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Antioxidant and anti-dyslipidemic effects of polysaccharidic extract from sea cucumber processing liquor
Qi, Hang; Ji, Xiaolin; Liu, Shan; Feng, Dingding; Dong, Xiufang; He, Baoyu; Srinivas, Janaswamy & Yu, Chenxu
Abstract
Background: Sea cucumber is a seafood of high nutritional value. During its processing, sea cucumber processing
liquor is routinely produced, which is usually discarded as waste. The chemical composition of this processing
liquor is similar to sea cucumbers themselves. Hence, valuable ingredients, such as functional polysaccharides,
could be obtained from them.
Results: Biologically active polysaccharides from sea cucumber processing liquor were extracted through
protease hydrolysis and electroosmosis. The analysis revealed that the polysaccharide extract from sea
cucumber processing liquor (PESCPL) is predominantly composed of mannose, in addition to some glucose
and fucose. The antioxidant activity of PESCPL was analyzed using in vitro. It was demonstrated that PESCPL
could effectively scavenge 1,1-diphenyl-2-picrylhydrazyl radicals, hydroxyl radicals, and superoxide anion
radicals. The effect of PESCPL was investigated in vivo by using mice model fed with high-fat diets with/without PESCPL supplement. It was shown that PESCPL could increase the catalase and superoxide dismutase
activity in the serum and decrease serum malonaldehyde content. Furthermore, mice fed with PESCPL diet
showed a considerable decrease in the serum cholesterol and triglyceride levels and an increase in
high-density lipoprotein cholesterol levels.
Conclusions: Our research highlights that PESCPL is a natural antioxidant and could be utilized as a therapeutic
supplement for dyslipidemia.
Keywords
Biologically active polysaccharides; Catalase; Cholesterol; Electroosmosis; Electron spin resonance; Glucose; Mannose; Seafood; Superoxide dismutase; Triglycerides; Waste
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