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The host-microbiome community is influenced by several host and environmental factors. In order to disentangle the individual effects of host and environment, we performed a laboratory experiment to assess the effects of the exposure to different water sources on the skin and gut microbiome of two amphibian species (Pelophylax perezi and Bufo spinosus). We observed that the bacterial communities greatly varied with water environment and host identity. Tadpoles of B. spinosus collected from a waterbody with poorer bacterial diversity exhibited a more diverse skin and gut microbiome after exposed to a richer water source. Tadpoles of P. perezi, originally collected from a richer water environment, exhibited less marked alterations in diversity patterns independently of the water source but showed alterations in gut composition. These results highlight that environment alterations, such as the water source, combined with the host effect, impact the microbiome of amphibian species in different ways; the population history (e.g., previous water environment and habitat) of the host species may also influence future alterations on tadpole microbiome.
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http://dx.doi.org/10.1038/s41598-023-43340-2 | DOI Listing |
J Fish Dis
September 2025
Guangdong Provincial Water Environment and Aquatic Products Security Engineering Technology Research Center, Guangzhou Key Laboratory of Aquatic Animal Diseases and Waterfowl Breeding, College of Animal Sciences and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong
Vibrio infections cause enteritis in grouper fish, leading to high mortality and stunted growth, which is a major challenge for aquaculture. Oligochitosans, marine prebiotics with bioactive properties, have proven their potential for growth promotion and immune regulation. However, the impacts of Vibrio harveyi on the gut microbiome of grouper fish and the potential of oligochitosans to modulate these effects remain poorly understood.
View Article and Find Full Text PDFPhysiol Plant
September 2025
Centre of Molecular and Environmental Biology (CBMA), Department of Biology, School of Sciences of the University of Minho, Braga, Portugal.
The Mediterranean Basin, a hotspot for tomato production, is one of the most vulnerable areas to climate change, where rising temperatures and increasing soil and water salinization represent major threats to agricultural sustainability. Thus, to understand the molecular mechanisms behind plant responses to this stress combination, an RNA-Seq analysis was conducted on roots and shoots of tomato plants exposed to salt (100 mM NaCl) and/or heat (42°C, 4 h each day) stress for 21 days. The analysis identified over 8000 differentially expressed genes (DEGs) under combined stress conditions, with 1716 DEGs in roots and 2665 in shoots being exclusively modulated in response to this specific stress condition.
View Article and Find Full Text PDFChem Commun (Camb)
September 2025
School of Metallurgy and Environment, Central South University, Changsha, Hunan 410083, China.
A polydopamine-glued g-CN/CoFeWO membrane, prepared one-pot synthesis, achieves complete sulfamethoxazole degradation through synergistic photocatalysis and PMS activation. It exhibits robust stability over 10 hours of continuous operation, maintaining high efficiency (97%) even in real municipal wastewater effluent, offering a novel and promising water purification strategy.
View Article and Find Full Text PDFChem Commun (Camb)
September 2025
Key Laboratory of Catalysis and Energy Materials Chemistry of Ministry of Education & Hubei Key Laboratory of Catalysis and Materials Science, South-Central Minzu University, Wuhan 430074, China.
In this study, we unveil a critical function of anions in tailoring the interfacial water coordination environment and electronic structure at the Zn-electrolyte interface. These features thermodynamically hinder water-induced parasitic reactions, enabling highly reversible Zn plating/stripping. And the optimal electrolyte supports high-mass-loading applications in Zn-MnO batteries.
View Article and Find Full Text PDFJ Texture Stud
October 2025
Faculty of Chemical-Metallurgical Engineering, Department of Food Engineering, Istanbul Technical University, Sarıyer, Istanbul, Türkiye.
In this study, potato slices were fried in four different vegetable oils (corn, olive, palm olein, and sunflower) to investigate how oil type influences the characteristics of potato chips. The diffusion coefficient of oils was attempted to be correlated with the final moisture, oil uptake, and textural parameters of potato chips. The diffusion coefficients were determined using two approaches.
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