Mar Pollut Bull 2025 Aug 18;221:118587. doi: 10.1016/j.marpolbul.2025.118587.

Metabolomics analysis provides new insights into the impacts of long-term ocean acidification and warming on the sensory qualities of sea urchin (Strongylocentrotus intermedius) gonads.

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Sea urchin gonads are popular raw, ready-to-eat seafood known for their fresh, sweet taste and high nutritional value. To investigate the impacts of ocean acidification and warming (OAW) on the sensory qualities of sea urchin gonads, farmed Strongylocentrotus intermedius were incubated separately and jointly in acidic (ΔpHNBS = -0.5 units) and thermal (ΔT = +3.0 °C) seawater for 90 days under lab-controlled conditions based on the ocean pH and temperature for 2100 projected by the Intergovernmental Panel on Climate Change (IPCC). Sensory properties (gonad size, color, and flavor-related metabolites) were subsequently determined and compared between groups. The results showed that: 1) The gonad size and gonad index (GI) decreased sharply (-49 % in female; -46 % in male) under OAW conditions in both sexes of adult S. intermedius. There were significant negative additive effects of acidification and high temperature on the GI. 2) OAW had no significant interaction effects on five gonadal color-related parameters; however, the redness (a*) of male gonads was significantly less than that of female gonads in both the separate and joint OAW groups. 3) Significant alterations to metabolome profiles, exhibiting sex-specific variations, were observed in adult S. intermedius incubated under separate/joint OAW conditions. Twenty-two significantly differentially expressed metabolites (SDMs) related to color, odor, and flavor were identified, primarily enriched in metabolic pathways associated with the biosynthesis and accumulation of odor and flavor compounds. To sum up, the data from this study indicate that OAW affect sensory qualities of sea urchin gonads negatively especially the gonads of females.

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