Reproduction of hatchery-reared and transplanted wild bay scallops, Argopecten irradians irradians, relative to natural populations

Efforts to restore bay scallop populations in the United States throughtransplantation of wild stock and reseeding of hatchery-reared individuals haveincreased due to declines in natural populations, yet little is known of thecomparative spawning patterns and relative reproductive investment of thesedifferent groups. In this study, spawning patterns of wild scallops from asource population in Northwest Harbor, New York and of scallops transplanted toa distant site in the same embayment (Flanders Bay) were similar.Hatchery-reared scallops held in pearl nets in Hallock Bay, New York showed thesame temporal spawning pattern and level of reproductive investment as scallopsfrom adjacent wild populations and wild scallops held in pearl nets. We suggestthat hatchery-reared scallops may be equally valuable as potential broodstockfor reseeding operations as wild scallops of the same size, provided thatappropriate conditioning and rearing practices are maintained. Both wild andhatchery-reared scallops may be transplanted a short period (i.e. 2–4weeks) prior to expected spawning to provide a source of potential broodstockinareas where natural population densities are low.     

不同Ca~(2+)养殖条件下三角帆蚌外套膜和内脏团组织细胞的钙含量及其对碳酸酐酶的影响

为了探讨三角帆蚌(Hyriopsis cumingii)在不同钙离子浓度养殖时,内脏团和外套膜细胞对环境中钙离子的吸收,以及细胞内钙离子浓度对碳酸酐酶的影响,本实验设定了5种钙离子的环境浓度(0 m M、0.5m M、1.25 m M、2 m M、3 m M),采用流式细胞仪测定内脏团和外套膜组织细胞内钙离子含量,用荧光定量PCR检测α-碳酸酐酶基因(HcCA)表达,并用乙酸对硝基苯酯的水解间接测定碳酸酐酶活性,以期能阐明环境中钙浓度对组织细胞钙含量的影响,和组织细胞内不同钙含量与碳酸酐酶基因表达和酶活性之间的关系。研究结果表明,在相同环境的钙离子浓度下,活体三角帆蚌的内脏团细胞中钙含量显著高于外套膜细胞(P0.05),并且表明从0 m M到2 m M浓度,内脏团和外套膜细胞内的钙含量显著上升(P0.05),在3 m M浓度时出现下降(P0.05)。同时,细胞内Ca~(2+)含量较低时,HcCA在内脏团和外套膜中的表达量均显著低于细胞内Ca~(2+)含量较高组(P0.05),但细胞内Ca~(2+)荧光强度为8×104时达到饱和且开始下降,而HcCA的表达在细胞内Ca~(2+)荧光强度为6×104已经最高,并开始下降。环境钙离子浓度在0 m M、0.5 m M时碳酸酐酶活性显著高于1.25 m M、2 m M、3 m M浓度组(P0.05),而且1.25 m M、2 m M、3 m M浓度组间无显著差异(P0.05),由此发现碳酸酐酶在0.5 m M钙离子浓度中活性较高但表达量却较低,而在1.25 m M和2 m M浓度中表达量高但活性较低,并且碳酸酐酶外套膜细胞酶活性在各浓度均显著高于内脏团细胞(P0.05)。本研究为三角帆蚌水体最适养殖钙浓度提供了重要依据。     

扇贝超氧化物歧化酶的纯化及性质研究

采用加热,盐析及ＤＥＡＥ－ＳｅｐｈａｄｅｘＡ－５０柱层析的方法,从扇贝内脏团中分离得到一种高等电点的超氧化物歧化酶（ＳＯＤ）该酶由２８１个氨基酸组成,等电点为８．３０。纯酶的比活为２６１６．４Ｕ／ｍｇ蛋白,最大紫外吸收峰２７０．５ｎｍ,为Ｃｕ．Ｚｎ－ＳＯＤ,由二个亚基组成,亚基分子量为１５０００Ｄｒ。此外还研究了该酶其他的理化性质。     

不同花纹文蛤外套膜的显微及亚显微结构的初步研究

利用光镜和透射电镜技术对文蛤外套膜的显微和亚显微结构进行了研究.试验结果表明,文蛤外套膜由边缘膜、边缘膜突起及中央膜组成.从横切面观察,则由内、外表皮和结缔组织及肌纤维组成.有花纹文蛤个体的外套膜外表皮细胞中有大量的色素颗粒,但颗粒分布不均匀,游离端较多,基部区域相对少.色素颗粒呈圆球形,大小不一,其电子密度很高但不均...     

5种壳色长牡蛎不同组织常规营养成分分析与评价

对壳黑、壳紫、壳橙、壳金和壳白5种壳色长牡蛎(Crassostrea gigas)不同组织包括闭壳肌、外套膜、鳃、性腺-内脏团的营养成分(水分、总蛋白质、总脂肪、糖原、灰分)进行检测分析,比较它们与普通养殖群体营养成分的差异以及5种壳色长牡蛎各组织间营养成分的差异。结果表明,在闭壳肌中,壳紫长牡蛎的总脂肪含量显著高于壳橙长牡蛎(P0.05),其他组分在6个群体中未表现出显著性差异(P0.05);在外套膜中,壳金长牡蛎总脂肪含量显著高于壳黑、壳橙和普通养殖群体(P0.05),壳白长牡蛎的灰分含量显著高于普通养殖群体(P0.05),其他组分在各群体之间未表现出显著性差异(P0.05);在鳃中,长牡蛎壳橙、壳紫、壳白选育群体的糖原含量显著低于对照组(P0.05),其他组分在6个群体之间没有显著性差异(P0.05)。长牡蛎5种壳色选育群体和普通养殖群体的性腺-内脏团在水分、总蛋白质、总脂肪、糖原和灰分中均无显著性差异(P0.05)。4个组织中水分和灰分均以外套膜和鳃中含量最高,闭壳肌中总蛋白质的含量则在4个组织中居首位,总脂肪和糖原含量均以性腺-内脏团中最高。研究结果表明不同壳色长牡蛎之间以及不同壳色与普通对照群体之间在一些重要营养成分上已表现出分化,这为长牡蛎壳色品系选育提供了重要的参考资料。     

桑沟湾养殖容量与优化措施的研究

IntroductionChina has from the late1980 's been the country with highest mariculture production in the world.In2 0 0 0 ,the total mariculture production of China was almost 10 .6 million MT,production of bivalves account-ing for82 % and that of macroalgae accounting for11% .As we know,phytoplankton make up the main foodresources for bivalves.Any variation of phytoplankton will directly influence the growth and reproduction ofbivalves.As for phytoplankton,the growth and reproduction of macroa…     

Structural Changes,Volatile Compounds and Antioxidant Activities of Maillard Reaction Products Derived from Scallop (Patinopecten yessoensis) Female Gonad Hydrolysates

In order to improve the utilization of scallop byproducts, scallop female gonad hydrolysates (SFGHs) were prepared using alcalase and ribose at a mass ratio of 1:2 and pH 7.0 (95°C, up to 12 h) to develop heterogeneous Maillard-type antioxidant and flavor compounds. The formation of Schiff’s base as well as modification of the amide bands in Maillard reaction products (MRPs) were investigated using ultraviolet–visible, fluorescence, and Fourier transform infrared spectroscopy. The significant decrease of amino acid residues explained the strong Maillard reactivity of SFGHs. MRPs with enhanced ABTS⁺ radical scavenging capacity over SFGHs promoted the survival of HepG2 cells treated with hydrogen peroxide. Moreover, 19 new volatile compounds were produced by the reaction of SFGHs with ribose. These results suggest that SFGHs–ribose MRPs can be potentially used as antioxidants with flavor properties.

Abbreviations: SFGs: scallop female gonads; SFGHs: scallop female gonad hydrolysates; ABTS: 2?2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid); BHT: butylated hydroxytoluene; Trolox: 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid; MRPs: Maillard reaction product; H₂O₂: hydrogen peroxide; HS-SPME/GC/MS: Headspace solid phase micro-extraction/gas chromatography/mass spectrometry.     

Effects of Freshness and Heating Temperature on the Discoloration of Squid Meat Products

ABSTRACT

Squid processed products such as dried-seasoned squid turn brown during storage, causing a change in quality. The main cause of this browning is melanoidin produced by the Maillard reaction. In this study, four types of squid were processed at different heating temperatures between 50 and 90°C and examined for suppression of the production of D-ribose, the main component of melanoidin. Furthermore, the color change of the squid meat with each heat treatment during storage of 32 days at 30°C was investigated. Bigfin reef squid and cuttlefish with a relatively high freshness decreased D-ribose generation as the heating temperature increased, and the browning during storage also decreased accordingly. In contrast, Humboldt squid with a low freshness did not generate new D-ribose at any heating temperature during storage. Nevertheless, the browning was reduced as the heating temperature increased. It is thought that the Maillard reaction was also reduced by the heat denaturation of muscular proteins. These results suggest that browning due to the Maillard reaction of squid meat is greatly affected by initial freshness and heating temperature.     

贝藻混养互利机制的初步研究

20 0 1年 3月 ,在中国水产科学研究院黄海水产研究所小麦岛实验基地 ,用实验生态学方法 ,进行了栉孔扇贝 (Chlamys farreri)和海带 (L aminaria japonica) 3种配比模式 (栉孔扇贝密度分别为10、2 0、10粒 / m2 ,海带密度分别为 1.0、1.0、2 .0棵 / m2 )混养实验 ,定期观测环境和营养盐的变化 ,浮游植物消长情况以及栉孔扇贝、海带的存活和生长状况等。实验表明 ,模式 较模式 、 中 TIN、Si O4- Si、PO4- P的浓度低 ,其 TIN中 NH4- N含量较其余两种模式低 ;同时 ,模式 中浮游植物数量减少 13.872× 10 3 cell/ L,叶绿素含量减少 1.96 mg/ m3 (模式 浮游植物减少 6 .0 4 5× 10 3 cell/ L、叶绿素减少 1.79mg/ m3 ;模式 浮游植物减少 12 .995× 10 3 cell/ L、叶绿素减少 1.78mg/ m3 ) ,下降幅度最大。而模式 的 DO含量相对较高 ,其栉孔扇贝生长显著 ,壳高较实验初始时的壳高存在显著差异。故在本实验条件下模式 的混养配比较合理 ,其生态互利作用较好     

不同壳色虾夷扇贝外套膜形态学及显微结构的研究

以2龄普通虾夷扇贝Patinopecten yessoensis、“象牙白”品系虾夷扇贝外套膜为试验材料,对不同壳色虾夷扇贝外套膜的形态学与显微结构进行观察。形态学观察结果表明,虾夷扇贝外套膜具有典型的双壳贝类外套膜特征,不同壳色虾夷扇贝左壳外套膜游离端上的黑色条斑普遍多于右壳,普通虾夷扇贝外套膜游离端上存在的黑色条斑较多,而“象牙白”品系虾夷扇贝外套膜游离端上存在的黑色条斑较少。显微结构观察结果表明,不同壳色虾夷扇贝外套膜的生壳突起均不含色素颗粒,取自黑色条斑部位的外套膜,缘膜突起外表皮和感觉突起表皮细胞的顶端胞质分布有大量棕褐色色素颗粒,无黑色条斑部位的外套膜仅个别感觉突起可观察到有少量色素颗粒分布,外套膜其余部位在组织结构上均无明显差异。本研究推测,虾夷扇贝感觉突起以及缘膜突起与贝壳色素富集存在密切关系,这可为虾夷扇贝不同壳色形成机理的研究提供参考。