Physiological and molecular differences in the thermal tolerance of two varieties of kuruma prawn Marsupenaeus japonicus: critical thermal maximum and heat shock protein 70

Temperature is one of the most important variables that influence aquatic organisms. This study aimed to test physiological and molecular differences in the thermal tolerance of two morphologically similar Marsupenaeus japonicus. The physiological parameter was the upper thermal limit, tested via the critical thermal maximum, and the molecular parameter was the relative messenger RNA expression of heat shock proteins (HSP40, HSP60, HSP70 and HSP90), quantified via real-time polymerase chain reaction. Oxygen consumption of shrimp was measured with a respirometer. M. japonicus variety II showed a higher critical thermal maxima and survival rate and lower oxygen consumption rate than variety I, suggesting that it had higher thermal tolerance and acclimatory plasticity. M. japonicus variety I showed significantly higher production of HSP70 and HSP90, suggesting that these shrimp may have experienced more thermal damage. By comparing the differences in the stress response between two morphologically similar M. japonicus, this study provides useful information for the aquaculture of M. japonicus.