Elucidating Physiologic Effects of Milk Fish at Low Temperature by Proteomic

• Main Authors: Yi-Zhen Shi, 施貽甄
• Other Authors: Chii-Ming Jiang
• Format: Others
• Language: zh-TW
• Published: 2006
• Online Access: http://ndltd.ncl.edu.tw/handle/93158413381431266408

碩士 === 國立高雄海洋科技大學 === 水產食品科學研究所 === 94 === The milk fish usually is cultured in Subtropical area at middle Taiwan for its vulnerable effects in temperature below 15°C. The massive death often occurred during winter to bring large economic loss. The physiologic stress of fish creatures will occur when the dramatically changes of temperature such as extreme hot or cold. There are many hormone or regulatory proteins secrete in cells when physiologic stress occur. The present study intend to clarify the change of plasma glucose and lactate as well as the changes of serum and muscle proteins in milk fish during cool temperature. To separate each protein more identifiable in 2D electrophoresis、the muscle was pretreated by 2D sample buffer and the serum was pretreated by rehydration buffer. The concentrations of plasma glucose and lactate increased significantly to peak at 48 hours and then decline to the normal level. The obviously changes of proteins occurred after treating with cool temperature even more some specific proteins induced. Whether some unknown proteins are induced will be clarified by the comparisons of the amount and types of proteins in serum and muscle during normal temperature and cool temperature. Each newly induced protein which graphically marked by staining and recognized by Image Master can be identified by MALDI-TOF.