Disruption of bacterial balance in the gut of Portunus trituberculatus induced by Vibrio alginolyticus infection

Xia, Mengjie; Peng, Feng; Mu, Changkao; Ye, Yangfang

doi:10.1007/s00343-018-7121-x

Cited by 10 publications

(5 citation statements)

References 35 publications

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“…Specifically, merely the relative abundance of Gamaproteobacteria (mainly Vibrio) continuously increased with fermentation which accompanied by a substantial decrease in the relative abundances of other phyla. Notably, only Vibrio became predominant in the later days of crab paste fermentation (Figures 2E, F, 3A, B), which is consistent with the change characteristics of gut bacteria in the diseased swimming crab (31) and shrimp (32). Vibrio comprises about > 100 species (33).…”

Section: Discussionsupporting

confidence: 84%

Rise and metabolic roles of Vibrio during the fermentation of crab paste

Xiong

Shi²,

Mu³

et al. 2023

Front. Nutr.

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Microbial community may systematically promote the development of fermentation process of foods. Traditional fermentation is a spontaneous natural process that determines a unique nutritional characteristic of crab paste of Portunus trituberculatus, However, rare information is available regarding the development pattern and metabolic role of bacterial community during the fermentation of crab paste. Here, using a 16S rRNA gene amplicon sequencing technology, we investigated dynamics of bacterial community and its relationship with metabolites during the fermentation of crab paste. The results showed that bacterial community changed dynamically with the fermentation of crab paste which highlighted by consistently decreased α-diversity and overwhelming dominance of Vibrio at the later days of fermentation. Vibrio had a positive correlation with trimethylamine, hypoxanthine, formate, and alanine while a negative correlation with inosine and adenosine diphosphate. In contrast, most of other bacterial indicators had a reverse correlation with these metabolites. Moreover, Vibrio presented an improved function potential in the formation of the significantly increased metabolites. These findings demonstrate that the inexorable rise of Vibrio not only drives the indicator OTUs turnover in the bacterial community but also has incriminated the quality of crab paste from fresh to perished.

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Section: Discussionsupporting

confidence: 84%

Rise and metabolic roles of Vibrio during the fermentation of crab paste

Xiong

Shi²,

Mu³

et al. 2023

Front. Nutr.

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“…Furthermore, Vibrio species, such as V. harveyi, V. parahaemolyticus, V. alginolyticus, V. owensii and V. anguillarum were reported as common pathogenic bacteria in various marine animals (Lee et al, 2015;Chen et al, 2017;Deng et al, 2020;Deris et al, 2020;Zhang et al, 2020;Liao et al, 2022;Muthukrishnan et al, 2022). In fact, an overabundance of Vibrio species was found to be intimately related to the progression of shrimp, lobster, and crab diseases such as AHPND, Vibrio-caused bacteraemia, shell disease, luminescent vibriosis and septic hepatopancreatic necrosis disease (Diggles et al, 2000;Vogan et al, 2002;Jayasree et al, 2006;Nie et al, 2017;Morales-Covarrulbias et al, 2018;Xia et al, 2018;Prachumwat et al, 2020;Nurhafizah et al, 2021;Lioa et al, 2022).…”

Section: Discussionmentioning

confidence: 99%

Understanding the effects of salinity and Vibrio harveyi on the gut microbiota profiles of Litopenaeus vannamei

Deris

Iehata

Gan³

et al. 2022

Front. Mar. Sci.

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Increasing evidence have revealed a positive correlation between gut microbiota and shrimp health, in which a healthy shrimp gut consists of a complex and stable microbial community. Given that both abiotic and biotic factors constantly regulate shrimp gut microbiota, any changes affecting the levels of these factors could cause modification to the gut microbiota assemblage. The goal of this study was to explore the effects of salinity levels and pathogenic Vibrio harveyi infection on the diversity, structure, composition, interspecies interaction, and functional pathways of Litopenaeus vannamei gut microbiota. Juvenile shrimp were cultured at 5 ppt, 20 ppt, and 30 ppt for two months prior to Vibrio harveyi infection. After pathogenic V. harveyi challenge test, genomic DNA was isolated from the shrimp gut, and subjected to the 16S rRNA metagenomic sequencing analysis. We observed that gut microbiota diversity of shrimp cultured at 5 ppt and 30 ppt were lower than those cultured at 20 ppt after exposure to V. harveyi infection, suggesting that shrimp cultured at the two former salinity levels were more susceptible to V. harveyi infection. Network analysis also showed that shrimp cultured at 20 ppt exhibit a more stable bacterial network with complex interspecies interaction, even after induced by V. harveyi. Moreover, the presence of a high number of beneficial bacteria such as Pseudoruegeria, Rhodovulum, Ruegeria, Shimia and Lactobacillus in shrimp cultured at 20 ppt might have played a role in inhibiting the growth of V. harveyi and other potentially pathogenic bacteria. Besides, bacterial functional pathway prediction has also shown that metabolic pathways such as phenylalanine metabolism, glycine, serine and threonine metabolism, starch and sucrose metabolism, glyoxylate and dicarboxylate metabolism, carbon metabolism and biofilm formation process were significantly higher in shrimp cultured at 20 ppt. Collectively, our results suggested that 20 ppt is an optimal salinity that suppresses the growth of V. harveyi and potential pathogenic bacteria in the shrimp gut, which could possibly minimize the risk of pathogenic infection for sustainable production of healthy shrimp.

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“…Bacterial diseases are prevalent in portunid crab culture 136,137 ; thus, understanding the molecular mechanisms of the host immune system against pathogens could spearhead the diagnosis, prevention, and cure of diseases. Gram-negative bacteria, including Vibrio spp., possess lipopolysaccharides (LPS) on their outer membrane that stabilise the membrane structure and provide protection.…”

Section: Bacteriamentioning

confidence: 99%

Transcriptomics in advancing portunid aquaculture: A systematic review

Waiho

Ikhwanuddin

Afiqah‐Aleng

et al. 2022

Reviews in Aquaculture

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The rapid advancement of next-generation sequencing technologies has promoted the use of transcriptomics in non-model organisms, including species in the aquaculture sector. Compared to that of other crustacean species, portunid crab aquaculture is impeded by the insufficient knowledge of their biological and physiological processes. This systematic review summarised the advances in transcriptomics in cultured portunid crabs using a systematic literature review methodology. The filtered transcriptome dataset comprised 66 articles from four genera: Scylla, Portunus, Cal-

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Disruption of bacterial balance in the gut of Portunus trituberculatus induced by Vibrio alginolyticus infection

Cited by 10 publications

References 35 publications

Rise and metabolic roles of Vibrio during the fermentation of crab paste

Rise and metabolic roles of Vibrio during the fermentation of crab paste

Understanding the effects of salinity and Vibrio harveyi on the gut microbiota profiles of Litopenaeus vannamei

Transcriptomics in advancing portunid aquaculture: A systematic review

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