Starvation reduces the heat shock protein responses in white sturgeon larvae
文献类型: 外文期刊
第一作者: Huang, Susie S. Y.
作者: Huang, Susie S. Y.;Hung, Silas S. O.;Han, Dong;Wang, Wei-Fang
作者机构:
关键词: Nutrient supply;Thermal stress;Hsp70;Hsp90;Sturgeon larvae
期刊名称:ENVIRONMENTAL BIOLOGY OF FISHES ( 影响因子:1.844; 五年影响因子:1.839 )
ISSN: 0378-1909
年卷期: 2012 年 93 卷 3 期
页码:
收录情况: SCI
摘要: This study investigates the responses of white sturgeon larvae (Acipenser transmontanus) to starvation and thermal stress, through the measurement of nutritional status (i.e. growth performances) and cellular biomarkers: heat shock proteins (Hsp) 70 and 90. White sturgeon larvae (25 day post hatch; initial weight 179.0 +/- 5.1 mg) were fed (20% body weight per day) or starved for 24, 48 or 72 hrs. Every 24 hrs, five larvae from each of the starved or fed treatment replicates were exposed to heat shock resulting from an increase in water temperature from 19 degrees C to 26 degrees C, at a rate of 1 degrees C per 15 min, and maintained at 26 degrees C for 4 hrs. No mortality was observed in this study. Starvation significantly (p < 0.05) decreased the body weight and body contents of energy, protein, and lipid of the experimental larvae, compared to the fed larvae. Heat shock induced the expressions of Hsp70 and Hsp90 in both the fed and starved group; however, starvation reduced the induction at all sampling points. The current study demonstrates that poor larval nutritional status, assessed by the aforementioned parameters, reduced heat shock responses to thermal stress, as measured by heat shock protein levels. Furthermore, Hsp70 and 90 are more sensitive to heat shock and starvation, respectively. This may be, in part, a result of the different functioning of the heat shock proteins in cellular stress response and warrants further study.
分类号:
- 相关文献
作者其他论文 更多>>
-
Effects of Grain Sprout Fertilizer Application Rate on Yield and Its Composition of Hybrid Middle Rice-Ratoon Rice System
作者:Xu, Fuxian;Xie, Rong;Zhou, Xingbing;Jiang, Peng;Guo, Xiaoyi;Xiong, Hong;Zhang, Lin;Guo, Changchun;Yuan, Chi;Han, Dong
关键词:rice-ratoon rice; yield and its composition; grain- and bud-promoting fertilizer; high-efficiency N application rate; ecological point
-
Elucidating the adsorption mechanisms of yeast extract on trimethylamine and dimethylamine based on multi-spectroscopic techniques and molecular docking
作者:Wang, Tianze;Wang, Jingfan;Han, Dong;Qiang, Yu;Zhao, Laiyu;Xu, Ying;Huang, Feng;Yang, Ping;Zhang, Chunhui;Shen, Shuo;Li, Ku;Wang, Jingfan
关键词:Yeast extract; Adsorption mechanism; Spectroscopic analysis; Molecular docking; Off-flavors
-
Study of the flavor dissipation mechanism of soy-sauce-marinated beef using flavor matrices
作者:Wang, Jingfan;Yang, Ping;Liu, Junmei;Qiang, Yu;Han, Dong;Zhang, Chunhui;Wang, Jingfan;Liu, Junmei;Purcaro, Giorgia;Fauconnier, Marie-Laure;Yang, Weifang;Jia, Wei
关键词:Soy sauce-based marinated beef; Cooling processing; Sensory-directed flavor analysis; Odor activity value; Aroma-active compound
-
Synchronous fluorescence detection of nitrite in meat products based on dual-emitting dye@MOF and its portable hydrogel test kit
作者:Deng, Siyang;Liu, Junmei;Han, Dong;Zhang, Chunhui;Yang, Xinting;Liu, Huan;Yang, Xinting;Liu, Huan;Deng, Siyang;Liu, Junmei;Blecker, Christophe
关键词:Luminescent metal organic framework; Dual-mode detection; On-spot visualization; NO2-; Rh6G@UIO-66-NH2
-
Comparison and elucidation of the changes in the key odorants of precooked stewed beef during cooking-refrigeration-reheating
作者:Liu, Junmei;Deng, Siyang;Wang, Jingfan;Huang, Feng;Han, Dong;Xu, Ying;Yang, Ping;Zhang, Chunhui;Liu, Junmei;Deng, Siyang;Wang, Jingfan;Blecker, Christophe;Zhang, Chunhui;Zhang, Chunhui
关键词:Precooked stewed beef; Warmed-over flavor; Key aroma-active compounds; Sensomics approach; Lipid oxidation; Interaction
-
Effect of reheating methods on eating quality, oxidation and flavor characteristics of Braised beef with potatoes dish
作者:Li, Jianying;Han, Dong;Huang, Feng;Zhang, Chunhui
关键词:Braised beef with potatoes dishes; Beef; Potatoes; Soup; Reheating methods
-
Changes provoked by altitudes and cooking methods in physicochemical properties, volatile profile, and sensory characteristics of yak meat
作者:Zhu, Xijin;Song, Yu;Qiang, Yu;Han, Dong;Zhang, Chunhui;Zhu, Xijin;Yang, Chao;Yang, Chao
关键词:Yak meat; Altitudinal gradient; Cooking methods; Volatile components; Sensory attributes