Amino acid compounds released by the giant freshwater prawn Macrobrachium rosenbergii during ecdysis:a factor attracting cannibalistic behaviour?  

罗氏沼虾蜕皮过程中释放的氨基酸组分是引发同类残杀的因素?

作　　者：Abu Seman JUNETA-NOR Noordiyana Mat NOORDIN Mohamad Nor AZRA Hong-yu MA Norainy Mohd HUSIN Mhd IKHWANUDDIN 

机构地区：[1]institute of Tropical Aquaculture and Fisheries,Universiti Malaysia Terengganu,Kuala Nerus,Terengganu 21030,Malaysia [2]Faculty of Fisheries and Food Sciences,Universiti Malaysia Terengganu,Kuala Nerus,Terengganu 21030,Malaysia [3]Guangdong Provincial Key Laboratory of Marine Biotechnology,Shantou University,Shantou 515063,China [4]STU-UMT Joint Shellfish Research Laboratory,Shantou University,Guangdong 515063,China

出　　处：《Journal of Zhejiang University-Science B(Biomedicine & Biotechnology)》2020年第10期823-834,共12页浙江大学学报（英文版）B辑（生物医学与生物技术）

基　　金：Fundamental Research Grant Scheme from the Ministry of Higher Education,Malaysia(No.59324)。

摘　　要：Ecdysis is a comm on phe nomenon that happe ns throughout the life phase of the giant freshwater prawn Macrobrachium rosenbergii.It is vital to better understand the correlation between cannibalism and biochemical compound that exists during the moulting process.The objective of the present study was to determine the amino acid profile released by M.rosenbergii during the ecdysis process that promotes cannibalism.To accomplish this,changes in amino acid levels(total amino acid(TAA)and free amino acid(FAA))of tissue muscle,exoskeleton,and sample water of culture medium from the moulting(E-stage)and non-moulting(C-stage)prawns were analysed using highperformanee liquid chromatography(HPLC).Comparison study revealed that among the TAA compounds,proline and sarcosine of tissues from moulting prawn were found at the highest levels.The level of FAA from water that contains moulting prawns(E-stage)was dominated by tryptophan and proline.Significant values obtained in the present study suggested that these amino acid compounds act as a chemical cue to promote cannibalism in M.rosenbergii during ecdysis.The knowledge of compositions and compounds that were released during the moulting process should be helpful for better understanding of the mechanism and chemical cues that play roles on triggering cannibalism,and also for future dietary man ipulati on to improve feeding efficie ncies and feeding man agement,which in directly impacts productivity and profitability.目的:确定罗氏沼虾在蜕皮过程(该过程引起同类残杀)中释放的氨基酸组分,并明确其中差异的氨基酸成分。创新点:了解罗氏沼虾蜕皮过程中生化组分的变化对于理解同类残杀的重要意义。目前,还没有关于同类残杀和蜕皮过程与生化组分之间关系的研究报道。本研究以此为切入点,采用统计学方法探究二者之间的关联,并鉴定其中差异的氨基酸成分。方法:在人工饲养条件下,测定了蜕皮阶段和非蜕皮阶段的罗氏沼虾肌肉、外骨骼和养殖水体中的总氨基酸及自由氨基酸组分,采用双因素方差分析法比较分析了两个阶段氨基酸组分的差异,同时鉴定了差异的氨基酸成分。结论:在蜕皮阶段,组织中的总氨基酸以脯氨酸和肌氨酸的含量最高,而水体中的自由氨基酸含量以色氨酸和脯氨酸为主。研究结果表明,这些氨基酸组分在罗氏沼虾蜕皮过程中释放了促进同类残杀的化学信号。

关 键 词：Amino acid compound CANNIBALISM Chemical cue Giant freshwater prawn MOULTING 

分 类 号：S91[农业科学—水产科学]