In vitro effect of peas, Pisum pisum, and chickpeas, Cicer arietinum, on the immune system of gilthead seabream, Sparus aurata

Abstract

The future for a sustainable aquaculture relies on the formulation of feed including alternatives to fish meal and fish oil that do not impair fish growth and that improve fish health status. Grain legumes such as field peas and chickpeas offer good sources of proteins, carbohydrates, fibers, vitamins, and minerals. The effect of peas and chickpeas on the immune system of seabream was assessed in vitro in order to detect any potential immunosuppressing problem. Peas was determined to be a better fishmeal alternative than chickpeas as they induced higher respiratory burst measured by the nitro blue tetrazolium assay and primed the Phorbol 12-myristate 13-acetate (PMA)-stimulated intracellular respiratory burst whereas chickpeas neither directly stimulated respiratory burst nor primed it. However, when the intra- and extracellular respiratory burst activities were taken into account, high concentrations of peas inhibited the zymosan- and PMA-triggered chemiluminescence. This apparent reduction of the production of reactive oxygen species may reflect in fact the antioxidant activity of legumes. This, together with the absence of effect on the phagocytosis activity, suggested that peas are not immunosuppressing gilthead seabream. Further in vivo studies preferably comporting a bacterial challenge will have to ascertain the absence of immunosuppressing effect of these legumes.