Analysis of fatty acid composition of sea cucumber Apostichopus japonicus using multivariate statistics

Qinzeng Xu; Fei Gao; Qiang Xu; Hongsheng Yang

doi:10.1007/s00343-015-3328-2

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Analysis of fatty acid composition of sea cucumber Apostichopus japonicus using multivariate statistics

Updated：2023-05-16

- Analysis of fatty acid composition of sea cucumber Apostichopus japonicus using multivariate statistics
- Journal of Oceanology and Limnology Vol. 32, Issue 6, Pages: 1314-1319(2014)
- 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/s00343-015-3328-2
  CLC：
- Online First：18 July 2014，
  
  Published：2014
- Accepted：
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Xu, Q., Gao, F., Xu, Q. et al. Analysis of fatty acid composition of sea cucumber Apostichopus japonicus using multivariate statistics., Chin. J. Ocean. Limnol. 32, 1314–1319 (2014). https://doi.org/10.1007/s00343-015-3328-2
DOI：

Xu, Q., Gao, F., Xu, Q. et al. Analysis of fatty acid composition of sea cucumber Apostichopus japonicus using multivariate statistics., Chin. J. Ocean. Limnol. 32, 1314–1319 (2014). https://doi.org/10.1007/s00343-015-3328-2 DOI：

摘要

Abstract

Fatty acids (FAs) provide energy and also can be used to trace trophic relationships among organisms. Sea cucumber Apostichopus japonicus goes into a state of aestivation during warm summer months. We examined fatty acid profiles in aestivated and non-aestivated A. japonicus using multivariate analyses (PERMANOVA

MDS

ANOSIM

and SIMPER). The results indicate that the fatty acid profiles of aestivated and non-aestivated sea cucumbers differed significantly. The FAs that were produced by bacteria and brown kelp contributed the most to the differences in the fatty acid composition of aestivated and nonaestivated sea cucumbers. Aestivated sea cucumbers may synthesize FAs from heterotrophic bacteria during early aestivation

and long chain FAs such as eicosapentaenoic (EPA) and docosahexaenoic acid (DHA) that produced from intestinal degradation

are digested during deep aestivation. Specific changes in the fatty acid composition of A. japonicus during aestivation needs more detailed study in the future.

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references

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