Purification and antioxidant ability of peptide from egg in sea cucumber Apostichopus japonicus

Antioxidant Potential of Sea Cucumbers and Their Beneficial Effects on Human Health

Sea cucumbers are considered a luxury food item and used locally in traditional medication due to their impressive nutritional profile and curative effects. Sea cucumbers contain a wide range of bioactive compounds, namely phenolics, polysaccharides, proteins (collagen and peptides), carotenoids, and saponins, demonstrating strong antioxidant and other activities. In particular, phenolic compounds, mainly phenolic acids and flavonoids, are abundant in this marine invertebrate and exhibit antioxidant activity. Protein hydrolysates and peptides obtained from sea cucumbers exhibit antioxidant potential, mainly dependent on the amino acid compositions and sequences as well as molecular weight, displayed for those of ≤20 kDa. Moreover, the antioxidant activity of sea cucumber polysaccharides, including fucosylated chondroitin sulfate and fucan, is a combination of numerous factors and is mostly associated with molecular weight, degree of sulfation, and type of major sugars. However, the activity of these bioactive compounds typically depends on the sea cucumber species, harvesting location, food habit, body part, and processing methods employed. This review summarizes the antioxidant activity of bioactive compounds obtained from sea cucumbers and their by-products for the first time. The mechanism of actions, chemical structures, and factors affecting the antioxidant activity are also discussed, along with the associated health benefits.

Production of Bioactive Peptides from Sea Cucumber and Its Potential Health Benefits: A Comprehensive Review

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.

Advances on Food-Derived Peptidic Antioxidants-A Review

The oxidation process is considered to be the main reason behind human aging, human degenerative diseases and food quality degradation. Food-derived peptidic antioxidants (PAs) have wide sources and great activity, and have broad application prospects in removing excess reactive oxygen species in the body, anti-aging and preventing and treating diseases related to oxidative stress. On the other hand, PAs are expected to inhibit the lipid peroxidation of foods and increase the stability of the food system in the food industry. However, the production pathways and action mechanism of food-derived PAs are diverse, which makes it is difficult to evaluate the performance of PAs which is why the commercial application of PAs is still in its infancy. This article focuses on reviewing the preparation, purification, and characterization methods of food-derived PAs, and expounds the latest progress in performance evaluation and potential applications, in order to provide an effective reference for subsequent related research of PAs.

Preparation of Antioxidant Peptide by Microwave- Assisted Hydrolysis of Collagen and Its Protective Effect Against H2O2-Induced Damage of RAW264.7 Cells

Antioxidant peptides have elicited interest for the versatility of their use in the food and pharmaceutical industry. In the current study, antioxidant peptides were prepared by microwave-assisted alkaline protease hydrolysis of collagen from sea cucumber (Acaudina molpadioides). The results showed that microwave irradiation significantly improved the degree of hydrolysis of collagen and the hydroxyl radical (OH⋅) scavenging activity of hydrolysate. The content and OH⋅ scavenging activity of collagen peptides with molecular weight ≤ 1 kDa (CP_S) in the hydrolysate obtained at 250 W increased significantly compared with the non-microwave-assisted control. CP_S could scavenge OH⋅ and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical in a dose-dependent manner. The scavenging activity of OH⋅ and DPPH radical was 93.1% and 41.2%, respectively, at CP_S concentration of 1 mg/mL. CP_S could significantly promote RAW264.7 cell proliferation and reduce the Reactive Oxygen Species (ROS) level of H₂O₂-induced damage in RAW264.7 cells in a dose-dependent manner. Furthermore, all CP_S-treated groups exhibited an increase in superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) and a decrease in malondialdehyde (MDA) level compared with the control. These results showed that CP_S could effectively protect RAW264.7 cells from H₂O₂-induced damage, implying the potential utilization of CP_S as a natural antioxidant for food and pharmaceutical applications.

Production, optimisation and characterisation of angiotensin converting enzyme inhibitory peptides from sea cucumber (Stichopus japonicus) gonad

The purification, characterization, and molecular docking study of a novel ACE inhibitory peptide (NAPHMR) derived from sea cucumber gonad hydrolysates.