The thermostability of haemoglobins from the hot-spring fish, Oreochromis alcalicus grahami: Comparisons with antarctic and temperate species
Date
1994Author
Franklin, Craig E.
Tony, Crockford
Johnston, Ian A.
Kamunde, Collins
Language
enMetadata
Show full item recordAbstract
1. The thermostability of haemoglobin was measure in three species of fish living at different environmental temperatures (ET).
2. The time (min) for 50% denaturation (T1/2d) of the haemoglobin at 2 mg ml-1 in 50 mM phosphate buffer, pH 7.3 was 46.4±1.7 for Oreochromis alcalicus grahami (ET, 35 to 42°C), 43.1±1.9 for Oreochromis niloticus (ET, 18 to 26°C) and 19.2±0.3 for the Antarctic teleost, Notothenia coriiceps (ET, -1.5 to 1°C) (Mean ±SEM, N=5–7 preparation). In contrast, T1/2d for haemoglobin from birds and mammals is usually in excess of 500 min.
3. These results suggest that the lower thermostability of haemoglobins in fish relative to birds and mammals is not solely a function of differences in body temperature.
Citation
Franklin, Craig E., et al. "The thermostability of haemoglobins from the hot-spring fish, Oreochromis Alcalicus Grahami: Comparisons with antarctic and temperate species." Journal of thermal biology 19.4 (1994): 277-280.Publisher
University of Nairobi