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Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Escobedo-Bonilla, César Marcial | - |
dc.contributor.author | Rahman, M. M. | - |
dc.contributor.author | Corteel, M. | - |
dc.contributor.author | Dantas-Lima, J.J. | - |
dc.contributor.author | Wille, M. | - |
dc.contributor.author | Alday-Sanz, V | - |
dc.contributor.author | Pensaert, M B | - |
dc.contributor.author | Sorgeloos, P. | - |
dc.contributor.author | Nauwynck, H J | - |
dc.date.accessioned | 2013-08-07T16:12:49Z | - |
dc.date.available | 2013-08-07T16:12:49Z | - |
dc.date.issued | 2013-08-07 | - |
dc.identifier.uri | http://www.repositoriodigital.ipn.mx/handle/123456789/16628 | - |
dc.description.abstract | White spot syndrome virus (WSSV) is the most lethal pathogen of cultured shrimp. Previous studies done with undefined WSSV titers showed that high water temperature (32–33 °C) reduced/delayed mortality of WSSV-infected shrimp. This study evaluated the effect of high water temperature on the clinical and virological outcome of a WSSV infection under standardized conditions. Groups of specific pathogen-free Litopenaeus vannamei were challenged either by intramuscular or oral routes with a low (30 SID50) or a high (10,000 SID50) virus titer. Shrimp were kept (i) continuously at 27 °C, (ii) 30 °C or (iii) 33 °C; (iv) maintained at 33 °C before challenge and 27 °C afterwards, or (v) kept at 27 °C before challenge and 33 °C afterwards. Shrimp were maintained at the respective temperatures for 120 h before challenge and 120–144 h post challenge (hpc). Gross signs and mortality were monitored every 12 h until the end of the experiment. Dead and surviving shrimp were screened for WSSV infection (VP28-positive cells) by indirect immunofluorescence (IIF). Shrimp kept continuously at 27 °C or 30 °C, or switched to 27 °C post challenge developed gross signs within 24 hpc, first mortalities at 36–60 hpc and 100% cumulative mortality between 60 and 144 hpc depending on the virus titer. All dead shrimp were WSSV-positive. In contrast, shrimp kept at 33 °C continuously or after WSSV challenge showed no signs of disease and low mortalities (0–30%) regardless of the virus titer. Dead and surviving shrimp were WSSV-negative. Further, early virus replication was studied in two groups of shrimp: one maintained at 27 °C before and after challenge and one switched from 27 °C to 33 °C after challenge with 10,000 SID50. Immunohistochemistry (IHC) analysis showed that WSSV-positive cells were first displayed at 12 hpc in shrimp kept at 27 °C and by 24 hpc the infection became systemic. In contrast, shrimp kept at 33 °C did not display WSSV-positive cells at 12 or 24 hpc. This work confirms previous reports that high water temperature prevents the onset of disease and significantly reduces mortality of WSSV-inoculated shrimp regardless of the route of inoculation or virus titer used. This strategy may have practical applications to control WSSV in tropical shrimp farming countries. | es |
dc.description.sponsorship | Instituto Politécnico Nacional CIIDIR-Sinaloa | es |
dc.language.iso | en_US | es |
dc.subject | WSSV replication; VP28; Water temperature; Litopenaeus vannamei; SPF | es |
dc.title | Effect of high water temperature (33 °C) on the clinical and virological outcome of experimental infections with white spot syndrome virus (WSSV) in specific pathogen-free (SPF) Litopenaeus vannamei | es |
dc.type | Article | es |
dc.description.especialidad | Interdisciplinaria | es |
dc.description.tipo | es | |
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13 Effect of high water temperature.pdf | 25.95 kB | Adobe PDF | Visualizar/Abrir |
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