Consumption of the edible sea urchin Mesocentrotus nudus attenuates body weight gain and hepatic lipid accumulation in mice

Yamamoto, Ryo; Minami, Hisanori; Matsusaki, Hiromi; Sakashita, Mami; Morita, Naoki; Nishimiya, Osamu; Hosokawa, Masashi; Itabashi, Yutaka; Matsui, Toshiro; Ura, Kiyoe

doi:10.1016/j.jff.2018.04.063

Cited by 9 publications

(3 citation statements)

References 33 publications

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“…PUFAs, especially EPA and docosaesaenoic (DHA) acids (both omega-3 fatty acids), regulate the expression of lipid and energy metabolism-associated genes. For instance, they are able to downregulate the expression of hepatic CD36, a fatty acid transporter, which is enhanced in rodents with fatty livers ( Yamamoto et al, 2018 ). Furthermore, PUFAs increase the activity of UPC-1.…”

Section: Survey Methodologymentioning

confidence: 99%

Sea urchins: an update on their pharmacological properties

Moreno-García

Salas-Rojas

Fernández-Martínez

et al. 2022

PeerJ

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Sea urchins are a group of benthic invertebrates characterized by having rigid globose bodies, covered in spines, and have an innate immune system that has allowed them to survive in the environment and defend against many pathogens that affect them. They are consumed for their unique flavor, but also for possessing a rich source of bioactive compounds which make them a source for a wide array of medicinal properties. Thus, these may be used to discover and develop new drugs such as anti-bacterials, anti-carcinogenics and anti-virals. Precisely for those reasons, this revision is centered on the known biological activities in various sea urchin species. Recently, the potential pharmacological benefits of nine sea urchin species [Diadema antillarum (Philippi 1845), Echinometra mathaei (de Blainville), Evechinus chloroticus (Valenciennes), Mesocentrotus nudus (Agassiz, 1863), Paracentrotus lividus (Lamarck, 1816), Scaphechinus mirabilis (Agazzis, 1863), Stomopneustes variolaris (Lamarck, 1816), Tripneustes depressus (Agassiz, 1863), and Tripneustes ventricosus (Lamarck, 1816)] have been evaluated. Our work includes a comprehensive review of the anti-fungal, anti-parasitic, anti-inflammatory, hepatoprotective, anti-viral, anti-diabetic, anti-lipidemic, gastro-protective and anti-cardiotoxic effects. Furthermore, we revised the compounds responsible of these pharmacological effects. This work was intended for a broad readership in the fields of pharmacology, drugs and devices, marine biology and aquaculture, fisheries and fish science. Our results suggest that organic extracts, as well as pure compounds obtained from several parts of sea urchin bodies are effective in vitro and in vivo pharmacological models. As such, these properties manifest the potential use of sea urchins to develop emergent active ingredients.

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Section: Survey Methodologymentioning

confidence: 99%

Sea urchins: an update on their pharmacological properties

Moreno-García

Salas-Rojas

Fernández-Martínez

et al. 2022

PeerJ

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“…Kandungan zat metabolit sekunder dan beberapa senyawa aktif lainnya yang terdapat dalam bulu babi, membuktikan bahwa bulu babi dapat digunakan sebagai bahan baku untuk pembuatan obat herbal di antaranya sebagai antioksidan (Powell et al, 2014), anti bakteri (Kazemi et al, 2016), antiinflamasi, anti tumor, dan anti obesitas (Yamamoto et al, 2018).…”

Section: Pendahuluanunclassified

STANDARDISASI EKSTRAK ETANOL 96% BULU BABI Echinometra mathaei DARI PERAIRAN BANGKALAN

Kresnamurti

Izazi

Kurniawati³

2021

HERCLIPS

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Echinometra mathaei sea urchins are known to contain chemical compounds that can be used to overcome health problems, one of which has antioxidant activity. Some previous studies have explained the benefits of sea urchins but to ensure the quality assurance of sea urchins extracts, efforts should be made to determine the quality standards of sea urchins extract. This study aims to standardize specific parameters and non-specific parameters on Echinometra mathaei sea urchins extract to ensure the quality of 96% ethanol extract. Samples were obtained from Rongkang Beach, Kwanyar District, Bangkalan District, Madura which were then extracted using maceration method with 96% ethanol solvent. The results of the study for specific parameters showed that organoleptically and macroscopically the extracts were thick, blackish brown in color and characteristic of sea urchins; levels of dissolved compounds in ethanol of 78.37%; levels of dissolved compounds in water of 93.09%; and chemical content tests showed that the extract contained steroid compounds, tannins, flavonoids, saponins, alkaloids and terpenoids. Determination of non-specific parameters showed that Echinometra mathaei sea urchin extract had a drying shrinkage of 3.03%; specific gravity of 0.8411 g/mL; water content of 5.32%; Pb heavy metal contamination was 7.28 mg/kg, Cd was <0.0024 mg/kg, Hg was <0.0002 mg / kg, Mg was 347.83 mg / kg; microbial contamination of <10 colonies / mL; and yeast mold contamination of <10 colonies/mL. The conclusion is Echinometra mathaei sea urchin extract has the potential to be developed into a medicinal preparation. Key word: Echinometra mathaei, Specific standardize parameters, non-specific standardize parameters, Extract thanol 96%.

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“…Its gonads, commonly known as sea urchin roe, are half‐moon‐shaped, orange yellow in color, unique in aroma, and rich in nutrients. They not only have high edible value, but also have excellent medicinal functions (Qin et al, 2011; Yamamoto et al, 2018; Yang et al, 2020). The most common way to eat sea urchin is to taste raw sea urchin roe, but the fishy smell of fresh sea urchin gonads (SUG) also discourages many diners.…”

Section: Introductionmentioning

confidence: 99%

Analysis of volatile flavor changes of sea urchin gonads and phospholipids after heating based on GC‐IMS

Wang

Jiang

et al. 2022

Food Processing Preservation

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To study the relationship between sea urchin phospholipids (SUP) and sea urchin gonads (SUG) in flavor production, volatile flavor components of SUG and SUP were analyzed and characterized with gas‐ion mobility spectrometry (GC‐IMS) combined with a flavor analyzer (Flavourspec®‐G.A.S). A total of 48 volatile flavor compounds, mainly aldehydes (29), ketones (6), and esters (4), were identified in the heated SUG and SUP. By constructing flavor fingerprints of SUG and SUP, significant changes of flavor compounds were observed before and after heating. It was shown that some volatile compounds were detected in both SUG and SUP, such as E‐2‐octanal, 3‐methylbutyraldehyde, 2,3 pentanedione, 2‐pentylfuran, and trimethyl pyrazine, which were presumed to be mainly generated from flavor precursors in SUP after heating. Principal Component Analysis (PCA) showed significant differences of volatile flavor in SUG and SUP before and after heating, suggesting that heating played an important role in flavor production in sea urchins. Therefore, SUP heated was responsible for key flavor substances production in SUG, which can provide a scientific basis for the flavor fortmation mechanism of sea urchins. Novelty Impact Statement Analysis of the role of phospholipids on sea urchin flavor formation by comparing the flavor changes of sea urchin gonads and sea urchin phospholipids after heating will help understand the flavor formation mechanism in foods. Flavor components in sea urchin gonads and phospholipids were significantly changed after heating suggested that heating plays an important role in flavor production. Changes in phospholipids in sea urchin gonads may be related to changes in flavor.

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Consumption of the edible sea urchin Mesocentrotus nudus attenuates body weight gain and hepatic lipid accumulation in mice

Cited by 9 publications

References 33 publications

Sea urchins: an update on their pharmacological properties

Sea urchins: an update on their pharmacological properties

STANDARDISASI EKSTRAK ETANOL 96% BULU BABI Echinometra mathaei DARI PERAIRAN BANGKALAN

Analysis of volatile flavor changes of sea urchin gonads and phospholipids after heating based on GC‐IMS

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