Kumar Shivendra, Sahu N P, Gal Denes
National Agricultural Research and Innovation Centre, Research Institute for Fisheries and Aquaculture (NARIC - HAKI), H-5540 Szarvas, Anna-liget 8, Hungary; Department of Fish Nutrition and Biochemistry, Central Institute of Fisheries Education, Fisheries University Road, Versova, Mumbai 400 061, India.
Department of Fish Nutrition and Biochemistry, Central Institute of Fisheries Education, Fisheries University Road, Versova, Mumbai 400 061, India.
Fish Shellfish Immunol. 2015 Dec;47(2):868-77. doi: 10.1016/j.fsi.2015.10.011. Epub 2015 Oct 22.
The present study was conducted to investigate the strategy to mitigate the immunosuppressive and oxidative stress effect of gelatinized starch in fingerling of Labeo rohita. Fingerlings were either maintained at ambient water temperature (26 °C) or exposed to 32 °C for one week and then subjected to 26 °C for four weeks. Both groups were fed with isoproteinous (30% crude protein) diets containing gelatinized (G) or non-gelatinized (NG) starch. After 5 weeks of feeding trial, fingerlings were challenged by Aeromonas hydrophila and survival rate was recorded for the next 7 days. Serum cortisol and glucose content was significantly (p < 0.05) higher in G starch fed group and decreased with the increase in temperature from 26 to 32 °C, which was consistent for next four week after decrease in temperature from 32 to 26 °C. Lower respiratory burst activity and serum total protein and globulin content in G starch fed group at 26 °C significantly (p < 0.05) increased after elevation of temperature from 26 to 32 °C and levelled off to NG starch fed group. Liver superoxide dismutase (SOD) and catalase (CAT) activity of G starch fed group was significantly higher in group reared at 32 °C compared to 26 °C. After challenge, fish fed G starch showed lower survival rate than that of fish fed NG starch. Subsequently, exposure of elevated temperature (32 °C) for one week significantly increased the survival rate of G starch fed group and levelled off to NG starch fed group. The results of this study indicated that dietary G starch may cause metabolic stress of fingerling L. rohita, as might consequently lead to the decrease antioxidant abilities, depressed immunity and reduced resistance to A. hydrophila infection. Subsequently, exposure of elevated temperature (32 °C) for one week mitigate immunosuppressive and oxidative stress effect of dietary G starch.
本研究旨在探讨减轻糊化淀粉对露斯塔野鲮鱼种免疫抑制和氧化应激影响的策略。鱼种要么维持在环境水温（26℃）下，要么暴露于32℃一周，然后再在26℃下饲养四周。两组均投喂含糊化（G）或未糊化（NG）淀粉的等蛋白（30%粗蛋白）饲料。经过5周的饲养试验后，用嗜水气单胞菌对鱼种进行攻毒，并记录接下来7天的存活率。饲喂G淀粉组的血清皮质醇和葡萄糖含量显著（p<0.05）更高，且随着温度从26℃升高到32℃而降低，在温度从32℃降至26℃后的接下来四周也是如此。26℃时，饲喂G淀粉组的呼吸爆发活性较低，血清总蛋白和球蛋白含量在温度从26℃升高到32℃后显著（p<0.05）增加，并与饲喂NG淀粉组持平。与26℃饲养的组相比，32℃饲养的饲喂G淀粉组的肝脏超氧化物歧化酶（SOD）和过氧化氢酶（CAT）活性显著更高。攻毒后，饲喂G淀粉的鱼的存活率低于饲喂NG淀粉的鱼。随后，暴露于高温（32℃）一周显著提高了饲喂G淀粉组的存活率，并与饲喂NG淀粉组持平。本研究结果表明，日粮中的G淀粉可能会导致露斯塔野鲮鱼种的代谢应激，从而可能导致抗氧化能力下降、免疫力降低和对嗜水气单胞菌感染的抵抗力减弱。随后，暴露于高温（32℃）一周可减轻日粮中G淀粉的免疫抑制和氧化应激影响。
