領(lǐng)學術(shù)科研之先，創(chuàng)食品科技之新
—— 中國食品雜志社
Enzymatic hydrolysis has been widely used to produce bioactive hydrolysates from sea cucumber body wall. Here, inspired by the clarifi cation of Apostichopus japonicus genome, we investigated the enzymatic hydrolysis of sea cucumber body wall by using the omics strategy. Shared proteins, including major yolk proteins, collagens, extracellular matrix glycoproteins and muscle proteins, were released from the body wall by different hydrolysis condition. A portfolio of 216 shared peptides were detected in the peptidome by papain with different hydrolysis time, while 32 shared peptides were detected in the peptidome by differing proteases. Unshared peptides and the relative abundance distribution profi les of shared peptides changed depending on hydrolysis approaches, indicating dynamic changes of peptidome during hydrolysis. Moreover, release of sulfated fucan and fucosylated chondroitin sulfate changed with the hydrolysis condition. The monitoring of dynamic enzymatic hydrolysis process at a molecular scale would contribute to production and quality control of sea cucumber hydrolysates.
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