Molecular Characterization of the Myoliquefactive Fish Parasite Kudoa mirabilis (Cnidaria, Kudoidae) from SW Indian Ocean and Its Phylogenetic Relationship with the Kudoa thyrsites Species Complex [PDF]
Microorganisms, 2020 Myxosporean parasites of the genus Kudoa are fish parasites of great economic importance, as some species can affect the fish fillet quality by producing macroscopic cysts or generating post mortem myoliquefaction, commonly referred to as ‘soft flesh ...
Lucilla Giulietti +5 more
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Morphological Characterization and Molecular Phylogenetic Analysis of Kudoa iwatai from Large Yellow Croaker (Larimichthys crocea) as a New Host in China [PDF]
Animals, 2022 Kudoa (Myxosporea: Multivalvulida) parasites are critical pathogens in marine and freshwater fish associated with significant economic losses and reduced market prices caused by post-mortem myoliquefaction or numerous cysts on muscles.
Xiao-Bing Li +7 more
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A novel case of food poisoning caused by the consumption of Pacific bluefin tuna infected with Kudoa hexapunctata [PDF]
Clinical Case Reports, 2021 Consumption of Japanese cuisine, such as sushi and sashimi, is accompanied by the risk of food poisoning through various pathogens. Kudoa hexapunctata, detected in both adult and juvenile Pacific bluefin tuna, causes foodborne diseases.
Takayuki Tachibana, Takashi Watari
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Kudoa septempunctata Spores Cause Acute Gastroenteric Symptoms in Mouse and Musk Shrew Models as Evidenced In Vitro in Human Colon Cells [PDF]
Pathogens, 2023 Kudoa septempunctata is a myxosporean parasite that infects the trunk muscles of olive flounder (Paralichthys olivaceus) and has been reported to cause foodborne illnesses in humans. However, the molecular mechanisms underlying K.
Sung-Hee Hong +5 more
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Morphometric and molecular characterization of Kudoa encrasicoli n. sp. (Myxozoa: Myxosporea) from the European anchovy, Engraulis encrasicolus (L.) (Clupeiformes: Engraulidae). [PDF]
Syst Parasitol, 2022 Financiado para publicación en acceso aberto: Universidade de Vigo/CISUGThe European anchovy represents the main fisheries for countries in the Mediterranean and Black Sea basins.
Iglesias R +4 more
europepmc +3 more sources
First report of Kudoa species (Myxozoa, Multivalvulida) infection in purple-spotted Bigeye (Priacanthus tayenus) from the Saudi Arabian Gulf. [PDF]
PLoS ONEThe purple-spotted bigeye, Priacanthus tayenus, is a marine benthic fish native to the Indian and Pacific Oceans, including the Arabian Gulf in Saudi Arabia. This study identified a myxozoan parasite infecting wild P. tayenus from the Saudi Arabian Gulf.
Mustafa M Ibrahim +3 more
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Complete plastid genome of Gentiana leucomelaena Maxim. (Gentianaceae) and phylogenetic analysis [PDF]
Mitochondrial DNA. Part B. Resources, 2021 The complete plastid genome of Gentiana leucomelaena Maxim., belonging to the most species-rich section Chondrophyllae in Gentiana, was determined and analyzed in this study. It has a circular-mapping molecular with the length of 131,856 bp, the shortest
Hui-Yuan Ya, Yu-Wei Miao
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Evolution of myxozoan mitochondrial genomes: insights from myxobolids [PDF]
BMC GenomicsBackground Myxozoa is a class of cnidarian parasites that encompasses over 2,400 species. Phylogenetic relationships among myxozoans remain highly debated, owing to both a lack of informative morphological characters and a shortage of molecular markers ...
Tatiana Orli Milkewitz Sandberg +8 more
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The First Detection of Kudoa hexapunctata in Farmed Pacific Bluefin Tuna in South Korea, Thunnus orientalis (Temminck and Schlegel, 1844) [PDF]
Animals, 2020 The consumption of fish and shellfish worldwide is steadily increasing, and tuna is a particularly valuable fish species. However, infection caused by Kudoa spp.
Gyoungsik Kang +6 more
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The ‘jellied’ or ‘mushy’ condition of fish in the North Atlantic and North Pacific fisheries: Characteristics, causes and consequences [PDF]
HeliyonThe North Atlantic and North Pacific commercial fisheries report problematic occurrences of ‘jellied’ or ‘mushy’ fish. These fish exhibit an abnormally soft and jelly-like musculature that attains a mushy consistency when cooked.
Natacha Leininger Severin, Kurt Buchmann
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