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

作　　者：高菲 杨红生 许强 王方雨 刘广斌 

机构地区：[1]Institute of Oceanology,Chinese Academy of Sciences [2]Yellow Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences

出　　处：《Chinese Journal of Oceanology and Limnology》2009年第4期714-722,共9页中国海洋湖沼学报（英文版）

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);the National High Technology Research and Development Program of China (863 Program) (No.2006AA100304 /2006AA10A411)

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

关 键 词：digestive enzyme activity relative gut mass （RGM） AESTIVATION water temperature Apostichopus japonicus 

分 类 号：S917.4[农业科学—水产科学]