Genetic Differentiation between Natural and Hatchery Stocks of Japanese Scallop (Mizuhopecten yessoensis) as Revealed by AFLP Analysis

Japanese scallop (Mizuhopecten yessoensis) is a cold-tolerant bivalve that was introduced to China for aquaculture in 1982. In this study, amplified fragment length polymorphism (AFLP) markers were used to investigate levels of genetic diversity within M. yessoensis cultured stocks and compare them with wild populations. Six pairs of primer combinations generated 368 loci among 332 individuals, in four cultured and three wild populations. High polymorphism at AFLP markers was found within both cultured and wild M. yessoensis populations. The percentage of polymorphic loci ranged from 61.04% to 72.08%, while the mean heterozygosity ranged from 0.2116 to 0.2596. Compared with wild populations, the four hatchery populations showed significant genetic changes, such as lower expected heterozygosity and percentage of polymorphic loci, and smaller frequency of private alleles, all indicative of a reduction in genetic diversity. Some genetic structures were associated with the geographical distribution of samples; with all samples from Dalian and Japan being closely related, while the population from Russia fell into a distinct clade in the phylogenetic analysis. The genetic information derived from this study indicated that intentional or accidental release of selected Japanese scallops into natural sea areas might result in disturbance of local gene pools and loss of genetic variability. We recommend monitoring the genetic variability of selected hatchery populations to enhance conservation of natural Japanese scallop resources.     

虾夷扇贝活力变化对其呈味特性的影响研究

目的 研究虾夷扇贝活力变化对于呈味特性的影响。方法 将活品虾夷扇贝在4℃干藏0、6、24 h后,其分别处于不同的活力状态。通过扇贝组织形态、扇贝闭壳肌中三磷酸腺苷（Adenosine triphosphate,ATP）及其关联化合物、腺苷酸能荷（Adenylate energy charge,AEC值）、线粒体活性、能量代谢物水平等指标分析活力;对加热熟制后的各样品进行感官评价,测定呈味化合物含量、计算味觉活度值;最后分析扇贝活力变化对呈味特性的影响。结果 干藏期间扇贝外套膜收缩,活力轻微下降,但ATP及其关联化合物、AEC值均无显著变化。线粒体活性由85.59%显著下降至59.21%,线粒体功能下降。另外,干藏导致糖酵解代谢物糖原由4.32 g/100 g下降至3.14 g/100 g,同时葡萄糖1-磷酸、果糖6-磷酸、磷酸二羟丙酮等代谢物含量显著上升,三羧酸循环（Tricarboxylic acid,TCA）代谢物丙氨酸含量由0.44 mg/g增加至0.71 mg/g。干藏导致扇贝中呈味化合物谷氨酸含量由0.93 mg/g下降至0.51 mg/g,精氨酸含量由9.05mg/g上升至10.56 mg/g,滋味中鲜味降低、苦味上升。结论 虾夷扇贝活力下降导致了谷氨酸含量的下降和精氨酸含量的上升,进而造成扇贝滋味中鲜味的下降和苦味的上升。     

Effect of steam cooking on distribution of paralytic shellfish toxins in different tissue compartments of scallops Patinopecten yessoensis

This study investigated the effect of steam cooking on distribution of paralytic shellfish poisoning toxins (PSP-toxins) in scallops Patinopecten yessoensis. Toxins analysis by high-performance liquid chromatography showed that most of the PSP-toxins (>70%) were accumulated in viscera and adductor muscle of the raw scallops. Steam cooking induced significant loss (p < 0.05) of PSP-toxins from viscera (16%), adductor muscle (24%), gill and mantle (11%) while 32% of the toxins were retained inside viscera and adductor muscle. Overall, 51% of PSP-toxins leaked out from scallop tissues during steam cooking. However, there was no significant loss (p > 0.05) of PSP-toxins from gonad. Consumption of viscera was the most significant risk factor for causing PSP, while gonad and scallop soup were the second most significant. A rapid PSP test further verified detectable levels of PSP-toxins in all samples. However, possible interfering substance(s) in adductor muscles and gonads might potentially affect the results from this test.     

Isolation and identification of the main carotenoid pigment from the rare orange muscle of the Yesso scallop

The Yesso scallop (Patinopecten yessoensis) is one of the most important aquacultural scallops in the north of China. We identified a rare colour variant that occurs in about 0.2% of the natural population. Orange variants have not been reported before in shellfish, including scallops. Identification of the molecular basis of this colour variation will provide guidance when developing a breeding plan for these scallops. The main pigment was isolated from the muscle tissues of the variant Yesso scallop by silica gel column chromatography, and was characterised by mass spectrometry and ¹H and ¹³C nuclear magnetic resonance methods. Its structure was identified as that of pectenolone (3,3′-dihydroxy-β,β-caroten-4–one). This is the first report of pectenolone, a type of carotenoid, in the muscle of the Yesso scallop.     

Antioxidant activity of hydrolysates obtained from scallop (Patinopecten yessoensis) and abalone (Haliotis discus hannai Ino) muscle

Scallop (Patinopecten yessoensis) and abalone (Haliotis discus hannai Ino) muscle were hydrolysed with commercially available food-grade proteases. The resulting hydrolysates showed DPPH and hydroxyl radicals scavenging abilities, reducing power, and ferrous ion chelating capacity. The antioxidant activities of hydrolysate of abalone foot muscle (HAFM) increased with increasing incubation time during the whole hydrolysis process in 180 min. Whereas, the antioxidant activities of hydrolysate of scallop adductor muscle (HSAM) increased at initial stage and peaked after 25-30 min of hydrolysis, and then gradually decreased thereafter. Compared with HAFM, HSAM with comparable hydrolysis time contained more free amino acids (FAA) and small-sized peptides (below 500 Da), which may account for the differences in antioxidant activities versus hydrolysis time curves of the two hydrolysates. The above results indicate that limited hydrolysis of proteins can increase their antioxidant activity, whereas extensive hydrolysis can decrease it.     

抗冻蛋白对冷冻虾夷扇贝闭壳肌持水性及质构特性的影响

为探究抗冻蛋白对冷冻虾夷扇贝闭壳肌持水性及质构特性的影响，以虾夷扇贝闭壳肌为原料，分别采用0.2 g/100 mL抗冻蛋白、3.0 g/100 mL焦磷酸钠和3.0 g/100 mL海藻糖溶液3 种抗冻剂进行真空浸渍，检测样品得率、离心损失、质构、色泽、水分分布及迁移状态、冰晶形态以及组织微观结构等指标。结果显示，抗冻蛋白组闭壳肌硬度、黏聚性及质子密度图像亮度与新鲜闭壳肌几乎一致，且显著高于焦磷酸钠和海藻糖组。而相比于其他浸渍组，抗冻蛋白组得率、弹性及剪切力显著增加，T21显著缩短（P＜0.05）。由光学显微镜和扫描电子显微镜观察可知，抗冻蛋白组的冰晶细小且呈球状，肌纤维结构较清晰完整，冰晶平均横截面积较空白组减少了65.06%。该研究证实，抗冻蛋白具有吸附于冰晶表面且抑制冰晶生长、修饰冰晶形态的作用，通过真空浸渍处理后，其对冷冻虾夷扇贝闭壳肌持水性及质构特性的调控作用优于焦磷酸钠、海藻糖，是一种有效的冻品品质调控手段。     

超高压辅助脱壳对虾夷扇贝肌原纤维蛋白生化特性及结构的影响

本实验采用150～350 MPa保压3 min处理虾夷扇贝,以手工脱壳和蒸煮脱壳为对照,首先通过测定脱壳时间以及得肉率考察压力对脱壳效果的影响,再通过测定肌原纤维蛋白的质量浓度、总巯基含量、羰基含量、表面疏水性、Ca2＋-ATPase活力及分析其二级结构单元的变化规律,研究超高压处理对虾夷扇贝贝肉肌原纤维蛋白生化特性及结构的影响。结果表明：在250 MPa条件下保压3 min能提高扇贝的脱壳效果;超高压处理导致虾夷扇贝肌原纤维蛋白发生一定程度的变化,总体表现为表面疏水性和羰基含量增加,总巯基含量、Ca2＋-ATPase活力降低;肌原纤维蛋白α-螺旋和β-转角相对含量降低,β-折叠和无规卷曲相对含量升高;超高压对扇贝贝肉肌原纤维蛋白的影响相对较小,有利于维持其蛋白生化特性,保持扇贝贝肉食用品质和加工性能。研究结果可为贝类在超高压处理过程中肌原纤维蛋白品质的控制提供一定的参考。     

栉孔扇贝×虾夷扇贝子一代杂种优势的RAPD分析

应用RAPD技术对栉孔扇贝×虾夷扇贝子一代的杂种优势进行了研究,对栉孔扇贝(C)、虾夷扇贝(P)及其正交F1(C♀×P♂)、反交F1(P♀×C♂)共4个群体的RAPD扩增带谱进行了分析。从40个随机引物中筛选出16个扩增带丰富的引物进行扩增,共得到l15条清晰稳定的扩增带,扩增片段大小在200～2000bp之间,其中有82个扩增位点具有多态性,多态性位点比率为71.3%。栉孔扇贝与正反交子代的相对遗传距离分别为0.0852和0.2886;虾夷扇贝与正反交子代的相对遗传距离分别为0.2327和0.0559,杂种子代与两亲本的遗传差异不是对等的,而是偏向各自的母本,系统树、Shannon多样性指数同样证明了这一点。两亲本群体内相似性指数分别为0.8392和0.8451,均大于正交子代的群体内相似性指数,而小于反交子代的群体内相似性指数,表明正交子代群体的遗传多样性水平升高,产生杂种优势;反交降低,未产生明显的杂种优势,与4个群体Shannon遗传多样性指数计算分析结果一致。     

虾夷扇贝裙边多肽提高鲢鱼肌原纤维蛋白结构稳定性

采用添加0、2、4 g/100 mL虾夷扇贝裙边多肽（Patinopecten yessoensis mantle polypeptide，PMP）修饰鲢鱼肌原纤维蛋白（myofibrillar protein，MP），通过测定修饰前后MP的巯基含量、羰基含量、傅里叶变换红外光谱、紫外吸收光谱及内源荧光光谱，研究PMP对鲢鱼MP结构的影响。结果表明：MP总巯基、活性巯基、羰基含量均随PMP添加量升高而降低；修饰后的MP α-螺旋相对含量无显著变化，但β-折叠相对含量随PMP添加量增加降低，β-转角相对含量随PMP添加量增加而升高，PMP的添加有利于延缓MP的展开，维持MP结构的稳定性；PMP也有效延缓了MP的羰基化。PMP可作为潜在的天然抗氧化剂、低温保护剂和凝胶质构增强剂。