南美白对虾血清凝集素的凝集活性及部分性质研究  

Properties of Agglutinin in Serum of Whiteleg Shrimp Litopenaeus vanaminas

作　　者：梁青龙 戴聪杰[2] 陈寅山[3] 

机构地区：[1]泉州医学高等专科学校,福建泉州362000 [2]泉州师范学院生物系,福建泉州362000 [3]福建师范大学生物工程学院,福建福州350007

出　　处：《水产科学》2005年第1期13-16,共4页Fisheries Science

基　　金：福建省自然科学基金资助项目(B0410027)

摘　　要：利用血凝试验及糖抑制试验测定南美白对虾的血清的凝血活性及糖抑制专一性,同时进行热稳定性、pH及Ca2+影响试验。结果显示:南美白对虾血清只能凝集4种红细胞、4种单细胞藻类、4种微生物细胞或孢子。血清对家兔红细胞的凝集可被乳糖、D-甘露糖、D-果糖、D-半乳糖和D-葡萄糖5种糖所抑制,其凝集活性均依赖于Ca2+,在pH为4 0～8 0范围内较稳定,经50℃保温10min后活性完全消失。Serum extract from whiteleg shrimp Litopenaeus vanaminas were detected for agglutinating activity, glyco-inhibiting action, and thermostability. The influence of pH and Ca^(2+) on those activities were tested. The results showed that the serum extract could only agglutinate four kinds of erythrocytes, four species of unicellular algae, four species of the cells and spores of microorganism. Agglutinating activity of serum to rabbit erythrocytes was inhibited by lactose, D-mannose, D-fructose, D-galactose and D-glucose. Serum agglutinating activity depended on Ca^(2+), and was stable at pH 4.0～8.0 and lost at 50℃ by 10 minutes.

关 键 词：南美白对虾 血清 凝集素 性质 

分 类 号：Q959.233[生物学—动物学]