Influence of water temperature and food on the last stages of cultured pearl mineralization from the black-lip pearl oyster Pinctada margaritifera
| Autor: | Julie Fievet, Oïhana Latchere, Corinne Belliard, Denis Saulnier, Philippe Cabral, Nabila Gaertner-Mazouni, Gilles Le Moullac, Vincent Mehn |
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| Přispěvatelé: | Ecosystèmes Insulaires Océaniens (UMR 241) (EIO), Université de la Polynésie Française (UPF)-Institut Louis Malardé [Papeete] (ILM), Institut de Recherche pour le Développement (IRD)-Institut de Recherche pour le Développement (IRD)-Institut Français de Recherche pour l'Exploitation de la Mer (IFREMER), Laboratoire d'Excellence CORAIL (LabEX CORAIL), Institut de Recherche pour le Développement (IRD)-Université des Antilles et de la Guyane (UAG)-École des hautes études en sciences sociales (EHESS)-École pratique des hautes études (EPHE), Université Paris sciences et lettres (PSL)-Université Paris sciences et lettres (PSL)-Institut Français de Recherche pour l'Exploitation de la Mer (IFREMER)-Université de La Réunion (UR)-Université de la Polynésie Française (UPF)-Université de la Nouvelle-Calédonie (UNC)-Institut d'écologie et environnement-Université des Antilles (UA), Laboratoire d'Ichtyologie et de Parasitologie générale, Université Montpellier 2 - Sciences et Techniques (UM2), Laboratoire de Génétique et Pathologie (LGP), Institut Français de Recherche pour l'Exploitation de la Mer (IFREMER), Institut de Recherche pour le Développement (IRD)-Institut Français de Recherche pour l'Exploitation de la Mer (IFREMER)-Université de la Polynésie Française (UPF)-Institut Louis Malardé [Papeete] (ILM), Institut de Recherche pour le Développement (IRD), Institut de Recherche pour le Développement (IRD)-Université des Antilles et de la Guyane (UAG)-École des hautes études en sciences sociales (EHESS)-École Pratique des Hautes Études (EPHE) |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Biomineralization
0301 basic medicine Physiology Gene Expression Marine and Aquatic Sciences lcsh:Medicine Expression Mineralization (biology) Pearls Shell growth Pinctada margaritifera Oysters Growth-rates Animal Products Black-lip pearl oyster Bivalve mollusk Medicine and Health Sciences lcsh:Science Nacre Minerals Multidisciplinary [SDV.BA]Life Sciences [q-bio]/Animal biology Calcite Temperature Eukaryota Agriculture Mineralogy Horticulture Water temperature Pearl Environmental controls Research Article Lagoons Bivalves Down-Regulation Color Biology engineering.material Acidic Matrix Protein Cultured pearl mineralization 03 medical and health sciences Animal Shells Gemstones Sea Water Genetics Animals Pinctada Shellfish Pearl oyster Ecology and Environmental Sciences lcsh:R Organisms Water Biology and Life Sciences Aquatic Environments Aquatic animal Molluscs Fucata Bodies of Water biology.organism_classification Invertebrates Marine Environments eye diseases Cultured pearl Aragonite 030104 developmental biology Food Earth Sciences engineering lcsh:Q Physiological Processes |
| Zdroj: | Plos One (1932-6203) (Public Library Science), 2018-03, Vol. 13, N. 3, P. e0193863 (19p.) PLoS ONE PLoS ONE, Public Library of Science, 2018, 13 (3), ⟨10.1371/journal.pone.0193863⟩ PLoS ONE, 2018, 13 (3), ⟨10.1371/journal.pone.0193863⟩ PLoS ONE, Vol 13, Iss 3, p e0193863 (2018) |
| ISSN: | 1932-6203 |
| Popis: | International audience; Environmental parameters, such as food level and water temperature, have been shown to be major factors influencing pearl oyster shell growth and molecular mechanisms involved in this biomineralization process. The present study investigates the effect of food level (i.e., microalgal concentration) and water temperature, in laboratory controlled conditions, on the last stages of pearl mineralization in order to assess their impact on pearl quality. To this end, grafted pearl oysters were fed at different levels of food and subjected to different water temperatures one month prior to harvest to evaluate the effect of these factors on 1) pearl and shell deposition rate, 2) expression of genes involved in biomineralization in pearl sacs, 3) nacre ultrastructure (tablet thickness and number of tablets deposited per day) and 4) pearl quality traits. Our results revealed that high water temperature stimulates both shell and pearl deposition rates. However, low water temperature led to thinner nacre tablets, a lower number of tablets deposited per day and impacted pearl quality with better luster and fewer defects. Conversely, the two tested food level had no significant effects on shell and pearl growth, pearl nacre ultrastructure or pearl quality. However, one gene, Aspein, was significantly downregulated in high food levels. These results will be helpful for the pearl industry. A wise strategy to increase pearl quality would be to rear pearl oysters at a high water temperature to increase pearl growth and consequently pearl size; and to harvest pearls after a period of low water temperature to enhance luster and to reduce the number of defects. |
| Databáze: | OpenAIRE |
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