Responses of oyster Crassostrea virginica hemocytes to environmental and clinical isolates of Vibrio parahaemolyticus

Volety, Aswani K.; McCarthy, Susan A.; Tall, Ben D.; Curtis, Sherill K.; Fisher, William S.; Genthner, Fred J.

doi:10.3354/ame025011

Cited by 5 publications

(4 citation statements)

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“…The V. parahaemolyticus strains themselves may contain genetic factors or phenotypic traits influencing uptake and/or depuration and it is possible different strains are accumulated at different rates, much like Vibrio vulnificus (43). Through differential killing of strains or variants, oyster hemocytes may also reduce the accumulation of certain V. parahaemolyticus strains (44, 14).…”

Section: Discussionmentioning

confidence: 99%

“…Oysters could passively accumulate planktonic and particle-associated Vibrios by filter-feeding (3). Even so, the overall oyster microbiome is more diverse than the overlying water microbiome, suggesting potential selective accumulation and culturing of some microorganisms, including Vibrios, by the oyster (10-14). in vitro bacterial- Vibrio competitions illustrate several types of marine bacteria influence Vibrio abundance, suggesting in situ interactions could influence accumulation in oysters (15-17).…”

Section: Introductionmentioning

confidence: 99%

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Bacterial community profiles andVibrio parahaemolyticusabundance in individual oysters and their association with estuarine ecology

Marcinkiewicz

Schuster

Jones

et al. 2017

Preprint

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24Oysters naturally harbor the human gastric pathogen Vibrio parahaemolyticus, but the nature of 25 this association is unknown. Because microbial interactions could influence the accumulation of 26 V. parahaemolyticus in oysters, we investigated the composition of the microbiome in water and 27 oysters at two ecologically unique sites in the Great Bay Estuary, New Hampshire using 16s 28 rRNA profiling. We then evaluated correlations between bacteria inhabiting the oyster with V. 29 parahaemolyticus abundance quantified using a most probable number (MPN) analysis. Even 30 though oysters filter-feed, their microbiomes were not a direct snapshot of the bacterial 31 community in overlaying water, suggesting they selectively accumulate some bacterial phyla. 32 The microbiome of individual oysters harvested more centrally in the bay were relatively more 33 similar to each other and had fewer unique phylotypes, but overall more taxonomic and 34 metabolic diversity, than the microbiomes from tributary-harvested oysters that were 35 individually more variable with lower taxonomic and metabolic diversity. Oysters harvested 36 from the same location varied in V. parahaemolyticus abundance, with the highest abundance 37 oysters collected from one location. This study, which to our knowledge is the first of its kind to 38 evaluate associations of V. parahaemolyticus abundance with members of individual oyster 39 microbiomes, implies that sufficient sampling and depth of sequencing may reveal microbiome 40 members that could impact V. parahaemolyticus abundance. 41 42 KEYWORDS: Vibrio parahaemolyticus; oysters; microbiome; 16s rRNA 43 1.can lead to a naturally higher abundance than the < 10,000 Most Probable Number (MPN)/g that 49 is currently recommend in the US as a limit to ensure shellfish is safe for consumption (2, 3). To 50 increase shellfish safety, fisheries employ strategies intended to reduce pathogen levels in live 51 product, including depuration in UV sterilized water or relay/transplantation of oysters to a 52 location where V. parahaemolyticus is of low abundance, often correlating with high salinity (4, 53 5, 6). But reported correlations of salinity with V. parahaemolyticus abundance from 54 environmental studies are mixed (3) suggesting factors other than salinity likely mediate a 55 reduction in V. parahaemolyticus concentrations. Furthermore, relay of oysters into non-56 sterilized water more effectively reduces V. parahaemolyticus contamination than depuration in 57 sterile water (6). Therefore, antagonistic relationships among community members coupled with 58 less than favorable salinity conditions could explain the greater reduction of V. parahaemolyticus 59 in the oyster microbiome during relay (7, 8). 60Ecological studies reveal a few biotic factors correlate with V. parahaemolyticus 61 abundance both in water and in oysters (3). Zooplankton can positively correlate with V. 62 parahaemolyticus abundance when they serve either as a nutrient resource or a mechanism of 63 dispersal (3, 9). V. ...

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Bacterial community profiles andVibrio parahaemolyticusabundance in individual oysters and their association with estuarine ecology

Marcinkiewicz

Schuster

Jones

et al. 2017

Preprint

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“…These methods have included the use of V. vulnificus strains with specific antibiotic resistance, natural bioluminescence, radiolabeling, alkaline phosphatase activity, fluorescence, or a specific molecular marker (8,13,(20)(21)(22) 31). These marked strains are critical for ensuring that the data collected on the uptake or depuration rates of the added cells are accurate and that factors such as outgrowth or a lingering population of similar bacteria are not confounding the results.…”

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confidence: 99%

“…The "core" method is described first, followed by examples of deviation from this formula. The core method, elegant in its simplicity, is to grow the bacterial strain of interest to the desired concentration and seed an aquarium with a specific concentration of those bacteria, while allowing oysters within that aquarium to bioaccumulate the cells (7)(8)(9)(10)(11)(12)(13)(14)(15)(16)(17)(18)(19)(20)(21). The use of this method often yields similar results in which the bacteria are rapidly and significantly taken up by the oysters but quickly depurated to minimal or nondetectable levels within a few days (11,12,19,(22)(23)(24).…”

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Factors Affecting the Uptake and Retention of Vibrio vulnificus in Oysters

Froelich

Noble

2014

Appl Environ Microbiol

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Vibrio vulnificus, a bacterium ubiquitous in oysters and coastal water, is capable of causing ailments ranging from gastroenteritis to grievous wound infections or septicemia. The uptake of these bacteria into oysters is often examined in vitro by placing oysters in seawater amended with V. vulnificus. Multiple teams have obtained similar results in studies where laboratory-grown bacteria were observed to be rapidly taken up by oysters but quickly eliminated. This technique, along with suggested modifications, is reviewed here. In contrast, the natural microflora within oysters is notoriously difficult to eliminate via depuration. The reason for the transiency of exogenous bacteria is that those bacteria are competitively excluded by the oyster's preexisting microflora. Evidence of this phenomenon is shown using in vitro oyster studies and a multiyear in situ case study. Depuration of the endogenous oyster bacteria occurs naturally and can also be artificially induced, but both of these events require extreme conditions, natural or otherwise, as explained here. Finally, the "viable but nonculturable" (VBNC) state of Vibrio is discussed. This bacterial torpor can easily be confused with a reduction in bacterial abundance, as bacteria in this state fail to grow on culture media. Thus, oysters collected from colder months may appear to be relatively free of Vibrio but in reality harbor VBNC cells that respond to exogenous bacteria and prevent colonization of oyster matrices. Bacterial-uptake experiments combined with studies involving cell-free spent media are detailed that demonstrate this occurrence, which could explain why the microbial community in oysters does not always mirror that of the surrounding water. Oysters are an important food source and can be prepared many ways but are often consumed live, raw, or undercooked. Unfortunately, undercooked and raw oysters are implicated as the predominant source of seafood-borne death in the United States, with an overwhelming (Ͼ95%) majority of these deaths caused by the bacterium Vibrio vulnificus (1-3). These bacteria are ubiquitous in estuarine and coastal environments, and one study of Louisiana restaurants found that the majority (67%) of raw and even some (25%) cooked oysters contained this pathogen (4). Infections caused by ingesting V. vulnificus can result in gastroenteritis with associated abdominal pain, diarrhea, and vomiting but have the potential to quickly progress to primary septicemia (2, 5). When this occurs, the infected patient can exhibit blistering skin lesions or organ failure, sometimes occurring as rapidly as within 24 h after exposure (2, 5). Even with aggressive medical treatment, death occurs more than 50% of the time, distinguishing V. vulnificus as having the highest case fatality rate of any food-borne pathogen (2, 6). For more-specific information on the pathogenesis of V. vulnificus and its interactions with oysters, please see the reviews by Jones and Oliver (3) and Froelich and Oliver (7), respectively.Because of the grievous natur...

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Fitness Factors in Vibrios: a Mini-review

Johnson

2013

Microb Ecol

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Vibrios are Gram-negative curved bacilli that occur naturally in marine, estuarine, and freshwater systems. Some species include human and animal pathogens, and some vibrios are necessary for natural systems, including the carbon cycle and osmoregulation. Countless in vivo and in vitro studies have examined the interactions between vibrios and their environment, including molecules, cells, whole animals, and abiotic substrates. Many studies have characterized virulence factors, attachment factors, regulatory factors, and antimicrobial resistance factors, and most of these factors impact the organism's fitness regardless of its external environment. This review aims to identify common attributes among factors that increase fitness in various environments, regardless of whether the environment is an oyster, a rabbit, a flask of immortalized mammalian cells, or a planktonic chitin particle. This review aims to summarize findings published thus far to encapsulate some of the basic similarities among the many vibrio fitness factors and how they frame our understanding of vibrio ecology. Factors representing these similarities include hemolysins, capsular polysaccharides, flagella, proteases, attachment factors, type III secretion systems, chitin binding proteins, iron acquisition systems, and colonization factors.

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Responses of oyster Crassostrea virginica hemocytes to environmental and clinical isolates of Vibrio parahaemolyticus

Cited by 5 publications

References 48 publications

Bacterial community profiles andVibrio parahaemolyticusabundance in individual oysters and their association with estuarine ecology

Bacterial community profiles andVibrio parahaemolyticusabundance in individual oysters and their association with estuarine ecology

Factors Affecting the Uptake and Retention of Vibrio vulnificus in Oysters

Fitness Factors in Vibrios: a Mini-review

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