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Fan X, Wu K, Tian X, Benjakul S, Li Y, Sang X, Zhao Q, Zhang J. Endogenous Proteases in Sea Cucumber ( Apostichopus japonicas): Deterioration and Prevention during Handling, Processing, and Preservation. Foods 2024; 13:2153. [PMID: 38998658 PMCID: PMC11241220 DOI: 10.3390/foods13132153] [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: 05/24/2024] [Revised: 06/28/2024] [Accepted: 07/05/2024] [Indexed: 07/14/2024] Open
Abstract
The sea cucumber is an essential nutrient source and a significant economic marine resource associated with successful aquaculture. However, sea cucumbers are highly susceptible to autolysis induced by endogenous protease after postmortem, and the phenomenon of body wall "melting" occurs, which seriously affects the food quality of products and the degree of acceptance by consumers. To satisfy the growing demand for fresh or processed sea cucumbers, we must clarify the autolysis mechanism of sea cucumbers and the methods to achieve autolysis regulation. In this paper, the factors leading to the quality deterioration and texture softening of sea cucumbers are reviewed, with emphasis on enzymatic characteristics, the autolysis mechanism, the effects of autolysis on the physicochemical properties of the body wall of the sea cucumber, and the development of potential natural protease inhibitors. We aim to provide some reference in future preservation and processing processes for sea cucumbers, promote new processing and preservation technologies, and advance the sea cucumber industry's development.
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Affiliation(s)
- Xinru Fan
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
- Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization, Dalian 116023, China
- Liaoning Provincial Marine Healthy Food Engineering Research Centre, Dalian 116023, China
| | - Ke Wu
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
| | - Xiuhui Tian
- Yantai Key Laboratory of Quality and Safety Control and Deep Processing of Marine Food, Shandong Marine Resource and Environment Research Institute, Yantai 264006, China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand
| | - Ying Li
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
- Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization, Dalian 116023, China
- Liaoning Provincial Marine Healthy Food Engineering Research Centre, Dalian 116023, China
| | - Xue Sang
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
- Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization, Dalian 116023, China
- Liaoning Provincial Marine Healthy Food Engineering Research Centre, Dalian 116023, China
| | - Qiancheng Zhao
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
- Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization, Dalian 116023, China
- Liaoning Provincial Marine Healthy Food Engineering Research Centre, Dalian 116023, China
| | - Jian Zhang
- Yantai Key Laboratory of Quality and Safety Control and Deep Processing of Marine Food, Shandong Marine Resource and Environment Research Institute, Yantai 264006, China
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Shi F, Liu K, Chen G, Chang Y, Xue C. Investigation of the Presence of Fibrillin in Sea Cucumber ( Apostichopus japonicus) Body Wall by Utilizing Targeted Proteomics and Visualization Strategies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:8798-8804. [PMID: 38548625 DOI: 10.1021/acs.jafc.4c00046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/18/2024]
Abstract
Fibrillin is an important structural protein in connective tissues. The presence of fibrillin in sea cucumber Apostichopus japonicus is still poorly understood, which limits our understanding of the role of fibrillin in the A. japonicus microstructure. The aim of this study was to clarify the presence of fibrillin in the sea cucumber A. japonicus body wall. Herein, the presence of fibrillin in sea cucumber A. japonicus was investigated by utilizing targeted proteomics and visualization strategies. The contents of three different isoforms of fibrillin with high abundance in A. japonicus were determined to be 0.96, 2.54, and 0.15 μg/g (wet base), respectively. The amino acid sequence of fibrillin (GeneBank number: PIK56741.1) that started at position 631 and ended at position 921 was selected for cloning and expressing antigen. An anti-A. japonicus fibrillin antibody with a titer greater than 1:64 000 was successfully obtained. It was observed that the distribution of fibrillin in the A. japonicus body wall was scattered and dispersed in the form of fibril bundles at the microscale. It further observed that fibrillin was present near collagen fibrils and some entangled outside the collagen fibrils at the nanoscale. Moreover, the stoichiometry of the most dominant collagen and fibrillin molecules in A. japonicus was determined to be approximately 250:1. These results contribute to an understanding of the role of fibrillin in the sea cucumber microstructure.
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Affiliation(s)
- Feifei Shi
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266404, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Kaimeng Liu
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266404, China
| | - Guangning Chen
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266404, China
| | - Yaoguang Chang
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266404, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, 1299 Sansha Road, Qingdao 266404, China
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3
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Candia Carnevali MD, Sugni M, Bonasoro F, Wilkie IC. Mutable Collagenous Tissue: A Concept Generator for Biomimetic Materials and Devices. Mar Drugs 2024; 22:37. [PMID: 38248662 PMCID: PMC10817530 DOI: 10.3390/md22010037] [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: 11/28/2023] [Revised: 12/30/2023] [Accepted: 01/04/2024] [Indexed: 01/23/2024] Open
Abstract
Echinoderms (starfish, sea-urchins and their close relations) possess a unique type of collagenous tissue that is innervated by the motor nervous system and whose mechanical properties, such as tensile strength and elastic stiffness, can be altered in a time frame of seconds. Intensive research on echinoderm 'mutable collagenous tissue' (MCT) began over 50 years ago, and over 20 years ago, MCT first inspired a biomimetic design. MCT, and sea-cucumber dermis in particular, is now a major source of ideas for the development of new mechanically adaptable materials and devices with applications in diverse areas including biomedical science, chemical engineering and robotics. In this review, after an up-to-date account of present knowledge of the structural, physiological and molecular adaptations of MCT and the mechanisms responsible for its variable tensile properties, we focus on MCT as a concept generator surveying biomimetic systems inspired by MCT biology, showing that these include both bio-derived developments (same function, analogous operating principles) and technology-derived developments (same function, different operating principles), and suggest a strategy for the further exploitation of this promising biological resource.
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Affiliation(s)
- M. Daniela Candia Carnevali
- Department of Environmental Science and Policy, University of Milan, 20133 Milan, Italy; (M.D.C.C.); (M.S.); (F.B.)
| | - Michela Sugni
- Department of Environmental Science and Policy, University of Milan, 20133 Milan, Italy; (M.D.C.C.); (M.S.); (F.B.)
| | - Francesco Bonasoro
- Department of Environmental Science and Policy, University of Milan, 20133 Milan, Italy; (M.D.C.C.); (M.S.); (F.B.)
| | - Iain C. Wilkie
- School of Biodiversity, One Health and Veterinary Medicine, University of Glasgow, Glasgow G12 8QQ, UK
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Nikoo M, Regenstein JM, Yasemi M. Protein Hydrolysates from Fishery Processing By-Products: Production, Characteristics, Food Applications, and Challenges. Foods 2023; 12:4470. [PMID: 38137273 PMCID: PMC10743304 DOI: 10.3390/foods12244470] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 12/07/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
Fish processing by-products such as frames, trimmings, and viscera of commercial fish species are rich in proteins. Thus, they could potentially be an economical source of proteins that may be used to obtain bioactive peptides and functional protein hydrolysates for the food and nutraceutical industries. The structure, composition, and biological activities of peptides and hydrolysates depend on the freshness and the actual composition of the material. Peptides isolated from fishery by-products showed antioxidant activity. Changes in hydrolysis parameters changed the sequence and properties of the peptides and determined their physiological functions. The optimization of the value of such peptides and the production costs must be considered for each particular source of marine by-products and for their specific food applications. This review will discuss the functional properties of fishery by-products prepared using hydrolysis and their potential food applications. It also reviews the structure-activity relationships of the antioxidant activity of peptides as well as challenges to the use of fishery by-products for protein hydrolysate production.
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Affiliation(s)
- Mehdi Nikoo
- Department of Pathobiology and Quality Control, Artemia and Aquaculture Research Institute, Urmia University, Urmia 57179-44514, Iran
| | - Joe M. Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA;
| | - Mehran Yasemi
- Department of Fisheries, Institute of Agricultural Education and Extension, Agricultural Research, Education, and Extension Organization (AREEO), Tehran 19858-13111, Iran;
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Analysis of texture properties and water-soluble fraction proteome of sea cucumber body wall with different boiling heating treatment. Food Chem 2023; 409:135333. [PMID: 36592605 DOI: 10.1016/j.foodchem.2022.135333] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 12/20/2022] [Accepted: 12/25/2022] [Indexed: 12/29/2022]
Abstract
Label-free quantitative proteomic analysis was utilized to determine the key proteins that affect texture properties of sea cucumber body wall (SCBW) with different boiling heating treatment. 862, 363, 315, and 258 proteins were confirmed in water-soluble fractions from fresh group, 0.5 h-, 2 h- and 4 h-heat treatment group, respectively. During boiling heating treatment, proteins with an increased abundance in water-soluble fraction primarily belong to structural proteins, such as collagens, microfibril-associated proteins, glycoproteins, and muscle proteins. It was speculated that the degradation of these structural proteins caused the progressive disintegration of network skeleton of collagen fibres and FMs as well as the gelatinization, thus resulted in the decrease of hardness and shear force. Besides, the degradation of FMs was occurred layer by layer during boiling heating treatment, and the fibrilin-1 outer layer degraded first, followed by the fibrilin-2 core component.
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Yu MM, Fan YC, Li DY, Liu YX, Jiang PF, Zhou DY, Zhu BW. Differences in texture and digestive properties of different parts in boiled abalone muscles. Food Chem 2023; 404:134514. [DOI: 10.1016/j.foodchem.2022.134514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 09/14/2022] [Accepted: 10/02/2022] [Indexed: 11/06/2022]
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A comprehensive review of the control and utilization of aquatic animal products by autolysis-based processes: Mechanism, process, factors, and application. Food Res Int 2023; 164:112325. [PMID: 36737919 DOI: 10.1016/j.foodres.2022.112325] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Accepted: 12/07/2022] [Indexed: 12/14/2022]
Abstract
Animal aquatic products have high water content, abundant enzyme system and their own diverse microbial flora. These products are severely susceptible to autolysis and degradation after death, resulting in many adverse effects on storage, processing, and transportation. Among them, the endogenous enzyme are the key factor that caused the autolysis and degradation. Autolytic hydrolysis provides an effective way to maximize the use of aquatic by-products and achieve increased protein resources and reduce environmental pollution from by-products. To better acquaintance the autolysis phenomenon and regulation of the autolysis phenomenon. This paper reviews the autolytic mechanism, biochemical changes, influencing factors, and potential applications of animal aquatic products and their by-products to explore autolysis and its effective utilization and regulation. In addition, this study also emphasizes the importance of making full use of aquatic by-products. Furthermore, the research trends and future challenges of autolysis are also discussed. Autolysis can effectively transform aquatic products and by-products into bioactive hydrolysates. The hydrolysates produced by the autolysis of aquatic products and their by-products have attracted attention because of their wide applications in food, healthcare, and animal feed industries. However, the mechanism and regulation (promotion or inhibition) of autolysis should be further studied, and autolysate at the industrial level should be produced to provide high-value-added products for by-product processing and realize the sustainable utilization of resources.
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Nikoo M, Benjakul S, Ahmadi Gavlighi H. Protein hydrolysates derived from aquaculture and marine byproducts through autolytic hydrolysis. Compr Rev Food Sci Food Saf 2022; 21:4872-4899. [PMID: 36321667 DOI: 10.1111/1541-4337.13060] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2022] [Revised: 08/19/2022] [Accepted: 09/18/2022] [Indexed: 11/05/2022]
Abstract
Autolysis technology has shown potential for protein hydrolysates production from marine and aquaculture byproducts. Viscera are a source of cheap proteolytic enzymes for producing protein hydrolysates from the whole fish or processing byproducts of the most valuable commercial species by applying autolysis technology. The use of autolysis allows economical production of protein hydrolysate and provides an opportunity to valorize downstream fish and shellfish processing byproducts at a lower cost. As a result, production and application of marine byproduct autolysates is increasing in the global protein hydrolysates market. Nevertheless, several restrictions occur with autolysis, including lipid and protein oxidation mediated by the heterogeneous composition of byproducts. The generally poor storage and handling of byproducts may increase the formation of undesirable metabolites during autolysis, which can be harmful. The formation of nitrogenous compounds (i.e., biogenic amines), loss of freshness, and process of autolysis in the byproducts could increase the rate of quality and safety loss and lead to more significant concern about the use of autolysates for human food applications. The current review focuses on the autolysis process, which is applied for the hydrolysis of aquaculture and marine discards to obtain peptides as functional or nutritive ingredients. It further addresses the latest findings on the mechanisms and factors contributing the deterioration of byproducts and possible ways to control oxidation and other food quality and safety issues in raw materials and protein hydrolysates.
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Affiliation(s)
- Mehdi Nikoo
- Department of Pathobiology and Quality Control, Artemia and Aquaculture Research Institute, Urmia University, Urmia, West Azerbaijan, Iran
| | - Soottawat Benjakul
- Faculty of Agro-Industry, International Center of Excellence in Seafood Science and Innovation, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Hassan Ahmadi Gavlighi
- Faculty of Agriculture, Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran
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Yu MM, Fan YC, Zhang XR, Li DY, Liu YX, Zhou DY, Zhu BW. Effect of boiling on texture of abalone muscles and its mechanism based on proteomic techniques. Food Chem 2022; 388:133014. [PMID: 35486986 DOI: 10.1016/j.foodchem.2022.133014] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 03/15/2022] [Accepted: 04/17/2022] [Indexed: 11/04/2022]
Abstract
The precise mechanism of texture changes in abalone muscles during boiling was investigated using quantitative proteomic analysis. A total 353 water-soluble proteins were identified in fresh abalone muscle. The number was decreased to 233 (6 min) and 201 (30 min), and then increased to 271 (240 min) during boiling. The undetectable protein in water-soluble fraction caused by boiling mainly belong to hemocyanins, protein kinases, dehydrogenases, phosphorylases, and transferases, while the newly identified proteins in water-soluble fraction during boiling mainly belong to collagen and myofibrillar proteins (MPs).Additionally, results also showed that boiling caused protein oxidation, denaturation, aggregation, crosslinking and degradation. Combined with the texture changes of abalone muscles during boiling, it was speculated that the oxidation, denaturation, aggregation and crosslinking of proteins led to the increase of shear force, however, the degradation of structural proteins such as MPs and collagen caused the decreases in shear force and hardness.
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Affiliation(s)
- Man-Man Yu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Ying-Chen Fan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Xin-Ran Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - De-Yang Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China; National Engineering Research Center of Seafood, Dalian, 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, 116034, PR China
| | - Yu-Xin Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China; National Engineering Research Center of Seafood, Dalian, 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, 116034, PR China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China; National Engineering Research Center of Seafood, Dalian, 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, 116034, PR China.
| | - Bei-Wei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China; National Engineering Research Center of Seafood, Dalian, 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, 116034, PR China
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Thermal-Induced Autolysis Enzymes Inactivation, Protein Degradation and Physical Properties of Sea Cucumber, Cucumaria frondosa. Processes (Basel) 2022. [DOI: 10.3390/pr10050847] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
The main objective is to effectively denature the autolysis enzymes of C. frondosa on the premise of avoiding the quality deterioration caused by overheating. The effects of the different thermal treatments (blanching at 40–80 °C for 45 min, boiling and steaming at 100 °C for 15–120 min) on the cooking yield, moisture content, protein degradation, texture, and enzyme inactivation were studied, and the inner relationship was investigated by multivariate analysis. The autolysis enzymes of C. frondosa were thermally stable and cannot be denatured completely by blanching. Boiling and steaming could efficiently inactivate the enzymes but overheating for 60–120 min reduced the cooking yield and texture quality. Boiling at 100 °C for 45 min was suitable for pre-treatment, with cooking yield of 70.3% and protein content of 78.5%. Steaming at 100 °C for at least 30 min was preferable for long-term storage and instant food, in which the relative activity was only 3.2% with better palatability.
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11
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Yu MM, Li DY, Liu ZQ, Liu YX, Zhou JZ, Zhang M, Zhou DY, Zhu BW. Effects of heat treatments on texture of abalone muscles and its mechanism. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101402] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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12
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Liu J, Chen S, Jiang X, Xue C, Cao H, Liu D, Sun X. Microbial transglutaminase inhibits the deterioration of high‐temperature‐treated sea cucumber. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15985] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Jingyi Liu
- College of Food Science and Engineering Ocean University of China Qingdao China
| | - Shengyuan Chen
- College of Food Science and Engineering Ocean University of China Qingdao China
| | - Xiaoming Jiang
- College of Food Science and Engineering Ocean University of China Qingdao China
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation Qingdao China
| | - Changhu Xue
- College of Food Science and Engineering Ocean University of China Qingdao China
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation Qingdao China
- Qingdao National Laboratory for Marine Science and Technology Qingdao China
| | - Honghua Cao
- College of Food Science and Engineering Ocean University of China Qingdao China
| | - Danping Liu
- College of Food Science and Engineering Ocean University of China Qingdao China
| | - Xun Sun
- College of Food Science and Engineering Ocean University of China Qingdao China
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