A comprehensive method was applied to evaluate the anticoagulant activity of a novel anticoagulant peptide (NAESLRK) derived from oyster (Crassostrea gigas). The anticoagulant peptide drastically reduced the extrinsic clotting activity and also impaired the intrinsic clotting activity slightly. Consistent with clotting data, the thrombin peak height was reduced to 84.7 nmol/L from 123.4 nmol/L, and thrombin generation time was delayed to 4.67 min from 4.42 min when the extrinsic trigger was applied. The inhibitory kinetics of FⅪa, FⅨa, FⅩa, FⅡa, and APC in a purified component system rationally explained the reduction of extrinsic clotting activity and impairment of thrombin generation. Besides the inhibition of FⅩa and FⅡa activity, the activation processes of FⅩ and FⅡ by intrinsic/extrinsic tenase complex and prothrombinase were also damaged. The anticoagulant activity in the plasma system was the result of comprehensive inhibition of various factors. The research provided a novel method for anticoagulant evaluation and inhibitory mechanism of bioactive peptides from food products.

Lipid oxidation products (LOPs) are widely present in many lipid- containing foods. They usually enter the gastrointestinal tract from dietary sources and/or are produced in vivo. Part of LOPs were absorbed into the blood and transported into tissues. A growing bulk of evidence suggests that LOPs, mainly reactive aldehydes and oxysterols, are potentially involved in the pathogenesis of many chronic diseases, such as atherosclerosis, Alzheimer's disease, and inflammatory bowel disease. This review summarizes the current knowledge of the adverse effects, cytotoxicity, and the main mechanisms of LOPs involvement in humans and animals.

Nutrient loss, caused by lipid oxidation and hydrolysis, occurs in the scallop adductor muscle during refrigerated storage. To retard this process, chitosan coating with inclusion of antioxidant of bamboo leaves (AOB) and potassium sorbate (PS) were used. Results indicated the coatings employed could significantly inhibit the increases in total number of colonies, total volatile basic nitrogen, peroxide value, thiobarbituric acid-reactive substances, lipase activity and free fatty acid content as well as the decrease in contents of triacylglycerols, phosphatidylcholine, phosphatidylethanolamine and polyunsaturated fatty acids (PUFA) in the scallop adductor muscle during refrigerated storage. After 8 days, the contents of PUFA, eicosapentaenoic acid and docosahexenoic acid in the control adductor muscle decreased by 46.91, 47.46 and 45.50%, respectively, while the corresponding values were 35.93–36.68, 34.01–36.45 and 32.73–37.50%, respectively, for AOB- and PS-coated adductor muscles. Therefore, chitosan coatings incorporated with AOB and PS could retard nutrient loss by inhibiting lipid oxidation and hydrolysis.

Sea cucumber is a "healthy" food. Although previous studies have suggested that sea cucumber might serve as a potential rich source of polyunsaturated fatty acids (PUFAs) enriched phospholipid (PL), the molecular species of its PL has rarely been reported. In this study, some 200 glycerophospholipid (GP) species belonging to seven classes in processing by-products (spawns and intestines) of sea cucumber (Stichopus japonicus) were characterized for the first time. Most of the dominant GP species contained PUFAs, especially eicosapentaenoic acid (EPA, 20:5n-3) and arachidonic acid (AA, C20:4n-6). Meanwhile, the lipids contained high levels of PUFA (25.35–45.12% of total FAs) and polar lipid (65.55–85.95% of total lipids) but low levels of cholesterol (0.63–2.26% of total lipids). Among PL, phosphatidylcholine (38.34–65.56 mol%) was dominant. Therefore, PUFA enriched PL in sea cucumber may account for their nutritional and health beneficial effects. Meanwhile, by-products of Stichopus japonicus by-products provide great potential as health-promoting food ingredients.