Stearoyl-CoA desaturase and carotenoids concertedly enhance the resistance of pearl oysterPinctada fucatato high temperature stress
文献类型： 外文期刊
作者： Bai, Lirong 1 ; Meng, Zihao 2 ; Liu, Baosuo 3 ; Yang, Deguo 2 ; Yu, Dahui 1 ;
作者机构： 1.Beibu Gulf Univ, Guangxi Key Lab Beibu Gulf Marine Biodivers Conse, Qinzhou, Guangxi, Peoples R China
2.Chinese Acad Fishery Sci, Yangtze River Fisheries Res Inst, Wuhan, Hubei, Peoples R China
3.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Guangzhou, Peoples R China
关键词： antioxidant capacity; carotenoids; high temperature stress; PfSCD; Pinctada fucata
期刊名称：AQUACULTURE RESEARCH （ 影响因子：2.082； 五年影响因子：2.415 ）
ISSN： 1355-557X
年卷期：
页码：
收录情况： SCI
摘要： We characterized a novel stearoyl-CoA desaturase gene fromPinctada fucata, namedPfSCD, and investigated the expression levels in various tissues of high and low carotenoid contents (orange and white groups) and the responses to high temperature stress (from 26 degrees C to 30 degrees C). The complete cDNA sequence consisted of 1,576 bp with a 945 bp open reading frame encoding 315 amino acid residues; it included four transmembrane domains and three conserved histidine-box motifs.Pinctada fucatawas clustered with molluscanSCDgenes. The relative expression level ofPfSCDmRNA, total carotenoid content (TCC) and total antioxidant capacity (TAC) was greatly up-regulated in orange group as compared with the white, with the highest in hepatopancreas and followed by gonad tissue and the lowest in foot. The relative expression level ofPfSCDincreased first and then decreased during the stress period of temperature 30 degrees C from 0 to 96 hr in the orange group with the peaks at 6 and 12 hr. Meanwhile, TCC and TAC decreased gradually during the stress, with a significant increase at 6 hr in the hepatopancreas and gonadal tissues, respectively, in the orange group, corresponding to the rise ofPfSCDat 6 hr. It suggested that carotenoids can be up-regulated byPfSCD. Moreover, the positive correlations ofPfSCDmRNA with TCC and TAC were both disrupted under the high temperature stress. These findings suggested thatSCDand carotenoids can be up-regulated by each other and concertedly enhance the resistance of the oyster to high temperature stress.
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