Characterisation of inorganic elements and volatile organic compounds in the dried sea cucumber Stichopus japonicus

Lee, Hae-Won; Lim, Na-Lae; Cho, Kichul; Yang, Hye Young; Yim, Kyung June; Kim, Mi-Ju; Lee, Myunglip; Kim, Donghyeun; Koh, Hyoung Bum; Jung, Won‐Kyo; Roh, Seong Woon; Kim, Daekyung

doi:10.1016/j.foodchem.2013.09.110

Cited by 24 publications

(12 citation statements)

References 25 publications

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“…Table 1 shows the contents of Na, K, Ca, and Mg, in decreasing order, in FC. Na and K contents in FC were higher than those previously reported by Li and Lee et al for A. japonicus (Lee et al, 2014;Li et al, 2015). Ca and Mg contents in FC were in agreement with the results obtained by Lee et al (2014).…”

Section: Selected Mineral Contentssupporting

confidence: 91%

“…Na and K contents in FC were higher than those previously reported by Li and Lee et al for A. japonicus (Lee et al, 2014;Li et al, 2015). Ca and Mg contents in FC were in agreement with the results obtained by Lee et al (2014). The mineral content of sea cucumber was significantly affected by processing, as in the case of cooked fish and meat (Koubaa, Abdelmouleh, Bouain, & Mihoubi, 2014;Oz, Aksu, & Turan, 2016).…”

Section: Selected Mineral Contentssupporting

confidence: 90%

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Effects of processing method on chemical compositions and nutritional quality of ready‐to‐eat sea cucumber (Apostichopus japonicus)

Mei

et al. 2019

Food Science & Nutrition

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The effect of commercial processing methods on the nutritional value of ready‐to‐eat (RTE) sea cucumber Apostichopus japonicas was examined in this study. RTE sea cucumber products named RTE‐T and RTE‐V were prepared by two commercial methods, traditional processing, and vacuum cooking, respectively. Proximate, polysaccharide and mineral element composition, amino acid profiles, and true retention values of RTE sea cucumber products were evaluated and compared. Both commercial processing methods significantly changed the nutrient composition in RTE products, except that of Zn and Cu. Comparison of true retention values among RTE products showed that novel commercial method of vacuum cooking resulted in lower nutrient loss and had a shorter processing time than traditional processing. However, soaking after vacuum cooking significantly increased the nutrient loss of RTE sea cucumber. Therefore, vacuum cooking without soaking may be a promising alternative for producing RTE sea cucumber products with high nutritional quality.

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Section: Selected Mineral Contentssupporting

confidence: 91%

Section: Selected Mineral Contentssupporting

confidence: 90%

Effects of processing method on chemical compositions and nutritional quality of ready‐to‐eat sea cucumber (Apostichopus japonicus)

Mei

et al. 2019

Food Science & Nutrition

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“…Each specimen (200 mg) was diluted in 1 mL distilled water, and the salinity was measured using a salinity refractometer (Atago, Japan). The inorganic elements from these samples were measured using ICP-MS, as previously described [68].…”

Section: Measurements Of Salinity and Inorganic Elementsmentioning

confidence: 99%

The human gut archaeome: identification of diverse haloarchaea in Korean subjects

Kim¹,

Whon²,

Lim

et al. 2020

Microbiome

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Background: Archaea are one of the least-studied members of the gut-dwelling autochthonous microbiota. Few studies have reported the dominance of methanogens in the archaeal microbiome (archaeome) of the human gut, although limited information regarding the diversity and abundance of other archaeal phylotypes is available. Results: We surveyed the archaeome of faecal samples collected from 897 East Asian subjects living in South Korea. In total, 42.47% faecal samples were positive for archaeal colonisation; these were subsequently subjected to archaeal 16S rRNA gene deep sequencing and real-time quantitative polymerase chain reaction-based abundance estimation. The mean archaeal relative abundance was 10.24 ± 4.58% of the total bacterial and archaeal abundance. We observed extensive colonisation of haloarchaea (95.54%) in the archaea-positive faecal samples, with 9.63% mean relative abundance in archaeal communities. Haloarchaea were relatively more abundant than methanogens in some samples. The presence of haloarchaea was also verified by fluorescence in situ hybridisation analysis. Owing to large inter-individual variations, we categorised the human gut archaeome into four archaeal enterotypes. Conclusions: The study demonstrated that the human gut archaeome is indigenous, responsive, and functional, expanding our understanding of the archaeal signature in the gut of human individuals.

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“…The majority of countries that consume sea cucumbers are located in Indo-Pacific Asia, including Hongkong, Malaysia, Indonesia, Japan, Singapore, South Korea, Philippines, and China (2). Sea Cucumbers have complete nutritional content with low-fat, high protein, and rich in essential amino acids, such as lysine, arginine, and tryptophan (3). They have a body wall composed of non-soluble collagen and is utilized as a dietary supplement (3).…”

Section: Introductionmentioning

confidence: 99%

“…Sea Cucumbers have complete nutritional content with low-fat, high protein, and rich in essential amino acids, such as lysine, arginine, and tryptophan (3). They have a body wall composed of non-soluble collagen and is utilized as a dietary supplement (3). Furthermore, they reduce arthritis pain because of a rich source of chondroitin sulfate polysaccharides (4).…”

Section: Introductionmentioning

confidence: 99%

GC-MS analysis and antibacterial activity of the Sea cucumber (<em>Muelleria lecanora</em>) extract

Yusuf

Attahmid

2021

J Biol Res

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Sea cucumbers are marine invertebrates commonly found in benthic areas and deep seas. On a global scale, they have a high commercial value with an increased level of production and trade. This study aims to analyze the bioactive compound in Sea cucumber (Muelleria lecanora) using the Ultrasound-Assisted Extraction Method (UAE) and Gas Chromatography-Mass Spectrometry (GC-MS). Furthermore, it identifies the antibacterial activity in microorganisms Salmonella, Escherichia coli, and Staphylococcus aureus. The bioactive compounds were extracted using methanol, acetone, and n-hexane solvent and were separated by ultrasound-assisted extraction. In the initial stage, phytochemicals were screened using Gas Chromatography-Mass Spectrometry (GC-MS). Disc diffusion method was then used to determine the antibacterial activity against Salmonella, Staphylococcus aureus, and Escherichia coli. The results showed that methanol extract is more suitable for extracting bioactive compounds of Muelleria lecanora than acetone and n-hexane. Meanwhile, acetone solvents are more suitable for the production of flavonoid and steroid compounds than Mulleria lecanora samples. Heneicosane compounds that function as a new antiproliferative for inhibition of tumor and cancerous cells are produced from n-hexane. The antibacterial activity of acetone, methanol and n-hexane extract determined by diffusion assay was effective against Staphylococcus aureus and Salmonella but ineffective against Escherichia coli. GC-MS results showed that the major constituents obtained were steroid and flavanoid. From this study, Sea cucumber extract can be considered a healthy nutrient in food and pharmaceutical products.

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Characterisation of inorganic elements and volatile organic compounds in the dried sea cucumber Stichopus japonicus

Cited by 24 publications

References 25 publications

Effects of processing method on chemical compositions and nutritional quality of ready‐to‐eat sea cucumber (Apostichopus japonicus)

Effects of processing method on chemical compositions and nutritional quality of ready‐to‐eat sea cucumber (Apostichopus japonicus)

The human gut archaeome: identification of diverse haloarchaea in Korean subjects

GC-MS analysis and antibacterial activity of the Sea cucumber (<em>Muelleria lecanora</em>) extract

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