Activation of immunity, immune response, antioxidant ability, and resistance against Vibrio alginolyticus in white shrimp Litopenaeus vannamei decrease under long-term culture at low pH
| Autor: | Jiann-Chu Chen, Yong-Chin Lin, Kuei-Chi Tseng, Chien-Lun Huang, Yu-Yuan Chen |
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| Rok vydání: | 2015 |
| Předmět: |
animal structures
Antioxidant medicine.medical_treatment Litopenaeus Aquatic Science Antioxidants Arthropod Proteins Microbiology chemistry.chemical_compound Immune system Penaeidae medicine Animals Environmental Chemistry Vibrio alginolyticus chemistry.chemical_classification biology Glutathione peroxidase fungi Sequence Analysis DNA General Medicine biology.organism_classification Immunity Innate Shrimp chemistry Catalase biology.protein Lysozyme |
| Zdroj: | Fish & Shellfish Immunology. 46:192-199 |
| ISSN: | 1050-4648 |
| DOI: | 10.1016/j.fsi.2015.05.055 |
| Popis: | The growth, activation of immunity, immune parameters, and transcript levels of cytMnSOD, mtMnSOD, ecCuZnSOD, glutathione peroxidase (GPx), catalase, lysozyme, and penaeidin 3a were examined in white shrimp Litopenaeus vannamei reared at pH 6.8 and 8.1 after 24 weeks. No significant difference in growth was observed between the two groups. An in vitro study indicated that phenoloxidase activity and respiratory bursts (RB, release of the superoxide anion) were significantly higher in the haemocytes of pH 8.1 shrimp (shrimp reared at pH 8.1) than in pH 6.8 shrimp (shrimp reared at pH 6.8). An in vivo study indicated that the levels of immune parameters of pH 8.1 shrimp were significantly higher than in pH 6.8 shrimp, and the transcript levels of cytMnSOD, ecCuZnSOD, glutathione peroxidase, lysozyme, and penaeidin 3a were down-regulated in pH 6.8 shrimp. In another experiment, shrimp reared at pH 6.8 and 8.1 for 24 weeks were challenged with Vibrio alginolyticus. The mortality rate of pH 6.8 shrimp was significantly higher than in pH 8.1 shrimp over 12-168 h. Phagocytic activity, phagocytic index, and clearance efficiency to V. alginolyticus were significantly lower in pH 6.8 shrimp. We concluded that shrimp under long-term culture at pH 6.8 exhibited decreased resistance against V. alginolyticus as evidenced by reductions in the activation of immunity and immune parameters together with decreased transcript levels of cytMnSOD, ecCuZnSOD, GPx, lysozyme, and penaeidin 3a. |
| Databáze: | OpenAIRE |
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