Lipids and fatty acid composition in the crustacean model organism Artemia sp. as influenced by poly‐β‐hydroxybutyrate (PHB) supplementation
Ludevese-Pascual, G.; Laranja, J.L.; Ahmed, F.; Amar, E.; De Troch, M.; Bossier, P.; De Schryver, P. (2020). Lipids and fatty acid composition in the crustacean model organism Artemia sp. as influenced by poly‐β‐hydroxybutyrate (PHB) supplementation. Aquacult. Nutr. 26(6): 2235-2244. https://dx.doi.org/10.1111/anu.13160
The effects of dietary poly‐β‐hydroxybutyrate (PHB) on the lipid and fatty acids (FA) in crustaceans were investigated using Artemia as model species. Supplying PHB either in crystalline or amorphous form significantly increased the whole‐body lipid contents of starved Artemia. Co‐supplying dietary PHB with bacterial PHB degrader Comamonas testosteroni at 106 cells ml−1 for 24 hr also significantly increased this parameter. These findings have important implications on the lipid‐saving effects of PHB in crustacean tissues. Dietary PHB, however, did not contribute to the increase in docosahexaenoic acid (DHA) of the naturally DHA‐deprived Artemia. Alternative strategy of co‐supplying dietary PHB with highly unsaturated fatty acid (HUFA)‐rich emulsion for 24 hr effectively improved the nutritional contents of Artemia and at the same time assured efficient delivery of PHB to the larval predator. According to a 13C stable isotope tracer study, the significantly higher δ13C levels measured in Artemia 2 hr postfeeding with 13C‐labelled R. eutropha DSM545 indicate that PHB offered in natural matrix is rapidly assimilated. Overall, this study demonstrated the lipid‐saving effects of PHB in Artemia. PHB assimilation following gastrointestinal degradation could attribute to its reported beneficial effects in various aquatic farmed species.
All data in the Integrated Marine Information System (IMIS) is subject to the VLIZ privacy policy
