scholarly journals Effects of pH, temperature and oxygen-limited condition on the virulence of Vibrio parahaemolyticus

2020 ◽  
Vol 23 (3) ◽  
pp. First
Author(s):  
Van Nhi Tran ◽  
Phuong Nhat Vi Nguyen ◽  
Thi Thu Hoai Nguyen
Keyword(s):  
Enzymatic Activity ◽  
Vibrio Parahaemolyticus ◽  
Extracellular Enzymes ◽  
Brain Heart Infusion ◽  
Effect Of Temperature ◽  
Oxygen Level ◽  
Shrimp Culture ◽  
Gelatinase Activity ◽  
Limited Condition ◽  
Extracellular Enzymatic Activity

Introduction: Vibrio parahaemolyticus is a popular Gram-negative bacterium in the marine and estuarine regions. It can cause Early Mortality Syndrome (EMS), now named Acute Hepatopancreatic Necrosis Disease (AHPND), which resulted in severe losses to the shrimp culture. This study aimed to investigate the effect of pH, temperature, and oxygen-limited condition on the extracellular enzymatic activity of V. parahaemolyticus. Methods: V.  parahaemolyticus XN9, an AHPND-causing strain, was cultured in Brain Heart Infusion (BHI) medium at different pHs (7.5, 8.0, 8.5 and 9.0), temperatures (25oC, 30oC, and 35oC) and different oxygen conditions (either 120rpm shaking or static with the presence of oxygen absorber packages). The activity of five extracellular enzymes, including caseinase, lecithinase, chitinase, gelatinase, and lipase, was assessed using the agar-based method with the corresponding media. Results: When pH was increased from 7.5 to 9.0, caseinase and lipase activity was decreased significantly by 88% and 44%. In contrast, gelatinase activity increased markedly from 0 to 1.38 ± 0.17 (+) mm, and lecithinase reached the highest activity, which was 2.96 ± 0.13 mm (++) at pH 8.5. Regarding effect of temperature, highest activity of caseinase (0.85 ± 0.13 mm (+)) and gelatinase (1.37 ± 0.25 mm (+)) was obtained at 350C, lecithinase at 30oC and lipase at 25oC. Regarding the effect of oxygen level, the activity of most tested enzymes decreased significantly following the decrease of oxygen level. The highest activity of caseinase, gelatinase, and lipase was observed when the bacteria were cultured and tested in a fully oxygenated condition while lecithinase showed the highest activity when the bacteria were cultured in oxygenated condition but tested in oxygen-limited condition. No chitinase activity was observed in any of the tested conditions. Conclusion: Our data suggested that extracellular enzymatic activity of V. parahaemolyticus is significantly influenced by environmental conditions. No particular testing condition resulted in the highest activity for all tested enzymes. However, warm temperature (30/ 35oC), mildly alkaline pH (pH 8.0), and fully oxygenated condition could increase the overall extracellular enzymatic activity of V. parahaemolyticus, thus increase its potential virulence.

scholarly journals Effects of different shrimp extracts on Vibrio parahaemolyticus growth and virulence

2021 ◽  
Vol 63 (4) ◽  
pp. 62-65
Author(s):  
Nguyen Thuan Thien Truong ◽  
◽  
The Hao Nguyen ◽  
Cong Chinh Bui ◽  
Thi Thu Hoai Nguyen ◽  
...  
Keyword(s):  
Enzymatic Activity ◽  
Vibrio Parahaemolyticus ◽  
Extracellular Enzymes ◽  
Brain Heart Infusion ◽  
Growth Curves ◽  
Bacterial Virulence ◽  
Counting Method ◽  
Tiger Prawn ◽  
Extracellular Enzymatic Activities ◽  
Acute Hepatopancreatic Necrosis Disease

Vibrio parahaemolyticus is the main causative agent of acute hepatopancreatic necrosis disease (AHPND) in shrimp. This study aimed to investigate how shrimp extracts affect the growth and virulence of an AHPND-causative strain known as V. parahaemolyticus XN9. To this end, the bacteria was cultured in media containing 3% extract of each of five shrimp types and their growth kinetics were compared against that from bacteria grown in brain-heart infusion (BHI) media. Eight-hour growth curves were constructed using the plate-counting method. The activity of five extracellular enzymes that contribute to bacterial virulence was examined using the agar-based method. The results showed that V. parahaemolyticus XN9’s growth was strongly enhanced in all five shrimp extract media with the highest increase (25% greater than the BHI medium) found in the giant tiger prawn extract. Additionally, all the shrimp extracts boosted the extracellular enzymatic activity of V. parahaemolyticus XN9, although to different extents. In summary, the shrimp extracts, particularly that from the prawns, not only promoted the viability and growth of V. parahaemolyticus XN9 but also its extracellular enzymatic activities.

scholarly journals Effects of salinity and shaking condition on the growth and virulence of Vibrio parahaemolyticus

2020 ◽  
Vol 18 (2) ◽  
pp. 349-362
Author(s):  
Tran Ngoc My Hanh ◽  
Tran Van Nhi ◽  
Nguyen Thi Thu Hoai
Keyword(s):  
Vibrio Parahaemolyticus ◽  
Extracellular Enzymes ◽  
Brain Heart Infusion ◽  
Halophilic Bacterium ◽  
Chitinase Activity ◽  
Early Mortality Syndrome ◽  
Potential Pathogen ◽  
Salinity Increase ◽  
The One ◽  
Acute Hepatopancreatic Necrosis Disease

Vibrio parahaemolyticus is a Gram-negative halophilic bacterium that is found in estuarine, marine and coastal environment. This organism is the major causative agent of Early Mortality Syndrome (EMS) or Acute Hepatopancreatic Necrosis Disease (AHPND) which resulted in serious damages to cultured shrimp industry. Understanding the effect of environmental factors on the growth and virulence of this potential pathogen would be beneficial for preventing its outbreak. In this study, the growth and virulence of V. parahaemolyticus was examined under different salinity and shaking condition. V. parahaemolyticus XN9 was cultured in Brain Heart Infusion (BHI) medium with different sodium chloride concentrations (2.0, 2.5 and 3.0%) and different shaking conditions (0, 120 and 240 rpm). The growth of the bacterium was recorded over 8h and six extracellular enzymes of V. parahaemolyticus XN9 including caseinase, hemolysin, lecithinase, lipase, gelatinase, chitinase were investigated using agar-based method. The growth of V. parahaemolyticus was varied among different salinity and shaking conditions. It showed the best growth at 2.0% NaCl and 240 rpm. No change in the enzymatic activity (EA) of the tested extracellular enzymes was observed while changing salinity except the significant decline of gelatinase from 3.49±0.19 to 2.77±0.17 mm following salinity increase (p < 0.05). On the other hand, regarding shaking condition, lipase was the one to increase its activity significantly following the increase of shaking speed (p < 0.05). While caseinase, lecithinase, gelatinase and lipase were well expressed in V. parahaemolyticus, no hemolytic and chitinase activity was observed in any tested conditions. In summary, our study showed that 2.0 % NaCl and 240 rpm shaking promoted the best growth of V. parahaemolyticus and resulted in highest activity of gelatinase and lipase in this bacterium.

Prokaryotic extracellular enzymatic activity in relation to biomass production and respiration in the meso- and bathypelagic waters of the (sub)tropical Atlantic

2009 ◽  
Vol 11 (8) ◽  
pp. 1998-2014 ◽  
Author(s):  
Federico Baltar ◽  
Javier Arístegui ◽  
Eva Sintes ◽  
Hendrik M. van Aken ◽  
Josep M. Gasol ◽  
...  
Keyword(s):  
Enzymatic Activity ◽  
Biomass Production ◽  
Tropical Atlantic ◽  
Extracellular Enzymatic Activity

Extracellular enzymatic activity from tributyltin resistant microorganisms

2011 ◽  
Vol 22 ◽  
pp. S80 ◽  
Author(s):  
Marco F.L. Lemos ◽  
Illyane S.M. Lima ◽  
Kaori L. da Fonseca ◽  
Hugo R. Monteiro ◽  
Ana C. Esteves
Keyword(s):  
Enzymatic Activity ◽  
Extracellular Enzymatic Activity

Effect of temperature on uptake and survival of Vibrio parahaemolyticus in oysters (Crassostrea plicatula)

2009 ◽  
Vol 136 (1) ◽  
pp. 129-132 ◽  
Author(s):  
Xiaosheng Shen ◽  
Youqiong Cai ◽  
Chengchu Liu ◽  
Wenwei Liu ◽  
Yunhua Hui ◽  
...  
Keyword(s):  
Vibrio Parahaemolyticus ◽  
Effect Of Temperature ◽  
Crassostrea Plicatula

scholarly journals EFFECT OF Avicennia sp. FRUIT EXTRACT IN PREVENTION OF THE SPREAD OF Vibrio parahaemolyticus BACTERIA IN VANAME SHRIMP (Litopenaeus vannamei)

AQUASAINS ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 735
Author(s):  
Fadhilah Amalia Fitri ◽  
Rara Diantari ◽  
Wardiyanto Wardiyanto
Keyword(s):  
Litopenaeus Vannamei ◽  
Vibrio Parahaemolyticus ◽  
Population Control ◽  
Economic Value ◽  
High Survival ◽  
Fruit Extract ◽  
Shrimp Culture ◽  
Time To Death ◽  
Continuous Use ◽  
Mean Time

Vaname shrimp (Litopenaeus vannamei) is one of the main aquaculture commodities in Indonesia because it has high economic value. But in the aquaculture it is known that there are diseases that cause death in shrimp before harvest time. Vibriosis is a disease caused by the Vibrio parahaemolyticus, bacteria which often attacks shrimp culture. Population control of Vibrio sp. done by giving immunostimulants and vaccines, as well as giving feed plus antibiotics. However, continuous use of antibiotics and improper doses will cause bacteria to become resistant and cause residues in the tissues. This study aims to examine the effect of Avicennia sp. fruit extract in preventing the infection of Vibrio parahae-molyticus in vaname shrimp on a laboratory scale. This study used the experimental method Complete Random Design (CRD), which consisted of five treatments with different concentrations of Avi-cennia sp. fruit extracts and three replications of individuals in the population. The results showed that Avicenniasp. fruit extract Avicennia sp. able to influence the inhibition of the growth of Vibrio parahaemolitycus bacteria and prevent the occurrence of vibriosis disease . This can be seen by the value of Relative Percent Survival (RPS) which is limitited to 50%, can slow down the time of death of the shrimp seen from the Mean Time to Death (MTD), and followed by a high  Survival Rate (SR). The concentration that most affected the treatment was the concentration of 350 mg/l.Keywords: Avicennia sp extract, vaname shrimp, Vibrio parahaemolyticus

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