单 位：
中国海洋大学海水养殖教育部重点实验室;青岛海洋科学与技术试点国家实验室海洋渔业科学与食物产出过程功能实验室
摘 要：
为探究岩牡蛎(Crassostreanippona)对不同温度和盐度急性变化的适应性,本研究通过将岩牡蛎从暂养环境(27℃,盐度32)直接转移至5个温度梯度(15℃、19℃、23℃、31℃、35℃)和6个盐度梯度(16、20、24、28、36、40),研究了急性胁迫对岩牡蛎超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、碱性磷酸酶(AKP)、溶菌酶(LSZ)活性、丙二醛(MDA)含量及存活的影响。温度实验结果显示,15～31℃组岩牡蛎存活率均高于71.11%,35℃组存活率最低(34.44%),而15℃组免疫指标活性均受到明显抑制, MDA含量在144 h时达到最大值(46.93 nmol/mg prot);温度19℃、23℃、31℃组SOD、CAT、AKP和LSZ活性及MDA含量受应激显著上升后均逐渐恢复至对照水平。盐度实验结果表明, 40组盐度变化对岩牡蛎存活抑制明显,显著低于其他处理组(P<0.05),适宜岩牡蛎存活的盐度变化为20～36组;盐度16组SOD、CAT、AKP和LSZ活性144 h时均显著低于对照组(P<0.05), MDA含量与胁迫时间成正相关最终达到最大值(45.76 nmol/mg prot)。研究表明,温度和盐度突变均会对岩牡蛎5项免疫指标和存活率产生显著影响,岩牡蛎对温度19～31℃组和盐度20～36组突变具有较强的适应能力。
译 名：
Effects of acute temperature and salinity stress on the survival and immune indexes of Iwagaki oysters, Crassostrea nippona
作 者：
HU Yiming;LI Qi;LIU Shikai;KONG Lingfeng;Key Laboratory of Mariculture, Ministry of Education,Ocean University of China;Laboratory for Marine Fisheries Science and Food Production Processes, Pilot National Laboratory for Marine Science and Technology;
关键词：
Crassostrea nippona;;temperature;;salinity;;survival rate;;immune indexes
摘 要：
In this study, we evaluated the effects of acute temperature and salinity change on the survival and immune function of Iwagaki oysters(Crassostrea nippona). We measured the oysters' survival rates, superoxide dismutase(SOD), catalase(CAT), alkaline phosphatase(AKP), and lysozyme(LSZ) activities, and their malondialdehyde(MDA) content after they were transferred to environments with five different temperatures(15 ℃, 19 ℃, 23 ℃, 31 ℃, and 35 ℃) and six different salinity levels(16, 20, 24, 28, 36, and 40). In the temperature experiment, the minimum survival rate(34.44%) was observed at 35 ℃ and the survival rates of C. nippona were higher in other treatments. At 15 ℃, the SOD, CAT, AKP, and LSZ activities were at low levels and the MDA content reached its highest value(46.93 nmol/mg pro). By contrast, the SOD, CAT, AKP, and LSZ activities and the MDA content in the treatment groups, reached their highest levels after acute temperature stress, then they decreased gradually to the control group level at 19 ℃, 23 ℃, and 31 ℃. In the salinity experiment, the minimum survival rate(71.11%) was observed at a salinity level of 40, which was significantly different from other treatments(P<0.05). The 20, 24, 28, and 36-acute treatment salinity levels were suitable for the survival of C. nippona. The SOD, CAT, AKP, and LSZ activities were significantly lower than the control group(P<0.05) and the MDA content reached its highest value(45.76 nmol/mg pro) on salinity level 16 for 144 h. The results demonstrated that acute changes in temperature and salinity had significant effects on the SOD, CAT, AKP, and LSZ activities as well as on the MDA content and survival rate of C. nippona. Iwagaki oysters could adapt to seawater temperatures of 19℃, 23 ℃, and 31 ℃-acute treatment and 20, 24, 28, and 36-acute treatment salinity levels.
