Dietary intake of omega-3 fatty acids found in fish has been reported to reduce the risk of Alzheimer’s Disease (AD). Stearidonic acid (SDA), a plant-based omega-3 fatty acid, has been targeted as a potential surrogate for fish-based fatty acids. However, its role in neuronal degeneration is unknown. This study was designed to evaluate effects of SDA on Amyloid-β(A-β)-induced neurotoxicity in rat hippocampal cells. Results showed that SDA effectively converted to eicosapentaenoic acid (EPA) in hippocampal cells. Aβ-induced apoptosis in H19-7 cells was protected by SDA pretreatment as evidenced by its regulation on the expression of relevant pro- and anti-apoptotic genes, as well as the inhibition on caspase activation. SDA also protected H19-7 cells from Aβ-induced oxidative stress by regulating the expression of relevant pro- and anti-oxidative genes, as well as the improvement in activity of catalase. As for Aβ/LPS-induced neuronal inflammation, SDA pretreatment reduced the release of IL-1β and TNFα. Further, we found that the anti-Aβ effect of SDA involves its inhibition on the expression of amyloid precursor protein and the regulation on MAPK signaling. These results demonstrated that SDAs have neuroprotective effect in Aβ-induced H19-7 hippocampal cells. This beneficial effect of SDA was attributed to its antiapoptotic, antioxidant, and anti-inflammatory properties.

The reddish body coloration of Pacific white shrimp (Litopenaeus vannamei) is a critical quality attribute that significantly influences consumer preference and market value. Intensive aquaculture practices frequently result in impaired pigmentation, and dietary astaxanthin supplementation, while effective, increases production costs. Considering the intrinsic ability of decapod crustaceans to alter their body color in response to environmental backgrounds, we hypothesized that rearing L. vannamei in red tanks would enhance redness, stimulate astaxanthin distribution, improve muscle texture, and enhance flavor without compromising growth performance. Following a 75-day culture period, shrimp reared in red tanks exhibited a significantly higher redness (a* value) in both raw and cooked forms (P < 0.05), alongside enhanced textural parameters including hardness, gumminess, and chewiness (P < 0.05). Furthermore, increased levels of umami-related amino acids were detected in the muscle of shrimp reared in red tanks (increased by 15.3 %, P < 0.05). Astaxanthin content was elevated in the shell (increased by 25.8 %, P < 0.05) but reduced in the hepatopancreas (decreased by 18.5 %, P < 0.05), indicating a facilitated redistribution of the pigment. This redistribution was corroborated by the upregulation of the red pigment-concentrating hormone (rpch) gene in the hepatopancreas (P < 0.05). Although survival rate was marginally lower (decreased by 7.0 %, P < 0.05), growth remained unaffected. These findings collectively indicate that red tank culture offers an economically viable and feed-free strategy to enhance the visual appeal and sensory quality of L. vannamei, presenting a promising alternative to dietary pigment supplementation.