|
1
|
Linh NV, Lubis AR, Dinh-Hung N, Wannavijit S, Montha N, Fontana CM, Lengkidworraphiphat P, Srinual O, Jung WK, Paolucci M, Doan HV. Effects of Shrimp Shell-Derived Chitosan on Growth, Immunity, Intestinal Morphology, and Gene Expression of Nile Tilapia ( Oreochromis niloticus) Reared in a Biofloc System. Mar Drugs 2024; 22:150. [PMID: 38667767 PMCID: PMC11050815 DOI: 10.3390/md22040150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2024] [Revised: 03/22/2024] [Accepted: 03/25/2024] [Indexed: 04/28/2024] Open
Abstract
Chitosan (CH) shows great potential as an immunostimulatory feed additive in aquaculture. This study evaluates the effects of varying dietary CH levels on the growth, immunity, intestinal morphology, and antioxidant status of Nile tilapia (Oreochromis niloticus) reared in a biofloc system. Tilapia fingerlings (mean weight 13.54 ± 0.05 g) were fed diets supplemented with 0 (CH0), 5 (CH5), 10 (CH10), 20 (CH20), and 40 (CH40) mL·kg-1 of CH for 8 weeks. Parameters were assessed after 4 and 8 weeks. Their final weight was not affected by CH supplementation, but CH at 10 mL·kg-1 significantly improved weight gain (WG) and specific growth rate (SGR) compared to the control (p < 0.05) at 8 weeks. Skin mucus lysozyme and peroxidase activities were lower in the chitosan-treated groups at weeks 4 and 8. Intestinal villi length and width were enhanced by 10 and 20 mL·kg-1 CH compared to the control. However, 40 mL·kg-1 CH caused detrimental impacts on the villi and muscular layer. CH supplementation, especially 5-10 mL·kg-1, increased liver and intestinal expressions of interleukin 1 (IL-1), interleukin 8 (IL-8), LPS-binding protein (LBP), glutathione reductase (GSR), glutathione peroxidase (GPX), and glutathione S-transferase (GST-α) compared to the control group. Overall, dietary CH at 10 mL·kg-1 can effectively promote growth, intestinal morphology, innate immunity, and antioxidant capacity in Nile tilapia fingerlings reared in biofloc systems.
Collapse
Affiliation(s)
- Nguyen Vu Linh
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand; (N.V.L.); (S.W.); (N.M.); (C.M.F.); (O.S.)
- Functional Feed Innovation Center (FuncFeed), Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Anisa Rilla Lubis
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand; (N.V.L.); (S.W.); (N.M.); (C.M.F.); (O.S.)
| | - Nguyen Dinh-Hung
- Aquaculture Pathology Laboratory, School of Animal & Comparative Biochemical Sciences, The University of Arizona, Tucson, AZ 85721, USA
| | - Supreya Wannavijit
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand; (N.V.L.); (S.W.); (N.M.); (C.M.F.); (O.S.)
| | - Napatsorn Montha
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand; (N.V.L.); (S.W.); (N.M.); (C.M.F.); (O.S.)
| | - Camilla Maria Fontana
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand; (N.V.L.); (S.W.); (N.M.); (C.M.F.); (O.S.)
| | - Phattawin Lengkidworraphiphat
- Multidisciplinary Research Institute, Chiang Mai University, 239 Huay Keaw Rd., Suthep, Muang, Chiang Mai 50200, Thailand;
| | - Orranee Srinual
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand; (N.V.L.); (S.W.); (N.M.); (C.M.F.); (O.S.)
- Functional Feed Innovation Center (FuncFeed), Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Won-Kyo Jung
- Marine Integrated Biomedical Technology Center, The National Key Research Institutes in Universities, Pukyong National University, Busan 48513, Republic of Korea;
| | - Marina Paolucci
- Department of Science and Technologies, University of Sannio, 82100 Benevento, Italy;
| | - Hien Van Doan
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand; (N.V.L.); (S.W.); (N.M.); (C.M.F.); (O.S.)
- Functional Feed Innovation Center (FuncFeed), Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
| |
Collapse
|
|
2
|
Chen T, Xie L, Wang G, Jiao J, Zhao J, Yu Q, Chen Y, Shen M, Wen H, Ou X, Xie J. Anthocyanins-natural pigment of colored rice bran: Composition and biological activities. Food Res Int 2024; 175:113722. [PMID: 38129038 DOI: 10.1016/j.foodres.2023.113722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 11/09/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Rice by-products are a potential source of various bioactive substances with great processing potential, which are receiving increasing attention. Among them, rice bran is a by-product of rice milling, with high nutritional value and health benefits. Colored rice bran contains a large amount of anthocyanins responsible for color and bioactivities. And anthocyanins are often added to foods as a natural pigment, serving to enhance both the visual appeal and nutritional value. Recent advances in the composition and bioactivities of four common colored rice bran anthocyanins (black, purple, red, and purple red rice) are reviewed in this paper. Rice bran anthocyanins have been confirmed to exhibit biological potential for human health, with their main biological activities being antioxidant, anti-atherosclerosis, anti-cancer, neuroprotective, retinoprotective, immunomodulatory, anti-aging and anti-obesity effects. The structure of anthocyanins determines their biological activities. The anthocyanins composition of rice bran with different colors varied greatly, while that of rice bran with the same color is also slightly different, which is attributed to the rice varieties, growing environment and cropping conditions. However, it remains necessary to conduct further clinical studies to support the health activities of anthocyanins. The present review provides information value for the further development and comprehensive utilization of rice bran anthocyanins.
Collapse
Affiliation(s)
- Ting Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Liuming Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Gang Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Jilan Jiao
- Affiliated Stomatological Hospital of Nanchang University, Nanchang 330006, China
| | - Junwei Zhao
- Affiliated Stomatological Hospital of Nanchang University, Nanchang 330006, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Huiliang Wen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Xiaoyan Ou
- Affiliated Stomatological Hospital of Nanchang University, Nanchang 330006, China.
| | - Jianhua Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
| |
Collapse
|