Development And Activity Study Of A Kind Of Total Nutrient Gelatin From Sea Cucumber

Acaudina molpadioides of the order Molpadiida (Echinodermata: Holothuroidea)belongs to the family Caudinidae which is resourceful in Chinese coastal zones.Acaudina molpadioides is nutritious, just like the stichopus japonicas. But now, theprocessing methods of Acaudina molpadioides are simple and the added value is low.Although Acaudina molpadioides are rich in resources, the production value is low.This phenomenon severely limits the development and utilization of Acaudinamolpadioides. In this paper, Acaudina molpadioides is used as the experimentalmaterial to develop a kind of sea cucumber gelatin, concentrating the nutrients ofAcaudina molpadioides. The main work is to optimize the preparation anddeodorization processes of sea cucumber gelatin, detect its ingredients and propertyindexes, and preliminarily study the physiological activities.The content and results of the research are accounted as the followings:1. The research on preparation process of sea cucumber gelatin. The first was theresearch on the decrustation process, removing the yellow dirt and cuticle ofAcaudina molpadioides. With sensory evaluation and mass loss rate as the indexes,the optimum process was obtained: the dosage of enzyme was the0.07%of thematerial, the process time was3h and the process temperature was55OC.The secondwas the research on the pretreatment of Acaudina molpadioides, processing thematerial with Na2CO3to come to the condition of extracting the gelatin. With theextraction rate and viscosity as indexes, the optimum process was obtained: thedosage of Na2CO3was2.5%, the process time was3.5h and the process temperaturewas45OC.The last was the research on the extraction of sea cucumber gelatin. Withthe extraction temperature and time as indexes, the optimum process was obtained:the extraction time was16h and the extraction temperature was90OC, with theextraction of55.7%and the viscosity of53.3mPa.s.2. The research on deodorization process of sea cucumber gelatin. With the sensory evaluation and recovery ratio of protein as indexes, the active carbon andyeast processes was optimized. The optimum active carbon process was the dosage of2.5%of the gelatin, the temperature of40OC and the time of70min. The optimumyeast process was the dosage of0.6%of the gelatin, the temperature of35OC and thetime of60min. However, both the two methods had limitations. The recovery ratio ofprotein was low after active carbon treatment, and the yeast treatment debased thequality of gelatin. Then the combined method was adopted. Namely, the gelatin wastreated with active carbon first, then yeast, with the result of sensory value of0.8andthe protein recovery ratio of90.45%.3. The ingredients and property indexes of sea cucumber gelatin. The resultshowed that sea cucumber gelatin contained that moisture of8.26%, protein of79.81%, collagen of62.04%, fat of0.60%, ash of4.26%, polysaccharide of7.50%,and the content of total nitrogen was12.7%. Sea cucumber gelatin contained variousamino acids, but not including cystine and tryptophan. The content of amino acidswas77.78%, including essential amino acids of17.66%, but the content of prolineand hydroxyproline was low, only accounted for10.16%of total amino acids. Thegelatin was rich in microelement, just like calcium, iron, magnesium, potassium andsodium, especially selenium. And the content of metal elements of gelatin, includingplumbum, chromium, cadmium and arsenic, reduced greatly in comparison withAcaudina molpadioides.4. The immunesuppression model of mice was established with hydrocortisone toinvestigate the immune regulation of sea cucumber gelatin. Although the cucumbergelatin could improve the thymus index and the spleen index at some level, but boththe differences were not significant, indicating that the gelatin couldn’t reverse theatrophy of thymus and spleen due to hydrocortisone. With significantly increasing thecontent of serum hemolysin and antibody forming cell number, the gelatin couldimprove the humoral immunity. The improvement of the gelatin to delayed allergiclevel and lymphocyte transformation was significant, showing that the gelatin couldimprove the cellular immunity. The phagocytosis abilities of peritoneal macrophageand macrophages for carbon particle clearance were enhanced obviously, indicating that the gelatin could improve the function of nonspecific immune systemsignificantly. The result showed that the cucumber gelatin had the ability to improveimmunomodulatory effects of mice with immunosuppression obviously.5. The type2diabetes mice were established to investigate sea cucumber gelatin’salleviating effects on insulin resistance and improvement on the regulation ofinflammation. Sea cucumber gelatin could markedly reduce the level of plasmaglucose, FFA, insulin and the HOME-IR index, improve the glucose tolerance level.Meanwhile, the gelatin could also reduce the content of TNF-α, NO and ROS. Theresults indicated that the sea cucumber gelatin could improve insulin resistancealleviating diabetes symptom, and had the ability to regulate inflammation improvingthe anti-oxidation ability.