title: Effect of dietary probiotic supplementation on intestinal microbiota and physiological conditions of Nile tilapia (Oreochromis niloticus) under waterborne cadmium exposure.
abstract: The heavy metal cadmium (Cd) is a hazardous pollutant that exerts various toxic effects on aquatic animals. The biomagnifying effects of this non-essential element in the food chain also pose threats to human health. In this study, the protective effect of a dietary probiotic supplementation, Lactobacillus plantarum CCFM8610, on the intestinal microbiota and physiological conditions of Nile tilapia (Oreochromis niloticus) exposed to waterborne Cd was evaluated. Two hundred fish were divided into four groups, i.e., control, probiotic-only, Cd-only and Cd-plus-probiotic. The fish were exposed to waterborne Cd at a level of 1 mg L-1for 4 weeks and the probiotic was administered twice daily at 108CFU g-1in the fish diet. Waterborne Cd exposure caused a profound decline in the gut microbial diversity and marked alterations in the composition of the microbiota. Dietary supplementation with L. plantarum CCFM8610 reversed the changes in the intestinal microbiota composition in the Cd-exposed fish and reduced the abundance of Flavobacterium and Pseudomonas. Compared with the Cd-only group, the probiotic treatment significantly promoted growth performance and prevented the death of the Cd-exposed fish. L. plantarum CCFM8610 supplementation also decreased Cd accumulation and alleviated oxidative stress in the tissues, and reversed the alterations in hemato-biochemical parameters in the blood of fish. The results suggest that L. plantarum CCFM8610 can be considered a safe dietary supplement for the prevention of Cd-exposure-induced problems in aquaculture and food safety.
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, People's Republic of China.|Institute of Food Research, Norwich, UK.|Jiangnan University, Wuxi, People's Republic of China.
authors.forename: Qixiao
authors.initials: Q
authors.lastname: Zhai
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, People's Republic of China.
authors.forename: Leilei
authors.initials: L
authors.lastname: Yu
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, People's Republic of China.|Institute of Food Research, Norwich, UK.|Jiangnan University, Wuxi, People's Republic of China.
authors.forename: Tianqi
authors.initials: T
authors.lastname: Li
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, People's Republic of China.
authors.forename: Jiamin
authors.initials: J
authors.lastname: Zhu
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, People's Republic of China.
authors.forename: Chengcheng
authors.initials: C
authors.lastname: Zhang
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, People's Republic of China.
authors.forename: Jianxin
authors.initials: J
authors.lastname: Zhao
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, People's Republic of China.|Institute of Food Research, Norwich, UK.|Jiangnan University, Wuxi, People's Republic of China.
authors.forename: Hao
authors.initials: H
authors.lastname: Zhang
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, People's Republic of China. chenwei66@jiangnan.edu.cn.|Institute of Food Research, Norwich, UK. chenwei66@jiangnan.edu.cn.|Jiangnan University, Wuxi, People's Republic of China. chenwei66@jiangnan.edu.cn.|Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology & Business University, Beijing, 100048, People's Republic of China. chenwei66@jiangnan.edu.cn.
authors.forename: Wei
authors.initials: W
authors.lastname: Chen
mesh_terms: D000818:Animals; D002104:Cadmium / Q000633:toxicity*; D023681:Cichlids / Q000254:growth & development / Q000382:microbiology*; D019587:Dietary Supplements; D005417:Flavobacterium / Q000187:drug effects; D000069196:Gastrointestinal Microbiome / Q000187:drug effects; D048191:Lactiplantibacillus plantarum; D018384:Oxidative Stress / Q000502:physiology; D019936:Probiotics / Q000008:administration & dosage*; D011549:Pseudomonas / Q000187:drug effects; D014874:Water Pollutants, Chemical / Q000633:toxicity*
chemical_list: D014874:Water Pollutants, Chemical; D002104:Cadmium
keywords: Cadmium exposure; Gut microbiota; Lactobacillus plantarum; Nile tilapia; Probiotic