The effect of feeding on the secretion of pepsin, trypsin and chymotrypsin in the Atlantic salmon, Salmo salar L

被引:38
作者
Einarsson, S
Davies, PS
Talbot, C
机构
[1] UNIV GLASGOW, IBLS, DIV ENVIRONM & EVOLUTIONARY BIOL, GLASGOW G12 8QQ, LANARK, SCOTLAND
[2] GOTHENBURG UNIV, INST ZOOL, DEPT ZOOPHYSIOL, S-41390 GOTHENBURG, SWEDEN
[3] BP NUTR, AQUACULTURE RES CTR, N-4001 STAVANGER, NORWAY
关键词
pepsin; trypsin; chymotrypsin; feeding; Atlantic salmon; secretion; synthesis;
D O I
10.1007/BF01875587
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Pepsin stored in the stomach mucosa of the Atlantic salmon (Salmo salar L.) increases within two days of the onset of starvation. Trypsin and chymotrypsin in the pyloric caeca/pancreas behave similarly, indicating that when no food is present in the gut, digestive enzymes accumulate in the secretory tissues. As a corollary, trypsin and chymotrypsin activities in the gut contents fell during starvation, indicating that secretion is greatly reduced when food is not present. At the onset of feeding, pepsin is rapidly synthesised in the mucosal tissues and then secreted. Twenty four hours after feeding, the pepsin levels of the mucosa are still low, suggesting that synthesis may be a rapid response to the presence of food in the stomach. Secretion of trypsin and chymotrypsin appears to take place as soon as digesta enters the intestine, between 4 and 14h after feeding, and resynthesis of enzyme precursors appears to be complete again within a further 1 Ih. It is suggested that both synthesis and release may be under the control of cholecystokinin.
引用
收藏
页码:439 / 446
页数:8
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