The effect of environmental salinity on the level of heat shock proteins in gill epithelium of Mytilus edilis L. mussel
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The composition and the level of heat shock proteins in the gill epithelium cells of mussels Mytilus edulis L. from the White Sea under different levels of environmental salinity were studied by the method of immunoblotting. In mussels maintained under normal salinity (26%), constitutive Hsp70 and protein of about 40 kDa were revealed. After long-term (11–14 days) acclimation to 14 and 35‰ of the level Hsp70 in gill epithelium cells increased. Hsp70 induction was also observed in cells of isolated gills after salinity shock at 14% for 3 and 24 h.
Keywordsheat shock proteins Hsp70 salinity mussels
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