Publications

This study investigated sex-specific lipid metabolic differences in thick-shell mussels (Mytilus coruscus) using UPLC-HRMS-based lipidomics. Female mussels exhibited higher levels of glycerophospholipids, particularly phosphatidylcholine (PC) and phosphatidylethanolamine (PE), along with greater enrichment of polyunsaturated fatty acids (PUFAs), whereas males showed higher proportions of glycerolipids and saturated fatty acids (SFAs). Multivariate analysis revealed clear separation between male and female lipidomic profiles. A total of 140 differential lipid species were identified, including 80 triacylglycerols (TGs), 26 PCs, 13 diacylglycerols (DGs), and 10 PEs, highlighting extensive sex-dependent lipid remodeling. Notably, female mussels exhibited greater enrichment of structural phospholipids and ceramide species, suggesting enhanced membrane remodeling and sphingolipid-associated regulation, while males displayed lipid profiles more closely associated with neutral lipid storage. KEGG pathway analysis identified glycerophospholipid metabolism as the most significantly enriched pathway, alongside glycerolipid metabolism and PUFA-related pathways. These findings suggest distinct lipid metabolic strategies between sexes, potentially reflecting differences in reproductive demands, membrane homeostasis, and energy allocation. Overall, this study provides molecular-level insights into sex-dependent lipid metabolism and supports improved nutritional evaluation and targeted utilization of mussel resources.

This study investigated the effects of different cooling rates (1, 4, 8, and 16 °C/h) on the physiological metabolism, survival, and flavor quality of thick-shell mussels (Mytilus coruscus) during low-temperature semi-anhydrous living-preservation. A cooling rate of 4 °C/h demonstrated the best overall preservation performance, maintaining a 100% survival rate after 2 days and the highest survival rate after 7 days of storage. Compared with other treatments, the 4 °C/h group maintained higher ATP levels and adenosine energy charge (AEC), indicating better energy status and physiological vitality. Flavor analysis revealed that this cooling rate minimized the accumulation of bitter amino acids, particularly arginine, while helping preserve desirable taste characteristics. Additionally, GC-IMS analysis demonstrated that gradient cooling slowed the loss of volatile aroma compounds, contributing to better flavor retention. The 4 °C/h treatment also maintained relatively higher levels of nutritionally important fatty acids, including EPA and DHA. Overall, the findings identified 4 °C/h as a favorable cooling rate for maintaining mussel survival, physiological stability, and flavor quality, providing practical insights for optimizing low-temperature storage and transportation of live shellfish.

This study investigated the metabolic and biochemical responses of Pacific oysters (Crassostrea gigas) exposed to polystyrene microplastics (0.1, 1, and 10 mg/L) for 21 days using mass spectrometry-based metabolomics and enzymatic biomarker analyses. Microplastic exposure induced oxidative stress and disrupted antioxidant defense systems, with significant reductions in SOD activity at 0.1 mg/L and CAT activity at 0.1 and 10 mg/L. Notably, the lowest exposure concentration (0.1 mg/L) produced the greatest metabolic disturbance, with 106 differential metabolites identified, compared with 72 and 75 at 1 and 10 mg/L, respectively. Metabolomic analysis identified 867 metabolites and revealed significant alterations in amino acid metabolism, lipid metabolism, and aminoacyl-tRNA biosynthesis. Key amino acids, including aspartic acid and tyrosine, were significantly reduced, suggesting disturbances in energy metabolism and protein synthesis. Furthermore, microplastic exposure altered lipid-related metabolites and pathways associated with oxidative stress and inflammatory responses. Different exposure concentrations produced distinct metabolic profiles rather than a simple dose-dependent response. Overall, these findings provide mechanistic insights into microplastic- induced metabolic toxicity in oysters and highlight potential implications for seafood safety and environmental risk assessment.

This study investigated the effects of polystyrene microplastic exposure (1, 10, and 100 mg/L) on the flavor characteristics of Pacific oysters over 15 days. Microplastic exposure substantially altered oyster flavor by increasing potentially undesirable volatile compounds, particularly aldehydes and ketones associated with unpleasant odors. GC-IMS analysis detected 85 volatile signals, revealing concentration-dependent changes in the volatile profiles. At 1 mg/L, microplastic exposure significantly increased total free amino acids and bitter amino acids, suggesting disturbances in amino acid metabolism. At 10 mg/L, exposure promoted ATP degradation and increased the levels of umami-related nucleotides, including GMP and IMP. Notably, 10 mg/L exposure significantly increased the equivalent umami concentration (EUC), indicating enhanced calculated umami intensity despite potentially unfavorable changes in overall flavor quality. In contrast, microplastic exposure had relatively limited effects on fatty acid composition. Overall, the findings demonstrated that microplastic contamination can modify both taste and odor characteristics of oysters, highlighting potential implications for seafood quality and consumer acceptance.

This study investigated the dynamic changes in Pacific oyster flavor during 72 h depuration using mass spectrometry-based metabolomics and GC-IMS. The key finding was that 48 h depuration provided the most favorable overall flavor profile. At 48 h, histidine, a bitterness-associated amino acid, showed its greatest reduction, while GMP increased and equivalent umami concentration (EUC) began to rise, indicating improved taste characteristics. GC-IMS analysis identified 52 volatile organic compounds and revealed that furans reached their highest levels at 48 h, whereas aldehydes, ketones, and alcohols were at their lowest. However, these volatile compounds increased again after 72 h, potentially compromising flavor quality. Metabolomic analysis further revealed that early depuration primarily affected carbohydrate metabolism, particularly the TCA cycle, while prolonged depuration altered nucleotide-related and other metabolic pathways. Overall, 48 h was recommended as the optimal depuration duration for improving Pacific oyster flavor.

This review comprehensively examined microplastic contamination in oysters, focusing on analytical methods, toxicological hazards, and depuration strategies. Previous studies reported microplastics in 94.4% of oysters globally, with an average abundance of 1.41 ± 0.33 particles per gram of wet tissue. A comparative evaluation of extraction, quantification, and identification techniques revealed that differences in sample digestion and analytical procedures can substantially affect microplastic quantification, highlighting the urgent need for standardized detection protocols. The review further demonstrated that microplastic exposure can induce oxidative stress, disrupt energy metabolism, impair reproductive and developmental processes, and increase mortality in oysters. Microplastics may also act as carriers for heavy metals, antibiotics, and pathogenic microorganisms, potentially introducing additional risks. Importantly, depuration was identified as a promising approach for reducing microplastic contamination, with previous studies reporting removal efficiencies of 25% after 3 days, 73% after 5 days, and 84.6% after 7 days. However, smaller microplastic particles generally required longer depuration periods, and extended depuration did not always result in further removal. Optimizing depuration conditions while maintaining oyster quality, together with standardized analytical methods and environmentally realistic toxicity assessments, was identified as a key priority for future research. Overall, this review provides insights into microplastic contamination, its potential ecological and food safety implications, and strategies for improving the safety of oyster consumption.

This study investigated the effects of liquid nitrogen freezing (LNF) at different temperatures (-20, -40, -60, -80, and -100 °C) on the physicochemical quality, muscle microstructure, and flavor characteristics of Pacific oysters (Crassostrea gigas). Liquid nitrogen freezing at -80 °C provided the best overall preservation performance, reducing centrifugal loss by 9.61%, steaming loss by 3.78%, and thawing loss by 7.71% compared with conventional refrigerator freezing. Rapid freezing promoted the formation of smaller and more uniformly distributed ice crystals, minimizing cellular damage and preserving muscle tissue integrity. The -60 °C and -80 °C treatments effectively maintained the hardness of both the body trunk and adductor muscles, while -80 °C produced the most intact muscle microstructure with relatively narrow intercellular gaps. GC-IMS analysis identified 51 volatile signals, including aldehydes, alcohols, ketones, esters, and furans. Electronic nose and GC-IMS analyses demonstrated that -80 °C freezing better preserved the characteristic volatile flavor profile of fresh oysters compared with conventional freezing. In contrast, excessively low freezing temperatures (-100 °C) caused structural damage, potentially compromising texture and water retention. Overall, -80 °C liquid nitrogen freezing was identified as the most favorable condition for maintaining oyster quality, muscle integrity, and flavor characteristics, providing practical guidance for cryogenic seafood preservation.

This study developed oleogel-based Pickering emulsions stabilized by transglutaminase-crosslinked lactoferrin (TG-LF) particles to enhance curcumin bioaccessibility. The optimal crosslinking conditions were pH 8, 100 U/g transglutaminase, 50 °C, and 2 h, producing TG-LF particles with a size of approximately 160.9 nm. Enzymatic crosslinking reduced free amino groups by 65% and increased the contact angle from 36.95° to 79.30°, improving particle wettability for Pickering emulsion stabilization. Three oleogel-based Pickering emulsions were prepared using carnauba wax (CW), behenyl alcohol (BA), and their mixture (MT) as gelators. CW oleogel-based Pickering emulsions exhibited the smallest droplet size (12.07 μm) and the highest storage modulus, indicating a stronger gel-like structure. In vitro gastrointestinal digestion demonstrated that CW oleogel-based Pickering emulsions achieved the highest lipid digestion rate and curcumin bioaccessibility (approximately 74%), compared with approximately 57% for MT, 39% for BA, and only 16% for pure corn oil. The enhanced bioaccessibility was primarily attributed to the smaller emulsion droplets, greater interfacial area, and increased lipid digestion, which facilitated mixed micelle formation and curcumin solubilization. Overall, TG-LF particle-stabilized oleogel-based Pickering emulsions, particularly those formulated with carnauba wax, demonstrated strong potential as delivery systems for improving the bioaccessibility of lipophilic bioactive compounds.