The mechanism of molecular cross-linking against nonenzymatic degradation in the body wall of ready-to-eat sea cucumber

Zhu, Lulu; Qi, Xin; Bai, Jing; Sun, Xiao; Hou, Hu

doi:10.1016/j.foodchem.2021.131359

Cited by 16 publications

(5 citation statements)

References 38 publications

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“…It was found that CGA with the most abundant content in celery juice played a significant role in the phenol hydroxyl by covalent or hydrogen bonds that CGA and collagen polarity side chains of amino acid residues-NH2 groups, through covalent bonding or hydrogen bonding. Thus, the water migration and fracture of collagen fibers in sea cucumber and collagen degradation during storage improved ( 111 ).…”

Section: Application Of Cga In Foodmentioning

confidence: 99%

The Biological Activity Mechanism of Chlorogenic Acid and Its Applications in Food Industry: A Review

et al. 2022

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Chlorogenic acid (CGA), also known as coffee tannic acid and 3-caffeoylquinic acid, is a water-soluble polyphenolic phenylacrylate compound produced by plants through the shikimic acid pathway during aerobic respiration. CGA is widely found in higher dicotyledonous plants, ferns, and many Chinese medicine plants, which enjoy the reputation of “plant gold.” We have summarized the biological activities of CGA, which are mainly shown as anti-oxidant, liver and kidney protection, anti-bacterial, anti-tumor, regulation of glucose metabolism and lipid metabolism, anti-inflammatory, protection of the nervous system, and action on blood vessels. We further determined the main applications of CGA in the food industry, including food additives, food storage, food composition modification, food packaging materials, functional food materials, and prebiotics. With a view to the theoretical improvement of CGA, biological activity mechanism, and subsequent development and utilization provide reference and scientific basis.

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Section: Application Of Cga In Foodmentioning

confidence: 99%

The Biological Activity Mechanism of Chlorogenic Acid and Its Applications in Food Industry: A Review

et al. 2022

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“…In addition to high pressure (0.15 or 0.21 MPa) steam has been applied at 121 °C for 10 or 15 min in previous studies (Chen et al ., 2016; Gu et al ., 2022). Compared with atmospheric treatments, some advantages include flavour retention, reduced nutrient loss and prolonged shelf‐life (Zhu et al ., 2022). In particular, the total protein content of the sea cucumber body wall in the high‐pressure treatment group is 1.4% and 3.2% higher than that in atmospheric‐pressure boiling and steaming groups, respectively (Gu et al ., 2022).…”

Section: Thermal Treatment Methods For Sea Cucumbersmentioning

confidence: 99%

“…Moreover, deterioration of high‐pressure treated sea cucumbers was indicated more seriously because the drastic destruction of the body wall and collagen fibres was more severe than in traditional heating methods (Chen et al ., 2016). To address this issue, microbial transglutaminase (Liu et al ., 2021), celery and chlorogenic acid (Zhu et al ., 2022), lactic acid and tea polyphenols (Liu et al ., 2020a) have been used to delay softening and preserve the morphology of samples, thereby extending the quality retention period. In addition, the lipid oxidation characteristics of dried sea cucumbers during storage have been reported using an intelligent surgical knife coupled with a rapid evaporative ionisation mass spectrometry (iKnife‐REIMS) assessment method.…”

Section: Physical Changes Of Sea Cucumber During Thermal Treatmentmentioning

confidence: 99%

Thermal treatments and their influence on physicochemical properties of sea cucumbers: a comprehensive review

Xia

et al. 2022

Int J of Food Sci Tech

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Summary Sea cucumber is consumed as a traditional, luxury, medicinal and health‐benefit seafood product. Thermal treatment is a necessary step in sea cucumber processing. The quality of cooked sea cucumbers is affected by heating temperature, heating time, heating degree and heating pressure. Furthermore, the storage stability and shelf‐life of mature products are influenced by the processing methods. The loss of nutrients, changes in textural properties and apparent morphology of goods affect consumer preferences. Although some machining techniques, such as high‐pressure and high‐temperature treatments, have been applied to shorten the processing time, negative effects during storage cannot be ignored. In this review, the physical and chemical changes to sea cucumbers during different thermal treatments are compared and summarised, and future work is described. These future efforts are expected to provide suitable thermal treatment and promote innovation in sea cucumber processing technology.

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“…Some cross-linking techniques—such as the use of the gamma irradiation technique (physically) and EDC/NHS, Apium graveolens (celery) extract, and chlorogenic acid (chemically)—have been studied and appear to yield increases in hardness of 108% or 254% compared to uncross-linked collagen. In addition, cross-linked collagen exhibits finer and smaller collagen fibrils and inhibits the breakage of peptide bonds in sea cucumber collagen [ 82 , 83 ].…”

Section: Aquatic-based Collagenmentioning

confidence: 99%

Cutting Edge Aquatic-Based Collagens in Tissue Engineering

Panggabean¹,

Adiguna²,

Hardhiyuna

et al. 2023

Marine Drugs

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Aquatic-based collagens have attracted much interest due to their great potential application for biomedical sectors, including the tissue engineering sector, as a major component of the extracellular matrix in humans. Their physical and biochemical characteristics offer advantages over mammalian-based collagen; for example, they have excellent biocompatibility and biodegradability, are easy to extract, and pose a relatively low immunological risk to mammalian products. The utilization of aquatic-based collagen also has fewer religious restrictions and lower production costs. Aquatic-based collagen also creates high-added value and good environmental sustainability by aquatic waste utilization. Thus, this study aims to overview aquatic collagen’s characteristics, extraction, and fabrication. It also highlights its potential application for tissue engineering and the regeneration of bone, cartilage, dental, skin, and vascular tissue. Moreover, this review highlights the recent research in aquatic collagen, future prospects, and challenges for it as an alternative biomaterial for tissue engineering and regenerative medicines.

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The mechanism of molecular cross-linking against nonenzymatic degradation in the body wall of ready-to-eat sea cucumber

Cited by 16 publications

References 38 publications

The Biological Activity Mechanism of Chlorogenic Acid and Its Applications in Food Industry: A Review

The Biological Activity Mechanism of Chlorogenic Acid and Its Applications in Food Industry: A Review

Thermal treatments and their influence on physicochemical properties of sea cucumbers: a comprehensive review

Cutting Edge Aquatic-Based Collagens in Tissue Engineering

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