An untargeted LC-MS metabolomics approach to the metabolic profiles of bottom cultured scallops (Mizuhopecten yessoensis) subjected to mechanical shock in early post-harvest handling.

From on-board handling to land-based depuration, scallops are subject to various stresses. Mechanical shock is one of the unavoidable factors of post-harvest handling. In this research, a metabolomics strategy based on ultra performance liquid chromatography–mass spectrometry (UPLC-MS) was used to investigate the metabolic characteristics of live scallops (Mizuhopecten yessoensis) subjected to mechanical shock. Phosphoarginine and ATP-related compound levels were also measured to understand the metabolic disturbances. Live scallops maintained in a circulating seawater system for 36 h formed the control group, while those individuals dropped 15 times onto a hard surface from a height of 1 m before being maintained in a circulating seawater system formed the shock group. Samples were collected from the adductor muscles, and multivariate statistical analyses were performed to identify the potential biomarkers of mechanical shock due to post-harvest handling. Our results suggested that obvious metabolic disturbances occurred when scallops suffered mechanical shock during post-harvest handling. A total of 18 biomarkers were identified, including 10 upregulated and 8 downregulated biomarkers. Pathway enrichment analysis showed that the biosynthesis of amino acids and cysteine and methionine metabolism were prone to interference when M. yessoensis was subjected to mechanical shock during early post-harvest handling. This study provides a new perspective into the metabolic profiles of scallops subjected to various stressors and can assist in the improvement of disposal methods of post-harvest scallops. • Mechanical shock is one of the unavoidable factors of post-harvest handling. • Biomarkers were used to reflect the quality of live scallops. • A untargeted metabolomics based on UPLC-Q-TOF-MS apply in quality control of live scallops. • The mechanical shock of post-harvest handling would cause irreversible physiological disruption to scallops, and it is closely related to the flavor loss. [ABSTRACT FROM AUTHOR]