Long-term temporal and spatial patterns of Ostreid herpesvirus 1 (OsHV-1) infection and mortality in sentinel Pacific oyster spat (Crassostrea gigas) inform farm management

Whittington, Richard J.; Liu, Olivia; Hick, Paul; Dhand, Navneet K.; Rubio, Ana

doi:10.1016/j.aquaculture.2019.734395

Cited by 20 publications

(13 citation statements)

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“…Significant changes in the bacterial community associated with the gills occurred after acclimation to different water temperatures. These changes were different depending on the water temperature profile within the range at which OsHV-1 causes disease outbreaks (Clegg et al 2014;Paul-Pont et al 2014;Renault et al 2014;Whittington et al 2019).…”

Section: Discussionmentioning

confidence: 99%

“…However, this disease in Australia occurred with water temperatures 4-5°C warmer than those recorded in Europe (Paul-Pont et al 2014;Whittington et al 2019). Importantly, surveillance indicates that OsHV-1 infection does not always lead to mortality at the conducive temperatures (Whittington et al 2019).…”

Section: Introductionmentioning

confidence: 94%

“…In Europe, OsHV-1 disease outbreaks have usually occurred at seawater temperature at or above 16°C (Pernet et al 2012;Clegg et al 2014;Renault et al 2014;Petton et al 2015) and oyster mortality does not occur at temperatures above 26°C (Pernet et al 2012). However, this disease in Australia occurred with water temperatures 4-5°C warmer than those recorded in Europe (Paul-Pont et al 2014;Whittington et al 2019). Importantly, surveillance indicates that OsHV-1 infection does not always lead to mortality at the conducive temperatures (Whittington et al 2019).…”

Section: Introductionmentioning

confidence: 99%

“…In addition to the microbiome dynamics, temperature increases have been linked to enhanced disease expression by increasing pathogen development and host susceptibility to disease (Harvell et al 2002;Burge et al 2014). Disease outbreaks in Pacific oysters caused by Ostreid herpesvirus-1 (OsHV-1) have been associated with elevated seawater temperatures (Garcia et al 2011;Paul-Pont et al 2014;Whittington et al 2019).…”

Section: Introductionmentioning

confidence: 99%

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Impact of seawater temperature on the Pacific oyster (

2022

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Context Intertidal estuarine environments expose oysters to wide temperature variations. This can shift their microbiome composition towards pathogen-dominated communities. Understanding the impact of temperature on the microbiome will facilitate oyster health management. Aims The present study was conducted to (1) assess the Pacific oyster microbiome at different temperatures (21°C, 22°C, 26°C and diurnal fluctuation between 22°C and 26°C) and (2) investigate microbiome changes in response to exposure to the pathogen Ostreid herpesvirus-1 (OsHV-1) at different temperatures. Methods Pacific oysters (15 months of age; n = 480) were acclimated to different temperatures in laboratory aquaria. Samples were obtained before and after acclimation and after OsHV-1 exposure for quantification of OsHV-1, total bacteria and Vibrio, by quantitative PCR. Bacterial 16S rRNA gene (V1–V3) sequences were used to characterise the gill bacterial community. Key results The alpha diversity (number of observed amplicon sequence variants) and total number of bacteria associated with the gills of oysters did not change with acclimation to different water temperature profiles, but there was variation in beta diversity. The highest mortality after OsHV-1 exposure occurred at 26°C and these, together with oysters at 22/26°C, had a higher concentration of OsHV-1 DNA compared with to the ones at the lower constant temperatures (P < 0.05). The total bacterial quantity increased after the OsHV-1 challenge in oysters at 22/26°C. The alpha diversity of microbiota increased after the OsHV-1 challenge in oysters at 21°C and 22/26°C. The beta diversity changed both after acclimation and OsHV-1 challenge. The highest abundance of Vibrio and higher OsHV-1 loads were seen in OsHV-1-challenged oysters at 26°C (P < 0.05). Conclusions The gill microbiome altered with seawater temperature and OsHV-1 challenge. Higher mortality following OsHV-1 exposure was associated with a higher water temperature and greater abundance of Vibrio spp. arising from the microbiome. Implications Higher seawater temperature can be considered a key risk factor influencing oyster health by altering the microbiome, increasing susceptibility to OsHV-1 and increasing the Vibrio fraction in the oyster microbiome.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Impact of seawater temperature on the Pacific oyster (

2022

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“…As an example, we can mention field studies indicating that POMS could be influenced by the presence of particles ( e.g. plankton) carrying OsHV-1 ( 90 , 99 – 101 ). Future studies will focus on these factors and their weight in POMS expression, and they can be included in the proposed modeling approaches to get a comprehensive view of POMS and predict as faithfully as possible the epidemiological risk.…”

Section: Discussionmentioning

confidence: 99%

The Pacific Oyster Mortality Syndrome, a Polymicrobial and Multifactorial Disease: State of Knowledge and Future Directions

et al. 2021

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The Pacific oyster (Crassostreae gigas) has been introduced from Asia to numerous countries around the world during the 20th century. C. gigas is the main oyster species farmed worldwide and represents more than 98% of oyster production. The severity of disease outbreaks that affect C. gigas, which primarily impact juvenile oysters, has increased dramatically since 2008. The most prevalent disease, Pacific oyster mortality syndrome (POMS), has become panzootic and represents a threat to the oyster industry. Recently, major steps towards understanding POMS have been achieved through integrative molecular approaches. These studies demonstrated that infection by Ostreid herpesvirus type 1 µVar (OsHV-1 µvar) is the first critical step in the infectious process and leads to an immunocompromised state by altering hemocyte physiology. This is followed by dysbiosis of the microbiota, which leads to a secondary colonization by opportunistic bacterial pathogens, which in turn results in oyster death. Host and environmental factors (e.g. oyster genetics and age, temperature, food availability, and microbiota) have been shown to influence POMS permissiveness. However, we still do not understand the mechanisms by which these different factors control disease expression. The present review discusses current knowledge of this polymicrobial and multifactorial disease process and explores the research avenues that must be investigated to fully elucidate the complexity of POMS. These discoveries will help in decision-making and will facilitate the development of tools and applied innovations for the sustainable and integrated management of oyster aquaculture.

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Heritability of chronic thermal tolerance and genetic correlations with growth traits in the Pacific oyster (Crassostrea gigas)

Chi,

Li,

et al. 2023

J Appl Genetics

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Long-term temporal and spatial patterns of Ostreid herpesvirus 1 (OsHV-1) infection and mortality in sentinel Pacific oyster spat (Crassostrea gigas) inform farm management

Cited by 20 publications

References 54 publications

Impact of seawater temperature on the Pacific oyster (

Impact of seawater temperature on the Pacific oyster (

The Pacific Oyster Mortality Syndrome, a Polymicrobial and Multifactorial Disease: State of Knowledge and Future Directions

Heritability of chronic thermal tolerance and genetic correlations with growth traits in the Pacific oyster (Crassostrea gigas)

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