Environmental salinity and dietary lipid nutrition strategy: Effects on flesh quality of the marine euryhaline crab Scylla paramamosain

Luo, Jiaxiang; Monroig, Óscar; Zhou, Qicun; Tocher, Douglas R.; Yang, Yuan; Zhu, Tingting; Lu, Jingjing; Song, Dongying; Jin, Min

doi:10.1016/j.foodchem.2021.130160

Cited by 31 publications

(29 citation statements)

References 35 publications

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“…Diets were prepared following the method described as previous study ( Luo et al., 2021 ). Briefly, 6 iso-nitrogenous (approximately 46% protein) and iso-lipidic (approximately 8.5% lipid) diets were formulated to contain different levels of cholesterol (Shanghai Macklin Biochemical Co., Ltd., China), specifically 0.12%, 0.43%, 0.79%, 1.00%, 1.30% and 2.50% ( Table 1 ).…”

Section: Methodsmentioning

confidence: 99%

“…Swimming crabs were obtained from Hengma nursery farm (Ningbo, China), and acclimatized in 100 L aquaria (length × width × height, 40 cm × 60 cm × 48 cm) with a recirculating aquaculture system (RAS) for 2 weeks during which time they were fed a commercial diet (approximately 45% protein and 8% lipid). Seawater in the RAS was continuously purified by a series of filtration treatments including physical and biofilter systems followed by ultraviolet treatment as described previously ( Luo et al., 2021 ). Crabs were maintained under an artificial light regime of 12 h light (from 08:00 to 20:00) and 12 h dark (from 20:00 to 08:00), and water temperature was controlled at approximately 27.0 °C.…”

Section: Methodsmentioning

confidence: 99%

“…Fatty acid compositions of feeds and hepatopancreas of swimming crabs were determined essentially as described previously ( Luo et al., 2021 ). Briefly, around 120 mg of freeze-dried samples were placed into glass tubes and 1 mL of methyl tricosanoate (C23:0) solution (1.0 mg/mL hexane) added as an internal standard for quantification, and total lipid extracted by chloroform/methanol (2:1 by vol.).…”

Section: Methodsmentioning

confidence: 99%

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Dietary cholesterol promotes growth and ecdysone signalling pathway by modulating cholesterol transport in swimming crabs (Portunus trituberculatus)

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Dietary cholesterol promotes growth and ecdysone signalling pathway by modulating cholesterol transport in swimming crabs (Portunus trituberculatus)

et al. 2022

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“…Although the razor clam can withstand salinity stress to some extent, the acute and dramatic increase in salinity often leads to large-scale mortality of individuals (Li et al, 2021). On the other hand, studies suggest that aquatic animals cultured under higher salinity often have better taste and nutrition (Ran et al, 2017;Kumari et al, 2021;Luo et al, 2021), which promotes the breeding of new varieties with high salinity tolerance. However, information on the response of S. constricta to high salinity stress is still lacking.…”

Section: Introductionmentioning

confidence: 99%

Effects of High Salinity Stress on the Survival, Gill Tissue, Enzyme Activity and Free Amino Acid Content in Razor Clam Sinonovacula constricta

Cao

Chi

et al. 2022

Front. Mar. Sci.

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Salinity can affect the physiological and productive characteristics of bivalves. The razor clam Sinonovacula constricta naturally distributing in intertidal zones and estuarine waters is extensively cultured in China. High-salinity is a serious threat to its culture, especially in pond culture model. Here, we investigated the effects of high-salinity on the survival, gill tissue, enzyme activity and free amino acid content of S. constricta. Individuals were randomly divided into six groups treated with different salinities of 20, 25, 30, 35, 40, and 45 ppt. The median lethal salinity calculated by linear regression and probit analysis methods were similar, with 46.61, 43.17, 36.99, 35.99, and 34.99 ppt by linear regression, while 44.63, 42.87, 38.45, 37.32, and 36.17 ppt by probit analysis at 72, 96, 120, 144, and 168 h, respectively. Furthermore, paraffin section revealed that the gill of razor clam shrunk quickly under high-salinity and dissolved at 48 h under salinity of 40 ppt, but not under 30 ppt. In addition, the activities of three enzymes including Na+-K+-ATPase, acid phosphatase and alkaline phosphatase changed significantly under high-salinity. Besides, the contents of total free amino acids (TFAAs) in the gill tissues were 61.25 ± 1.58, 89.36 ± 4.18, and 111.98 ± 1.46 mg⋅g–1 at salinity of 20, 30, and 40 ppt, respectively, indicating increasing TFAA contents with salinity. Notably, several amino acid species including taurine, alanine, proline, glycine and glutamic showed significantly changed contents in response to salinity variation, suggesting these amino acids might play an important role in razor clam’s adaptation to salinity stress. Combining all these results, it was referred that razor clams may adapt to moderately high-salinity of 30 ppt in a short time through osmotic adjustment. Although a small proportion of individuals could survive under the salinity of 35 ppt, the death of most individuals still suggested it can hardly be accepted in aquacultural production. Notably, living under a salinity of 40 ppt for more than 48 h could cause great damage to razor clams. Therefore, the seawater salinity is recommended to be lower than 30 ppt for S. constricta aquaculture. Overall, this study provides guidance for the culture and breeding of high-salinity tolerant razor clams.

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“…The flavour quality of aquatic products, especially aroma, directly influences consumer tendencies and consumption, and aroma is a result of complex interactions among volatile compounds, including aldehydes, alcohols, esters, etc. (Luo et al ., 2021). Recently, extensive research has shown that volatile compounds in cooked seafood were significantly influenced by cooking methods.…”

Section: Introductionmentioning

confidence: 99%

Changes in lipid profiles and volatile compounds of shrimp (Penaeus vannamei) submitted to different cooking methods

Wang

Zhao

et al. 2022

Int J of Food Sci Tech

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Summary Herein, the effect of three common cooking methods (boiling, baking and microwaving) on lipids and volatile compounds in shrimp (Penaeus vannamei) was assessed. The results revealed that contents of phospholipid, triglyceride, cholesterol and free fatty acids in the cooked shrimp significantly declined when compared to the raw shrimp. And these decreases occurred especially in the boiling and microwaving treatment. Among free fatty acids, the contents of palmitic acid (C16:0), oleic acid (C18:1n9c) and linoleic acid (C18:2n6c) also decreased greatly in the boiled and microwaved shrimp, while EPA and DHA enhanced in each cooked group (P < 0.05). Furthermore, microwaved samples exhibited higher levels of oxidation parameters, such as acid value (AV) and thiobarbituric acid‐reactive substances (TBARS). For volatile compounds, a total of 31 volatile compounds were detected by GC‐IMS, and these contents increased after cooking. Aliphatic volatile compounds, including 1‐octen‐3‐one, pentane‐1‐ol, 1‐propanol, octanal, heptanal, pentanal and hexanal, were main flavour contributors in cooked shrimp, with higher contents observed in microwaved shrimp. In addition, the correlation analysis showed that linoleic acid was a substrate for 15 volatile compounds of cooked shrimp meat. These results indicate that microwave cooking exerts more influences on lipid profiles in shrimp and consequently caused more volatile compounds.

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Environmental salinity and dietary lipid nutrition strategy: Effects on flesh quality of the marine euryhaline crab Scylla paramamosain

Cited by 31 publications

References 35 publications

Dietary cholesterol promotes growth and ecdysone signalling pathway by modulating cholesterol transport in swimming crabs (Portunus trituberculatus)

Dietary cholesterol promotes growth and ecdysone signalling pathway by modulating cholesterol transport in swimming crabs (Portunus trituberculatus)

Effects of High Salinity Stress on the Survival, Gill Tissue, Enzyme Activity and Free Amino Acid Content in Razor Clam Sinonovacula constricta

Changes in lipid profiles and volatile compounds of shrimp (Penaeus vannamei) submitted to different cooking methods

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