Survival Costs Flavor: Microplastics Reprogram Metabolic Resource Allocation and Compromise Oyster Quality under Ocean Acidification
TL;DR
Findings support a bioenergetic trade-off in which oysters exposed to OA and MPs reallocate resources from nutritional and sensory quality toward cellular maintenance and stress adaptation, highlighting underrecognized consequences of climate change and plastic pollution for seafood quality.
Abstract
Ocean acidification (OA) and microplastic (MP) pollution are widespread marine stressors, yet their interactive effects on seafood quality and molecular metabolism remain unclear. This study investigated the combined effects of OA (pH 7.7) and MPs (2 and 200 μg/L) on the Pacific oyster (Magallana gigas). OA was the primary driver of textural deterioration, significantly reducing springiness and chewiness, while combined stress synergistically depleted protein and lipid reserves. Distinct lipid remodeling strategies were identified: OA induced DHA accumulation potentially associated with membrane stabilization, whereas MPs triggered EPA and ARA upregulation associated with stress and immune responses. The flavor profile was severely compromised, characterized by depletion of umami amino acids, nucleotide redistribution, and altered succinate contribution. Transcriptomic analysis revealed that high MP exposure activated genome maintenance and DNA repair-associated pathways, including the Fanconi anemia pathway, superimposed on OA-associated metabolic suppression. Concurrent upregulation of nucleotide salvage (APRT, HPRT) and amino acid catabolic genes (GLS, GDH) suggests increased utilization of flavor metabolites for energetic demands. These findings support a bioenergetic trade-off in which oysters exposed to OA and MPs reallocate resources from nutritional and sensory quality toward cellular maintenance and stress adaptation, highlighting underrecognized consequences of climate change and plastic pollution for seafood quality.