1
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Tang Z, Feng X, Tian H, Wang J, Qin W. Integration of glutathione disulfide-mediated extraction and capillary electrophoresis for determination of Cd(II) and Pb(II) in edible oils. Food Chem 2024; 457:140146. [PMID: 38901338 DOI: 10.1016/j.foodchem.2024.140146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2024] [Revised: 06/06/2024] [Accepted: 06/15/2024] [Indexed: 06/22/2024]
Abstract
A novel method is introduced for extracting and enriching Cd(II) and Pb(II) from edible oils using glutathione disulfide (GSSG) as both an extractant and a phase-separation agent. The ions in the oils were initially extracted into an aqueous solution containing GSSG. After mixing the solution with acetonitrile at the appropriate volume ratio, a new phase formed, resulting in enrichment of the analytes. The experimental conditions were optimized using response surface methodology with a central composite design. Under optimal conditions, the method offered a combined enrichment factor of >660, with combined extraction efficiencies of 84.31% and 83.35% for Cd(II) and Pb(II), respectively. Finally, the method was conjugated to capillary electrophoresis to determine Cd(II) and Pb(II) in edible oil samples, with detection limits of 0.45 and 1.24 ppb, respectively. In comparison to traditional approaches, the GSSG-based method demonstrates rapidity, efficiency, and recyclability in extracting heavy metal ions from complex matrices.
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Affiliation(s)
- Zhanqiu Tang
- College of Chemistry, Beijing Normal University, Beijing 100875, China
| | - Xinyi Feng
- College of Chemistry, Beijing Normal University, Beijing 100875, China
| | - Hongyuan Tian
- College of Chemistry, Beijing Normal University, Beijing 100875, China
| | - Junhua Wang
- College of Chemistry, Beijing Normal University, Beijing 100875, China
| | - Weidong Qin
- College of Chemistry, Beijing Normal University, Beijing 100875, China.
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2
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Lu C, Wang X, Ma J, Wang M, Liu W, Wang G, Ding Y, Lin Z, Li Y. Chemical substances and their activities in sea cucumber Apostichopus japonicus: A review. Arch Pharm (Weinheim) 2024; 357:e2300427. [PMID: 37853667 DOI: 10.1002/ardp.202300427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 09/25/2023] [Accepted: 09/27/2023] [Indexed: 10/20/2023]
Abstract
Apostichopus japonicus, also known as Stichopus japonicus, with medicinal and food homologous figures, is a globally recognized precious ingredient with extremely high nutritional value. There is no relevant review available through literature search, so this article selects the research articles through the keywords "sea cucumber" and "Apostichopus japonicus (Stichopus japonicus)" in six professional databases, such as Wiley, PubMed, ScienceDirect, ACS, Springer, and Web of Science, from 2000 to the present, summarizing the extraction, isolation, and purification methods for the four major categories (polysaccharides, proteins and peptides, saponins, and other components) of the A. japonicus chemical substances and 10 effective biological activities of A. japonicus. Included are anticoagulation, anticancer/antitumor activities, hematopoiesis, regulation of gut microbiota, and immune regulatory activities that correspond to traditional efficacy. Literature support is provided for the development of medicines and functional foods and related aspects that play a leading role in future directions.
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Affiliation(s)
- Chang Lu
- School of Pharmaceutical Sciences, Changchun University of Chinese Medicine, Changchun, Jilin, China
| | - Xueyu Wang
- School of Pharmaceutical Sciences, Changchun University of Chinese Medicine, Changchun, Jilin, China
| | - Jiahui Ma
- School of Pharmaceutical Sciences, Changchun University of Chinese Medicine, Changchun, Jilin, China
| | - Mengtong Wang
- School of Pharmaceutical Sciences, Changchun University of Chinese Medicine, Changchun, Jilin, China
| | - Wei Liu
- School of Pharmaceutical Sciences, Changchun University of Chinese Medicine, Changchun, Jilin, China
| | - Guangyue Wang
- School of Pharmaceutical Sciences, Changchun University of Chinese Medicine, Changchun, Jilin, China
| | - Yuling Ding
- School of Pharmaceutical Sciences, Changchun University of Chinese Medicine, Changchun, Jilin, China
| | - Zhe Lin
- School of Pharmaceutical Sciences, Changchun University of Chinese Medicine, Changchun, Jilin, China
| | - Yong Li
- School of Pharmaceutical Sciences, Changchun University of Chinese Medicine, Changchun, Jilin, China
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3
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Teng L, Wang X, Yu H, Li R, Geng H, Xing R, Liu S, Li P. Jellyfish Peptide as an Alternative Source of Antioxidant. Antioxidants (Basel) 2023; 12:antiox12030742. [PMID: 36978990 PMCID: PMC10044913 DOI: 10.3390/antiox12030742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 03/10/2023] [Accepted: 03/14/2023] [Indexed: 03/30/2023] Open
Abstract
Jellyfish is a valuable biological resource in marine ecosystems, and blooms been observed in numerous coastal regions. However, their utility is limited by their high water content. Recent research has focused on extracting antioxidants from marine sources. In this study, we obtained jellyfish peptides (JPHT-2) through enzymatic hydrolysis of lyophilized jellyfish powder under optimal conditions and measured their antioxidant activity. Our findings indicate that JPHT-2 possesses significant radical-scavenging activity and reducing power. At a concentration of 0.74 mg/mL, JPHT-2 exhibited a remarkable ability to scavenge hydroxyl radicals, with a rate of up to 50%. The EC50 values for scavenging superoxide anion and DPPH radical were 1.55 mg/mL and 1.99 mg/mL, respectively. At the cellular level, JPHT-2 was able to protect HaCaT cells from H2O2-induced oxidative damage by increasing the level of superoxide dismutase (SOD) in cells. In conclusion, jellyfish peptides with low molecular weight can be easily obtained through hydrolysis with three enzymes and exhibit excellent antioxidant activity and safety. Jellyfish can serve as a promising source of antioxidants.
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Affiliation(s)
- Lichao Teng
- CAS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, No. 7 Nanhai Road, Qingdao 266071, China
- Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology (Qingdao), No. 1 Wenhai Road, Qingdao 266237, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Xueqin Wang
- CAS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, No. 7 Nanhai Road, Qingdao 266071, China
- Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology (Qingdao), No. 1 Wenhai Road, Qingdao 266237, China
| | - Huahua Yu
- CAS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, No. 7 Nanhai Road, Qingdao 266071, China
- Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology (Qingdao), No. 1 Wenhai Road, Qingdao 266237, China
| | - Rongfeng Li
- CAS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, No. 7 Nanhai Road, Qingdao 266071, China
- Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology (Qingdao), No. 1 Wenhai Road, Qingdao 266237, China
| | - Hao Geng
- CAS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, No. 7 Nanhai Road, Qingdao 266071, China
- Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology (Qingdao), No. 1 Wenhai Road, Qingdao 266237, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Ronge Xing
- CAS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, No. 7 Nanhai Road, Qingdao 266071, China
- Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology (Qingdao), No. 1 Wenhai Road, Qingdao 266237, China
| | - Song Liu
- CAS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, No. 7 Nanhai Road, Qingdao 266071, China
- Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology (Qingdao), No. 1 Wenhai Road, Qingdao 266237, China
| | - Pengcheng Li
- CAS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, No. 7 Nanhai Road, Qingdao 266071, China
- Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology (Qingdao), No. 1 Wenhai Road, Qingdao 266237, China
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4
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Yue H, Tian Y, Feng X, Bo Y, Xue C, Dong P, Wang J. Novel Peptides Derived from Sea Cucumber Intestine Promotes Osteogenesis by Upregulating Integrin-Mediated Transdifferentiation of Growth Plate Chondrocytes to Osteoblasts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:13212-13222. [PMID: 36205515 DOI: 10.1021/acs.jafc.2c03458] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The sea cucumber intestine is a major by-product of sea cucumber processing and contains high levels of protein. In this study, we isolated and identified 28 novel osteogenic peptides from sea cucumber intestinal hydrolysis by the activity-tracking method for the first time. In vitro experimental results showed that compared with high molecular weight, the peptides from sea cucumber intestine (SCIP) with molecular weight <3 kDa more significantly promoted the proliferation and mineralized nodules of MC3T3-E1 cell and exhibited potential integrin binding capacity. In vivo experimental results showed that the SCIP supplement significantly increased the longitudinal bone length and elevated the height of the growth plate (especially the hypertrophic zone, 37.2%, p < 0.01) in adolescent mice. Further, immunofluorescence labeling results indicated that the SCIP supplement increased chondrocyte transdifferentiate to osteoblast in the growth plate close to the diaphysis. Mechanistically, transcriptome analysis revealed that the SCIP supplement induced the dedifferentiation of chondrocyte to osteoprogenitor cell via integrin-mediated histone acetylation and then redifferentiated to osteoblast via integrin-mediated Wnt/β-catenin signaling. These results reported for the first time that sea cucumber intestine had the potential to develop into a dietary supplement for promoting osteogenic, and provide new evidence for the mechanism of dietary promotes chondrocyte to osteoblast transdifferentiation.
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Affiliation(s)
- Hao Yue
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong, China
| | - Yingying Tian
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong, China
- Marine Biomedical Research Institute of Qingdao, Qingdao, 266071 Shandong, China
| | - Xiaoxuan Feng
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong, China
| | - Yuying Bo
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong, China
- Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao, 266237 Shandong Province, P.R. China
| | - Ping Dong
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong, China
| | - Jingfeng Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong, China
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5
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Lu Z, Sun N, Dong L, Gao Y, Lin S. Production of Bioactive Peptides from Sea Cucumber and Its Potential Health Benefits: A Comprehensive Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:7607-7625. [PMID: 35715003 DOI: 10.1021/acs.jafc.2c02696] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Bioactive peptides from food have been widely studied due to their potential applications as functional foods and pharmaceuticals. Sea cucumber, a traditional tonic food, is characterized by high protein and low fat, thereby substrates are being studied to release sea cucumber peptides (SCPs). Although recent studies have shown that SCPs have various bioactive functions, there is no literature reviewing the development status of SCPs. In this review, we summarized the production of SCPs, including their purification and identification, then mainly focused on the comprehensive potential health benefits of SCP in vivo and in vitro, and finally discussed the challenge facing the development of SCPs. We found that SCPs have well-documented health benefits due to their antioxidation, anti-diabetes, ACE inhibitory, immunomodulatory, anti-cancer, anti-fatigue, anti-aging, neuroprotection, micromineral-chelating, etc. However, the structure-activity relationships of SCPs and the functional molecular mechanisms underlying their regulation in vivo need further investigation. Research on the safety of SCP and its potential regulation mechanism will contribute to transferring these findings into commercial applications. Hopefully, this review could promote the development and application of SCPs in further investigation and commercialization.
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Affiliation(s)
- Zhiqiang Lu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Na Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Liu Dong
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Yuanhong Gao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
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6
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Yue H, Tian Y, Feng X, Bo Y, Leng Z, Dong P, Xue C, Wang J. Novel peptides from sea cucumber intestinal hydrolysates promote longitudinal bone growth in adolescent mice through accelerating cell cycle progress by regulating glutamine metabolism. Food Funct 2022; 13:7730-7739. [PMID: 35762389 DOI: 10.1039/d2fo01063a] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Sea cucumber intestines are recognized as a major by-product in the sea cucumber processing industry and have been shown to exhibit bioactive properties. However, whether the sea cucumber intestine is beneficial for osteogenesis remains unknown. In this study, low molecular weight peptides rich in glutamate/glutamine were obtained from sea cucumber intestines (SCIP) by enzymatic hydrolysis, and orally administered to adolescent mice to investigate the effects on longitudinal bone growth. The results showed that the SCIP supplement significantly increased the femur length and new bone formation rate by 9.6% and 56.3%, and elevated the levels of serum osteogenic markers alkaline phosphatase (ALP), Collagen I and osteocalcin (OCN). Notably, H&E staining showed that SCIP significantly increased the height of the growth plate, in which the height of the proliferation zone was elevated by 95.6%. Glutamine is a major determinant of bone growth. SCIP supplement significantly increased glutamine levels in the growth plate by 44.2% and upregulated the expression of glutamine metabolism-related enzymes glutaminase 1 (Gls1) and glutamate dehydrogenase 1 (GLUD1) in the growth plate. Furthermore, SCIP supplement upregulated growth plate acetyl coenzyme A levels to promote histone acetylation and accelerated cell cycle progression by upregulating Sox9 expression, thereby contributing to rapid chondrocyte proliferation. To the best of our knowledge, this is the first report where SCIP could enhance longitudinal bone growth via promoting growth plate chondrocyte proliferation. The present study will provide new ideas and a theoretical basis for the high-value utilization of sea cucumber intestines.
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Affiliation(s)
- Hao Yue
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shangdong, China.
| | - Yingying Tian
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shangdong, China. .,Marine Biomedical Research Institute of Qingdao, Qingdao, 266071, Shandong, China
| | - Xiaoxuan Feng
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shangdong, China.
| | - Yuying Bo
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shangdong, China.
| | - Zhibing Leng
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shangdong, China.
| | - Ping Dong
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shangdong, China.
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shangdong, China. .,Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao, Shandong Province, P.R. China
| | - Jingfeng Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, Shangdong, China.
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7
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Yang M, Xu Z, Wu D, Dong Y, Wang Z, Du M. Characterizations and the Mechanism Underlying Osteogenic Activity of Peptides from Enzymatic Hydrolysates of Stichopus japonicus. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:15611-15623. [PMID: 34928143 DOI: 10.1021/acs.jafc.1c06028] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Sea cucumber (Stichopus japonicus) is a kind of fishery product with high nutritional value. It exhibits a wide range of biological activity and has potential application in the food, pharmaceutical, and biomedical industries. However, there are no reports available on the effects of S. japonicus peptides (SJP) on bone mineral density regulations. The purpose of this work was to analyze the composition and osteogenic activity of SJP and explore its underlying mechanism. The results showed that SJP stimulated cell proliferation, differentiation, and mineralization in a dose-dependent manner. In addition, SJP could promote the proliferation of MC3T3-E1 cells by altering the cell cycle progression and regulating the expression of Cyclins. Besides, SJP activated the WNT/β-catenin pathway and increased the nuclear level of the active form β-catenin. Furthermore, SJP also induced the expression of bone morphogenetic protein (BMP-2) and increase the phosphorylation levels of p38, JNK, and ERK, suggesting that the osteogenic activity of SJP may be achieved through the activation of WNT/β-catenin and BMP/MAPK signal pathways. In vivo, SJP significantly inhibited the serum levels of RANKL, ALP, and TRAP, whereas it increased the levels of osteocalcin and osteoprotegerin in OVX-mice. These results indicate that SJP may have the potential to stimulate bone formation and regeneration, and may be used as a functional food or nutritional supplement to prevent osteoporosis.
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Affiliation(s)
- Meilian Yang
- School of Food Science and Technology, Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Zhe Xu
- School of Food Science and Technology, Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Dalian 116029, China
| | - Di Wu
- School of Food Science and Technology, Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Yu Dong
- Dalian Feide Biological Industry Co., Ltd., Dalian 116085, China
| | - Zhenyu Wang
- School of Food Science and Technology, Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Ming Du
- School of Food Science and Technology, Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
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8
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Effect of Drying on Nutritional Composition of Atlantic Sea Cucumber (Cucumaria frondosa) Viscera Derived from Newfoundland Fisheries. Processes (Basel) 2021. [DOI: 10.3390/pr9040703] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Cucumaria frondosa is the main sea cucumber species harvested from Newfoundland waters. During processing, the viscera of sea cucumber are usually discarded as waste. As a matter of fact, sea cucumber viscera are abundant in various nutrients and promising for valorization. In the present study, sea cucumber viscera were pretreated by air drying and freeze drying, and the nutritional compositions of the dried products were investigated, including proximate composition, lipid class, fatty acid profile, and amino acid composition. The dried viscera had similar levels of ash, lipids, and proteins compared to fresh viscera. Both air- and freeze-dried viscera had total fatty acid composition similar to fresh viscera, with high levels of omega-3 polyunsaturated fatty acids (PUFAs) (30–31%), especially eicosapentaenoic acid (27–28%), and low levels of omega-6 PUFAs (~1%). The dried samples were abundant in essential amino acids (46–51%). Compared to air-dried viscera, freeze-dried viscera contained a lower content of moisture and free fatty acids, and higher content of glycine and omega-3 PUFAs in phospholipid fraction. The high content of nutritious components in dried viscera of Cucumaria frondosa indicates their great potential for valorization into high-value products.
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9
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Wang H, Shan H, Lü H. Preparative Separation and Purification of Liquiritin and Glycyrrhizic Acid from Glycyrrhiza uralensis Fisch by High-Speed Countercurrent Chromatography. J Chromatogr Sci 2021; 58:823-830. [PMID: 32869089 DOI: 10.1093/chromsci/bmaa050] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2019] [Revised: 06/28/2020] [Accepted: 07/23/2020] [Indexed: 12/23/2022]
Abstract
The technique of high-speed countercurrent chromatography (HSCCC) was applied to the preparative isolation and purification of liquiritin and glycyrrhizic acid from a crude extract of Glycyrrhiza uralensis Fisch for the first time. Using single factor and orthogonal design experiments, the best extraction conditions were 70% ethanol, 1:25 ratio of solid-to-liquid (w/v) and extracted 1.5 h at 80°C. The contents of liquiritin and glycyrrhizic acid in the crude extract were 1.3 and 5.3%, respectively. Using the two-phase solvent system of ethyl acetate-methanol-water (5:2:5, v/v), 6.0 mg liquiritin (the purity was 96.7%, and the recovery was 89.3%), and 20.5 mg glycyrrhizic acid (the purity was 98.9%, and the recovery was 77.1%) were obtained from 500 mg crude extraction by HSCCC, respectively. The retention rate of stationary phase was 51.0%. Their structures were identified by high-performance liquid chromatography, melting points, ultraviolet radiation, Fourier transform infrared (FTIR), Electrospray ionization mass spectrometry (ESI-MS), 1H Nuclear Magnetic Resonance (NMR) and 13C NMR spectra. The scavenging abilities of glycyrrhizic acid to 1,1-diphenyl-2-picrylhydrazyl and hydroxyl free radicals were stronger than those of liquiritin.
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Affiliation(s)
- Hao Wang
- College of Chemistry and Pharmaceutical Sciences, Qingdao Agricultural University, 700 Changcheng Road, Chengyang, Qingdao, Shandong 266109, China
| | - Hu Shan
- College of Veterinary Medicine, Qingdao Agricultural University, 700 Changcheng Road, Chengyang, Qingdao, Shandong 266109, China
| | - Haitao Lü
- College of Chemistry and Pharmaceutical Sciences, Qingdao Agricultural University, 700 Changcheng Road, Chengyang, Qingdao, Shandong 266109, China
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10
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Potential Antioxidant Properties of Enzymatic Hydrolysates from Stichopus
japonicus against Hydrogen Peroxide-Induced Oxidative Stress. Antioxidants (Basel) 2021; 10:antiox10010110. [PMID: 33466611 PMCID: PMC7828738 DOI: 10.3390/antiox10010110] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2020] [Revised: 01/09/2021] [Accepted: 01/11/2021] [Indexed: 11/16/2022] Open
Abstract
A comprehensive antioxidant evaluation was performed on enzymatic hydrolysates of Stichopus
japonicus (S. japonicus) using Vero cells and zebrafish models for in vitro and in vivo studies, respectively. S. japonicus was hydrolyzed with food-grade enzymes (alcalase, α-chymotrypsin, flavourzyme, kojizyme, neutrase, papain, pepsin, protamex, and trypsin), and the free radical scavenging activities were screened via electron spin resonance (ESR) spectroscopy. According to the results, the enzymatic hydrolysates contained high protein and relatively low polysaccharide and sulfate contents. Among these hydrolysates, the α-chymotrypsin assisted hydrolysate from S. japonicus (α-chy) showed high yield and protein content, and strong hydroxyl radical scavenging activity. Therefore, α-chy was chosen for further purification. The α-chy was fractionated by ultrafiltration into three ultrafiltration (UF) fractions based on their molecular weight: >10 kDa (α-chy-I), 5-10 kDa (α-chy-II), and <5 kDa (α-chy-III), and we evaluated their antioxidant properties in H2O2 exposed Vero cells. The α-chy and its UF fractions significantly decreased the intracellular reactive oxygen species (ROS) generation and increased cell viability in H2O2 exposed Vero cells. Among them, α-chy-III effectively declined the intracellular ROS levels and increased cell viability and exhibited protection against H2O2 induced apoptotic damage. Furthermore, α-chy-III remarkably attenuated the cell death, intracellular ROS and lipid peroxidation in H2O2 exposed zebrafish embryos. Altogether, our findings demonstrated that α-chy and its α-chy-III from S. japonicus possess strong antioxidant activities that could be utilized as a bioactive ingredient for functional food industries.
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11
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Ma C, Ju H, Zhao Y, Zhang S, Lin S. Effect of self-assembling peptides on its antioxidant activity and the mechanism exploration. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109258] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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12
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Identification of novel oligopeptides from the simulated digestion of sea cucumber (Stichopus japonicus) to alleviate Aβ aggregation progression. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.06.014] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023] Open
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13
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Antioxidant activity of sea cucumber (Stichopus japonicus) gut hydrolysates-ribose Maillard reaction products derived from organic reagent extraction. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00199-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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14
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Du Y, Guo X, Han Y, Han J, Yan J, Shang W, Wu H. Physicochemical and functional properties of protein isolate from sea cucumber (
Stichopus japonicus
) guts. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13957] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yi‐Nan Du
- School of Food Science and Technology Dalian Polytechnic University Dalian China
| | - Xiao‐Kun Guo
- School of Food Science and Technology Dalian Polytechnic University Dalian China
| | - Yi‐Tong Han
- School of Food Science and Technology Dalian Polytechnic University Dalian China
| | - Jia‐Run Han
- School of Food Science and Technology Dalian Polytechnic University Dalian China
| | - Jia‐Nan Yan
- School of Food Science and Technology Dalian Polytechnic University Dalian China
| | - Wen‐Hui Shang
- School of Food Science and Technology Dalian Polytechnic University Dalian China
| | - Hai‐Tao Wu
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- National Engineering Research Center of Seafood Dalian China
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15
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Transcriptome analysis provides insights into the molecular mechanisms responsible for evisceration behavior in the sea cucumber Apostichopus japonicus. COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY D-GENOMICS & PROTEOMICS 2019; 30:143-157. [PMID: 30851504 DOI: 10.1016/j.cbd.2019.02.008] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Revised: 02/25/2019] [Accepted: 02/26/2019] [Indexed: 01/05/2023]
Abstract
The sea cucumber Apostichopus japonicus (Selenka) is a valuable economic species in Southeast Asia. It has many fascinating behavioral characteristics, such as autolysis, aestivation, regeneration, and evisceration, thus it is a notable species for studies of special behaviors. Evisceration and autotomy are controlled by the neural network and involve a complicated physiological process. The occurrence of evisceration behavior in sea cucumbers is strongly related to their environment, and it negatively impacts their economic value. Evisceration behavior plays a pivotal role in the survival of A. japonicus, and when it is induced by dramatic changes in the coastal ecological environment and the aquaculture setting it can strongly affect the economic performance of this species. Although numerous studies have focused on intestinal regeneration of A. japonicus, less is known about evisceration behavior, especially its underlying molecular mechanisms. Thus, identification of genes that regulate evisceration in the sea cucumber likely will provide a scientific explanation for this significant specific behavior. In this study, Illumina sequencing (RNA-Seq) was performed on A. japonicus specimens in three states: normal (TCQ), eviscerating (TCZ), and 3 h after evisceration (TCH). In total, 129,905 unigenes were generated with an N50 length of 2651 base pairs, and 54,787 unigenes were annotated from seven functional databases (KEGG, KOG, GO, NR, NT, Interpro, and Swiss-Prot). Additionally, 190, 191, and 320 genes were identified as differentially expressed genes (DEGs) in the comparisons of TCQ vs. TCZ, TCZ vs. TCH, and TCQ vs. TCH, respectively. These DEGs mapped to 157, 113, and 190 signaling pathways in the KEGG database, respectively. KEGG analyses also revealed that potential DEGs enriched in the categories of "environmental information processing," "organismal system," "metabolism," and "cellular processes," and they were involved in evisceration behavior in A. japonicus. These DEGs are related to muscle contraction, hormone and neurotransmitter secretion, nerve and muscle damage, energy support, cellular stress, and apoptosis. In conclusion, through our comparative analysis of A. japonicus in different stages, we identified many candidate evisceration-related genes and signaling pathways that likely are involved in evisceration behavior. These results should help further elucidate the mechanisms underlying evisceration behavior in sea cucumbers.
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16
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Yan JN, Guo XK, Tang Y, Li AT, Zhu ZM, Chai XQ, Duan XH, Wu HT. Contribution of Cathepsin L to Autolysis of Sea Cucumber Stichopus japonicus Intestines. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1568331] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xiao-Kun Guo
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Yue Tang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
| | - Ao-Ting Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Zhi-Mo Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xiao-Qian Chai
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xiu-Hong Duan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
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17
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Ma C, Sun N, Zhang S, Zheng J, Lin S. A new dual-peptide strategy for enhancing antioxidant activity and exploring the enhancement mechanism. Food Funct 2019; 10:7533-7543. [DOI: 10.1039/c9fo01858a] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
The development of a new generation antioxidant peptides with high free radical scavenging rates is highly desirable, but remains a great challenge.
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Affiliation(s)
- Cong Ma
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P.R. China
| | - Na Sun
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P.R. China
| | - Simin Zhang
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P.R. China
| | - Jingru Zheng
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P.R. China
| | - Songyi Lin
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P.R. China
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18
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Bioactive compounds and biological functions of sea cucumbers as potential functional foods. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.08.009] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
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19
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Characterization and antioxidant activity of Maillard reaction products from a scallop (Patinopecten yessoensis) gonad hydrolysates-sugar model system. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9903-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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20
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Han JR, Zhu ZM, Wu HT, Sun N, Tang Y, Yu CP, Zhao CC, Zhang ZY, Li AT, Yan JN. Kinetics of Antioxidant-Producing Maillard Reaction in the Mixture of Ribose and Sea Cucumber (Stichopus japonicus) Gut Hydrolysates. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1366611] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Jia-Run Han
- School of Food Science and Technology, Dalian Polytechnic University, Dalian Liaoning, China
| | - Zhi-Mo Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian Liaoning, China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian Liaoning, China
- National Engineering Research Center of Seafood, Dalian Liaoning, China
| | - Na Sun
- School of Food Science and Technology, Dalian Polytechnic University, Dalian Liaoning, China
- National Engineering Research Center of Seafood, Dalian Liaoning, China
| | - Yue Tang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian Liaoning, China
- National Engineering Research Center of Seafood, Dalian Liaoning, China
| | - Cui-Ping Yu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian Liaoning, China
- National Engineering Research Center of Seafood, Dalian Liaoning, China
| | - Chen-Chen Zhao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian Liaoning, China
| | - Zheng-Yu Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian Liaoning, China
| | - Ao-Ting Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian Liaoning, China
| | - Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian Liaoning, China
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21
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Zhao CC, Yang Y, Wu HT, Zhu ZM, Tang Y, Yu CP, Sun N, Lv Q, Han JR, Li AT, Yan JN, Cha Y. Characterization of proteolysis in muscle tissues of sea cucumber Stichopus japonicus. Food Sci Biotechnol 2016; 25:1529-1535. [PMID: 30263441 PMCID: PMC6049250 DOI: 10.1007/s10068-016-0237-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2016] [Revised: 07/18/2016] [Accepted: 09/18/2016] [Indexed: 11/30/2022] Open
Abstract
The proteolysis in muscle tissues of sea cucumber Stichopus japonicus (sjMTs) was characterized. The proteins from sjMTs were primarily myosin heavy chains (MHCs), paramyosin (Pm), and actin (Ac) having a molecular mass of approximately 200, 98, and 42 kDa, respectively. Based on SDS-PAGE analysis and quantification of trichloroacetic acid (TCA)-soluble peptides released, degradation of muscle proteins from sjMTs was favorable at pH 5 and 50°C. Proteolysis of MHCs was mostly inhibited by cysteine protease inhibitors, including trans-epoxysuccinyl-L-leucyl-amido (4-guanidino) butane (E-64) and antipain (AP). E-64 and AP completely inhibited the degradation of Pm and Ac, while iodoacetic acid showed a partially inhibitory effect. These results indicated that the proteolysis of sjMTs was mainly attributed to cysteine proteases. Avoidance of setting the tissues at 40-50°C and slightly acidic condition and inhibition of cysteine proteases are helpful for decreasing sea cucumber autolysis.
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Affiliation(s)
- Chen-Chen Zhao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034 China
| | - Yang Yang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034 China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034 China
- National Engineering Research Center of Seafood, Dalian, 116034 China
| | - Zhi-Mo Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034 China
| | - Yue Tang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034 China
- National Engineering Research Center of Seafood, Dalian, 116034 China
| | - Cui-Ping Yu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034 China
- National Engineering Research Center of Seafood, Dalian, 116034 China
| | - Na Sun
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034 China
- National Engineering Research Center of Seafood, Dalian, 116034 China
| | - Qiang Lv
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034 China
| | - Jia-Run Han
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034 China
| | - Ao-Ting Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034 China
| | - Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034 China
| | - Yue Cha
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034 China
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22
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Tan T, Wu J, Wang Y, Teng J. Spoilage Profiles of Green-Lipped Mussel Perna viridis. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13106] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- T. Tan
- Department of Food Science and Engineering; Institute of Science and Technology, Jinan University; Guangzhou China
| | - J. Wu
- Department of Food Science and Engineering; Institute of Science and Technology, Jinan University; Guangzhou China
| | - Y. Wang
- Department of Food Science and Engineering; Institute of Science and Technology, Jinan University; Guangzhou China
| | - J. Teng
- Department of Food Science and Engineering; Institute of Science and Technology, Jinan University; Guangzhou China
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23
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Moon JH, Chung DH, Pan CH, Yoon WB. Determination of Principal Components for Characterizing the Drying of Sea Cucumbers (Stichopus japonicus Selenka) Using Far Infrared Radiation Drying and Hot Air Drying. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2015.1113220] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Ji Hoon Moon
- Department of Food Science and Biotechnology, College of Agricultural and Life Science, Kangwon National University, Chuncheon, Gangwon, Republic of Korea
| | - Dong Hwa Chung
- Institute of Food Industrialization, Graduate School of International Agriculture Technology, Seoul National University, Pyeong Chang, Gangwon, Republic of Korea
| | - Cheol-Ho Pan
- Functional Food Center, Korea Institute of Science and Technology (KIST), Gangneung, Gangwon, Republic of Korea
| | - Won Byong Yoon
- Department of Food Science and Biotechnology, College of Agricultural and Life Science, Kangwon National University, Chuncheon, Gangwon, Republic of Korea
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24
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Identification of antioxidant peptides from protein hydrolysates of scallop (Patinopecten yessoensis) female gonads. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2579-7] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Hernández-Sámano AC, Hernández-Ledesma B. Release of Antioxidant Peptides from the Body Wall Proteins of the Sea Cucumber Isostichopus Fuscus. Nat Prod Commun 2015. [DOI: 10.1177/1934578x1501000829] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
Abstract
Proteases from the tentacles of the sea cucumber Isostichopus fuscus were partially purified and used to produce antioxidant peptides from body wall proteins of this marine species. Three proteins (105, 68, and 39 kDa) were identified by SDS-PAGE in the proteolytic extract of the tentacles. Protein hydrolyzates were generated with gelatin and crude protein substrates from body wall, and peptidic fractions lower and higher than 3 kDa were obtained to evaluate their oxygen radical scavenging capacity (ORAC). The 3 kDa-fraction obtained from the crude protein hydrolyzate showed the highest ORAC value (0.92 ± 0.04 μmol Trolox equivalent/mg protein). This fraction was selected to purify peptides potentially responsible for the activity that might be used as ingredients for development of functional foods.
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Affiliation(s)
- Arisaí C. Hernández-Sámano
- Department of Biotechnology, Universidad Autónoma Metropolitana, San Rafael Atlixco 186, 09340 México D.F., Mexico
| | - Blanca Hernández-Ledesma
- Department of Bioactivity and Food Analysis, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM, CEI UAM+CSIC), Nicolás Cabrera 9, 28049 Madrid, Spain
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26
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Wu HT, Li DM, Zhu BW, Sun JJ, Zheng J, Wang FL, Konno K, Jiang X. Proteolysis of noncollagenous proteins in sea cucumber, Stichopus japonicus, body wall: Characterisation and the effects of cysteine protease inhibitors. Food Chem 2013; 141:1287-94. [DOI: 10.1016/j.foodchem.2013.03.088] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2012] [Revised: 02/26/2013] [Accepted: 03/27/2013] [Indexed: 11/30/2022]
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