Crabs Eriocheir japonica and Paralithodes camtschaticus Are a Rich Source of Lipid Molecular Species with High Nutritional Value
Due to their valuable meat and hepatopancreas, the world’s most famous delicacies, crabs, have become target species of commercial fisheries and aquaculture. By methods of supercritical fluid and high-performance liquid chromatography, coupled with high resolution mass spectrometry, we analyzed tria...
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ftmdpi:oai:mdpi.com:/2304-8158/12/18/3359/ 2023-10-09T21:55:05+02:00 Crabs Eriocheir japonica and Paralithodes camtschaticus Are a Rich Source of Lipid Molecular Species with High Nutritional Value Ekaterina V. Ermolenko Tatyana V. Sikorskaya Valeria P. Grigorchuk agris 2023-09-07 application/pdf https://doi.org/10.3390/foods12183359 eng eng Multidisciplinary Digital Publishing Institute Foods of Marine Origin https://dx.doi.org/10.3390/foods12183359 https://creativecommons.org/licenses/by/4.0/ Foods Volume 12 Issue 18 Pages: 3359 crab lipid mass spectrometry nutritional value Text 2023 ftmdpi https://doi.org/10.3390/foods12183359 2023-09-10T23:54:59Z Due to their valuable meat and hepatopancreas, the world’s most famous delicacies, crabs, have become target species of commercial fisheries and aquaculture. By methods of supercritical fluid and high-performance liquid chromatography, coupled with high resolution mass spectrometry, we analyzed triacylglycerols (TG) and phospholipids (PL)—glycerophosphoethanolamines (PE), glycerophosphocholines (PC), glycerophosphoserines (PS), and glycerophosphoinositols (PI)—in the hepatopancreas and muscles of the Japanese mitten crab Eriocheir japonica and the red king crab Paralithodes camtschaticus inhabiting the Sea of Japan. TGs were the main class of lipids in the crab hepatopancreas, while they were found in trace amounts in muscle. TGs of E. japonica differed from those of P. camtschaticus by a higher content of 16:0, 16:1, 18:2, and 20:4 FA and a lower content of eicosapentaenoic and docosahexaenoic acids. The Japanese mitten crab differed from the red king crab by a lower content of molecular species with eicosapentaenoic acid in PC and PI; an increased content of arachidonic acid in PE, PS, and PI; and a lower content of molecular species with docosahexaenoic acid in PE in the hepatopancreas and muscles. The high nutritional value of the crabs E. japonica and P. camtschaticus was confirmed by a high content of molecular species of lipids with n-3 polyunsaturated fatty acids. The data of the lipid molecular species profile provide new background information for future studies on biochemistry and aquaculture of crabs. Text Paralithodes camtschaticus Red king crab MDPI Open Access Publishing Foods 12 18 3359 |
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crab lipid mass spectrometry nutritional value |
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crab lipid mass spectrometry nutritional value Ekaterina V. Ermolenko Tatyana V. Sikorskaya Valeria P. Grigorchuk Crabs Eriocheir japonica and Paralithodes camtschaticus Are a Rich Source of Lipid Molecular Species with High Nutritional Value |
topic_facet |
crab lipid mass spectrometry nutritional value |
description |
Due to their valuable meat and hepatopancreas, the world’s most famous delicacies, crabs, have become target species of commercial fisheries and aquaculture. By methods of supercritical fluid and high-performance liquid chromatography, coupled with high resolution mass spectrometry, we analyzed triacylglycerols (TG) and phospholipids (PL)—glycerophosphoethanolamines (PE), glycerophosphocholines (PC), glycerophosphoserines (PS), and glycerophosphoinositols (PI)—in the hepatopancreas and muscles of the Japanese mitten crab Eriocheir japonica and the red king crab Paralithodes camtschaticus inhabiting the Sea of Japan. TGs were the main class of lipids in the crab hepatopancreas, while they were found in trace amounts in muscle. TGs of E. japonica differed from those of P. camtschaticus by a higher content of 16:0, 16:1, 18:2, and 20:4 FA and a lower content of eicosapentaenoic and docosahexaenoic acids. The Japanese mitten crab differed from the red king crab by a lower content of molecular species with eicosapentaenoic acid in PC and PI; an increased content of arachidonic acid in PE, PS, and PI; and a lower content of molecular species with docosahexaenoic acid in PE in the hepatopancreas and muscles. The high nutritional value of the crabs E. japonica and P. camtschaticus was confirmed by a high content of molecular species of lipids with n-3 polyunsaturated fatty acids. The data of the lipid molecular species profile provide new background information for future studies on biochemistry and aquaculture of crabs. |
format |
Text |
author |
Ekaterina V. Ermolenko Tatyana V. Sikorskaya Valeria P. Grigorchuk |
author_facet |
Ekaterina V. Ermolenko Tatyana V. Sikorskaya Valeria P. Grigorchuk |
author_sort |
Ekaterina V. Ermolenko |
title |
Crabs Eriocheir japonica and Paralithodes camtschaticus Are a Rich Source of Lipid Molecular Species with High Nutritional Value |
title_short |
Crabs Eriocheir japonica and Paralithodes camtschaticus Are a Rich Source of Lipid Molecular Species with High Nutritional Value |
title_full |
Crabs Eriocheir japonica and Paralithodes camtschaticus Are a Rich Source of Lipid Molecular Species with High Nutritional Value |
title_fullStr |
Crabs Eriocheir japonica and Paralithodes camtschaticus Are a Rich Source of Lipid Molecular Species with High Nutritional Value |
title_full_unstemmed |
Crabs Eriocheir japonica and Paralithodes camtschaticus Are a Rich Source of Lipid Molecular Species with High Nutritional Value |
title_sort |
crabs eriocheir japonica and paralithodes camtschaticus are a rich source of lipid molecular species with high nutritional value |
publisher |
Multidisciplinary Digital Publishing Institute |
publishDate |
2023 |
url |
https://doi.org/10.3390/foods12183359 |
op_coverage |
agris |
genre |
Paralithodes camtschaticus Red king crab |
genre_facet |
Paralithodes camtschaticus Red king crab |
op_source |
Foods Volume 12 Issue 18 Pages: 3359 |
op_relation |
Foods of Marine Origin https://dx.doi.org/10.3390/foods12183359 |
op_rights |
https://creativecommons.org/licenses/by/4.0/ |
op_doi |
https://doi.org/10.3390/foods12183359 |
container_title |
Foods |
container_volume |
12 |
container_issue |
18 |
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3359 |
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1779318878014275584 |