Factors influencing disease-induced mortality of Pacific oysters Crassostrea gigas

Petton, Bruno; Boudry, Pierre; Alunno‐Bruscia, Marianne; Pernet, Fabrice

doi:10.3354/aei00125

Cited by 125 publications

(159 citation statements)

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“…After 15 d, competent larvae were collected and allowed to settle in downwellers. The entire rearing cycle was conducted in UVsterilized, 1 μm filtered seawater enriched with living phytoplankton (Petton et al 2015a). At the onset of both experiments (17 July 2014 and 7 August 2015), the total body mass of oysters was similar at 0.8 ± 0.2 g (mean ± SD).…”

Section: Animalsmentioning

confidence: 99%

“…The method of infection was a modified procedure from Petton et al (2015a). Oysters were transferred on 22 July 2014 (Expt 1) and 6 August 2015 (Expt 2) to a farming area of the Bay of Brest (48°20' 06.19'' N, 4°19' 06.37'' W) where oyster mortality was occurring.…”

Section: Methods Of Infectionmentioning

confidence: 99%

“…Alive recipient oysters (15 for Expts 1 and 10 for Expt 2) were sampled in each tank on Days 0, 2 and 4 before the onset of mortality (Petton et al 2013(Petton et al , 2015a. Whole tissues were removed from the shells, pooled together, flash frozen in liquid nitrogen and stored at −80°C.…”

Section: Experimental Designmentioning

confidence: 99%

“…The 4 mo old oysters used in Expts 1 and 2 were taken from 2 cohorts, produced in 2014 and 2015, respectively, according to Petton et al (2015a). Adults originating from Fouras (France, 46°00' 43.2'' N, 1°07' 02.9'' W) were moved to the Ifremer marine station in Argenton (48°48' 24.49'' N,3°0' 22.84'' W) for conditioning in January 2014 and March 2015 for Expts 1 and 2, respectively.…”

Section: Animalsmentioning

confidence: 99%

“…The SI was then (1) directed towards recipient oysters held at 4 salinities with or without prior acclimation or (2) brought to a salinity of 10 or 25 ‰ and directed towards recipient oysters maintained at 25 ‰. Overall, this method, which has been used in many previous studies (Petton et al 2013, 2015a,b, Tamayo et al 2014, Lassudrie et al 2015, Lemire et al 2015, Pernet et al 2015, reproduces the natural infection process and takes into account the fact that OsHV-1 triggers oyster mortality, although other microorganisms can also play a role (Saulnier et al 2010, Lemire et al 2015, Petton et al 2015b.…”

Section: Introductionmentioning

confidence: 99%

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Salinity influences disease-induced mortality of the oyster Crassostrea gigas and infectivity of the ostreid herpesvirus 1 (OsHV-1)

Fuhrmann¹,

Petton

Quillien³

et al. 2016

Aquacult. Environ. Interact.

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Mortality of young Pacific oysters Crassostrea gigas associated with the ostreid herpesvirus 1 (OsHV-1) is occurring worldwide. Here, we examined for the first time the effect of salinity on OsHV-1 transmission and disease-related mortality of C. gigas, as well as salinityrelated effects on the pathogen itself. To obtain donors for OsHV-1 transmission, we transferred laboratory-raised oysters to an estuary during a disease outbreak and then back to the laboratory. Oysters that tested OsHV-1 positive were placed in seawater tanks (35 ‰, 21°C). Water from these tanks was used to infect naïve oysters in 2 experimental setups: (1) oysters acclimated or nonacclimated to a salinity of 10, 15, 25 and 35 ‰ and (2) oysters acclimated to a salinity of 25 ‰; the latter were exposed to OsHV-1 water diluted to a salinity of 10 or 25 ‰. The survival of oysters exposed to OsHV-1 water and acclimated to a salinity of 10 ‰ was > 95%, compared to only 43 to 73% survival in oysters acclimated to higher salinities (Expt 1), reflecting differences in the levels of OsHV-1 DNA and viral gene expression (Expts 1 and 2). However, the survival of their nonacclimated counterparts was only 23% (Expt 2), and the levels of OsHV-1 DNA and the expression of 4 viral genes were low (Expt 1). Thus, OsHV-1 may not have been the ultimate cause of mortality in non-acclimated oysters weakened by a salinity shock. It appears that reducing disease risk by means of low salinity is unlikely in the field.

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Section: Animalsmentioning

confidence: 99%

Section: Methods Of Infectionmentioning

confidence: 99%

Section: Experimental Designmentioning

confidence: 99%

Section: Animalsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Salinity influences disease-induced mortality of the oyster Crassostrea gigas and infectivity of the ostreid herpesvirus 1 (OsHV-1)

Fuhrmann¹,

Petton

Quillien³

et al. 2016

Aquacult. Environ. Interact.

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Competition for food reduces disease susceptibility in a marine invertebrate

Lugué

Petton

2021

Ecosphere

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Competition between organisms interfere in host and pathogen dynamics in ways that are difficult to predict. By one side, competitors can reduce the food supply and cause nutritional stress. Such stress could further modulate the susceptibility to infection by altering immune response or metabolic rate of the host. Alternatively, competitors may trap pathogens before they reach the focal host, and therefore reduce, enhance, or have no effect on infection according to the competitor's susceptibility to the infection. To better understand how competition influences host and pathogen interactions, we experimentally assessed the relative importance of competition for pathogens and resources on the severity of a viral disease infecting the Pacific oyster Crassostrea gigas. We designed an open-flow system where food enriched seawater flowed to filter-feeding competitors (or empty controls) before being delivered to recipient oysters. We tested a range of competing species that exhibit both low (ascidians, European oysters, mussels) and high (Pacific oysters) susceptibility to the virus. We assessed the physiological condition of the recipient oysters during acclimation, we added virus-contaminated seawater upstream of the distribution system, and we monitored host and pathogen dynamics. We found that the presence of competitors, regardless of susceptibility to the virus, indirectly reduced the infection rate of hosts by decreasing their food ingestion and growth rates. Although competitors can reduce viral particles from the seawater, this had no effect on the host population. Our data suggest that the effect of competition for food overwhelmed that of competition for pathogens, thus emphasizing the importance of considering resource availability in host and pathogen dynamics. More particularly, resource availability can have positive effects at the individual level, fostering physiological condition and growth, but negative effects at the population level, increasing magnitude of epidemics.

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Different in vivo growth of ostreid herpesvirus 1 at 18 °C and 22 °C alters mortality of Pacific oysters (Crassostrea gigas)

2019

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Factors influencing disease-induced mortality of Pacific oysters Crassostrea gigas

Cited by 125 publications

References 48 publications

Salinity influences disease-induced mortality of the oyster Crassostrea gigas and infectivity of the ostreid herpesvirus 1 (OsHV-1)

Salinity influences disease-induced mortality of the oyster Crassostrea gigas and infectivity of the ostreid herpesvirus 1 (OsHV-1)

Competition for food reduces disease susceptibility in a marine invertebrate

Different in vivo growth of ostreid herpesvirus 1 at 18 °C and 22 °C alters mortality of Pacific oysters (Crassostrea gigas)

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