Lactic acid bacteria vs. pathogens in the gastrointestinal tract of fish: a review

By E. Ringø, Lisbeth Løvmo, M. Kristiansen, Yvonne Bakken, I. Salinas, R. Myklebust, R. L. Olsen, T. Mayhew. 2010

281 citations recorded by the source corpus.

Intensive fish production worldwide has increased the risk of infectious diseases. However, before any infection can be established, pathogens must penetrate the primary barrier. In fish, the three major routes of infection are the skin, gills and gastrointestinal (GI) tract. The GI tract is essentially a muscular tube lined by a mucous membrane of columnar epithelial cells that exhibit a regional variation in structure and function. In the last two decades, our understanding of the endocytosis and translocation of bacteria across this mucosa, and the sorts of cell damage caused by pathogenic bacteria, has increased. Electron microscopy has made a valuable contribution to this knowledge. In the fish-farming industry, severe economic losses are caused by furunculosis (agent, Aeromonas salmonicida spp. salmonicida) and vibriosis [agent, Vibrio (Listonella) anguillarum]. This article provides an overview of the GI tract of fish from an electron microscopical perspective focusing on cellular damage (specific attack on tight junctions and desmosomes) caused by pathogenic bacteria, and interactions between the ‘good’ intestinal bacteria [e.g. lactic acid bacteria (LAB)] and pathogens. Using different in vitro methods, several studies have demonstrated that co-incubation of Atlantic salmon (Salmo salar L.) foregut (proximal intestine) with LAB and pathogens can have beneficial effects, the cell damage caused by the pathogens being prevented, to some extent, by the LAB. However, there is uncertainty over whether or not similar effects are observed in other species such as Atlantic cod (Gadus morhua L.). When discussing cellular damage in the GI tract of fish caused by pathogenic bacteria, several important questions arise including: (1) Do different pathogenic bacteria use different mechanisms to infect the gut? (2) Does the gradual development of the GI tract from larva to adult affect infection? (3) Are there different infection patterns between different fish species? The present article addresses these and other questions.

Subfields: Aquatic Science, Endocrinology, Immunology

View Paper: https://www.semanticscholar.org/paper/a8de20dfc8c86e3e757433d5786db8e65800f667

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Citations in the corpus

Application of Probiotics in Shrimp Aquaculture: Importance, Mechanisms of Action, and Methods of Administration (2016, background): “Probiotics improves the intestinal microbiota, which have antagonistic properties, because of the formation of organic acids and bacteriocins (Ringø et al., 2010; Ringø et al., 2012); they alter the metabolism of microbiota to produce short-chain fatty acids, increase sodium and water absorption,…”
Host-Associated Probiotics: A Key Factor in Sustainable Aquaculture (2020, background): “(II) Competitive exclusion of pathogens in the GI tract (Ringø et al. 2010a), by production of peroxide, bacteriocin, siderophore, and lysozyme enzymes (Yan et al. 2002), and short chain fatty acids (Hoseinifar et al. 2017).”