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10. Inhibitory effect of sea cucumber coelomic fluid extracts on white shrimp autolysis

Author

NIE Bin, LI Ao-ting, CUI Xiao-fan, DU Yi-nan, YAN Jia-nan, and WU Hai-tao

Subjects
sea cucumber, coelomic fluid, extracts, white shrimp, autolysis, Food processing and manufacture, TP368-456
Abstract

Objective: In this paper, the inhibition of protein degradation in autolysis of white shrimp （Penaeus vannamei） surimi by extracts from the coelomic fluid of sea cucumber （Stichopus japonicus）, a by-product of sea cucumber processing, was studied. Methods: The protein degradation in autolysis of white shrimp was studied by SDS-PAGE assay. Furthermore, the effect of sea cucumber coelomic fluid and its extracts on white shrimp protein degradation was determined by SDS-PAGE and TCA-soluble oligopeptide assay. Results: The optimal conditions of white shrimp autolysis were incubation at pH 3.0, 50 ℃ for 2 h. The bond intensities of myosin heavy chain around （200 kDa） and actin around （44.3 kDa） decreased suggesting the protein degradation of white shrimp. The sea cucumber coelomic fluid showed inhibitory effect on protein degradation in autolysis of white shrimp. When the concentration of coelomic fluid extract of sea cucumber was in the range of 6.25%~25.00%, the protein degradation was significantly inhibited. The release of TCA-soluble oligopeptide was also significantly inhibited by coelomic fluid extract at 12.50%~25.00%. Conclusion: Sea cucumber coelomic fluid extracts possess inhibitory effect on protein degradation of white shrimp, indicating suppression of white shrimp surimi autolysis.

Published
2022
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15. A review on Zika vaccine development

Author

Peng, Zhe-Yu, primary, Yang, Song, additional, Lu, Hong-Zheng, additional, Wang, Lin-Min, additional, Li, Ni, additional, Zhang, Hai-Ting, additional, Xing, Si-Yu, additional, Du, Yi-Nan, additional, and Deng, Sheng-Qun, additional

Published
2024
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24. Sterility of Aedes albopictus by X-ray Irradiation as an Alternative to γ-ray Irradiation for the Sterile Insect Technique

Author

Wang, Lin-Min, primary, Li, Ni, additional, Ren, Cui-Ping, additional, Peng, Zhe-Yu, additional, Lu, Hong-Zheng, additional, Li, Dong, additional, Wu, Xin-Yu, additional, Zhou, Zi-Xin, additional, Deng, Jian-Yi, additional, Zheng, Zi-Han, additional, Wang, Ruo-Qing, additional, Du, Yi-Nan, additional, Wang, Duo-Quan, additional, and Deng, Sheng-Qun, additional

Published
2023
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44. Gelation and microstructural properties of ternary composite gel of scallop (Patinopecten yessoensis) protein hydrolysates/κ‐carrageenan/xanthan gum.

Author

Du, Yi‐Nan, Xue, Shan, Yan, Jia‐Nan, Jiang, Xin‐Yu, and Wu, Hai‐Tao

Subjects
*GELATION, *MICROSTRUCTURE, *SCALLOPS, *PROTEINS, *DRUGS
Abstract

The objective of this study was to investigate the properties of ternary composite gel of scallop (Patinopecten yessoensis) protein hydrolysates (SMGHs)/κ‐carrageenan (KC)/xanthan gum (XG). The rheological properties, moisture‐distribution, molecular structure, and microstructure of SMGNs/KC/XG gels were analyzed. The results showed that the G′ value, melting temperature, and water holding capacity of SMGHs/KC/XG were higher than those of SMGHs, SMGHs/KC, and SMGHs/XG. FTIR spectrum showed the generation of hydrogen bonds between SMGHs and KC/XG, and the carboxylic acid group of XG interacts with SMGHs. Moreover, the cryo‐SEM results showed that SMGHs/KC/XG exhibited a tighter, smoother, and more aggregated microstructure than those of SMGHs, SMGHs/KC, and SMGHs/XG. These results indicate that the gel and microstructural properties of SMGHs are significantly improved by addition of KC and XG, and SMGHs/KC/XG has potential to be used as functional hydrogels for food, pharmaceutical, and biomedical applications. Practical Application: Scallop (Patinopecten yessoensis) male gonads are rich in protein and usually regarded as byproducts during adductor processing. Because of its gelation properties, scallop male gonads have potential to be used as functional hydrogels for food. The SMGHs/KC/XG ternary composite gel showed excellent gel properties, which would be potentially applied in delivery system in food and biological fields. Further study is undergoing to apply SMGHs/KC/XG to embed bioactive compounds, such as curcumin and β‐carotene. [ABSTRACT FROM AUTHOR]

Published
2022
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