Effects of Pre-clinical Administration of Marshmallow Extract (Althaea officinalis L.) on Certain Hepatopancreatic Enzymes in Common Carp (Cyprinus carpio)

This study evaluates the influence of marshmallow extract administration (Althaea officinalis L.) at 0.0 (control), 2.5, 5, and 10 g on the activity of certain hepatopancreatic enzymes such as α-amylase, lipase and trypsin in common carp (Cyprinus carpio) during 60 days. Feeding the fish with diets enriched with marshmallow extract had no effects on the satiety index and hepatic index in these fish. α-Amylase and lipase significantly decreased (P<0.05) in fish fed 10 g marshmallow extract compared with the control group. Although amylase was significantly (P<0.05) elevated on day 30 in the fish fed with 5 g marshmallow extract, trypsin level indicated a significant decrease (P<0.05). Administration of marshmallow extract decreased pancreatic lipase on day 30 of the experiment. No significant change (P>0.05) was observed in pancreatic trypsin in the control or experimental groups on day 60, but the level of pancreatic α-amylase was higher in fish fed with 2.5 g marshmallow extract compared with the control group. In conclusion, the increase of pancreatic α-amylase may be attributed to the polysaccharide compounds found in marshmallow extract. Finally, marshmallow extract may decrease lipase but it does not affect trypsin level.