Yeast culture improve CCl4‐induced liver damage, inflammatory response via inhibition of TLR2/NF‐kB signaling pathway expression in Pseudobagrus ussuriensis

The aim of this study was to investigate the underlying hepatoprotective effects of yeast culture (YC) against carbon tetrachloride (CCl4)‐induced hepatic damage in Pseudobagrus ussuriensis. The fish were randomly divided into three experimental groups (Control, CCl4 and YC+CCl4) with three replicates of 30 fish in each replicate. Firstly, the Control and CCl4 groups were fed basal diet without yeast culture, and the YC+CCl4 group was fed diet with 20 g/kg YC for 8 weeks. After the end of feeding experiment, Control group was intraperitoneally injected olive oil with 0.05 ml/15 g fish body weight, while CCl4 and YC+CCl4 groups were intraperitoneally injected CCl4 olive oil solution (CCl4: olive oil = 3:7) with 0.05 ml/15 g fish body weight for 48 h. The results indicated that fish fed with 20 g/kg yeast culture not only ameliorated injured hepatic cell, as evidenced by well‐preserved liver architecture, but also significantly decreased plasma AST activity in the CCl4‐induced hepatic injury model. Next, we found that dietary 20 g/kg YC supplementation could improve hepatic antioxidant activity and inhibit lipid peroxidation induced by CCl4. Fish fed 20 g/kg YC could suppress the decrease of plasma IgM and plasma ACH50 content caused by CCl4 (p