Impact Factor: 1.5
5-Year Impact Factor: 1.4
CiteScore: 3.1
Upcoming Event
Turkish Journal of Fisheries and Aquatic Sciences 2018, Vol 18, Num, 3     (Pages: 395-404)

In vitro Digestibility of Yarrowia lipolytica Yeast and Growth Performance in Whiteleg Shrimp Litopenaeus vannamei

Ana R. Álvarez-Sánchez 1 ,Héctor Nolasco-Soria 1 ,Alberto Peña-Rodríguez 1 ,Humberto Mejía-Ruíz 1

1 Centro de Investigaciones Biológicas del Noroeste (CIBNOR), Calle IPN 195, La Paz, B.C.S. 23096, Mexico DOI : 10.4194/1303-2712-v18_3_05 Viewed : 4593 - Downloaded : 3342 Marine yeasts used in aquaculture disease control can also be an important protein source for improving feeding and nutrition of crustaceans. Yarrowia lipolyticca has been studied for its capacity to secrete heterologous proteins and high content of unsaturated fatty acids, beta-glucan, and mannane polymers in the cell wall. We measured in vitro digestibility of Y. lipolyticca by whiteleg shrimp Litopenaeus vannamei digestive enzymes, and an in vivo assay of Y. lipolytica in feed on whiteleg shrimp growth. We found that digestive gland enzymes of shrimp digest Y. lipolytica, based on reduced optical density of a yeast suspension. Digestion was –0.00236 ± 0.00010 OD U min–1 for intact cells and –0.00325 ± 0.00010 OD U min–1 for lysed cells. Release of reducing sugars in intact cells (5.3940 ± 0.1713 µmol h–1), and lysed cells (0.8396 ± 0.2251 µmol h–1) was measured. Digestive gland treatment significantly reduced cell viability (near 100%), relative to the control. Electron microscopy shows that the cell wall of Y. lipolytica exposed to the digestive gland enzymes was severely damaged. Shrimp diet containing Y. lipolytica resulted in significantly higher weight gain and specific growth rate of whiteleg shrimp. Keywords : Marine yeast; cell digestibility; cell viability; turbidimetry; reduced sugars