Characterization of sea cucumber (<i>stichopus japonicus</i>) ovum hydrolysates: calcium chelation, solubility and absorption into intestinal epithelial cells

Sun, Na; Cui, Pengbo; Lin, Songyi; Yu, Chang Yeon; Tang, Yue; Ye, Wei; Xiong, Youling L.; Wu, Hai‐Tao

doi:10.1002/jsfa.8330

Cited by 54 publications

(43 citation statements)

References 43 publications

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“…Ball-milled protein samples were digested as Section 2.3 and derivatised with 2, 4-dinitrofluorobenzene. Free amino acid analysis was determined using a high-performance liquid chromatography coupled with a ODS amino acid column (4.6 mm 9 250 mm), Elite-AAK (Elite Analytical Instruments Co., Ltd., Dalian, China), according to the previous report (Sun et al, 2017).…”

Section: Free Amino Acid Analysismentioning

confidence: 99%

Effects of ball‐milling treatment on mussel (Mytilus edulis) protein: structure, functional properties and in vitro digestibility

Cha

et al. 2017

Int J of Food Sci Tech

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Summary In this study, the effects of ball‐milling treatment on structural properties and functional properties of mussel protein were investigated. In vitro protein digestibility and free amino acid contents were also evaluated. Ball‐milling treatment did not change the primary structure of mussel protein, but caused changes of secondary structure. The tertiary and quaternary structure also changed. After 20 min of ball‐milling treatment, the whiteness and oil‐binding capability of mussel protein significantly improved from 13.67 to 26.62 and 43.76% to 196.00%, while the protein solubility and water‐holding capability of mussel protein significantly decreased from 74.89% to 53.10% and 215.67% to 90.91%. Ball‐milling treatment increased the in vitro digestibility significantly. These results provide theoretical basis for the utilisation of mussel protein in food industry.

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Section: Free Amino Acid Analysismentioning

confidence: 99%

Effects of ball‐milling treatment on mussel (Mytilus edulis) protein: structure, functional properties and in vitro digestibility

Cha

et al. 2017

Int J of Food Sci Tech

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“…(B), four major peaks in the spectra of ZCPs‐zinc complexes representing NH, ‐COO − and CH bonds shifted in comparison with those of ZCPs, reflecting chelation of zinc to the corresponding functional groups of ZCPs. Changes of the bands from 3416 to 3430 cm −1 suggest zinc‐binding through NH groups, while the shift of amide I band from 1602 to 1633 cm −1 could also be attributed to chelation with zinc . The vibration of several peaks altered in the band at the range from 1466 to 1353 cm −1 , which corresponded with the carboxylate group, COO − , indicating that the carboxylic group was involved in the binding.…”

Section: Resultsmentioning

confidence: 95%

“…Changes of the bands from 3416 to 3430 cm −1 suggest zinc-binding through N-H groups, while the shift of amide I band from 1602 to 1633 cm −1 could also be attributed to chelation with zinc. 16 The vibration of several peaks altered in the band at the range from 1466 to 1353 cm −1 , which corresponded with the carboxylate group, 11 COO − , indicating that the carboxylic group was involved in the binding. This is similar to the findings by Chen et al 11 on the binding of zinc to oyster peptides.…”

Section: Characterization Of Purified Zcp From Sea Cucumbermentioning

confidence: 98%

“…The body‐wall proteins of sea cucumber, containing 70% insoluble collagen fibers, which are responsible for structure formation in the extracellular space of connective tissue, are recommended as a sources of many types of peptides . Sea cucumber peptides have been reported to chelate calcium and promote calcium absorption . However, whether they could also chelate zinc effectively remains to be ascertained.…”

Section: Introductionmentioning

confidence: 99%

“…15 Sea cucumber peptides have been reported to chelate calcium and promote calcium absorption. 16 However, whether they could also chelate zinc effectively remains to be ascertained. In the present study we used Alcalase to hydrolyze the body wall of sea cucumber to obtain zinc-chelating peptides (ZCPs).…”

Section: Introductionmentioning

confidence: 99%

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Isolation and identification of zinc‐chelating peptides from sea cucumber (Stichopus japonicus) protein hydrolysate

et al. 2019

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BACKGROUND Zinc is known to play an essential role in the biological activities in the human body. In this study, a zinc‐chelating peptide (ZCP) produced by Alcalase‐assisted hydrolysis of the body wall of sea cucumber was isolated and identified. The ZCP was purified stepwise by ultrafiltration, anion‐exchange chromatography, and gel filtration chromatography, in conjunction with ultraviolet–visual (UV–visual) spectrophotometry, which was used to analyze each purified fraction. RESULTS Analysis of the purified ZCP revealed that its zinc‐chelating ability was 33.31%. Analysis of isothermal titration calorimetry suggested that the binding of ZCP and zinc (N ≈ 2) was endothermic, with weak binding affinity. Fourier transform infrared spectroscopy spectra (FTIR) indicated that carboxylic and amide groups in ZCP were the primary binding sites of Zn. Sequencing the result by ultra‐performance liquid chromatography‐quadrupole/time of flight mass spectrometry (UPLC‐Q‐TOF‐MS/MS) showed that a representative ZCP had the sequence WLTPTYPE with a molecular weight of 1005.5 Da. CONCLUSION These results provide a promising foundation for the production of zinc supplements from sea‐cucumber‐derived ZCPs. © 2019 Society of Chemical Industry

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Recent advances in sea cucumber peptide: Production, bioactive properties, and prospects

Man

El‐Aty

Wang³

et al. 2022

Food Frontiers

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Sea cucumber is a precious and nutritious food with abundant protein and other bioactive compounds, among which sea cucumber peptide (SCP) exhibits many beneficial functions. Although research on the development of SCP is attracting more attention, the ability to translate these new findings into industrial practice and new products remains immature. This review summarizes the production and characterization of SCP and emphasizes recent advances in its bioactive properties, including antioxidative, angiotensin‐I converting enzyme‐inhibitory, immunomodulatory, anticancer, antifatigue, and neuroprotective effects. Meanwhile, the challenges and prospects of SCP development have been discussed in both scientific research and commercialization. SCP shows great potential in health promotion, yet several challenges need to be solved: the validation of health claims, clarification of its mechanisms, innovations to boost its bioavailability, and improvement of industrial production and sensory properties of end‐products. Hopefully, this information will provide a comprehensive perspective on developing SCP nutraceuticals and functional foods.

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Characterization of sea cucumber (stichopus japonicus) ovum hydrolysates: calcium chelation, solubility and absorption into intestinal epithelial cells

Cited by 54 publications

References 43 publications

Effects of ball‐milling treatment on mussel (Mytilus edulis) protein: structure, functional properties and in vitro digestibility

Effects of ball‐milling treatment on mussel (Mytilus edulis) protein: structure, functional properties and in vitro digestibility

Isolation and identification of zinc‐chelating peptides from sea cucumber (Stichopus japonicus) protein hydrolysate

Recent advances in sea cucumber peptide: Production, bioactive properties, and prospects

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