Date of Award
Master of Science in Fisheries, Aquaculture and Pathology
Fisheries, Aquaculture and Pathology
Lamellae isolated from gill arches of Atlantic salmon were incubated in 15, 25 and 21°c. Five heat shock or stress proteins (hsps) with molecular weights of 54, 71, 72, 82 and 87 kDal appeared after incubation at 25° c. At 21°c all five proteins were induced in greater quantity and an additional protein of 67 kDal was observed. The time 0 required for the induction of hsps at 25° c was determined by labeling the gills in vitro for one hour after intervals of up to four hours of heat shock. All five proteins were apparent after one hour of heat shock and maximal by two hours. The lamallae continued to synthesize hsps throughout the four hours.
Stress proteins were not induced in lamallae exposed to 25 to 300 uM of sodium arsenite or 50 to 500 mM sodium chloride. Although viability was high under these conditions, overall protein synthesis was suppressed.
Lamellae proteins induced by heat shock at 25°c were incubated with monoclonal and polyclonal antibodies to hsps 60, 70 and 90. Only the antibodies to constitutive/inducible hsp 70 and the polyclonal antibody to hsp 70 exhibited different degrees of binding in control and shocked samples.
October and January fish were subjected to osmotic shock in vivo by transfer from freshwater to 27 ppt and 35 ppt seawater. Five stress proteins with molecular weights of 39, 40, 41, 54, and 82 kDal were induced in non-smelting fish in October upon transfer to 27 ppt for 48 hours. Fish reared under a constant daylight photoperiod did not exhibit induction of hsps when transferred to 27 ppt seawater in January.
Allen, Jennifer L., "Heat Shock Proteins in Branchial Tissue in Atlantic Salmon (Salmo salar)" (1993). Open Access Master's Theses. Paper 1095.