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

文献类型： 外文期刊

第一作者： Xu Qinzeng

作者： Xu Qinzeng;Xu Qiang;Yang Hongsheng;Gao Fei

作者机构：

关键词： fatty acid (FAs);Apostichopus japonicus;aestivation;multivariate analysis

期刊名称：CHINESE JOURNAL OF OCEANOLOGY AND LIMNOLOGY （ 影响因子：1.068； 五年影响因子：0.983 ）

ISSN： 0254-4059

年卷期： 2014 年 32 卷 6 期

页码：

收录情况： SCI

摘要： 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 non-aestivated 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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