细菌糖蛋白对螯虾免疫因子的影响

Effect of bacterial glycoprotein on immune factors in Procambarus clarkii

实验检测了气味黄杆菌的胞外糖蛋白对克氏原螯虾（Ｐｒｏｃａｍｂａｒｕｓ ｃｌａｒｋｉｉ）的几种非特异性免疫困子一凝集素、酚氧化酶、溶菌、抗菌和超氧化物歧化酶等活力的影响。注射１０ ｍｇ糖蛋白后，实验组螯虾血清的免疫因子活力均高于对照组，凝集素活力在第１～４天最高；酚氧化酶在第１～５天维持较高活力，最大活力在第 ２天，溶菌、抗菌活力在第 １～ ６天维持较高水平，分别在第 ３天、第 ２天达到最大。与对照组相比，实验组螯虾肌肉的溶菌和抗菌、超氧化物歧化酶活力没有明显的变化。结果表明：气味黄杆菌的胞外糖蛋白可增强螯虾血淋巴的凝集素、酚氧化酶、溶菌和抗菌活力。

The Flavobacterium odoratum extracellular glycoprotein, prepared with sea water culture media and by centrifugalizing, fertilyzing and filtrating, was injected into fresh water crayfish Procambarus clarkii at the intercoxal region between the first and second abdominal segment. Then, their blood-lymph was taken out every day, and the activities of lectin, phenoloxidase(PO), bacteriolysis and antibacteria in the serium and the bacteriolysis, antibacteria and SOD in the muscle were analysed. The results show that the activities of all the above immune factors in serum in test groups are higher than those in control, with lectin activity maintaining at the maximum level within day I to day 4 after the injection, PO activity remaining high within day I to day 4 and reaching highest on the second day. SOD, bacteriolysis and antibacterial activities in the muscle between test and control groups have no evident differences. It comes to the conclusion that the glycoprotein of F. bacterium is able to stimulate activities of lectin, phenoloxidase, bacteriolytic and antibacterial in blood-lymph of crayfish.