Literature DB >> 26674114

Identification of functional genes involved in Cd(2+) response of Chinese surf clam (Mactra chinensis) through transcriptome sequencing.

Jingjing Zhang1, Hongjun Li2, Yanjie Qin3, Sheng Ye3, Min Liu3.   

Abstract

The Chinese surf clam Mactra chinensis is an economically important bivalve species in the coastal waters of Liaoning and Shandong Province, China. In this study, we carried out transcriptome sequencing to develop molecular resources for M. chinensis and conducted an acute test of Cd(2+) stimulation through quantitative real-time PCR (qRT-PCR) to analyze the relative expression of six functional genes. A total of 100,839 transcripts and 56,712 unigenes were obtained from 39.9 million filtered reads and 21,305 unigenes were annotated by hitting against NCBI database. According to the results of qRT-PCR, heat shock protein 22 (Hsp22) and cytochrome P450 (CYP450(2C31)) were inhibited in the low concentration, and induced in the high concentration of Cd(2+); thioredoxin peroxidase (TPx-A) was at normal level in low concentration, but induced in high concentration of Cd(2+); glutathione peroxidase A (GPA), glutathione peroxidase 1 (GPA1) and Mn superoxide dismutase gene (MnSOD) were down-regulated when exposed to any treatment groups. Expression levels of the six functional genes following Cd(2+) exposure indicated that these genes were linked to environmental stress. Moreover, the present work enriched the molecule genetic data of M. chinensis.
Copyright © 2015 Elsevier B.V. All rights reserved.

Entities:  

Keywords:  Cd(2+) exposure; Functional gene; Illumina; Mactra chinensis; Quantitative real-time PCR; Transcriptome

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Year:  2015        PMID: 26674114     DOI: 10.1016/j.etap.2015.11.006

Source DB:  PubMed          Journal:  Environ Toxicol Pharmacol        ISSN: 1382-6689            Impact factor:   4.860


  1 in total

1.  Assessment of Water Mobility in Surf Clam and Soy Protein System during Gelation Using LF-NMR Technique.

Authors:  Siqi Wang; Rong Lin; Shasha Cheng; Zhixiang Wang; Mingqian Tan
Journal:  Foods       Date:  2020-02-19
  1 in total

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