A smaller particle size improved the oral bioavailability of monkey head mushroom, Hericium erinaceum, powder resulting in enhancement of the immune response and disease resistance of white shrimp, Litopenaeus vannamei

The effects of different particle sizes (100-150, 74-100, and <74 mu m) of powder of the dried and ground stipe from the monkey head mushroom, Hericium erinaceum, on the immune response and disease resistance of white shrimp, Litopenaeus vannamei, against the pathogen, Vibrio alginolyticus, were examined. Mushroom powder with a particle size of <74 mu m had a significantly higher effect on the disease resistance of shrimp compared to particle sizes of >74 mu m. Mortality of shrimp after being injected with V. alginolyticus was particle size-dependent, increasing from 66.7% +/- 3.3%-93.3% +/- 3.3% with diets containing stipe particle sizes of <74 and 100-150 mu m, respectively. The mortality of shrimp fed the diet containing <74-mu m stipe powder for 28 days was significant lower than that of shrimp fed with the control diet and the diet containing 74-100-mu m stipe powder after being challenged by V. alginolyticus. The optimal concentration of the <74-mu m mushroom powder for enhancing the immune response and disease resistance of shrimp was 0.2 mu g (g shrimp)(-1) day(-1). No significant change in the total hemocyte count, differential hemocyte count, glutathione reductase, or phagocytic activity was found in shrimp fed the control diet and mushroom powder-containing diet at a level of up to 0.2 mu g (g shrimp)(-1) day(-1). Shrimp fed 0.2 mu g (g shrimp)(-1) day(-1) of a mushroom-containing diet had a significantly higher disease resistance to V. alginolyticus via an increase in phenoloxidase activity, respiratory bursts, superoxide dismutase activity, and glutathione peroxidase activity. Therefore, a diet containing the stipe powder of monkey head mushroom with a particle size <74 mu m at a level of 0.2 mu g (g shrimp)(-1) day(-1) was found to enhance the immunity and disease resistance of shrimp. (C) 2011 Elsevier Ltd. All rights reserved.