Effect of treatment of chum salmon Oncorhynchus keta (Walbaum) eggs with 1,3;1,6‐β‐D‐glucans on their development and susceptibility to Saprolegnia infection |
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Authors: | M Kiseleva L Balabanova L Elyakova V Rasskazov T Zvyagintseva |
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Affiliation: | Pacific Institute of Bioorganic Chemistry, Far‐Eastern Branch of the Academy of Sciences, , Vladivostok, Russia |
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Abstract: | The effects of six 1,3;1,6‐β‐D‐glucooligo‐ and polysaccharides with different structures (ranging from 1 to 10 kDa in molecular mass and containing 10–25% of β‐1,6‐linked glucose residues) from brown algae, Saccharina cichorioides, on development of the chum salmon, Oncorhynchus keta (Walbaum), were evaluated. Exposure of chum salmon eggs to 1,3;1,6‐β‐D‐glucans with a molecular mass of more than 2 kDa increased the survival of embryos and juveniles and their resistance to Saprolegnia infection by up to 2.5‐fold, leading to a weight gain in juveniles of 40–55% compared with The control chum salmons. The 1,3;1,6‐β‐D‐glucans with molecular mass of 6–8 kDa and used at a at concentration of 0.5 mg mL?1 rendered the best stimulative effect. |
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Keywords: | brown algae fish eggs glucans immunostimulants
Oncorhynchus keta
polysaccharides |
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