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ORIGINAL RESEARCH article

Front. Mar. Sci.
Sec. Marine Fisheries, Aquaculture and Living Resources
Volume 11 - 2024 | doi: 10.3389/fmars.2024.1481047
This article is part of the Research Topic Towards an Expansion of Sustainable Global Marine Aquaculture View all 11 articles

Application of Metabolomics Approach to Investigate the Flavor substance Differences between Triploid and Diploid Oysters(Crassostrea angulata)

Provisionally accepted
Ting Xue Ting Xue 1*Duo Chen Duo Chen 1Zewen Zhen Zewen Zhen 1Ziquan Zhou Ziquan Zhou 1Yuxin Song Yuxin Song 1Zhi Chen Zhi Chen 2Gang Lin Gang Lin 1
  • 1 Fujian Normal University, Fuzhou, China
  • 2 Freshwater Fisheries Research Institute of Fujian, fuzhou, China

The final, formatted version of the article will be published soon.

    Oysters, particularly Portuguese oyster (Crassostrea angulata), are highly valued for their nutritional and flavor qualities, making them important in global aquaculture. Triploid oysters have gained attention for maintaining higher meat quality year-round compared to diploids, but there is limited research on how ploidy affects their biochemical and flavor profiles. This study uses a non-targeted metabolomics approach, including gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-mass spectrometry (LC-MS), to investigate flavor substance differences between triploid and diploid C.angulata. A total of 13 volatile compounds were identified in diploid oysters, while 28 were found in triploids. Significant upregulation of inosine, guanosine, L-aspartic acid, and taurine in triploids contributes to their enhanced flavor profile.Additionally, triploids showed higher nicotinamide concentrations, while diploids had increased 25-hydroxycholesterol. These findings highlight the advantages of triploid oysters in aquaculture for improved flavor and nutrition, supporting their potential for year-round production.

    Keywords: Crassostrea angulata, Flavor substance, Triploid, diploid, Metabolomics

    Received: 15 Aug 2024; Accepted: 07 Oct 2024.

    Copyright: © 2024 Xue, Chen, Zhen, Zhou, Song, Chen and Lin. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Ting Xue, Fujian Normal University, Fuzhou, China

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