Effects of the Monomeric Components of Poly-hydroxybutyrate-co-hydroxyhexanoate on the Growth of <i>Vibrio penaeicida</i> In Vitro and on the Survival of Infected Kuruma Shrimp (<i>Marsupenaeus japonicus</i>)
Here, we investigated the inhibitory effects of the biodegradable, water-insoluble polymer poly-hydroxybutyrate-co-hydroxyhexanoate (PHBH) and its two constituent monomers, the hydroxyalkanoic acids 3-hydroxybutyrate (3HB) and 3-hydroxyhexanoate (3HH), on the growth of the shrimp-pathogenic bacteriu...
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| Format: | Article |
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MDPI AG
2021-02-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/11/2/567 |
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| author | Kimio Fukami Fumika Takagi Kohei Sonoda Hiroshi Okamoto Daisuke Kaneno Takao Horikawa Masaki Takita |
| author_facet | Kimio Fukami Fumika Takagi Kohei Sonoda Hiroshi Okamoto Daisuke Kaneno Takao Horikawa Masaki Takita |
| author_sort | Kimio Fukami |
| collection | DOAJ |
| description | Here, we investigated the inhibitory effects of the biodegradable, water-insoluble polymer poly-hydroxybutyrate-co-hydroxyhexanoate (PHBH) and its two constituent monomers, the hydroxyalkanoic acids 3-hydroxybutyrate (3HB) and 3-hydroxyhexanoate (3HH), on the growth of the shrimp-pathogenic bacterium <i>Vibrio penaeicida</i>. In vitro experiments revealed that 3HH showed greater growth inhibitory activity than 3HB against <i>V. penaeicida</i>. In addition, the activities of hydroxyalkanoic acids were pH dependent, being greater at pH 6.0 than at pH 7.0. Investigation of the pH of the shrimp gut revealed a pH range of 5.9–6.7 (mean 6.29 ± SD 0.20), indicating that the physiological environment was suitable for 3HB and 3HH to exert their inhibitory activities against <i>V. penaeicida</i>. In vivo bacterial challenge experiments revealed that survival rates in kuruma shrimp (<i>Marsupenaeus japonicus</i>) infected by <i>V. penaeicida</i> were significantly increased in shrimp reared on feed containing PHBH (0.1%–5% <i>w</i>/<i>w</i> PHBH) compared with that in shrimp reared on standard diet alone. Supplementation with PHBH had no significant effects on three shrimp growth parameters: increase in body weight, daily feeding rate, and feed conversion ratio. These results suggest that supplementation of standard diet with PHBH will increase shrimp resistance to infection by <i>V. penaeicida</i>, thereby increasing shrimp aquaculture productivity. |
| first_indexed | 2024-03-09T00:38:54Z |
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| id | doaj.art-d3d6c31f76b34e9782c94c0c2800f095 |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-09T00:38:54Z |
| publishDate | 2021-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-d3d6c31f76b34e9782c94c0c2800f0952023-12-11T17:57:43ZengMDPI AGAnimals2076-26152021-02-0111256710.3390/ani11020567Effects of the Monomeric Components of Poly-hydroxybutyrate-co-hydroxyhexanoate on the Growth of <i>Vibrio penaeicida</i> In Vitro and on the Survival of Infected Kuruma Shrimp (<i>Marsupenaeus japonicus</i>)Kimio Fukami0Fumika Takagi1Kohei Sonoda2Hiroshi Okamoto3Daisuke Kaneno4Takao Horikawa5Masaki Takita6Faculty of Agriculture and Marine Science, Kochi University, Nankoku-Shi, Kochi 783-8502, JapanFaculty of Agriculture and Marine Science, Kochi University, Nankoku-Shi, Kochi 783-8502, JapanHIGAHIMARU CO., Ltd. Ichikikushikino-Shi, Kagoshima 896-0046, JapanHIGAHIMARU CO., Ltd. Ichikikushikino-Shi, Kagoshima 896-0046, JapanFaculty of Agriculture and Marine Science, Kochi University, Nankoku-Shi, Kochi 783-8502, JapanKaneka Corporation, Nakanoshima, Osaka 530-8288, JapanKaneka Corporation, Nakanoshima, Osaka 530-8288, JapanHere, we investigated the inhibitory effects of the biodegradable, water-insoluble polymer poly-hydroxybutyrate-co-hydroxyhexanoate (PHBH) and its two constituent monomers, the hydroxyalkanoic acids 3-hydroxybutyrate (3HB) and 3-hydroxyhexanoate (3HH), on the growth of the shrimp-pathogenic bacterium <i>Vibrio penaeicida</i>. In vitro experiments revealed that 3HH showed greater growth inhibitory activity than 3HB against <i>V. penaeicida</i>. In addition, the activities of hydroxyalkanoic acids were pH dependent, being greater at pH 6.0 than at pH 7.0. Investigation of the pH of the shrimp gut revealed a pH range of 5.9–6.7 (mean 6.29 ± SD 0.20), indicating that the physiological environment was suitable for 3HB and 3HH to exert their inhibitory activities against <i>V. penaeicida</i>. In vivo bacterial challenge experiments revealed that survival rates in kuruma shrimp (<i>Marsupenaeus japonicus</i>) infected by <i>V. penaeicida</i> were significantly increased in shrimp reared on feed containing PHBH (0.1%–5% <i>w</i>/<i>w</i> PHBH) compared with that in shrimp reared on standard diet alone. Supplementation with PHBH had no significant effects on three shrimp growth parameters: increase in body weight, daily feeding rate, and feed conversion ratio. These results suggest that supplementation of standard diet with PHBH will increase shrimp resistance to infection by <i>V. penaeicida</i>, thereby increasing shrimp aquaculture productivity.https://www.mdpi.com/2076-2615/11/2/567poly-hydroxybutyrate-co-hydroxyhexanoate (PHBH)short- and medium-chain hydroxyalkanoic acidspathogenic <i>Vibrio</i>inhibitory effectshrimp survival<i>Marsupenaeus japonicus</i> |
| spellingShingle | Kimio Fukami Fumika Takagi Kohei Sonoda Hiroshi Okamoto Daisuke Kaneno Takao Horikawa Masaki Takita Effects of the Monomeric Components of Poly-hydroxybutyrate-co-hydroxyhexanoate on the Growth of <i>Vibrio penaeicida</i> In Vitro and on the Survival of Infected Kuruma Shrimp (<i>Marsupenaeus japonicus</i>) Animals poly-hydroxybutyrate-co-hydroxyhexanoate (PHBH) short- and medium-chain hydroxyalkanoic acids pathogenic <i>Vibrio</i> inhibitory effect shrimp survival <i>Marsupenaeus japonicus</i> |
| title | Effects of the Monomeric Components of Poly-hydroxybutyrate-co-hydroxyhexanoate on the Growth of <i>Vibrio penaeicida</i> In Vitro and on the Survival of Infected Kuruma Shrimp (<i>Marsupenaeus japonicus</i>) |
| title_full | Effects of the Monomeric Components of Poly-hydroxybutyrate-co-hydroxyhexanoate on the Growth of <i>Vibrio penaeicida</i> In Vitro and on the Survival of Infected Kuruma Shrimp (<i>Marsupenaeus japonicus</i>) |
| title_fullStr | Effects of the Monomeric Components of Poly-hydroxybutyrate-co-hydroxyhexanoate on the Growth of <i>Vibrio penaeicida</i> In Vitro and on the Survival of Infected Kuruma Shrimp (<i>Marsupenaeus japonicus</i>) |
| title_full_unstemmed | Effects of the Monomeric Components of Poly-hydroxybutyrate-co-hydroxyhexanoate on the Growth of <i>Vibrio penaeicida</i> In Vitro and on the Survival of Infected Kuruma Shrimp (<i>Marsupenaeus japonicus</i>) |
| title_short | Effects of the Monomeric Components of Poly-hydroxybutyrate-co-hydroxyhexanoate on the Growth of <i>Vibrio penaeicida</i> In Vitro and on the Survival of Infected Kuruma Shrimp (<i>Marsupenaeus japonicus</i>) |
| title_sort | effects of the monomeric components of poly hydroxybutyrate co hydroxyhexanoate on the growth of i vibrio penaeicida i in vitro and on the survival of infected kuruma shrimp i marsupenaeus japonicus i |
| topic | poly-hydroxybutyrate-co-hydroxyhexanoate (PHBH) short- and medium-chain hydroxyalkanoic acids pathogenic <i>Vibrio</i> inhibitory effect shrimp survival <i>Marsupenaeus japonicus</i> |
| url | https://www.mdpi.com/2076-2615/11/2/567 |
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