Rôle de la température dans l'interaction huître creuse / Ostreid Herpesvirus de type 1 : réponses transcriptomiques et métaboliques

Abstract : Crassostrea gigas is the main species of oyster cultivated in the world. Since 2008, mass mortality events have been affecting oysters aged less than one year old in Europe and Oceania and have been associated with the emergence of the Ostreid herpes virus μVar (OsHV-1 μVar). In Europe, these events are seasonal and occur when the seawater temperature is between 16°C and 24°C. In this work, the effect of high temperatures (21°C, 26°C and 29°C) was evaluated on the susceptibility of oysters to OsHV- 1 but also on the virulence of virus.High temperatures (29°C) reduce the susceptibility of oysters to OsHV-1 without altering the infectivity of the virus and its virulence. High temperature could reduce viral infection and virus synthesis by reducing the expression of host genes that encode proteins involved in transcription and translation, catabolism, metabolites transport, and macromolecules biosynthesis. Finally, the induction of apoptosis, ubiquitinylation processes and immune response could lead to the elimination of OsHV-1.
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Lizenn Delisle. Rôle de la température dans l'interaction huître creuse / Ostreid Herpesvirus de type 1 : réponses transcriptomiques et métaboliques. Biologie animale. Université de Bretagne occidentale - Brest, 2018. Français. ⟨NNT : 2018BRES0090⟩. ⟨tel-02137606⟩

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