Article
Chemistry, Medicinal
Weili Wang, Hui Mao, Sujuan Li, Longlong Zhang, Lian Yang, Ronghua Yin, Jinhua Zhao
Summary: The fucosylated chondroitin sulfate (FCS) from sea cucumber Acaudina molpadioides (FCSAm) has been found to exhibit activity in promoting neurite outgrowth. The precise structure of FCSAm, consisting of sulfated fucose branches and sulfated chondroitin sulfate backbone, was determined through NMR and MS analyses. It was discovered that FCSAm and its depolymerized derivatives could enhance neurite outgrowth in a chain length-dependent manner.
Article
Food Science & Technology
Mannur Ismail Shaik, Asmaa Nuha Abdul Kadir, Norizah Mhd Sarbon
Summary: The main objective of this study was to characterize the acid-soluble collagen (ASC) and pepsin-soluble collagen (PSC) from the body wall of Stichopus hermanni sea cucumber. Despite having similar chemical compositions, ASC had a lower yield and whiter color compared to PSC, showing promise as a substitute for collagen derived from marine sources.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Multidisciplinary Sciences
Nurzafirah Mazlan, Sarah Syazwani Shukhairi, Miftahul Jannah Muhammad Husin, Jemimah Shalom, Safaa Najah Saud, Muhammad Shirwan Abdullah Sani, Meng Chuan Ong, Naveen Kumar Naidu Chandra Mohan, Nor Ashikin Sopian
Summary: Plastic pollution has become an emerging environmental concern due to its continuous mass production and slow degradation. This research aimed to evaluate microplastics isolated from sea cucumbers in Pulau Langkawi. Microplastics were found in the gastrointestinal tract of the sea cucumbers, with fibers and black color being the most common shapes and colors. The size range of 0.5-1 & mu;m and 1-2 & mu;m had the highest abundance. The identified polymer types of the microplastics were polyethylene and polymethyl methacrylate. Further research can be conducted on the toxicity effects of these microplastics when consumed as seafood.
Article
Food Science & Technology
Sylvia Indriani, Soottawat Benjakul, Tran Hong Quan, Azis Boing Sitanggang, Manat Chaijan, Pensiri Kaewthong, Tanyamon Petcharat, Supatra Karnjanapratum
Summary: Different modes of ultrasound-assisted process (UAP) enhance pepsin-soluble collagen (PSC) extraction and affect characteristics of PSC. This study aimed to evaluate the efficacy and characteristics of PSC extracted from Asian bullfrog skin using different modes of UAP (pretreatment (UP) and simultaneous treatment (US)) and ultrasonication times (15, 30, and 45 min). Both UP and US increased solid yield and recovery compared with control (without UAP). The a-amino group content and surface hydrophobicity of PSC varied according to the mode used. The protein pattern revealed the type I collagen for all PSC samples. Fourier-transform infrared spectroscopy and circular dichroism spectra indicated that UAP has a significant effect on the molecular structure, with a negligible impact on the integrity of the triple helix structure. Nevertheless, the UAP conditions applied in this study affected the structural stringency by lowering the thermal stability. UP at 30 min and US at 45 min, which displayed high extraction recovery and satisfactory triple helix structure, were selected for further analyses. The difference in isoelectric point and amino acid composition was also observed between each sample. Conclusively, both UP and US applied for appropriate time periods successfully enhanced the PSC extraction efficiency with various molecular characteristics of collagen.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Applied
Xue Song, Leilei Si, Xiao Sun, Xiao Zhu, Zhaoxuan Li, Yanyan Li, Yangfan Wang, Hu Hou
Summary: Sea cucumber collagen exhibits shear-thinning and pseudo-plastic properties during thermal processing, and its viscosity and viscoelastic crossover frequency decrease gradually with increasing temperature. The results suggest that the triple helix structure of sea cucumber collagen disappears with temperature rise, and shearing accelerates this change.
Article
Food Science & Technology
Xin Xiong, Wancui Xie, Jingwen Xie, Hang Qi, Xihong Yang, Hongyan Li, Hongxia Che, Lin Song, Xiufang Dong
Summary: By tenderizing Apostichopus japonicus body wall at 37 degrees Celsius, this study found changes in collagen fiber structure, protein oxidation, and degradation, laying the foundation for further research on the tenderization mechanism of sea cucumbers.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Nutrition & Dietetics
Yue Wu, Jingjuan Yang, Chengmei Xu, Qiuqi Li, Yage Ma, Shenglan Zhao, Jiachen Zhuang, Fei Shen, Qianqian Wang, Fengqin Feng, Xi Zhang
Summary: Sea cucumber peptides (SCPs) derived from Acaudina leucoprocta can extend the lifespan of Caenorhabditis elegans by improving anti-stress and antioxidant capacities. The anti-aging effects of SCPs are mediated through the regulation of multiple factors and pathways, providing new insights for the future research and applications of sea cucumber peptides.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Nan Jia, Wenhan Zhang, Linrong Wu, Yaoguang Chang, Hu Hou, Yanchao Wang
Summary: Collagen fibrils in sea cucumber with covalent fCS have special structural properties and digestion fate. The presence of covalent fCS can change the rheological properties and secondary structures of collagen fibrils. It delays the degradation of collagen fibrils in gastric digestion and accelerates the formation of peptide aggregates in intestinal digestion.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Food Science & Technology
Xiufang Dong, Xihong Yang, Hongyan Li, Hongxia Che, Lin Song, Xing Chen, Wancui Xie, Hang Qi
Summary: Thermal treatment and oxidative conditions affected the structure of collagen fibers from sea cucumbers, causing changes in protein oxidation and leading to alterations in the arrangement of collagen fibrils.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Honghua Cao, Yonghao Liu, Ling Zhi, Shutong Jing, Zhengshengao Li, Dongfeng Wang, Ying Xu, Xun Sun
Summary: This study investigated the inhibitory effect of pre-gelatinized dialdehyde starch (P-DAS) on the deterioration of sea cucumber during high-temperature sterilization. The results showed that pre-gelatinization reduced the crystallinity and average molecular weight of dialdehyde starch (DAS), improved solubility, and unified particle sizes. The crosslinking power of P-DAS was higher than that of DAS, as evidenced by various texture profiles and analytical results. These findings have important implications for the development of new protein food stabilizing agents.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Ayat A. Abbas, Khalida A. Shakir, Marie K. Walsh
Summary: This study investigated the extraction of collagen from catfish waste and found that catfish skin collagen has potential for use in the pharmaceutical and food industries. The extracted collagen showed typical characteristics of type 1 collagen, making it a suitable alternative to collagen derived from porcine or bovine.
Article
Agriculture, Multidisciplinary
Shuyu Liu, Yi Lu, Masahiro Kurono, Yoshiharu Matahira, Yuki Manabe, Tatsuya Sugawara
Summary: The study showed that sea cucumber and its hydrolysate can mitigate UV-induced skin barrier function damage and wrinkle formation in hairless mice by regulating epidermal moisturizing factors and gene expression levels. The research suggests that sea cucumber and its hydrolysate have potential anti-aging effects and could be used in nutricosmetics for photoaging.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Chemistry, Medicinal
Leto-Aikaterini Tziveleka, Stefanos Kikionis, Labros Karkatzoulis, Kostas Bethanis, Vassilios Roussis, Efstathia Ioannou
Summary: By comparing the collagen content of fish scales from five Mediterranean fish species and Atlantic salmon, it was found that fish scales could be efficiently utilized for the production of high added-value biomaterials. The isolated collagenous materials showed typical electrophoretic patterns of type I collagen, and were morphologically and physicochemically characterized for potential applications in the biomedical sector.
Article
Food Science & Technology
Lulu Zhu, Weixia Wang, Yuqian Meng, Qiaoji Tian, Li Hao, Hu Hou
Summary: The thermal processing of sea cucumber collagen (SCC) affects its triple helix structure, self-assembly, and aggregation ability. Heat treatment resulted in changes in viscosity and circular dichroism spectra, indicating structural changes in SCC. The uncoiling and disappearance of the triple helix structure of SCC were observed, along with increased fluorescence intensity and a red shift in absorption peak during thermal treatment. Crosslinking with gallic acid improved the thermal stability and inhibited collagen degradation. This study provides theoretical guidance for sea cucumber processing.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Min Zhang, Yu-Xin Liu, Zi-Xuan Wu, Guan-Hua Zhao, Liang Song, Peng-Fei Jiang, Man-Man Yu, Da-Yong Zhou
Summary: Label-free quantitative proteomic analysis was used to identify the key proteins affecting the texture properties of sea cucumber body wall under different boiling heating treatments. The results showed that the abundance of proteins in the water-soluble fraction increased during boiling heating treatment, mainly consisting of structural proteins such as collagens, microfibril-associated proteins, glycoproteins, and muscle proteins. The degradation of these structural proteins was believed to cause the disintegration of collagen fibers and FMs network skeleton as well as gelatinization, leading to a decrease in hardness and shear force. Additionally, the degradation of FMs occurred layer by layer during boiling heating treatment, with fibrilin-1 outer layer degrading first followed by the fibrilin-2 core component.