The effects of temperature on the nutritional quality of crayfish (Procambarus clarkii) were analyzed by combining transcriptome, metabolome and intestinal microbiota

文献类型： 外文期刊

第一作者： Li, Ruichun

作者： Li, Ruichun;Qian, Wenqi;Huang, Li;Bai, Shuyan;Li, Chenhui;Du, Ningning;Cheng, Long;Qin, Dongli;Gao, Lei;Li, Ruichun;Qian, Wenqi;Cheng, Long;Huang, Li;Bai, Shuyan;Li, Chenhui;Du, Ningning;Qin, Dongli;Gao, Lei;Qin, Dongli;Gao, Lei;Xiu, Lei;Yu, Linhai;Guan, Tao;Li, Jian;Chen, Shilong

作者机构：

关键词： Procambarus clarkii; Nutritional quality; Temperature; Transcriptome; Metabolome; Intestinal microbiota

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）

ISSN： 2212-4292

年卷期： 2025 年 71 卷

页码：

收录情况： SCI

摘要： In this study, non-targeted metabolomics, transcriptomics, and intestinal microbiome analysis techniques were combined with nutritional analysis for the first time to investigate the effects of different temperatures on the nutritional quality of crayfish muscle. The results showed that under low temperature conditions, crayfish muscle exhibited reduced interstitial spaces, increased nuclei counts, and higher muscle fiber alignment; low temperature also increased the content of flavor amino acid and unsaturated fatty acids in the muscle while reducing Aeromonas abundance. Under high temperature conditions, crayfish muscle had higher TAA content. Metabolomics and transcriptomics results demonstrated that high temperature affected lipid synthesis and amino acid metabolism, significantly downregulating metabolites and genes such as phosphatidylserine, LL-2,6Diaminopimelic, CYP family, SHMT, and CARNMT1. Low temperature promoted lipid accumulation and conversion of flavor-related amino acids, significantly upregulating metabolites such as LPC and glycerophosphocholine, and genes such as ALDH. These metabolites, genes, and intestinal microbiota play key roles in regulating protein accumulation, lipid deposition, taste, and flavor development in crayfish muscle under different temperatures. This study comprehensively explored the potential regulatory mechanisms of temperature on crayfish muscle nutritional quality, revealed why crayfish in low temperature regions have superior texture and flavor, and provides new support for healthy and sustainable cultivation of crayfish in low temperature areas.

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