Amino Acid, Fatty Acid, and Metal Compositions in Edible Parts of Three Cultured Economic Crabs:Scylla paramamosain, Portunus trituberculatus, andEriocheir sinensis

Nutrient Composition of Ovary, Hepatopancreas and Muscle Tissues in Relation to Ovarian Development Stage of Female Swimming Crab, Portunus trituberculatus

The swimming crab Portunus trituberculatus is one of the most important economic species in China and its mature ovary often determines its commercial value and production. Although the ovary maturation of crustaceans is generally affected by exogenous nutrition, the specific nutritional needs of ovary maturation of P. trituberculatus are poorly understood. To this end, we collected the P. trituberculatus samples with five ovarian maturation stages and measured their biochemical composition of the ovary, hepatopancreas, and muscle at each ovarian developmental stage. We further analyzed their relation to the ovarian developmental stage of P. trituberculatus by principal components analysis (PCA). We found the levels of branched-chain amino acids, long-chain polyunsaturated fatty acids (LC-PUFA), and monounsaturated fatty acids (MUFAs) in the ovary and hepatopancreas increased during the ovary maturation process, and also passively correlated with ovarian developmental stage, which highlights the necessity of these specific nutrients for oogenesis and for improving the nutrient quality of crabs. In addition, we found an increasing tendency of carotenoid content and phosphatidylcholine in phospholipid in the ovary from the pre-developmental stage to the proliferative stage, but not in the hepatopancreas and muscle, which highlights the possible involvement of carotenoids during the rapid oocyte development process. Our study may provide valuable information for developing a suitable broodstock diet that promotes the ovarian maturation of adult P. trituberculatus and ensures high-quality larval production.

Insight of vitellogenesis patterns: A comparative analysis of the differences between the primary and secondary vitellogenesis period in the ovary, hepatopancreas, and muscle of mud crab, scylla paramamosain

The mud crab, Scylla paramamosain, has abundant nutrients in its edible parts, ovary, hepatopancreas, and muscle during the ovarian maturation stage. The ovary of S. paramamosain can re-mature after spawning during the secondary ovarian maturation period. We aimed to analyze the characteristics of the first vitellogenesis period (FVP)¹ and second vitellogenesis period (SVP)² of S. paramamosain during ovarian maturation to understand the differences in vitellogenesis patterns between the first and second ovarian maturation periods. Accordingly, the gonadosomatic index (GSI) and hepatopancreatic index (HSI), the external and histological characteristics of the ovary and hepatopancreas, the Sp-Vg (vitellogenin, Vg) expression levels in the hepatopancreas and ovary, and the dynamics of the biochemical components in the ovary, hepatopancreas, and muscle were determined. Based on the results, the GSI was significantly positively correlated with HSI during the FVP and significantly negatively correlated with HSI from stage Ⅳ to stage Ⅴ of the SVP. A significant difference was found between the FVP and SVP in the hepatopancreas. Notably, the hepatopancreas displayed a gradual degeneration trend during the SVP. The expression level of Sp-Vg was significantly higher in the hepatopancreas than that in the ovary during the FVP and SVP. Seventeen amino acids were detected in the hepatopancreas, ovary, and muscle during the FVP and SVP, with glutamate as the predominant amino acid. During the FVP and SVP, the C16:0 and C18:1n9c were the dominant fatty acids in the hepatopancreas and ovary, the MUFA gradually increased in the ovary and hepatopancreas, and a significant difference was found in the dynamic trend of the HUFA and SFA contents from stage Ⅳ to stage Ⅴ between the FVP and SVP. These findings indicate that the ovary can re-mature after spawning in S. paramamosain and can maintain the status of the first ovarian maturation; however, the hepatopancreas gradually degenerate during the SVP.

Quantitative benefit and risk assessment of arsenic and nutrient levels in cooked and raw chinese mitten crab (Eriocheir sinensis) using an in vitro digestion model

The safety and quality of aquatic foods are a public concern due to their content of pollutants, such as arsenic. A formula is derived for quantifying the benefit-risk ratio (HQ) of the essential polyunsaturated fatty acids vs. arsenic in Chinses mitten crabs. Among these arsenic species, the proportion of inorganic arsenic, which is extremely harmful to the human body, is<5%, and its level does not exceed the national standard limit. Meanwhile, comparing with the HQ from the original method, the HQs from groups 0 min, 5 min, 15 min are significantly higher(p < 0.05). This suggests the original assessment method could underestimate the risk of eating crabs. Eating steamed crabs is easier to digest essential fatty acids (EFAs) than eating raw crabs, and it also protects consumers against arsenic exposure. To achieve a good balance of dietary benefits and risks, the steaming duration of the crabs should exceed 30 min.

Study of Cd Content Distribution and Its Bioaccessibility in Edible Tissues of Crab Portunus trituberculatus from the Coastal Area of Shandong, China

Bioaccessibility study is of great significance to the health risk assessment of trace elements in the seafood. In this work, the most consumed crab (Portunus trituberculatus) in coastal area of Shandong, China was analyzed to study the distribution and the bioaccessibility of cadmium (Cd) in the edible tissues of crab, and the dietary risk from consumption of crab was also evaluated. Results showed that the content of Cd in the whole edible tissues of 109 crab specimens ranged from 0.052 to 8.89 mg/kg ww (wet weight) with mean of 2.26 mg/kg ww. The Cd content in 85% of the crab samples was higher than the national food safety limits (0.5 mg/kg ww) of China. The gender study indicated that there was no significant difference in Cd content in total edible tissues between the males and females (p > 0.05). Cadmium was highly concentrated in the brown meat with mean value of 4.13 mg/kg ww, which was about 5 times higher than that in the white meat (0.75 mg/kg ww). The bioaccessibility of Cd ranged from 48.1 to 71.0% in the white and brown meat. The risk assessment based on the bioaccessibility of Cd revealed that the consumption of the edible crab brown and white meat for adults should be limited in 0.13 kg and 1.56 kg per week respectively.

Temperature potentially induced distinctive flavor of mud crab Scylla paramamosain mediated by gut microbiota

Many factors affect the flavor of crabs. However, impact of temperature on flavor has not been reported. Here, we examined Scylla paramamosain collected within the main four producing areas in China from north sampling point (NP) and south sampling point (SP), respectively. The contents of flavouring-related substances in hepatopancreas, muscles and gonads were determined by high-performance liquid chromatography (HPLC). Meanwhile, high-throughput sequencing of 16S RNA gene was used to reveal the diversity distribution of gut microbiota at each sample collection point. Comparisons among flavor substances of edible parts, the implied higher temperature in SP may be beneficial to the accumulation of flavor substances in gonads, while lower temperature in NP may be beneficial to the accumulation of flavor substances in muscles and hepatopancreas. The gut microbiota of crabs, was analyzed via 16S rRNA gene sequencing. The results of gut microbiota showed that there were significant differences in the distribution of gut microbiota in NP and SP. The microbiota composition of SP has a high distribution richness and no absolute dominant bacteria, while NP has absolute dominant bacteria and its microbiota richness was lower than SP. The results of redundancy analysis (RDA) showed that there was a significant correlation between temperature and the relative abundance of gut microbiota, and a significant correlation between gut microbiota and the content of flavor substances. This study indicates that temperature may be one of the main factors for the differences of flavor substances between SP and NP, which was most probably mediated by gut microbiota. Further exploration is needed with laboratory experiments in which the environment is more precisely controlled if these views are to be determined.

Nutritional quality of different grades of adult male chinese mitten crab, Eriocheir sinensis

This study mainly investigated the composition of adult male Chinese mitten crab (Eriocheir sinensis) from four grades/sizes (Grade I: 200-249 g; Grade II: 175-199 g; Grade III: 150-174 g; Grade IV: ≤ 150 g). The results showed that the grade III crabs had the largest gonadsomatic index (GSI), which was significantly higher than the grade I and grade II crabs, no significant difference was found with the grade IV crab. Significant differences in moisture and total lipid contents were observed among various edible parts from different grades of male Eriocheir sinensis. In particular, grade II crabs had the highest total lipid and dry matter content for hepatopancreas. A balanced amino acids composition and a high essential amino acids score (EAAS) were found in the muscle and gonads of grade III crabs. The levels of poly-unsaturated fatty acids (PUFA), n-3 PUFA, n-6 PUFA and docosahexaenoic acid (DHA) in the hepatopancreas, as well as the contents of PUFA, highly-unsaturated fatty acids (HUFA), n-3 PUFA, arachidonic acid (ARA), and eicosapentaenoic acid (EPA) in the gonads were significantly increased in the grade II crabs. Taken together, it can generally be concluded that adult male Eriocheir sinensis of 150-200 g (Grade II-III) weight have the highest nutritional quality even though they are not the largest crabs.