1
|
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.
Collapse
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
| |
Collapse
|
2
|
Yan T, Sun J, Zheng J, Yang J. An analysis combining proteomics and transcriptomics revealed a regulation target of sea cucumber autolysis. COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY. PART D, GENOMICS & PROTEOMICS 2024; 52:101274. [PMID: 38906042 DOI: 10.1016/j.cbd.2024.101274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Revised: 06/05/2024] [Accepted: 06/09/2024] [Indexed: 06/23/2024]
Abstract
Sea cucumber is a valuable seafood product and autolysis is the main concern for the aquaculture industry. This study employed proteomics and transcriptomics to investigate the autolysis mechanism of sea cucumbers. The fresh sea cucumber was exposed to UV light to induce autolysis. The body wall samples were cut off to analyze by proteomics and transcriptomics. The angiotensin-converting enzyme (ACE) inhibitor of teprotide and the activator of imatinib were gastric gavage to live sea cucumbers, respectively, to identify the regulation target. Autolysis occurrence was evaluated by appearance, soluble peptide, and hydroxyproline content. Four gene-protein pairs were ACE, AJAP10923, Heme-binding protein 2-like, and Ficolin-2-like. Only the ACE protein and gene changed synchronously and a significant down-regulation of ACE occurred in the autolysis sea cucumbers. Teprotide led to a 1.58-fold increase in the TCA-soluble protein content and a 1.57-fold increase in hydroxyproline content. No significant differences were observed between imatinib-treated sea cucumbers and fresh ones regarding TCA-soluble protein content or hydroxyproline levels (P > 0.05). ACE inhibitor accelerated the autolysis of sea cucumber, but ACE activator inhibited the autolysis. Therefore, ACE can serve as a regulatory target for autolysis in sea cucumbers.
Collapse
Affiliation(s)
- Tingting Yan
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jinghe Sun
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jie Zheng
- Liaoning Ocean and Fisheries Science Research Institute, Dalian, China
| | - Jingfeng Yang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
| |
Collapse
|
3
|
Guo Y, Ming Y, Li X, Sun C, Dong X, Qi H. Effect of phlorotannin extracts from Ascophyllum nodosum on the textural properties and structural changes of Apostichopus japonicus. Food Chem 2024; 437:137918. [PMID: 37925780 DOI: 10.1016/j.foodchem.2023.137918] [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: 07/31/2023] [Revised: 09/30/2023] [Accepted: 10/30/2023] [Indexed: 11/07/2023]
Abstract
In this work, phlorotannin extracts (PhTEs) were isolated from Ascophyllum nodosum. The effects of PhTEs on the textural properties, structural changes and oxidation level of Apostichopus japonicus (A. japonicus) were investigated. The results showed that thermal treatment could lead to the dissolution of TCA-soluble peptides and free hydroxyproline and promote the degradation of A. japonicus. The chemical compositional changes and texture profile analysis results indicated that PhTEs could effectively inhibit the degradation of A. japonicus and improve the hardness and chewiness of A. japonicus. Analysis of multiple spectroscopic methods suggested that the secondary and tertiary conformations tended to be stable after PhTEs were added. In addition, electron spin resonance results indicated that PhTEs could reduce the oxidation level of A. japonicus. These results suggest that the degradation of A. japonicus during mild heat treatment can be regulated by PhTEs, which provides insights for quality control in A. japonicus heat treatment.
Collapse
Affiliation(s)
- Yicheng Guo
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, China
| | - Yu Ming
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, China
| | - Xiang Li
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, China
| | - Chenghang Sun
- Department of Biochemical Engineering, Chaoyang Teachers College, Chaoyang 122000, China
| | - Xiuping Dong
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, China
| | - Hang Qi
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, China.
| |
Collapse
|
4
|
Studying on effects of boiling on texture, microstructure and physiochemical properties of sea cucumber body wall and its mechanism using second harmonic generation (SHG) microscopy. Food Chem 2023; 400:134055. [DOI: 10.1016/j.foodchem.2022.134055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 08/11/2022] [Accepted: 08/26/2022] [Indexed: 11/18/2022]
|
5
|
Wu ZX, Fan YC, Guo C, Liu YX, Li DY, Jiang PF, Qin L, Bai YH, Zhou DY. Effects of Boiling Processing on Texture of Scallop Adductor Muscle and Its Mechanism. Foods 2022; 11:foods11131947. [PMID: 35804764 PMCID: PMC9265745 DOI: 10.3390/foods11131947] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 06/25/2022] [Accepted: 06/28/2022] [Indexed: 11/16/2022] Open
Abstract
The objective of this study was to reveal the effects of boiling processing on the texture of scallop adductor muscle (SAM) and its mechanism. Compared to the fresh sample, all the texture indicators, including the hardness, chewiness, springiness, resilience, cohesiveness, and shear force of 30-s- and 3-min-boiled SAMs increased time-dependently (p < 0.05). As the boiling time increased further to 15 min, the shear force and cohesiveness still increased significantly (p < 0.05), and the resilience and hardness were maintained (p > 0.05), but the springiness and chewiness decreased significantly (p < 0.05). The overall increase in the texture indicators of the boiled SAMs was due to the boiling-induced protein denaturation, aggregation, and increased hydrophobicity, resulting in the longitudinal contraction and lateral expansion of myofibrils, the longitudinal contraction and lateral cross-linked aggregation of muscle fibers, and the loss of free water. However, the decreasing springiness and chewiness of the 15-min-boiled SAMs was due to the significant degradation of proteins (especially collagen), resulting in the destruction of the connective tissue between the muscle fiber clusters. Both from a subjective sensory point of view and from the objective point of view of protein denaturation and degradation, 3-min-boiled SAMs are recommended. The quality improvement of thermally processed products by controlled, moderate cooking is of practical value from the perspective of food consumption.
Collapse
Affiliation(s)
- Zi-Xuan Wu
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Ying-Chen Fan
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Chao Guo
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yu-Xin Liu
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - De-Yang Li
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Peng-Fei Jiang
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Lei Qin
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yan-Hong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China;
| | - Da-Yong Zhou
- National Engineering Research Center of Seafood, Dalian 116034, China; (Z.-X.W.); (Y.-C.F.); (C.G.); forever-- (Y.-X.L.); (D.-Y.L.); (P.-F.J.); (L.Q.)
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Correspondence: ; Tel.: +86-0411-86323453
| |
Collapse
|
6
|
Fan X, Ma Y, Li M, Li Y, Sang X, Zhao Q. Thermal treatments and their influence on physicochemical properties of sea cucumbers: A comprehensive review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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
- Liaoning Provincial Aquatic Products Analyzing, Testing and Processing Technology Scientific Service Centre Dalian China
- Collaborative Innovation Center of Provincial and Ministerial co‐construction for Marine Food Deep Processing Dalian Polytechnic University Dalian, 116034 China
| | - Yongsheng Ma
- 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
- Liaoning Provincial Aquatic Products Analyzing, Testing and Processing Technology Scientific Service Centre Dalian China
- Collaborative Innovation Center of Provincial and Ministerial co‐construction for Marine Food Deep Processing Dalian Polytechnic University Dalian, 116034 China
| | - Meng 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
- Liaoning Provincial Aquatic Products Analyzing, Testing and Processing Technology Scientific Service Centre Dalian China
- Collaborative Innovation Center of Provincial and Ministerial co‐construction for Marine Food Deep Processing Dalian Polytechnic University Dalian, 116034 China
| | - 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
- Liaoning Provincial Aquatic Products Analyzing, Testing and Processing Technology Scientific Service Centre Dalian China
- Collaborative Innovation Center of Provincial and Ministerial co‐construction for Marine Food Deep Processing Dalian Polytechnic University Dalian, 116034 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
- Liaoning Provincial Aquatic Products Analyzing, Testing and Processing Technology Scientific Service Centre Dalian China
- Collaborative Innovation Center of Provincial and Ministerial co‐construction for Marine Food Deep Processing Dalian Polytechnic University Dalian, 116034 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
- Liaoning Provincial Aquatic Products Analyzing, Testing and Processing Technology Scientific Service Centre Dalian China
- Collaborative Innovation Center of Provincial and Ministerial co‐construction for Marine Food Deep Processing Dalian Polytechnic University Dalian, 116034 China
| |
Collapse
|
7
|
Sun J, Zheng J, Wang Y, Yang S, Yang J. The exogenous autophagy inducement alleviated the sea cucumber (Stichopus japonicus) autolysis with exposure to stress stimuli of ultraviolet light. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3416-3424. [PMID: 34825382 DOI: 10.1002/jsfa.11689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 11/20/2021] [Accepted: 11/26/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Autolysis is the most important restrictive factor for the live sea cucumber trade and commercial transportation. Thus, it is essential to investigate the mechanism of autolysis activation or deactivation in the sea cucumber. In this study, monodansylcadaverine staining and Western blotting experiment methods indicated the implication of autophagy in the ultraviolet (UV) exposed sea cucumbers. The health condition was observed after the sea cucumbers (Stichopus japonicus) were gastric perfusion with autophagic inhibitor (3-methyladenine) or inducer (rapamycin) and exposure to UV light for half an hour. RESULTS The protein expressions of LC3-II and Atg5 appeared immediately after UV exposure and then vanished 1 h later. The autophagosome formation in coelomic fluid cells confirmed the autophagy appearance pattern of LC3-II and Atg5. The sea cucumber individuals maintained the health condition during the entire event of autophagy. The autophagic inhibitor along with UV exposure contributed to sea cucumber's swollen intestinal tissues, but the autophagic inducer functioned to alleviate and neutralize the UV effect. CONCLUSIONS The autophagy procedure analysis demonstrated that autophagy plays a role to maintain the health condition of sea cucumber during autolysis inducement. The autolysis of sea cucumber can be alleviated or postponed by the exogenous autophagy inducer and this finding would benefit the live sea cucumber transportation. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jinghe Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Jie Zheng
- Liaoning Ocean and Fisheries Science Research Institute, Dalian, P. R. China
| | - Yanan Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Sheng Yang
- Biophysics & Molecular Biology, Roy J. Carver Department of Biochemistry, Iowa State University, Ames, IA, USA
| | - Jingfeng Yang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| |
Collapse
|
8
|
Identification of changes in volatile compounds in sea cucumber Apostichopus japonicus during seasonings soaking using HS-GC-IMS. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112695] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
9
|
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
| |
Collapse
|
10
|
Tan ZF, Ding Y, Tian JY, Liu ZQ, Bi JR, Zhou DY, Song L, Chen GB. Inhibition of ultraviolet-induced sea cucumber (Stichopus japonicus) autolysis by maintaining coelomocyte intracellular calcium homeostasis. Food Chem 2021; 368:130768. [PMID: 34392120 DOI: 10.1016/j.foodchem.2021.130768] [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: 11/25/2020] [Revised: 07/09/2021] [Accepted: 08/02/2021] [Indexed: 11/27/2022]
Abstract
Apoptosis plays a critical role in sea cucumber autolysis. To investigate the ultraviolet (UV)-induced apoptosis, sea cucumbers with and without injection of BAPTA-AM (cytosolic calcium chelator) were exposed to UV (15 W/m2) for 30 min. The results showed that UV irradiation caused several changes in sea cucumber coelomocytes, including calcium imbalance, abnormal morphology of endoplasmic reticulum, upregulation of pro-apoptotic proteins CRT, CHOP, and caspases 9 and 3, and downregulation of anti-apoptotic protein Bcl-2. A comparison between the two groups showed that injection of the calcium chelator into sea cucumbers helped maintain coelomocyte intracellular calcium homeostasis and suppressed other abnormal changes caused by ER stress, indicating apoptosis in sea cucumbers is mediated by calcium imbalance and follows the activation of the ER stress pathway. Therefore, this study broadens understanding of the apoptotic mechanism involved in sea cucumber autolysis, which is helpful in developing preservative agents for sea cucumbers.
Collapse
Affiliation(s)
- Zhi-Feng Tan
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China
| | - Yue Ding
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China
| | - Jing-Yu Tian
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China
| | - Zi-Qiang Liu
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China
| | - Jing-Ran Bi
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China; National Engineering Research Center of Seafood, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China; National Engineering Research Center of Seafood, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China
| | - Liang Song
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China; National Engineering Research Center of Seafood, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China.
| | - Gui-Bing Chen
- Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, The North Carolina Research Campus, 500 Laureate Way, Kannapolis, NC 28081, USA.
| |
Collapse
|
11
|
Xing J, Zhang M, Zheng J, Yang S, Yang J. Effect of extra oxygen on Apostichopus japonicus life sustainability during commercial transport. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
12
|
Yan LJ, Sun LC, Cao KY, Chen YL, Zhang LJ, Liu GM, Jin T, Cao MJ. Type I collagen from sea cucumber (Stichopus japonicus) and the role of matrix metalloproteinase-2 in autolysis. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100959] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
|
13
|
Zhao M, Konno K, Zhang N, Liu Y, Zhou D, Yu C, Dong X. Characteristic thermal denaturation profile of myosin in the longitudinal retractor muscle of sea cucumber (Stichoupus japonicas). Food Chem 2021; 357:129606. [PMID: 33864997 DOI: 10.1016/j.foodchem.2021.129606] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Revised: 03/09/2021] [Accepted: 03/10/2021] [Indexed: 10/21/2022]
Abstract
This study elucidated thermal denaturation profile of myosin in sea cucumber longitudinal muscle. Sea cucumber myosin structure was different from fish at its head/tail junction which could not be cleaved by EDTA. However, sea cucumber myosin in salt-dissolved form could be cleaved into heavy meromyosin (HMM) and light meromyosin (LMM) segments. Although sea cucumbers lived in cold water, its myosin stability was comparable to tropical tilapia, more stable than rainbow trout (a cold water fish). Upon heating, the sea cucumber myosin lost its salt-solubility rapidly, even before losing its ATPase activity. The quick loss of salt-solubility suggested a quick denaturation at light meromyosin region as revealed by chymotryptic digestion. These results suggested that sea cucumber myosin is consisted of very stable head region and unstable tail region, which is important for choosing proper heating conditions for sea cucumber processing.
Collapse
Affiliation(s)
- Meiyu Zhao
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Kunihiko Konno
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Nana Zhang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Yu Liu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Dayong Zhou
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Chenxu Yu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA 50011, USA
| | - Xiuping Dong
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
| |
Collapse
|
14
|
Jiang B, Hu L, Zhang X, Zhang H, Zhang F, Chen L, Li Z, Zhao X, Xue C, Jiang X. Uncovering proteome variations of differently heat-treated sea cucumber (Apostichopus japonicus) by label-free mass spectrometry. Food Chem 2020; 344:128575. [PMID: 33191009 DOI: 10.1016/j.foodchem.2020.128575] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2020] [Revised: 10/08/2020] [Accepted: 11/03/2020] [Indexed: 02/08/2023]
Abstract
The effects of heat treatment on the proteome of Apostichopus japonicus have been evaluated using label-free quantitative proteomics by ultrahigh performance liquid chromatography-quadrupole/time of flight (UHPLC-Q/TOF) mass spectrometry with sequential window acquisition of all the theoretical fragment ion (SWATH) acquisition mode. Chemometric tools are integrated to reveal proteomic changes by mining the protein quantitation data from fresh and differently heat-treated samples. SWATH allows the quantitation of 548 proteins, of which 24 proteins are significantly sensitive to heat treatment and 13 proteins vary significantly responding to different heat procedures (boiling, steaming, and microwave heating), and 5 of them are sharing proteins. Gene ontology (GO) annotation of the differentiating proteins highlights most of them are relevant to molecular functions. The results can be favorable to evaluate the effects of heat treatment on the nutrition and function of processed sea cucumbers and facilitate the selection of an optimal thermal treatment.
Collapse
Affiliation(s)
- Bingxue Jiang
- College of Food Science and Technology, Ocean University of China, No. 5 Yu Shan Road, Qingdao, Shandong Province 266003, PR China
| | - Lingping Hu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, PR China
| | - Xiaomei Zhang
- Technology Center of Qingdao Customs District, No.70 Qutangxia Road, Qingdao, Shandong Province 266002, PR China
| | - Hongwei Zhang
- Technology Center of Qingdao Customs District, No.70 Qutangxia Road, Qingdao, Shandong Province 266002, PR China.
| | - Feng Zhang
- Chinese Academy of Inspection & Quarantine, Beijing 100176, PR China
| | - Lipin Chen
- College of Food Science and Technology, Ocean University of China, No. 5 Yu Shan Road, Qingdao, Shandong Province 266003, PR China
| | - Zhaojie Li
- College of Food Science and Technology, Ocean University of China, No. 5 Yu Shan Road, Qingdao, Shandong Province 266003, PR China
| | - Xue Zhao
- College of Food Science and Technology, Ocean University of China, No. 5 Yu Shan Road, Qingdao, Shandong Province 266003, PR China
| | - Changhu Xue
- College of Food Science and Technology, Ocean University of China, No. 5 Yu Shan Road, Qingdao, Shandong Province 266003, PR China; Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology, Qingdao, Shandong Province 266237, PR China
| | - Xiaoming Jiang
- College of Food Science and Technology, Ocean University of China, No. 5 Yu Shan Road, Qingdao, Shandong Province 266003, PR China.
| |
Collapse
|
15
|
Liu ZQ, Li DY, Song L, Liu YX, Yu MM, Zhang M, Rakariyatham K, Zhou DY, Shahidi F. Effects of proteolysis and oxidation on mechanical properties of sea cucumber (Stichopus japonicus) during thermal processing and storage and their control. Food Chem 2020; 330:127248. [DOI: 10.1016/j.foodchem.2020.127248] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2020] [Revised: 05/15/2020] [Accepted: 06/02/2020] [Indexed: 10/24/2022]
|
16
|
Yang J, Zhao Z, Hu K, Zhou C, Wang Y, Song S, Zhao J, Gong Z. Strongylocentrotus nudus lipids induce apoptosis in HepG2 cells through the induction of oxidative stress. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
17
|
Liu ZQ, Zhou DY, Liu YX, Yu MM, Liu B, Song L, Dong XP, Qi H, Shahidi F. Inhibitory effect of natural metal ion chelators on the autolysis of sea cucumber (Stichopus japonicus) and its mechanism. Food Res Int 2020; 133:109205. [PMID: 32466945 DOI: 10.1016/j.foodres.2020.109205] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2019] [Revised: 03/05/2020] [Accepted: 03/27/2020] [Indexed: 11/26/2022]
Abstract
Live sea cucumbers (Stichopus japonicus) were stored in a solution containing oxalic acid and tea polyphenols as natural metal ion chelators. The inhibitory effects of these chelators on the autolysis phenomenon and the underlying mechanism of action were investigated for the first time by using scanning electron microscopy, differential scanning calorimetry, low-field nuclear magnetic resonance and confocal laser scanning microscopy. External stimuli cause autolysis through the release of calcium ions (Ca2+) from cells into the extracellular connective tissue, initiating activity of the matrix metalloprotease (MMP) in the sea cucumber body wall (SCBW). MMP subsequently degrades the microfibrillar networks, that support the interconnecting collagen fibres and the interfibrillar proteoglycan bridges linking the collagen fibrils, to release the water restricted within the interspaces between collagen fibres and collagen fibrils, ultimately causing mucoid degeneration of SCBW. The natural metal ion chelators significantly inhibited the activation of MMP by chelating Ca2+, consequently effectively preventing the autolysis of SCBW.
Collapse
Affiliation(s)
- Zi-Qiang Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 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.
| | - 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.
| | - Man-Man Yu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
| | - Bing Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China.
| | - Liang Song
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China.
| | - Xiu-Ping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China.
| | - Hang Qi
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China.
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B3X9, Canada.
| |
Collapse
|
18
|
Liu Z, Zhou D, Liu Y, Liu X, Liu Y, Liu B, Song L, Shahidi F. In vivo mechanism of action of matrix metalloprotease (MMP) in the autolysis of sea cucumber ( Stichopus japonicus). J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zi‐qiang Liu
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
| | - Da‐yong Zhou
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Yu‐xin Liu
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Xiao‐yang Liu
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Yan Liu
- National Engineering Research Center of Seafood Dalian PR China
| | - Bing Liu
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Liang Song
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Fereidoon Shahidi
- Department of Biochemistry Memorial University of Newfoundland St. John’s NL Canada
| |
Collapse
|
19
|
Liu ZQ, Liu YX, Zhou DY, Liu XY, Dong XP, Li DM, Shahidi F. The role of matrix metalloprotease (MMP) to the autolysis of sea cucumber (Stichopus japonicus). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5752-5759. [PMID: 31162681 DOI: 10.1002/jsfa.9843] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2019] [Revised: 05/11/2019] [Accepted: 05/30/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Sea cucumber (Stichopus japonicus) is easy to autolysis in response to a variety of environmental and mechanical factors. In the current study, collagen fibres were extracted from fresh sea cucumber body wall and then incubated with endogenous matrix metalloprotease (MMP) of sea cucumber. Scanning electron microscopy (SEM), differential scanning calorimetry (DSC), chemical analysis and sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) analysis were utilized to demonstrate the changes in collagen fibres, collagen fibrils and collagen proteins. Moreover, a verification experiment was also carried out to confirm the contribution of MMP to the autolysis of sea cucumber. RESULTS Endogenous MMP caused complete depolymerization of collagen fibres into smaller collagen fibril bundles and collagen fibrils due to the fracture of proteoglycan interfibrillar bridges. Meanwhile, endogenous MMP also caused partial degradation of collagen fibrils by releasing soluble hydroxyproline and pyridinium cross-links. Furthermore, the treatment with MMP inhibitor (1,10-phenanthroline) prevented the autolysis of tissue blocks from S. japonicus dermis. CONCLUSION Endogenous MMP was the key enzyme in the autolysis of sea cucumber, while its action still focused on high-level structures of collagens especially collagen fibres. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Zi-Qiang Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Yu-Xin Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
- National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
- National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Xiao-Yang Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
- National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Xiu-Ping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
- National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Dong-Mei Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
- National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St John's, Canada
| |
Collapse
|
20
|
Effects of collagenase type I on the structural features of collagen fibres from sea cucumber (Stichopus japonicus) body wall. Food Chem 2019; 301:125302. [PMID: 31387034 DOI: 10.1016/j.foodchem.2019.125302] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Revised: 07/30/2019] [Accepted: 07/30/2019] [Indexed: 11/23/2022]
Abstract
The autolysis of sea cucumber is caused by depolymerisation of collagen fibres and unfolding of fibrils. In order to highlight the role of collagenase in sea cucumber autolysis, collagen fibres from sea cucumber were hydrolysed with collagenase type I. Electron microscopy (EM) results indicated the collagenase caused partial depolymerisation of collagen fibres into fibrils due to the fracture of proteoglycan interfibrillar bridges, as well as uncoiling of collagen fibrils. Chemical analysis and SDS-PAGE both indicated collagenase induced a time-dependent release of glycosaminoglycans (GAGs) and soluble proteins, which further demonstrated the degradation of proteoglycan interfibrillar bridges. Collagenase also degraded collagens by releasing soluble hydroxyproline (Hpy), with the dissolution rate of Hyp reaching 11.11% after 72 h. Fourier transform infrared analysis showed that collagenase caused the reduction of intermolecular interactions and structural order of collagen. Hence, collagenase participated in the autolysis of sea cucumber by deteriorating both macromolecular and monomeric collagens.
Collapse
|
21
|
Dong X, Liu W, Song X, Lin X, Yu D, Yu C, Zhu B. Characterization of Heat-Induced Water Adsorption of Sea Cucumber Body Wall. J Food Sci 2018; 84:92-100. [DOI: 10.1111/1750-3841.14392] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2018] [Revised: 10/16/2018] [Accepted: 10/18/2018] [Indexed: 11/27/2022]
Affiliation(s)
- Xiuping Dong
- School of Food Science and Technology; Dalian Polytechnic Univ., National Engineering Research Center of Seafood; 1 Qinggongyuan Ganjingzi District Dalian 116034 China
| | - Wentao Liu
- School of Food Science and Technology; Dalian Polytechnic Univ., National Engineering Research Center of Seafood; 1 Qinggongyuan Ganjingzi District Dalian 116034 China
| | - Xue Song
- School of Food Science and Technology; Dalian Polytechnic Univ., National Engineering Research Center of Seafood; 1 Qinggongyuan Ganjingzi District Dalian 116034 China
| | - Xiaoyu Lin
- School of Food Science and Technology; Dalian Polytechnic Univ., National Engineering Research Center of Seafood; 1 Qinggongyuan Ganjingzi District Dalian 116034 China
| | - Da Yu
- School of Food Science and Technology; Dalian Polytechnic Univ., National Engineering Research Center of Seafood; 1 Qinggongyuan Ganjingzi District Dalian 116034 China
| | - Chenxu Yu
- School of Food Science and Technology; Dalian Polytechnic Univ., National Engineering Research Center of Seafood; 1 Qinggongyuan Ganjingzi District Dalian 116034 China
- Dept. of Agricultural and Biosystems Engineering; Iowa State Univ.; Ames IA 50011 USA
| | - Beiwei Zhu
- School of Food Science and Technology; Dalian Polytechnic Univ., National Engineering Research Center of Seafood; 1 Qinggongyuan Ganjingzi District Dalian 116034 China
| |
Collapse
|
22
|
Zhang W, Xu W, Ning C, Li M, Zhao G, Jiang W, Ding J, Chen X. Long-acting hydrogel/microsphere composite sequentially releases dexmedetomidine and bupivacaine for prolonged synergistic analgesia. Biomaterials 2018; 181:378-391. [DOI: 10.1016/j.biomaterials.2018.07.051] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Accepted: 07/26/2018] [Indexed: 01/08/2023]
|
23
|
Liu ZQ, Tuo FY, Song L, Liu YX, Dong XP, Li DM, Zhou DY, Shahidi F. Action of trypsin on structural changes of collagen fibres from sea cucumber (Stichopus japonicus). Food Chem 2018; 256:113-118. [DOI: 10.1016/j.foodchem.2018.02.117] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2017] [Revised: 02/07/2018] [Accepted: 02/21/2018] [Indexed: 11/29/2022]
|
24
|
Song S, Wu S, Ai C, Xu X, Zhu Z, Cao C, Yang J, Wen C. Compositional analysis of sulfated polysaccharides from sea cucumber (Stichopus japonicus) released by autolysis reaction. Int J Biol Macromol 2018; 114:420-425. [DOI: 10.1016/j.ijbiomac.2018.03.137] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Revised: 03/01/2018] [Accepted: 03/22/2018] [Indexed: 10/17/2022]
|
25
|
Structural and biochemical changes in dermis of sea cucumber (Stichopus japonicus) during autolysis in response to cutting the body wall. Food Chem 2018; 240:1254-1261. [DOI: 10.1016/j.foodchem.2017.08.071] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2017] [Revised: 07/19/2017] [Accepted: 08/21/2017] [Indexed: 12/11/2022]
|
26
|
Su L, Yang JF, Fu X, Dong L, Zhou DY, Sun LM, Gong Z. Ultraviolet-Ray-Induced Sea Cucumber (Stichopus japonicus) Melting Is Mediated by the Caspase-Dependent Mitochondrial Apoptotic Pathway. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:45-52. [PMID: 29232945 DOI: 10.1021/acs.jafc.7b03888] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Sea cucumber body-wall melting occurs under certain circumstances. We have shown that apoptosis but not autolysis plays a critical role in the initial stage. However, it is still unclear how apoptosis is triggered in this process. In this study, we examined the levels of reactive oxygen species (ROS), the levels of B-cell lymphoma 2 (Bcl-2) and Bcl-2-associated X (Bax) proteins, the depolarization of mitochondrial transmembrane potentials, and cytochrome c (Cyt c) release during sea cucumber melting induced by ultraviolet (UV) exposure. We also investigated the contribution of caspase in this process by injecting a pan-caspase inhibitor. Our data showed that UV exposure stimulates ROS production, dysfunction of mitochondria, and the release of Cyt c in sea cucumber coelomic fluid cells and body walls. We found a decrease of Bcl-2 and increase of Bax in the mitochondria after UV exposure. We also demonstrated that these changes are associated with elevated caspase-9 and -3 activity. Finally, our data showed that the inhibition of caspases-9 and -3 using an inhibitor suppresses UV-induced sea cucumber melting. These results suggest that apoptosis during sea cucumber melting is mediated by mitochondrial dysfunction and follows the activation of the caspase-signaling pathway. This study presents a novel insight into the mechanism of sea cucumber melting.
Collapse
Affiliation(s)
- Li Su
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood , Number 1 Qinggongyuan, Ganjingzi District, Dalian 116034, P. R. China
| | - Jing-Feng Yang
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood , Number 1 Qinggongyuan, Ganjingzi District, Dalian 116034, P. R. China
| | - Xi Fu
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood , Number 1 Qinggongyuan, Ganjingzi District, Dalian 116034, P. R. China
| | - Liang Dong
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood , Number 1 Qinggongyuan, Ganjingzi District, Dalian 116034, P. R. China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood , Number 1 Qinggongyuan, Ganjingzi District, Dalian 116034, P. R. China
| | - Li-Ming Sun
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood , Number 1 Qinggongyuan, Ganjingzi District, Dalian 116034, P. R. China
| | - Zhenwei Gong
- Division of Pediatric Endocrinology, Department of Pediatrics, Children's Hospital of Pittsburgh of the University of Pittsburgh Medical Center, University of Pittsburgh School of Medicine , 4401 Penn Avenue, Pittsburgh, Pennsylvania 15224, United States
| |
Collapse
|
27
|
Yu C, Cha Y, Wu F, Xu X, Qin L, Du M. Molecular cloning and functional characterization of cathepsin D from sea cucumber Apostichopus japonicus. FISH & SHELLFISH IMMUNOLOGY 2017; 70:553-559. [PMID: 28939529 DOI: 10.1016/j.fsi.2017.09.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2017] [Revised: 08/27/2017] [Accepted: 09/01/2017] [Indexed: 06/07/2023]
Abstract
Cathepsin D (CTSD, EC 3.4.23.5) belongs to aspartic protease family, which is located in lysosomes and is distributed in diverse tissues and cells. CTSD has a wide variety of physiological functions, owing to its proteolytic activity in degradating proteins and peptides. In the current study, the full length cDNA of sea cucumber (Apostichopus japonicus) cathepsin D (AjCTSD) was firstly cloned, then the association between AjCTSD and sea cucumber autolysis was investigated. The full length cDNA of AjCTSD was 2896 bp, with an open reading frame (ORF) for 391 amino acids. AjCTSD was widely expressed in body wall, muscle and intestine; the expression level was the highest in intestine, followed by muscle and body wall. Compared to fresh tissues, AjCTSD expression levels were significantly increased in all examined autolytic tissues. The purified recombinant AjCTSD promoted the degradation of sea cucumber muscle. In conclusion, AjCTSD contributed to sea cucumber muscle autolysis.
Collapse
Affiliation(s)
- Cuiping Yu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Yue Cha
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Fan Wu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Xianbing Xu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Lei Qin
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| |
Collapse
|
28
|
Effects of endogenous cysteine proteinases on structures of collagen fibres from dermis of sea cucumber (Stichopus japonicus). Food Chem 2017; 232:10-18. [PMID: 28490052 DOI: 10.1016/j.foodchem.2017.03.155] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2016] [Revised: 02/10/2017] [Accepted: 03/29/2017] [Indexed: 11/20/2022]
Abstract
Autolysis of sea cucumber, caused by endogenous enzymes, leads to postharvest quality deterioration of sea cucumber. However, the effects of endogenous proteinases on structures of collagen fibres, the major biologically relevant substrates in the body wall of sea cucumber, are less clear. Collagen fibres were prepared from the dermis of sea cucumber (Stichopus japonicus), and the structural consequences of degradation of the collagen fibres caused by endogenous cysteine proteinases (ECP) from Stichopus japonicus were examined. Scanning electron microscopic images showed that ECP caused partial disaggregation of collagen fibres into collagen fibrils by disrupting interfibrillar proteoglycan bridges. Differential scanning calorimetry and Fourier transform infrared analysis revealed increased structural disorder of fibrillar collagen caused by ECP. SDS-PAGE and chemical analysis indicated that ECP can liberate glycosaminoglycan, hydroxyproline and collagen fragments from collagen fibres. Thus ECP can cause disintegration of collagen fibres by degrading interfibrillar proteoglycan bridges.
Collapse
|
29
|
Changes in collagenous tissue microstructures and distributions of cathepsin L in body wall of autolytic sea cucumber (Stichopus japonicus). Food Chem 2016; 212:341-8. [DOI: 10.1016/j.foodchem.2016.05.173] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2016] [Revised: 05/16/2016] [Accepted: 05/27/2016] [Indexed: 11/15/2022]
|