Identification of molecular biomarkers for food quality assessment of oysters exposed to hypoxia OTHER

Title
Identification of molecular biomarkers for food quality assessment of oysters exposed to hypoxia
Alternative Title
Identification of molecular biomarkers for food quality assessment of oysters exposed to hypoxia
Author(s)
박소윤; 황진익; 이주연; 정영재; 김동균; 이택견
KIOST Author(s)
Lee, Joo young(이주영)Lee, Taek Kyun(이택견)
Publication Year
2017
Abstract
Hypoxia, corresponding to a low oxygen concentration of less than 2.8 mg O2/L (91.4 mM), may cause serious problems in marine environments. In this study, we applied differential display PCR and fatty acid analysis to investigate molecular biomarkers for assessing hypoxic effects using the oyster, Crassostrea gigas, as a model organism. Oysters were exposed to normoxic (7.6 mg O2/L) or hypoxic (1.8 mg O2/L) concentrations of dissolved oxygen for 2 days. We found that glutamine synthetase (GS) gene expression decreased and glutathione S-transferase (GST) gene expression increased in oysters exposed to hypoxia. In addition, linoleic acid content significantly decreased following hypoxic exposure compared with controls. Collectively, our findings indicate that GS and GST expression levels and linoleic acid content are potentially good biomarkers for analyzing the effects of hypoxia.biomarkers for assessing hypoxic effects using the oyster, Crassostrea gigas, as a model organism. Oysters were exposed to normoxic (7.6 mg O2/L) or hypoxic (1.8 mg O2/L) concentrations of dissolved oxygen for 2 days. We found that glutamine synthetase (GS) gene expression decreased and glutathione S-transferase (GST) gene expression increased in oysters exposed to hypoxia. In addition, linoleic acid content significantly decreased following hypoxic exposure compared with controls. Collectively, our findings indicate that GS and GST expression levels and linoleic acid content are potentially good biomarkers for analyzing the effects of hypoxia.
URI
https://sciwatch.kiost.ac.kr/handle/2020.kiost/2142
Bibliographic Citation
JOURNAL OF FOOD AND NUTRITION RESEARCH, v.5, no.3, pp.156 - 159, 2017
Type
Article
Language
English
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