Abstract
IntroductionThe razor clam, Sinonvacula constricta, one of the important mariculture bivalves in China, has unique flavor and wide salinity adaptability. The unique flavor mainly depends on the content of free amino acids and other umami substances in vivo. However, the flavor divergence of razor clam caused by the variable salinity breeding environment, while the mechanisms remain unclear.MethodsHere, the razor clams were cultured in high salinity (30 ppt) and normal salinity (20 ppt) for eight weeks, and the effects of salinity on free amino acids and related genes expression in S. constricta were investigated by transcriptomics and metabolomics method.ResultsThe results showed the free amino acid content under high salinity environment was significantly higher than normal salinity environment through the duration of the experiment (P < 0.05). The combination of transcriptomic and metabolomic data also indicated that high salinity environment resulted in enhanced metabolism of free amino acids. Furthermore, eight genes such as RALDH2, ACOX1, ALDH-E2 were potentially important for enhancing free amino acids metabolism under high salinity environment.DiscussionThis study preliminarily explained the regulation processes of high salinity environment on the metabolism of free amino acids in razor clams, providing a reference for the flavor regulation mechanism.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
