Inflammation is the body’s defense reaction in response to stimulations and is the basis of various physiological and pathological processes. However, chronic inflammation is undesirable and closely related to the occurrence and development of diseases. The ocean gives birth to unique and diverse bioactive substances, which have gained special attention and been a focus for anti-inflammatory drug development. So far, numerous promising bioactive substances have been obtained from various marine organisms such as marine bacteria and fungi, sponges, algae, and coral. This review covers 71 bioactive substances described during 2015–2020, including the structures (65 of which), species sources, evaluation models and anti-inflammatory activities of these substances. This review aims to provide some reference for the research progress of marine-organism-derived anti-inflammatory metabolites and give more research impetus for their conversion to novel anti-inflammatory drugs.

Dietary GABA could ameliorate high soybean meal diet induced growth impairment and intestine dysfunction in turbot via relieving oxidative stress, inflammation, apoptosis and microbiota dysbiosis.

This study was performed to investigate the fermentation efficiency of Lactobacillus acidophilus and compare the effects of dietary soybean meal (SM) or L. acidophilus-fermented SM (LASM) on turbot. Two hundred and seventy juvenile turbots ( ) were randomly divided into three treatments fed with a fishmeal-based diet (CNT) and two experimental diets with 45% fishmeal protein replaced by SM or LASM for 8 weeks. The results showed that fermentation significantly improved the essential amino acid profile, increased the lactic acid content, and reduced the antinutritional factor level in SM. Inferior growth of fish was observed in the SM group after the feeding trial, while the LASM group exhibited comparable performance to the CNT group. Activities of intestinal digestive enzymes (trypsin and diastase) and immune-related enzymes (alkaline phosphatase, acid phosphatase, and lysozyme) decreased significantly in the SM group, while no significant reduction was found in the LASM group compared to the CNT group. Dietary LASM alleviated SM-induced intestinal pathological disruption with higher villus and normal lamina propria width. Dietary LASM positively regulated the intestinal microbiota, making the overall profile more coherent with that in the CNT group. Spearman’s correlation analysis revealed that the altered intestinal microbiota was closely linked to the digestive enzyme activities. Collectively, this study indicated that L. acidophilus fermentation significantly improved the nutritional quality of SM and relieved SM-induced adverse effects on turbot, in terms of growth, intestinal digestive and immune-related enzyme activities, morphology, and microbiota.

The focus of people on the yield of aquatic products has gradually shifted to superior quality. Astaxanthin is well‐known for its superior antioxidant capacity, while research on its regulatory effect on muscle quality is limited. This study aims to investigate whether dietary Phaffia rhodozyma ‐synthesized 3S, 3′S‐astaxanthin (L‐AST) could promote the body coloration and muscle quality of Litopenaeus vannamei . Experimental diets with L‐AST levels of 0, 30, 60, and 90 mg/kg were fed to L. vannamei (IBW: 2.72 ± 0.03 g) for 8 weeks. The results revealed that the shrimp fed L‐AST diets presented better body coloration with decreased L ^∗ values whereas increased a ^∗ values and possessed higher levels of muscle astaxanthin. Dietary supplementation with 60 mg/kg L‐AST significantly enhanced muscle texture (hardness, chewiness, resilience, and gumminess), which could be attributed to an increase in alkaline‐insoluble collagen content and a decrease in myofiber diameter. Interestingly, dietary supplementation with 60 or 90 mg/kg L‐AST markedly increased the content of glycine (a sweet amino acid) and total flavor amino acid (glutamic acid, aspartate, alanine, glycine). Further study showed that dietary supplementation with 60 or 90 mg/kg L‐AST significantly improved free fatty acid profile by increasing contents of some monounsaturated fatty acids (C17:1n7, C18:1n9t and C24:1n9) and polyunsaturated fatty acids (C20:02 and C22:6n3). Taken together, dietary P. rhodozyma ‐synthesized L‐AST considerably promoted muscle quality in L. vannamei by promoting histological and texture properties, elevating alkaline‐insoluble collagen content while improving the profile of free amino acids and fatty acids.