Huang Maoxian, Dong Yangfan, Zhang Yan, Chen Qinsheng, Xie Jia, Xu Chang, Zhao Qun, Li Erchao
Key Laboratory of Tropical Biological Resources of Ministry of Education, Hainan University, Haikou, China.
Department of Aquaculture, College of Marine Sciences, Hainan University, Haikou, China.
Front Physiol. 2019 Aug 23;10:1087. doi: 10.3389/fphys.2019.01087. eCollection 2019.
The Pacific white shrimp (), a euryhaline penaeid species, can tolerate a wide range of salinities, but little is known on its strategies to cope with low salinity fluctuations from the aspect of lipidomics. Thus, in this study, were grown in two different salinities [3 and 30‰ (control)] for 8 weeks, and then an liquid chromatography (LC)-mass spectrometry (MS)-based lipidomics analysis was performed to reveal the lipid profile differences in gill and muscle. under low salinity had lower weight gain and condition factor than the control shrimp at 30‰, but no differences were found in survival and hepatopancreas index. A higher number of differential lipid metabolites were identified in gill than in muscle in at salinity 3‰ relative to the control shrimp at salinity of 30‰ (159 versus 37), which belonged to 11 and 6 lipids classes, respectively. Of these lipids, phosphatidylcholine (PC), phosphatidylinositol (PI), phosphatidic acid (PA), phosphatidylethanolamine (PE), and triglyceride (TG) were the main lipids in both shrimp gill and muscle, regardless of salinities. Compared with the control shrimp at salinity 30‰, the percentage of PC significantly reduced, but TG and PA significantly increased in gill of shrimp at salinity 3‰. Moreover, the relative fatty acid abundances showed significant changes in between the two salinity groups, but the patterns of the changes were complex and were fatty acid dependent. Neither lipid nor fatty acid composition in muscle was affected by salinity. Further pathway analysis showed that these metabolites were closely related to lipid and fatty acid metabolic pathways. All the findings in this study reveal that the lipid variations are closely related to bio-membrane structure, mitochondrial function, energy supply, or organic osmolyte contents in hemolymph for improving osmoregulatory capacity of under low salinity.
太平洋白虾()是一种广盐性对虾品种,能耐受广泛的盐度范围,但从脂质组学角度对其应对低盐度波动策略的了解甚少。因此,在本研究中,将太平洋白虾在两种不同盐度[3‰和30‰(对照)]下养殖8周,然后进行基于液相色谱(LC)-质谱(MS)的脂质组学分析,以揭示鳃和肌肉中的脂质谱差异。低盐度下的太平洋白虾增重和肥满度低于盐度为30‰的对照虾,但在存活率和肝胰腺指数方面未发现差异。相对于盐度为30‰的对照虾,盐度为3‰的太平洋白虾鳃中鉴定出的差异脂质代谢物数量比肌肉中更多(159种对37种),它们分别属于11类和6类脂质。在这些脂质中,无论盐度如何,磷脂酰胆碱(PC)、磷脂酰肌醇(PI)、磷脂酸(PA)、磷脂酰乙醇胺(PE)和甘油三酯(TG)都是虾鳃和肌肉中的主要脂质。与盐度为30‰的对照虾相比,盐度为3‰的虾鳃中PC的百分比显著降低,但TG和PA显著增加。此外,两个盐度组之间太平洋白虾的相对脂肪酸丰度显示出显著变化,但变化模式复杂且依赖于脂肪酸。肌肉中的脂质和脂肪酸组成均不受盐度影响。进一步的通路分析表明,这些代谢物与脂质和脂肪酸代谢通路密切相关。本研究的所有结果表明,脂质变化与生物膜结构、线粒体功能、能量供应或血淋巴中的有机渗透剂含量密切相关,以提高太平洋白虾在低盐度下的渗透调节能力。