橄榄比目鱼肠道菌群和代谢组的温度依赖性变化:对冷水养殖扩张和益生菌应用的影响

IF 4.9 Q1 MICROBIOLOGY
Che-Chun Chen, Yu-Ping Chen, Hsiao-Tsu Yang, Yu-Ling Chen, Chen-Wei Wu, Hong-Yi Gong, Yuan-Shing Ho, Ying-Ning Ho
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引用次数: 0

摘要

背景:近年来,气候变化导致的温度升高已成为水生环境的重要应激源,影响鱼类的疾病发病率、生长和肠道微生物群。冷水物种,如橄榄比目鱼(橄榄比目鱼),特别容易受到水温升高的影响。尽管在东亚养殖的橄榄比目鱼具有重要的经济意义,但对其肠道微生物群和代谢组的温度依赖性变化的研究仍然有限。本研究利用牛津纳米孔技术(Oxford Nanopore Technologies)的16s rRNA全长测序和高分辨率液相色谱-质谱(LC-MS)的代谢组学分析,研究了水温对橄榄比目鱼肠道微生物群和代谢组的影响。该分析比较了暴露在三种水温(18°C, 22°C和26°C)下的个体。结果:温度对肠道菌群的组成有显著影响,温度越高,γ变形菌群的丰度越高。从22°C到26°C,弧菌和光细菌等潜在病原体数量增加,而假单胞菌数量减少,表明26°C时病原体感染风险增加。功能预测显示,肠道细菌调节宿主代谢,特别是碳水化合物、氨基酸和脂质途径。代谢组学分析显示,高温下多不饱和脂肪酸(PUFAs)和磷脂酰胆碱(PC)相关代谢物水平降低。值得注意的是,与鲜味相关的化合物天冬氨酸减少,而与苦味相关的化合物苯丙氨酸增加。相关分析发现,单胞菌、假单胞菌、鞘单胞菌和窄养单胞菌等细菌属(正相关)与军团菌和Phaeobacter(负相关)与PUFAs和PC代谢物的变化存在显著相关性。结论:环境温度对橄榄比目鱼肠道菌群和肌肉代谢产物有显著影响。较高的温度使肠道细菌群落多样化,并改变了代谢物谱,减少了与特定细菌属相关的PUFAs和pc相关化合物。这些发现突出了这些细菌属作为生物标志物或益生菌的潜力,可用于改善水产养殖实践和环境适应策略。通过建立肠道微生物群和肌肉代谢物之间的强相关性,本研究提供了有助于可持续比目鱼养殖和增强对气候变化的适应能力的见解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Temperature-dependent shifts in gut microbiota and metabolome of olive flounder (Paralichthys olivaceus): implications for cold-water aquaculture expansion and probiotic applications.

Background: In recent years, rising temperatures due to climate change have become significant stressors in aquatic environments, impacting disease incidence, growth, and gut microbiota in fish. Cold-water species, such as the olive flounder (Paralichthys olivaceus), are particularly vulnerable to increasing water temperatures. Despite its economic importance as a species farmed in East Asia, research on temperature-dependent shifts in the gut microbiota and metabolome of olive flounder remains limited. This study investigates the effects of water temperature on the gut microbiota and metabolome of olive flounder using full-length 16 S rRNA sequencing with Oxford Nanopore Technologies and metabolomics analysis with high-resolution liquid chromatography-mass spectrometry (LC-MS). The analysis compares individuals exposed to three water temperatures (18 °C, 22 °C, and 26 °C).

Results: Temperature significantly influenced the composition of gut microbiota, with an increase in Gammaproteobacteria abundance at higher temperatures. Potential pathogens such as Vibrio and Photobacterium increased from 22 °C to 26 °C, while Pseudomonas declined, suggesting an elevated risk of pathogen infection at 26 °C. Functional predictions revealed that gut bacteria regulated host metabolism, particularly carbohydrate, amino acid, and lipid pathways. Metabolomic analysis showed reduced levels of polyunsaturated fatty acids (PUFAs) and phosphatidylcholine (PC)-related metabolites at higher temperatures. Notably, the umami flavor-related compound aspartic acid decreased, while the bitter flavor-related compound phenylalanine increased. Correlation analysis identified significant associations between bacterial genera, such as Comamonas,Pseudomonas,Sphingomonas, and Stentotrophomonas (positive correlation), and Legionella and Phaeobacter (negative correlation), with shifts in PUFAs and PC metabolites.

Conclusions: This study demonstrates that environmental temperature significantly affects the gut microbiota and muscle metabolites of olive flounder. Higher temperatures diversified gut bacterial communities and altered metabolite profiles, with reductions in PUFAs and PC-related compounds linked to specific bacterial genera. These findings highlight the potential of these bacterial genera as biomarkers or probiotics for improving aquaculture practices and environmental adaptation strategies. By establishing a strong correlation between gut microbiota and muscle metabolites, this research provides insights that could contribute to sustainable flounder farming and enhance resilience to climate change.

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