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This study investigated the dietary thiamine (vitamin B1) requirement of Pacific white shrimp (Penaeus vannamei) for optimal growth performance, feed utilization, and innate immunity. Six test diets were formulated to contain thiamine at 3.32, 20.8, 38.7, 60.2, 80.7, and 108 mg/kg of diet (designated as T0, T20, T40, T60, T80, and T100, respectively). A total of 360 shrimp (6.03 ± 0.03 g) were randomly assigned into 24 acryl tanks (240 L) to be quadruplicated per treatment, and feeding was done in six equal portions daily for 58 days. The T20 diet fed group exhibited significantly higher growth performance compared to shrimp fed T0 and T100 diets. Feed conversion ratio and protein efficiency ratio were not significantly different among experimental groups. A significantly higher phenoloxidase activity was exhibited in T20 dietary group than T0 and T100 groups. Lysozyme activity was significantly enhanced in T20, T40, T60, and T80 groups than in T0 group and antiprotease activity was not significantly affected. Antioxidant parameters: superoxide dismutase and glutathione peroxidase activities were significantly elevated in T20 dietary treatment group. Significantly upregulated proPO gene expression was observed in T20 and T40 dietary treatment groups, although penaidine 3a and insulin-like growth factor-1 relative gene expressions were not significantly different. Glucose, total cholesterol, triglyceride, and total protein levels in hemolymph were not significantly different. Intestinal histology observations did not show significant differences in villi heights. A piecewise regression of weight gain percentage (WG%) estimates the optimal dietary thiamine requirement of P. vannamei at 19.7 mg/kg of diet. [ABSTRACT FROM AUTHOR]

Summary: Fermented foods such as yogurt, kefir and sauerkraut have been part of the human diet throughout history and have gained attention in recent years due to their immense health and nutritional benefits. As a result, fermented foods are considered biofuel for the human microbiome which helps to boost the immune system. Fermented foods are those foods and beverages that are produced by employing specific microbial‐based fermentation aids such as yeasts and bacteria, particularly lactic acid bacteria (LAB). Through controlled enzymatic reactions, these microbial cultures transform food components as substrates into value‐added products promoting various healthy fermentative activities. These microbes in fermented foods also produce compounds that can inhibit food spoilage and pathogenic microorganisms, thereby extending the product shelf of fermented products. Probiotics are live microbiota with beneficial health properties, prevent gastrointestinal diseases and modulate the human microbiome. Thus, foods that are fermented by certain strains of probiotic bacteria that exhibit evidence of health benefits are referred to as probiotic fermented foods. This review describes fermented and functional foods, probiotics and their relationship to human health. In addition, we offer our perspective on the distinct differences between probiotic and fermented foods to promote awareness for consumers and key stakeholders regarding these highly functional and nutritionally fermented food products. [ABSTRACT FROM AUTHOR]

The article presents abstracts of several research papers on inguinal hernia including single port laparoscopic hemioplasty, trans-inguinal posterior prosthetic repair (TIPP) for recurrent groin hernia and learning curve in single port endoscopic inguinal hernia repair. [ABSTRACT FROM AUTHOR]