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January 25, 2014


Carrageenan Triggers Immunity in Penaeus vannamei


From Abstract: In this study, the effect of carrageenan on the immune response of white shrimp (Penaeus vannamei) was studied in vitro and in vivo.  Shrimp that received carrageenan via immersion at 200, 400 and 600 mg L−1 showed higher proliferation of haematopoietic tissues and increases in haemocyte count and other immune parameters.  Shrimp fed a diet containing carrageenan (0.5 g kg−1) for three weeks showed increased gene expression of several immune-related proteins.  Phagocytosis and clearance of Vibrio alginolyticus remained high in shrimp that received carrageenan via immersion after five hours and orally after six weeks, respectively.  Resistances of shrimp against V. alginolyticus and whitespot syndrome virus were higher over 24–144 hours and 72–144 hours, respectively.


It was concluded that “carrageenan effectively triggers an innate immunity in vitro, and increases mitotic index of HPT, immune parameters, gene expressions and resistance against pathogens in vivo.  Shrimp received carrageenan via immersion and orally exhibited immunocompetence in phagocytosis and clearance of  V. alginolyticus and resistance to pathogens despite the trend in immune parameters to recover to background values.”


Source: Fish and Shellfish Immunology.  Shrimp That Have Received Carrageenan Via Immersion and Diet Exhibit Immunocompetence in Phagocytosis Despite a Post-Plateau in Immune Parameters.  Yu-Yuan Chen, Jiann-Chu Chen (email, Department of Aquaculture, College of Life Sciences, Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung 20224, Taiwan, ROC), Yong-Chin Lin, Dedi Fazriansyah Putra, Suwaree Kitikiew, Chang-Che Li, Jen-Fang Hsieh, Chyng-Hwa Liou and Su-Tuen Yeh.  Volume 36, Issue 2,  February 2014.

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