Effects of Dietary Yeast Polysaccharides on the Immune Responses ofApostichopus japonicusto a Sudden Drop in Temperature

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Abstract
The effect of yeast polysaccharides (YSPs) on immune function was evaluated in sea cucumber,Apostichopus japonicus, exposed to two protocols of acute decrease in temperature (T5group: 20 C → 15 C → 10 C → 4 C;T10group: 20 C → 10 C → 4 C). Juvenile sea cucumbers were fed an artificial diet containing 0.5% YSP. The phagocytic rate and index and the activities of lysozyme, acid phosphatase, and alkaline phosphatase were measured 24 h after each drop in temperature. The immune indices generally decreased in animals fed the basal diet (BD) in both temperature‐change protocols. Supplementing the feed ofA. japonicuswith YSPs led to increases in most indices compared with those fed the BD, except for the phagocytic index at 10 C in theT5group. Therefore, the addition of YSPs to the BD improves the immunocompetence ofA. japonicusduring exposure to a rapid decrease in temperature.
Funding Information
  • Liaoning Province Science and Technology Program (2004203001, 2007R06)
  • The National Key Technology R&D Program in the 11th Five-Year Period (2006BAD09A01)
  • Marine Public Welfare Projects (200905020-5, 201305005)

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