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Oïhana Latchere - One of the best experts on this subject based on the ideXlab platform.
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influence of Water Temperature and food on the last stages of cultured pearl mineralization from the black lip pearl oyster pinctada margaritifera
PLOS ONE, 2018Co-Authors: Oïhana Latchere, Vincent Mehn, Gilles Le Moullac, Julie Fievet, Corinne Belliard, Philippe Cabral, Nabila Gaertnermazouni, Denis SaulnierAbstract: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.
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Correlation between relative gene expression and pearl deposition rate and nacre tablet thickness for Water Temperature experiment.
2018Co-Authors: Oïhana Latchere, Vincent Mehn, Nabila Gaertner-mazouni, Gilles Le Moullac, Julie Fievet, Corinne Belliard, Philippe CabralAbstract:Correlation between relative gene expression and pearl deposition rate and nacre tablet thickness for Water Temperature experiment.
Denis Saulnier - One of the best experts on this subject based on the ideXlab platform.
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influence of Water Temperature and food on the last stages of cultured pearl mineralization from the black lip pearl oyster pinctada margaritifera
PLOS ONE, 2018Co-Authors: Oïhana Latchere, Vincent Mehn, Gilles Le Moullac, Julie Fievet, Corinne Belliard, Philippe Cabral, Nabila Gaertnermazouni, Denis SaulnierAbstract: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.
Bo Zeng - One of the best experts on this subject based on the ideXlab platform.
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improved flooding tolerance and carbohydrate status of flood tolerant plant arundinella anomala at lower Water Temperature
PLOS ONE, 2018Co-Authors: Jin Liu Meng, Bo ZengAbstract:BACKGROUND Operation of the Three Gorges Reservoir (TGR, China) imposes a new Water fluctuation regime, including a prolonged winter submergence in contrast to the natural short summer flooding of the rivers. The contrasting Water Temperature regimes may remarkably affect the survival of submerged plants in the TGR. Plant survival in such prolonged flooding might depend on the carbohydrate status of the plants. Therefore, we investigated the effects of Water Temperature on survival and carbohydrate status in a flood-tolerant plant species and predicted that both survival and carbohydrate status would be improved by lower Water Temperatures. METHODOLOGY A growth chamber experiment with controlled Water Temperature were performed with the flood-tolerant species Arundinella anomala from the TGR region. The plants were submerged (80 cm deep Water above soil surface) with a constant Water Temperature at 30°C, 20°C or 10°C. The Water Temperature effects on survival, plant biomass and carbohydrate content (glucose, fructose and sucrose and starch) in the viable and dead tissues were investigated. PRINCIPAL FINDINGS The results showed that the survival percentage of A.anomala plants was greatly dependent on Water Temperature. The two-month submergence survival percentage was 100% at 10°C, 40% at 20°C and 0% at 30°C. Decreasing the Water Temperature led to both later leaf death and slower biomass loss. Temperature decrease also induced less reduction in glucose, fructose and sucrose in the roots and leaves (before decay, p 0.05). Different Water Temperatures did not alter the carbon pool size in the stems, leaves and whole plants (p > 0.05), but a clear difference was found in the roots (p < 0.05), with a larger pool size at a lower Temperature. CONCLUSIONS/SIGNIFICANCE We concluded that (1) A. anomala is characterized by high flooding tolerance and sustained capability to mobilize carbohydrate pool. (2) The survival percentage and carbohydrate status of submerged A. anomala plants were remarkably improved by lower Water Temperatures. The survival of submergence seemed to be closely associated with the sugar content and carbohydrate pool size of the roots, which contained the lowest amount of carbohydrates. Three Gorges reservoir impoundment in winter is beneficial to the survival of submerged A. anomala in riparian area of the reservoir due to the low Water Temperature.
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Improved flooding tolerance and carbohydrate status of flood-tolerant plant Arundinella anomala at lower Water Temperature
2018Co-Authors: Jin Liu Meng, Bo ZengAbstract:BackgroundOperation of the Three Gorges Reservoir (TGR, China) imposes a new Water fluctuation regime, including a prolonged winter submergence in contrast to the natural short summer flooding of the rivers. The contrasting Water Temperature regimes may remarkably affect the survival of submerged plants in the TGR. Plant survival in such prolonged flooding might depend on the carbohydrate status of the plants. Therefore, we investigated the effects of Water Temperature on survival and carbohydrate status in a flood-tolerant plant species and predicted that both survival and carbohydrate status would be improved by lower Water Temperatures.MethodologyA growth chamber experiment with controlled Water Temperature were performed with the flood-tolerant species Arundinella anomala from the TGR region. The plants were submerged (80 cm deep Water above soil surface) with a constant Water Temperature at 30°C, 20°C or 10°C. The Water Temperature effects on survival, plant biomass and carbohydrate content (glucose, fructose and sucrose and starch) in the viable and dead tissues were investigated.Principal findingsThe results showed that the survival percentage of A.anomala plants was greatly dependent on Water Temperature. The two-month submergence survival percentage was 100% at 10°C, 40% at 20°C and 0% at 30°C. Decreasing the Water Temperature led to both later leaf death and slower biomass loss. Temperature decrease also induced less reduction in glucose, fructose and sucrose in the roots and leaves (before decay, p < 0.05), but only marginally significant in the stems (p < 0.05). However, the starch content level did not differ significantly between the Water Temperature treatments (p > 0.05). Different Water Temperatures did not alter the carbon pool size in the stems, leaves and whole plants (p > 0.05), but a clear difference was found in the roots (p < 0.05), with a larger pool size at a lower Temperature.Conclusions/SignificanceWe concluded that (1) A. anomala is characterized by high flooding tolerance and sustained capability to mobilize carbohydrate pool. (2) The survival percentage and carbohydrate status of submerged A. anomala plants were remarkably improved by lower Water Temperatures. The survival of submergence seemed to be closely associated with the sugar content and carbohydrate pool size of the roots, which contained the lowest amount of carbohydrates. Three Gorges reservoir impoundment in winter is beneficial to the survival of submerged A. anomala in riparian area of the reservoir due to the low Water Temperature.
Nabila Gaertnermazouni - One of the best experts on this subject based on the ideXlab platform.
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influence of Water Temperature and food on the last stages of cultured pearl mineralization from the black lip pearl oyster pinctada margaritifera
PLOS ONE, 2018Co-Authors: Oïhana Latchere, Vincent Mehn, Gilles Le Moullac, Julie Fievet, Corinne Belliard, Philippe Cabral, Nabila Gaertnermazouni, Denis SaulnierAbstract: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.
Corinne Belliard - One of the best experts on this subject based on the ideXlab platform.
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influence of Water Temperature and food on the last stages of cultured pearl mineralization from the black lip pearl oyster pinctada margaritifera
PLOS ONE, 2018Co-Authors: Oïhana Latchere, Vincent Mehn, Gilles Le Moullac, Julie Fievet, Corinne Belliard, Philippe Cabral, Nabila Gaertnermazouni, Denis SaulnierAbstract: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.
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Correlation between relative gene expression and pearl deposition rate and nacre tablet thickness for Water Temperature experiment.
2018Co-Authors: Oïhana Latchere, Vincent Mehn, Nabila Gaertner-mazouni, Gilles Le Moullac, Julie Fievet, Corinne Belliard, Philippe CabralAbstract:Correlation between relative gene expression and pearl deposition rate and nacre tablet thickness for Water Temperature experiment.
