Long-recognized physiological actions of black pepper Piper nigrum and turmeric Curcuma longa plants or their active ingredients (piperine [Pip] and curcumin [Curc], respectively) have been tested in nutritional and clinical experiments. Available data suggest that both dietary additives influence food acceptance, metabolism, and digestive physiology and increase the bioavailability of several drugs and nutrients. Therefore, the main goal of this study was to test how Common Carp Cyprinus carpio respond to diets supplemented with Pip, Curc, and black pepper extract (BP) in terms of food intake, growth, whole-body composition, and muscle free amino acid (FAA) levels. We used the following dietary treatments: a reference diet based on casein and gelatin (CG), a diet in which a fraction of CG protein (20%) was replaced with an FAA mixture (Met0.4 [methionine 0.4%]), and three other diets identical to Met0.4 but supplemented with 0.02% Pip, Curc, or BP. We found that addition of spices and their active ingredients impacted fish growth (BP depressed growth by 30%); however, these dietary additives did not show any significant effect on food intake across the treatments. Dietary Pip increased total lipids in the whole body. The total indispensable FAA level was higher in the Curc group compared to the CG group only. The total dispensable FAA level in the BP group was higher than those in the CG and Met0.4 groups but was not different than those in the Pip and Curc groups. We conclude that further study is warranted with different levels of spices in fish diets. A summary of the current state of knowledge on the effect of Pip on nutrient flux and nutrient utilization, as well as possible regulatory mechanism(s) involved in the action of spices in fish, with a focus on Pip, is also provided.

中文翻译：

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黑胡椒胡椒和姜黄姜黄提取物的膳食补充剂对鲤鱼膳食氨基酸利用和生长性能的影响

黑胡椒胡椒和姜黄姜黄植物或其活性成分（分别为胡椒碱 [Pip] 和姜黄素 [Curc]）的公认生理作用已在营养和临床实验中进行了测试。现有数据表明，这两种膳食添加剂都会影响食物的接受度、代谢和消化生理，并增加多种药物和营养素的生物利用度。因此，本研究的主要目标是测试鲤鱼Cyprinus carpio在食物摄入、生长、全身成分和肌肉游离氨基酸 (FAA) 水平方面，对补充有 Pip、Curc 和黑胡椒提取物 (BP) 的饮食做出反应。我们使用了以下饮食处理：基于酪蛋白和明胶 (CG) 的参考饮食，将一部分 CG 蛋白 (20%) 替换为 FAA 混合物 (Met0.4 [甲硫氨酸 0.4%]) 的饮食，以及其他三种与 Met0.4 相同的饮食，但补充了 0.02% Pip、Curc 或 BP。我们发现添加香料及其活性成分会影响鱼类的生长（BP 抑制了 30% 的生长）；然而，这些膳食添加剂在整个治疗过程中对食物摄入量没有显示出任何显着影响。饮食 Pip 增加了全身的总脂质。与仅 CG 组相比，Curc 组的总不可缺少的 FAA 水平更高。BP 组的总可有可无的 FAA 水平高于 CG 和 Met0.4 组，但与 Pip 和 Curc 组没有差异。我们得出的结论是，有必要对鱼类饮食中不同水平的香料进行进一步研究。还提供了关于 Pip 对养分通量和养分利用的影响的知识现状的总结，以及香料在鱼类中的作用所涉及的可能调节机制，重点是 Pip。