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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ftpubmed:oai:pubmedcentral.nih.gov:10527590 2023-10-29T02:39:23+01:00 Crabs Eriocheir japonica and Paralithodes camtschaticus Are a Rich Source of Lipid Molecular Species with High Nutritional Value Ermolenko, Ekaterina V. Sikorskaya, Tatyana V. Grigorchuk, Valeria P. 2023-09-07 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10527590/ https://doi.org/10.3390/foods12183359 en eng MDPI http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10527590/ http://dx.doi.org/10.3390/foods12183359 © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Foods Article Text 2023 ftpubmed https://doi.org/10.3390/foods12183359 2023-10-01T01:05:29Z 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 PubMed Central (PMC) Foods 12 18 3359 |
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Article Ermolenko, Ekaterina V. Sikorskaya, Tatyana V. Grigorchuk, Valeria P. Crabs Eriocheir japonica and Paralithodes camtschaticus Are a Rich Source of Lipid Molecular Species with High Nutritional Value |
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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 |
Ermolenko, Ekaterina V. Sikorskaya, Tatyana V. Grigorchuk, Valeria P. |
author_facet |
Ermolenko, Ekaterina V. Sikorskaya, Tatyana V. Grigorchuk, Valeria P. |
author_sort |
Ermolenko, Ekaterina V. |
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 |
MDPI |
publishDate |
2023 |
url |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10527590/ https://doi.org/10.3390/foods12183359 |
genre |
Paralithodes camtschaticus Red king crab |
genre_facet |
Paralithodes camtschaticus Red king crab |
op_source |
Foods |
op_relation |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10527590/ http://dx.doi.org/10.3390/foods12183359 |
op_rights |
© 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
op_doi |
https://doi.org/10.3390/foods12183359 |
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Foods |
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