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| 大蒜素对刺参生长、消化、非特异性免疫及肠道菌群的影响 |
| Effects of Dietary Allicin on the Growth, Digestion, Non-specific Immunity, and Gut Microbiota of Sea Cucumber (Apostichopus japonicus) |
| 投稿时间：2024-04-07 修订日期：2024-04-13 |
| DOI： |
| 中文关键词: 刺参 大蒜素 肠道菌群 酶活 |
| 英文关键词: Sea cucumber Allicin Gut microbial structure Enzyme activity |
| 基金项目:山东省重点研发计划项目(2023CXGC010410)、青岛市重点研发计划课题(22-3-3-hygg-1-hy中国水产科学研究院中央级公益性科研院所基本科研业务费专项资金(2023TD29)共同资助 |
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| 中文摘要: |
| 为研究饲料中添加大蒜素(allicin)对刺参(Apostichopus japonicus)生长、消化、免疫性能以及肠道菌群结构的影响，采用初始体质量为(50.25 ± 3.21)g的健康刺参为研究对象，投喂添加0%(对照)、0.2%、0.4%、0.6%大蒜素的饲料，养殖周期45d，测定不同实验组生长率、免疫和消化酶指标以及肠道菌群结构差异。结果显示：添加大蒜素实验组的增重率和特定生长率均显著高于对照组(P < 0.05)，其中添加0.4%大蒜素组的增重率和特定生长率分别为29.49±2.07%、0.57±0.13%，显著高于其它各组(P < 0.05)。随大蒜素添加量增加，刺参胰蛋白酶、淀粉酶和脂肪酶等消化酶活性以及体腔液碱性磷酸酶、酸性磷酸酶、溶菌酶和超氧化物歧化酶等非特异性免疫酶活性均呈先升高后下降趋势；除ACP指标外，0.4%实验组消化酶和非特异性免疫酶活力均显著高于其它各组(P < 0.05)。刺参肠道菌群OTU数量差异不显著，Chao1指数随大蒜素添加量增加呈先增后减的趋势，ACE指数、香农指数和辛普森指数等多样性指数随大蒜素添加量增加呈下降趋势，0.6%实验组多样性指数最小。大蒜素的添加影响了刺参肠道微生物结构，其中红杆菌属丰度有上升趋势，大肠杆菌属有下降趋势，梭菌属呈先增加后下降的趋势，在大蒜素添加量为0.6%时菌群结构显著改变(P < 0.05)。LEfSe分析显示噬几丁质菌、瘤胃球菌、加德纳菌和双歧杆菌为对照组显著优势菌(P < 0.05)，表明这些菌随大蒜素添加受到了明显抑制。研究结果表明，饲料中添加适量大蒜素能够提高刺参生长性能，促进刺参消化酶和非特异性免疫酶活力，改变刺参肠道菌群结构，饲料中大蒜素的适宜添加量为0.4%。 |
| 英文摘要: |
| Sea cucumber (Apostichopus japonicus) is one of the important marine aquaculture species in China. In 2022, the total area of sea cucumber aquaculture in China has reached over 3.7 million acres, with a breeding yield of 24.85 tons. It is the largest single variety of marine aquaculture species in China. With the increase of sea cucumber aquaculture scale and density, its feeding efficiency is low, which leads to low utilization rate of feed. It is easy to cause residual bait to mold and decay, polluting water quality and leading to frequent sea cucumber diseases. Therefore, there is a phenomenon of antibiotic abuse. However, the extensive use of antibiotic drugs poses ecological and food safety risks. Therefore, it is urgent to develop more green and healthy feed additives that have feeding, antibacterial, and immune enhancing effects. Our research group screened various sea cucumber attractants in the early stage and selected allicin for further feeding experiments based on the initial experimental results. To investigate the effects of adding allicin to feed on the growth, digestion, immune performance, and gut microbiota structure of sea cucumber (Apostichopus japonicus), healthy sea cucumber with an initial body weight of (50.25 ± 3.21) g was used as the research object. Feed supplemented with 0% (control), 0.2%, 0.4%, and 0.6% allicin was fed for 45 days. The growth rate, immune and digestive enzyme indicators, as well as differences in gut microbiota structure of different experimental groups were measured. The results showed that the weight gain rate and specific growth rate of the experimental group with added allicin were significantly higher than those of the control group (P < 0.05), with the weight gain rate and specific growth rate of the group with added 0.4% allicin being 29.49 ± 2.07% and 0.57 ± 0.13%, respectively, significantly higher than the other groups (P < 0.05). As the amount of allicin added increases, the activities of digestive enzymes such as trypsin, amylase, and lipase in sea cucumber, as well as non-specific immune enzyme activities such as alkaline phosphatase, acid phosphatase, lysozyme, and superoxide dismutase in body fluid, all show a trend of first increasing and then decreasing; Except for the ACP index, the digestion enzyme and non-specific immune enzyme activities of the 0.4% experimental group were significantly higher than those of the other groups (P < 0.05). There was no significant difference in the number of OTUs in the gut microbiota of sea cucumber. The Chao1 index showed a trend of first increasing and then decreasing with the increase of allicin addition, while diversity indices such as ACE index, Shannon index, and Simpson index showed a decreasing trend with the increase of allicin addition. The diversity index of the 0.6% experimental group was the smallest. The addition of allicin affected the gut microbiota structure of sea cucumber, with an increasing trend in the abundance of Rhodobacter, a decreasing trend in the abundance of Escherichia coli, and an initial increase followed by a decrease in the abundance of Clostridium. When the allicin addition was 0.6%, the microbial community structure significantly changed (P < 0.05). LEfSe analysis showed that Chitinophagales, Ruminococcacaea, Gardnerella and Bifidobacteriales were significantly dominant bacteria in the control group (P < 0.05), indicating that these bacteria were significantly inhibited with the addition of allicin. The research results indicate that adding an appropriate amount of allicin to feed can improve the growth performance of sea cucumber, promote the activity of digestive enzymes and non-specific immune enzymes, increase the abundance of beneficial bacteria while inhibiting the proliferation of harmful bacteria, and change the structure of sea cucumber gut microbiota. The appropriate amount of allicin added to feed is 0.4%. To our knowledge, this is the first report to demonstrating the effect of different garlic concentrations on the growth performance and intestinal microbiota of sea cucumber. Dietary garlic supplementation was intestinal microbiocial for sea cucumber when administered as feed additivea in terms of promoting growth and inducing changes in the intestinal microbiota. Finally, our research findings suggest that dietary garlic supplementation may represent an antibiotics as growth promoter in aquaculture. |
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