White feces syndrome in Penaeus vannamei is potentially an Enterocytozoon hepatopenaei (EHP) associated pathobiome origin of Vibrio spp.

White feces syndrome (WFS) is a commercially important disease in Penaeus vannamei (whiteleg shrimp) farming. The aetiology beyond the white or golden white midgut with mediocre growth performance producing a floating mass of white fecal strings in WFS-affected shrimp farms remains uncharted. To give WFS a perception of pathobiome, healthy P. vannamei shrimps were subjected to an enteric microsporidian Enterocytozoon hepatopenaei (EHP) infection along with Vibrio harveyi and V. alginolyticus in different combinations. Immune responses in haemolymph (total haemocyte count (THC), prophenoloxidase activity (proPO), respiratory burst activity (RBA), superoxide dismutase activity (SOD) and catalase activity (CAT)), plasma biochemical changes (aspartate aminotransferase (AST), alanine aminotransferase (ALT) and alkaline phosphatase (ALP)) and digestive enzymes activity (alpha-amylase (AMY), lipase (LIP) and protease (PRO)) were assessed in the challenged shrimps at 5, 10 and 15 days post-infection (dpi). The microbial interactions between the EHP and Vibrio spp. have led to the formation of WFS in the challenged shrimps. The histological sections of the hepatopancreas revealed the presence of EHP along with colonized bacterial masses, leading to the formation of aggregated transformed microvilli (ATM) structures and increased sloughing of lipid vacuoles into the tubule lumen. A significantly decreased THC and increased proPO levels, dysregulated antioxidant system, prominent hepatic damage, reduced energy metabolism and higher lipid production were the key records supporting that EHP-associated WFS in P. vannamei is due to the pathobiome.

Effects of different cooking methods on the proximate composition and physical properties of Brown shrimp (Metapenaeus dobsonii) during cooking and freezing cycle.

Present study aimed to evaluate the changes in proximate composition and physical attributes in brown shrimp (Metapenaeus dobsonii) exposed to different methods of cooking followed by freezing. For this, three different grades (100/200, 200/300, and 300/500 numbers per kg) of brown shrimp were cooked at 90°C till the core temperature of the product reaches 85°C using hot water, steam, and microwave (400W) techniques. The changes in yield, cooking loss, proximate composition, textural, and colour profile were assessed for cooked shrimps. The cooking loss was higher for larger grades of shrimp, whereas shrimp cooked using hot water exhibited the highest cooking loss. Lowest cooking loss was observed for microwave-cooked shrimp. Moisture content decreased after cooking whereas protein, fat, ash, and calorie content increased. After cooking, different grades of shrimp showed an increase in their lightness (L*), redness (a*), and yellowness (b*) values. The smaller grade shrimp exhibited lower value for cohesiveness, hardness, chewiness, and gumminess. Different cooking techniques yielded cooked shrimp of varying hardness values.

Ingestion of microplastics in commercially important species along Thoothukudi coast, south east India.

Microplastics pollute the marine environment and pose a greater risk to marine organisms. The microplastics were observed in the guts of the 12 species, which varied from 0.00 to 1.80 ± 1.19 particles /individual. Most of the microplastics were fibre shaped, 0.5-1 mm sized, blue-coloured, and polyethylene polymers. The abundance of the microplastics was higher for benthic species (0.66 ± 0.13 particles/ individual) than the pelagic species (0.53 ± 0.11 particles/individual), with no significant difference (p > 0.05). According to their feeding habits and trophic level, significantly the microplastics were abundant in the herbivores (1.23 ± 0.61 particles/individual) and quaternary consumers (0.76 ± 0.16 particles/individual), respectively. The present study suggests that microplastic ingestion in commercially important species was influenced by their feeding habits irrespective of their habitat and length and weight. In addition to this, biomagnification of the microplastics (Trophic Magnification Factor, TMF = 1.02) was also observed in the commercially important species with increasing trophic level. This further indicates that the trophic level can serve as the pathway for the transfer of microplastics from lower trophic level organisms to higher trophic level organisms. The present study concludes that the occurrence of biomagnification of microplastics and the pollutants absorbed by them might harm the commercially important species from the Thoothukudi region.

Microplastics accumulation in pelagic and benthic species along the Thoothukudi coast, South Tamil Nadu, India.

Microplastics contamination poses a serious threat to marine biota, so the current study was carried out to assess the incidence of microplastics in the gastrointestinal tracts of pelagic and benthic species collected from the six sampling sites along Thoothukudi region from January 2021 to December 2021. In the present study, benthic species (0.67 ± 0.14 MPs/indiv) showed a higher abundance of microplastics than pelagic species (0.53 ± 0.11 MPs/indiv). The dominance of microplastic shapes, sizes, colours and polymers found were comparable among both pelagic and benthic species, this being fibre (27.56% and 48.33%), 0.5-1mm (39.78% and 42.94%), blue (50% and 40.85%), and PE (46.24% and 48.18%), respectively. The present study showed that microplastics are ubiquitous in both habitats, which raises serious concerns for public health. Hence, measures focusing on reducing local emissions and plastic waste disposal should be implemented to control microplastic pollution in the marine environment.

Effect of triclosan (TCS) on the protein content and associated histological changes on tilapia, Oreochromis mossambicus (Peters, 1852).

Triclosan is a chlorinated phenolic antimicrobial agent having a wide application in commercial and healthcare products. The toxic effects of the emerging pollutant, triclosan (TCS), on behavior, protein content, and associated histological alterations in the muscle tissue of the freshwater fish Oreochromis mossambicus were studied. Healthy fishes were exposed to five different acute concentrations of TCS, viz., 0.131, 0.262, 0.523, 1.046, and 2.092 ppm for a period of 96 h. The 96-h LC50 of TCS for O. mossambicus was determined as 0.715 ppm using probit analysis. The fishes were also chronically exposed to the five different concentrations of TCS based on LC50 to study the toxic effects of long-term exposure. The protein content of the fish muscle gradually decreased with an increase in the concentration of TCS. Further, the histological alterations such as splitting of myotomes, vacuolar degeneration, degenerated myotomes, multifocal degeneration of myocytes, degeneration of myoepithelium, myolysis, melanomacrophage in the dermis, vacuolation in the epidermis, atrophy of myotomes, and necrosis were observed during the acute and chronic exposure of fishes to TCS. The study revealed that TCS can affect the aquatic organisms even at a minimum concentration of 0.715 ppm causing changes in the behavior and biochemical constituents of tilapia.

A single enzyme PCR-RFLP protocol targeting 16S rRNA/tRNAval region to authenticate four commercially important shrimp species in India.

Food authenticity is an issue of major concern for food authorities, as mislabeling represents one of the major commercial frauds. In this study, a novel PCR-RFLP protocol was developed as a tool to authenticate four shrimp products of commercial importance belonging to the family, Penaeidae, viz. Litopenaeus vannamei, Penaeus monodon, P. semisulcatus and Fenneropenaeus indicus. PCR amplification was performed targeting 16S rRNA/tRNAval region having an amplicon size of 530bp using the specific primers for shrimps, 16S-Cru4/16S-Cru3. Subsequent restriction analysis with a single restriction enzyme, Tsp5091, yielded distinct RFLP pattern for each species of shrimps having fragment sizes below 150bp. The unique RFLP patterns were also obtained in processed shrimp products without any degradation or alteration in the major fragments. The method was also validated with commercial shrimp products. Thus, the developed protocol can be performed within 8h using a single enzyme to authenticate four shrimp products of commercial significance.