Inhibitory effect of coelomic fluid isolates on autolysis of minced muscle tissue from sea cucumber Stichopus japonicus

In this study, the effect of coelomic fluid isolates (CFIs) from sea cucumbers ( Stichopus japonicus ) on autolysis of minced muscle tissue of S. japonicus was investigated. The coelomic fluid of S. japonicus at the concentration of 90% showed suppression effects on activities of papain and trypsin...

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Bibliographic Details
Published in:Journal of food measurement & characterization 2021-10, Vol.15 (5), p.4575-4581
Main Authors: Du, Yi-Nan, Li, Ao-Ting, Yan, Jia-Nan, Jiang, Xin-Yu, Wu, Hai-Tao
Format: Article
Language:English
Subjects:
Acids
Autolysis
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Electrophoresis
Engineering
Enzymes
Food
Food Science
Gel electrophoresis
Muscles
Original Paper
Papain
Plasma
Polyacrylamide
Proteinase
Proteins
Seafood
Sodium dodecyl sulfate
Sodium lauryl sulfate
Stichopus japonicus
Thermal stability
Tissues
Trichloroacetic acid
Trypsin
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Summary:In this study, the effect of coelomic fluid isolates (CFIs) from sea cucumbers ( Stichopus japonicus ) on autolysis of minced muscle tissue of S. japonicus was investigated. The coelomic fluid of S. japonicus at the concentration of 90% showed suppression effects on activities of papain and trypsin with inhibitory rate of 26.6% and 40.4%, respectively. Moreover, the effect of CFIs on autolysis of minced muscle tissue from S. japonicus was analyzed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and trichloroacetic acid (TCA)-soluble oligopeptide assay. CFIs exhibited significantly inhibitory effect on autolytic muscle mince samples with inhibitory rate at 56.2–87.2%. Both heat and proteinase treatments did not influence the inhibitory effect of CFIs on autolysis of minced muscle tissue from S. japonicus . These results suggest that the non-protein and thermally stable substances contribute to the inhibitory effect of CFIs, which can be used to improve sea cucumber quality.
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-021-01002-9