The Hydrolyzation of Collagen by Fucoidan Oligosaccharide''s Complex with CeⅣ

Fucoidan is such a polysaccharide that its hydroxies are easy to combine with lanthanons ion (CeⅣ) to form complex. This work obtained the complexes of three fucoidan oligosaccharides with different molecular weights F1( ＞5 000), F2(1 000-5 000) and F3( ＜ 1 000) by hydrolyzing Oligosaccharide collagen with sulfuric acid. It is found that the fucoidan oligosaccharide F3 can form complex with more CeⅣ than F1 and F2. Hydrolyzing collagen with the complex was carried out to produce amino acid and peptides. All the three fucoidan oligosaccharide complexes with CeⅣ( F1, F2, F3) can catalyze by the artificial hydrolytic enzyme, and the activity of the complex of F3 is the highest.     

3种鱼皮的基本成分及氨基酸组成分析

对军曹鱼(Rachycentron canadum Linnaeus)皮、罗非鱼(Oreochromis niloticus)皮、黄鳍金枪鱼(Thunnus albacares)皮的基本成分、氨基酸组成及胶原蛋白含量进行了分析。结果表明:三种鱼皮的粗蛋白质量分数分别为28.53%、33.14%、32.66%;氨基酸组成相似,其中甘氨酸含量(以残基计)最高,分别为32.9%、33.2%、34.6%,其次是丙氨酸,约占总氨基酸的14.1%、12.2%、12.7%;胶原蛋白的特征氨基酸——脯氨酸含量分别为10.8%、11.2%、11.2%;军曹鱼、罗非鱼及金枪鱼鱼皮胶原蛋白质量分数分别为20.09%、20.65%、22.64%(以湿基计),约占其粗蛋白的70.42%,62.30%和69.33%。     

Rheological and structural properties of sea cucumber Stichopus japonicus during heat treatment

Changes in tissue structure, rheological properties and water content of raw and heated sea cucumber meat were studied. Sea cucumber Stichopus japonicus was heated at 25°C , 70°C and 100°C water for 5 min. The structural changes were observed using a light microscope and the rheological parameters (rupture strength, adhesive strength and deformation) determined using a texture meter. Microscopic photograph revealed that the structural change of heated meat was greater than that of raw meat. The rupture strength, adhesive strength and deformation of raw meat were smaller than those of the heated meat. Meanwhile, rheological parameters showed positive correlation with heating temperature. These changes are mainly caused by thermal denaturation and gelatinization of collagen during heating. These changes were also evidenced in observations using a light microscope and differential scanning calorimetry.     

Isolation and Characterization of Collagen from Squid(Ommastreoges bartrami) Skin

Collagen of squid (Ommastrephes bartrami) skin was examined in the present study. Histology showed that collagen fiber in the skin was partially cross-linked with muscle fiber. Acid-solubilized collagen (ASC) and pepsin-solubilized collagen (PSC) were extracted from the skin and characterized. The results of amino acid composition and electrophoretic patterns revealed that ASC and PSC were both type Ⅰ collagen, containing α1 and α2 chains. FTIR (fourier transform infrared spectroscopy) investigations con-firmed the existence of helical arrangements in PSC of squid skin. The denaturation temperature (Td) and shrinkage temperature (Ts)of PSC were 29.4℃ and 52.8℃, respectively.     

The relationships between rheological properties and structural changes of chilled abalone meat

The quantitative correlation between rheological properties and structural characteristic values of chilled abalone meat was studied. Structural changes were observed, and these values were enumerated using image processing and analysis technique. Structural changes in the myofibrils and collagen fibrils were the greatest in chilling for 24 h. After chilling for 48h, similar structures of vertical and cross sections were observed. For chilling from 0h to 72h, the instantaneous modulus E0 of the both section meat decreases gradually with time, but no significant differences were observed after chilling for 48h. The relaxation time and viscosity of both sections attained the same values for the same chilling time, but increased gradually with increasing chilling time. Meanwhile, a negative correlation between the structural characteristic values (Dm, Am, Rvm), and rheological properties (E1, τ1 , η1) clearly exists. Some logarithmic expressions have been obtained for these negative correlations. These r     

The Hydrolyzation of Collagen by Fucoidan Olisosaccharide's Complex with Ce~(IV)

Fucoidan is such a polysaccharide that its hydroxies are easy to combine with lanthanons ion (CeIV) to form complex. This work obtained the complexes of three fucoidan oligosaccharides with different molecular weights F1(>5000), F2 (1000-5000) and F3(<1000) by hydrolyzing Oligosaccharide collagen with sulfuric acid. It is found that the fucoidan oligosaccharide F3 can form complex with more CeIV than F1 and F2. Hydrolyzing collagen with the complex was carried out to produce amino acid and peptides. All the three fucoidan oligosaccharide complexes with CeIV( F1, F2, F3) can catalyze by the artificial hydrolytic enzyme, and the activity of the complex of F3 is the highest.     

Isolation and characterization of collagen from squid (Ommastrephes bartrami) skin

Collagen of squid (Ommastrephes bartrami) skin was examined in the present study. Histology showed that collagen fiber in the skin was partially cross-linked with muscle fiber. Acid-solubilized collagen (ASC) and pepsin-solubilized collagen (PSC) were extracted from the skin and characterized. The results of amino acid composition and electrophoretic patterns revealed that ASC and PSC were both type I collagen, containing α1 and α2 chains. FTIR (fourier transform infrared spectroscopy) investigations confirmed the existence of helical arrangements in PSC of squid skin. The denaturation temperature (T_d) and shrinkage temperature (T_s) of PSC were 29.4°C and 52.8°C, respectively.     

Rheological and Structural Properties of Sea Cucumber Stichopus japonicus During Heat Treatment

Changes in tissue structure, rheological properties and water content of raw and heated sea cucumber meat were studied. Sea cucumber Stichopus japonicus was heated at 25℃, 70℃ and 100℃ water for 5 min. The structural changes were observed using a light microscope and the rheological parameters （rupture strength, adhesive strength and deformation） determined using a texture meter. Microscopic photograph revealed that the structural change of heated meat was greater than that of raw meat. The rupture strength, adhesive strength and deformation of raw meat were smaller than those of the heated meat. Meanwhile, rheological parameters showed positive correlation with heating temperature. These changes are mainly caused by thermal denaturation and gelatinization of collagen during heating. These changes were also evidenced in observations using a light microscope and differential scanning calorimetry.     

Isolation and Characterization of Collagen from Squid(Ommastrephes bartrami) Skin

Collagen of squid(Ommastrephes bartrami) skin was examined in the present study. Histology showed that collagen fiber in the skin was partially cross-linked with muscle fiber. Acid-solubilized collagen(ASC) and pepsin-solubilized collagen(PSC) were extracted from the skin and characterized. The results of amino acid composition and electrophoretic patterns revealed that ASC and PSC were both type Ⅰ collagen,containing α1 and α2 chains. FTIR(fourier transform infrared spectroscopy) investigations confirmed t...     

The scavenging of free radical and oxygen species activities and hydration capacity of collagen hydrolysates from walleye pollock (Theragra chalcogramma) skin

Fish skin collagen hydrolysates (FSCH) were prepared from walleye pollock (Theragra chalcogramma) using a mixture of enzymes, namely trypsin and flavourzyme. The degree of hydrolysis of the skin collagen was 27.3%. FSCH was mainly composed of low-molecular-weight peptides and the relative proportion of <1000Da fraction was 70.6%. Free radical and oxygen species scavenging activities of FSCH were investigated in four model systems, including diphenylpicrylhy-drazyl radical (DPPH), superoxide anion radical, hydroxyl radical and hydrogen peroxide model, and compared with that of a native antioxidant, reduced glutathione (GSH). FSCH was also evaluated by water-absorbing and water-holding capacity. The results showed that FSCH was able to scavenge free radical and oxygen species significantly and to enhance water-absorbing and water-holding capacity remarkably. Therefore, FSCH may have potential applications in the medicine and food industries.     

The Scavenging of Free Radical and Oxygen Species Activities and Hydration Capacity of Collagen Hydrolysates from Walleye Pollock(Theragra chalcogramma) Skin

Fish skin collagen hydrolysates (FSCH) were prepared from walleye pollock (Theragra chalcogramma) using a mixture of enzymes, namely trypsin and flavourzyme. The degree of hydrolysis of the skin collagen was 27.3%. FSCH was mainly composed of low-molecular-weight peptides and the relative proportion of <1000Da fraction was 70.6%. Free radical and oxygen species scavenging activities of FSCH were investigated in four model systems, including diphenylpicrylhy-drazyl radical (DPPH), superox-ide anion radical, hydroxyl radical and hydrogen peroxide model, and compared with that of a native antioxidant, reduced glutathione (GSH). FSCH was also evaluated by water-absorbing and water-holding capacity. The results showed that FSCH was able to scav-enge free radical and oxygen species significantly and to enhance water-absorbing and water-holding capacity remarkably. Therefore, FSCH may have potential applications in the medicine and food industries.     

不同方法提取马氏珠母贝外套膜胶原蛋白理化性质比较

【目的】系统分析不同方法提取的马氏珠母贝(Pinctada martensii)外套膜胶原蛋白的理化性质及生物学功能。【方法】分别采用酸-酶法和热水法从外套膜中提取得到两种胶原蛋白(A-PSC(Pm)和HSC(Pm)),对其氨基酸组成、微观结构及热变性温度等理化特性进行比较分析。【结果】HSC(Pm)提取率高于A-PSC(Pm);HSC(Pm)中,Gly、Glu与Arg相对含量较高,分别为20.16%、17.57%和10.07%;而A-PSC(Pm)中,Glu、Asp与Arg相对含量为19.67%、11.63%和10.07%;紫外光谱和红外光谱分别显示,两种胶原蛋白均在220 nm左右有强吸收峰,且具有典型的胶原蛋白特征带(酰胺A、B、Ⅰ、Ⅱ和Ⅲ带);扫描电镜结果显示,A-PSC(Pm)呈致密多孔网状结构,HSC(Pm)则基本为薄片状;DSC分析结果表明,HSC(Pm)具有更好的热稳定性。【结论】酸-酶法及热水法提取的胶原蛋白均具有类V型胶原蛋白特性,其结构特征及其理化性质均存在差异,可根据需求选择特定的胶原蛋白提取方法用以开发不同类型的产品。     

Amino acid composition and functional properties of giant red sea cucumber (Parastichopus californicus) collagen hydrolysates

Giant red sea cucumber (Parastichopus californicus) is an under-utilized species due to its high tendency to autolysis.The aim of this study was to evaluate the functional properties of collagen hydrolysates from this species.The degree of hydrolysis (DH),amino acid composition,SDS-PAGE,emulsion activity index (EAI),emulsion stability index (ESI),foam expansion (FE),and foam stability (FS) of hydrolysates were investigated.The effects of pH on the EAI,ESI FE and FS of hydrolysates were also inves-tigated.The results indicated that the β and α1 chains of the collagen were effectively hydrolyzed by trypsin at 50℃ with an En-zyme/Substrate (E/S) ration of 1:20 (w:w).The DH of collagen was up to 17.3% after 3 h hydrolysis with trypsin.The hydrolysates had a molecular weight distribution of 1.1 17 kDa,and were abundant in glycine (Gly),proline (Pro),glutamic acid (Glu),alanine (Ala) and hydroxyproline (Hyp) residues.The hydrolysates were fractionated into three fractions (< 3 kDa,3 10 kDa,and > 10 kDa),and the fraction of 3 10 kDa exhibited a higher EAI value than the fraction of > 10 kDa (P<0.05).The fraction of > 10 kDa had higher FE and FS values than other fractions (P<0.05).The pH had an important effect on the EAI,ESI,FE and FS.All the fractions showed undesirable emulsion and forming properties at pH 4.0.Under pH 7.0 and pH 10.0,the 3 10 kDa fraction showed higher EAI value and the fraction of > 10 kDa showed higher FE value,respectively.They are hoped to be utilized as functional ingredients in food and nutraceutical industries.     

Structural Changes and Rheological Properties of Dry Abalone Meat （Haliotis diversicolor） During the Process of Water Restoration

Changes in tissue structure, rheological property and water content of dry abalone meat in the process of water restora- tion were studied. The weight and volume of dry abalone meat increased with water restoration. When observed under a light micro- scope, structural change in myofibrils was obvious and a distinct network was found. When water restoration time increased from 24 h to 72 h, the instantaneous modulus E0 and viscosity η1 increased, whereas the rupture strength and relaxation time (τ1) were re- duced. There were no significant changes of rheological parameters (E0, η1, τ1, rupture strength) from 72 h to 96 h of water restoration. Therefore, the dry abalone meat was swollen enough at the time of 72 h. The rheological parameters were obviously influenced by the structural changes.     

The Antioxidant Effects of Complexes of Tilapia Fish Skin Collagen and Different Marme Oligosaccharides

An excess of reactive oxygen species(ROS)leads to a variety of chronic health problems.As potent antioxidants,marine bioactive extracts containing oligosaccharides and peptides have been extensively studied.Recently,there is a growing interest in protein-polysaccharide complexes because of their potential uses in pharmaceutical and food industries.However,only few studies are available on the antioxidant activities of such complexes,in terms of their ROS scavenging capability.In this study,we combined and superoxide radicals,and to evaluate the influences on the activities of superoxide dismutase(SOD),glutathione peroxidase(GSH-Px)and the level of malondialdehyde(MDA)in UV-induced photoaging models.The results indicated that the antioxidant activities of all the complexes were stronger than those of their individual components.Among the 11 complexes tested,two complexes,namely MA1000+CP and κ-ca3000+CP,turned out to be highly effective antioxidants.Although the detailed mechanisms of this improved scavenging ability are not fully understood,this work provides insights into the design of highly efficient peptide-oligosaccharide complexes for potential applications in pharmaceutical,cosmetics and food industries.     

罗非鱼鱼鳞胶制备降血压胶原肽的工艺及酶解物活性

以罗非鱼鱼鳞胶为原料,制备对血管紧张素转换酶(ACE)有抑制活性的降血压肽。以水解度(DH)及ACE抑制率为指标,筛选水解鱼鳞胶的最适酶种,并对其水解工艺条件进行优化;采用超滤技术对所制备的降血压肽进行分离纯化,比较不同组分的ACE抑制率,测定高ACE抑制率组分的氨基酸组成,并运用MALDI-TOF-MS法分析其分子质量分布。结果表明,复合蛋白酶是水解鱼鳞胶最适酶种,在50℃、pH7.5、料液质量体积比1∶5、酶与底物质量比(mE/mS)1.5%条件下,酶解6 h,酶解液的ACE抑制作用最强,其水解度DH 73%,ACE的抑制率76.15%。酶解液经超滤分离所获得的分子质量小于2 000 u的组分对ACE抑制率最高,达83.15%;该组分的氨基酸主要含有Gly和Pro,含量分别为22.04%和11.40%;该组分分子质量范围为1 300~2 000 u。     

The Hydrolyzation of Collagen by Fucoidan Oligosaccharide＇s Complex with CeⅣ

Fucoidan is such a polysaccharide that its hydroxies are easy to combine with lanthanons ion （Ce^IV） to form complex. This work obtained the complexes of three fucoidan oligosaccharides with different molecular weights F1 （〉5 000）, F2 （1 000-5 000） and F3 （〈 1 000） by hydrolyzing Oligosaccharide collagen with sulfuric acid. It is found that the fucoidan oligosaccharide F3 can form complex with more Ce^IV than F1 and F2. Hydrolyzing collagen with the complex was carried out to produce amino acid and peptides. All the three fucoidan oligosaccharide complexes with CeIV（ F1, F2, F3） can catalyze by the artificial hydrolytic enzyme, and the activity of the complex of F3 is the highest.     

Proline with or without Hydroxyproline Influences Collagen Concentration and Regulates Prolyl 4-Hydroxylase α(I) Gene Expression in Juvenile Turbot(Scophthalmus maximus L.)

This study was conducted to investigate the effect of dietary proline(Pro), and Pro and hydroxyproline(Hyp) in combination on the growth performance, total Hyp and collagen concentrations of tissues, and prolyl 4-hydroxylase α(I)(P4H α(I)) gene expression in juvenile turbot feeding high plant protein diets. A diet containing 50% crude protein and 12% crude lipid was formulated as the basal and control, on which other two protein and lipid contents identical experimental diets were formulated by supplementing the basal with either 0.75% Pro(Pro-0.75) or 0.75% Pro and 0.75% Hyp(Pro+Hyp). Four groups of fish in indoor seawater recirculating systems, 35 individuals each, were fed twice a day to apparent satiation for 10 weeks. The results showed that dietary Pro and Hyp supplementation had no significant effect on growth performance and feed utilization of juvenile turbot(P 0.05). Total Hyp and collagen concentrations in muscle were significantly increased when dietary Pro and Hyp increased(P 0.05), and fish fed diet Pro+Hyp showed significantly higher free Hyp content in plasma than those fed other diets(P 0.05). The expression of P4 H α(I) gene in liver and muscle was significantly up regulated in fish fed diet Pro-0.75 in comparison with control(P 0.05); however the gene was significantly down regulated in fish fed diet Pro+Hyp in muscle in comparison with fish fed diet Pro-0.75(P 0.05). It can be concluded that supplement of crystal L-Pro and L-Hyp to high plant protein diets did not show positive effects on growth performance of juvenile turbot, but enhanced total collagen concentrations in muscle.