|
KMID : 1134820170460101151
|
|
Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 10 p.1151 ~ p.1157
|
|
|
Effects of Fermented Sparassis crispa Stipe Extract Supplemented Diet on the Immune Responses of Philippines Eel, Anguilla bicolor
|
|
Kim Eun-Ju
Seo Seong-Ho
Park Seong-Eun
Kang Min-Soo
Son Hong-Seok
|
|
|
Abstract
|
|
|
|
This study examined the immune response of Philippines eel (Anguilla bicolor) to the oral administration of fermented Sparassis crispa stipe extract for 6 weeks. The S. crispa extract fermented with Lactobacillus plantarum showed a higher total phenol content (301.68 ppm) and DPPH radical scavenging activity (63.9%) than those fermented with other strains. Therefore, L. plantarum was selected as a suitable starter culture for the fermentation of S. crispa stipe. The eels were fed a commercial diet supplemented with 1% of fermented S. crispa stipe extract for 6 weeks. The mortality rate of the eels fed the supplemented diet was significantly lower than those of the control after 6 weeks. The lysozyme activity of the serum was increased significantly (12.33→54.66 units) after 6 weeks in the eel fed supplemented diets of fermented S. crispa stipe. The serum of the eel fed the supplemented diet of the S. crispa stipe extract showed higher bactericidal activity. These results suggest that both the S. crispa stipe extract and fermented S. crispa stipe have strong potential to activate the innate immune response of the Philippines eel.
|
|
|
KEYWORD
|
|
|
Sparassis crispa stipe, eel, immune response, fermentation, Lactobacillus plantarum
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|