中华绒螯蟹蜕皮过程中鳃组织主要成分及N-乙酰-β-氨基葡萄糖苷酶活性变化  

Major constituents and N-acetyl-β-glucosaminidase activity changes in gills during the molt cycle of Eriocheir sinensis

作　　者：田志环[1,2] 焦传珍[1] 康现江[2] 

机构地区：[1]韶关学院英东生命科学学院,广东韶关512005 [2]河北大学生命科学学院,河北保定071002

出　　处：《淡水渔业》2013年第5期81-84,共4页Freshwater Fisheries

基　　金：河北省自然科学基金(C2011201028);韶关学院香港铭源基金(314-140632)

摘　　要：为探讨中华绒螯蟹蜕皮过程中的生理生化变化,采用生物化学和原子吸收方法,测定了中华绒螯蟹(Eriocheir sinensis)蜕皮过程中鳃组织糖原、蛋白质、无机离子含量及N-乙酰-β-氨基葡萄糖苷酶活性,结果显示:鳃组织糖原含量从蜕皮间期C期至蜕皮前D0期基本稳定,从蜕皮前D1期开始逐渐减低,直至蜕皮后A-B期降至最低。蛋白质含量从蜕皮间期C期至蜕皮前D1期保持稳定,在蜕皮前后(蜕皮前晚期D3-4期和蜕皮后A-B期)含量较高。鳃组织Ca2+含量由蜕皮间期至蜕皮前D3-4期含量降低,而于蜕皮后A-B期恢复到蜕皮间期水平。Mg2+含量在蜕皮过程中无显著变化,而Cu2+和Zn2+含量在蜕皮后A-B期显著高于其他时期。鳃组织N-乙酰-β-氨基葡萄糖苷酶活性在蜕皮前D0和D3-4期显著高于其他时期。结果表明:中华绒螯蟹蜕皮过程鳃组织主要成分和N-乙酰-β-氨基葡萄糖苷酶活性变化和蜕皮周期密切相关。To investigate the physiological and biochemical changes during the moh cycle of Eriocheir sinensis, major constituents and N-acetyl-β-glucosaminidase activity changes in gill tissues of the animal were studied by the methods of biochemistry and atomic absorption in this paper. The results showed that the glycogen content in gill tissues was stable from intermolt C stage to premoh DO stage and started to decrease from premolt D1 stage to postmoh A - B stage. The protein content in gill tissues was stable from intermolt C stage to premolt D1 stage and started to increase around ecdysis （premolt D3-4 stage and postmoh A -B stage）. The Ca2. content decreased from intermolt C stage until premolt D3_4 stage and re- covered to intermolt level in postmoh A - B stage. The Mg^2＋ content was not significantly changed during the molt cycle. The Cu^2 ＋ and Zn^2＋ content were higher in postmolt A - B stage than the other stages. The N-acetyl-β-glucosaminidase activities were higher in premolt DO and D3-4 stages than the other stages. The conclusion indicates that constituents and Nacetyl-β-glucosaminidase activity changes in gills during the molt cycle of E. sinensis are coordinating to the animal＇ s molt stages.

关 键 词：中华绒螯蟹(Eriocheir sinensis) 鳃 糖原 蛋白质 无机离子 N-乙酰-Β-氨基葡萄糖苷酶 

分 类 号：S917.4[农业科学—水产科学]