Antioxidant and anti-dyslipidemic effects of polysaccharidic extract from sea cucumber processing liquor Qi, Hang Yu, Chenxu Ji, Xiaolin Liu, Shan Feng, Dingding Dong, Xiufang He, Baoyu Srinivas, Janaswamy Yu, Chenxu
dc.contributor.department Agricultural and Biosystems Engineering 2018-02-19T07:01:43.000 2020-06-29T22:43:05Z 2020-06-29T22:43:05Z Sun Jan 01 00:00:00 UTC 2017 2017-07-01
dc.description.abstract <p><p id="x-x-sp0050">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. <h3 id="x-x-st0015">Results</h3> <p id="x-x-sp0055">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 <em>in vitro</em>. 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 <em>in vivo</em> 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. <h3 id="x-x-st0020">Conclusions</h3> <p id="x-x-sp0060">Our research highlights that PESCPL is a natural antioxidant and could be utilized as a therapeutic supplement for dyslipidemia.</p>
dc.description.comments <p>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." <em>Electronic Journal of Biotechnology</em> 28 (2017). DOI: <a href="" target="_blank">10.1016/j.ejbt.2017.04.001</a>. Posted with permission.</p>
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dc.identifier archive/
dc.identifier.articleid 2127
dc.identifier.contextkey 11322599
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath abe_eng_pubs/843
dc.language.iso en
dc.source.bitstream archive/|||Sat Jan 15 02:11:31 UTC 2022
dc.source.uri 10.1016/j.ejbt.2017.04.001
dc.subject.disciplines Agriculture
dc.subject.disciplines Bioresource and Agricultural Engineering
dc.subject.keywords Biologically active polysaccharides
dc.subject.keywords Catalase
dc.subject.keywords Cholesterol
dc.subject.keywords Electroosmosis
dc.subject.keywords Electron spin resonance
dc.subject.keywords Glucose
dc.subject.keywords Mannose
dc.subject.keywords Seafood
dc.subject.keywords Superoxide dismutase
dc.subject.keywords TriglyceridesWaste
dc.title Antioxidant and anti-dyslipidemic effects of polysaccharidic extract from sea cucumber processing liquor
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isAuthorOfPublication 837654ad-03e3-4004-b198-68d7756bcd27
relation.isOrgUnitOfPublication 8eb24241-0d92-4baf-ae75-08f716d30801
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