Antifreeze activity in the gastrointestinal fluids of Arctogadus glacialis (Peters 1874) is dependent on food type

• Published in: Journal of Experimental Biology
• Main Authors: Præbel, Kim, Ramløv, Hans
• Format: Text
• Language: English
• Published: Company of Biologists 2005
• Subjects: Research Article; Arctic; Arctogadus glacialis; Boreogadus saida
• Online Access: http://jeb.biologists.org/cgi/content/short/208/13/2609; https://doi.org/10.1242/jeb.01666

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.