Amino-Acid Composition of Soft Tissues of Bivalve Mollusk Corbicula japonica

Li, Natalia; Каленик, Т К

doi:10.1007/s10600-018-2546-1

Cited by 3 publications

(6 citation statements)

References 3 publications

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“…Comparing our results with other studies, the Glu composition in golden and brown scallops (176–177 mg/g protein) was much higher than that in clams, oysters, mussels, cockles, and paphias (54–158 mg/g protein) (Babu, Venkatesan, & Rajagopal, ; Chen et al, ; Li and Kalenik, ; Miletic et al, ; Srilatha, Chamundeeswari, Ramamoorthy, Sankar, & Varadharajan, ; Tabakaeva & Tabakaev, , ). Glu is the major taste component contributing to umami and sweet tastes (Chen & Zhang, ).…”

Section: Discussionsupporting

confidence: 76%

“…The EAA composition in golden and brown scallops was 348 mg/g protein and 351 mg/g protein, respectively. These values were much lower compared to EAA composition in other bivalves (391–548 mg/g protein) (Babu et al, ; Chen et al, ; Li & Kalenik, ; Miletic et al, ; Srilatha et al, ; Tabakaeva & Tabakaev, , ).…”

Section: Discussionmentioning

confidence: 76%

“…For Ala, differences were only observed between scallops and bivalves sampled from the Adriatic Sea ( Venus verrucosa and Mytilu s galloprovincialis ) (Miletic et al, ), Sea of Russian Far‐East ( A. broughtonii ) (Tabakaeva & Tabakaev, ), and Beibu Gulf of China ( Meretrix meretrix , Crassostrea rivularis , and Paphia papilionacea ) (Chen et al, ). Moreover, the Pro, Val, and Leu compositions of golden and brown scallops were similar to all marine bivalves, except for freshwater clam, Corbicula japonica (Li & Kalenik, ). In addition, the composition of Thr and Ser of golden and brown scallops was comparable to all other bivalves, except for A. broughtonii from Sea of Russian Far‐East (Tabakaeva & Tabakaev, ).…”

Section: Discussionmentioning

confidence: 84%

“…Compared with the protein quality of other bivalves (Table ), the quality of scallop protein was higher than that of Corbicula japonica , A. broughtonii , M. casta , and Gafrarium tumidum , some of which have EAA scores below 50 (Babu et al, ; Li & Kalenik, ; Srilatha et al, ; Tabakaeva & Tabakaev, ). Other bivalves particularly Venus verrucosa , Mytilus galloprovincialis (Miletic et al, ) M. meretrix , C. rivularis , and P. papilionacea (Chen et al, ) seemed to be a better quality protein source with well‐balanced essential AA composition.…”

Section: Discussionmentioning

confidence: 98%

“… Source: Corbicula japonica (Li & Kalenik, ), Mactra chinensis (Tabakaeva & Tabakaev, ), M. casta (Srilatha et al, ), M. meretrix , C. rivularis , P. papilionacea (Chen et al, ), Gafrarium tumidum (Babu et al, ) V. verrucosa , and Mytilus galloprovincialis (Miletic et al, ). …”

Section: Discussionmentioning

confidence: 99%

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Amino acid variations in polymorphic noble scallops, Chlamys nobilis

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Leng

Zhao

et al. 2019

J Food Process Preserv

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Noble scallop Chlamys nobilis is an economically important edible marine bivalve that display polymorphism in shells and flesh colors. The present study was carried out to investigate whether there is a difference in amino acid (AA) content and composition between the two polymorphic scallops. The AA content and compositions of the whole edible flesh, adductor, and mantle were extracted and analyzed using high‐performance liquid chromatography. The results of this study revealed that golden and brown scallops have a similar AA composition, but distinctive content, and the differences in AA contents are obvious in adductor. Moreover, regardless of shells and flesh color, both noble scallops have high quantity and high‐quality proteins that are easily digested and contain dietary essential AAs in quantities corresponding to human requirements. The present study demonstrates for the first time that polymorphisms in aquatic animals have different AA contents but similar composition. Practical applications The noble scallop is an economically important edible marine bivalve that is widely distributed in Japan, Indonesia, and the Southern Sea of China. They have been widely cultivated in South China since the 1980s. The present study not only provides knowledge of the AA composition of scallops which serves as a basis for establishing their potential nutritive value, but also provides the first reference for AA content and compositions of polymorphism.

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Section: Discussionsupporting

confidence: 76%

Section: Discussionmentioning

confidence: 76%

Section: Discussionmentioning

confidence: 84%

Section: Discussionmentioning

confidence: 98%

Section: Discussionmentioning

confidence: 99%

See 3 more Smart Citations

Amino acid variations in polymorphic noble scallops, Chlamys nobilis

Soon

Leng

Zhao

et al. 2019

J Food Process Preserv

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show abstract

Protein quality of commercially important edible bivalves

Song,

Luo,

Lim

et al. 2024

Critical Reviews in Food Science and Nutrition

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Marine Antioxidants from Marine Collagen and Collagen Peptides with Nutraceuticals Applications: A Review

Cadar,

Pesterau,

Prasacu

et al. 2024

Antioxidants

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Collagen peptides and marine collagen are enormous resources currently utilized. This review aims to examine the scientific literature to determine which collagen peptides derived from marine sources and which natural active antioxidants from marine collagen have significant biological effects as health-promoting nutraceuticals. Marine collagen is extracted from both vertebrate and invertebrate marine creatures. For vertebrates, this includes fish skin, bones, scales, fins, and cartilage. For invertebrates, it includes mollusks, echinoderms, crustaceans, and poriferans. The method used involved data analysis to organize information for isolating and identifying marine biocompounds with antioxidant properties. Specifically, amino acids with antioxidant properties were identified, enabling the use of hydrolysates and collagen peptides as natural antioxidant nutraceuticals. The methods of extraction of hydrolyzed collagen and collagen peptides by different treatments are systematized. The structural characteristics of collagen, collagen peptides, and amino acids in fish skin and by-products, as well as in invertebrate organisms (jellyfish, mollusks, and crustaceans), are described. The antioxidant properties of different methods of collagen hydrolysates and collagen peptides are systematized, and the results are comparatively analyzed. Their use as natural antioxidant nutraceuticals expands the range of possibilities for the exploitation of natural resources that have not been widely used until now.

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Amino-Acid Composition of Soft Tissues of Bivalve Mollusk Corbicula japonica

Cited by 3 publications

References 3 publications

Amino acid variations in polymorphic noble scallops, Chlamys nobilis

Amino acid variations in polymorphic noble scallops, Chlamys nobilis

Protein quality of commercially important edible bivalves

Marine Antioxidants from Marine Collagen and Collagen Peptides with Nutraceuticals Applications: A Review

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