Affiliation:
1. State Key Laboratory of Crop Biology, College of Life Sciences Shandong Agricultural University Taian PR China
2. Key Laboratory of Efficient Utilization of Non‐grain Feed Resources (Co‐construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology Shandong Agricultural University Taian PR China
3. Taian Institute for Food and Drug Control (Taian Fiber Inspection Institute) Taian PR China
Abstract
AbstractBACKGROUNDEnvironmental stress can induce oxidative stress in Apis cerana cerana, leading to cellular oxidative damage, reduced vitality, and even death. Currently, owing to an incomplete understanding of the molecular mechanisms by which A. cerana cerana resists oxidative damage, there is no available method to mitigate the risk of this type of damage. Cyclin plays an important role in cell stress resistance. The aim of this study was to explore the in vivo protection of cyclin H against oxidative damage induced by abiotic stress in A. cerana cerana and clarify the mechanism of action. We isolated and identified the AccCyclin H gene in A. cerana cerana and analysed its responses to different exogenous stresses.RESULTSThe results showed that different oxidative stressors can induce or inhibit the expression of AccCyclin H. After RNA‐interference‐mediated AccCyclin H silencing, the activity of antioxidant‐related genes and related enzymes was inhibited, and trehalose metabolism was reduced. AccCyclin H gene silencing reduced A. cerana cerana high‐temperature tolerance. Exogenous trehalose supplementation enhanced the total antioxidant capacity of A. cerana cerana, reduced the accumulation of oxidants, and improved the viability of A. cerana cerana under high‐temperature stress.CONCLUSIONOur findings suggest that trehalose can alleviate adverse stress and that AccCyclin H may participate in oxidative stress reactions by regulating trehalose metabolism. © 2023 Society of Chemical Industry.
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology