In vitro Assessment of Hg Toxicity in Hepatocytes from Heat-Stressed Atlantic Salmon

Abstract Global warming may alter the bioavailability of contaminants in aquatic environments. In this work, mercury ($ Hg^{2+} $) toxicity was studied in cells obtained from Atlantic salmon smolt kept at 15 °C (optimal growth temperature) for 3 months or at a stepwise increase to 20 °C (temperature...
Ausführliche Beschreibung

Abstract Global warming may alter the bioavailability of contaminants in aquatic environments. In this work, mercury ($ Hg^{2+} $) toxicity was studied in cells obtained from Atlantic salmon smolt kept at 15 °C (optimal growth temperature) for 3 months or at a stepwise increase to 20 °C (temperature-stress) during 3 months prior to cell harvest to evaluate whether acclimation temperature affects Hg toxicity. To examine possible altered dietary requirements in warmer seas, one group of fish following the stepwise temperature regimes was fed a diet spiked with antioxidants. Atlantic salmon hepatocytes were exposed in vitro to 0, 1.0, or 100 μM $ Hg^{2+} $ for 48 h. Cytotoxicity, determined as electrical impedance changes with the xCELLigence system, and transcriptional responses, determined with RT-qPCR, were assessed as measures of toxicity. The results showed that inorganic Hg at a concentration up to 100 μM is not cytotoxic to Atlantic salmon hepatocytes. Significance and directional responses of the 18 evaluated target genes suggest that both Hg and temperature stress affected the transcription of genes encoding proteins involved in the protection against ROS-generated oxidative stress. Both stressors also affected the transcription of genes linked to lipid metabolism. Spiking the diet with antioxidants resulted in higher concentrations of Se and vitamin C and reduced concentration of Hg in the liver in vivo, but no interactions were seen between the dietary supplementation of antioxidants and Hg toxicity in vitro. In conclusion, no evidence was found suggesting that inorganic Hg is more toxic in cells harvested from temperature-stressed fish. Ausführliche Beschreibung