Influence of Osmolality and Acidity on Fertilized Eggs and Larvae of Olive Flounder (Paralichthys olivaceus)

Abstract

The pH of water is one of the main environmental factors exerting selective pressure on marine and freshwater organisms. Here, we focus on the influence of pH on an organism's ability to maintain homeostasis and investigate the effects of acidification on immunity-related genes and osmotic pressure during early development of the olive flounder, Paralichthys olivaceus. The aim of our study was to determine the influence of various pH levels on the fertilized eggs and larvae of P. olivaceus. Gametes of P. olivaceus were artificially introduced and the resulting fertilized eggs were incubated at pH 4.0 (low), 6.0, and 8.0 (equivalent to natural sea water; control). We found that all eggs sank from the water column at pH 4.0. After 38 h, these eggs showed slow development. Hatching occurred more slowly at pH 4.0 and 6.0 and did not occur at all at pH 4.0. Result of gene expression, caspase and galectin-1 were expressed from the blastula to pre-hatch stages, with the exception of the two-cell stage. HSP 70 was also steadily expressed at all pH levels over the five days. The osmolality of fertilized eggs differed marginally at each stage and across pH levels. So, this results demonstrates that low pH level is detrimental to P. olivaceus fertilized eggs.

Hatching success and growth of Snakehead (Channa lucius Cuvier, 1831) larvae and fry at different pH levels

“…pH is one of the key parameters of water quality that require strict monitoring in aquaculture production because it impacts cultured animals both directly and indirectly (Fondriest Environmental Inc, 2013). It is suggested that the ideal pH range for most aquatic animals, including fish, is near neutral (Das et al, 2006;Boyd, 2013), and acute or chronic exposure to acidic water can adversely affect their physiological functions and reduce hatching, growth, and survival (Fondriest Environmental Inc, 2013;Kim et al, 2020;Prakoso et al, 2020). Meanwhile, some authors pointed out that the impacts of pH on animals usually differ between species, vary depending on a variety of specific ecological factors in the areas where they populate (Beltrão et al, 2019), and can relate to their natural history (Reynalte-Tataje et al, 2015).…”

Exploring the Potential of Olive Flounder Processing By-Products as a Source of Functional Ingredients for Muscle Enhancement

“…According to the Ministry of Oceans and Fisheries of South Korea, OF aquaculture production was approximately 43,813 tons in 2020. OF is an important fish species, accounting for 65% of marine-farmed fish consumption and 50% of fish production in South Korea [ 4 ].…”

Pepsin Hydrolysate from Surimi Industry-Related Olive Flounder Head Byproducts Attenuates LPS-Induced Inflammation and Oxidative Stress in RAW 264.7 Macrophages and In Vivo Zebrafish Model

“…According to the reports of the Ministry of Ocean and Fisheries in South Korea, the olive flounder aquaculture production in 2020 was reported as 43,813 tonnes. Additionally, olive flounder accounts for 65% of marine-aquacultured fish consumption and 50% of fish production in South Korea [10]. Additionally, olive flounder has become one of the major species for surimi production in the last few years.…”