Molecular characterization and DNA methylation analysis of carbonic anhydrase (Sp-CA) in the mud crab Scylla paramamosain: Its potential osmoregulation role under carbonate alkalinity stress

Wang, Xiaopeng; Fang, Wei; Liu, Lei; Fu, Yuanyuan; Zhou, Yueyue; Zhou, Daohong; Huang, Xinlian; Mu, Changkao; Wang, Chunlin

doi:10.1016/j.aqrep.2023.101591

Cited by 3 publications

(2 citation statements)

References 42 publications

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“…Saline−alkali water has adverse effects on the breeding of crustaceans. High pH, 13 alkalinity stress, 14 and imbalanced ion ratios 15 The flavor of aquatic products includes taste and smell, 16 which come from the nonvolatile flavor compounds and volatile flavor compounds of aquatic products, respectively. As one of the five basic flavors, umami which comes from nonvolatile flavor compounds is the main flavor characteristic of aquatic products, which has attracted widespread attention in the study of the taste of aquatic food.…”

Section: Introductionmentioning

confidence: 99%

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Shrimp Cultured in Low-Salt Saline–Alkali Water has a Better Amino Acid Nutrition and Umami─Comparison of Flavors between Saline–Alkali Water- and Seawater-Cultured Litopenaeus vannamei

Qin,

Feng,

et al. 2024

J. Agric. Food Chem.

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The advantages of Litopenaeus vannamei farming in saline−alkali water have gradually attracted attention, but few studies have focused on its flavor. In this study, L. vannamei cultured in saline−alkali water (SS) and ordinary seawater (CS) (both have a breeding time of 120 days) were selected for analysis (n = 5). High-performance liquid chromatography (HPLC) was used to measure free amino acids and flavoring nucleotides in the muscles of L. vannamei, while the taste activity value (TAV) and equivalent umami concentration (EUC) were used to analyze the degree of umami. The total essential amino acids (TEAA) in the SS group were 238.41 ± 46.24 mg/mL, significantly higher than that in the CS group (107.06 ± 15.65 mg/mL). The total amount of flavor nucleotides in the SS group was 2948.51 ± 233.66 μg/mL, significantly higher than those in the CS group (2530.37 ± 114.67 μg/ mL). The content and TAV of some free amino acids (Glu, Cys-s) in the SS group were significantly higher. Meanwhile, due to the significant increase in IMP, the synergistic effect of free amino acids and flavored nucleotides leads to higher EUC. The significant separation of SS and CS samples in principal component analysis (PCA) indicates a significant difference between the two groups.Our results indicate that shrimp cultured in saline−alkali water has a stronger umami. This study enriches the basic theories related to the flavor of salt−alkali water crustaceans.

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Section: Introductionmentioning

confidence: 99%

“…Saline–alkali water has adverse effects on the breeding of crustaceans. High pH, alkalinity stress, and imbalanced ion ratios are the main environmental factors that hinder the growth of shrimp. It is worth noting that there are currently few researchers that have focused on the flavor of L.…”

Section: Introductionmentioning

confidence: 99%

Shrimp Cultured in Low-Salt Saline–Alkali Water has a Better Amino Acid Nutrition and Umami─Comparison of Flavors between Saline–Alkali Water- and Seawater-Cultured Litopenaeus vannamei

Qin,

Feng,

et al. 2024

J. Agric. Food Chem.

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Effects of bicarbonate on antioxidant, immune, osmolytic and metabolic capabilities of Scylla paramamosain

Che,

Li,

Qin

et al. 2025

Aquaculture

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Effects of Artificial Compound Feed for Live Fish Feed on Growth Performance, Nutrient Composition, Digestive Performance, and Gut Microbiota of Giant Salamander (Andrias davidianus)

Fan,

Huang,

Zhu

et al. 2024

Fishes

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This study explored the effects of replacing live fish feed with artificial compound feed on the growth performance, nutritional composition, digestive performance, and gut microbiota of Chinese giant salamander (Andrias davidianus). The experiment was divided into three groups, each with three biological replicates. The salamander juveniles were fed artificial compound feed (S), live fish (H), and frozen fish (D) for 184 days. Results showed no significant differences in growth performance among the three groups (p > 0.05). The water content in the S group was significantly higher than that in the H group (p < 0.05), and the crude fat content was slightly higher, whereas other nutritional components showed no significant differences (p > 0.05). The analysis of amino acid composition found no significant differences among the three groups of Chinese giant salamanders (p > 0.05). The analysis of fatty acid composition revealed that the feed group had significantly lower levels of polyunsaturated fatty acids compared with the other two groups (p < 0.05), and significantly higher levels of saturated fatty acids (p < 0.05). There were no significant changes in digestive enzyme activity among the three salamander groups (p > 0.05). There were also no significant differences in the remaining antioxidant indicators in the intestine and liver among the three groups of salamanders (p > 0.05). The S group had significantly higher Pielou_e and Shannon indices (p < 0.05), thereby indicating a greater diversity and evenness of the gut microbiota. In conclusion, replacing live feed with artificial compound feed does not affect the growth performance, nutritional composition, antioxidant capacity, and digestive function of Chinese giant salamander juveniles. Moreover, it enhances the diversity and richness of the gut microbiota, providing effective data to support the development of artificial feeds for giant salamanders.

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Molecular characterization and DNA methylation analysis of carbonic anhydrase (Sp-CA) in the mud crab Scylla paramamosain: Its potential osmoregulation role under carbonate alkalinity stress

Cited by 3 publications

References 42 publications

Shrimp Cultured in Low-Salt Saline–Alkali Water has a Better Amino Acid Nutrition and Umami─Comparison of Flavors between Saline–Alkali Water- and Seawater-Cultured Litopenaeus vannamei

Shrimp Cultured in Low-Salt Saline–Alkali Water has a Better Amino Acid Nutrition and Umami─Comparison of Flavors between Saline–Alkali Water- and Seawater-Cultured Litopenaeus vannamei

Effects of bicarbonate on antioxidant, immune, osmolytic and metabolic capabilities of Scylla paramamosain

Effects of Artificial Compound Feed for Live Fish Feed on Growth Performance, Nutrient Composition, Digestive Performance, and Gut Microbiota of Giant Salamander (Andrias davidianus)

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