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陈自强,张志伟,张志勇,祝斐,贾超峰,孟乾,曹广勇,林志杰.2020.急性低温对黑鲷抗氧化酶活性和 热休克蛋白含量的影响.动物学杂志,55(6):784-792.
急性低温对黑鲷抗氧化酶活性和 热休克蛋白含量的影响
The Effects of Acute Low Temperature Stress on Activities of Antioxidant Enzymes and Heat Shock Protein Content in Acanthopagrus schlegelii
投稿时间:2020-01-17  修订日期:2020-10-27
DOI:10.13859/j.cjz.202006012
中文关键词:  黑鲷  急性低温胁迫  抗氧化酶  热休克蛋白
英文关键词:Black Porgy, Acanthopagrus schlegelii  Acute low temperature stress  Antioxidant enzymes  Heat shock protein
基金项目:江苏省第五期“333工程”科研项目(BRA2020372),江苏省农业重大新品种创制项目(No. PZCZ201744),南通市基础科学研究计划项目(No. JC2019056),江苏省自然科学基金项目(No. BK20181202),江苏省水产良种保种及更新项目(No. 2019-SJ-006-3)
作者单位E-mail
陈自强 水产科学国家级实验教学示范中心上海海洋大学 上海 201306江苏省海洋水产研究所 南通 226007 810780548@qq.com 
张志伟 江苏省海洋水产研究所 南通 226007 zhzhwei2005@126.com 
张志勇 江苏省海洋水产研究所 南通 226007 zhzhwei2005@126.com 
祝斐 江苏省海洋水产研究所 南通 226007 zhzhwei2005@126.com 
贾超峰 江苏省海洋水产研究所 南通 226007 zhzhwei2005@126.com 
孟乾 江苏省海洋水产研究所 南通 226007 zhzhwei2005@126.com 
曹广勇 水产科学国家级实验教学示范中心上海海洋大学 上海 201306江苏省海洋水产研究所 南通 226007 zhzhwei2005@126.com 
林志杰 水产科学国家级实验教学示范中心上海海洋大学 上海 201306 江苏省海洋水产研究所 南通 226007 zhzhwei2005@126.com 
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中文摘要:
      为探究急性低温胁迫对黑鲷(Acanthopagrus schlegelii)生理机能的影响,以1龄黑鲷作为实验鱼,以15 ℃为对照组,设置10 ℃和5 ℃作为低温胁迫组,处理24 h后再转入15 ℃的水体中进行恢复实验,测定不同温度、不同时间点下1龄黑鲷肝的抗氧化酶活性以及热休克蛋白(Hsp)含量的变化。研究结果显示,低温胁迫实验中,低温处理组(10 ℃和5 ℃)在急性低温胁迫的24 h内,超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、谷胱甘肽过氧化物酶(GSH-PX)活性和热休克蛋白含量均呈现先上升后下降的趋势。10 ℃处理组上述三种抗氧化酶活性皆在12 h达到最大值,超氧化物歧化酶、过氧化氢酶活性24 h恢复到对照水平,而谷胱甘肽过氧化物酶在18 h已经恢复到正常水平;在5 ℃处理组,超氧化物歧化酶和过氧化氢酶活性在6 h达到最大值,谷胱甘肽过氧化物酶在18 h达到最大值,且在24 h都仍与对照组有极显著差异,超氧化物歧化酶、过氧化氢酶和谷胱甘肽过氧化物酶活性分别在恢复实验的12 h、12 h和6 h恢复到对照组水平。10 ℃和5 ℃两个处理组的热休克蛋白含量皆在胁迫18 h达到最大,10 ℃处理组在24 h恢复到正常水平,但5 ℃处理组的热休克蛋白含量直到恢复实验结束仍与对照组存在差异。本实验结果表明,急性低温胁迫对超氧化物歧化酶、过氧化氢酶、谷胱甘肽过氧化物酶和热休克蛋白具有显著影响,其均呈现有规律的变化趋势,说明上述酶和蛋白参与了黑鲷的低温胁迫应答过程,通过协同调节黑鲷的生理机能使其适应环境变化,减少急性低温对鱼体的损伤并使其能够在环境骤变情况下存活下来。只有在自我调节范围内,黑鲷随着胁迫时间的延长,其体内才能够建立新的生理平衡来适应低温,因此在黑鲷养殖过程中,应当注意水温不宜低于5 ℃,水温过低时,应尽快将其移入室内,避免水温骤降对鱼体造成损伤。
英文摘要:
      In order to investigate the effects of acute low temperature stress on physiological functions of Black Porgy (Acanthopagrus schlegelii), one-year-old black porgies were used in the experiment. With 15 ℃ as the control group, 10 ℃ and 5 ℃ as the low temperature stress test groups, all test groups were moved to 15 ℃ water for recovering after 24 h treatment. We measured the activities of antioxidant enzymes and heat shock protein content in the liver of Black Porgy at different temperatures. The results show that under the low temperature stress, the activities of superoxide dismutase (SOD), catalase (CAT), glutathione peroxide (GSH-PX) and heat shock protein content gradually increased in the beginning and then decreased. The antioxidant enzyme activity of the 10 ℃ test group reached the maximum at 12 h, the SOD and CAT activities returned to the normal level after 24 h, and GSH-PX returned to the normal level at 18 h (P > 0.05). In the 5 ℃ test group, the SOD and CAT activities reached the maximal value at 6 h, GSH-PX reached the maximal value at 18h, but there were still significant differences between the test group and the control group at 24 h (P < 0.01). The activities of SOD, CAT and GSH-PX were respectively back to the control group level at 12 h, 12 h and 6 h of recovery (Fig. 1﹣3). The heat shock protein content of the two test groups reached the maximum at 18 h, and the 10 ℃ test group returned to a normal level at 24 h (P > 0.05), but the heat shock protein content of the 5 ℃ test group didn’t return to a normal level until the end of the recovery experiment (P < 0.05, Fig.4). The results of this experiment show that the activities of SOD, CAT, GSH-PX and content of heat shock protein are largely affected by the acute low temperature stress, and the regular changes of the above enzymes and protein show that they are involved in low temperature stress response and physiological function adjustment to adapt to environmental changes, reducing the acute low temperature damage to the fish body, which also enables the fish to survive during sudden environmental changes. Only within the range of self-regulation, the Black Porgy can make a new physiological balance to adapt to the low temperature with the extension of stress time. Therefore, during the Black Porgy breeding process, it should be noted that the water temperature should not be lower than 5 ℃; when the water temperature is too low, it should be moved into the room as soon as possible to avoid the damage of sudden water temperature drop.
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