Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8498192 | Fish & Shellfish Immunology | 2018 | 36 Pages |
Abstract
Temperature triggers marine diseases by changing host susceptibility and pathogen virulence. Oyster mortalities associated with the Ostreid herpesvirus type 1 (OsHV-1) have occurred seasonally in Europe when the seawater temperature range reaches 16-24â¯Â°C. Here we assess how temperature modulates oyster susceptibility to OsHV-1 and pathogen virulence. Oysters were injected with OsHV-1 suspension incubated at 21â¯Â°C, 26â¯Â°C and 29â¯Â°C and were placed in cohabitation with healthy oysters (recipients) at these three temperatures according to a fractional factorial design. Survival was followed for 14â¯d and recipients were sampled for OsHV-1 DNA quantification and viral gene expression. The oysters were all subsequently placed at 21â¯Â°C to evaluate the potential for virus reactivation, before being transferred to oyster farms to evaluate their long-term susceptibility to the disease. Survival of recipients at 29â¯Â°C (86%) was higher than at 21â¯Â°C (52%) and 26â¯Â°C (43%). High temperature (29â¯Â°C) decreased the susceptibility of oysters to OsHV-1 without altering virus infectivity and virulence. At 26â¯Â°C, the virulence of OsHV-1 was enhanced. Differences in survival persisted when the recipients were all placed at 21â¯Â°C, suggesting that OsHV-1 did not reactivate. Additional oyster mortality followed the field transfer, but the overall survival of oysters infected at 29â¯Â°C remained higher.
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Authors
Lizenn Delisle, Bruno Petton, Jean François Burguin, Benjamin Morga, Charlotte Corporeau, Fabrice Pernet,