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The Effect of Heat Treatment on the Digestion and Absorption Properties of Protein in Sea Cucumber Body Wall.
Zhang M
,
Liu Y
,
Jin M
,
Li D
,
Wang Z
,
Jiang P
,
Zhou D
.
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This study was designed, for the first time, to investigate the effect of oxidation on the digestion and absorption properties of protein in boiled sea cucumber body wall (BSCBW) via simulated digestion combined with everted-rat-gut-sac models. Boiling heat treatments led to protein oxidation in SCBW, manifested by increases in free radical intensity, thiobarbituric acid reactive substances, carbonyl groups, disulfide bonds, dityrosine bonds, advanced glycation end products, protein hydrophobicity and aggregation, and declines in both free sulfhydryl groups and secondary structure transition from α-helix to β-sheet. Boiling for 2 h caused anti-digestion collagen unfolding, provided the action site for protease and improved protein digestion and absorption levels. On the contrary, excessive oxidative modification of 4 h BSCBW resulted in decreased protein digestion and absorption levels. From the perspective of texture, digestion and absorption properties, boiling for 2 h can obtain sea cucumber products with better edible and digestible properties, which is considered to be a better processing condition.
U1808203, 31901615 The National Natural Science Foundation of China, 2022-47 Marine Economic Development Project of Liaoning Province, 2019J11CY005 Dalian Science and Technology Innovation Fund Project, 2020JH6/10500002 Central Funds Guiding the Local Science and Technology Development, 2021RQ087 High Level Talent Innovation and Entrepreneurship Program of Dalian
Figure 1. Changes in oxidative indicators of sea cucumber body wall (SCBW) with different treatments. (A) electron spin resonance (ESR) spectrum; (B) free radical intensity; (C) thiobarbituric acid reactive substances (TBARS); (D) carbonyl content; (E) free sulfhydryl group content; (F) disulfide bonds; (G) dityrosine bonds; (H) fluorescence intensity and (I) advanced glycation end products (AGEs). Values of different groups with different lowercase letters differ significantly (p < 0.05).
Figure 2. Changes in (A) protein surface hydrophobicity and (B) protein aggregation of SCBW with different treatments. Values of different groups with different lowercase letters differ significantly (p < 0.05).
Figure 3. Changes in gastric and gastrointestinal digestion of SCBW with different treatments. (A) proteolysis degree (BD, before digestion; GD, after gastric digestion; GID, after gastrointestinal digestion); (B) TCA-soluble peptide yield. Values of different groups with different letters differ significantly (p < 0.05). Numbers (1–4) indicated significant differences between treatment group samples before digestion, lower letters (a–d) indicated significant differences between treatment group samples after gastric digestion, and upper letters (A–D) indicated significant differences between treatment group samples after gastrointestinal digestion.
Figure 4. Changes in (A) total amino acid absorption rate and (B) peptide absorption rate across everted-rat-gut sacs of SCBW with different treatments. Values of different groups with different letters differ significantly (p < 0.05). In Figure 4A, lower letters (a–d) indicated significant differences between different treatment groups (Fresh, 100 °C-0.5 h, 100 °C-2 h, 100 °C-4 h) after absorption for 120 min. Upper letters (A–D) in Figure 4B indicated significant differences between the same absorption time of different treatment groups. Lower letters (a–g) indicated significant differences between different absorption times within the same treatment group.
Figure 5. The protein absorption properties of sea cucumber digestion products with different treatment groups. (A–D) represent the liquid chromatogram of serosal fluid samples of digestion product incubated after 0, 20, 40, 60, 80, 100 and, 120 min incubation. Peaks 1–3 correspond to polypeptides absorbed by sea cucumber digestion products through the everted-rat-gut-sac.
Figure 6. Changes in the polypeptide content transported across the everted-rat-gut sacs. The peak area of serosal fluids incubated with (A) fresh SCBW, (B) 0.5 h BSCBW, (C) 2 h BSCBW and (D) 4 h BSCBW digestion products. (E) The peak area of serosal fluids after 120 min incubation with different sea cucumber digestion products.
Figure 7. The heatmap analysis and correlation analysis of protein oxidative indicators (free radicals, TBARS, carbonyl groups, sulfhydryl groups, disulfide bonds, dityrosine, AGEs, protein hydrophobicity (Ho) and aggregation); protein digestion properties (gastric degree of hydrolysis (G-DH) and gastrointestinal DH (GI-DH) and TCA-soluble peptide yield of gastric (G-Ysp), gastrointestinal (GI-Ysp)) and absorption properties (amino acid and peptide absorption) of SCBW with different heat treatment. (A) the heatmap analysis of SCBWs with different treatments; (B) the correlation analysis between fresh SCBW, 0.5 h-BSCBW and 2 h-BSCBW; (C) the correlation analysis between 2 h BSCBW and 4 h BSCBW.
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