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Food Science and Human Wellness 2022, 11(5): 1331-1341 https://doi.org/10.1016/j.fshw.2022.04.025
Research Article | Open Access | Issue | Published: 02 June 2022

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

Show Author's Information Yanchao Wanga,  Yan Songa,  Yaoguang Changa,b( ),  Yanyan Liua,  Guangning Chena,  Changhu Xuea,b
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
Keywords:
Protein, Polysaccharide, Enzymatic hydrolysis, Sea cucumber, Peptidome
Cite this article:
Wang Y, Song Y, Chang Y, et al. Dynamic changes of peptidome and release of polysaccharide in sea cucumber (Apostichopus japonicus) hydrolysates depending on enzymatic hydrolysis approaches. Food Science and Human Wellness, 2022, 11(5): 1331-1341. https://doi.org/10.1016/j.fshw.2022.04.025
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Abstract Full text About this article

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.


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About this article

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

Show Author's information Yanchao Wanga, Yan Songa, Yaoguang Changa,b( ), Yanyan Liua, Guangning Chena, Changhu Xuea,b
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

Abstract

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.

Keywords: Protein, Polysaccharide, Enzymatic hydrolysis, Sea cucumber, Peptidome

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Publication history

Received: 14 November 2020
Revised: 28 December 2020
Accepted: 23 January 2021
Published: 02 June 2022
Issue date: September 2022

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© 2022 Beijing Academy of Food Sciences.

Acknowledgements

Acknowledgement

This work was supported by the Fok Ying-Tong Education Foundation (171024), Fundamental Research Funds for the Central Universities (201941005) and Fundamental Research Funds for the Central Universities (862001013136).

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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