Low pH reduced survival of the oyster Crassostrea gigas exposed to the Ostreid herpesvirus 1 by altering the metabolic response of the host

Highlights

  • The susceptibility of Crassostrea gigas to OsHV-1 increased at pH 7.8 in comparison to pH 8.1
  • The amount of OsHV-1 in oyster tissues was the same at both pH, suggesting the role of host metabolic response in differential survival
  • A lower activity of SOD and a basal activity of iNOS at pH 7.8, in comparison to pH 8.1, may have impaired the defence of oysters to OsHV-1 explaining the lower survival

Abstract

Environmental change in the marine realm has been accompanied by emerging diseases as new pathogens evolve to take advantage of hosts weakened by environmental stress. Here we investigated how an exposure to reduced seawater pH influenced the response of the oyster Crassostrea gigas to an infection by the Ostreid herpesvirus type I (OsHV-1). Oysters were acclimated at pH 8.1 or pH 7.8 and then exposed to OsHV-1. Their survival was monitored and oyster tissues were sampled for biochemical analyses. The survival of oysters exposed to OsHV-1 at pH 7.8 was lower (33.5%) than that of their counterparts at pH 8.1 (44.8%) whereas levels of OsHV-1 DNA were similar. Energetic reserves, fatty acid composition and prostaglandin levels in oyster did not vary consistently with pH, infection or their interactions. However, there was a reduction in the activities of superoxide dismutase (SOD) and nitric oxide synthase (iNOS) in oysters at low pH, which is associated with the observed difference in survival.

Fuhrmann M., Richard G., Quere C., Petton B. & Pernet F., in press. Low pH reduced survival of the oyster Crassostrea gigas exposed to the Ostreid herpesvirus 1 by altering the metabolic response of the host. AquacultureArticle (subscription required).

0 Responses to “Low pH reduced survival of the oyster Crassostrea gigas exposed to the Ostreid herpesvirus 1 by altering the metabolic response of the host”



  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.




Subscribe to the RSS feed

Powered by FeedBurner

Follow AnneMarin on Twitter

Blog Stats

  • 1,243,252 hits

OA-ICC HIGHLIGHTS

Ocean acidification in the IPCC AR5 WG II

OUP book