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作 者:邱愚蘅 孙孟辉 王欣 张宾 QIU Yu-heng;SUN Meng-hui;WANG Xin;ZHANG Bin(College of Food and Medicine,Zhejiang Ocean University,Zhoushan 316022,China)
机构地区:[1]浙江海洋大学食品与医药学院
出 处:《食品工业科技》2019年第23期10-16,共7页Science and Technology of Food Industry
基 金:国家自然科学基金项目(31871871);浙江省自然科学基金项目(LY18C200008);浙江海洋大学大学生科技创新项目
摘 要:为探讨镉(Cd2^+)胁迫的紫贻贝机体免疫功能的调控方法,在暂养海水中添加亚硒酸钠、硒化卡拉胶及卡拉胶寡糖进行饲喂试验,评价紫贻贝内脏团和血淋巴中各抗氧化酶的活力变化情况。结果显示,不同饲喂添加物对紫贻贝不同组织中抗氧化酶活性的影响程度及其变化趋势有着不同影响。在0~15 d暂养期间,相比于Cd^2+胁迫和正常紫贻贝处理组,60和120 mg/L硒化卡拉胶和卡拉胶寡糖饲喂处理,对紫贻贝内脏团、血淋巴中总超氧化物歧化酶(T-SOD)、谷胱甘肽过氧化物酶(GSH-PX)、酸性磷酸酶(ACP)、过氧化氢酶(CAT)和酚氧化酶(PO)活力,具有明显的改善提升作用。硒化卡拉胶和卡拉胶寡糖可作为紫贻贝暂养饲喂添加物,用于维持及提升暂养紫贻贝的生理活力,也可为紫贻贝暂养过程中的非特异性免疫调节技术应用提供一定的理论参考。To study the regulation methods of immune function of cultured Mytilus edulis under cadmium(Cd2+) stress during temporary cultivation.Sodium selenite,selenized carrageenan,and carrageenan oligosaccharides were added to cultured seawater and the activity changes of antioxidant enzymes in visceral mass and hemolymph in cultured Mytilus edulis were evaluated.The results indicated that the different added additives showed different effects on the antioxidant enzyme activity and its variation trend. 60 and 120 mg/L selenium carrageenan and carrageenan oligosaccharides were used to feed the cultured mussels during the period of 0~15 days.Compared with the cadmium(Cd^2+) stressed Mytilus edulis and the normal Mytilus edulis,the selenium carrageenan and carrageenan oligosaccharides significantly improved the activities of total superoxide dismutase( T-SOD),glutathione peroxidase( GSH-PX),acid phosphatase( ACP),catalase( CAT),and phenoloxidase( PO). This study is of great significance in that the selenium carrageenan and carrageenan oligosaccharides can be used as temporary feeding nutrients of cultured Mytilus edulis to maintain and enhance the physiological activity of cultured mussels,and also provide some theoretical reference for the application of non-specific immunomodulatory techniques in the process of cultured mussels.
关 键 词:镉(Cd^2+) 紫贻贝 暂养添加物 抗氧化酶 免疫
分 类 号:TS201.1[轻工技术与工程—食品科学]
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