Abstract
In this study, the 4D-FastDIA-based quantitative proteomics strategy was employed to identify protein biomarkers linked to flavor traits in triploid and diploid oysters (Crassostrea angulata). A comprehensive analysis identified a total of 61,947 peptides and 9,703 protein groups across four sample groups, with 3,679 common proteins shared among all groups. Differentially expressed proteins (DEPs) were found to be significantly associated with flavor-related traits, revealing notable differences in amino acids, lipids, and nucleotides between triploid and diploid oysters. Enrichment analysis further elucidated significant pathways involved in metabolic processes, biosynthesis, and immune responses. Among the DEPs, 864 were correlated with flavor quality traits, highlighting key proteins such as S-adenosylmethionine synthase and pyruvate kinase as potential biomarkers for flavor traits. These findings provide valuable insights into the molecular mechanisms underlying flavor differences in oysters and offer potential biomarkers for evaluating and enhancing oyster quality.
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