Abstract

The larvae of the genus Anisakis have been documented to exhibit broad tolerance to low temperatures and acidic conditions, while at elevated temperatures, their resistance is considerably lower. The reported survival is possibly linked to various genetic or chemical strategies that influence the viability of nematodes, allowing them to tolerate such conditions. This capability can be attributed to trehalose, a disaccharide that plays essential physiological roles by acting as a protector for larval stages, preserving lipid and cellular membranes. To elucidate the response of A. pegreffii to thermal and acidic conditions associated with various preparation practices, larval viability and the relative expression of two genes involved in trehalose synthesis were assessed. For this purpose, fish previously described as intermediate hosts of A. pegreffii and commercial importance, such as Trachurus murphyi (Jack mackerel), Merluccius gayi (Hake), and Thyrsites atun (Albacore tuna), were collected. They were subjected to cooking conditions using a microwave (8 min final temperature 60 degrees C), conventional or water bath cooking (70 degrees C for 15 min), refrigeration (5 degrees C for 4 h), and acidity (lemon juice for 4 h). Viability was assessed by detecting larval movement, while thermal and acidity tolerance was evaluated through two trehalose-associated genes using quantitative reverse transcription PCR (RT-qPCR). A. pegreffii exhibited low viability at high temperatures, contrasting with diverse trehalose expression across treatments, providing a possible evidence for the importance of trehalose in the vital processes of A. pegreffii. Our results suggest that trehalose expression possibly contributes to long-term tolerance. Our findings could contribute to a better understanding of the handling and management of fishery products through various preparation practices.