Production of protein hydrolysates from sea cucumber (Holothuroidea) innards by papain hydrolysis.

Tạ Ngọc Ly; Nguyen Thi  Anh

doi:10.15625/2525-2518/16136

Author affiliations

Authors

Tạ Ngọc Ly Da Nang University of Technology and Sciences, The University of Da Nang, Viet Nam https://orcid.org/0000-0002-6917-0521
Nguyen Thi Anh Environmental Conservation Organization in Central Viet Nam, 178 Trieu Nu Vuong, Hai Chau, Da Nang, Viet Nam

DOI:

https://doi.org/10.15625/2525-2518/16136

Keywords:

Sea cucumber innards, Papain, enzymatic hydrolysis, kinetic, DPPH.

Abstract

Sea cucumber innards (SCI) are the main waste of the sea cucumber processing industry. SCI protein hydrolysates were prepared using Papain and kinematic parameters of SCI-Papain hydrolysis reaction were studied. The hydrolysates were subsequently analyzed for their antioxidant potential and amino acid composition for the first time. The results showed that the highest degree of hydrolysis (DH) was achieved at an enzyme/substrate ratio of 0.06/75 (w/w) and a hydrolysis time of 180 mins. The kinematic parameters of SCI-Papain hydrolysis reaction were investigated using the Lineweaver-Burk model, which Km and Vmax were calculated to be 0.21 g/L and 1.69 mgN/min, respectively. SCI hydrolysates have high nutritional components when detecting 16/22 amino acids, including 8/9 essential amino acids. SCI hydrolysates with a DH of 15 % exhibited the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, equal to 62.8 %. This finding suggested the potential of using SCI protein hydrolysates as therapeutic bioactive ingredients in functional food development.

Downloads

Download data is not yet available.

References

Senadheera T. R. L., Dave D., and Shahidi F. - Antioxidant potential and physicochemical properties of protein hydrolysates from body parts of North Atlantic sea cucumber (Cucumaria frondosa), Food Prod. Process. Nutr. 3 (1) (2021). Doi: 10.1186/s43014-020-00049-3.

Hossain A., Dave D., and Shahidi F. - Northern Sea Cucumber (Cucumaria frondosa): A Potential Candidate for Functional Food, Nutraceutical, and Pharmaceutical Sector., Mar. Drugs 18 (5) (2020). Doi: 10.3390/md18050274.

Zhong Y., Khan M. A., and Shahidi F. - Compositional characteristics and antioxidant properties of fresh and processed sea cucumber (Cucumaria frondosa), J. Agric. Food Chem. (2007). Doi: 10.1021/jf063085h.

Bordbar S., Anwar F., and Saari N. - High-value components and bioactives from sea cucumbers for functional foods - A review, Marine Drugs (2011). Doi: 10.3390/md9101761.

Ramalho A., Leblanc N., Fortin M. G., Marette A., Tchernof A., and Jacques H. -Characterization of a Coproduct from the Sea Cucumber Cucumaria frondosa and Its Effects on Visceral Adipocyte Size in Male Wistar Rats, Marine Drugs 18 (11) (2020). Doi: 10.3390/md18110530.

Liu Y., Dave D., Trenholm S., Ramakrishnan V. V., and Murphy W. - Effect of Drying on Nutritional Composition of Atlantic Sea Cucumber (Cucumaria frondosa) Viscera Derived from Newfoundland Fisheries, Processes 9 (4) (2021). Doi: 10.3390/pr9040703.

Nielsen P. M., Petersen D., and Dambmann C. - Improved Method for Determining Food Protein Degree of Hydrolysis, J. Food Sci. 66 (5) (2001). Doi: https:// doi.org/10.1111/j.1365-2621.2001.tb04614.x.

Akar Z., Küçük M., and Doğan H. - A new colorimetric DPPH(•) scavenging activity method with no need for a spectrophotometer applied on synthetic and natural antioxidants and medicinal herbs, J. Enzyme Inhib. Med. Chem. 32 (1) (2017) 640-647. Doi: 10.1080/14756366.2017.1284068.

Beg Q. K., Saxena R. K., and Gupta R. - Kinetic constants determination for an alkaline protease from Bacillus mojavensis using response surface methodology, Biotechnol. Bioeng. 78 (3) (2002) 289-295. Doi: https://doi.org/10.1002/bit.10203.

Mamelona J., Saint-Louis R., and Pelletier É. - Proximate composition and nutritional profile of by-products from green urchin and Atlantic sea cucumber processing plants, Int. J. Food Sci. Technol. 45 (10) (2010) 2119-2126. Doi: https://doi.org/10.1111/j.1365-2621.2010.02381.x.

Yan M., Tao H., and Qin S. - Effect of Enzyme Type on the Antioxidant Activities and Functional Properties of Enzymatic Hydrolysates from Sea Cucumber (Cucumaria frondosa) Viscera, J. Aquat. Food Prod. Technol. 25 (6) (2016) 940-952. Doi: 10.1080/10498850.2014.994083.

Rawlings N. D. and Barrett M. E. - Families of cysteine peptidases in Proteolytic Enzymes: Serine and Cysteine Peptidases, Academic Press 244 (1994) 461-486.

Elsson M., Wijanarko A., Hermansyah H., and Sahlan M. - Michaelis-Menten Parameters Characterization of Commercial Papain Enzyme, IOP Conf. Ser. Earth Environ. Sci. 217 (1) (2019). Doi: 10.1088/1755-1315/217/1/012037.

Karami Z. and Akbari-Adergani B. - Bioactive food derived peptides: a review on correlation between structure of bioactive peptides and their functional properties, J. Food Sci. Technol. 56 (2) (2019) 535-547. Doi: 10.1007/s13197-018-3549-4.

Safari R. and Yaghoubzadeh Z. - Antioxidant Activity of Bioactive Peptides Extracted from Sea Cucumber (Holothuria leucospilata), Int. J. Pept. Res. Ther. 26 (4) (2020) 2393-2398. Doi: 10.1007/s10989-020-10031-9.

Abedin M. Z., et al. - Biochemical and radical-scavenging properties of sea cucumber (Stichopus vastus) collagen hydrolysates, Nat. Prod. Res. 28 (16) (2014) 1302-1305. Doi: 10.1080/14786419.2014.900617.