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Harini R, Natarajan V, Sunil CK. Sea cucumber significance: Drying techniques and India's comprehensive status. J Food Sci 2024; 89:3995-4018. [PMID: 38847764 DOI: 10.1111/1750-3841.17153] [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: 01/28/2024] [Revised: 05/14/2024] [Accepted: 05/16/2024] [Indexed: 07/04/2024]
Abstract
Sea cucumbers, members of the echinoderm class Holothuroidea, are marine invertebrates with ecological significance and substantial commercial value. With approximately 1700 species, these organisms contribute to marine ecosystems through nutrient cycling and face various threats, including overfishing and habitat loss. Despite their importance, they are extensively exploited for diverse applications, from seafood to pharmaceuticals. This study investigates sea cucumbers' nutritional profile and bioactive elements, emphasizing their role as sources of essential compounds with potential health benefits. The demand for sea cucumbers, especially in dried form, is significant, prompting exploration into various drying techniques. Examining the global trade in sea cucumbers highlights their economic importance and the conservation challenges they face. Conservation efforts, such as awareness campaigns and international collaboration, are evaluated as essential steps in combating illicit trade and promoting the sustainable stewardship of sea cucumber populations. PRACTICAL APPLICATION: Around 1700 species of sea cucumbers were identified as vital ecological scavengers in the Holothuroidea class. High commercial value due to their health benefits, particularly their demonstrated inhibitory effect against various types of cancer. "Beche-de-mer" holds a 90% market share and is regarded as a luxury food item in Southeast Asian countries. Due to overexploitation, the species is classified as Schedule I under the Wildlife Protection Act (WPA) in India, prompting the implementation of a blanket ban on their harvesting to ensure its conservation.
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Affiliation(s)
- Ravi Harini
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management-Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
| | - Venkatachalapathy Natarajan
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management-Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
| | - C K Sunil
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management-Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
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Liu J, Pan C, Yue H, Li H, Liu D, Hu Z, Hu Y, Yu X, Dong W, Feng Y. Proteomic and metabolomic analysis of ageing beef exudate to determine that iron metabolism enhances muscle protein and lipid oxidation. Food Chem X 2023; 20:101038. [PMID: 38144814 PMCID: PMC10739755 DOI: 10.1016/j.fochx.2023.101038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 11/12/2023] [Accepted: 11/25/2023] [Indexed: 12/26/2023] Open
Abstract
The study aimed to assess differences in proteomic and metabolite profiles in ageing (1, 2, 4, and 6 days at 4 °C) beef exudates and determine their relationship with beef muscle iron metabolism and oxidation. Proteomic and metabolomic analyses identified 877 metabolites and 1957 proteins. The joint analysis identified 24 differential metabolites (DMs) and 56 differentially expressed proteins (DEPs) involved in 15 shared pathways. Ferroptosis was identified as the only iron metabolic pathway, and 4 DMs (l-glutamic acid, arachidonic acid, glutathione and gamma-glutamylcysteine) and 5 DEPs (ferritin, phospholipid hydroperoxide glutathione peroxidase, heme oxygenase 1, major prion protein, and acyl-CoA synthetase long chain family member 4) were involved in iron metabolism by regulating heme and ferritin degradation, Fe2+ and Fe3+ conversion, arachidonic acid oxidation and inactivation of glutathione peroxidase (GPX) 4, leading to increased levels of free iron, ROS, protein and lipid oxidation (P < 0.05). Overall, abnormal iron metabolism during ageing induced oxidative stress in muscle tissue.
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Affiliation(s)
- Jun Liu
- Hubei Key Laboratory of Edible Wild Plants Conservation & Utilization, College of Life Sciences, Hubei Normal University, Huangshi 435002, China
- Hubei Engineering Research Center of Special Wild Vegetables Breeding and Comprehensive Utilization Technology, Hubei Normal University, Huangshi 435002, China
- Faculty of Life and Food Sciences, Ningxia University, 750021 Yinchuan, China
| | - Cuili Pan
- Key Laboratory of Animal Genetics, Breeding and Reproduction of Shaanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China
- Faculty of Life and Food Sciences, Ningxia University, 750021 Yinchuan, China
| | - Hui Yue
- Hubei Key Laboratory of Edible Wild Plants Conservation & Utilization, College of Life Sciences, Hubei Normal University, Huangshi 435002, China
| | - He Li
- Hubei Key Laboratory of Edible Wild Plants Conservation & Utilization, College of Life Sciences, Hubei Normal University, Huangshi 435002, China
| | - Dunhua Liu
- Faculty of Life and Food Sciences, Ningxia University, 750021 Yinchuan, China
| | - Ziying Hu
- Faculty of Life and Food Sciences, Ningxia University, 750021 Yinchuan, China
| | - Yuanliang Hu
- Hubei Key Laboratory of Edible Wild Plants Conservation & Utilization, College of Life Sciences, Hubei Normal University, Huangshi 435002, China
- Hubei Engineering Research Center of Special Wild Vegetables Breeding and Comprehensive Utilization Technology, Hubei Normal University, Huangshi 435002, China
| | - Xiang Yu
- Hubei Key Laboratory of Edible Wild Plants Conservation & Utilization, College of Life Sciences, Hubei Normal University, Huangshi 435002, China
- Hubei Engineering Research Center of Special Wild Vegetables Breeding and Comprehensive Utilization Technology, Hubei Normal University, Huangshi 435002, China
| | - Weiwei Dong
- Hubei Key Laboratory of Edible Wild Plants Conservation & Utilization, College of Life Sciences, Hubei Normal University, Huangshi 435002, China
| | - Yanli Feng
- Hubei Key Laboratory of Edible Wild Plants Conservation & Utilization, College of Life Sciences, Hubei Normal University, Huangshi 435002, China
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