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降温对刺参免疫酶、可溶性蛋白及可溶性糖
引用本文:王晓燕,常亚青,丁君,刘伟.降温对刺参免疫酶、可溶性蛋白及可溶性糖[J].农学学报,2012,2(4):44-49.
作者姓名:王晓燕  常亚青  丁君  刘伟
作者单位:大连海洋大学/农业部北方海水增养殖重点实验室,辽宁大连,116023
基金项目:国家自然科学基金“刺参耐寒相关基因筛选及表达研究”,国家海洋公益海冰监测项目“渤海海冰立体监测及高精度预警报技术研究示范”
摘    要:为初步探讨降温对刺参免疫酶、可溶性蛋白和可溶性糖的影响,采用2种降温模式,对刺参进行室内水温缓降实验和骤降实验。结果表明:(1)2种降温模式下刺参体壁可溶性蛋白有显著的差异(P<0.05);骤降过程中,不同的降温幅度(9.5、5.5、3.5℃)对可溶性糖、可溶性蛋白有显著的影响(P<0.05);缓降过程中,可溶性糖和可溶性蛋白在2℃点上变化较明显。(2)2种降温模式下刺参体腔液中CAT和SOD活性有显著的差异(P<0.05);骤降过程中,不同的降温幅度对CAT、SOD和AKP活性有显著的影响(P<0.05);缓降过程中,几种免疫酶的活性随着温度的降低都产生了较为明显的变化。温度低于2~4℃以及降温幅度为9.5℃都会对刺参的免疫和生理指标产生显著的影响;缓降对刺参免疫指标的影响比骤降要小。

关 键 词:葡萄品种  葡萄品种  黄化病  生长发育  叶绿素含量  
收稿时间:2011/12/9 0:00:00
修稿时间:2012/3/21 0:00:00

A Preliminary Study of Temperature Reduction on Immune Enzymes, Soluble sugars and Soluble Proteins in Sea cucumber
Abstract:The purpose of this study was to investigate the effects of temperature reduction on immune enzymes, soluble sugars and soluble proteins in sea cucumber (Apostichopus japonicus) preliminarily. Two temperature reduction modes were adopted. Sea cucumbers were designed to do cooling program including mild temperature and acute temperature inside. The result showed: (1) There was significant effect of two temperature reduction modes on the content of soluble proteins in the body wall of sea cucumbers (P<0.05). In the process of acute temperature reduction, the different magnitudes of temperature reduction (9.5℃, 5.5℃, 3.5℃) were significantly affected the soluble sugars and soluble proteins (P<0.05). In the process of mild temperature reduction, soluble sugars and soluble proteins varied obviously at 2℃. (2) There was a significant effect of two temperature reduction modes on the activities of CAT and SOD in the coelom fluid of sea cucumbers; The different magnitudes of temperature reduction significantly affected the activities of CAT, SOD and AKP in the coelom fluid of sea cucumbers (P<0.05) at the process of acute temperature reduction. The activities of several immune enzymes changed gradually with the decrease of acclimation temperature at the process of mild temperature reduction. Temperature below 2℃-4℃ and the temperature reduction with 9.5℃ had a significant effect on the immune and physiological indexes of the sea cucumber. Mild temperature reduction had smaller influence on the immune indexes of sea cucumber than acute temperature reduction does.
Keywords:Sea Cucumber (Apostichopus japonicus)  Temperature Reduction  Immune Enzymes  Soluble Proteins  Soluble Sugars
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