Enzymatic Hydrolysis of Orange-Footed Sea Cucumber (Cucumaria frondosa)—Effect of Different Enzymes on Protein Yield and Bioactivity

Abstract

While sea cucumber is a food delicacy in Asia, these food resources are less exploited in Europe. The aim of this study was to determine the chemical composition and potential food applications of the less exploited orange-footed sea cucumber (Cucumaria frondosa). In particular, the antioxidative capacity and free amino acids associated with the umami flavor released by enzymatic hydrolyses by either Bromelain + Papain (0.36%, 1:1) or Alcalase (0.36%) were studied. Fresh C. frondosa contained approximately 86% water, and low levels of ash (<1%) and lipids (<0.5%). The protein content was 5%, with a high proportion of essential amino acids (43%) and thus comparable to the FAO reference protein. The high concentration of free amino acids associated with umami, sour, sweet, and bitter may contribute to flavor enhancement. Hydrolysis by Bromelain + Papain resulted in the highest protein yield, and the greatest concentration of free amino acids associated with umami and sour taste. All samples showed promising antioxidant capacity measured by FRAP, ABTS, DPPH and ORAC compared to previous reports. The inorganic arsenic concentration of fresh C. frondosa ranged from 2 to 8 mg/kg wet weight and was not affected by processing. This is comparable to other seafood and may exceed regulatory limits of consumption.

Simulated Digestion of Red Sea Cucumber (Parastichopus tremulus): A Study of Protein Quality and Antioxidant Activity

“…The lipid content was determined gravimetrically as described by Bligh and Dyer [23]. All chemicals used, system parameters and the instrument analyses were performed as previously described in Vu et al [13].…”

“…The total amino acids (TAAs) content was determined based on the method by Blackburn [24] as described in Vu et al [13]. The content of free amino acids (FAAs) was determined based on the method by Osnes and Mohr [25] as described in Vu et al [13].…”

“…The total amino acids (TAAs) content was determined based on the method by Blackburn [24] as described in Vu et al [13]. The content of free amino acids (FAAs) was determined based on the method by Osnes and Mohr [25] as described in Vu et al [13]. Both TAAs and FAAs were analyzed using a HPLC system (Dionex, Thermo Fisher Scientific, Sunnyvale, CA, USA) constituted of a TSP P400 pump, an ultimate 3000WP injector, a fluorescence detector RF2000, and a Nova-Pak C18 column with a particle size of 4 µm (3.9 mm × 150 mm, WAT086344, Waters Corporation, Milford, MA, USA).…”

“…Furthermore, sea cucumber has been reported to constitute important essential amino acids (EAAs) which could contribute to the nutritional value [11]. Sea cucumber may also have the potential to contribute to the umami flavor in foods [13].…”

“…This suggests that consumption of sea cucumber could attenuate the ROS formation in the human body [17]. The availability of bioactive peptides in sea cucumbers could be increased through enzymatic hydrolysis [13,19] or released naturally during gastrointestinal digestion [20].…”