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Effect of water temperature on digestive enzyme activity and gut mass in sea cucumber Apostichopus japonicus （Selenka）, with special reference to aestivation

ISSN号：0254-4059
期刊名称：《中国海洋湖沼学报：英文版》
时间：0
分类：S965.215[农业科学—水产养殖;农业科学—水产科学] S968.9[农业科学—水产养殖;农业科学—水产科学]
作者机构：[1]Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China, [2]Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
相关基金：Supported by the Science Fund for Creative Research Groups （No.40821004）, National Natural Science Foundation of China （No. 40576073）, Breeding Project of Shandong Province （China）, National Key Technology Research and Development Program of China （No. 2006BAD09A02）, and the National High Technology Research and Development Program of China （863 Program）（No.2006AA100304 /2006AA 10A411 ）

作者：高菲[1,2], 杨红生[1], 许强[1], 王方雨[1], 刘广斌[1]

关键词：消化酶活性, 质量, 海参, 刺参, 温度, 度夏, 肠, 水, digestive enzyme activity, relative gut mass （RGM）, aestivation, water temperature, Apostichopus japonicus

中文摘要：

在海黄瓜 Apostichopus 的内脏质量和消化的酶活动上的水温度的效果日本我们包括相对内脏质量(RGM ) ，淀粉酶，脂肪分解酵素，胃朊酶和胰岛素活动在 40 天的一个时期上在 7， 14， 21，和 28 ° C 的温度被学习。结果证明 RGM 显著地在 21 ° C 在 40 天以后减少了并且显著地在 28 ° C 在整个实验时期上减少了；然而，持续时间的重要效果都没在 7 或 14 ° C 被观察。在 14 ° C，胰岛素活动显著地在 10 和 20 天减少了，然后增加了；淀粉酶和胰岛素活动显著地在 28 ° C 在 40 天以后减少了。然而，持续时间的重要效果都没在另外的温度处理组在淀粉酶，胃朊酶或胰岛素活动上被发现。在 28 ° C，脂肪分解酵素活动在 20 天内达到顶点然后显著地在实验的结束减少了到最小。在另一方面，在 28 ° C 的胃朊酶活动连续地在整个试验性的时期上增加了。原则部件分析证明在 21 ° C 组并且在在 28 ° C 组的以前的 20 天内的白天 40 上的海黄瓜在夏眠的前期。在 28 ° C，海黄瓜在实验的开始以后在 30 40 天夏眠。它被结束 A 的消化上的温度的效果。日本我们在水温度的一个特定的范围以内是比较地弱的，夏眠行为被重要变化在 RGM 和消化的酶活动伴随。

英文摘要：

The effect of water temperature on gut mass and digestive enzyme activity in sea cucumber Apostichopusjaponicus, including relative gut mass （RGM）, amylase, lipase, pepsin and trypsin activities were studied at temperatures of 7, 14, 21, and 28℃ over a period of 40 days. Results show that RGM significantly decreased after 40 days at 21 ℃ and markedly decreased over the whole experiment period at 28℃; however, no significant effect of duration was observed at 7 or 14℃. At 14℃, trypsin activity significantly decreased over 10 and 20 days, then increased; amylase and trypsin activity significantly decreased after 40 days at 28℃. However, no significant effect of duration was found on amylase, pepsin or trypsin activities in the other temperature treatment groups. At 28℃, lipase activity peaked in 20 days and then markedly decreased to a minimum at the end of the experiment. On the other hand, pepsin activity at 28℃ continuously increased over the whole experimental period. Principle component analysis showed that sea cucumbers on day 40 in the 21℃ group and in the previous 20 days in the 28℃ group were in the prophase of aestivation. At 28℃, sea cucumbers aestivated at 30-40 days after the start of the experiment. It is concluded that the effect of temperature on the digestion ofA. japonicus is comparatively weak within a specific range of water temperatures and aestivation behavior is accompanied by significant changes in RGM and digestive enzyme activities.