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α-单脂肪酸甘油酯对虾EMS病的作用效果

时间:2019-05-08 11:13来源:未知 作者:admin 点击:

研究背景

  • FRA是一家家族企业,位于荷兰专门从事动物饲料和饮用水添加剂的开发、制造和营销。我们为该行业提供了添加剂解决方案,使农业和水产养殖以可持续的提高生产力和盈利。
  • FRA is a family-owned company located in the Netherlands specialized in the development, manufacturing, and marketing of animal feed and drinking water additives worldwide. We provide the industry with additive solutions that allow both agriculture and aquaculture to increase productivity and profitability in a sustainable manner.
  • 公司目标是改善动物的生产性能,并提供不添加任何抗生素的应用
  • Goal: helping animal performance, and an application with no antibiotics
  • 生意往来于全球70多个国家
  • Active >70 countries worldwide
  • 产品项目:α-单脂肪酸甘油酯、复合酶、纳米技术
  • α-Monoglycerides, enzyme blends, nanotechnology

面临挑战

  • 虾的早期死亡综合征(ems)首次报告于2009年,此后在亚洲迅速传播。2013年,首次在南美洲爆发疫情。这种疾病可导致80%以上的死亡率,每年的损失估计超过10亿美元
  • Early Mortality Syndrome in shrimp (EMS) has first been reported in 2009 and has since spread rapidly throughout Asia. In 2013, first outbreaks have been reported in South America. The disease can lead to mortality rates above 80% and annual losses have been estimated at more than $1 billion USD.
  • 高死亡率是由产生毒素的副溶血性弧菌(弧菌)感染虾的肠道器官造成的。肝胰腺损伤导致动物死亡,因此EMS也可称为急性肝胰腺坏死综合征(AHPNS)
  • The high mortality rate is caused by toxin producing Vibrio parahaemolyticus bacteria, auecting the intestinal organs of shrimp. Damage to the hepatopancreas leads to the death of the animals, and therefore EMS can also be referred to as Acute Hepatopancreatic Necrosis Syndrome (AHPNS).
  • 在健康平衡的环境中,副溶血性弧菌不会引起任何疾病。只有当细菌被噬菌体病毒感染时,它们才会变得具有攻击性。
  • In healthy balanced environments Vibrio paraheamolyticus does not cause any disease. Only when the bacteria are infected by a phage virus will they become aggressive.
  • 对虾会变得嗜睡,停止进食,出现变色,肝胰腺缩小。这种疾病使虾更容易受到继发性感染。目前还不完全理解EMS/AHPNS的确切发展原因和方式,这使得其很难控制。
  • Auected shrimp become lethargic, stop eating, show discolouration, and a reduction of the hepatopancreas. The disease makes shrimp become more susceptible to secondary infections. It is not fully understood why and how EMS/AHPNS develops exactly, making it very diuicult to control.

α-单脂肪酸甘油酯

α-MG分子

  • 利用专利技术将脂肪酸与甘油酯化
  • Patented technology of esterifying fatty acids to glycerol.
  • 有机酸+甘油=单脂肪酸甘油酯
  • Organic acid + glycerol = monoglyceride
  • 酯化过程后,酯键为共价键结,分子稳定(温度/ph)
  • Esterification process → Ester bond, very stable (temperature/pH)

与脂肪和酸的区别

  • 酸是抗菌的,α-单脂肪酸甘油酯的强度是这些酸的7-100倍
Acids are antibacterial, α-monoglycerides of those acids are 7-100  times stronger
  • α-单脂肪酸甘油酯具有抗致病菌活性的作用,短链的α-单脂肪酸甘油酯,可使弧菌和其他革兰氏阴性病原菌失活。中链α-单脂肪酸甘油酯,使噬菌体病毒失活,控制革兰氏阳性病原菌的生长
α-monoglycerides has anti-pathogenic activity,α-monoglycerides of short chain fatty acids to deactivate Vibrio and other gram-negative pathogenic bacteria.  α-monoglycerides of medium chain fatty acids are added to deactivate the phage virus and to control the growth of gram-positive pathogenic bacteria.
  • 甘油二酯/甘油三酯是脂肪分子,能被脂肪酶水解,只能提供能量,无抗病原活性
Diacylglycerol/triglyceride is a fat molecule, which can be hydrolyzed by lipase , it  only provide energy without antipathogenic activity.

α-MG优点

作用方式

革兰氏阴性菌Gram negative bacteria

α-短链脂肪酸甘油酯(Short chain α-MG)
Framelco和里斯本大学合作的研究( 2013):Framelco的α-短链脂肪酸甘油酯从细菌的细胞膜经由跨膜运动和水通道蛋白,使细胞膜变形和改变其液体传送特性。

Study Framelco & University of Lisbon 2013:Framelco’s short chain α-MG affect bacteria by deformation and altering  fluidity of membrane, via transmembrane movement and AP3.
干扰能量平衡和膜动态平衡=饿死病原菌
Disturbing of energy balance and homeostasis = bacteria starvation

革兰氏阳性细菌和病毒Gram-positive bacteria & viruses

α-中链脂肪酸甘油酯(Middle chain α-MG)
Destabilization and disruption of membrane/fat envelop by interposition.
干预与侵入细胞膜或囊膜的稳定性
Hyldgaard et al,2012
  
Thormar et al, 1986 & 2006


α-MG抗击EMS

试点和现场试验


挑战试验

α-单脂肪酸甘油酯的挑战试验中显示虾的死亡率明显降低
Challenge tests of α-monoglyceride shows a significant reduction in shrimp mortality

其他现场试验

在泰国和越南(Ria2,Hao博士)有许多的实地实验在进行,一些成功了:对照组得了EMS,治疗组健康;一些结果还不错的:降低了20-30%的死亡率;一些结果不清晰的:对照组和治疗组都没有得EMS;当然也有一些失败的试验。那这些试验为什么会失败呢?
There are many field experiments in Thailand and Vietnam (Dr. Ria2, Hao). Some have been successful: the control group got EMS, the treatment group was healthy; some results were good: the mortality rate was reduced by 20-30%; some results were not clear: the control group and the treatment group did not get EMS; of course, some failed trials. So why did these experiments fail?
众所周知,生物安全、降雨、水质、饲料治疗、等外部因素,对抗击EMS/AHPNS和虾的恢复力有很大影响。
It is known that external factors such as biosecurity, rainfall ,water quality and larvage-quality are of great influence on the resilience of the shrimp against EMS/AHPNS development.

开发新配方

寻找
Search for…
…更强的α-单脂肪酸甘油酯型的配方
stronger formulation α-MG types
…额外的微量成分提供额外的支持
additional micro-ingredients for extra support


亚利桑那大学研究框架(主席组教授D.Lightner)在荷兰Framelco实验室和泰国研究所进行研究测试了不同的α-单脂肪酸甘油酯,附加微量成分, α-单脂肪酸甘油酯的液体的和干的之间的差异。
Research Framelco at University of  Arizona (chairgroup Prof. D. Lightner),Research at laboratory Framelco The Netherlands &  research institute Thailand.Tested different α-MG, additional micro-ingredients, difference  between liquid and dry α-MG.

新剂型:干性 vs 液体

我们低估了α-单脂肪酸甘油酯在虾体内的生物可用性,干的α-单脂肪酸甘油酯:利用二氧化硅作为载体将α-单脂肪酸甘油酯运输到动物体内释放,但虾的消化道相对短和基础,使产品通过率(消化)降低,研究结果表明:α-单脂肪酸甘油酯的液体的比干的好
We underestimated the bio-availability of α-MG in shrimp.Dry α-MG:Silica was used as carrier to transport α-MG ester to animals for release, but the digestive tract of shrimp was relatively short and basic, which reduced the product to passage rate(digestion).Study results:Liquid performed better than dry α-MG
虾的挑战试验,同一种α-单脂肪酸甘油酯干性和液体的对虾的存活率有影响(亚利桑那大学)
Challenge trial shrimp, the survival rate of shrimp affected by dry and liquid α-MG (University Arizona)

FRA®虾保护液

基于专利技术,Framelco开发了FRA®虾保护液:一种含有多种α-单脂肪酸甘油酯、精心选择的有机酸和微量成分的特殊配方。把这种产品喂给虾可以降低感染率,从而降低EMS造成的死亡率
Based on a patented technology, Framelco developed FRA® Shrimp Protect liquid: a specific formula containing several α-monoglycerides, carefully selected organic acids and micro-ingredients. Feeding this product to shrimp reduces the infection rate and thereby lowers mortality caused by EMS.
在亚利桑那州大学发起了一个虾挑战试验,利用高感染率的虾,弥补外部因素的缺失
A challenge trial shrimp was launched at the University of Arizona.Challenged with high infection rate to compensate for absence of external factors.
原配方混合物可降低感染率:不足以降低死亡率
Original blend reduces  infection rate: not strong  enough to reduce mortality  rate.
一项活体内挑战试验显示,在虾饲料中加入FRA®虾保护液7天内死亡率降低80%(包括率为0.8%)(2013年,亚利桑那大学,Lightner博士)
An in vivo challenge trial showed mortality reduction of 80% aher 7 days of using FRA® Shrimp Protect liquid incorporated in the shrimp feed (inclusion rate 0.8%).(2013, University Arizona, Dr. Lightner)‘’



FRA®虾保护液的MIC试验显示对副溶血性弧菌有抑制作用。(2013年,泰国外部实验室)
A MIC trial with FRA® Shrimp Protect liquid showed inhibitory euect on Vibrio parahaemolyticus. (2013, External laboratory, Thailand)

Recommended usage
推荐使用方法

»建议每吨饲料用1%FRA虾保护液
Advised dosage is 1%FRA® Shrimp Protect liquid per ton feed
»从1-45天养殖使用
use from day1-day 45 of PL-stocking
»需饲喂者将FRA®虾保护液混入虾饲料中
FRA ® Shrimp Protect liquid to be mixed into shrimp feed by feed producer
»使用前充分混合
Mix well before use

使用量高于检测值:处理继发性感染
Usage higher than tested: deal with secondary  infections
α-短链脂肪酸甘油酯溶于水。不要使用包被技术;以避免产品损失
Short chain α-MG dissolve in water. Do not use coating technique; to avoid product loss.


来源:荷兰FRAmelco/佰高威盛公司
声明:本文为“华康动物健康服务平台”所有,未经许可,禁止转载!谢谢合作

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