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Xu S, Cao J, Wu M, Xu Y, Wu Y, Shang K, Ma B, Zhang L, Chen D, Liu X, Yan X, Xu J. Enhancing the Thermotolerance of Isochrysis zhangjiangensis Through Co-culturing With Algoriphagus marincola. MARINE BIOTECHNOLOGY (NEW YORK, N.Y.) 2023:10.1007/s10126-023-10219-2. [PMID: 37289264 DOI: 10.1007/s10126-023-10219-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Accepted: 05/24/2023] [Indexed: 06/09/2023]
Abstract
Isochrysis zhangjiangensis is an important microalgal species used as bait in aquaculture. However, its optimal cultivation temperature is around 25 °C, limiting its use in summer when temperature is higher. To overcome this limitation, we aimed to develop a consortia of I. zhangjiangensis and bacteria that are more resistant to heat stress. Here, six thermotolerance-promoting bacterial strains were isolated from the culture of a heat-tolerant mutant strain of I. zhangjiangensis (IM), and identified as Algoriphagus marincola, Nocardioides sp., Pseudidiomarina sp., Labrenzia alba, Nitratireductor sp., and Staphylococcus haemolyticus. Further, co-culturing I. zhangjiangensis with A. marincola under high temperature conditions increased cell density, chlorophyll a, PSII maximum photochemical efficiency (Fv/Fm), and soluble protein content of microalgae. The presence of A. marincola positively influenced the activities of superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), and total antioxidant capacity (T-AOC) in I. zhangjiangensis cells, while concurrently reducing the levels of reactive oxygen species (ROS). Additionally, gene expression studies confirmed that co-culturing with A. marincola upregulated the expression of antioxidant-related genes (sod and pod) and stress tolerance genes (heat shock protein genes). Our findings indicate that A. marincola effectively helps I. zhangjiangensis withstand high temperature stress, leading to improved yield of microalgae during high temperature conditions. The thermotolerance-promoting bacteria can be exploited as potential inoculants for enhancing the productivity and sustainability of bait microalgae in aquaculture.
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Affiliation(s)
- Simin Xu
- Key Laboratory of Aquacultural Biotechnology Ministry of Education, Ningbo University, Ningbo, 315832, Zhejiang, China
| | - Jiayi Cao
- Key Laboratory of Aquacultural Biotechnology Ministry of Education, Ningbo University, Ningbo, 315832, Zhejiang, China.
- School of Biological Sciences, Nanyang Technological University, 60 Nanyang Drive, Singapore, 637551, Singapore.
| | - Minnan Wu
- Key Laboratory of Aquacultural Biotechnology Ministry of Education, Ningbo University, Ningbo, 315832, Zhejiang, China
| | - Yijun Xu
- Key Laboratory of Aquacultural Biotechnology Ministry of Education, Ningbo University, Ningbo, 315832, Zhejiang, China
| | - Yuanyuan Wu
- Key Laboratory of Aquacultural Biotechnology Ministry of Education, Ningbo University, Ningbo, 315832, Zhejiang, China
- Laizhou Bay Marine Technology Co., Ltd, Yantai, 261400, Shandong, China
| | - Kaixi Shang
- Key Laboratory of Aquacultural Biotechnology Ministry of Education, Ningbo University, Ningbo, 315832, Zhejiang, China
| | - Bin Ma
- Laizhou Bay Marine Technology Co., Ltd, Yantai, 261400, Shandong, China
| | - Lin Zhang
- Key Laboratory of Aquacultural Biotechnology Ministry of Education, Ningbo University, Ningbo, 315832, Zhejiang, China
| | - Deshui Chen
- Fujian Dalai Seed Science and Technology Co., Ltd, Ningde, 352101, Fujian, China
| | - Xinyu Liu
- Laizhou Bay Marine Technology Co., Ltd, Yantai, 261400, Shandong, China
| | - Xiaojun Yan
- Collaborative Innovation Center for Zhejiang Marine High-Efficiency and Healthy Aquaculture, Ningbo University, Ningbo, 315211, Zhejiang, China
| | - Jilin Xu
- Key Laboratory of Aquacultural Biotechnology Ministry of Education, Ningbo University, Ningbo, 315832, Zhejiang, China.
- Fujian Dalai Seed Science and Technology Co., Ltd, Ningde, 352101, Fujian, China.
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He YL, Lin L, Zheng H, Mo Y, Zhou C, Sun S, Hong P, Qian ZJ. Potential anti-skin aging effect of a peptide AYAPE isolated from Isochrysis zhanjiangensis on UVB-induced HaCaT cells and H 2O 2-induced BJ cells. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY. B, BIOLOGY 2022; 233:112481. [PMID: 35660310 DOI: 10.1016/j.jphotobiol.2022.112481] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 05/17/2022] [Accepted: 05/23/2022] [Indexed: 06/15/2023]
Abstract
AYAPE (Ala-Tyr-Ala-Pro-Glu) is a pentapeptide isolated from Isochrysis zhanjiangensis, previous studies have proved that this pentapeptide has antioxidant and inflammatory activities. In this study, we determined the anti-skin aging bioactivity of AYAPE with UVB-induced human immortalized keratinocytes (HaCaT) and H2O2-induced human skin fibroblasts (BJ cells) as models. The results showed that AYAPE against UVB-induced photoaging on HaCaT cells via alleviating DNA damage, reducing intracellular reactive oxygen (ROS) levels, down regulating phosphorylation of proteins in MAPK/AP-1 signaling pathways. In addition, AYAPE attenuated senescence related effectors expression in H2O2-induced BJ cells. Furthermore, p53 showed an important role in regulation effect of AYAPE in both two cells, and AYAPE showed a directly combination with p53 by molecular docking. These results demonstrated that AYAPE is potential to against skin aging by decreasing matrix metalloproteinase-1 (MMP-1) production, inhibiting inflammation and apoptosis, and attenuating fibroblast senescence.
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Affiliation(s)
- Yuan-Lin He
- College of Food Science and Technology, School of Chemistry and Environment, Shenzhen Institute of Guangdong Ocean University, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524-088, China
| | - Liyuan Lin
- College of Food Science and Technology, School of Chemistry and Environment, Shenzhen Institute of Guangdong Ocean University, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524-088, China
| | - Haiyan Zheng
- College of Food Science and Technology, School of Chemistry and Environment, Shenzhen Institute of Guangdong Ocean University, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524-088, China
| | - Yinhuan Mo
- College of Food Science and Technology, School of Chemistry and Environment, Shenzhen Institute of Guangdong Ocean University, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524-088, China
| | - Chunxia Zhou
- College of Food Science and Technology, School of Chemistry and Environment, Shenzhen Institute of Guangdong Ocean University, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524-088, China; Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang 524-088, China
| | - Shengli Sun
- College of Food Science and Technology, School of Chemistry and Environment, Shenzhen Institute of Guangdong Ocean University, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524-088, China
| | - Pengzhi Hong
- College of Food Science and Technology, School of Chemistry and Environment, Shenzhen Institute of Guangdong Ocean University, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524-088, China; Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang 524-088, China.
| | - Zhong-Ji Qian
- College of Food Science and Technology, School of Chemistry and Environment, Shenzhen Institute of Guangdong Ocean University, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524-088, China; Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang 524-088, China.
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