{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T15:56:41Z","timestamp":1791561401666,"version":"4.3.4"},"reference-count":58,"publisher":"Wiley","issue":"14","license":[{"start":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T00:00:00Z","timestamp":1787011200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T00:00:00Z","timestamp":1787011200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2026,11]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>The Manila clam is a highly nutritious and sought\u2010after shellfish; however, a lack of detailed knowledge regarding tissue\u2010specific chemical composition hinders precision processing and contributes to waste. This study used targeted metabolomics and untargeted lipidomics to investigate the variations in free amino acids (FAA), 5\u2032\u2010nucleotides, and lipid molecules in different tissues in the Manila clam.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>Glycine, alanine, arginine, and glutamic acid were the most abundant FAAs, with higher concentrations detected in the foot, visceral mass, and siphon than in the adductor muscle and mantle. Sweet amino acids constituted 55.63% of the total FAAs, accumulating predominantly in the siphon, foot, and visceral mass. The highest accumulation of 5\u2032\u2010nucleotides occurred in the foot. In total, 221 lipid molecules were annotated, comprising 44 triglycerides, 40 fatty acids, 25 ceramides, and various phospholipids. Among the five tissues, the visceral mass possessed the highest levels of triglycerides, ether lysophosphatidylethanolamines, and polyunsaturated lipids. Conversely, phospholipids \u2013 including the bioactive ether phosphatidylethanolamine \u2013 were more abundant in the adductor muscle, mantle, and siphon, peaking sharply in the adductor muscle.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>Each tissue exhibits a distinct nutritional and chemical profile, indicating its potential for differentiated, high\u2010value utilization. The foot represents a viable source for umami flavorings or muscle\u2010based products, and the visceral mass shows promise as a raw material for functional oils. The siphon offers pathways for developing low\u2010sugar and thermally processed products, whereas the adductor muscle could be targeted for functional foods. These compositional insights establish processing directions, but further sensory and processing studies remain essential to validate practical applications. This study provides a scientific foundation for the precision utilization of Manila clam resources. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70871","type":"journal-article","created":{"date-parts":[[2026,8,19]],"date-time":"2026-08-19T03:56:50Z","timestamp":1787111810000},"page":"8582-8594","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Targeted free amino acid, nucleotide, and untargeted lipidomic profiling reveal tissue\u2010specific chemical composition and nutritional heterogeneity in Manila clam"],"prefix":"10.1002","volume":"106","author":[{"given":"Zheng","family":"Zhou","sequence":"first","affiliation":[{"name":"State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST Nanjing Agricultural University  Nanjing China"},{"name":"Key Laboratory of Meat Processing, MARA Nanjing Agricultural University  Nanjing 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