Comparison of the Biochemical Composition and Nutritional Quality Between Diploid and Triploid Hong Kong Oysters, Crassostrea hongkongensis

Abstract

This study is the first systematic comparison of the biochemical composition and nutritional quality between diploid and triploid Hong Kong oysters, Crassostrea hongkongensis. Results showed that in the reproductive season, the glycogen content in five tissues (gill, mantle, adductor muscle, labial palps and gonad) was significantly higher (P < 0.05) in triploids than in diploids, with odds ratios (ORs) of 96.26, 60.17, 72.59, 53.56, and 128.52%, respectively. In the non-reproductive phase, significant differences in glycogen content (P < 0.05) between diploid and triploid oysters existed only in gill and gonad. In both diploid and triploid Hong Kong oysters, quantitative real-time PCR analysis of the glycogen synthesis gene (ChGS) and glycogen phosphorylase gene (ChGP) showed that the gene expression patterns matched the pattern of variation in glycogen content. Moreover, in both the reproductive and the non-reproductive phases, triploid Hong Kong oysters had a well balance of essential amino acids and were thus a well source of high-quality protein. Surprisingly, in both phases, significantly higher (P < 0.05) percentages of four essential fatty acids (α-linolenic acid, linoleic acid, eicosapentaenoic acid, and docosahexaenoic acid) were observed in triploids than in diploids. Additionally, the ratio of n-3/n-6 polyunsaturated fatty acids (PUFAs) was much higher in triploids than that in diploids. Variations in Biochemical composition were consistent with the relative expression of the citrate synthase gene (ChCS) and the α-ketoglutarate dehydrogenase gene (ChKD), which are key enzyme genes of the tricarboxylic acid cycle. Overall, the triploid Hong Kong oyster has a better nutritional value and taste than the diploid in terms of glycogen content, protein quality and fatty acid content.

Enhancing lipid nutritional quality of oysters by hybridization betweenCrassostrea gigasandC. angulata

“…It is worth noting that although there are many reports showing that bivalves are rich in n‐3 PUFA, especially EPA and DHA (Manthey‐Karl et al, ; Passi et al, ; Ricardo et al, ), but there was no report on the FA composition can be improved by hybridization. Compared with other studies (Table ), all progenies in the present study had much higher total lipid content (9.1%–9.5% wet weight) than wild and farmed oysters (1.2%–6.7% wet weight) collected from Mediterranean sea (Biandolino et al, ), Beihai, China (Qin et al, ), Rushan Bay, China (Zhu et al, ), Kerala, India (Asha, Anandan, Mathew, & Lakshmanan, ), Malaysia (Aziz, Azlan, Ismail, Alinafiah, & Razman, ), Canada (Pernet, Gauthier‐Clec, & Mayrand, ), Jiaozhou Bay, China (Xu & Yang, ), and Bizerte lagoon, north of Tunisia (Dridi, Salah Romdhane, & Elcafsi, ). The EPA compositions (12.7%–14.9%) of all progenies were comparable to other oyster (EPA = 7.5%–13.3%) (Aziz et al, ; Biandolino et al, ; Dridi et al, ; Pernet et al, ; Qin et al, ; Xu & Yang, ; Zhu et al, ), except for farmed C. madrasensis in Kerala, India (Asha et al, ).…”

“…Compared with other studies (Table ), all progenies in the present study had much higher total lipid content (9.1%–9.5% wet weight) than wild and farmed oysters (1.2%–6.7% wet weight) collected from Mediterranean sea (Biandolino et al, ), Beihai, China (Qin et al, ), Rushan Bay, China (Zhu et al, ), Kerala, India (Asha, Anandan, Mathew, & Lakshmanan, ), Malaysia (Aziz, Azlan, Ismail, Alinafiah, & Razman, ), Canada (Pernet, Gauthier‐Clec, & Mayrand, ), Jiaozhou Bay, China (Xu & Yang, ), and Bizerte lagoon, north of Tunisia (Dridi, Salah Romdhane, & Elcafsi, ). The EPA compositions (12.7%–14.9%) of all progenies were comparable to other oyster (EPA = 7.5%–13.3%) (Aziz et al, ; Biandolino et al, ; Dridi et al, ; Pernet et al, ; Qin et al, ; Xu & Yang, ; Zhu et al, ), except for farmed C. madrasensis in Kerala, India (Asha et al, ). For the DHA composition, the DHA composition of all progenies in present study was higher (7.0%–11.2%) than that of Wild M. galloprovincialis (5.3 ± 0.2%) and Wild C. gigas (6.4 ± 0.4%) in Jiaozhou Bay, China (Xu & Yang, ), but was comparable or lower than oysters in other reports (Asha et al, ; Biandolino et al, ; Dridi et al, ; Pernet et al, ; Qin et al, ; Zhu et al, ).…”

“…The EPA compositions (12.7%–14.9%) of all progenies were comparable to other oyster (EPA = 7.5%–13.3%) (Aziz et al, ; Biandolino et al, ; Dridi et al, ; Pernet et al, ; Qin et al, ; Xu & Yang, ; Zhu et al, ), except for farmed C. madrasensis in Kerala, India (Asha et al, ). For the DHA composition, the DHA composition of all progenies in present study was higher (7.0%–11.2%) than that of Wild M. galloprovincialis (5.3 ± 0.2%) and Wild C. gigas (6.4 ± 0.4%) in Jiaozhou Bay, China (Xu & Yang, ), but was comparable or lower than oysters in other reports (Asha et al, ; Biandolino et al, ; Dridi et al, ; Pernet et al, ; Qin et al, ; Zhu et al, ).…”

“…It is well known that bivalve fatty acids are highly unsaturated and could be a good source of n‐3 PUFA (Manthey‐Karl, Lehmann, Ostermeyer, Rehbein, & Schröder, ; Passi, Cataudella, Marco, Simone, & Rastrelli, ; Qin et al, ; Ricardo et al, ; Zhu, Li, Yu, & Kong, ), due to bivalves mainly feed on phytoplankton (Tan & Ransangan, ). However, the lipid compositions in bivalve are dynamic, which associated with numbers of biological (starvation; Tan & Ransangan, ; Tan & Zheng, ) and environmental factors (food quality and quantity changes, climatic events interfere with feeding or metabolic processes; Tan & Ransangan, , , ).…”

Molecular Basis of Taste and Micronutrient Content in Kumamoto Oysters (Crassostrea Sikamea) and Portuguese Oysters (Crassostrea Angulata) From Xiangshan Bay

“…Oysters are rich in protein, glycogen, free amino acids, polyunsaturated fatty acids, volatile organic compounds, trace elements, and minerals; moreover, they are highly edible and are purported to have medicinal properties (Dridi et al, 2007;Pogoda et al, 2013;Yuasa et al, 2018). The nutrient composition of different oyster species has been extensively studied in many areas (Oliveira et al, 2006;Pogoda et al, 2013;van Houcke et al, 2016;Qin et al, 2018;Yuasa et al, 2018;Zhu et al, 2018;Lin et al, 2019). Biochemical characteristics, volatile organic compounds, taste, and micronutrients vary among species (van Houcke et al, 2016;Yuasa et al, 2018;Lin et al, 2019), strains or brands of the same species (Zhu et al, 2018;Murata et al, 2020), tissues (Liu et al, 2013(Liu et al, , 2020, ploidy levels (Qin et al, 2018), and even culture conditions (Pennarun et al, 2003;van Houcke et al, 2017;Bi et al, 2021).…”