Digestive enzyme activities are higher in the shortfin mako shark, Isurus oxyrinchus, than in ectothermic sharks as a result of visceral endothermy

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• 作者：Kyle C. Newton ; James Wraith ; Kathryn A. Dickson
• 关键词：Digestive enzyme ; Lamnid shark ; Lipase ; Pepsin ; Trypsin ; Temperature ; Visceral endothermy
• 刊名：Fish Physiology and Biochemistry
• 出版年：2015
• 出版时间：August 2015
• 年：2015
• 卷：41
• 期：4
• 页码：887-898
• 全文大小：535 KB
• 参考文献：Abascal FJ, Quintans M, Ramos-Cartelle A, Mejuto J (2011) Movement and environmental preferences of the shortfin mako, Isurus oxyrinchus, in the southeastern Pacific Ocean. Mar Biol 158:1175-184View Article
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• 作者单位：Kyle C. Newton (1) (2)
  James Wraith (3)
  Kathryn A. Dickson (1)
  
  1. Department of Biological Science, California State University Fullerton, 800?N. State College Blvd, Fullerton, CA, 92834, USA
  2. Department of Biological Science, Florida Atlantic University, 777 Glades Road, Boca Raton, FL, 33431, USA
  3. Fisheries Resource Division, Southwest Fisheries Science Center, National Marine Fisheries Service, National Oceanic and Atmospheric Administration, 8901 La Jolla Shores Drive, La Jolla, CA, 92037, USA
  
• 刊物类别：Biomedical and Life Sciences
• 刊物主题：Life Sciences
  Hydrobiology
  Animal Physiology
  Animal Anatomy, Morphology and Histology
  Animal Biochemistry
  Zoology
  
• 出版者：Springer Netherlands
• ISSN：1573-5168

文摘

Lamnid sharks are regionally endothermic fishes that maintain visceral temperatures elevated above the ambient water temperature. Visceral endothermy is thought to increase rates of digestion and food processing and allow thermal niche expansion. We tested the hypothesis that, at in vivo temperatures, the endothermic shortfin mako shark, Isurus oxyrinchus, has higher specific activities of three digestive enzymes—gastric pepsin?and pancreatic trypsin and lipase—than the thresher shark, Alopias vulpinus, and the blue shark, Prionace glauca, neither of which can maintain elevated visceral temperatures. Homogenized stomach or pancreas tissue obtained from sharks collected by pelagic?longline was incubated at both 15 and 25?°C, at saturating substrate concentrations, to quantify tissue enzymatic activity. The mako had significantly higher enzyme activities at 25?°C than did the thresher and blue sharks at 15?°C. This difference was not a simple temperature effect, because at 25?°C the mako had higher trypsin activity than the blue shark and higher activities for all enzymes than the thresher shark. We also hypothesized that the thermal coefficient, or Q 10 value, would be higher for the mako shark than for the thresher and blue sharks because of its more stable visceral temperature. However, the mako and thresher sharks had similar Q 10 values for all enzymes, perhaps because of their closer phylogenetic relationship. The higher in vivo digestive enzyme activities in the mako shark should result in higher rates of food processing and may represent a selective advantage of regional visceral endothermy.