College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; Laboratory for Marine Drugs and Bioproducts, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China.
Food Chem. 2020 Jun 30;316:126272. doi: 10.1016/j.foodchem.2020.126272. Epub 2020 Jan 21.
Sea cucumbers attracted increasing interest due to its nutritional functions. Collagen is the most important structural biomacromolecule in sea cucumber body wall, and is highly related to the textual properties and food quality of sea cucumber. In this study, the type of constituent collagens of sea cucumber collagen fibrils was investigated, employing a commercially important species Apostichopus japonicus as the material. Proteomics and bioinformatics analysis revealed that collagen fibrils of A. japonicas are heterotypic. Two clade A and one clade B fibrillar collagens and two FACIT collagens were identified from the fibrils. Besides, the heterogeneity was also revealed in the pepsin-solubilized collagen (PSC) of A. japonicus by using the proteomics strategy. It implied that the previous conclusions on the type of sea cucumber collagen deduced from SDS-PAGE analysis should be rechecked. The results provided novel insight into the composition of sea cucumber collagen fibrils.
由于海参具有营养功能,因此引起了越来越多的关注。胶原蛋白是海参体壁中最重要的结构生物大分子,与海参的文本特性和食品质量密切相关。在这项研究中,以商业上重要的物种刺参(Apostichopus japonicus)为材料,研究了海参胶原蛋白纤维中胶原蛋白的类型。蛋白质组学和生物信息学分析表明,刺参的胶原蛋白纤维是异型的。从纤维中鉴定出两种 A 型和一种 B 型纤维胶原以及两种 FACIT 胶原。此外,通过蛋白质组学策略还发现了刺参胃蛋白酶可溶胶原蛋白(PSC)的异质性。这意味着应该重新检查以前根据 SDS-PAGE 分析得出的关于海参胶原蛋白类型的结论。该结果为海参胶原蛋白纤维的组成提供了新的见解。