Calcium-Chelated Sea Cucumber Ovum Hydrolysate and Its Effect on α-Amylase
Author Information
Author(s): Yan Xu, Fan Fengjiao, Qin Zijin, Zhang Lijuan, Guan Shuang, Han Shiying, Dong Xiufang, Chen Hui, Xu Zhe, Li Tingting, Özogul Yesim
Primary Institution: Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University
Hypothesis
The study investigates the inhibitory effects of sea cucumber ovum hydrolysates on α-amylase activity.
Conclusion
The sea cucumber ovum hydrolysate with a molecular weight of less than 3000 Da showed the most effective inhibitory effect on α-amylase, suggesting its potential as a functional food ingredient.
Supporting Evidence
- All three different hydrolysates demonstrated calcium-chelating activity.
- The sea cucumber ovum hydrolysate with a molecular weight of less than 3000 Da showed an inhibition rate of 53.9%.
- The inhibition type was identified as mixed forms of inhibition.
- Trypsin hydrolysate exhibited the strongest inhibitory effect on α-amylase activity.
Takeaway
This study found that a special sea cucumber extract can help slow down how our bodies digest food, which might help with weight management.
Methodology
The study involved preparing sea cucumber ovum hydrolysates using different proteases and measuring their inhibitory effects on α-amylase activity through spectrophotometric analysis.
Limitations
The study's findings may be limited by the specific conditions under which the hydrolysates were tested, and the effects in vivo may differ.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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