Antioxidant and anti-dyslipidemic effects of polysaccharidic extract from sea cucumber processing liquor

Date
2017-07-01
Authors
Qi, Hang
Yu, Chenxu
Ji, Xiaolin
Liu, Shan
Feng, Dingding
Dong, Xiufang
He, Baoyu
Srinivas, Janaswamy
Yu, Chenxu
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Yu, Chenxu
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Agricultural and Biosystems Engineering
Abstract

Sea cucumber is a seafood of high nutritional value. During its processing, sea cucumber processing liquor is routinely produced, which is usually discarded as waste. The chemical composition of this processing liquor is similar to sea cucumbers themselves. Hence, valuable ingredients, such as functional polysaccharides, could be obtained from them.

Results

Biologically active polysaccharides from sea cucumber processing liquor were extracted through protease hydrolysis and electroosmosis. The analysis revealed that the polysaccharide extract from sea cucumber processing liquor (PESCPL) is predominantly composed of mannose, in addition to some glucose and fucose. The antioxidant activity of PESCPL was analyzed using in vitro. It was demonstrated that PESCPL could effectively scavenge 1,1-diphenyl-2-picrylhydrazyl radicals, hydroxyl radicals, and superoxide anion radicals. The effect of PESCPL was investigated in vivo by using mice model fed with high-fat diets with/without PESCPL supplement. It was shown that PESCPL could increase the catalase and superoxide dismutase activity in the serum and decrease serum malonaldehyde content. Furthermore, mice fed with PESCPL diet showed a considerable decrease in the serum cholesterol and triglyceride levels and an increase in high-density lipoprotein cholesterol levels.

Conclusions

Our research highlights that PESCPL is a natural antioxidant and could be utilized as a therapeutic supplement for dyslipidemia.

Comments

This article is published as Qi, Hang, Xiaolin Ji, Shan Liu, Dingding Feng, Xiufang Dong, Baoyu He, Janaswamy Srinivas, and Chenxu Yu. "Antioxidant and anti-dyslipidemic effects of polysaccharidic extract from sea cucumber processing liquor." Electronic Journal of Biotechnology 28 (2017). DOI: 10.1016/j.ejbt.2017.04.001. Posted with permission.

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