While xenoestrogens are routinely detected in the aquatic environment, there is little understanding of the immunotoxicological consequences of exposure to these chemicals in fish, or of the mechanisms through which these effects are mediated. This study was conducted to determine if estrogen receptors (ERs) are present in fish leukocytes and to characterize the effects of 17β-estradiol (E2) and the xenoestrogen nonylphenol (NP) on immune system endpoints in rainbow trout (Oncorhynchus mykiss). Q-PCR was used to confirm that freshly isolated peripheral blood leukocytes (PBLs) express ERs. Following 96-h incubations with E2 or NP (1 nM to 10 μM), PBL ER transcription was again examined using Q-PCR and lipopolysaccharide (LPS)-stimulated proliferation was assessed using flow cytometry. While the transcription of all four forms of rainbow trout ER was unaffected by treatment with E2 or NP, transcription of ERα1 and ERα2 was down-regulated following LPS stimulation. Both E2 and NP, at concentrations of ≥100 nM and 10nM respectively, suppressed leukocyte proliferation. This first report of ERs in rainbow trout PBLs suggests a mechanism through with E2 and other xenoestrogens can modulate immune function. These results highlight the potential for xenoestrogens to impact host resistance to pathogens in wild fish populations.
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http://dx.doi.org/10.1016/j.cbpc.2011.11.006 | DOI Listing |
Sci Rep
January 2025
Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Smart packaging, also known as intelligent packaging, is responsive to external stimuli, moisture, light, oxygen, heat, pH, and bacterial growth. In this study, polyvinyl alcohol/nanochitosan/phycocyanin nanocomposite (PVA/NCH/PC-NC) for fish fillets of Oncorhynchus mykiss rainbow trout coating was prepared. Five treatments were prepared over a period of 14 days (0, 1, 7 and 14 days) under treatments of T: fish coated with PVA/NCH-NC without PC; T, T T and T fish coated with PVA/NCH/PC-NC (0.
View Article and Find Full Text PDFMar Biotechnol (NY)
January 2025
Burn Research Center, Iran University of Medical Sciences, Tehran, Iran.
Burn wounds are challenging to treat due to considerable tissue damage and fluid loss. Creating wound dressings from natural and biological materials makes it possible to treat wounds and promote rapid epithelialization to speed healing and restore skin function. As a result, the ability of a collagen scaffold (Col) made from rainbow trout (Oncorhynchus mykiss) and putative bioactive phytochemical components from a Sargassum glaucescens (S.
View Article and Find Full Text PDFFood Chem
December 2024
Aquaculture Research Institute, Department of Animal, Veterinary & Food Sciences, University of Idaho, Moscow, ID 83844-2160, USA; Bio Nutrinova LLC, Pullman, WA, 99163-3718, USA. Electronic address:
Although more sustainable, feeding fish solely plant protein (PP) deteriorates their fillet quality more than animal counterparts, which additives can alleviate. This study investigated the effects of supplementing high PP diets with two additive mixtures on the fillet quality of rainbow trout (Oncorhynchus mykiss). Fish (∼2.
View Article and Find Full Text PDFGenet Sel Evol
December 2024
Natural Resources Institute Finland, 31600, Jokioinen, Finland.
Sex identification in farmed fish is important for the management of fish stocks and breeding programs, but identification based on visual characteristics is typically difficult or impossible in juvenile or premature fish. The amount of genomic data obtained from farmed fish is rapidly growing with the implementation of genomic selection in aquaculture. In comparison to mammals and birds, ray-finned fishes exhibit a greater diversity of sex determination systems, with an absence of conserved genomic regions.
View Article and Find Full Text PDFProteomes
November 2024
Department of Aquatic Bioscience, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1, Yayoi, Bunkyo-ku, Tokyo 113-865, Japan.
Sous vide, a cooking method that involves vacuum-sealed fish at low temperatures, yields a uniquely tender, easily flaked texture. Previous research on sous-vide tenderization has focused on thermal protein denaturation. On the other hand, the contribution of proteases, activated at low temperatures in fish meat, has been suggested.
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