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Nutritional characteristics reveal the biological instincts of three species of shellfish and provide dietary preferences for consumers

文献类型： 外文期刊

作者： Li, Quanquan 1 ; Wu, Jinxia 1 ; Lu, Jie 2 ; Chang, Yajie 1 ; Feng, Liubin 3 ; Shen, Guiping 1 ; Feng, Jianghua 1 ;

作者机构： 1.Xiamen Univ, Dept Elect Sci, Fujian Prov Key Lab Plasma & Magnet Resonance, Xiamen 361005, Peoples R China

2.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Key Lab South China Sea Fishery Resource Exploitat, Minist Agr, Guangzhou 510300, Peoples R China

3.Xiamen Univ, Coll Chem & Chem Engn, High Field NMR Ctr, Xiamen 361005, Peoples R China

关键词： Diet recommendation; Foodomics; Metabolic pathway; Q-NMR; Shellfish

期刊名称：JOURNAL OF MARINE SYSTEMS （ 影响因子：2.5； 五年影响因子：2.9 ）

ISSN： 0924-7963

年卷期： 2025 年 251 卷

页码：

收录情况： SCI

摘要： Shellfish is one of the most important global marine food supply. In this study, quantitative nuclear magnetic resonance (q-NMR) technique was applied to analyze and compare the nutritional compositions and flavor profiles of three species of shellfish, abalone, oyster and scallop, and correlation and metabolic pathways analyses were used to reveal the possible mechanisms affecting their biological nature. Our results indicate that oysters demonstrate the highest nutritional values and pleasant umami and sweet flavors. The difference of choline metabolism in abalone reflect the essential difference of abalone as gastropod. As the shellfish with the lowest salinity preference, glycine in oyster is more involved in the metabolism of taurine and hypotaurine. The lack of obvious aggregation in correlation analysis of scallops may be due to the nature of subtidal organisms. Our results can help to better guide consumers and provide new insights into the biological nature and functions of shellfish.

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