{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Huang D"],"funding":["China Agriculture Research System of MOF and MARA","National Key Research and Development Program of China"],"pagination":["1800"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9495437"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["11(9)"],"pubmed_abstract":["A 7-week rearing trial was designed to investigate the effects of Eucommia ulmoides leaf extract (ELE) on growth performance, body composition, antioxidant capacity, immune response, and disease susceptibility of diet-fed GIFT. The results showed that dietary ELE did not affect growth performance or whole-body composition (p > 0.05). Compared with the control group, plasma ALB contents increased in the 0.06% dietary ELE group (p < 0.05), and plasma ALT and AST activities decreased in the 0.08% dietary ELE group (p < 0.05). In terms of antioxidants, compared with GIFT fed the control diet, 0.06% dietary ELE upregulated the mRNA expression levels of Nrf2 pathway-related antioxidant genes, including CAT and SOD (p < 0.05), and 0.06% and 0.08% dietary ELE upregulated the mRNA levels of Hsp70 (p < 0.05). In terms of immunity, 0.06% dietary ELE suppressed intestinal TLR2, MyD88, and NF-κB mRNA levels (p < 0.05). Moreover, the mRNA levels of the anti-inflammatory cytokines TGF-β and IL-10 were upregulated by supplementation with 0.04% and 0.06% dietary ELE (p < 0.05). In terms of apoptosis, 0.06% and 0.08% ELE significantly downregulated the expression levels of FADD mRNA (p < 0.05). Finally, the challenge experiment with S. agalactiae showed that 0.06% dietary ELE could inhibit bacterial infection, and significantly improve the survival rate of GIFT (p < 0.05). This study demonstrated that the supplementation of 0.04−0.06% ELE in diet could promote intestinal antioxidant capacity, enhance the immune response and ultimately improve the disease resistance of GIFT against Streptococcus agalactiae."],"journal":["Antioxidants (Basel, Switzerland)"],"pubmed_title":["Dietary Supplementation with <i>Eucommia ulmoides</i> Leaf Extract Improved the Intestinal Antioxidant Capacity, Immune Response, and Disease Resistance against <i>Streptococcus agalactiae</i> in Genetically Improved Farmed Tilapia (GIFT; <i>Oreochromis niloticus</i>)."],"pmcid":["PMC9495437"],"funding_grant_id":["CARS-46","2018YFD0900400"],"pubmed_authors":["Huang D","Zhu J","Liang H","Ge X","Zhang L","Ren M"],"additional_accession":[]},"is_claimable":false,"name":"Dietary Supplementation with <i>Eucommia ulmoides</i> Leaf Extract Improved the Intestinal Antioxidant Capacity, Immune Response, and Disease Resistance against <i>Streptococcus agalactiae</i> in Genetically Improved Farmed Tilapia (GIFT; <i>Oreochromis niloticus</i>).","description":"A 7-week rearing trial was designed to investigate the effects of Eucommia ulmoides leaf extract (ELE) on growth performance, body composition, antioxidant capacity, immune response, and disease susceptibility of diet-fed GIFT. The results showed that dietary ELE did not affect growth performance or whole-body composition (p > 0.05). Compared with the control group, plasma ALB contents increased in the 0.06% dietary ELE group (p < 0.05), and plasma ALT and AST activities decreased in the 0.08% dietary ELE group (p < 0.05). In terms of antioxidants, compared with GIFT fed the control diet, 0.06% dietary ELE upregulated the mRNA expression levels of Nrf2 pathway-related antioxidant genes, including CAT and SOD (p < 0.05), and 0.06% and 0.08% dietary ELE upregulated the mRNA levels of Hsp70 (p < 0.05). In terms of immunity, 0.06% dietary ELE suppressed intestinal TLR2, MyD88, and NF-κB mRNA levels (p < 0.05). Moreover, the mRNA levels of the anti-inflammatory cytokines TGF-β and IL-10 were upregulated by supplementation with 0.04% and 0.06% dietary ELE (p < 0.05). In terms of apoptosis, 0.06% and 0.08% ELE significantly downregulated the expression levels of FADD mRNA (p < 0.05). Finally, the challenge experiment with S. agalactiae showed that 0.06% dietary ELE could inhibit bacterial infection, and significantly improve the survival rate of GIFT (p < 0.05). This study demonstrated that the supplementation of 0.04−0.06% ELE in diet could promote intestinal antioxidant capacity, enhance the immune response and ultimately improve the disease resistance of GIFT against Streptococcus agalactiae.","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022 Sep","modification":"2025-05-31T23:13:37.761Z","creation":"2024-11-12T02:34:26.121Z"},"accession":"S-EPMC9495437","cross_references":{"pubmed":["36139874"],"doi":["10.3390/antiox11091800"]}}