汝城地名探源

汝城县地处湖南省东南隅,素有“鸡鸣三省,水注三江”之称,境内文物占迹林立,国家、省级非物质文化遗产保护项目众多,人文历史极为厚重。汝城县是中国行政区划和地名学会、联合国地名专家组命名的“千年古县”,也是中国古祠堂之乡,湖南省历史文化名城;汝城县还是中国农耕文明的发祥地之一,相传中华民族的人文祖先炎帝神农氏作耒耜于汝城耒山。     

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

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.     

论“中国肯氏兽动物群”的多样性及生存时代

地质历史上的二叠纪、三叠纪,正是爬行动物和两栖动物多样辐射的时期,也是低等四足类相互更替的时期。那时地球上只有一个大陆—盘古大陆,中国所处的位置是南海北陆的格局。山西位于华北古陆上,这片土地出露着大面积的三叠纪陆相地层,无数的科研机构、专家学者都曾来这儿工作过,并在这里发现大量的脊椎动物化石,其中最具特色的就是"中国肯氏兽动物群"。本文简要介绍了该动物群的研究历史、多样性概况、时代讨论及在生命演化史上的意义等情况。     

Identification of Fucans from Four Species of Sea Cucumber by High Temperature ~1H NMR

Acidic polysaccharide, which has various biological activities, is one of the most important components of sea cucumber. In the present study, crude polysaccharide was extracted from four species of sea cucumber from three different geographical zones, Pearsonothuria graeffei（Pg） from Indo-Pacific, Holothuria vagabunda（Hv） from Norwegian Coast, Stichopus tremulu（St） from Western Indian Ocean, and Isostichopus badionotu（Ib） from Western Atlantic. The polysaccharide extract was separated and purified with a cellulose DEAE anion-exchange column to obtain corresponding sea cucumber fucans（SC-Fucs）. The chemical property of these SC-Fucs, including molecular weight, monosaccharide composition and sulfate content, was determined. Their structure was compared simply with fourier infrared spectrum analyzer and identified with high temperature 1H nuclear magnetic resonance spectrum analyzer（NMR） and room temperature 13 C NMR. The results indicated that Fuc-Pg obtained from the torrid zone mainly contained 2,4-O-disulfated and non-sulfated fucose residue, whereas Fuc-Ib from the temperate zone contained non-, 2-O- and 2,4-O-disulfated fucose residue; Fuc-St from the frigid zone and Fuc-Hv from the torrid zone contained mainly non-sulfated fucose residue. The proton of SC-Fucs was better resolved via high temperature 1H NMR than via room temperature 1H NMR. The fingerprint of sea cucumber in different sea regions was established based on the index of anomer hydrogen signal in SC-Fucs. Further work will help to understand whether there exists a close relationship between the geographical area of sea cucumber and the sulfation pattern of SC-Fucs.     

Effect of Bacillus baekryungensis YD13 Supplemented in Diets on Growth Performance and Immune Response of Sea Cucumber（Apostichopus japonicus）

The effect of a potential probiotic on the growth performance and immune response of sea cucumber（Apostichopus japonicus） was investigated. Bacillus baekryungensis YD13 isolated from sea cucumber culturing ponds was added to sea cucumber basal feed as a probiotic in different doses（0, the control; 1×10^4（YD134）, 1×10^6（YD136） and 1×10^8（YD138） CFU g-1 of diet）, and administered orally to A. japonicus（initial mean wet weight 5.44 g ± 0.17 g）. The sea cucumbers were fed in 20 aquaria, 5 each treatment, for 60 d. At the end of growth trial, 20 sea cucumbers from each treatment were challenged with Vibrio splendidus. A. japonicus in YD134 and YD136 exhibited significantly better growth performance than control（P 〈0.05）. Five non-specific immune parameters including lysozyme, acid phosphatase, alkaline phosphatase, superoxide dismutase and catalase in coelomic fluid were measured to evaluate the immune response of A. japonicus to the probiotics. Results showed that all parameters were significantly improved when YD11 was supplemented in the dose of 1×10^6 CFU g^-1（P 〈0.05）. The cumulative incidence and mortality after the Vibrio splendidus challenge decreased significantly in sea cucumbers of YD136. Accordingly, 1×10^6 CFU g^-1 of YD13 in diet was recommended for the growth promotion and immune enhancement of A. japonicus.     

海味之冠：鲍

饱鱼居于海参、鱼翅和鱼肚之首，被称为海味之冠。鲍鱼其实与鱼毫无关系，倒与田螺之类沾亲带故。它是海洋中的单壳软体动物，只有半面外壳，壳坚厚，扁而宽，形状有些象人的耳朵，所以也叫它“海耳”。螺旋部只留有痕迹，占全壳的极小部分。壳的边缘有9个孔，海水从这里流进、排出，连鲍的呼吸、排泄和生育也得依靠它。     

RAPD分析中最适样本量和位点数的研究

用25个引物,对40个样本扩增,研究了勒氏笛鲷随机扩增多态性DNA(RAPD)分析中的最适样本量和位点数。结果显示:在样本量达到20且位点数达到70个以上时,遗传距离趋于一个稳定的数值,即在RAPD分析中,样本数应达到20且位点数应达到70才能保证结果的可靠性。     

牛膝总皂苷体外干预人膝骨关节炎软骨细胞Ⅱ型胶原表达及最佳浓度的实验研究

目的：观察牛膝总皂苷（TSA）体外干预人膝骨关节炎软骨细胞增殖及Ⅱ型胶原（CollagenⅡ）表达水平及最佳浓度。方法：将人膝骨关节炎软骨细胞进行分离、培养、鉴定,并将其分为6组,分别为0、0.01、0.05、0.1、0.5、1 mg/ml组。制备TSA存储液及6组不同TSA浓度DMEM/F12（D/F12）培养基,分别用6组培养基对P3代软骨细胞培养并进行细胞形态学观察;采用CCK-8法检测软骨细胞P1、P2、P3传代增殖情况,观察其生长曲线;采用Western-blot法检测P3代软骨细胞Collagen II蛋白表达、RT-PCR法检测CollagenⅡ mRNA表达。结果：软骨细胞体外分离并培养成功,经甲苯胺蓝染色鉴定细胞为软骨细胞来源;CCK-8法绘制的生长曲线符合Logistic生长曲线规律,P3代软骨细胞增殖速度高于P1、P2代;Western-Blot法检测结果显示,Collagen II蛋白表达量浓度为0.5 mg/ml时达最高,RT-PCR法检测结果显示,各组浓度AST能促进软骨组织Ⅱ型胶原mRNA表达上调,以0.5 mg/ml组最明显（P<0.05）。结论：TSA能体外有效促进软骨细胞增殖和Ⅱ型胶原mRNA表达上调,以0.5 mg/ml浓度最明显,具有促进软骨修复的作用,具体作用机制有待进一步研究。     

克氏原鳌虾气象因子影响研究现状与展望

克氏原螯虾主要养殖在长江中下游地区,目前最主要的养殖模式为虾稻共作模式。大量研究结果表明,克氏原螯虾的生长发育与气象要素密切相关。水温在25-30℃时,克氏原螯虾生长较快;16-25℃水温范围内,温度越高,越有利于雌虾卵巢发育;20-30℃水温范围内,水温越高,受精卵孵化时间越短。光明和黑暗时间之比为16 h∶8 h时,最有利于雌虾性腺发育。与克氏原螯虾养殖有关的气象灾害主要有暴雨洪涝、高温热害、低温冷害。鉴于目前的养殖和气象因子影响研究及服务现状,建议气象部门开展虾-稻种养基地气象观测站网建设,开展气温与水温相关性和水温预报研究,以及气象要素对克氏原螯虾影响的定量化研究。     

熟制方式对克氏原螯虾剥壳效果及品质的影响

【目的】探究蒸制和煮制两种熟制方式对克氏原螯虾（Procambarus clarkii）剥壳效果与品质的影响。【方法】通过对克氏原螯虾进行冷水蒸制和煮制,使其中心温度分别达到60、70、80、90℃,测定其剥壳效果,分析虾壳、肉品质的变化。【结果】煮制与蒸制两种方式在中心温度到达80℃以上时,均对克氏原螯虾有松壳效果。其中,煮制使中心温度达到80℃或90℃时,机械和人工剥壳效果均更好,且对克氏原螯虾的品质保留较好。蒸制中心温度达到90℃的克氏原螯虾品质以及色泽较好,但剥壳效果不及煮制中心温度达到90℃者。中心温度达到60℃时,煮制与蒸制的熟化程度较低,剥壳效果较差,克氏原螯虾的壳肉硬度较大,但肌原纤维蛋白含量较高。【结论】结合剥壳效果与壳、肉品质来看,在克氏原螯虾加工中,选择煮制预处理较好,同时应使中心温度达到80℃以上。