Matches in UGent Biblio for { <https://biblio.ugent.be/publication/353168#aggregation> ?p ?o. }
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- aggregation classification "A1".
- aggregation creator B154629.
- aggregation creator B154630.
- aggregation creator B154631.
- aggregation creator person.
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- aggregation date "2006".
- aggregation hasFormat 353168.bibtex.
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- aggregation isPartOf urn:issn:0044-8486.
- aggregation language "eng".
- aggregation publisher "Elsevier Science".
- aggregation subject "Medicine and Health Sciences".
- aggregation title "Effect of high water temperature (33 degrees C) on the clinical and virological outcome of experimental infections with white spot syndrome virus (WSSV) in specific pathogen-free (SPF) Litopenaeus vannamei".
- aggregation abstract "White spot syndrome virus (WSSV) is the most lethal pathogen of cultured shrimp. Previous studies done with undefined WSSV titers showed that high water temperature (32-33 degrees C) reduced/delayed mortality of WSSV-infected shrimp. This study evaluated the effect of high water temperature on the clinical and virological outcome of a WSSV infection under standardized conditions. Groups of specific pathogen-free Litopenaeus vannamei were challenged either by intramuscular or oral routes with a low (30 SID50) or a high (10,000 SID50) virus titer. Shrimp were kept (i) continuously at 27 degrees C, (ii) 30 degrees C or (iii) 33 degrees C; (iv) maintained at 33 degrees C before challenge and 27 degrees C afterwards, or (v) kept at 27 degrees C before challenge and 33 degrees C afterwards. Shrimp were maintained at the respective temperatures for 120 h before challenge and 120-144 h post challenge (hpc). Gross signs and mortality were monitored every 12 h until the end of the experiment. Dead and surviving shrimp were screened for WSSV infection (VP28-positive cells) by indirect immunofluorescence (1117). Shrimp kept continuously at 27 degrees C or 30 degrees C, or switched to 27 degrees C post challenge developed gross signs within 24 hpc, first mortalities at 36-60 hpc and 100% cumulative mortality between 60 and 144 hpc depending on the virus titer. All dead shrimp were WSSV-positive. In contrast, shrimp kept at 33 degrees C continuously or after WSSV challenge showed no signs of disease and low mortalities (0-30%) regardless of the virus titer. Dead and surviving shrimp were WSSV-negative. Further, early virus replication was studied in two groups of shrimp: one maintained at 27 degrees C before and after challenge and one switched from 27 degrees C to 33 degrees C after challenge with 10,000 SID50. Immunohistochemistry (IHC) analysis showed that WSSV-positive cells were first displayed at 12 hpc in shrimp kept at 27 degrees C and by 24 hpc the infection became systemic. In contrast, shrimp kept at 33 degrees C did not display WSSV-positive cells at 12 or 24 hpc. This work confirms previous reports that high water temperature prevents the onset of disease and significantly reduces mortality of WSSV-inoculated shrimp regardless of the route of inoculation or virus titer used. This strategy may have practical applications to control WSSV in tropical shrimp farming countries.".
- aggregation authorList BK386285.
- aggregation endPage "849".
- aggregation issue "3".
- aggregation startPage "842".
- aggregation volume "261".
- aggregation isDescribedBy 353168.
- aggregation similarTo LU-353168.