在不同的水温下,Parabacteroides distasonis调节了SVCV的传染性和病原性
Yujun Zhang1,2, Yan Gao1,2,3, Chen Li1,2
1National Key Laboratory of Agricultural Microbiology, College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei, China.
Microbiome
|July 17, 2024
概括
鱼的肠道细菌及其代谢物脱氧醇酸 (DCA) 保护鱼病毒 (SVCV) 感染的春季病毒病,特别是在更高的温度下. 这一发现为预防鱼类病毒性疾病提供了新的途径.
科学领域:
- 水生微生物学 水生微生物学
- 鱼类免疫学 鱼类免疫学
- 病毒学 病毒学
背景情况:
- 鱼病毒 (SVCV) 的春季病毒病导致水产养殖业的重大损失,疫情与温度有关.
- 温度依赖的SVCV传染性的精确机制尚未完全理解.
- 肠道微生物群对温度的敏感性表明它可能在调节病毒感染方面发挥作用.
研究的目的:
- 研究鱼类肠道微生物群在不同温度下调节SVCV感染性的作用.
- 确定影响SVCV致病性的特定微生物或代谢因素.
- 探索基于肠道微生物群调节的潜在治疗策略.
主要方法:
- 在高温和低温下对斑马鱼肠道微生物群的比较分析.
- 确定关键的细菌物种和与温度依赖的SVCV耐药性相关的代谢物.
- 在体内 (斑马鱼殖民/养) 和体内 (病毒抑制) 测试.
主要成果:
- 在较低的温度下,SVCV在斑马鱼中表现出更高的传染性和病原性.
- 温度显著改变了斑马鱼肠道微生物群的组成,在更高的温度下增加了Parabacteroides distasonis和脱氧醇酸 (DCA).
- 用P. distasonis定居或使用DCA降低了在低温下SVCV诱导的死亡率.
- 在体外,DCA抑制了SVCV的组合和释放,并且还影响了传染性造血性亡病毒.
结论:
- 鱼的肠道微生物群组成受温度的影响,在SVCV感染性和致病性中起着至关重要的作用.
- 在高温条件下,富含的Parabacteroides distasonis及其代谢物DCA会对SVCV和其他Rhabdoviridae产生抗性.
- 针对肠道微生物群和DCA提供了一种有希望的策略,用于预防水产养殖中的病毒感染.
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