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Vetregard is a natural immunostimulant feed containing beta-glucans derived from brewer’s yeast. Already a staple in European aquaculture, Vetregard is both accessible and affordable. Yeast beta-glucans have been reported to increase disease resistance in a number of fish species, specifically in comparison to non-yeast beta-glucan immunostimulants. Vetregard’s pure composition and effective approach make it a superior value.

What is an immunostimulant? 

  • Immunostimulants are chemical substances which interact with white blood cells and enhance their biological activity
  • They increase the non-specific defense mechanisms and activate the immune system cells
  • Immunostimulants are derived from several different sources such as yeast cell walls, oats, barley and algae

When should Vetregard be used? 

  • Prior to time of anticipated challenge
  • At the time of vaccination
  • In conjunction with antibiotic therapy
  • At other times of stress such as transport and grading etc.

What are beta-glucans? How do beta-glucans work? 

  • Vetregard uses beta-glucans 1-3/1-6 to stimulate the immune system
  • Specifically, beta-glucans 1-3/1-6 have been cited as very strong immune stimulants. “Beta-glucan from yeast cell wall is up to 100 time more effective than mannin in immune potentiation.”
  • Beta-glucan’s main target is the non-specific defense system of the body which allows the immune system to reach peak performance
  • Macrophages and leukocytes become more active in engulfing, killing and digesting bacteria
  • Beta-glucans are particularly powerful under stress conditions
  • Beta-glucans are widely used not only in aquaculture but in poultry, calves, rabbits and sows.

For more information about Vetregard click the links below:

Product Specification 

PHQ Vetregard Handout

Numerous journals have cited positive reviews about the use of yeast beta-glucans in aquaculture: 

 The North American Journal of Medical Sciences

“To date, numerous studies confirming the potent immunostimulartory properties of beta glucans in many fresh and seawater fish species documenting the effects of beta glucan on the pathogen resistance, protection, survival and fish specific humoral immunity have been published.”

“The direct addition of glucan into the feed resulted in  reduction of mortalities caused by infections with salmon anaemia virus and Piscirickettsia salmonis. In addition, lower attachment of sea lice to fish was also observed.”

Nearly 75–80% of the fish survived pathogen exposure (those treated with beta glucan) (relative percentage survival). However, only 54–60% survival was observed in the whole cell-fed fish. β-(1,3) glucan and whole cell yeast protect the fish from pathogens by enhancing the cellular and humoral immune response in C. carpio.”

Developmental & Comparative Immunology

β-Glucan proved to be a strong and quick (80%, 2 min) stimulant of degranulation. Dietary glucan increased degranulation in NS fish, and prevented a decrease in AS fish. Degranulation in CS fish returned to NS levels 3 days after the glucan diet was fed. Fathead minnows appear to be a useful model to investigate neutrophil degranulation in fish exposed to different environmental conditions and immunomodulators.”

In this study, commercially available particulate β-1,3–1,6-glucan from yeast was found to be a potent stimulator of fish neutrophil degranulation and an optimal immunomodulator of fathead minnow neutrophil function during stress conditions.”

β-1,3–1,6-Glucans from baker’s yeast and other bacterial, fungal and plant sources have been recognized as potent immunomodulators in different fish species, and recent breakthroughs in industrial manufacturing of yeast β-glucans allow for its use as an affordable dietary supplement for aquaculture and pet fish [1] and [8].”

Use of highly purified particulate β-1,3–1,6-glucans from yeast in diets stimulated cellular and humoral immune responses, increased disease resistance in a number of fish species [8] and enhanced anticancer treatments in mouse models [2].”

Particulate β-1,3–1,6-glucans from baker’s yeast proved to be a potent stimulant of degranulation in vitro, while non-opsonized Z, and β-1,3–1,6-glucans from barley failed to induce degranulation in this species. Yeast glucan induced significantly stronger (>80%) and more rapid (<2 min) degranulation than CaI (65%, 40 min), suggesting that a different induction mechanism may be involved in β-glucan stimulated degranulation.”