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      Triterpene-Enriched Olive Extract as an Immunopotentiator in Black Sea Bream ( Acanthopagrus schlegelii)

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          Abstract

          Recently, the use of natural immunopotentiators, such as plant extracts, is predicted to offer high disease-prevention potential in aquaculture. However, few reports on the immunomodulatory impacts of olive extract (OE) on teleost are available. Therefore, the effects of dietary intake of triterpene-enriched OE on black sea bream ( Acanthopagrus schlegelii) were investigated in this study. Our data showed that total blood cell counts, in vivo content of lysozyme, activities of antiprotease and myeloperoxidase, and contents of IL-4 and IL-6 were significantly up-regulated by dietary intake of triterpene-enriched OE. Additionally, the hampered immune response induced by cadmium exposure was significantly mitigated by the administration of OE as were indicated by partially or completely rescued immune-relating parameters. Furthermore, the expressions of immune-related genes encoding NF-κB inhibitor alpha (IkBα), tumor necrosis factor α (TNFα), cyclooxygenase-2 (COX-2), and proto-oncogene protein c-fos (FOS) were found to be significantly up-regulated by the dietary intake of OE. In general, the results suggested that the dietary intake of triterpene-enriched OE has immune enhancing effect in black sea bream. Such effect may be realized by 1) increasing the total counts of diverse blood cells; 2) activating nonspecific immune biomolecules; and 3) affecting signaling pathways such as IKK and ERK and subsequently inducing IL-4 and IL-6 biosyntheses.

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          Author and article information

          Journal
          JOUC
          Journal of Ocean University of China
          Science Press and Springer (China )
          1672-5182
          24 January 2020
          01 April 2020
          : 19
          : 2
          : 428-438
          Affiliations
          1College of Animal Science, Zhejiang University, Hangzhou 310058, China
          2Innovation Division, Lucta (Guangzhou) Flavours Co. Ltd., Guangzhou 510530, China
          Author notes
          *Corresponding author: LIU Guangxu, Tel: 0086-571-88982636, E-mail: guangxu_liu@ 123456zju.edu.cn
          Article
          s11802-020-4232-8
          10.1007/s11802-020-4232-8
          Copyright © Ocean University of China, Science Press and Springer-Verlag GmbH Germany 2020.

          The copyright to this article, including any graphic elements therein (e.g. illustrations, charts, moving images), is hereby assigned for good and valuable consideration to the editorial office of Journal of Ocean University of China, Science Press and Springer effective if and when the article is accepted for publication and to the extent assignable if assignability is restricted for by applicable law or regulations (e.g. for U.S. government or crown employees).

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          Self URI (journal-page): https://www.springer.com/journal/11802

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