Linear and branched beta(1-3) D-glucans activate but do not prime teleost macrophages in vitro and are inactivated by dilute acid: implications for dietary immunostimulation.

Beta(1-3) glucans are a diverse range of carbohydrate polymers of differing lengths and structures that make up the cell walls of yeast, fungi, algae and some plants and activate innate immune responses in plants, invertebrates and higher animals. Consequently glucans are often used as dietary immunostimulants in commercial feeds for aquacultured fish species. The present study investigates the capability of purified glucans of differing structures and configurations, including curdlan, paramylon, laminarin and purified yeast beta glucan to activate innate immunity in vitro using barramundi pronephros macrophages as a model, and compares them to Zymosan, a complex mixture derived from yeast cell walls, and lipopolysaccharide from Gram negative bacteria. All of the glucans were able to stimulate respiratory burst in barramundi macrophages at concentrations of 100 microg/mL and 1000 microg/mL, with curdlan eliciting the highest respiratory burst response at 1000 microg/mL. LPS and Zymosan were the only immunostimulants tested that could prime barramundi macrophages by incubating with low concentrations (0.1 and 1 microg/mL) for 24 h before triggering respiratory burst with PMA, suggesting teleost macrophages may not prime through the glucan receptor. As glucans are used as dietary immunostimulants, the pH of the barramundi stomach was assayed for 6 h following feeding and indicated that pH was as low as 2 for up to 6 h. Treating the glucans with dilute HCl at pH 2 completely neutralised their macrophage-activating capability. These results are important as they indicate that glucans do not prime barramundi macrophages but will activate them at high concentrations. However, it is debatable whether glucans will have any effect on macrophages if administered in the diet due to the combination of high concentration required and probable hydrolysis of the polymer structures as they pass through the acid environment of the stomach.