FOOD CHEMISTRY
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2021
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IF 7.514
Li-Xin Ma,Xu-Hui Huang,Jie Zheng,Liu Dong,Jia-Nan Chen,Xiu-Ping Dong,Da-Yong Zhou,Bei-Wei Zhu,Lei Qin
Blue mussel ( Mytilus edulis L.) is a popular, nutritional, and tasty mollusk. To better understand the composition of nutrients and improve further processing of the mussels, metabolomic approaches were used to analyze the free amino acids, 5ʹ-nucleotides, and lipid compositions of different tissues. Our results showed that the viscera and gonad were rich in glutamine and glycine. Adenosine 5ʹ-monophosphate, uridine 5ʹ-monophosphate, guanosine 5ʹ-monophosphate, and inosine 5ʹ-monophosphate were abundant in the mantle, foot, and adductor muscle. Three main types of lipids, phospholipids (PLs), glycerides, and fatty acids (FAs), were semi-quantified. PLs were mainly distributed in the gonad of male mussels and viscera, gonad, and mantles of female mussels. FAs were relatively high in the viscera of males and in the gonad and viscera of females. The viscera of females were rich in phosphatidylcholine, such as 16:0/22:6 and 16:0/20:5. Triglycerides were the key lipids for distinguishing different tissues, especially 16:0/18:1/18:3 and 16:0/18:4/20:5.
研究领域:
海洋生物学
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营养学
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代谢组学
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食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
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2023
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IF 8.1
Xinyu Qiao,Han Li,Yunjiao Ma,Xianbing Xu,Junjie Yi,Hesham R. El-Seedi,Ming Du
Aquatic protein hydrolysates have many biological activities, but the off-flavor seriously decreases their commercial acceptability. Therefore, it is important to invest in finding an effective deodorization of aquatic hydrolysates that do not affect activities. In this study, ethanol pretreatment of mussel was applied to establish a new method to deodorize the blue mussel ( Mytilus edulis L. ) hydrolysates. LC-MS and GC–MS analysis results showed that 87.34% of fatty acids, 83.94% of aldehydes, most volatile flavor compounds including aldehydes, ketones, alcohols, acids, and hydrocarbons were decreased after ethanol pretreatment. Besides, it was found that the enzymatic hydrolysates of mussel with or without ethanol pretreatment showed high osteogenic activity, which induced an increase of 33.65 ± 4.36% and 31.77 ± 5.45% in MC3T3-E1 cell growth. These results suggest that ethanol pretreatment has beneficial potential for improving the flavor aspects of blue mussel peptides which may have the potential to stimulate bone regeneration and formation.
研究领域:
海洋生物学
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食品科学
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生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2021
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IF 4.952
Jia-Nan Chen,Xu-Hui Huang,Jie Zheng,Yi-Han Sun,Xiu-Ping Dong,Da-Yong Zhou,Bei-Wei Zhu,Lei Qin
Blue mussel ( Mytilus edulis L.) is a shellfish with high nutritional and economic value. Free amino acids (FAAs), 5′-nucleotides, and lipids that affected the nutritional value and flavor of blue mussels varying with the seasons were analyzed using stable isotope labeling-liquid chromatography coupled with tandem mass spectrometry (SIL-LC-MS/MS) and ultra-performance liquid chromatography-Q-Exactive orbitrap tandem mass spectrometry (UPLC-Q-Exactive Orbitrap-MS). FAAs and 5′-nucleotides were most in the summer. Changes in FAAs between seasons were more obvious than those between genders, except in spring, when females were in the reproductive period. A total of 413 lipids were annotated in blue mussels for one year. Seasonal variation in triacylglycerols (TAGs) was the most evident. TAGs were dominant in females, while phosphatidylcholines (PCs) and phosphatidylethanolamines (PEs) were dominant in males. Overall, blue mussels in summer were more delicious and nutritious. Thus, such findings are of great significance to the seasonal preference of deep processing and consumption of mussel products.
研究领域:
海洋生物学
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营养学
·
代谢组学
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脂质组学
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食品科学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）