Study On Four Kinds Of Isozymes In Three Kinds Of Farming Shrimps

Macrobrachium nipponense, Macrobrachium rosenbergii and Penaeus vannmei are all classified as Arthropoda, Crustacea, Decapoda, Natantia. The research focus on the isozymes of esterase(EST), peroxidase(POD), acid phosphatase(ACP) and alkaline phosphatase(ALP) from the five different tissues (eye, liver, heart, muscle, gill) of three kinds of shrimps. The basic characteristics of enzymes such as tissue specificity, activity and introcellular distribution were studied using isozyme analysis technique, thus provide a basis information for further research on the relations between isozyme variation and disease.1 Study on EST isozymesMacrobrachium nipponense, Penaeus vannmei and Macrobrachium rosenbergii as materials, the EST isozymes were analyzed by means of polyacrylamide gel disc eletrophoresis(PAGE) and enzyme activity analysis. Results showed that EST was alkaline. The optimum pH of EST was 8.0 for all three kinds of shrimps. The enzyme was most stable at pH 8.5 for Macrobrachium rosenbergii while the optimum pH was 8.0 for Macrobrachium nipponense and Penaeus vannmei. The optimum temperature of EST was 40°C for Macrobrachium nipponense and Penaeus vannmei, and 45°C for Macrobrachium rosenbergii. The EST of Macrobrachium nipponense and Macrobrachium rosenbergii losed it s 75% activity when heated for 5 min under 60°C. The EST activity of three species in livers was the strongest, others in order was hearts, gills, eyes and muscles. Eletrophroesis showed that EST tissue specificity was evident in the five tissues of three kinds of shrimps. The EST bands expressed in livers were more in number and more complicated while they were less in eyes and muscles. Compared with healthy individuals, there was notable difference isozymes bands in sick individuals of Macrobrachium rosenbergii and Penaeus vannmei in all tissues and specially in livers.2 Study on POD isozymesThe POD isozyme in three kinds of shrimps was compared and studied. The result...