Preparation and Characterization of Calcium-Chelated Sea Cucumber Ovum Hydrolysate and the Inhibitory Effect on α-Amylase
Xu Yan,
Fengjiao Fan,
Zijin Qin,
Lijuan Zhang,
Shuang Guan,
Shiying Han,
Xiufang Dong,
Hui Chen,
Zhe Xu,
Tingting Li
Affiliations
Xu Yan
Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Ministry of Education, Dalian 116600, China
Fengjiao Fan
College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
Zijin Qin
Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA
Lijuan Zhang
Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Ministry of Education, Dalian 116600, China
Shuang Guan
Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Ministry of Education, Dalian 116600, China
Shiying Han
Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Ministry of Education, Dalian 116600, China
Xiufang Dong
College of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao 266042, China
Hui Chen
Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Zhejiang University of Technology, Hangzhou 310014, China
Zhe Xu
Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Ministry of Education, Dalian 116600, China
Tingting Li
Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Ministry of Education, Dalian 116600, China
α-amylase can effectively inhibit the activity of digestive enzymes and alter nutrient absorption. The impact of ovum hydrolysates of sea cucumbers on α-amylase activity was investigated in this study. The protein hydrolysates generated using different proteases (pepsin, trypsin, and neutral protease) and molecular weights (less than 3000 and more than 3000) were investigated. The results showed that all three different hydrolysates demonstrated calcium-chelating activity and induced a fluorescence-quenching effect on α-amylase. The sea cucumber ovum hydrolysate with a molecular weight of less than 3000 Da, isolated using trypsin, showed the most effective inhibitory effect on α-amylase, with an inhibition rate of 53.9%, and the inhibition type was identified as mixed forms of inhibition. In conclusion, the generation and utilization of protein hydrolysates from sea cucumber ovum as a functional food ingredient could be a potential approach to add value to low-cost seafood by-products.
