Hot water pretreatment-induced significant metabolite changes in the sea cucumber Apostichopus japonicus

Peipei Yin, Airong Jia, Kirsten Heimann, Miansong Zhang, Xin Liu, Wei Zhang, Changheng Liu

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    1 Citation (Scopus)

    Abstract

    Hot water pretreatment of sea cucumbers potentially changes nutritional benefits. This study aimed to quantify hot water pretreatment-induced changes in metabolite profiles of sea cucumber body walls. ICP-OES, GC-MS, and LC-MS analyses of untreated- (UT-BW), hot water-treated body walls (HW-BW) of Apostichopus japonicus, and the hot water extract (HW-E) determined significant losses of minerals (25–50% w/w), protein (~11% w/w), carbohydrate (33% w/w), saponins (~41% w/w), and spermidine (100%), a potential antipsychotic from hot water-treated samples. Multivariate comparisons of HW-BW with UT-BW and HW-BW with HW-E showed increases in amino acids and fatty acids, suggesting hot water-induced degradation or transformation or easier extraction of protein, lipid or other components. Presence of 80 to 88.5% of compounds in the HW-E and lower DHA, EPA and glycerophospholipids levels in HW-BW suggested extraction of these metabolites. These data indicate that novel processing technologies are required to preserve the full nutritional benefits of sea cucumbers.

    Original languageEnglish
    Article number126211
    Number of pages11
    JournalFood Chemistry
    Volume314
    DOIs
    Publication statusPublished - 1 Jun 2020

    Keywords

    • Ceramide
    • DHA
    • EPA
    • Metabolomics
    • Pantothenic acid
    • Saponins
    • Squalene
    • α-Tocopherol

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