Abstract
Shrimp cultivation has been faced with pathogenic bacterial infections, such as luminous vibriosis and acute hepatopancreatic necrosis disease (AHPND) caused by Vibrio harveyi and Vibrio parahaemolyticus, respectively. Biodegradable compounds that act to prevent both serious shrimp diseases are to be explored for producing safe shrimp. The probiotic purple nonsulfur bacteria (PNSB) are safe for use in producing antivibrio compounds against shrimp pathogenic vibrios. The probiotic PNSB, Rhodobacter sphaeroides (SS15, TKW17) and Afifella marina STW181, released antivibrio compounds inhibiting various shrimp pathogenic Vibrio spp. in the optimum conditions that were similar to the conditions of shrimp cultivation. The antivibrio compounds by these PNSB were stable over the wide pH range from 3 to 10, and at elevated temperatures up to 121 °C for 20 min; they were also quite sensitive to lipase, pronase and α-chymotrypsin. All the antivibrio compounds had bactericidal activity as evidenced by damaged cells with many holes, and they also showed bacteriolytic activity with the highest found for the strain STW181. One of the purified antivibrio compounds produced by the strain SS15, a low molecular weight (<3000 Da) cationic compound containing NH 2 group(s), was the most effective in inhibiting AHPND-causing V. parahaemolyticus SR2. Regarding toxicity to brine shrimp, the extract from water layer in ethyl acetate extraction of strain SS15 (extract-SS15) containing antivibrio peptides had LC50 at 6.79 ± 0.63 mg mL −1 . In challenge tests the extract-SS15 at 2.68 mg mL −1 adversely affected water quality; however, it could significantly decrease the mortality of white shrimp infected with the virulent AHPND strain SR2. All the tested probiotic PNSB produced antivibrio compounds that are biodegradable with great potential to control serious shrimp pathogenic vibrios for sustainable shrimp cultivation.
| Original language | English |
|---|---|
| Pages (from-to) | 72-83 |
| Number of pages | 12 |
| Journal | Aquaculture |
| Volume | 505 |
| DOIs | |
| Publication status | Published - Apr 30 2019 |
Fingerprint
Keywords
- Acute hepatopancreatic necrosis disease (AHPND)
- Antimicrobial peptides
- Early mortality syndrome (EMS)
- Phototrophic bacteria
- Shrimp
- Vibrios
ASJC Scopus subject areas
- Aquatic Science
Cite this
Optimization of culture conditions for production of antivibrio compounds from probiotic purple nonsulfur bacteria against acute hepatopancreatic necrosis disease-causing Vibrio parahaemolyticus and Vibrio spp. / Chumpol, Supaporn; Kantachote, Duangporn; Rattanachuay, Pattamarat; Torpee, Salwa; Nitoda, Teruhiko; Kanzaki, Hiroshi.
In: Aquaculture, Vol. 505, 30.04.2019, p. 72-83.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Optimization of culture conditions for production of antivibrio compounds from probiotic purple nonsulfur bacteria against acute hepatopancreatic necrosis disease-causing Vibrio parahaemolyticus and Vibrio spp.
AU - Chumpol, Supaporn
AU - Kantachote, Duangporn
AU - Rattanachuay, Pattamarat
AU - Torpee, Salwa
AU - Nitoda, Teruhiko
AU - Kanzaki, Hiroshi
PY - 2019/4/30
Y1 - 2019/4/30
N2 - Shrimp cultivation has been faced with pathogenic bacterial infections, such as luminous vibriosis and acute hepatopancreatic necrosis disease (AHPND) caused by Vibrio harveyi and Vibrio parahaemolyticus, respectively. Biodegradable compounds that act to prevent both serious shrimp diseases are to be explored for producing safe shrimp. The probiotic purple nonsulfur bacteria (PNSB) are safe for use in producing antivibrio compounds against shrimp pathogenic vibrios. The probiotic PNSB, Rhodobacter sphaeroides (SS15, TKW17) and Afifella marina STW181, released antivibrio compounds inhibiting various shrimp pathogenic Vibrio spp. in the optimum conditions that were similar to the conditions of shrimp cultivation. The antivibrio compounds by these PNSB were stable over the wide pH range from 3 to 10, and at elevated temperatures up to 121 °C for 20 min; they were also quite sensitive to lipase, pronase and α-chymotrypsin. All the antivibrio compounds had bactericidal activity as evidenced by damaged cells with many holes, and they also showed bacteriolytic activity with the highest found for the strain STW181. One of the purified antivibrio compounds produced by the strain SS15, a low molecular weight (<3000 Da) cationic compound containing NH 2 group(s), was the most effective in inhibiting AHPND-causing V. parahaemolyticus SR2. Regarding toxicity to brine shrimp, the extract from water layer in ethyl acetate extraction of strain SS15 (extract-SS15) containing antivibrio peptides had LC50 at 6.79 ± 0.63 mg mL −1 . In challenge tests the extract-SS15 at 2.68 mg mL −1 adversely affected water quality; however, it could significantly decrease the mortality of white shrimp infected with the virulent AHPND strain SR2. All the tested probiotic PNSB produced antivibrio compounds that are biodegradable with great potential to control serious shrimp pathogenic vibrios for sustainable shrimp cultivation.
AB - Shrimp cultivation has been faced with pathogenic bacterial infections, such as luminous vibriosis and acute hepatopancreatic necrosis disease (AHPND) caused by Vibrio harveyi and Vibrio parahaemolyticus, respectively. Biodegradable compounds that act to prevent both serious shrimp diseases are to be explored for producing safe shrimp. The probiotic purple nonsulfur bacteria (PNSB) are safe for use in producing antivibrio compounds against shrimp pathogenic vibrios. The probiotic PNSB, Rhodobacter sphaeroides (SS15, TKW17) and Afifella marina STW181, released antivibrio compounds inhibiting various shrimp pathogenic Vibrio spp. in the optimum conditions that were similar to the conditions of shrimp cultivation. The antivibrio compounds by these PNSB were stable over the wide pH range from 3 to 10, and at elevated temperatures up to 121 °C for 20 min; they were also quite sensitive to lipase, pronase and α-chymotrypsin. All the antivibrio compounds had bactericidal activity as evidenced by damaged cells with many holes, and they also showed bacteriolytic activity with the highest found for the strain STW181. One of the purified antivibrio compounds produced by the strain SS15, a low molecular weight (<3000 Da) cationic compound containing NH 2 group(s), was the most effective in inhibiting AHPND-causing V. parahaemolyticus SR2. Regarding toxicity to brine shrimp, the extract from water layer in ethyl acetate extraction of strain SS15 (extract-SS15) containing antivibrio peptides had LC50 at 6.79 ± 0.63 mg mL −1 . In challenge tests the extract-SS15 at 2.68 mg mL −1 adversely affected water quality; however, it could significantly decrease the mortality of white shrimp infected with the virulent AHPND strain SR2. All the tested probiotic PNSB produced antivibrio compounds that are biodegradable with great potential to control serious shrimp pathogenic vibrios for sustainable shrimp cultivation.
KW - Acute hepatopancreatic necrosis disease (AHPND)
KW - Antimicrobial peptides
KW - Early mortality syndrome (EMS)
KW - Phototrophic bacteria
KW - Shrimp
KW - Vibrios
UR - http://www.scopus.com/inward/record.url?scp=85061840515&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85061840515&partnerID=8YFLogxK
U2 - 10.1016/j.aquaculture.2019.02.040
DO - 10.1016/j.aquaculture.2019.02.040
M3 - Article
VL - 505
SP - 72
EP - 83
JO - Aquaculture
JF - Aquaculture
SN - 0044-8486
ER -