Intra- and Inter-Specific Variation in Edible Jellyfish Biomarkers and Implications for Origin Traceability and Authentication

Yaxin Wang,Yi Tang,Xiaofei Shi,Jian Zhang,Yi Gong,Jiangao Shi

doi:10.3389/fmars.2021.755048

Abstract

With the continuous development of jellyfish fisheries and food products around the world, an effective traceability system has become increasingly prominent. This study provides insight into the origin traceability and authentication of two commercially important jellyfish species, flame jellyfish Rhopilema esculentum and Nomura’s jellyfish Nemopilema nomurai, while investigating the intra- and inter-specific variation in fatty acid (FA) profiles and carbon and nitrogen stable isotope ratios (δ13C and δ15N). Results showed significant differences in FA profiles and isotopic values in fresh bell tissues between wild and farmed R. esculentum and among geographic origins, possibly due to different food sources, nutritional status, and energy costs that each group experiences at a given location. The linear discriminant analysis indicated that δ13C, δ15N, C16:0, C17:0, C18:0, C16:1n7, and C20:5n3 were suitable discriminatory variables with a high rate of correct classification for distinguishing origins of R. esculentum. In addition, inter-specific FA profiles/biomarkers, combined with isotopic values, suggests the variety of dietary sources and trophic positions of sympatric similar-sized R. esculentum and N. nomurai and the potential use of biomarkers, especially stable isotope analysis, for distinguishing sympatric jellyfish species. These results highlighted the complementarity of FA and stable isotope analyses and provide an alternative approach for improving the origin traceability and authenticity evaluation of untreated edible jellyfish. Furthermore, this study adds new information regarding the biochemical compositions of jellyfish species.

Highlights

Edible jellyfish is a traditional seafood resource in Asia
This study aimed to examine the potential use of fatty acid (FA) and stable isotope analyses and chemometrics to determine the origins of R. esculentum and to distinguish the sympatric R. esculentum and N. nomurai
Different types of FAs were detected in the three sampling groups; e.g., C22:0, C22:1n9, and C23:0 were not observed in wild specimens, and C14:1n5 was not detected in R. esculentum from Yangtze Estuary

Summary

Introduction

Edible jellyfish is a traditional seafood resource in Asia. In recent years, jellyfish fisheries have been successfully established in the American countries and Australia with new jellyfish species exploited (Brotz et al, 2017; Bleve et al, 2019). The Food and Agriculture Organization of the United Nations (FAO) has proposed an increase in the utilization of jellyfish as new seafood products and as feed for aquaculture, which can represent a possible strategy to improve the overall sustainability of the global fishery (Boero, 2013). The globalization of food markets opens up new possibilities for many companies involved in the production and import-export of edible jellyfish (Torri et al, 2020). Consumers are increasingly aware of the importance of seafood quality and safety control, for example, the production method (i.e., wild or farmed), origin traceability, and clear label information. These demands are the regulatory controls in the international market (D’Amico et al, 2014). The market value and relative nutritional quality of jellyfish differs between production method and species (Jiang et al, 2019)

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Results