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Rishan, S.T., Hossen, M.B., Kibria, M.R., Hossain, M.T., Alam, M.S.. (1404). The effects of yeast β-glucan on the immune response and susceptibility of Macrobrachium rosenbergii to Vibrio parahaemolyticus infection. سامانه مدیریت نشریات علمی, 24(3), 539-554. doi: 10.22092/ijfs.2025.133419
S.T. Rishan; M.B. Hossen; M.R. Kibria; M.T. Hossain; M.S. Alam. "The effects of yeast β-glucan on the immune response and susceptibility of Macrobrachium rosenbergii to Vibrio parahaemolyticus infection". سامانه مدیریت نشریات علمی, 24, 3, 1404, 539-554. doi: 10.22092/ijfs.2025.133419
Rishan, S.T., Hossen, M.B., Kibria, M.R., Hossain, M.T., Alam, M.S.. (1404). 'The effects of yeast β-glucan on the immune response and susceptibility of Macrobrachium rosenbergii to Vibrio parahaemolyticus infection', سامانه مدیریت نشریات علمی, 24(3), pp. 539-554. doi: 10.22092/ijfs.2025.133419
Rishan, S.T., Hossen, M.B., Kibria, M.R., Hossain, M.T., Alam, M.S.. The effects of yeast β-glucan on the immune response and susceptibility of Macrobrachium rosenbergii to Vibrio parahaemolyticus infection. سامانه مدیریت نشریات علمی, 1404; 24(3): 539-554. doi: 10.22092/ijfs.2025.133419

The effects of yeast β-glucan on the immune response and susceptibility of Macrobrachium rosenbergii to Vibrio parahaemolyticus infection

Iranian Journal of Fisheries Sciences
دوره 24، شماره 3، مرداد 2025، صفحه 539-554    اصل مقاله (493.44 K)
شناسه دیجیتال (DOI): 10.22092/ijfs.2025.133419
نویسندگان
S.T. Rishan1؛ M.B. Hossen1؛ M.R. Kibria1؛ M.T. Hossain2؛ M.S. Alam* 1
1Department of Fisheries Biology and Genetics, Bangladesh Agricultural University, Mymensingh, Bangladesh
2Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh, Bangladesh
چکیده
β-glucans (BG) are widely used as an immunostimulant in aquatic animals through injection, feed, and immersion. The present study aimed to examine the consequences of dietary administration of yeast β-glucan on the immune response and susceptibility of Macrobrachium rosenbergii to the Vibrio parahaemolyticus infection. Experimental prawns (4.55±0.08 g) were fed a formulated commercial diet supplemented with commercial yeast BG at 0.0% (control), 0.1% (T1), 0.2% (T2), and 0.3% (T3). After the feeding trial of 75 days, a challenge test with V. parahaemolyticus (104 cfu/mL) was performed for seven days. No significant differences (p>0.05) were observed in terms of final weight, specific growth rate, and weight gain, but the prawns fed with 0.1% (T1) BG had the highest survival rates (100%). However, immune parameters, e.g. level of total hemolymph protein, albumin, globulin and hemocyte number, were found to be significantly higher (p<0.05) in prawns fed with 0.2% (T2) BG-supplemented diet. The total hemocyte count and total hemolymph protein, albumin, and globulin were reduced after the V. parahaemolyticus infection. The study's findings suggested that yeast BG can be used at 0.1% to 0.2% to enhance the immune response of juvenile M. rosenbergii and increase their resistance to V. parahemolyticus infection without upsetting the usual growth and survival.
کلیدواژه‌ها
ß-glucan؛ Macrobrachium rosenbergii؛ Immunostimulant؛ Immunity؛ Vibrio parahaemolyticus؛ Hemolymph
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