NADEAU, J.A.; CHATELAIN, K.B.; RUSSELL, D.J.; CONWELL, N.; OKAZAKI, R.K.; Siena College; Weber State University; Weber State University; Weber State University; Weber State University: Heat Shock Proteins in the Utah Crayfish, Pacifastacus gambelii

The native Utah crayfish, Pacifastacus gambelii, can be exposed to high temperatures, especially in the summer season. These thermal stresses have often occurred especially in the last six years when drought conditions have decreased water levels to record low in the lakes and reservoirs of Utah. To adapt to this thermal stress, the crayfish produces heat shock proteins (hsps) to help protect the form and function of the proteins involved in their physiological processes. This study was conducted to determine which hsps are induced during thermal stress in P. gambelii. The lethal temperature was determined to be 37 C. The crayfish were exposed to a sublethal temperature of 35 C for 2 h. After recovery of 2, 4, 6, 8, 12, and 24 h, the crayfish were then analyzed for hsps by SDS-PAGE and western immunoblot protocols. Control crayfish were exposed to ambient temperatures (21 C) before hsp analysis. Hsp70 were detected in both the control and heat-shocked crayfish. However, significant differences were neither observed among the six recovery times nor between the recovery treatments and the controls. The detection of hsp70 suggests its possible physiological role during the crayfish’s response to thermal stress.