Nuez-Ortin, WG and Carter, CG and Nichols, PD and Cooke, IR and Wilson, R, Liver proteome response of pre-harvest Atlantic salmon following exposure to elevated temperature, BMC Genomics, 19 Article 133. ISSN 1471-2164 (2018) [Refereed Article]
Copyright 2018 The Authors. Licensed under Creative Commons Attribution 4.0 International (CC BY 4.0) https://creativecommons.org/licenses/by/4.0/
Background: Atlantic salmon production in Tasmania (Southern Australia) occurs near the upper limits of the species thermal tolerance. Summer water temperatures can average over 19 °C over several weeks and have negative effects on performance and health. Liver tissue exerts important metabolic functions in thermal adaptation. With the aim of identifying mechanisms underlying liver plasticity in response to chronic elevated temperature in Atlantic salmon, label-free shotgun proteomics was used to explore quantitative protein changes after 43 days of exposure to elevated temperature.
Results: A total of 276 proteins were differentially (adjusted p-value < 0.05) expressed between the control (15 °C) and elevated (21 °C) temperature treatments. As identified by Ingenuity Pathway Analysis (IPA), transcription and translation mechanisms, protein degradation via the proteasome, and cytoskeletal components were down-regulated at elevated temperature. In contrast, an up-regulated response was identified for NRF2-mediated oxidative stress, endoplasmic reticulum stress, and amino acid degradation. The proteome response was paralleled by reduced fish condition factor and hepato-somatic index at elevated temperature.
Conclusions: The present study provides new evidence of the interplay among different cellular machineries in a scenario of heat-induced energy deficit and oxidative stress, and refines present understanding of how Atlantic salmon cope with chronic exposure to temperature near the upper limits of thermal tolerance.
|Item Type:||Refereed Article|
|Keywords:||aquaculture, Atlantic salmon, climate change, proteomics, adaptation, heat stress|
|Research Division:||Agricultural, Veterinary and Food Sciences|
|Research Group:||Fisheries sciences|
|Objective Division:||Animal Production and Animal Primary Products|
|Objective Group:||Fisheries - aquaculture|
|Objective Field:||Fisheries - aquaculture not elsewhere classified|
|UTAS Author:||Nuez-Ortin, WG (Mr Waldo Nuez Ortin)|
|UTAS Author:||Carter, CG (Professor Chris Carter)|
|UTAS Author:||Nichols, PD (Dr Peter Nichols)|
|UTAS Author:||Wilson, R (Dr Richard Wilson)|
|Web of Science® Times Cited:||24|
|Deposited By:||Fisheries and Aquaculture|
|Downloads:||12 View Download Statistics|
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