Changes in nitric oxide level and nitric oxide synthase and sensitivity to Vibrio parahaemolyticus in serum of white leg shrimp exposed to sudden changes in water temperature
ZHU Hong-you, WANG Guang-jun, YU De-guang , XIE Jun
1. Pearl River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510380, China; 2. College of Life Science and Technology, Shanghai Fisheries University, Shanghai 200090, China
Abstract: Changes in nitric oxide （NO） concentration, nitric oxide synthase （NOS） activity and lysozyme activity in serum and mortality due to infection of Vibrio parahaemolyticus were determined in white leg shrimp Litopenaeus vannamei exposed to sudden changes in water temperature from 25℃ to 22℃ （ Group A）, 25℃ to 19℃ （Group B）, 25℃ to 16℃ （Group C） and exposed to constant water temperature 25℃ （Control Group）. The results showed that nitric oxide concentration, nitric oxide synthase activity and bacteriolytic activity in shrimp serum were not significantly different from that of the control group 6 hours after sudden changes. 24 hours after sudden changes, however, there were significantly higher NOS activity and NO concentration in Group B than that in Control Group. But NOS activity in Group C decreased significantly. And bacteriolytic activity in the shrimp serum was not significantly different from that in Control Group 24 hours after sudden changes. At same time, mortality （58.3%） due to Vibrio parahaemolyticus infection in Group C was significantly higher than that in Control Group （33.3%）. These results showed that nitric oxide synthase activity, and bacteriolytic activity reduced in the serum from the shrimp exposed to sudden water temperature change, indicating that the shrimp had low resistance to diseases.
朱宏友, 王广军, 余德光, 谢骏. 水温骤降后凡纳滨对虾血清中NO、NOS水平及对副溶血弧菌的敏感性[J]. 大连海洋大学学报, 2006, 21(1): 46-50.
ZHU Hong-you, WANG Guang-jun, YU De-guang , XIE Jun . Changes in nitric oxide level and nitric oxide synthase and sensitivity to Vibrio parahaemolyticus in serum of white leg shrimp exposed to sudden changes in water temperature. Journal of Dalian Ocean University, 2006, 21(1): 46-50.
2006, Vol. 21 
