Cephalopods are important economic shellfish that have been developed extensively in the coastal water of various countries. Octopus vulgaris is a large-scaled economic cephalopod that is mainly cultured in South Chin...Cephalopods are important economic shellfish that have been developed extensively in the coastal water of various countries. Octopus vulgaris is a large-scaled economic cephalopod that is mainly cultured in South China. This study explored the effect of different diets on the volatile flavor and nutritional ingredients of O. vulgaris. Four diets were tested in four groups: Group A(fish(Scomberomorus niphonius)), Group B(crab(Helice tridens tientsinensis Rathbun)), Group C(clam(Mactra veneriformis)), and Group D(squid(Loligo japonica)). Octopus muscles were sampled after 36 days of feeding, and volatile flavor substances(VFSs), fatty acids(FAs), and amino acids(AAs) were detected. Results showed that the VFSs, FAs, and AAs of octopus in the four groups were obviously different. The sum of volatile ketones and aldehydes was higher in Group B than in the other groups, which could present much more flavors. All groups were abundant in unsaturated FAs, including eicosapentaenoic acid(EPA) and docosahexaenoic acid(DHA). In terms of content and variety, the FAs in Group B were more beneficial to human health than those in the other groups. The content of each AA in Group B was basically higher than those in the other groups and was significantly higher than that in Group D(P < 0.05). Comparing the VFSs, FAs, and AAs in samples fed with four kinds of diets, the results indicate that using crab to feed O. vulgaris can achieve better effects on volatile flavor and nutritional ingredients.展开更多
Temperature is an important environmental factor that affects the growth and survival of Octopus vulgaris, the common octopus. To understand the protective mechanism that O. vulgaris exhibits under heat stress, we use...Temperature is an important environmental factor that affects the growth and survival of Octopus vulgaris, the common octopus. To understand the protective mechanism that O. vulgaris exhibits under heat stress, we used rapid amplification of cDNA ends （RACE） to obtain full-length sequences of three heat stress response related genes： （1） the heat shock protein 70 （OvHSPT0）, （2） the heat shock transcription factor （OvHSF）, and （3） the heat shock factor-binding protein （OvHSBP） of O. vulgaris. The OvHSP70, OvHSF, and OvHSBP proteins contained 2 222 bp, 2 264 bp, 841 bp that encoded for 635, 458 and 90 amino acids, respectively. The results of multiple sequence alignment showed that the amino acid sequences of OvHSP70 were highly conserved with respect to other species. Similarly, the DNA binding domain, the trimerization domain of OvHSF, and the coiled coil region of OvHSBP also had highly conserved regions. The real-time polymerase chain reaction （PCR） results indicated that OvHSP70 was temperature-dependent and time-dependent, showing a positive response to heat stress. On exposure to 26℃ and to 30℃, the mRNA expression levels of OvHSF and OvHSBP were higher than those in the control group at 24℃. The mRNA expression of OvHSBP significantly increased with heat treatment at 26℃, while the mRNA expression of OvHSF decreased. The experimental results indicated that the expression of OvHSP70, OvHSF and OvHSBP were all sensitive to heat stress, which suggests that these three genes may play an important role for O. uulgaris in responding to environmental stress. Thus, this study sets a theoretical foundation for further in-depth studies on the molecular protective mechanisms of the heat response in O. vulgaris.展开更多
基金supported by the earmarked fund for the Modern Agro-Industry Technology Research System (No. CARS-49)the Natural Science Foundation of Shan-dong Province (No. ZR2018BC052)+1 种基金the Entrepreneurship and Innovation Talents programme of Jiangsu Province of China (2020–2023)the Huaguo Mountain Talent Pro-gramme of Lianyungang City Jiangsu Province (2019–2022)。
文摘Cephalopods are important economic shellfish that have been developed extensively in the coastal water of various countries. Octopus vulgaris is a large-scaled economic cephalopod that is mainly cultured in South China. This study explored the effect of different diets on the volatile flavor and nutritional ingredients of O. vulgaris. Four diets were tested in four groups: Group A(fish(Scomberomorus niphonius)), Group B(crab(Helice tridens tientsinensis Rathbun)), Group C(clam(Mactra veneriformis)), and Group D(squid(Loligo japonica)). Octopus muscles were sampled after 36 days of feeding, and volatile flavor substances(VFSs), fatty acids(FAs), and amino acids(AAs) were detected. Results showed that the VFSs, FAs, and AAs of octopus in the four groups were obviously different. The sum of volatile ketones and aldehydes was higher in Group B than in the other groups, which could present much more flavors. All groups were abundant in unsaturated FAs, including eicosapentaenoic acid(EPA) and docosahexaenoic acid(DHA). In terms of content and variety, the FAs in Group B were more beneficial to human health than those in the other groups. The content of each AA in Group B was basically higher than those in the other groups and was significantly higher than that in Group D(P < 0.05). Comparing the VFSs, FAs, and AAs in samples fed with four kinds of diets, the results indicate that using crab to feed O. vulgaris can achieve better effects on volatile flavor and nutritional ingredients.
基金The Public Science and Technology Research Funds Projects of Ocean under contract No.201005013
文摘Temperature is an important environmental factor that affects the growth and survival of Octopus vulgaris, the common octopus. To understand the protective mechanism that O. vulgaris exhibits under heat stress, we used rapid amplification of cDNA ends （RACE） to obtain full-length sequences of three heat stress response related genes： （1） the heat shock protein 70 （OvHSPT0）, （2） the heat shock transcription factor （OvHSF）, and （3） the heat shock factor-binding protein （OvHSBP） of O. vulgaris. The OvHSP70, OvHSF, and OvHSBP proteins contained 2 222 bp, 2 264 bp, 841 bp that encoded for 635, 458 and 90 amino acids, respectively. The results of multiple sequence alignment showed that the amino acid sequences of OvHSP70 were highly conserved with respect to other species. Similarly, the DNA binding domain, the trimerization domain of OvHSF, and the coiled coil region of OvHSBP also had highly conserved regions. The real-time polymerase chain reaction （PCR） results indicated that OvHSP70 was temperature-dependent and time-dependent, showing a positive response to heat stress. On exposure to 26℃ and to 30℃, the mRNA expression levels of OvHSF and OvHSBP were higher than those in the control group at 24℃. The mRNA expression of OvHSBP significantly increased with heat treatment at 26℃, while the mRNA expression of OvHSF decreased. The experimental results indicated that the expression of OvHSP70, OvHSF and OvHSBP were all sensitive to heat stress, which suggests that these three genes may play an important role for O. uulgaris in responding to environmental stress. Thus, this study sets a theoretical foundation for further in-depth studies on the molecular protective mechanisms of the heat response in O. vulgaris.
