Qianqian Geng

In this study, a robust UHPLC-MS/MS method was developed for simultaneously determining 14 organophosphate ester flame retardants (OPEs) in aquatic products. Sample extraction and clean-up procedures were optimized, and matrix effects were corrected using matrix-matched calibration with internal standards. The validated method exhibited good linearity (R² > 0.991), low detection limits (0.015–0.180 ng g⁻¹ wet weight, ww), low quantification limits (0.050–0.600 ng g⁻¹ ww), high recoveries of 70.6–119%, and good precision (relative standard deviations < 15%). Application to fish, sea cucumber, shrimp, and mussel samples confirmed the method’s high sensitivity and accuracy. Analysis of 200 aquatic product samples revealed widespread yet species- and compound-specific OPE contamination, with total concentrations up to 1429.4 ng g⁻¹ ww. Chlorinated OPEs predominated, particularly tris(2-chloroethyl) phosphate (TCEP) and tris(1-chloro-2-propyl) phosphate (TCIPP). TMCP, TOCP, and TMPP were reported as a combined concentration (ΣTCP) in real samples, expressed as TMCP equivalents. These findings suggest that further investigations are required to assess OPE distributions, accumulation patterns, and dietary exposure risks in aquatic products.

Climate change and increasing instability in coastal marine environments have intensified stressors such as elevated temperature, hypoxia, salinity variation, and pollutant exposure, posing major challenges to the survival, health, and culture performance of bivalves. As economically important aquaculture species and key components of coastal ecosystems, bivalves are highly sensitive to environmental fluctuations, making their metabolic responses highly relevant to both physiological adaptation and aquaculture sustainability. Increasing evidence indicates that metabolic remodeling is an important adaptive strategy supporting bivalve tolerance to environmental stress, with amino acid metabolic remodeling emerging as one of its most sensitive and functionally important components. This review summarizes the major response patterns, key pathways, and potential regulatory mechanisms of amino acid metabolism in bivalves under different stress conditions. Different environmental stressors induce distinct yet integrated shifts in amino acid metabolism, including enhanced catabolism, carbon–nitrogen redistribution, osmotic regulation, and antioxidant defense, thereby supporting energy homeostasis and physiological stress tolerance in bivalves. By highlighting amino acid metabolic remodeling as a central mechanism of bivalve adaptation to environmental stress, this review provides insights into adaptive responses, metabolite-based indicators for monitoring aquaculture environments and bivalve health, and management strategies for improving resilience in bivalve aquaculture.

Bay scallops (Argopecten irradians; A. irradians) are shellfish with high nutritional and economic value. However, nutritional studies on A. irradians with different shell colors are limited. This study examines the hazardous, nutritional, and taste-contributing compounds during the growth of A. irradians with different shell colors. During the growth of A. irradians, the hazardous contents were below the standard limit. Changes in the nutritional and taste-contributing compounds between months were more significant than shell color. Bay scallops had more fats, total fatty acids, and taste-contributing compounds in August and more proteins, essential fatty acids, vitamin D, vitamin B₁₂, Cu, and Zn in September and October. In October, the golden shell color strain had more proteins, essential fatty acids, vitamin D, vitamin B₁₂, Cu, and Zn, while the purple shell color strain had more taste-contributing compounds. A. irradians had better taste in August and higher nutritional value in September and October. In October, the golden shell color strain has higher nutritional value, and the purple shell color strain has better commercial value and taste. The correlation analysis indicates that the nutritional quality of bay scallops is affected by age (months), shell color, and seawater environment.