Investigation of the Potential Effects of Host Genetics and Probiotic Treatment on the Gut Bacterial Community Composition of Aquaculture-raised Pacific Whiteleg Shrimp, Litopenaeus vannamei

Landsman, Angela; St-Pierre, Benoît; Rosales-Leija, Misael; Brown, Michael L.; Gibbons, William R.

doi:10.3390/microorganisms7080217

Cited by 16 publications

(11 citation statements)

References 27 publications

(44 reference statements)

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“…Hence, the changes in both morphological and physiological development along with feed adjustments during the early life stages could cast an impact on the bacterial communities. In addition to developmental stages, several previous studies have highlighted that shrimp genetic background can also influence their bacterial composition 37,42 . In this study, we consistently observed that the bacterial profiles within the same family were clustered together in each life stage, suggesting that the genetic variation from different shrimp families could underlie the bacterial diversity observed in shrimp population, but the effect is not as substantial as host developmental stages.…”

Section: Discussionmentioning

confidence: 99%

Bacterial analysis in the early developmental stages of the black tiger shrimp (Penaeus monodon)

Angthong

Uengwetwanit

Arayamethakorn

et al. 2020

Sci Rep

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Microbial colonization is an essential process in the early life of animal hosts-a crucial phase that could help influence and determine their health status at the later stages. The establishment of bacterial community in a host has been comprehensively studied in many animal models; however, knowledge on bacterial community associated with the early life stages of Penaeus monodon (the black tiger shrimp) is still limited. Here, we examined the bacterial community structures in four life stages (nauplius, zoea, mysis and postlarva) of two black tiger shrimp families using 16S rRNA amplicon sequencing by a next-generation sequencing. Although the bacterial profiles exhibited different patterns in each developmental stage, Bacteroidetes, Proteobacteria, Actinobacteria and Planctomycetes were identified as common bacterial phyla associated with shrimp. Interestingly, the bacterial diversity became relatively stable once shrimp developed to postlarvae (5-day-old and 15-dayold postlarval stages), suggesting an establishment of the bacterial community in matured shrimp. To our knowledge, this is the first report on bacteria establishment and assembly in early developmental stages of P. monodon. Our findings showed that the bacterial compositions could be shaped by different host developmental stages where the interplay of various host-associated factors, such as physiology, immune status and required diets, could have a strong influence.

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Section: Discussionmentioning

confidence: 99%

Bacterial analysis in the early developmental stages of the black tiger shrimp (Penaeus monodon)

Angthong

Uengwetwanit

Arayamethakorn

et al. 2020

Sci Rep

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“…Recently, an increasing number of studies have revealed that approximately 99% of the microbial community in the environment is uncultured, which limits the applications of traditional culture methods. With the development of molecular biology technology, the non-culture method based on high-throughput sequencing technology allows a comprehensive and accurate understanding of microbial community structures in the environment and provides a new way to study their diversity and function [15,16,17]. High-throughput sequencing is mainly performed through sequencing by synthesis (SBS) and the exclusive reversible termination of chemical reactions; therefore, large amounts of data can be obtained in a short time, with high throughput, high accuracy, and low cost.…”

Section: Introductionmentioning

confidence: 99%

Dynamic Changes in the Bacterial Community During the Fermentation of Traditional Chinese Fish Sauce (TCFS) and Their Correlation with TCFS Quality

Zhang

et al. 2019

Microorganisms

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This study revealed for the first time the dynamic changes of the bacterial community during the fermentation of traditional Chinese fish sauce (TCFS) using high-throughput sequencing. In the early phase of TCFS fermentation, Shewanella (approximately 90%) within Proteobacteria was the dominant bacteria. Then, Halanaerobium (3%–86%) within Firmicutes rapidly replaced Shewanella as the dominant genus until the 12th month. Lactococcus (3.31%) and Bacillus (45.56%) belonging to Firmicutes were detected abundantly in the 3rd and 9th months after fermentation, respectively. In the late phase (12–15 months), Tetragenococcus within Firmicutes replaced Halanaerobium as the most dominant bacteria (29.54%). Many other genera including Pseudomonas, Psychrobacter, Tissierella, Carnobacterium and Gallicola were abundantly present in the 15th month after fermentation. Furthermore, the relationships between the bacterial community and major functional substances of TCFS, including amino nitrogen (AAN), free amino acids (FAAs), total soluble nitrogen (TSN), and trimethylamine (TMA), were investigated by partial least squares regression (PLSR). Tetragenococcus was positively correlated with the formation of TMA, while Halanaerobium showed the opposite result, suggesting that Tetragenococcus might be a good starter for TCFS fermentation. These results contribute to our knowledge about bacterial participation in the process of TCFS fermentation and will help improve the quality of fermented seafood.

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“…Therefore, genetic differences between HR and FG shrimp may not be expressed as different microenvironmental conditions in the digestive tract (particularly in the hepatopancreatic zone), leading to the harboring of similar microbiota regardless of the shrimp genetic profile. Genetic lines for high-resistance to pathogens or better growth performance have been used for the last two decades (Gitterle et al, 2005) and a previous study suggested that the genetic profile of L. vannamei can be an important factor in gut bacterial composition (Landsman et al, 2019). However, the results of this experiment indicate that neither enhanced resistance to pathogens nor better growth performance is associated with significant modifications in the shrimp microbiota, at least in the hepatopancreatic zone.…”

Section: Discussionmentioning

confidence: 85%

Effect of dietary protein and genetic line of Litopenaeus vannamei on its hepatopancreatic microbiota

Martínez‐Porchas

Vargas‐Albores

Casillas-Hernández

et al. 2021

Sci. agric. (Piracicaba, Braz.)

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Host genetics and diet can exert an influence on microbiota and, therefore, on feeding efficiency. This study evaluated the effect of genetic line (fast-growth and high-resistance) in Pacific white shrimp (Litopenaeus vannamei) on the hepatopancreatic microbiota and its association with the feeding efficiency in shrimp fed with diets containing different protein sources. Shrimp (2.08 ± 0.06 g) from each genetic line were fed for 36 days with two dietary treatments (animal and vegetable protein). Each of the four groups was sampled, and the hepatopancreatic metagenome was amplified using specific primers for the variable V4 region of the 16S rRNA gene. The PCR product was sequenced on the MiSeq platform. Nineteen bacterial phyla were detected, of which Proteobacteria was the most abundant (51.0-72.5 %), Bacteroidetes (3.6-23.3 %), Firmicutes (4.2-13.7 %), Actinobacteria (1.9-12.1 %), and Planctomycetes (1.3-9.5 %). Diet was the most influential factor in the taxonomic composition of the microbiota, while genetic line was not a strong influential factor. The results suggest that the taxonomic profile of the bacteria colonizing shrimp hepatopancreas was determined by the diet consumed, similar to what occurs in the intestine. Shrimp in the fast-growth line had greater feeding efficiency regardless of the diet supplied. Finally, the results suggest that Proteobacteria influenced (p < 0.05) the feeding efficiency of shrimp fed with a vegetable diet. Nevertheless, further studies are required to explore how shrimp genetic line-diet interaction influences microbiota for probiotic development and functional food formulation for farmed shrimp according to the genetic line.

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Investigation of the Potential Effects of Host Genetics and Probiotic Treatment on the Gut Bacterial Community Composition of Aquaculture-raised Pacific Whiteleg Shrimp, Litopenaeus vannamei

Cited by 16 publications

References 27 publications

Bacterial analysis in the early developmental stages of the black tiger shrimp (Penaeus monodon)

Bacterial analysis in the early developmental stages of the black tiger shrimp (Penaeus monodon)

Dynamic Changes in the Bacterial Community During the Fermentation of Traditional Chinese Fish Sauce (TCFS) and Their Correlation with TCFS Quality

Effect of dietary protein and genetic line of Litopenaeus vannamei on its hepatopancreatic microbiota

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