Analysis of fatty acid composition of sea cucumber Apostichopus japonicus using multivariate statistics  

作　　者：徐勤增 高菲 许强 杨红生 

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》2014年第6期1314-1319,共6页中国海洋湖沼学报（英文版）

基　　金：Supported by the National Marine Public Welfare Research Project(No.201305043);the National Natural Science Foundation of China(No.41106134);the National Key Technology R&D Program of China(Nos.2011BAD13B02,2010BAC68B01)

摘　　要：Fatty acids(FAs) provide energy and also can be used to trace trophic relationships among organisms.Sea cucumber Apostichopus japonicus goes into a state of aestivation during warm summer months.We examined fatty acid profiles in aestivated and non-aestivated A.japonicus using multivariate analyses(PERMANOVA,MDS,ANOSIM,and SIMPER).The results indicate that the fatty acid profiles of aestivated and non-aestivated sea cucumbers differed significantly.The FAs that were produced by bacteria and brown kelp contributed the most to the differences in the fatty acid composition of aestivated and nonaestivated sea cucumbers.Aestivated sea cucumbers may synthesize FAs from heterotrophic bacteria during early aestivation,and long chain FAs such as eicosapentaenoic(EPA) and docosahexaenoic acid(DHA) that produced from intestinal degradation,are digested during deep aestivation.Specific changes in the fatty acid composition of A.japonicus during aestivation needs more detailed study in the future.Fatty acids （FAs） provide energy and also can be used to trace trophic relationships among organisms. Sea cucumber Apostichopus japonicus goes into a state of aestivation during warm summer months. We examined fatty acid profiles in aestivated and non-aestivated A. japonicus using multivariate analyses （PERMANOVA, MDS, ANOSIM, and SIMPER）. The results indicate that the fatty acid profiles of aestivated and non-aestivated sea cucumbers differed significantly. The FAs that were produced by bacteria and brown kelp contributed the most to the differences in the fatty acid composition of aestivated and non- aestivated sea cucumbers. Aestivated sea cucumbers may synthesize FAs from heterotrophic bacteria during early aestivation, and long chain FAs such as eicosapentaenoic （EPA） and docosahexaenoic acid （DHA） that produced from intestinal degradation, are digested during deep aestivation. Specific changes in the fatty acid composition of A. japonicus during aestivation needs more detailed study in the future.

关 键 词：fatty acid （FAs） Apostichopusjaponicus AESTIVATION multivariate analysis 

分 类 号：S917.4[农业科学—水产科学]