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Md Faizur Rahman

The University of Texas Rio Grande Valley, TX 78520, USA

Title: Effects of elevated temperature on oxidative DNA damage in the American oyster (Crassostrea virginica)

Biography

Biography: Md Faizur Rahman

Abstract

Global temperature increases due to natural and manmade emissions of greenhouse gases which affects the terrestrial as well as marine and coastal environments and their biota. The effects of rising sea water temperature on marine and coastal organisms are well documented in teleost fishes. The American oyster (Crassostrea virginica) is an ideal shellfish species to study on global warming and oxidative DNA damage. Gills of oyster seem vulnerable to environmental stress due to their early exposure to sea water compare to other organs. In this study, we used high temperature as a form of environmental stress and measured different biomarkers on oxidative stress and DNA damage. We analyzed heat shock protein-70 (HSP70, a key chaperone protein), 8’-hyrodxy-2’-deoxyguanosine (8-OHdG, an oxidative derivates of deoxy guanosine), single-stranded DNA (ssDNA), double-stranded DNA (dsDNA), caspase-3 (CAS, a master enzyme of apoptosis), BAX, a apoptosis regulator protein; and γH2AX, a sensitive molecular marker of DNA damage; protein expressions in gills of oysters. We also analyzed the extrapallial fluid (EPF, an important body fluid found in marine bivalves which regulates many physiological functions) conditions (e.g. protein concentration, glucose level) in oyster. Oysters were maintained in six glass aquaria with three different temperature groups: control (24oC), medium (28oC), and high (32oC) temperatures for one-week exposure. Immunohistochemical results showed that elevated temperatures (28 and 32oC) increased HSP70, 8-OHdG, ssDNA, dsDNA, γH2AX, BAX, and Caspase-3 protein expressions in gills of oysters compare to control temperature. EPF glucose level also increased, however, EPF protein concentration decreased in heat exposure oysters. Collectively, these results suggest that heat shock driven oxidative stress induces DNA damage which may lead to decreased various physiological functions in American oyster.