Molecular diagnostics for verifying an etiological agent of emaciation disease in cultured olive flounder Paralichthys olivaceus in Korea

Shin, Sook; Sohn, Han Chang; Jin, Chang Nam; Kang, Bong Jo; Umasuthan, Navaneethaiyer

doi:10.1016/j.aquaculture.2018.04.041

Cited by 13 publications

(20 citation statements)

References 26 publications

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“…However, when analysing the infection levels in all intestinal segments, there was no time effect at high temperature (T1) in terms of prevalence of infection, whereas at low temperature (T2), the effect of time was clear. Time of exposure was also negatively correlated with growth performance, according to the emaciative effect induced by E. leei infections on GSB and olive flounder (Shin, Sohn, Jin, Kang, & Lee, ; Sitjà‐Bobadilla & Palenzuela, ). Consequently, T1R2‐1 fish reached the highest weight, and T2R2‐1 fish, the best condition factor at the end of each trial.…”

Section: Discussionmentioning

confidence: 99%

Water temperature, time of exposure and population density are key parameters in Enteromyxum leei fish‐to‐fish experimental transmission

Picard‐Sánchez

Estensoro

Pozo

et al. 2020

Journal of Fish Diseases

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Enteromyxum leei is a myxozoan histozoic parasite that infects the intestine of several teleost fish species. In gilthead sea bream (Sparus aurata), it provokes a chronic disease, entailing anorexia, delayed growth, reduced marketability and mortality. Direct fish‐to‐fish transmission, relevant in aquaculture conditions, has been demonstrated for E. leei via effluent, cohabitation, and oral and anal routes. However, the minimum time of exposure for infection has not been established, nor the possible effect on the fish immune response. Two effluent trials were performed at different temperatures (high: average of 25.6°C; and low: constant at 18°C), different times of exposure to the effluent (1, 3, 5 and 7 weeks) and different population densities. The results showed that 1 week was enough to infect 100% of fish at high temperature and 58.3% at low temperature. High temperature not only increased the prevalence of infection in posterior intestine, but also induced a higher production of specific antibodies, limiting the progression of the infection along the intestine. Longer time of exposure to the parasite and higher fish densities facilitated E. leei infection. These results show that effective diagnosis, lowering animal density and removal of infected fish are key aspects to manage this disease in aquaculture facilities.

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Section: Discussionmentioning

confidence: 99%

Water temperature, time of exposure and population density are key parameters in Enteromyxum leei fish‐to‐fish experimental transmission

Picard‐Sánchez

Estensoro

Pozo

et al. 2020

Journal of Fish Diseases

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“…Recent studies have identified that E. leei is the causative agent of emaciation disease that has caused great economic loss to the cultured olive flounder industry in Korea, especially in Jeju Island (Sekiya et al., ; Shin et al., ). In addition, Yasuda et al.…”

Section: Discussionmentioning

confidence: 99%

“…For quantification of the intensity of E. leei infection, partial 18S rDNA PCR amplicons from an infected olive flounder were cloned and used as standard controls to generate a standard curve. Briefly, PCR amplification was performed using the following primers that had been designed in a previous study (Shin et al., ): ELNMF: CGGTGACGCCAATCCGTG and MyNMR: GACGGTATCTGATCGTCTTCGA. PCR condition were as follows: initial denaturation at 94°C for 5 min, 35 cycles of denaturation at 94°C for 30 s, annealing at 58°C for 30 s, extension at 72°C for 30 s and a final extension step at 72°C for 7 min.…”

Section: Methodsmentioning

confidence: 99%

“…Interestingly, a Korean research group reported that a Parvicapsula anisocaudata caused emaciation in cultured olive flounder in Korea (Kim et al., ) whereas a Japanese research group identified E. leei as pathogen of the emaciation disease (Sekiya et al., ) even though these two studies investigated olive flounder produced in the same region (Jeju Island). Recently, we revealed that E. leei is a causative agent of emaciation disease in cultured olive flounder using molecular diagnostics (Shin, Sohn, Jin, Kang, & Lee, ). The present study aimed to determine whether E. leei is the definitive aetiological agent of emaciation disease in cultured olive flounder via a quantitative investigation of the relationship between E. leei infection and the relative condition factor (rCF) as well as a challenge test of the parasite.…”

Section: Introductionmentioning

confidence: 99%

“…challenge test, emaciation disease, Enteromyxum leei, olive flounder, quantitative PCR using molecular diagnostics (Shin, Sohn, Jin, Kang, & Lee, 2018). The present study aimed to determine whether E. leei is the definitive aetiological agent of emaciation disease in cultured olive flounder via a quantitative investigation of the relationship between E. leei infection and the relative condition factor (rCF) as well as a challenge test of the parasite.…”

Section: Introductionmentioning

confidence: 99%

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Quantitative investigation of Enteromyxum leei (Myxozoa: Myxosporea) infection and relative condition factor in cultured olive flounder Paralichthys olivaceus (Temminck and Schlegel)

Shin

Sohn

Jin

et al. 2018

Journal of Fish Diseases

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Enteromyxum leei has been reported to cause emaciation disease in various fish species. To determine the effect of parasite intensity on cultured olive flounder Paralichthys olivaceus, we investigated the relationship between the relative condition factor (rCF = CF/standard CF × 100) and parasite load with quantitative polymerase chain reaction (qPCR) and the challenge test. A total of 57 cultured olive flounders were obtained from 11 fish farms and divided into five groups based on their rCF. We investigated the parasite intensity in the posterior intestine of the fish. The parasite load was closely matched to severe loss of body weight. In addition, olive flounders were inoculated either orally or anally with intestinal scrapings of infected fish or phosphate‐buffered saline. The fish were reared at natural water temperature and transferred to different tanks, and the water temperature was adjusted to 20°C after 6 weeks of inoculation. When the water temperature was increased to 20°C, the rCF decreased in the experimentally infected group. The results demonstrated that qPCR can be utilized to determine the relative abundance of E. leei in olive flounders and water temperature is an important factor to track the progress of the emaciation disease.

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A new species Myxodavisia jejuensis n. sp. (Myxosporea: Sinuolineidae) isolated from cultured olive flounder Paralichthys olivaceus in South Korea

et al. 2019

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Molecular diagnostics for verifying an etiological agent of emaciation disease in cultured olive flounder Paralichthys olivaceus in Korea

Cited by 13 publications

References 26 publications

Water temperature, time of exposure and population density are key parameters in Enteromyxum leei fish‐to‐fish experimental transmission

Water temperature, time of exposure and population density are key parameters in Enteromyxum leei fish‐to‐fish experimental transmission

Quantitative investigation of Enteromyxum leei (Myxozoa: Myxosporea) infection and relative condition factor in cultured olive flounder Paralichthys olivaceus (Temminck and Schlegel)

A new species Myxodavisia jejuensis n. sp. (Myxosporea: Sinuolineidae) isolated from cultured olive flounder Paralichthys olivaceus in South Korea

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