刺参“参优1号”新品种在不同盐度下的代谢特征和适应性研究

Metabolic characteristics and adaptability of a new variety of sea cucumber “Shenyou No.1” under different salinities

中文关键词: 刺参“参优1号”  盐度适应  生长  呼吸代谢  非特异性免疫酶活性

英文关键词: Sea cucumber “Shenyou No.1”  Salinity adaptation  Growth  Respiratory metabolism  Immune enzyme activities

中文摘要:

      本研究通过测定盐度为14~40条件下，刺参“参优1号”苗种的生长、存活、呼吸代谢及非特异性免疫酶活性差异，确定其适宜和最适盐度条件及其盐度适应机制。结果显示，盐度为23~40时，30 d苗种的存活率(SR)均为100%；盐度在16以下时，苗种全部死亡。盐度为23~40时，苗种的特定生长率(SGR)为正值；盐度为29~37时，SGR较高，为0.9932%/d，盐度为20以下时，SGR降为负值。耗氧率(RO)和排氨率(RN)随盐度的变化呈现出以32为波谷“M”型变化，盐度为32条件下的RO和RN分别为0.0130和0.00138 mg/(g·h)。不同盐度组刺参的O : N值均为8左右，O : N值随盐度升高无显著差异。盐度的升高和降低会引起刺参体腔液中酸性磷酸酶(ACP)、碱性磷酸酶(AKP)、溶菌酶(LZM)、超氧化物歧化酶(SOD)活性显著升高(P<0.05)，在苗种适应盐度胁迫过程中，各盐度组SOD活性的峰值一般在0 d出现，而ACP、AKP活性在第10天出现峰值，LZM活性的峰值在10~20 d。研究表明，刺参“参优1号”适宜的生长盐度为23~40，最适盐度范围为29~37，盐度变化会导致苗种呼吸代谢和免疫酶活性的变化，研究结果将为刺参“参优1号”苗种的推广提供科学依据。

英文摘要:

      Salinity is a key ecological factor for the survival of the sea cucumber (Apostichopus japonicus), and analysis of the adaptation and tolerance mechanisms of new sea cucumber varieties can provide a scientific basis for their promotion. To study the adaptation of a new variety of sea cucumber, “Shenyou No. 1,” the growth, survival, respiratory metabolism, and immune enzyme activities in different salinities (ranging from 14 to 40) were measured. The results revealed that the survival rate was 100% within the salinity range of 23~40, whereas all seedlings died when the salinity was below 16. The specific growth rate (SGR) was positive within the salinity range of 23~40 and reached a peak within the salinity range of 29~37, with the highest SGR being 0.9932%/d at a salinity of 32. With a change in salinity, the oxygen consumption rate and ammonia excretion rate showed a “M” type change, with the trough values obtained at a salinity of 32 with values of 0.0130 mg/(g·h) and 0.00138 mg/(g·h), respectively. The O/N ratio showed no significant difference with the change in salinity. The ACP, AKP, LZM, and SOD activities changed significantly under the high and low salinity stresses. During the adaptation period, the peak of SOD enzyme appeared at 0 d, whereas the peak of ACP and AKP appeared at 10 d, and the peak of LZM appeared at 10~20 d. All the results indicated that the suitable salinity range for the new variety “Shenyou No. 1” was 23~40 and the optimum salinity range was 29~37. Changes in the salinity led to changes in the respiratory metabolism and immune enzyme activity of the seedlings. These results provide a scientific basis for the promotion of the new variety of sea cucumber “Shenyou No. 1.”