الفهرس 
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Abstract
The aim of the present study is to investigate the ability of β-1, 4-mannobiose (MNB) and fermented vegetable product (FVP) to enhance the disease resistance and immune response in kuruma Shrimp (Marsupenaeus japonicus). Shrimp were randomly distributed into seven groups as follow : control group (GP I), fed with control diet. MNB groups (GP II, III &IV), fed with diets containing 0.02%, 0.2% and 2% MNB. FVP groups (GP V, VI &VI), fed with diets containing 0.55, 5.5 and 55 g kg-1 feed FVP. The survival rate percent was recorded during the feeding period (11 days) and after the challenge with V. parahaemolyticus and WSSV.As well, samples were collected at day 1, 4, 6, 8 and 11 of the feeding period for estimation of hematological, immune parameters and expression analysis of immune-related genes, MNB treated groups had a higher survival rates 10 days post challenge with V. parahaemolyticus, while FVP increased survival rates in case of V. parahaemolyticus and WSSV infection. Significantly increased ROS production, phagocytic, bactericidal and phenoloxidase activities were found in shrimp fed with MNB and FVP diets especially at 6, 8 and 11days of feeding. The expression of the immune-related genes( ALF, Crustin, Penaeidin Lysozyme, TLR-1 and TNF) were found to be elevated in hemolymph, lymphoid organ and intestine of MNB and FVP treated shrimp. These results clarified that MNB and FVP can increase the resistance of shrimp against infection and modulating the immune response of kuruma shrimp.