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| 马尾藻多糖对南美白对虾免疫调节作用 | |
| 引用本文： | 何颖,陈忠伟,高建峰,胡庭俊,刘伟,赵武,胡帅,赵武,关忠谊,李斌,梁家幸.马尾藻多糖对南美白对虾免疫调节作用[J].安徽农业科学,2008,36(31). |
| 作者姓名： | 何颖 陈忠伟 高建峰 胡庭俊 刘伟 赵武 胡帅 赵武 关忠谊 李斌 梁家幸 |
| 作者单位： | 1. 广西兽医研究所,广西南宁,530001 2. 甘肃农业大学,甘肃兰州,730070 3. 广西大学动物科技学院,广西南宁,530004 |
| 基金项目： | 广西科技攻关项目 |
| 摘 要： | 目的]研究马尾藻多糖对南美白对虾免疫功能的影响。方法]用含不同比例(0、0.10%、0.15%和0.20%)马尾藻多糖的虾饲料喂养对虾14 d,测定虾血淋巴液中溶菌酶、超氧化物歧化酶、酚氧化物酶和酸性磷酸酶的活性,计算攻毒感染后不同处理对虾存活率。结果]含马尾藻多糖0.20%的虾饲料能极显著提高溶菌酶和酚氧化物酶活性,显著提高超氧化物歧化酶、酸性磷酸酶活性和攻毒虾存活率,溶菌酶和酚氧化物酶含量分别达到(0.209±0.076)(、258.800±203.080)U/ml;含马尾藻多糖0.15%的虾饲料能极显著提高酚氧化物酶和超氧化物歧化酶活性,显著提高溶菌酶活性和攻毒虾存活率,酚氧化物酶和超氧化物歧化酶含量分别达到(321.267±218.406)和(0.453±0.190)U/ml。结论]马尾藻多糖能显著增强南美白对虾的免疫功能,其加入量为0.20%时效果最好。 |
| 关 键 词： | 马尾藻多糖 酶活性 存活率 免疫调节 |
Immunoregulation Effect of Sargassum Polysaccharides on White-leg Shrimp |
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| Abstract: | Objective] The research aimed to study the effect of sargassum polysaccharides on immune function of white-leg shrimp.Method] The shrimp feedstuff with sargassum polysaccharides of different ratios(0,0.10%,0.15% and 0.20%) was taken to feed white-leg shrimp for 14 d.The activities of lysozyme,superoxide dismutase,phenoloxidase and acid phosphatase in shrimp hemolymph were detected and the survival rate of shrimp was calculated after challenge exposure.Result] The shrimp feedstuff with 0.20% sargassum polysaccharides could increase the activity of lysozyme and phenoloxidase extremely significantly and increase the activity of superoxide dismutase,acid phosphatase and the survival rate of challenged shrimp significantly,and the content of lysozyme and phenoloxidase reached(0.209±0.076) and(258.800±203.080) U/ml resp.The shrimp feedstuff with 0.15% sargassum polysaccharides could increase the activity of phenoloxidase and superoxide dismutase extremely significantly and increase the activity of lysozyme and the survival rate of challenged shrimp significantly,and the content of phenoloxidase and superoxide dismutase reached(321.267±218.406) and(0.453±0.190) U/ml resp.Conclusion] The sargassum polysaccharides could enhance the immune function of white-leg shrimp and the effect was better when its addition amount was 0.20%. |
| Keywords: | Sargassum polysaccharides Enzyme activity Survival rate Immunoregulation |
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