Digestion and Digestive Enzymes in the Herring (Clupea harengus L.)

1935 ◽  
Vol 1 (3) ◽  
pp. 145-157 ◽  
Author(s):  
Helen I. Battle

Crustacean food is partially broken down and digested in the caecum of the stomach of the herring. It becomes more finely divided in the pyloric sac and consists of an oily chyme, intermingled with chitin, mucus and bacterial clumps in the pyloric caeca and intestine. The acidic condition of the gastric contents is probably instrumental in the reddening of chitinous food in the tract. Pepsin from the stomach and trypsin from the pyloric caeca increase in digestive power over a temperature range from 2.4 to 37.5 °C. The stomach secretes a protease (pepsin), a weak amylase, and possibly a weak lipase. The pyloric caeca secrete a strong protease (trypsin), a strong amylase, and a lipase rendered active by bile. The intestinal mucosa exhibits lipolytic and amylolytic ferments, while the bile has some amylolytic properties.

1964 ◽  
Vol 23 (2) ◽  
pp. 233-240 ◽  
Author(s):  
Lichu Hsu ◽  
A. L. Tappel

Six intracellular hydrolases known to be associated with lysosomes in rat liver were found in rat intestinal mucosa. The extent to which they were particulate-bound and the degree of enzyme release when the particulate fractions were suspended in hypotonic media followed the same pattern in both mucosa and liver. The specific activities of the mucosa enzymes were either comparable to or slightly smaller than those of the liver enzymes. These results suggest that the mucosa hydrolases belong to lysosome-like particles. However, differential fractionation of the mucosa indicated that the particles from the mucosa sediment at lower centrifugal forces than do those from the liver and are more heterogeneous in size, bearing a closer resemblance to kidney lysosomes. Possible physiological functions of particulate-bound digestive enzymes in intestinal mucosa are discussed.


2003 ◽  
Vol 77 (1) ◽  
pp. 69-75 ◽  
Author(s):  
H. Rahimian ◽  
J. Thulin

AbstractDuring the summer and autumn of 1994, 1995 and 1996, 406 juvenile herring caught off the Swedish west coast were examined for parasites. Amongst those found was the digenean Pseudobacciger harengulae, which represents new host and locality records for this parasite. Pseudobacciger harengulae has been reported from several species of clupeiformes, mostly from tropical and temperate regions of the Atlantic, Pacific and Indian Oceans. The morphology of P. harengulae is described and compared with earlier descriptions of P. harengulae and P. manteri. The possible relationships between P. harengulae and P. manteri are discussed and the validity of the P. manteri is questioned. Most of the specimens (75%) of P. harengulae were found in the pyloric caeca and the remainder (25%) in the intestine.


1941 ◽  
Vol 5b (3) ◽  
pp. 217-226 ◽  
Author(s):  
W. W. Johnston

An examination of fish digestive organs showed that only the pyloric caeca and intestine showed a sufficiently high yield and a sufficiently high activity to make their commercial use feasible. The intestine had approximately one-quarter the activity of the caeca. Mackerel caeca showed the highest activity and yield of any organ in four species of fish examined. No activating effect parallel to that of mammalian enterokinase on trypsinogen was demonstrated. By comparing the hydrolysis products of casein by pyloric caeca, intestinal mucosa, and hog pancreas, evidence was adduced showing that the enzymic constituents of these preparations are similar.


1953 ◽  
Vol 10 (8) ◽  
pp. 590-598 ◽  
Author(s):  
Joseph A. Stern ◽  
Ernest E. Lockhart

The proteolytic activity of an enzyme preparation from the pyloric caeca of redfish (Sebastes marinus) was studied and measured colorimetrically by the biuret reaction. The optimum temperature of this preparation was found to be 51–52 °C. A statistical study of the data showed the optimum pH to be 8.75, or slightly higher than the optimum pH of trypsin. A comparison of the actions of a commercial leather bate, hog intestinal mucosa, papain, pancreatin, trypsin and the caecal enzyme of redfish on casein led to the conclusion that the pyloric caeca of redfish would furnish a suitable material from which to prepare a leather bate.


Author(s):  
J.A. Lambert ◽  
P.S. Dobson

The defect structure of ion-implanted silicon, which has been annealed in the temperature range 800°C-1100°C, consists of extrinsic Frank faulted loops and perfect dislocation loops, together with‘rod like’ defects elongated along <110> directions. Various structures have been suggested for the elongated defects and it was argued that an extrinsically faulted Frank loop could undergo partial shear to yield an intrinsically faulted defect having a Burgers vector of 1/6 <411>.This defect has been observed in boron implanted silicon (1015 B+ cm-2 40KeV) and a detailed contrast analysis has confirmed the proposed structure.


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