Abstract
The Hong Kong oyster Magallana hongkongensis, previously known as Crassostrea hongkongensis, is a true oyster species native to the estuarine-coast of the Pearl River Delta in southern China. The species—with scientific, ecological, cultural, and nutritional importance—has been farmed for hundreds of years. However, there is only limited information on its genetics, stress adaptation mechanisms, and gut microbiota, restricting the sustainable production and use of oyster resources. Here, we present population structure analysis on M. hongkongensis oysters collected from Deep Bay and Lantau Island in Hong Kong, as well as transcriptome analysis on heat shock responses and the gut microbiota profile of M. hongkongensis oysters collected from Deep Bay. Single nucleotide polymorphisms (SNPs), including those on the homeobox genes and heat shock protein genes, were revealed by the whole genome resequencing. Transcriptomes of oysters incubated at 25 °C and 32 °C for 24 h were sequenced which revealed the heat-induced regulation of heat shock protein pathway genes. Furthermore, the gut microbe community was detected by 16S rRNA sequencing which identified Cyanobacteria, Proteobacteria and Spirochaetes as the most abundant phyla. This study reveals the molecular basis for the adaptation of the oyster M. hongkongensis to environmental conditions.
Highlights
IntroductionThe Hong Kong oyster Magallana hongkongensis is a true oyster species inhabiting the estuarine region of the Pearl River Delta and the surrounding coastal areas of southern China [2,3]
Hong Kong is one of the top seafood consumers per capita in the world [1]
For the oyster M. hongkongensis collected in the Deep Bay and Lantau Island areas of Hong Kong, using the recently published genome [13], this study aims to (i) reveal the population genetic structure, (ii) elucidate the transcriptomic response to heat shock treatment, and (iii) identify the gut microbiota of M. hongkongensis
Summary
The Hong Kong oyster Magallana hongkongensis is a true oyster species inhabiting the estuarine region of the Pearl River Delta and the surrounding coastal areas of southern China [2,3]. The species occurs wild on rocks in estuarine regions and has been farmed for ~700 years in China, becoming one of the most prominent forms of aquaculture activities [4]. In Hong Kong, Lau Fau Shan at Deep Bay (Shenzhen Bay) is the only known locality for M. hongkongensis farming [5]. The majority of locally cultivated oysters are sold fresh to the Hong Kong market, sun-dried as dried seafood (“golden oysters”), or deep processed as oyster sauce for seasoning. Such research is possible as chromosome-level genome assemblies of M. hongkongensis have recently been released [13,14], providing an opportunity and the resources for in-depth molecular studies
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