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The garlic component, allicin, prevents disease caused by Aeromonas hydrophila in rainbow trout, Oncorhynchus mykiss (Walbaum)
Author(s) -
Nya E J,
Dawood Z,
Austin B
Publication year - 2010
Publication title -
journal of fish diseases
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.819
H-Index - 85
eISSN - 1365-2761
pISSN - 0140-7775
DOI - 10.1111/j.1365-2761.2009.01121.x
Subject(s) - rainbow trout , allicin , aeromonas hydrophila , biology , lysozyme , incubation , microbiology and biotechnology , zoology , food science , fish <actinopterygii> , fishery , biochemistry
Allicin was fed at 0 (= control), 0.5 and 1.0 mL of Allimed ® liquid 100 g −1 of feed for 14 days to rainbow trout, Oncorhynchus mykiss (Walbaum), fingerlings before infection with Aeromonas hydrophila with a resultant reduction in mortalities from 80% in the controls to 8% [relative percentage survival (RPS) = 90%] and 0% (RPS = 100%) among the treated fish. Allicin was strongly antibacterial compared to the control, with a minimum inhibitory concentration (MIC) of >400 μL mL −1 of Allimed ® liquid. Use of allicin led to a lower number of white blood cells (132.0 ± 0.4 × 10 3 ) compared to 175.0 ± 0.1 × 10 3 in the controls, but elicited increased phagocytic activity, i.e. a phagocytic value of 39.2% compared to 13.6% in the controls, and serum lysozyme activity, which showed significant ( P > 0.05) differences compared to the control at 15 and 30 min after the first reading at 0 min of incubation.