# Effect of Emerging Contaminants (Sucralose) at Relevant Concentrations on Functional Properties in Fish Muscle of Common Carp (Cyprinus carpio)

## TL;DR

This study shows that the artificial sweetener sucralose harms fish muscle function at low concentrations, causing oxidative stress and structural damage in common carp.

## Contribution

The study demonstrates for the first time that environmentally relevant sucralose concentrations impair fish muscle properties through oxidative stress and protein degradation.

## Key findings

- Sucralose exposure increased protein carbonyl content up to 10-fold and caused lipid peroxidation in fish muscle.
- Fish muscle showed reduced sulfhydryl groups and decreased water-holding capacity, indicating structural impairment.
- Electrophoretic analysis confirmed myosin degradation, linking sucralose to protein oxidation and muscle dysfunction.

## Abstract

Sucralose, a persistent and widely used artificial sweetener, has emerged as a significant contaminant in aquatic environments, raising concerns about its ecological and physiological effects on aquatic species. This study investigates the impact of environmentally relevant concentrations of sucralose on the muscle quality of common carp (Cyprinus carpio), a bioindicator species. Using High-Performance Liquid Chromatography (HPLC), sucralose was quantified in water and fish muscle tissues, revealing its persistence and bioaccumulation. Sucralose exposure disrupted critical physicochemical, textural, and structural properties of fish muscle. Protein carbonyl content increased up to 10-fold, while lipid peroxidation levels rose significantly, indicating oxidative stress. Sulfhydryl groups were reduced by more than 40%, and water-holding capacity decreased by 12%, compromising muscle functionality. Textural profile analysis revealed alterations in hardness, cohesiveness, and elasticity, linked to covalent bond formation induced by protein oxidation. Furthermore, electrophoretic analysis confirmed myosin degradation, underscoring sucralose’s role as a pro-oxidant, even at low concentrations. These findings demonstrate that sucralose can adversely affect aquatic organisms by impairing muscle integrity, with potential consequences for their survival, ecological roles, and food web dynamics. This study underscores the urgent need to regulate and monitor artificial sweeteners in aquatic systems to mitigate long-term ecological impacts.