Detailed Analysis of Lipids in Edible Viscera and Muscles of Cooked Crabs <i>Portunus trituberculatus</i> and <i>Portunus pelagicus</i>

Lu, Ting; Yan, Shaofeng; Cui, Guoxin; Yin, Fawen; Yu, Zhuo‐Liang; Zhou, Da‐Yong

doi:10.1080/10498850.2020.1741753

Cited by 7 publications

(12 citation statements)

References 36 publications

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“…However, in the present investigation, we recorded a significant amount of DHA (11.5%) in the horned turban. Similarly, Lu et al [18] recorded a significantly higher amount of EPA and DHA in the edible viscera of female Gazami crab (7.72% EPA and 16.5% DHA), compared with the male Gazami crab (3.47% EPA and 7.30% DHA). We recorded 13.4% EPA and 17.1% DHA in the male Gazami crab (female Gazami crab not investigated) in the present investigation.…”

Section: Fatty Acidsmentioning

confidence: 80%

“…Fatty acid compositions in seafood may vary with season [17], sex (e.g., male vs. female crab) [18], culturing conditions (e.g., wild vs. cultured, diet quality) [19,20], and several other factors [21].…”

Section: Fatty Acidsmentioning

confidence: 99%

“…Similarly, the detailed composition of many shellfish species commonly consumed in Korea is not available. Furthermore, similarly to sterols, fatty acids' composition in shellfish may vary with season [17], sex (e.g., male vs. female crabs) [18], culturing conditions (e.g., wild vs. cultured, and diet quality) [19,20], and several other factors [21].…”

Section: Introductionmentioning

confidence: 99%

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Anticancer Potential of Lipophilic Constituents of Eleven Shellfish Species Commonly Consumed in Korea

Shin

Song

et al. 2021

Antioxidants

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The present study was aimed to investigate the composition and contents and the major lipophilic compounds, including the sterols, fatty acids, and tocols of shellfish species. Moreover, to explore the antitumor activity of these lipophilic constituents, their cytotoxicity potentials were determined against five different human cancer cells, including colon carcinoma (HCT116), epithelial melanoma (A2058), glioblastoma multiforme (T98G), lung carcinoma (A549), and adenocarcinoma (HeLa). The results show a significant variation in the contents and composition of lipophilic constituents among the studied species. The highest omega-3 (n-3) polyunsaturated fatty acids (PUFAs) were recorded from arrow squid and pacific oysters, accounting for 53.2% and 53.0% of their total fatty acids, respectively. However, the highest cholesterol content was also recorded in arrow squid (154.4 mg/100 g; 92.6% of total sterols). In contrast, in the Japanese littleneck, Yesso scallop, and common orient clam, cholesterol was just 17.1%, 18.3%, and 18.9% of total sterols, respectively, making them the richest source of non-cholesterol sterols (NCS). Lipids extracted from shellfish species showed ABTS+•- and DPPH•-scavenging activities. In the cytotoxicity analysis, lipids extracted from the Argentine red shrimp showed the highest cytotoxicity against glioblastoma multiforme T98G cells, with an IC50 value of 12.3 µg/mL. The composition and cytotoxicity data reported herein may help explore the nutritional and anticancer potentials of shellfish species.

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Section: Fatty Acidsmentioning

confidence: 80%

Section: Fatty Acidsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Anticancer Potential of Lipophilic Constituents of Eleven Shellfish Species Commonly Consumed in Korea

Shin

Song

et al. 2021

Antioxidants

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“…Rather than intramuscular adipocytes as in vertebrates, crustacean muscle lipid content appears to be derived mainly from cell membrane phospholipids (PL) and sterols, with a large component of the PLs being long chain (lc) polyunsaturated fatty acids (PUFA), such as the nutritionally important omega-3 fats, eicosapentaenoic acid (EPA) and DHA (Chapelle 1977 ; Zhao et al 2015 ; Shu-Chien et al 2017 ; Lu et al 2020 ). Although some lc-PUFA synthesis genes have shown expression in muscle tissue (Toledo 2019 ), crustacean lipid synthesis and oxidation primarily occurs in the hepatopancreas (the organ functionally equivalent to the liver and adipose tissue in vertebrates, and the fat body in insects) with lipids (predominantly phospholipids) being disseminated to other tissues, including muscle, via the hemolymph (O’Connor et al 1968 ; Teshima et al 1986 ; Garofalaki et al 2006 ).…”

Section: Myogenesis and Adipogenesis In Aquatic Invertebratesmentioning

confidence: 99%

Differentiation and Maturation of Muscle and Fat Cells in Cultivated Seafood: Lessons from Developmental Biology

Bomkamp¹,

Musgrove

Marques

et al. 2022

Mar Biotechnol

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Cultivated meat, also known as cultured or cell-based meat, is meat produced directly from cultured animal cells rather than from a whole animal. Cultivated meat and seafood have been proposed as a means of mitigating the substantial harms associated with current production methods, including damage to the environment, antibiotic resistance, food security challenges, poor animal welfare, and—in the case of seafood—overfishing and ecological damage associated with fishing and aquaculture. Because biomedical tissue engineering research, from which cultivated meat draws a great deal of inspiration, has thus far been conducted almost exclusively in mammals, cultivated seafood suffers from a lack of established protocols for producing complex tissues in vitro. At the same time, fish such as the zebrafish Danio rerio have been widely used as model organisms in developmental biology. Therefore, many of the mechanisms and signaling pathways involved in the formation of muscle, fat, and other relevant tissue are relatively well understood for this species. The same processes are understood to a lesser degree in aquatic invertebrates. This review discusses the differentiation and maturation of meat-relevant cell types in aquatic species and makes recommendations for future research aimed at recapitulating these processes to produce cultivated fish and shellfish.

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“…BSC is rich in protein, saturated fatty acids, polyunsaturated and monounsaturated fatty acids, and minerals, such as magnesium, calcium, zinc, and iron [17]; and its nutritional contents of BSC greatly vary according to gender and edible parts [18]. It has been suggested in the previous study that due to its high nutritional contents, crab offers higher potential valueadded products for commercial utilization [19]. For instance, Thomas et al [20] studied and standardized BSC as a ready-to-eat pasteurized crab spread.…”

Section: Introductionmentioning

confidence: 99%

Acceptability and Shelf-life Testing of Newly Formulated Crab Balls from Blue Swimming Crab (Portunus pelagicus)

2022

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Meatballs made from fishery products such as fish, shrimp, and squid are among the popular street foods in Asia. To meet the increasing demand for these street foods, there is a need to develop/formulate new balls out of fishery products. Hence, in this study, crab balls from blue swimming crabs (Portunus pelagicus) were formulated and standardized using three formulations (meat and binder ratio): Formulation A (50:50), Formulation B (60:40), and Formulation C (70:30). Sensory attributes such as flavor, color, texture (juiciness and chewiness), and general acceptability of the three formulations were evaluated by sensory panelists. Selected formulation was further analyzed in terms of shelf-life testing and comparison with the existing commercial squid ball. Consumer testing was also done to determine the feasibility of the formulated crab ball. Results revealed that Formulations B and C received the highest overall score of sensory attributes (p

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Detailed Analysis of Lipids in Edible Viscera and Muscles of Cooked Crabs Portunus trituberculatus and Portunus pelagicus

Cited by 7 publications

References 36 publications

Anticancer Potential of Lipophilic Constituents of Eleven Shellfish Species Commonly Consumed in Korea

Anticancer Potential of Lipophilic Constituents of Eleven Shellfish Species Commonly Consumed in Korea

Differentiation and Maturation of Muscle and Fat Cells in Cultivated Seafood: Lessons from Developmental Biology

Acceptability and Shelf-life Testing of Newly Formulated Crab Balls from Blue Swimming Crab (Portunus pelagicus)

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