| Summary: | OsHV-1 is a pathogen of commercially valuable Pacific Oyster, Crassostrea Gigas. In recent years mass mortality events have wiped out large quantities of oysters in farms, and this mortality has been associated with OsHV-1. Oysters that survived the initial infection will become latently infected. OsHV-1 reactivation has recently been demonstrated in both experimentally and naturally infected oysters. Symptoms of reactivation can include lowered larval swimming capabilities, tissue destruction and sudden death. It is unknown what conditions can trigger OsHV-1 reactivation in the latently infected oysters. In this study, OsHV-1 reactivation was investigated in oysters kept between 13°C to 22°C and treated with chemical stressors. OsHV-1 latent infection was investigated in Oysters obtained from a local seafood store in Corvallis, Oregon and Tomales Bay, California, where OsHV-1 is associated with a mortality event that occurred a year ago. Our study demonstrated that OsHV-1 can reactivate in 30-60% of oysters kept between 13°C and 22°C. In addition, the immune suppressor, TPCA-1, induced OsHV-1 reactivation can be observed in 30-60% of oysters in hemocytes, mantle, gills, and adduct muscle 24h post-treatment. Keywords: OsHV-1, Temperature stress, qPCR, Viral Reactivation, TPCA-1
|
|---|