Tetraselmis chuii biomass as a potential feed additive to improve survival and oxidative stress status of Pacific white-leg shrimp Litopenaeus vannamei postlarvae

Abstract

Shrimp is an important traded fishery commodity. When subjected to stress, shrimp usually suffers from oxidative stress, which leads to cell injury, senescence, and death. To maintain shrimp good health, performance and production, antioxidant and immune systems are important. Natural antioxidants found in microalgae may be used to increase the cell protection against oxidative damage, being a promising alternative to the carcinogenic synthetic antioxidants. In this study, Tetraselmis chuii was evaluated for its effect on survival, growth and oxidative stress biomarkers on Litopenaeus vannamei postlarvae (PL). The antioxidant properties of the formulated feed with T. chuii inclusion were determined using four antioxidant chemical assays. Meanwhile, the oxidative stress biomarkers on PL were analyzed by hydrogen peroxide, membrane stability and lipid peroxidation assays. Results showed that PL reared on diets supplemented with 50% T. chuii had a significantly higher (P B 0.05) survival (97.6 ± 1.4%) and lower oxidative stress in terms of hydrogen peroxide content (10.08 ± 0.4 mM g -1 FW) and electrolyte leakage (10.8 ± 0.3%). The result of this study also showed that shrimp PL reared on diets supplemented with microalgal, T. chuii have high resistance to reverse salinity stress test (76.7-100%). However, no significant differences (P C 0.05) were found in the growth and lipid peroxidation. Due to the positive effect on oxidative stress status, survival and resistance to salinity stress, the feeding of L. vannamei PL with diet containing at least 50% of T. chuii is recommended as a natural source of antioxidant for PL.

Extracting protein from microalgae (Tetraselmis chuii) for proteome analysis

“…This protein fraction includes antioxidant enzymes, such as superoxide dismutase (SOD), catalase and glutathione peroxidase, that repair or prevent cellular damage caused by reactive oxygen species, [44] , [45] , [46] , [47] . Microalgae produce antioxidant molecules when exposed to nutrient-limiting conditions [35] and can improve survival and resistance to salinity stress of prey organisms such as the Pacific white-leg shrimp post-larvae [48] . A previously reported method for precipitation and concentration of low molecular weight proteins using organic solvents [34] was customized in the present study (see, method details section).…”

Effects of dietary marine microalgae,Tetraselmis suecica, on production, gene expression, protein markers and bacterial count of Pacificwhite shrimp Litopenaeus vannamei

“…Zhang et al (2013) observed that the addition of astaxanthin to Pacific white shrimp diets could enhance shrimp growth and reduce free reactive oxygen species (ROS) which subsequently reduced antioxidant gene expression of superoxide dismutase (SOD) and catalase. In another study, using the green microalgae T. chuii as an additive feed for L. vannamei larvae could increase larval growth and antioxidant activity while reducing stress (Rahman et al, 2017).…”

Antioxidant Compounds from Microalgae: A Review

“…The microalgae (Schizochytrium sp., Chlorella vulgaris, Amphora coffeaformis, Schizochytrium limacinum, Acutodesmus obliquus, Nannochloropsis spp., Tetraselmis chuii and Botryococcus braunii) were mostly included in the animal feed as dry microalgae with a percentage of inclusion mainly going from 1-10% or as a molecule equivalent of given antioxidant compounds. The results are variable depending on species from no effect of the microalgae tested [120,123] to a decrease in oxidative stress measurements such as the malondialdehyde or hydrogen peroxide content [124][125][126][127][128][129] or a decrease in DNA damage [123]. In most cases, it seems that the inclusion of microalgae directly in the fed has a positive effect on the animal physiology, which is promising regarding further used of microalgae in the food industry either in human or animal nutrition as functional ingredients.…”