Table 4.
Protein hydrolysates of sea cucumber and their antioxidant activity.
| Species | Body Parts | Protein Hydrolysates/Collagens/Peptides | Antioxidant Assays | References | ||||
|---|---|---|---|---|---|---|---|---|
| DPPH (%) | ABTS (µmol TE/g) | HRSA (%) | MCA (µmol EDTAE/g) | ORAC (µmol TE/g) | ||||
| Cucumaria frondosa | Body wall, tentacles, and internal organs | Protein hydrolysates using Alcalase, Corolase, and Flavourzyme | 7–14 a | 17.79–79.08 | NA | 16.5–37.43 | NA | [43] |
| Cucumaria frondosa | Viscera | Protein hydrolysates using Alcalase, Neutrase, trypsin, papain, bromelain, and Flavourzyme | 14.42 | NA | 27.04 | NA | NA | [46] |
| Cucumaria frondosa | Viscera | Protein hydrolysates using Alcalase | NA | NA | NA | NA | 421 | [48] |
| Isostichopus fuscus | Body wall | Protein hydrolysates and peptides using proteases | NA | NA | NA | NA | 0.00072 | [60] |
| Holothuria parvula | Dried sea cucumber | Protein hydrolysates using Neutrase | 5.25 b | NA | NA | NA | NA | [59] |
| Holothuria leucospilat | Whole animal | Protein hydrolysates using Alcalase and Flavourzyme | 35.3–68.27 | NA | NA | NA | NA | [41] |
| Holothuria scabra | Dried sea cucumber | Protein hydrolysates using papain, Alcalase, and Flavourzyme | 0.34–3.82 b | 1.28–1.65 b | NA | NA | NA | [57] |
| Acaudina molpadioides | Body wall | Protein hydrolysates using papain, pepsin, trypsin, and Neutrase | ~32 | NA | NA | NA | NA | [45] |
| Apostichopus japonicus | Egg | Protein hydrolysates using papain and Flavourzyme | NA | NA | 37–89.82 | NA | NA | [55] |
| Apostichopus japonicus | Body wall | Collagen using pepsin | 45.58 | NA | ~90 | NA | NA | [53] |
| Apostichopus japonicus | Body wall | Protein hydrolysates Flavourzyme | NA | NA | 0.28 b | NA | NA | [54] |
Abbreviations are: NA, not available; HRSA, hydroxyl radical-scavenging activity; MCA, metal-chelation activity; EDTAE, ethylenediaminetetraacetic acid equivalents; TE, Trolox equivalents; a data expressed as µmol TE/g; b data expressed as IC50 in mg/mL.