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Heat shock proteins expression and survival at fluctuating high temperature in the larvae of two moth species, Helicoverpa armigera and Thaumetopoea pityocampa

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Orientador(es)

Resumo(s)

Thermal stress is a critical factor when assessing responses of organisms and populations to global warming. Understanding responses to upper lethal temperature is critical to predict the effect of heat waves on populations. On the other hand, it is important to understand physiological traits allowing populations to adapt to changes in temperature. Here we compare survival to high temperatures of two moth species: a Mediterranean species Thaumetopoea pityocampa (Denis et Schiffermuller) and the broadly distributed Helicoverpa armigera (Hubner). Larvae were exposed to thermal stress, mimicking heat waves with daily maximum temperature (Tmax) up to 45 °C. Control groups were kept at 25 °C. The changes in two heat shock proteins HSP70 and HSP90 were further studied for the second and third larval stages of T. pityocampa and H. armigera, respectively. An increase in mortality was observed on T. pityocampa larvae for Tmax above 38 °C. On the contrary, larvae of H. armigera survived well up to 44 °C Tmax, but survival decreased abruptly at 45 °C Tmax. Thus, the two species differ by 6 °C on their upper threshold. For H. armigera HSP70 and HSP90 were both inducible by temperatures above 38 °C, steeply increasing with temperature which may account for superior adaptation to upper temperatures. In T. pityocampa HSP70 and HSP90 occurred constitutively in the control at 25 °C and did not increase with temperature. Results evidence major differences in HSP expression between species, which might account for differences in larval survival at the upper thermal limits

Descrição

Palavras-chave

heat tolerance heat shock proteins (HSP) global warming thermal adaptation heat waves

Contexto Educativo

Citação

Bulletin of Insectology 72 (1): 61-68, 2019

Projetos de investigação

Unidades organizacionais

Fascículo

Editora

Department of Agricultural and Food Sciences, Entomology, Alma Mater Studiorum Bologna University

Licença CC