AN OVERVIW OF SEA CUCUMBER: CHEMISTRY and PHARMACOLOGY OF ITS METABOLITES

Halder, Debojyoti; Pahari, Sandip Kr.

doi:10.21276/irjps.2020.7.2.19

Cited by 4 publications

(1 citation statement)

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“…Due to the nutritional, medicinal and healthcare values, A . japonicus has been accepted as a delicacy by the Chinese for thousands of years (Halder & Pahari, 2020; Shikov et al, 2020). In the last decades, market demand for sea cucumbers has increased rapidly especially in some Asian countries.…”

Section: Introductionmentioning

confidence: 99%

An evaluation on the selenium yeast supplementation in the practical diets of early juvenile sea cucumber ( Apostichopus japonicus ): Growth performance, digestive enzyme activities, immune and antioxidant capacity, and body composition

Ning

Zhou³

et al. 2021

Aquacult Nutr

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A 45‐day feeding trial was carried out to investigate the effects of dietary selenium yeast (Se‐yeast) on the survival, growth performance, activities of digestive enzymes and antioxidant enzymes, and body composition of early juvenile Apostichopus japonicus. Five isoprotic (15.6%) and isolipic (1.5%) feeds with graded levels of Se‐yeast (0, 0.5, 1.0, 1.5 and 2.0 mg/kg) were formulated and randomly allocated to the early juvenile sea cucumbers (initial weight: 0.11 ± 0.01 g). The results showed that the weight gain rate (WGR) and relative visceral weight ratio (RVW) significantly increased as the Se‐yeast supplementation increased from 0 to 1.0 mg/kg, and then reached a plateau with further increase in Se‐yeast, while survival rate (SR) increased as the supplementation level of Se‐yeast increased, and the lipase and amylase activities first significantly increased as the Se‐yeast increased from 0 to 1.0 mg/kg, and then significantly decreased with the continuous supplementation of Se‐yeast. The antioxidant capacity and nonspecific immunity were significantly elevated by the moderate level (0.5 and 1.0 mg/kg) of Se‐yeast. Besides, the activities of immune‐related enzymes and transcription of antioxidation‐related genes were significantly elevated by the supplementation of Se‐yeast. However, malonaldehyde contents were significantly reduced in the treatments with 0.5 and 1.0 mg/kg Se‐yeast. The selenium content in the body wall of the sea cucumber showed a markedly increasing trend with increasing Se‐yeast supplementation levels. Results above indicated that a moderate level (0.5–1.0 mg/kg) of Se‐yeast enhanced the growth performance, digestive enzyme activities, antioxidant capacity and nonspecific immunity of early juvenile A. japonicus.

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Section: Introductionmentioning

confidence: 99%

An evaluation on the selenium yeast supplementation in the practical diets of early juvenile sea cucumber ( Apostichopus japonicus ): Growth performance, digestive enzyme activities, immune and antioxidant capacity, and body composition

Ning

Zhou³

et al. 2021

Aquacult Nutr

View full text Add to dashboard Cite

show abstract

Sea Cucumbers: Source of Nutritional, Medicinal, and Cosmeceutical Products

Mazlan,

Abd Rahman,

Shukhairi

et al. 2023

Marine Biotechnology: Applications in Food, Drugs and Energy

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Effects of Selenium Yeast Addition on the Growth, Intestinal Health, Immune Status and Body Composition of Juvenile Sea Cucumber Apostichopus japonicus before and after Aestivation

Zuo

Wang

et al. 2023

JMSE

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This study was performed to investigate the effects of selenium yeast (Se-yeast) on the growth, intestinal health, immune status and body composition of juvenile Apostichopus japonicus before and after aestivation. Five experimental diets were formulated with increasing addition of Se-yeast (0, 0.5, 1.0, 1.5 and 2.0 mg/kg), with the diet without Se-yeast as the control. Each diet was randomly assigned to three tanks of juvenile A. japonicus (initial body weight: 2.96 ± 0.04 g). The whole experiment lasted for 135 days, which included a 45-day feeding experiment before aestivation, a 60-day aestivation phage and a 30-day feeding experiment after aestivation. The results showed that weight gain rate (WGR) was significantly increased by the increasing addition of Se-yeast before aestivation. After aestivation, WGR was markedly elevated by 1.0 mg/kg Se-yeast but was inhibited by 1.5–2.0 mg/kg Se-yeast. The evisceration rate (ER) of A. japonicus was obviously inhibited by the relatively higher addition level of Se-yeast (1.5–2.0 mg/kg) before aestivation. After aestivation, the ER was significantly inhibited by Se-yeast at an addition of 1.5 mg/kg. Before aestivation, the highest activities of all digestive enzymes were obtained by Se-yeast addition at a level equal to or above 1.0 mg/kg Se-yeast. After aestivation, the activities of most digestive enzymes were maximized by Se-yeast at the addition level of no more than 1.0 mg/kg. Before aestivation, the activities of nitric oxide synthase and alkaline phosphatase significantly increased by the increasing addition of Se-yeast. After aestivation, immune related parameters exhibited the highest or comparable values when the addition level of Se-yeast was equal to or less than 1.0 mg/kg. Notably, the selenium content in the body wall of A. japonicus increased significantly as Se-yeast addition increased in the diets. These results showed that Se-yeast at the addition level of 1.5–2.0 mg/kg before aestivation and 1.0–1.5 mg/kg after aestivation was beneficial for the promotion of growth, intestinal health and immune status of juvenile A. japonicus.

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AN OVERVIW OF SEA CUCUMBER: CHEMISTRY and PHARMACOLOGY OF ITS METABOLITES

Cited by 4 publications

References 0 publications

An evaluation on the selenium yeast supplementation in the practical diets of early juvenile sea cucumber ( Apostichopus japonicus ): Growth performance, digestive enzyme activities, immune and antioxidant capacity, and body composition

An evaluation on the selenium yeast supplementation in the practical diets of early juvenile sea cucumber ( Apostichopus japonicus ): Growth performance, digestive enzyme activities, immune and antioxidant capacity, and body composition

Sea Cucumbers: Source of Nutritional, Medicinal, and Cosmeceutical Products

Effects of Selenium Yeast Addition on the Growth, Intestinal Health, Immune Status and Body Composition of Juvenile Sea Cucumber Apostichopus japonicus before and after Aestivation

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