A pioneering study on Haemocyte cells has been conducted as part of the EU-funded ShrimpLLH project in order to safeguard shrimp populations from infectious diseases. Haemocytes, tiny cells integral to the immune system of invertebrates like shrimp, play a crucial role in defending these crustaceans against pathogens such as bacteria and viruses.
Led by virologist Hans Nauwynck from Ghent University, the project focused on a specific haemocyte subpopulation, the lymphocyte-like haemocyte, to determine its ability to combat viral infections. With the support of the Marie Skłodowska-Curie Actions programme, researchers delved into the intricacies of these cells, aiming to uncover their potential in killing viral-infected cells.
One of the early achievements of the project was the creation of an innovative medium for culturing shrimp cells, a crucial tool for their investigations. The research team successfully demonstrated that haemocytes produce granzymes and a perforin-like protein, essential components in attacking targeted cells. Granzymes utilize apoptosis to kill cells, while perforin drills holes in the cell membrane, enabling granzymes to enter and attack.
The team found that lymphocyte-like haemocytes bind to foreign cells and effectively kill them. The ongoing research investigates whether this killing process involves a cooperation of granzymes B and/or G and a torso-like protein, and whether viral-infected cells are specifically targeted.
If successful, this groundbreaking research could mark the first time a haemocyte-mediated breakdown of a viral-infected cell is demonstrated in invertebrates. Hans Nauwynck envisions the potential application of this knowledge in screening molecules and activating virus-killing processes, paving the way for potential drug treatments to combat diseases in shrimp populations.
Nauwynck emphasizes the importance of financing fundamental research in shrimp populations, highlighting that such research is key to controlling diseases, ensuring a robust and healthy shrimp farming industry, and ultimately providing an ample supply of these delectable crustaceans for consumers worldwide.
Photo: Dr. Carlos Ching
