The protection capacity of the crude and whole protein spores of Myxobolus koi as an immunostimulant material development in goldfish (Cyprinus carpio) for preventing Myxobolusis

1st International Conference on Fisheries and Marine Science

Mahasri, G.^1^3 ; Yusuf, M.^2 ; Woro, R.^2 ; Santanumurti, M.B.^3

School of Post Graduate, Universitas Airlangga, Surabaya

60115, Indonesia^1

Post-Graduate Program, Study Program of Fisheries and Marine Biotechnology, Universitas Airlangga, Surabaya

60115, Indonesia^2

Department of Fish Health Management and Aquaculture, Faculty of Fisheries and Marine, Universitas Airlangga, Surabaya

60115, Indonesia^3

关键词: Crude proteins;    Cyprinus carpio;    Laboratory experiments;    Material development;    Protection capacity;    Protein bands;    Survival rate;    White shrimps;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/236/1/012084/pdf
DOI  :  10.1088/1755-1315/236/1/012084

来源: IOP

【 摘 要 】

The aim of this research was to 1) isolate the crude and whole proteine spora of Myxobolus koi using SDS-PAGE and 2) to analyze the profile of the Myxobolus koi protein spore that will be developed for use as an immunostimulant materials that can give protection to goldfish infected by Mxobolus sp. The method of this research was experimental, conducted in a laboratory. The research consisted of two stages; the culturing of the Myxobolus using spore scattering involving the characterization of the crude and whole protein spores using SDS-PAGE and the second stage was analyzing the protection capacity of the protein spore of Myxobolus koi in goldfish. This research is descriptive laboratory experiment. The results showed that there were bands of proteins with a molecule weight (MW) between 41.1 kDa - 230.1 kDa. Based on the protein MW identification of Myxobolus koi spores, there were 5 whole protein bands; MW 41.1 kDa, 51 kDa, 89.8 kDa, 121.7 kDa and a protein with MW 230.1 kDa. The molecule weight (MW) of the crude protein spores of the Myxobolus koi was 150 kDa and 72 kDa. The survival rate of pacific white shrimp that were exposed to the whole protein of Myxobolus koi was 87% and 82% when exposed to crude protein.