Effect of water temperature on digestive enzyme activity and gut mass in sea cucumber Apostichopus japonicus (Selenka), with special reference to aestivation

Fei Gao; Hongsheng Yang; Qiang Xu; Fangyu Wang; Guangbin Liu

doi:10.1007/s00343-009-9202-3

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Effect of water temperature on digestive enzyme activity and gut mass in sea cucumber Apostichopus japonicus (Selenka), with special reference to aestivation

Updated：2023-05-16

- Effect of water temperature on digestive enzyme activity and gut mass in sea cucumber Apostichopus japonicus (Selenka), with special reference to aestivation
- Journal of Oceanology and Limnology Vol. 27, Issue 4, Pages: 714-722(2009)
- Affiliations：
  
  1. Institute of Oceanology Chinese Academy of Sciences
  2. Yellow Sea Fisheries Research Institute Chinese Academy of Fishery Sciences
- Author bio：
- Funds：
- DOI：10.1007/s00343-009-9202-3
  CLC：
- Online First：04 December 2009，
  
  Published：2009
- Accepted：
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Gao, F., Yang, H., Xu, Q. et al. Effect of water temperature on digestive enzyme activity and gut mass in sea cucumber Apostichopus japonicus (Selenka), with special reference to aestivation., Chin. J. Ocean. Limnol. 27, 714–722 (2009). https://doi.org/10.1007/s00343-009-9202-3
DOI：

Gao, F., Yang, H., Xu, Q. et al. Effect of water temperature on digestive enzyme activity and gut mass in sea cucumber Apostichopus japonicus (Selenka), with special reference to aestivation., Chin. J. Ocean. Limnol. 27, 714–722 (2009). https://doi.org/10.1007/s00343-009-9202-3 DOI：

摘要

Abstract

The effect of water temperature on gut mass and digestive enzyme activity in sea cucumber Apostichopus japonicus

including relative gut mass (RGM)

amylase

lipase

pepsin and trypsin activities were studied at temperatures of 7

and 28°C over a period of 40 days. Results show that RGM significantly decreased after 40 days at 21°C and markedly decreased over the whole experiment period at 28°C; however

no significant effect of duration was observed at 7 or 14°C. At 14°C

trypsin activity significantly decreased over 10 and 20 days

then increased; amylase and trypsin activity significantly decreased after 40 days at 28°C. However

no significant effect of duration was found on amylase

pepsin or trypsin activities in the other temperature treatment groups. At 28°C

lipase activity peaked in 20 days and then markedly decreased to a minimum at the end of the experiment. On the other hand

pepsin activity at 28°C continuously increased over the whole experimental period. Principle component analysis showed that sea cucumbers on day 40 in the 21°C group and in the previous 20 days in the 28°C group were in the prophase of aestivation. At 28°C

sea cucumbers aestivated at 30–40 days after the start of the experiment. It is concluded that the effect of temperature on the digestion of A. japonicus is comparatively weak within a specific range of water temperatures and aestivation behavior is accompanied by significant changes in RGM and digestive enzyme activities.

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references

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