Oyster reefs are a living breakwater that can and will rise at rates far in excess of any predicted sea-level rise rate and thus help stabilize shoreline erosion and habitat loss, which are otherwise predicted to be dramatic in many coastal estuaries if left unprotected by natural buffers ( Reed 1995, 2002 Zedler 2004). Oyster reefs also promote sedimentation, which potentially benefits the establishment of SAV ( Henderson and O'Neil 2003). Oyster reefs attenuate wave energy and stabilize other estuarine habitats such as salt marshes ( Meyer et al. However, evaluations of estuarine biodiversity and its maintenance should include consideration of oyster reef habitats given that they can contain one to two orders of magnitude more macro-invertebrates than adjacent mud bottom ( Grabowski et al. Given that we have already calculated the benefit of oyster reef habitat to fish in the previous section, we did not ascribe additional value to these benthic invertebrates that reside on oyster reefs. Although few of these species (i.e., mollusks other than oysters, polychaetes, crustaceans, and other resident invertebrates) are of commercial or recreational value to fishermen, they are consumed by many valuable finfish and crustacean species and thus indirectly benefit fisheries ( Grabowski et al. Oysters create biogenic structure by growing in vertically upright clusters that provide habitat for a wide diversity of densely aggregated invertebrates ( Bahr and Lanier 1981, Lenihan et al. Peterson, in Theoretical Ecology Series, 2007 Other ecosystem services provided by oysters A schematic of the work flow for the study is shown in Fig. Gill protein samples at this stage divided into two aliquots for mass spectrometry and 2-DE study. Quantification was followed by pooling of five oyster gill samples to make one study sample, which is done to account for high variability in oysters. The extracted protein was quantified using Bradford reagent, following the manufacturers’ instructions. After 10 days of acclimatization, the oysters’ gills were excised and protein was extracted from the gills following the procedure described in Thompson et al. The oysters were regularly fed with aquasonic invertebrate food supplement (5 mL/200 L). The oysters, after collection from the hatchery, were transferred to the aquarium facility and kept there for 10 days to acclimatize ( Thompson et al., 2012). In the oyster gill proteomics study in our laboratory, we used 20 oysters of each population (selected and control). Gills and hemolymph are important to study the stress response of oysters as hemolymph is the major carrier of immune cells, gills are infiltrated with hemolymph. In previous studies, the body fluid of oyster, i.e., hemolymph or gills have been used to study the proteome. Oyster proteomics is a relatively new area of study and with limited literature available, hence sample processing is still context dependent. Very large size makes them highly suitable for cookingĬommercially grown originally but now supplanted by Pacific oyster The Belons, grown in cold water, have a briny, metallic flavor Native or ‘flat’ oyster French Belon, the English Whitstable, Colchester and Helford, the Irish Galway and the Belgian Ostendesįine texture and rich flavor. Thick rough shells the most popular and plentiful oyster in the USA Eastern USA, Southern Canada, Gulf of Mexico
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