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

The effects of dietary alpha-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 alpha-tocopherol g(-1) tissue) or vitamin C (total AA, 41.7-89.8 mu g g(-1) tissue) in brain was detected. (C) 2007 Elsevier B.V. All rights reserved.