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Wang L, Wang L, Liu C, Ma F, Huang J, Jin Z, Zhang L, Feng D, Zhang M, Yu M, Jiang H, Qiao Z. Multi-omics reveals the molecular mechanism of muscle quality changes in common carp (Cyprinus carpio) under two aquaculture systems. COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY. PART D, GENOMICS & PROTEOMICS 2024; 52:101290. [PMID: 38996693 DOI: 10.1016/j.cbd.2024.101290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/04/2024] [Revised: 07/06/2024] [Accepted: 07/07/2024] [Indexed: 07/14/2024]
Abstract
Preliminary experiments in our laboratory have demonstrated that common carp (Cyprinus carpio) cultivated for two months in land-based container recirculating aquaculture systems (C-RAS) exhibit superior muscle quality compared to those raised in traditional pond systems (TP). To elucidate the molecular mechanisms underlying muscle quality variations in common carp cultured under two aquaculture systems, transcriptomic and metabolomic analyses were performed on muscle tissues of specimens aged 11 to 23 months. Comparison of muscle histological sections between the two groups indicated a significantly lower long diameter of muscle fibers in the C-RAS group compared to the TP group (P < 0.01). Conversely, the muscle fiber density was significantly higher in the C-RAS group than in the TP group (P < 0.05). Transcriptomic and metabolomic analyses identified 3390 differentially expressed genes (DEGs)-1558 upregulated and 1832 downregulated-and 181 differentially expressed metabolites (DEMs)-124 upregulated and 57 downregulated-between the groups. Based on integrated transcriptomic and metabolomic analyses, the significant differences focus on metabolic pathways involving glycolysis/gluconeogenesis, arginine and proline metabolism, arginine biosynthesis, and purine metabolism. The study revealed that the muscle quality of common carp in two aquaculture systems is primarily regulated through improvements in energy metabolism, amino acid metabolism, fatty acid metabolism, and purine metabolism. These metabolic processes play significant roles in promoting muscle fiber hyperplasia and hypertrophy, enhancing muscle flavor, and increasing muscle antioxidant capacity. This study provides new insights into the molecular and metabolic pathways that control muscle quality in common carp under different environmental factors.
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Affiliation(s)
- Lei Wang
- College of Fisheries, Henan Normal University, Xinxiang 453007, China; Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Henan Normal University, Xinxiang 453007, China; Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China.
| | - Lingran Wang
- College of Fisheries, Henan Normal University, Xinxiang 453007, China; Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Henan Normal University, Xinxiang 453007, China; Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Chang Liu
- College of Fisheries, Henan Normal University, Xinxiang 453007, China; Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Henan Normal University, Xinxiang 453007, China; Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Fangran Ma
- College of Fisheries, Henan Normal University, Xinxiang 453007, China; Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Henan Normal University, Xinxiang 453007, China; Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Jintai Huang
- College of Fisheries, Henan Normal University, Xinxiang 453007, China
| | - Zhan Jin
- College of Fisheries, Henan Normal University, Xinxiang 453007, China
| | - Lan Zhang
- College of Fisheries, Henan Normal University, Xinxiang 453007, China; Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Henan Normal University, Xinxiang 453007, China; Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Di Feng
- College of Fisheries, Henan Normal University, Xinxiang 453007, China; Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Henan Normal University, Xinxiang 453007, China; Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Meng Zhang
- College of Fisheries, Henan Normal University, Xinxiang 453007, China; Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Henan Normal University, Xinxiang 453007, China; Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Miao Yu
- College of Fisheries, Henan Normal University, Xinxiang 453007, China; Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Henan Normal University, Xinxiang 453007, China; Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Hongxia Jiang
- College of Fisheries, Henan Normal University, Xinxiang 453007, China; Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Henan Normal University, Xinxiang 453007, China; Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Zhigang Qiao
- College of Fisheries, Henan Normal University, Xinxiang 453007, China; Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Henan Normal University, Xinxiang 453007, China; Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
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Zhang Y, Li X, Zhao Z, E H, Fan T, Dong H, He X, Zhao X, Tang L, Zhou C. Comprehensive investigation on non-volatile and volatile flavor compounds in the Morchella sextelata and Morchella importuna by UPLC-MS/MS and GC × GC-TOF-MS. Food Chem X 2023; 20:100961. [PMID: 38144828 PMCID: PMC10740039 DOI: 10.1016/j.fochx.2023.100961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 10/03/2023] [Accepted: 10/23/2023] [Indexed: 12/26/2023] Open
Abstract
Morchella sextelata and Morchella importuna are the main cultivars of morel. However, the key compounds affecting their flavors (taste and odor) are currently unknown. Here, an ultra performance tandem mass spectrometry combined with two-dimensional gas chromatography-time-of-flight mass spectrometry method was used to detect and relatively quantify the metabolites in both morel cultivars. A total of 631 non-volatile compounds and 242 volatile compounds were identified. The odor activity value was calculated to assess the contribution of key odor volatile. The results indicated that M. importuna had a sweeter flavor than M. sextelata. The former posed more prominent mushroom flavor than the latter based on the correlation analysis of the metabolites. The flavor differences of the two morel cultivars are highly relevant with the content of lipids, carbohydrates, amino acids and derivatives, alcohols and ketones. This study provides new insights into the theoretical basis for the flavor differences in both morel cultivars.
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Affiliation(s)
- Yanmei Zhang
- Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China
| | - Xiaobei Li
- Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China
| | - Zhiyong Zhao
- Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China
| | - Hengchao E
- Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China
| | - Tingting Fan
- Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China
| | - Hui Dong
- Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China
| | - Xiangwei He
- Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China
| | - Xiaoyan Zhao
- Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China
| | - Lihua Tang
- Institute of Edible Fungi, National Engineering Research Centre of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Changyan Zhou
- Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China
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Yamamoto T, Inui-Yamamoto C. The flavor-enhancing action of glutamate and its mechanism involving the notion of kokumi. NPJ Sci Food 2023; 7:3. [PMID: 36707516 PMCID: PMC9883458 DOI: 10.1038/s41538-023-00178-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Accepted: 01/19/2023] [Indexed: 01/28/2023] Open
Abstract
The sodium salt of glutamic acid, or monosodium glutamate (MSG), has two effects in foods: one is to induce a unique taste called umami, which is one of the five basic tastes, and the other is to make food palatable (i.e., flavor-enhancing or seasoning effects). However, the mechanism behind how MSG makes food more palatable remains poorly understood, although many food scientists seem to believe that the umami taste itself plays an important role. Here, we propose an alternative notion regarding this topic based on previous and recent studies. When added to complex food compositions, MSG facilitates the binding of existing kokumi substances to kokumi receptors. In turn, these bound kokumi substances enhance the intensity of umami, sweet, salty, and fatty tastes, resulting in increased palatability accompanied by kokumi flavor, such as thickness, mouthfulness, and continuity. The requisite for sufficient palatability and kokumi flavor is a good balance of umami and kokumi substances. This framework gives a scientifically useful background for providing newly developed foods, including cultured meat and plant-based meat substitutes, with good taste characteristics.
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Affiliation(s)
- Takashi Yamamoto
- grid.448779.10000 0004 1774 521XHealth Science Research Center, Kio University, 4-2-4 Umami-naka, Koryo, Kitakatsuragi, Nara, 635-0832 Japan
| | - Chizuko Inui-Yamamoto
- grid.136593.b0000 0004 0373 3971Department of Oral Anatomy and Developmental Biology, Osaka University Graduate School of Dentistry, 1-8 Yamadaoka, Suita, Osaka, 565-0871 Japan
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