Inhibitory effect of natural metal ion chelators on the autolysis of sea cucumber (Stichopus japonicus) and its mechanism.

Autolysis Calcium ion (Ca(2+)) Matrix metalloprotease (MMP) Natural metal ion chelators Sea cucumber (Stichopus japonicus)

Journal

Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143

Informations de publication

Date de publication:
07 2020
Historique:
received: 05 10 2019
revised: 05 03 2020
accepted: 27 03 2020
entrez: 30 5 2020
pubmed: 30 5 2020
medline: 15 5 2021
Statut: ppublish

Résumé

Live sea cucumbers (Stichopus japonicus) were stored in a solution containing oxalic acid and tea polyphenols as natural metal ion chelators. The inhibitory effects of these chelators on the autolysis phenomenon and the underlying mechanism of action were investigated for the first time by using scanning electron microscopy, differential scanning calorimetry, low-field nuclear magnetic resonance and confocal laser scanning microscopy. External stimuli cause autolysis through the release of calcium ions (Ca

Identifiants

pubmed: 32466945
pii: S0963-9969(20)30230-1
doi: 10.1016/j.foodres.2020.109205
pii:
doi:

Substances chimiques

Chelating Agents 0
Collagen 9007-34-5

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

109205

Informations de copyright

Copyright © 2020 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Zi-Qiang Liu (ZQ)

School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China. Electronic address: 1620159904@qq.com.

Da-Yong Zhou (DY)

School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China. Electronic address: zdyzf1@163.com.

Yu-Xin Liu (YX)

School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China. Electronic address: 303999266@qq.com.

Man-Man Yu (MM)

School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China. Electronic address: 18255002928@163.com.

Bing Liu (B)

School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China. Electronic address: liubing20121119@163.com.

Liang Song (L)

School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China. Electronic address: ryo.song@foxmail.com.

Xiu-Ping Dong (XP)

School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China. Electronic address: dxiuping@163.com.

Hang Qi (H)

School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China. Electronic address: qihang@dlpu.edu.cn.

Fereidoon Shahidi (F)

Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B3X9, Canada. Electronic address: fshahidi@mun.ca.

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Classifications MeSH