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

作　　者：Yanchao Wang Yan Song Yaoguang Chang Yanyan Liu Guangning Chen Changhu Xue 

机构地区：[1]College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China [2]Laboratory for Marine Drugs and Bioproducts,Qingdao National Laboratory for Marine Science and Technology,Qingdao 266237,China

出　　处：《Food Science and Human Wellness》2022年第5期1331-1341,共11页食品科学与人类健康（英文）

基　　金：supported by the Fok Ying-Tong Education Foundation (171024);Fundamental Research Funds for the Central Universities (201941005);Fundamental Research Funds for the Central Universities (862001013136)。

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.

关 键 词：Sea cucumber Enzymatic hydrolysis Protein PEPTIDOME POLYSACCHARIDE 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]