Interleukin-8 (IL-8) is a CXC chemokine that plays key regulatory roles in the immune and inflammatory responses implicated in many human diseases. In this study, we identified and characterized an IL-8 homologue from the grass carp, Ctenopharyngodon idellus. A sequence alignment of the full-length cDNA and genomic DNA showed that the exon/intron organization of grass carp IL-8 (gcIL-8) is identical to those of other known CXC chemokine genes. A multiple alignment analysis showed that gcIL-8 is an ELR(-)CXC chemokine, and its deduced amino acid sequence shares 81% and 36% identity with common carp IL-8s L1 (GenBank ID: ABE47600) and L2 (GenBank ID: AB470924), respectively, suggesting that it belongs to the lineage 1 group of fish IL-8 proteins. On a phylogenetic tree, gcIL-8 clustered with other teleost IL-8 proteins to form a fish-specific clade, clearly distinct from those of bird, mammal, and amphibian proteins. Real-time quantitative PCR analysis indicated that gcIL-8 is differentially expressed in various tissues under normal conditions and that the expression of gcIL-8 mRNA in immune-related tissues is clearly upregulated by Aeromonas hydrophila infection. To explore the biological effects of gcIL-8, we produced a recombinant protein, rgcIL-8, in a prokaryotic expression system. Purified rgcIL-8 was confirmed to be chemoattractive for head kidney neutrophils and mononuclear leukocytes in vitro. Our histopathological study also revealed that rgcIL-8 exerts proinflammatory effects by inducing neutrophil infiltration and erythrocyte extravasation. Overall, these results suggest that IL-8 is crucially involved in the inflammatory responses of fish.
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http://dx.doi.org/10.1016/j.fsi.2013.08.006 | DOI Listing |
Fish Physiol Biochem
January 2025
Fish Nutrition, Biochemistry and Physiology Division, ICAR-Central Institute of Fisheries Education, Versova, Andheri West, Mumbai, 400061, Maharashtra, India.
A 60-day feeding trial was conducted to evaluate the combined effect of dietary soy phytoestrogens, specifically genistein and daidzein, on the gonadal recrudescence and maturation of male Cyprinus carpio (Linnaeus, 1758). Adult male C. carpio (60 ± 10 g) were fed with a diet with no added genistein or daidzein (C), 110 mg/100 mg genistein (GL), 210 mg/100 g genistein (GH), 4 mg/100 g daidzein (DL), 8 mg/100 g daidzein (DH), combination of 110 mg/100 mg genistein and 4 mg/100 g daidzein (DGL, equivalent to 17.
View Article and Find Full Text PDFDis Aquat Organ
January 2025
National Pathogen Collection Center for Aquatic Animals, Shanghai Ocean University, 201306 Shanghai, PR China.
Cyvirus cyprinidallo 2 (CyHV-2) is the pathogen of herpesviral hematopoietic necrosis (HVHN) that mainly infects goldfish Carassius auratus and crucian carp C. carassius and is characterized by high infectivity and pathogenicity. The availability of rapid and convenient detection methods is essential for early detection of CyHV-2.
View Article and Find Full Text PDFFoods
December 2024
College of Food Science, Southwest University, Chongqing 400715, China.
The aim of this study was to investigate the promotion of linoleic acid (OLA)-induced myofibrillar protein (MP) oxidation by boiling treatment. The effect of the boiling treatment on grass carp MP oxidation induced by OLA was investigated. The total sulfhydryl content, fluorescence intensity, and amino acid content were reduced with the increasing OLA concentration after the boiling treatment, while the boiled oxidized MP's carbonyl content (4.
View Article and Find Full Text PDFFront Immunol
January 2025
Laboratory of Fish Protistology, Institute of Parasitology, Biology Centre, Czech Academy of Sciences, České Budějovice, Czechia.
Food Chem X
January 2025
School of Health, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
This study aimed to explore the effects of different brining times on the sensory, physicochemical properties, and volatile organic compounds (VOCs) of marinated grass carp (MGC). The results showed that different brining time changed the sensory quality, color and texture. The moisture content increased significantly with the extension of brining time, while the salt content, protein content, thiobarbituric acid reactive substances (TBARS), and total volatile basic‑nitrogen (TVB-N) decreased ( 0.
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