Methods of simultaneous preparation of various active substances from Stichopus chloronotus and functional evaluation of active substances

IF 1.7 3区农林科学 Q3 CHEMISTRY, APPLIED

Food and Agricultural Immunology Pub Date : 2022-07-25 DOI:10.1080/09540105.2022.2100322

Yundan Xia, Changwei Wang, Dejun Yu, Hu Hou

引用次数: 2

Abstract

ABSTRACT Stichopus chloronotus, a marine sea cucumber rich in n-3 PUFAs and phenolic compounds, is a deep black–green sea cucumber with yellow/ red papillae tips, which has important economic and ecological value. In this project, a process was established to simultaneous extract and prepare four different active substances (including sea cucumber polysaccharide, polypeptide, saponin and lipid) from Stichopus chloronotus. The yields and purity were also improved. Except for polysaccharides, the purity of the other three active substances was above 90%. The extraction rates were all above 60%. In addition, the functional activity of sea cucumber peptides was evaluated. The results showed that sea cucumber peptides could reduce triglyceride content in mice serum, increase glutathione content and relieve alcohol-induced liver damage. The technical research laid a technical foundation for the high value utilization of Stichopus chloronotus.

查看原文本刊更多论文

氯齿Stichopus chloronotus中多种活性物质的同时制备方法及活性物质的功能评价

摘要/ ABSTRACT摘要:绿参是一种富含n-3 PUFAs和酚类化合物的海参，是一种深黑绿色海参，顶端有黄色/红色的乳突，具有重要的经济和生态价值。本课题建立了同时提取并制备海参多糖、多肽、皂苷和脂质四种不同活性物质的工艺。收率和纯度也得到了提高。除多糖外，其余3种活性物质纯度均在90%以上。提取率均在60%以上。此外，还对海参多肽的功能活性进行了评价。结果表明，海参肽能降低小鼠血清甘油三酯含量，增加谷胱甘肽含量，减轻酒精性肝损伤。该技术研究为刺槐的高价值利用奠定了技术基础。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food and Agricultural Immunology 农林科学-毒理学

CiteScore

5.30

自引率

6.70%

发文量

审稿时长

2 months

期刊介绍： Food and Agricultural Immunology is an international open access journal publishing original immunological research with applications in food, agricultural, environmental and veterinary science. Submissions describing the use of immunological techniques and methods are particularly welcomed. The journal aims to expand our understanding of the interactions at the interface of food and immune systems including studies on: -Development of diagnostic systems – all types of ligand-based assays, e.g. antibody, aptamer -Application of ligand-based assays for the detection or identification of molecules of interest in food science, agricultural research, veterinary investigations and clinical systems relating to food allergy or sensitivity to agricultural chemicals -Effects of food on the immune system -Studies on allergy and allergic reactions -Investigations into food allergies -Development of allergen-free food systems -Development of novel assay formats -Applications of assay systems to the monitoring of food items in relation to safety and labelling -Food quality issues, e.g. speciation, adulteration and contamination -Comparisons between different analytical techniques The journal publishes research and review articles and is essential reading for food scientists, immunologists and all those concerned with the interaction between food and immune systems.