Changes of collagen in sea cucumber (Stichopus japonicas) during cooking

Dong, Xiuping; Zhu, Beiwei; Sun, Liming; Zheng, Jie; Jiang, Dan; Zhou, Da‐Yong; Wu, Hai‐Tao; Murata, Yoshiyuki

doi:10.1007/s10068-011-0155-x

Cited by 22 publications

(10 citation statements)

References 15 publications

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“…Tian et al [104] also reported the heterogenicity exhibited in the pepsin-solubilized collagen isolated from Aposticopus japonicus for the first time. Their novel findings on subunit compositions and constituents of sea cucumber collagen were, however, contradictory to the previous studies [14,16,98,99,101,102,109,115,120]. Most of the previous studies focused on pepsin-solubilized collagen (PSC), and structure analysis was conducted using sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE).…”

Section: Potential Application Of Collagen In Moisturizing Cosmeticsmentioning

confidence: 88%

“…Few studies have examined the thermal behavior of collagen during processing. One study investigated the thermal denaturation of crude collagen fibers (CCF) and PSC during cooking [ 115 ]. CCF was more thermostable than the PSC at different tested cooking temperatures of 40–100 °C.…”

Section: Characteristics and Properties Of Collagen Type Imentioning

confidence: 99%

“…Stichopus japonicus Chemical composition and subunit structure of collagen Collagen was comprised of 2 distinct subunits (α1 and α2 and rich in glutamic acid compared to other fibrillar collagen [14] Characterization and subunit composition of collagen Pepsin solubilized collagen resembled type I collagen and its amino acid composition was different from vertebrate collagen. [16] Changes of collagen during cooking Crude collagen fibers were more susceptible to heat treatment compared to pepsin-solubilized collagen [115] Identification of physicochemical properties and radical scavenging capacities of pepsin-solubilized collagen Extracted collagen maintained intact triple-stranded helices and high moisture retention and absorption capacities as well as exhibiting better radical scavenging ability compared to vitamins C and E.…”

Section: Sea Cucumber Species Focus Of Study Major Findings Referencementioning

confidence: 99%

See 2 more Smart Citations

Sea Cucumber Derived Type I Collagen: A Comprehensive Review

2020

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Collagen is the major fibrillar protein in most living organisms. Among the different types of collagen, type I collagen is the most abundant one in tissues of marine invertebrates. Due to the health-related risk factors and religious constraints, use of mammalian derived collagen has been limited. This triggers the search for alternative sources of collagen for both food and non-food applications. In this regard, numerous studies have been conducted on maximizing the utilization of seafood processing by-products and address the need for collagen. However, less attention has been given to marine invertebrates and their by-products. The present review has focused on identifying sea cucumber as a potential source of collagen and discusses the general scope of collagen extraction, isolation, characterization, and physicochemical properties along with opportunities and challenges for utilizing marine-derived collagen.

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Section: Potential Application Of Collagen In Moisturizing Cosmeticsmentioning

confidence: 88%

Section: Characteristics and Properties Of Collagen Type Imentioning

confidence: 99%

Section: Sea Cucumber Species Focus Of Study Major Findings Referencementioning

confidence: 99%

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Sea Cucumber Derived Type I Collagen: A Comprehensive Review

2020

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“…Similarly, our previous studies also demonstrated that the hardness and chewiness of AJBW decreased after the low temperature heating time was extended and developed a method using nuclear magnetic resonance and magnetic resonance imaging to assess the proton changes of AJBW [ 7 , 8 ]. Tenderization process mainly involves (1) hydrolysis of muscle tissues by the endogenous proteases, like cathepsins, calpains, and caspases [ 9 , 10 , 11 ], and (2) assessing physicochemical properties of the muscle protein [ 12 , 13 ]. Previous reports have demonstrated that the release and activation of endogenous enzymes could be induced by apoptosis during meat tenderization [ 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

RNA Sequencing Analysis to Capture the Transcriptome Landscape during Tenderization in Sea Cucumber Apostichopus japonicus

Dong

et al. 2019

Molecules

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Sea cucumber (Apostichopus japonicus) is an economically significant species in China having great commercial value. It is challenging to maintain the textural properties during thermal processing due to the distinctive physiochemical structure of the A. japonicus body wall (AJBW). In this study, the gene expression profiles associated with tenderization in AJBW were determined at 0 h (CON), 1 h (T_1h), and 3 h (T_3h) after treatment at 37 °C using Illumina HiSeq™ 4000 platform. Seven-hundred-and-twenty-one and 806 differentially expressed genes (DEGs) were identified in comparisons of T_1h vs. CON and T_3h vs. CON, respectively. Among these DEGs, we found that two endogenous proteases—72 kDa type IV collagenase and matrix metalloproteinase 16 precursor—were significantly upregulated that could directly affect the tenderness of AJBW. In addition, 92 genes controlled four types of physiological and biochemical processes such as oxidative stress response (3), immune system process (55), apoptosis (4), and reorganization of the cytoskeleton and extracellular matrix (30). Further, the RT-qPCR results confirmed the accuracy of RNA-sequencing analysis. Our results showed the dynamic changes in global gene expression during tenderization and provided a series of candidate genes that contributed to tenderization in AJBW. This can help further studies on the genetics/molecular mechanisms associated with tenderization.

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“…Aquaculture of sea cucumber has rapidly developed in many Asian countries in recent decades [7,20]. However, in recent years, because of rapid expansion and intensification of cultivation, sea cucumber in China has suffered from frequent disease outbreaks.…”

Section: Introductionmentioning

confidence: 99%

Expression of Stichopus japonicus Lysozyme Gene in Bacillus subtilis WB600

Liu

Liao

Sun

et al. 2015

Lecture Notes in Electrical Engineering

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In this study, a genetic engineering bacteria Bacillus subtilis pHT43-SjLys/ WB600 was successfully constructed for the expression of the lysozyme gene from sea cucumber (Stichopus japonicus) by the method of recombinant DNA technique. The growth trend of engineering bacteria was consistent with the wild-type strain WB600, and the results demonstrated that insertion of foreign gene did not affect its physiological and biochemical metabolism. In the absence of selection pressure, the analysis of the stability revealed that there was no gene rearrangement and lost of the recombinant plasmid in the bacteria which showed that it has high genetic stability. The SDS-PAGE results demonstrated that pHT43-SjLys/WB600 successfully expressed soluble SjLys protein after incubated for 48 h induced by ITPG. The heterologous expression protein of pHT43-SjLys/WB600 displayed remarkable inhibitive effect on the growth of the Vibrio parahaemolyticus. To our knowledge, this is the first report about the SjLys gene authentic heterologous expression in B. subtilis. It should provide a robust secretion expression system for genetic engineering of B. subtilis and was thus proposed a potentially new way for producing recombinant SjLys protein.

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Changes of collagen in sea cucumber (Stichopus japonicas) during cooking

Cited by 22 publications

References 15 publications

Sea Cucumber Derived Type I Collagen: A Comprehensive Review

Sea Cucumber Derived Type I Collagen: A Comprehensive Review

RNA Sequencing Analysis to Capture the Transcriptome Landscape during Tenderization in Sea Cucumber Apostichopus japonicus

Expression of Stichopus japonicus Lysozyme Gene in Bacillus subtilis WB600

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