Dynamic changes of peptidome and release of polysaccharide in sea cucumber (Apostichopus japonicus) hydrolysates depending on enzymatic hydrolysis approaches

Food Science and Human Wellness

Guangning Chen¹  Yanyan Liu²  Yaoguang Chang³  Changhu Xue³  Yanchao Wang³  Yan Song³ 

[1] Corresponding author at: College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.;Laboratory for Marine Drugs and Bioproducts, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China;College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China;

关键词: Sea cucumber;    Enzymatic hydrolysis;    Protein;    Peptidome;    Polysaccharide;   

DOI  :  

来源: DOAJ

【 摘 要 】

Enzymatic hydrolysis has been widely used to produce bioactive hydrolysates from sea cucumber body wall. Here, inspired by the clarification of Apostichopus japonicus genome, we investigated the enzymatic hydrolysis of sea cucumber body wall by using the omics strategy. Shared proteins, including major yolk proteins, collagens, extracellular matrix glycoproteins and muscle proteins, were released from the body wall by different hydrolysis condition. A portfolio of 216 shared peptides were detected in the peptidome by papain with different hydrolysis time, while 32 shared peptides were detected in the peptidome by differing proteases. Unshared peptides and the relative abundance distribution profiles of shared peptides changed depending on hydrolysis approaches, indicating dynamic changes of peptidome during hydrolysis. Moreover, release of sulfated fucan and fucosylated chondroitin sulfate changed with the hydrolysis condition. The monitoring of dynamic enzymatic hydrolysis process at a molecular scale would contribute to production and quality control of sea cucumber hydrolysates.

【 授权许可】

Unknown