Non-specific Immune Response of Rainbow Trout (Oncorhynchus Mykiss) by Dietary Heat-inactivated Potential Probiotics

ABSTRACT

BACKGROUND: The effects of the dietary administration of two heat-inactivated whole bacteria from the Vibrionaceae family, singly or combined, on innate immune response of the rainbow trout were studied. The two bacteria (Pdp11 and 51M6), which were obtained from the skin of rainbow trout, showed in vitro characteristics that suggested they could be considered as potential fish probiotics. METHODS: The fish were fed four different diets control (non-supplemented), or diets supplemented with heat-inactivated bacteria at 10(8) cfu/g Pdp11, 10(8) cfu/g 51M6 or with 0.5x10(8) cfu/g Pdp11 plus 0.5x10(8) cfu/g 51M6 for 4 weeks. Six fish were sampled at weeks 1, 2, 3 and 4, and then the main humoral (natural haemolytic complement activity and serum peroxidase content) and cellular innate immune responses (leucocyte peroxidase content, phagocytosis, respiratory burst and cytotoxicity) were evaluated. RESULTS: The serum peroxidase content and the natural haemolytic complement activity increased with time, reaching the highest values in the third and fourth weeks of feeding, respectively. The phagocytic ability of specimens fed the mixture of the two inactivated bacteria was significantly higher than in the controls after 2 and 3 weeks of treatment. The same activity increased significantly in rainbow trout fed the Pdp11 diet for 2 weeks or the 51M6 diet for 3 weeks. Respiratory burst activity was unaffected by all the experimental diets at all times assayed. Cytotoxic activity had significantly increased after 3 weeks in fish fed the 51M6 diet. CONCLUSION: Our results demonstrated the usefulness of incorporating inactivated probiotic bacteria into fish diets.