School of Marine Science, Ningbo University, Ningbo, 315211, Zhejiang, China.
Key Laboratory of Applied Marine Biotechnology, Ministry of Education, Ningbo University, Ningbo, 315211, Zhejiang, China.
Sci Rep. 2020 Feb 28;10(1):3720. doi: 10.1038/s41598-020-60685-0.
Many factors affect the flavor of crabs. However, impact of temperature on flavor has not been reported. Here, we examined Scylla paramamosain collected within the main four producing areas in China from north sampling point (NP) and south sampling point (SP), respectively. The contents of flavouring-related substances in hepatopancreas, muscles and gonads were determined by high-performance liquid chromatography (HPLC). Meanwhile, high-throughput sequencing of 16S RNA gene was used to reveal the diversity distribution of gut microbiota at each sample collection point. Comparisons among flavor substances of edible parts, the implied higher temperature in SP may be beneficial to the accumulation of flavor substances in gonads, while lower temperature in NP may be beneficial to the accumulation of flavor substances in muscles and hepatopancreas. The gut microbiota of crabs, was analyzed via 16S rRNA gene sequencing. The results of gut microbiota showed that there were significant differences in the distribution of gut microbiota in NP and SP. The microbiota composition of SP has a high distribution richness and no absolute dominant bacteria, while NP has absolute dominant bacteria and its microbiota richness was lower than SP. The results of redundancy analysis (RDA) showed that there was a significant correlation between temperature and the relative abundance of gut microbiota, and a significant correlation between gut microbiota and the content of flavor substances. This study indicates that temperature may be one of the main factors for the differences of flavor substances between SP and NP, which was most probably mediated by gut microbiota. Further exploration is needed with laboratory experiments in which the environment is more precisely controlled if these views are to be determined.
许多因素会影响螃蟹的风味。然而，温度对风味的影响尚未有报道。在这里，我们分别从中国四大主产区的北采样点（NP）和南采样点（SP）采集了拟穴青蟹（Scylla paramamosain）。采用高效液相色谱法（HPLC）测定了肝胰腺、肌肉和性腺中风味相关物质的含量。同时，采用 16S RNA 基因高通量测序技术揭示了每个采样点肠道微生物区系的多样性分布。对可食用部位风味物质的比较表明，SP 中较高的温度可能有利于性腺中风味物质的积累，而 NP 中较低的温度可能有利于肌肉和肝胰腺中风味物质的积累。通过 16S rRNA 基因测序分析了螃蟹的肠道微生物群。肠道微生物群的结果表明，NP 和 SP 之间的肠道微生物群分布存在显著差异。SP 的微生物群落丰富度分布较高，没有绝对优势细菌，而 NP 有绝对优势细菌，其微生物群落丰富度低于 SP。冗余分析（RDA）的结果表明，温度与肠道微生物群的相对丰度之间存在显著相关性，肠道微生物群与风味物质含量之间也存在显著相关性。本研究表明，温度可能是 SP 和 NP 之间风味物质差异的主要因素之一，这很可能是由肠道微生物群介导的。如果要确定这些观点，需要进行实验室实验，更精确地控制环境，以进行进一步的探索。
