Efficacy of dietary fermented vegetable product on immune response, up-regulation of immune-related genes and protection of kuruma shrimp (Marsupenaeus japonicus) against Vibrio parahaemolyticus

Fermented Animal Source Protein as Substitution of Fishmeal on Intestinal Microbiota, Immune-Related Cytokines and Resistance to Vibrio mimicus in Freshwater Crayfish (Cherax cainii)

“…Similar to the LYZ result, post challenge marron that was fed FPBM revealed significantly higher PR than the pre challenge groups. In agreement with some previous studies (Kumar et al, 2014;Elshopakey et al, 2018), the present results proved the immunomodulatory effects of FPBM on marron by elevating the level of THC, DHC, PR, and LYZ.…”

“…In the present study, THC and DHC increased significantly in marron fed FPBM when compared to the control after 70 days and were also elevated in both control and FPBM treated groups after challenge with V. mimicus. These findings are in agreement with Elshopakey et al (2018), who reported elevated level of THC in kuruma shrimp, Marsupenaeus japonicas when fed with fermented vegetable product.…”

“…Oral administration of Lactobacillus sakei K101 obtained from fermented dairy product and Lactobacillus plantarum K55-5 obtained from fermented vegetable significantly increased cytokines such as L-10, IL-12, IFN-γ, and TNF-α in mouse spleen and blood (Lee et al, 2016). Elshopakey et al (2018) reported an elevated level of immune related cytokines encompassing antimicrobial peptides (AMPs) and toll-like receptors (TLR) in the intestine of kuruma shrimp, Marsupenaeus japonicas fed 5.5 and 55 g fermented vegetable product (FVP). Similarly in the present study, pro-inflammatory cytokines including TNF-α, IL-1β, IL-8, and IL-17F demonstrated higher gene expression in the intestine of marron fed FPBM.…”

“…Microbial and yeast fermented aqua-diets have been used in fish farming for decades with much research evaluating potential on a variety of finfish (Kader et al, 2012;Siddik et al, 2019a,b) and crustaceans (Ding et al, 2015;Elshopakey et al, 2018). Previous studies have reported a range of possible functional properties in fermented products, including probiotic, antimicrobial and antioxidant properties, and the degradation of anti-nutritive compounds (Chettri and Tamang, 2014;Hill et al, 2014).…”

“…Previous studies have reported a range of possible functional properties in fermented products, including probiotic, antimicrobial and antioxidant properties, and the degradation of anti-nutritive compounds (Chettri and Tamang, 2014;Hill et al, 2014). Elshopakey et al (2018) reported that dietary administration of yeast and Lactobacillus fermented vegetable product in the diet of kuruma shrimp, Marsupenaeus japonicas, elevated the innate immune response in terms of total haemocyte count, phagocytosis, bactericidal activity and increased resistance against Vibrio parahaemolyticus. Antimicrobial peptides derived from fermentation can also upregulate the immune and stressrelated gene expression.…”