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First published online June 16, 2005
Journal of Experimental Biology 208, 2609-2613 (2005)
Published by The Company of Biologists 2005
doi: 10.1242/jeb.01666
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Antifreeze activity in the gastrointestinal fluids of Arctogadus glacialis (Peters 1874) is dependent on food type

Kim Præbel1,* and Hans Ramløv2

1 University of Tromsø, Norwegian College of Fishery Science, N-9037 Tromsø, Norway
2 Roskilde University, Department of Life Sciences and Chemistry, PO Box 260, DK-4000 Roskilde, Denmark

* Author for correspondence (e-mail: kim.praebel{at}nfh.uit.no)

Accepted 26 April 2005

The influence of two food types, Boreogadus saida (Bs) and crustaceans (Cr), on the osmolality, ion concentrations, antifreeze activity and antifreeze glycoprotein (AFGP) distribution in the gastrointestinal fluids of the Arctic gadoid Arctogadus glacialis was determined. The gastrointestinal fluids were hyperosmotic to serum but no significant differences in osmolality were found between the two food types. The food type significantly affected the antifreeze activity of the mid-gut fluids. The hysteresis freezing points, –3.27±0.30°C and –2.44±0.11°C for B. saida and crustaceans, respectively, were significantly lower than that of serum (–1.99±0.07°C). Furthermore, an exceptionally large thermal hysteresis ranging from 1.47±0.19°C to 2.04±0.30°C was observed in the intestinal fluids of fish feeding on B. saida. Native gel electrophoresis revealed that the gastrointestinal fluids contained AFGPs in all the different size groups. However, differences in band intensities for the two food types suggest that the ingested food has an influence on the concentration of the different AFGP-sizes in these fluids. A decrease in band intensities combined with a drop in thermal hysteresis from mid-gut to hind-gut fluid suggests that absorption of AFGP or possibly degradation occur during digestion.

Key words: Arctogadus glacialis, Boreogadus saida, antifreeze glycoproteins, freezing avoidance, osmolality, ion concentrations, gastrointestinal fluids


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