{Reference Type}: Journal Article
{Title}: Investigating the impact of chlorine dioxide in shrimp-rearing water on the stomach microbiome, gill transcriptome, and infection-related mortality in shrimp.
{Author}: Imaizumi K;Nozaki R;Konishi K;Tagishi H;Miura T;Kondo H;Hirono I;
{Journal}: J Appl Microbiol
{Volume}: 135
{Issue}: 7
{Year}: 2024 Jul 2
{Factor}: 4.059
{DOI}: 10.1093/jambio/lxae176
{Abstract}: <B>OBJECTIVE: </B>This study aimed to assess the effects of chlorine dioxide (ClO2) in water on whiteleg shrimp Penaeus vannamei, evaluating its impact on the stomach microbiota, gill transcriptome, and pathogens.<BR><B>RESULTS: </B>ClO2 was added to the aquarium tanks containing the shrimp. The application of ClO2 to rearing water was lethal to shrimp at concentrations above 1.2 ppm. On the other hand, most of the shrimp survived at 1.0 ppm of ClO2. Microbiome analysis showed that ClO2 administration at 1.0 ppm significantly reduced the α-diversity of bacterial community composition in the shrimp stomach, and this condition persisted for at least 7 days. Transcriptome analysis of shrimp gill revealed that ClO2 treatment caused massive change of the gene expression profile, including stress response genes. However, after 7 days of the treatment, the gene expression profile was similar to that of shrimp in the untreated control group, suggesting a recovery to the normal state. This 1.0-ppm ClO2 significantly reduced shrimp mortality in artificial challenges with an acute hepatopancreatic necrosis disease-causing Vibrio parahaemolyticus and white spot syndrome virus, which were added to rearing water.<BR><B>CONCLUSIONS: </B>The use of ClO2 at appropriate concentrations effectively eliminates a significant portion of the bacteria in the shrimp stomach and pathogens in the water. The results of this study provide fundamental knowledge on the disinfection of pathogens in water using ClO2 and the creation of semi germ-free shrimp, which has significantly decreased microbiome in the stomach.