The oxidative stress of the Pacific oyster Crassostrea gigas under high-temperature stress

The Effect of Heat Stress on Sensory Properties of Fresh Oysters: A Comprehensive Study Using E-Nose, E-Tongue, Sensory Evaluation, HS–SPME–GC–MS, LC–MS, and Transcriptomics

“…Oysters were divided into two groups: a heat stress group (HS, 30 °C) and a normal group (NT, 20 °C). The temperature of 30 °C is commonly used in heat stress treatments [13,14], and corresponds to the predicted temperature of warming seawater at the end of the century [15]. Therefore, 30 °C was used as the exposure temperature for the heat stress group, while 20 °C represented the annual mean seawater temperature.…”

“…The LC-MS results demonstrated that heat stress caused an increase in the content of the bitter substance hypoxanthine (Figure 4B), which was consistent with the results of E-tongue analysis. In addition, several studies have shown that heat stress induced metabolic abnormalities and increases the consumption of ATP [13,14], which was provided by the breakdown of lipids, glucose, and proteins and metabolized by the TCA cycle. ADP generated from ATP hydrolysis is metabolized to produce bitter Hx, which explains why heat stress caused a decrease in IMP as well as an increase in bitter Hx in oyster C. ariakensis.…”