Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/43256
Title: Response of hexokinase enzymes and the insulin system to dietary carbohydrates in the common carp, Cyprinus carpio.
Author: Capilla Campos, Encarnación
Médale, F.
Panserat, S.
Vachot, C.
Rema, P.
Gomes, E.
Kaushik, S
Navarro Álvarez, Isabel
Gutiérrez Fruitós, Joaquín
Keywords: Fisiologia animal
Peixos
Alimentació animal
Animal physiology
Fishes
Animal feeding
Issue Date: May-2004
Publisher: EDP Sciences
Abstract: The response of the common carp to diets with varying amounts of digestible starch, provided either as pea meal (LP, HP, 30 and 46% peas, respectively) or as cereal (LW, HW, 30 and 46% wheat, respectively), was studied and compared with the response to a carbohydrate-free protein-rich diet (CF). Here we focused on the utilisation of dietary carbohydrates by examining the relationship between dietary starch intake, hepatic hexokinase activities, circulating insulin and muscle insulin receptor system. Plasma glucose concentration and hepatic high Km hexokinase (glucokinase, GK) activity were not affected by the content of digestible starch, but 6 h after feeding enzyme activity was higher in the fish fed carbohydrate diets. Similarly, low Km hexokinase (HK) activity was also higher in the fish 24 h after feeding. Fat gain and protein retention were significantly improved by increased digestible starch intake, especially in the HP group, which in turn, presented the highest plasma insulin levels. Glycogen stores were moderately increased by the ingestion of digestible starch. The number of insulin receptors was greater in the CF group than in fish on carbohydrates, except the HP group. Our results confirmed that the common carp uses dietary carbohydrates efficiently, especially when there are provided by peas. This efficiency might be related to the enhanced response of postprandial insulin observed in the HP group.
Note: Reproducció del document publicat a: http://dx.doi.org/10.1051/rnd:2004027
It is part of: Reproduction Nutrition Development, 2004, vol. 44, num. 3, p. 233-242
Related resource: http://dx.doi.org/10.1051/rnd:2004027
URI: http://hdl.handle.net/2445/43256
ISSN: 0926-5287
Appears in Collections:Articles publicats en revistes (Biologia Cel·lular, Fisiologia i Immunologia)

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