Authors
Nan Meng, Xinyu Cao, Yu Song, Peixu Cong, Yanjun Liu, Yi Liu, Changhu Xue, Jie Xu
Published in
Food research international (Ottawa, Ont.). Volume 242. Issue Pt 5. Pages 120223. Oct 31, 2026. Epub Jul 30, 2026.
Abstract
This study confirmed that low-temperature, high-salinity depuration mitigates apoptosis and preserves quality in anhydrously stored Pacific oysters through targeted suppression of cardiolipin oxidation. We compared standard depuration (20 °C, 31‰) with low-temperature, high-salinity depuration (12 °C, 38‰). After five days, the latter maintained 30% higher survival, preserved glycogen and ATP equivalents, and sustained texture through suppressed serine protease activity. Integrated lipids and molecular index revealed that low-temperature, high-salinity depuration stabilized 23 cardiolipin (CL) molecular species, inhibited polyunsaturated fatty acid oxidation, and limited oxidized cardiolipin (oxCL) formation. These effects coincided with the down-regulation of pro-apoptotic genes (Bcl-2-associated X protein (Bax), Cytochrome c (Cyt-c), Caspase-3 (Casp3)) and the up-regulation of anti-apoptotic (B-cell Lymphoma 2 (Bcl-2), Heat shock protein 70 (Hsp70)) and cardiolipin synthase (Cls), Lysocardiolipin acyltransferase 1 (Lclat1)) genes, reducing mitochondrial reactive oxygen species, swelling, and mitochondrial permeability transition pore opening. Combined with time-lag correlation analysis and mediation effect analysis confirmed an oxCL-apoptosis-quality axis. Thus, low-temperature, high-salinity depuration safeguards mitochondrial integrity, delays apoptosis, and prolongs shelf life, offering a practical strategy for live oyster transport.
PMID:
42637369
Bibliographic data and abstract were imported from PubMed on 25 Aug 2026.
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