Effect of dietary supplementation with butyrate and probiotic on the survival of Pacific white shrimp after challenge with Vibrio alginolyticus

Abstract

This study evaluated the performance, immunology, and survival of the Pacific white shrimp Litopenaeus vannamei to experimental challenge to Vibrio alginolyticus based on the use of the probiotic Lactobacillus plantarum and the combined use of probiotic and butyrate. Four different diets resulted from the addition of additives: butyrate, probiotic, butyrate + probiotic, and control (no additives). The attractiveness of the diets was assessed by the percentage of positive choices and rejections, using a dual-choice Y-maze format aquarium. The shrimps were fed during four weeks and performance parameters, intestinal microbiota, and immunological parameters were all evaluated. Subsequently, the shrimps were challenged with V. alginolyticus and after 48 h, survival and immunological parameters were evaluated. The results showed increased attractiveness and intake, but only with diets supplemented with sodium butyrate. However, other diets were not rejected. No difference in performance or immunological parameters was observed among the different diets. Also, among the treatments, no difference in Vibrio spp., or total heterotrophic bacteria counts, was found in the intestinal tract. However, the lactic acid bacteria count was higher in the intestinal tract of shrimps fed diets supplemented with probiotic. After bacterial challenge, shrimp fed all diets had a greater survival when compared with the control group. Lactobacillus plantarum and sodium butyrate increase the resistance of shrimp to infection with V. alginolyticus, but do so without affecting performance, immunological parameters, or Vibrio spp., and total heterotrophic bacteria counts in the intestinal tract.

Galactooligosaccharides and Resistant Starch Altered Microbiota and Short-Chain Fatty Acids in an in vitro Fermentation Study Using Gut Contents of Mud Crab (Scylla paramamosain)

“…Dietary supplementation of carbohydrates is a way to modulate microbial fermentation and promote butyrate production in the gut, which consequently improves health status (Sato et al, 2017). Recent studies in aquatic animals have demonstrated the roles of butyrate in improving growth performance, feed efficiency, immune responses, disease resistance, and survival rate, as well as in modulating gut microbiota (Gao et al, 2011;Robles et al, 2013;Liu B. et al, 2014;Estensoro et al, 2016;Rimoldi et al, 2016;Silva et al, 2016a,b;Terova et al, 2016;Ebrahimi et al, 2017;Piazzon et al, 2017;Ramírez et al, 2017;Tian et al, 2017;Ali et al, 2018;Rimoldi et al, 2018). For these reasons, the selection of a prebiotic capable of promoting the growth of butyrate-producing bacteria is necessary to enhance survival rate and improve aquaculture production.…”

Marked variations in gut microbiota and some innate immune responses of fresh water crayfish, marron (Cherax cainii, Austin 2002) fed dietary supplementation of Clostridium butyricum

“…Most of the earlier researches on probiotics studies in aquatic animals were performed with the dietary inclusion of Bacillus and Lactobacillus species (Ambas, Fotedar & Buller, 2017; Ambas, Suriawan & Fotedar, 2013; Kongnum & Hongpattarakere, 2012; Zheng et al, 2017). However, a very few studies highlighted the importance of using C. butyricum as possible dietary probiotic candidate for crayfish (Ramírez et al, 2017). Results conducted with C. butyricum as dietary probiotic supplements demonstrated positive influence on growth and immune parameters of fish, chicken, piglet etc.…”

“…Then a serial dilution and subsequent plate counts were performed to obtain the desire bacterial concentration. The bacteria ( C. butyricum ) were then added at 10 7 CFU/mL per kg of feed as described in previous studies (Ramírez et al, 2017) and mixed uniformly. Pellet were prepared with mince mixture followed by vacuum drying oven at 37 °C for overnight and storage at 4 °C until used.…”

“…Weight gain, WG = [(mean final body weight − mean initial body weight)]/[mean initial body weight] (Ramírez et al, 2017)…”

“…Among the bacterial supplements, majority of the studies focussed on the beneficial effects of lactic acid bacteria (LAB), especially Lactobacillus species on growth, immunity and disease resistance of fish and crayfish (Pirarat et al, 2006; Didinen et al, 2016; Zheng et al, 2017). Clostridium butyricum , a short-chain butyric acid producing bacteria that resides in healthy intestinal flora, has been used as diet supplements to enhance the growth and immune response of fish and broiler chicken (Song et al, 2006; Gao et al, 2013; Zhang et al, 2014; Ramírez et al, 2017). In addition, C. butyricum as probiotic supplement demonstrated to have inhibitory effects against the colonization of pathogenic bacteria including species from Vibrio and Aeromonas in the fish gut (Pan et al, 2008; Gao et al, 2013).…”