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Dietary fulvic acid effects on survival and expression of immune‐related genes in Litopenaeus vannamei challenged with Vibrio parahaemolyticus
Author(s) -
FierroCoronado Jesús A.,
Angulo Carlos,
RubioCastro Arturo,
LunaGonzález Antonio,
CáceresMartínez Carlos J.,
RuizVerdugo Cesar A.,
ÁlvarezRuíz Píndaro,
EscamillaMontes Ruth,
GonzálezOcampo Héctor A.,
DiartePlata Genaro
Publication year - 2018
Publication title -
aquaculture research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.646
H-Index - 89
eISSN - 1365-2109
pISSN - 1355-557X
DOI - 10.1111/are.13789
Subject(s) - litopenaeus , vibrio parahaemolyticus , shrimp , biology , hepatopancreas , bioassay , immune system , microbiology and biotechnology , hsp70 , gene expression , food science , superoxide dismutase , gene , andrology , heat shock protein , biochemistry , immunology , bacteria , fishery , ecology , enzyme , genetics , medicine
The effects of fulvic acid (FA) on survival and immune‐related gene expression were investigated in Litopenaeus vannamei challenged with Vibrio parahaemolyticus by immersion. Shrimp were fed with different dietary FA concentrations (1, 2, 4 and 6 g/kg feed) for 20 days (first bioassay) or 8 days (second bioassay, 2 g/kg feed of FA added every 2 days) and then challenged with V. parahaemolyticus . In a third bioassay, the expression of three immune‐related genes (translationally controlled tumour protein [TCTP], superoxide dismutase [SOD] and heat‐shock protein 70 [HSP70]) in haemocytes or hepatopancreas of experimental shrimp was measured by real‐time quantitative PCR at 0, 6, 12, 24, 48, 72 and 96 hr after FA (2 g/kg feed) administration. Fulvic acid increased survival at a concentration of 2 g/kg feed supplied every two days. Interestingly, TCTP gene expression was upregulated, whereas gene expression of SOD and HSP70 was downregulated. In conclusion, dietary fulvic acid improves survival in white shrimp challenged with V. parahaemolyticus and modulates the immune response. Therefore, FA merits further evaluation as prophylactic treatment in commercial shrimp farms.