Effects of embryonic thermal manipulation (TM) on mRNA expressional levels and total antioxidant capacity of genes associated with heat-induced oxidative stress (NOX4, GpX2, SOD2, catalase, and AvUCP) in 2 breeds of broiler chicken were investigated. Fertile Cobb and Hubbard eggs (n = 1,200) were divided into 4 treatment groups: Cobb control, Cobb TM, Hubbard control, and Hubbard TM. Control groups were maintained under standard conditions (37.8°C; 56% relative humidity), whereas TM groups were incubated at 39°C and 65% relative humidity for 18 h a day from embryonic days (ED) 10 to 18. On post-hatch day 28, the broilers were subject to acute heat stress (AHS) at 40°C for 7 h. At certain intervals (0, 1, 3, 5, and 7 h), 12 chickens from each of the 4 groups were humanely euthanized, and liver samples were immediately isolated. During AHS, in both breeds, the mRNA expression levels of NOX4, GPx2, SOD2, and catalase in TM chickens were significantly lower than in controls, but AvUCP mRNA expression in the TM group was higher. The total antioxidant capacity and activity of superoxidase dismutase and catalase were significantly lower in the TM than in the control group in both breeds. The results of this study suggest that TM has a long-lasting effect on the acquisition of thermotolerance in 2 broiler chicken breeds as indicated by the reduction of system genes associated with heat-induced oxidative stress.
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http://dx.doi.org/10.3382/ps/pey379 | DOI Listing |
J Intensive Care
January 2025
Department of Anesthesiology, Critical Care, and Surgery, Duke University School of Medicine, Durham, NC, USA.
The incidence of heat-related illnesses and heatstroke continues to rise amidst global warming. Hyperthermia triggers inflammation, coagulation, and progressive multiorgan dysfunction, and, at levels above 40 °C, can even lead to cell death. Blood cells, particularly granulocytes and platelets, are highly sensitive to heat, which promotes proinflammatory and procoagulant changes.
View Article and Find Full Text PDFFood Res Int
January 2025
Gembloux Agro-Bio Tech, University of Liège, Gembloux B-5030, Belgium.
To get insight into the thawing and salting in recovery and protection mechanisms on quality in frozen meat after subsequent cooking. The myofiber morphological-water evolution and quality changes in beef during freezing-thawing-cooking and freezing-cooking treatments were investigated. The cooking losses of fresh-cooked, frozen-cooked, and frozen-thawed-cooked samples were 27.
View Article and Find Full Text PDFGenes (Basel)
December 2024
College of Animal Science and Technology, Sanya Institute of China Agricultural University, Sanya 572025, China.
Background/objectives: Climate change-induced temperature elevations pose significant challenges to livestock reproduction, particularly affecting testicular function in small ruminants. This study investigates the acute heat-stress response in goat Sertoli cells (SCs), aiming to elucidate the molecular mechanisms underlying heat-induced damage to male reproductive tissues.
Methods: SCs were isolated from testes of 4-month-old black goats and exposed to heat stress (44 °C for 2.
Drug Chem Toxicol
December 2024
Department of Biology, Faculty of Science, Istanbul University, Istanbul, Turkey.
Research on heat-induced food contaminants, such as furan, has shown its harmful effects on various systems. However, the impact of furan on Sertoli cells, a crucial male reproductive system cell, has not been studied. The investigation involved the treatment of furan to TM4 Sertoli cells at various concentrations (750, 1500, and 3000 µM) over a period of 24 h.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Food Nutrition and Health, Shenzhen University, Shenzhen 518060, China; Guangdong Engineering Technology Research Center of Aquatic Food Processing and Safety Control, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China. Electronic address:
In order to assess the potential of fractionated Schizochytrium sp. protein as functional proteins, the proteins were fractionally extracted. The structure, thermal characteristic and cross-linking interaction of proteins, along with the gel properties of heat-induced gels were analyzed and compared to those of albumin from chicken egg white (ACEW).
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