The Effect of Dietary Lactic Acid Bacteria on Intestinal Microbiota and Immune Responses of Crucian Carp (Carassius auratus) Under Water Temperature Decrease

Yuan Liu; Haoxin Lv; Liping Xu; Kun Zhang; Yan Mei; Jun Chen; Min Wang; Yifei Guan; Huili Pang; Yanping Wang; Zhongfang Tan

doi:10.3389/fmicb.2022.847167

The Effect of Dietary Lactic Acid Bacteria on Intestinal Microbiota and Immune Responses of Crucian Carp (Carassius auratus) Under Water Temperature Decrease

Front Microbiol. 2022 Apr 18:13:847167. doi: 10.3389/fmicb.2022.847167. eCollection 2022.

Authors

Yuan Liu^{1

2}, Haoxin Lv³, Liping Xu⁴, Kun Zhang⁴, Yan Mei⁴, Jun Chen¹, Min Wang², Yifei Guan², Huili Pang², Yanping Wang², Zhongfang Tan²

Affiliations

¹ Henan Key Laboratory of Ion-Beam Bioengineering, School of Physics and Microelectronics, Zhengzhou University, Zhengzhou, China.
² Henan Key Laboratory of Ion-Beam Bioengineering, School of Agricultural, Zhengzhou University, Zhengzhou, China.
³ School of Food Science and Technology, Henan University of Technology, Zhengzhou, China.
⁴ Xining Vegetable Technical Service Center, Xining, China.

Abstract

Temperature changes have a great impact on fish feeding, intestinal microorganisms, metabolism, and immune function. Therefore, it is necessary to develop effective methods to enhance the survival rates and growth of fish under water temperature changes. Lactic acid bacteria (LAB) are promising immunostimulatory feed additive, as demonstrated by their beneficial effects in several fish species. This study investigated the short-term effects of dietary LAB on intestinal microbiota composition and immune responses of crucian carp (Carassius auratus) when water temperature decreased from 30 ± 1°C to 18 ± 1°C. Lactococcus (L.) lactis 1,209 and L. lactis 1,242 with potential probiotics isolated from the intestine of Qinghai naked carp (Gymnocypris przewalskii) were selected as feed additives for the crucian carp feeding experiment. A total of 225 commercially available healthy crucian carp (250 ± 10 g) of similar age were kept in 30°C water for a week and then immediately transferred to 18 ± 1°C water, assigned to three dietary treatments for a 16-day feeding trial randomly: (1) HC, diets without additives (the control group); (2) HT, diets with 10⁶ CFU/ml L. lactis 1,209; and (3) HL, with 10⁶ CFU/ml L. lactis 1,242. Each group was set up with 3 replicates and each with 25 fish. The results showed that the mortality rate of crucian carp in HC, HT, and HL group was 50, 27, and 33%, respectively. High-throughput sequencing results displayed that the composition of the intestinal microorganism varied dynamically in response to different treatments and water temperature decrease. Among them, compared with the HC group, a higher abundance of Firmicutes and Proteobacteria, and a lower of Actinobacteria appeared in HT and HL. The cytokines heat shock protein 70 (HSP-70) in crucian carp intestinal tract significantly decreased when water temperature decreased (p < 0.05).

Keywords: crucian carp; cytokines; intestinal microbiota; lactic acid bacteria; water temperature decrease.