org/10.1111/j.1439-0426.2012... )
Sparus aurata	Gilthead sea bream	5.0	11.0	2.2	16.0	*Yildiz et al.* (2008**Yildiz M, Şener E, Timur M. Effects of differences in diet and seasonal changes on the fatty acid composition in fillets from farmed and wild sea bream (Sparus aurata L.) and sea bass (Dicentrarchus labrax L.). 2008; 43(5):853-58. Int J Food Sci Tech. https://doi.org/10.1111/j.1365-2621.2007.01526.x https://doi.org/10.1111/j.1365-2621.2007... )
Dicentrarchus labrax	Sea bass	5.0	11.4	1.8	16.4	*Yildiz et al.* (2008**Yildiz M, Şener E, Timur M. Effects of differences in diet and seasonal changes on the fatty acid composition in fillets from farmed and wild sea bream (Sparus aurata L.) and sea bass (Dicentrarchus labrax L.). 2008; 43(5):853-58. Int J Food Sci Tech. https://doi.org/10.1111/j.1365-2621.2007.01526.x https://doi.org/10.1111/j.1365-2621.2007... )
Sardina pilchardus	Sardine	13.6	14.8	1.1	28.4	*Bandarra et al.* (2018**Bandarra NM, Marçalo A, Cordeiro AR, Pousão-Ferreira P. Sardine (Sardina pilchardus) lipid composition: Does it change after one year in captivity?. Food chem. 2018; 244:408-13. https://doi.org/10.1016/j.foodchem.2017.09.147 https://doi.org/10.1016/j.foodchem.2017.... )
Chirostoma estor estor FW/W	Pike silverside	0.3	31.0	118.2	31.2	This study

Sociedade Brasileira de Ictiologia Neotropical Ichthyology, Núcleo de Pesquisas em Limnologia, Ictiologia e Aquicultura, Universidade Estadual de Maringá., Av. Colombo, 5790, 87020-900, Phone number: +55 44-3011-4632 - Maringá - PR - Brazil
E-mail: neoichth@nupelia.uem.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] Correspondence:

Jorge Fonseca-Madrigal (jfonseca@umich.mx)