Metabolomic Profile Characteristics of <i>Pyropia haitanensis</i> as Affected by Harvest Time

Abstract

Molecular nutrition study is essential for assessing food quality. Pyropia haitanensis is nutritious and delicious health food in southern China. Consumers prefer the first harvested P. haitanensis for its tender taste. To understand the comprehensive alteration in the nutrition of P. haitanensis with different harvest time, we characterized the metabolomic variations induced by harvest time using NMR spectroscopy coupled with multivariate data analysis.We found that harvest time was an important factor influencing the nutrient composition of P. haitanensis. The levels of glutamine, alanine, aspartate, taurine, and isofloridoside contained in seaweeds were significantly increased over the harvest time. These findings enhanced our understanding of the nutritional features of P. haitanensis harvested at different times and provided useful information on the quality assessment of P. haitanensis.

Health Functionality and Quality Control of Laver (Porphyra, Pyropia): Current Issues and Future Perspectives as an Edible Seaweed

“…Since metabolites can determine the nutritional quality of laver and organoleptic characteristics (such as flavor), metabolomic analysis can contribute to the identification of the major metabolites and suggest optimal strategies to produce high-quality products. Metabolomic variations reported in raw, recently harvested laver (changes in glutamine, alanine, aspartate, taurine, and isofloridoside) [186] and in processed laver products during manufacturing (changes in dominant metabolites including amino acids, carboxylic acids, choline metabolites, and sugars) [187] highlight the importance of metabolomic data with respect to the effects of these determinant factors on product quality. Moreover, since metabolite profiles of major edible seaweeds show distinct, species-specific characteristics, metabolomic data specific to laver are also required [188].…”

“…P. yezoensis -Investigation on the pathogen-responsive proteins elucidating the mechanisms of responses against the infection [179] Identification of key functional protein P. yezoensis -Identification of major protein [Pyropia yezoensis aldehyde dehydognease (PyALDH)] which contributes to the resistance of laver against oxidative stress [180] Mutation of laver strain P. yezoensis -Induction of high-growth-rate mutation by the exposure to ethyl methane sulfonate -Comparative analysis for the proteome of mutated strain with wild-type strain with the perspective to the enhanced growth [181] P. yezoensis -Induction of thermo-tolerance mutation by the exposure to gamma-irradiation -Isolation of protein from thermo-tolerant mutant which contributes to the resistance against elevated temperature [182,191] P. dioica -Differences in composition of major lipid molecular species according to the life cycle stages between the blade and conchocelis [185] Metabolome Metabolomic variations P. haitanensis -Changes in the nutrient composition according to the harvest time [186] P. yezoensis -Changes in the nutrient composition which can determine the taste of laver by the food processing steps not only for seasoning but also washing, cutting, and roasting [187] Metabolite profile P. pseudolinearis -Distinctive characteristics of metabolites among species of edible seaweeds (brown, red, and green algae) and sorbitol as the major sugar metabolite in laver [188]…”

Isolation and functional verification of an aspartate aminotransferase gene from Neoporphyra haitanensis

“…Except for the in vitro activity measurement, we further measured the content of aspartic acid in N. haitanensis sampled from three different harvest periods. The result showed that the aspartic acid content was increase in Dec as compared to Oct. Wei et al [ 30 ] also found that harvest time was an important factor influencing the nutrient composition of N. haitanensis . And the levels of aspartic acid contained in seaweeds were significantly increased over the harvest time.…”

Comparison of Regular, Pure Shift, and Fast 2D NMR Experiments for Determination of the Geographical Origin of Walnuts

“…Food fingerprinting is a metabolomics-based approach that focuses on the recognition of specific patterns that enable the differentiation of several groups [ 1 , 2 ]. Regarding food samples, this differentiation can be based on the geographical origin, varieties, different growing conditions, adulterations, or harvest times [ 3 , 4 , 5 , 6 , 7 ]. The most common methods used for metabolomics studies are nuclear magnetic resonance spectroscopy (NMR) and mass spectrometry (MS), e.g., coupled to liquid chromatography (LC), gas chromatography (GC), or tandem MS [ 8 , 9 , 10 ].…”