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The effects of environmental heat stress on heat-shock mRNA and protein expression in Miramichi Atlantic salmon (Salmo salar) parr

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This study combines laboratory experiments with temperature monitoring and fish sampling in the wild to determine if Atlantic salmon (Salmo salar) parr from the Miramichi River in New Brunswick are currently experiencing significant sublethal heat stress during the warm summer months. Laboratory experiments indicated that Hsp 70 mRNA and protein and Hsp 30 mRNA were all significantly induced in Atlantic salmon parr between 22°C and 25°C. Field sampling during moderate spring temperatures and a high-temperature event in summer further indicated that the threshold for mRNA induction of both Hsp 70 and Hsp 30 is around 23°C, but Hsp 70 protein levels were only significantly elevated in the field at 27°C. Hsc 70 mRNA and protein levels were not significantly increased during heat stress under laboratory conditions. In the field, however, Hsc 70 mRNA was significantly increased at 23°C and both Hsc 70 mRNA and protein levels were elevated at 27°C. Taken together, the results of this investigation suggest that Atlantic salmon parr from the Miramichi River are currently experiencing temperatures that will cause significant protein damage and induce a heat-shock response for about 30 days each summer.

Notre étude combine des expériences en laboratoire, des enregistrements de température et des échantillonnages de poissons en nature dans le but de déterminer si les tacons du saumon de l'Atlantique (Salmo salar) de la Miramichi au Nouveau-Brunswick subissent actuellement un stress thermique sublétal significatif durant les mois les plus chauds. Les expériences de laboratoire indiquent que des quantités significatives d'ARNm Hsp 70, de protéine Hsp 70 et d'ARNm Hsp 30 sont produites chez les tacons du saumon de l'Atlantique entre 22 et 25°C. Des échantillonnages sur le terrain durant des périodes de température modérée au printemps et durant une période de chaleur en été montrent, de plus, que le seuil pour la production des ARNm Hsp 70 et 30 se situe à environ 23°C; toutefois, les concentrations de protéines Hsp 70 ne s'accroissent significativement en nature qu'à 27°C. Les concentrations d'ARNm Hsc 70 et de protéine Hsc 70 n'augmentent pas significativement durant un stress thermique en laboratoire. En nature, cependant, les concentrations d'ARNm Hsc 70 sont significativement plus élevées à 23°C et celles de l'ARNm et de la protéine Hsc 70 le sont à 27°C. Dans leur ensemble, nos résultats laissent croire que les tacons du saumon de l'Atlantique de la Miramichi subissent actuellement des températures qui causent des dommages significatifs aux protéines et provoquent des réactions de choc thermique durant une trentaine de jours chaque été.[Traduit par la Rédaction]

Document Type: Research Article

Publication date: September 1, 2002

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  • Published continuously since 1901 (under various titles), this monthly journal is the primary publishing vehicle for the multidisciplinary field of aquatic sciences. It publishes perspectives (syntheses, critiques, and re-evaluations), discussions (comments and replies), articles, and rapid communications, relating to current research on cells, organisms, populations, ecosystems, or processes that affect aquatic systems. The journal seeks to amplify, modify, question, or redirect accumulated knowledge in the field of fisheries and aquatic science. Occasional supplements are dedicated to single topics or to proceedings of international symposia.
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