AUTHOR=Wang Yachao , Liang Yilei , Yu Jing , Li Zhengzhong , Wang Wei , Jiang Li , Liu Bo 

TITLE=Effects of polysaccharide fermentation with Bacillus coagulans on growth, antioxidant and immunity of Macrobrachium nipponense (riental river prawn)

JOURNAL=Frontiers in Marine Science

VOLUME=11

YEAR=2024

URL=https://www.frontiersin.org/journals/marine-science/articles/10.3389/fmars.2024.1514651

DOI=10.3389/fmars.2024.1514651

ISSN=2296-7745

ABSTRACT=<sec><title>Introduction</title><p>In recent years, with the continuous expansion of aquaculture areas worldwide and the outbreak of diseases, the use of antibiotics and chemical drugs is limited. Plant polysaccharides have received widespread attention due to their multiple bioactivities. However, research on the combined use of plant polysaccharides and <italic>Bacillus coagulans</italic> is still insufficient. Therefore, this study focuses on the impact of <italic>B.coagulans</italic>-fermented polysaccharides on <italic>Macrobrachium nipponense</italic>.</p></sec><sec><title>Methods</title><p>An 8-week feeding trial was conducted with seven groups: the control group (CT) and the <italic>Bacillus coagulans</italic> group (N),<italic>Atractylodes macrocephala</italic> polysaccharides group (NB), <italic>Saposhnikovia divaricata</italic> polysaccharides group (NF), <italic>Mannose</italic> group (NG), <italic>Astragalus</italic> polysaccharides group (NH) and <italic>Yu ping feng</italic> polysaccharides group (NP).</p></sec><sec><title>Results and discussion</title><p>The research results indicate that compared to the CT, the levels of AST and ALT were reduced in the group of N, NF and NG. The NF showed a significant increase in total antioxidant capacity (T-AOC) and total superoxide dismutase (SASC) levels. The NP had a significant increase in T-AOC and superoxide anion scavenging ability. The levels of total protein (TP) and malondialdehyde (MDA) in the group of NG, NB, and NP were significantly higher than those in the CT and N. Compared to the CT, the expression of <italic>Toll</italic> in the NP group, <italic>Myd88</italic> and <italic>Dorsal</italic> in the NH group, and <italic>IMD</italic> and <italic>Relish</italic> in the NF and NP group were all significantly increased. Conversely, the expression of <italic>IMD</italic> in the NB and NG group and <italic>Relish</italic> in the NG group was significantly decreased. Additionally, the survival rate in the NP group was significantly higher than in other groups, and the NB group enhanced the weight gain of <italic>M.nipponense</italic> compared to the N. In summary, <italic>B.coagulans</italic> fermented with <italic>Yupingfeng polysaccharides</italic> and <italic>Astragalus polysaccharides</italic> can significantly enhance the antioxidant and immune capabilities of <italic>M.nipponense.</italic></p></sec>