Combined Effects of Temperature and Salinity on Antioxidants in the Immune System of the Pearl Oyster Pinctada fucata

A water environment can impact many physiological processes of aquatic animals. The antioxidant response immune system the pearl oyster to temperature and salinity is great significance health. This study analyzed changes responses under different levels (temperature: 20, 25, 30 °C; salinity: 23, 28, 33‰) in short term (7 d) hepatopancreas other tissues 405 oysters. combined effects on antioxidants were evaluated via surface methodology Box–Benhnken design (BBD) laboratory conditions. secondary activities glutathione peroxidase (GSH-PX), catalase (CAT), superoxide dismutase (SOD) significant, CAT SOD showed an inverted U-shaped trend with increase salinity. Temperature significantly impacted GSH-PX, CAT, (GSH), primary effects, maximum values GSH, observed. phenoloxidase (POX) alkaline phosphatase (AKP) increased increasing temperatures. interaction was significant SOD, but not GSH-PX. between AKP which contrary results hemolymph. expression genes varied tissues, same tissue different. Appropriate immunity index models established optimal combination 24.95 °C 28.11‰, respectively, desirability 0.803. provides theoretical reference points for respond be used establish model shellfish aquaculture.