Long-term preservation of silkworm eggs

它是在一个连续的工业中被要求保留一个丝绸蠕虫蛋，再多两年。口腔溃疡类型的长期保存可能会导致口腔溃疡的持续时间。由于这一点，一些注意力从内分泌蛋白、环境生理学、生物化学和遗传学的角度来看得到了证实。对长期保存的最显著影响是由鸡蛋直接转移到低于1 ° C和在此温度下的维护。这些鸡蛋残留在diapause状态中，它们是由山梨醇高累积和NAD-山梨醇脱氢酶活性的一个痕迹水平引起的。这些鸡蛋的diapaud将在保持5 ° C的时间超过2个月。因此，鸡蛋的保存取决于在1 ° C的冷却期。Ehereas，非口服鸡蛋安全地储存在10 ° C，而不是1 ° C。However， dkapause对非糖尿病卵生产者进行荷尔蒙治疗，关于糖尿病卵和这些卵在1 ° C保留更长的时间。主要的diapause，某些生物化学适配器，chorion中的脂质，yolks中的聚合物，embryos中的DNA和RNA这些代谢转移被认为是在diapause physiology中发现的：在liwuid nitrogen中开发的卵巢完全成功地保存，使其能够在他们身上成熟鸡蛋和从植入的鸡蛋后形成大鸡蛋的能力。进一步的，一些grnetical characterists显然包含在敏感性中，以减少1 ~ C，建议长时间保存丝蠕虫卵也是通过遗传选择来改进的。

It is desired in sericultural industry to preserve silkworm eggs more than two years. Long-term preservation of diapause type of eggs is assumed to prolong the diapause periods. For this, some attempts were done in view of endocrinonolgy, environmental physiology, biochemistty and genetics. Most significant effects on long-term preservation were obtained by direct transfer of the eggs into below 1゜C and maintenance at this temperature. These eggs remained at diapause state which is characterized by a high accumulation of sorbitol and a trace level of NAD-sorbitol dehydrogenase activity. The diapaude of these eggs were to be terminated by keeping at 5゜C for more than 2 months. Thus, the preservation of eggs closely depends on the chilling periods at 1゜C. Ehereas, non-diapause eggs were safely stored at 10゜C rather than 1゜C. However, dkapause hormone treatment on non-diapause egg producers brought about induction of diapause eggs and these eggs were preserved longer at 1゜C. To maintain diapause, some biochemical adaptation occurred; lipids in chorion, polyols in yolks and DNA and RNA in embryos. These metabolic shiftsare indispensably incorporated into the diapause physiology.Developing ovaries were sucessfully preserved in liwuid nitrogen, which maintain their ability to mature eggs in them and larval hatching from embryonated eggs after parthenogenic activation. Further, some grnetical charactors are shown to be included in sensitivity to chilling at 1゛C, suggesting that long-term preservation of silkworm eggs is also inproved by genetical selections.