Molecular Basis of Taste and Micronutrient Content in Kumamoto Oysters (Crassostrea Sikamea) and Portuguese Oysters (Crassostrea Angulata) From Xiangshan Bay.

ABSTRACT: Oysters are the most extensively cultivated bivalves globally. Kumamoto oysters, which are sympatric with Portuguese oysters in Xiangshan bay, China, are regarded as particularly tasty. However, the molecular basis of their characteristic taste has not been identified yet. In the present study, the taste and micronutrient content of the two oyster species were compared. Portuguese oysters were larger and had a greater proportion of proteins (48.2 ± 1.6%), but Kumamoto oysters contained significantly more glycogen (21.8 ± 2.1%; p < 0.05). Moisture and lipid content did not differ significantly between the two species (p > 0.05). Kumamoto oysters contained more Ca, Cu, and Zn (p < 0.05); whereas Mg and Fe levels were comparable (p > 0.05). Similarly, there was no

SUBMITTER: Liu S 

PROVIDER: S-EPMC8353274 | biostudies-literature | 2021

REPOSITORIES: biostudies-literature