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PLoS One
2017 Apr 17;124:e0175812. doi: 10.1371/journal.pone.0175812.
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Effect of pH on temperature controlled degradation of reactive oxygen species, heat shock protein expression, and mucosal immunity in the sea cucumber Isostichopus badionotus.
Gullian Klanian M
,
Terrats Preciat M
.
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This study evaluated the effect of pH on the activity of antioxidant and immune enzymes in the sea cucumber Isostichopus badionotus exposed to different temperatures. The organisms (530 ±110 g) were exposed to 16, 20, 24, 28, 30, 34 and 36°C for 6 h to evaluate thermal limits at two water pH values (treatment = 7.70; control = 8.17). For the thermal tolerance experiment, the organisms were exposed to sublethal temperature of 34°C for 3, 6, 12, 24, and 48 h. I. badionotus showed signs of thermal stress by synthesizing heat shock protein 70 (hsp70) at the cold (16°C) and warm thermal limits (34°C). The glutathione peroxidase (GPx) showed a negative correlation with superoxide dismutase (SOD) activity in modulating the effect of oxidative stress at different temperature levels. Specifically, GPx activity was maximal at the extremes of the cold and warm temperatures (16, 20, and 36°C) tested, while contrarily, the SOD activity increased significantly in the narrow range of temperature between 28 and 30°C, as a part of a reaction to offset oxidative damage. The effect of pH on the expression of hsp70 was not significant, whereas the antioxidant enzymes activity was stimulated at pH 7.70. Mucosal immunity, evidenced by the activation of the phenoloxidase (PO) system, increased above the basal level at pH 7.70 and at 28, 30, and 34°C. Independent of pH, the temperature of 34°C was identified as the 12 h-sublethal upper limit for I. badionotus.
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28414789
???displayArticle.pmcLink???PMC5393868 ???displayArticle.link???PLoS One
Fig 1. Effect of temperature on the expression of heat shock protein 70 (hsp70) from the sea cucumber Isostichopus badionotus exposed to two pH values.■ pH 8.17 ±0.02; ■ pH 7.70 ±0.08; control conditions: pH 8.17 ±0.02, 26 ±0.2°C. Columns represent mean ±SE; n = 5 with the exception of the control where n = 10 (factorial ANOVA; Tukey’s HSD, P < 0.05). Different letters (lower case for pH 8.17; capital letters for pH 7.70) represent significant differences between temperatures.
Fig 2. Expression of heat shock protein 70 (hsp70) from the sea cucumber Isostichopus badionotus in response to sublethal thermal tolerance.Line represents percentage survival; columns represent mean ±SE; n = 12 (factorial ANOVA; Tukey’s HSD, P < 0.05). Different letters represent significant differences between the exposure times.
Fig 3. Interactive effect of pH and temperature on antioxidant activity in the sea cucumber Isostichopus badionotus exposed to cold–heat thermal stress for 6 h. Left = superoxide dismutase; Center = glutathione peroxidase; Right = catalase.■ pH 8.17 ±0.02; ■ pH 7.70 ±0.08; control conditions: pH 8.17 ±0.02, 26 ±0.2°C. Columns represent mean ±SE; n = 5 with the exception of the control where n = 10 (factorial ANOVA; Tukey’s HSD, P < 0.05). The asterisks indicate significant differences between pH at the same temperature. Different letters (lower case for pH 8.17; capital letters for pH 7.70) represent significant differences between different temperature levels.
Fig 5. Effect of temperature on the basal activity of phenoloxidase and lysozyme from the sea cucumber Isostichopus badionotus exposed to two water pH values.■ pH 8.17 ±0.02; ■ pH 7.70 ±0.08; control conditions: pH 8.17 ±0.02, 26 ±0.2°C. Columns represent mean ±SE; n = 5 with the exception of the control where n = 10 (factorial ANOVA; Tukey’s HSD, P < 0.05). Different letters (lower case for pH 8.17; capital letters for pH 7.70) represent significant differences between temperature levels.
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