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Lipid and FA composition of the pearl oyster Pinctada fucata martensii: Influence of season and maturation

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Lipids

Abstract

The lipid and FA composition of the total lipids of the pearl oyster Pinctada fucata martensii, in different seasons and in different areas, were analyzed to clarify its lipid physiology and to estimate the possible influence of its prey phytoplankton. TAG and sterols were the major components in the neutral lipids in all conditions, whereas high levels of phospholipids (PE and PC) were found in the polar lipids. The major FA in the TAG in all samples were 14∶0, 16∶0, and 18∶0 as saturated FA (saturates); 16∶1n−7, 18∶1n−9, and 18∶1n−7 as monoenoic FA (monoenes); and 20∶4n−6 (arachidonic acid: AA), 20∶5n−3 (EPA), and 22∶6n−3 (DHA) as PUFA. The major components found in the polar lipids were 16∶0 and 18∶0 as saturates; 22∶2n−9, 15 and 22∶2n−7, 15 as non-methylene-interrupted dienes (NMID), and AA, 22∶3n−6, 9, 15, EPA, and DHA as PUFA. Although it is a marine animal, characteristically high levels of AA were found in both the TAG and phospholipids. This result suggests that lipids of P. fucata may be influenced by those of its phytoplanktonic prey. The increase in levels of NMID from TAG to PE with a decrease in those of monoenes suggests that the tissues of this species are able to biosynthesize only the less unsaturated PUFA, such as NMID. In particular, NMID derivatives are considered to be biosynthesized in the PE; thus, they might play a particular role in the membrane, because NMID were characteristically localized only in the PE.

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Abbreviations

AA:

arachidonic acid

CAEP:

ceramide aminoethyl phosphonate

DMA:

dimethylacetals

DMOX:

4,4-dimethyloxazoline

GE:

diacylglyceryl ether(s)

NMID:

non-methylene-interrupted dienes

PL:

phospholipids

SE:

steryl ester(s)

SFA:

saturated fatty acids (saturates)

ST:

sterols

TFA:

total fatty acids

TL:

total lipids

WE:

wax ester(s)

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  1. National Research Institute of Fisheries Science, Fisheries Research Agency, 2-12-4, Fuku-ura, Kanazawa-ku, 236-8648, Yokohamashi, Japan

    Hiroaki Saito

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Saito, H. Lipid and FA composition of the pearl oyster Pinctada fucata martensii: Influence of season and maturation. Lipids 39, 997–1005 (2004). https://doi.org/10.1007/s11745-004-1322-3

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