Collagen extracts from blue cannonball jellyfish (Stomolophus meleagris): Antioxidant properties, chemical structure, and proteomic identification
Main Article Content
Keywords
antioxidant; collagen; jellyfish; proteins; proteomic
Abstract
The demand for jellyfish is increasing mainly because of its health benefits. This study focuses on extracting and characterizing pepsin-soluble collagen extracts from blue cannonball jellyfish (Stomolophus meleagris) mesoglea. Jellyfish mesoglea’s amino acids were analyzed, and collagen extracts were obtained using pepsin (24 h, 4°C) and then characterized. Collagen extracts contain high amounts of glycine and hydroxyproline. The extracts obtained in this study exhibited electrophoretic bands corresponding to collagen “a” and “b” chains, and experienced denaturation at 23.9ºC and an enthalpy change of 0.078 J/g. The Fourier transform infrared spectra exhibited peaks associated with specific collagen tripeptides, and the proton nuclear magnetic resonance spectra showed the characteristic resonance of collagen-like triple helices. Proteomic studies identified the presence of actin, myosin, and collagen type IV. The collagen extracts exhibited higher in vitro ability to trap free radicals, reduce ferric power, and inhibit erythrocyte homolysis than commercial marine fish collagen. The results presented in this paper show the properties of collagen extracts, highlighting their potential application as an antioxidant or a supplement in the food industry.
References
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Doyle, B.B., Bendit, E.G., and and Blout E.R. 1975. Infrared spectroscopy of collagen and collagen-like polypeptides. Biopolymers. 14(5):937–957. https://doi.org/10.1002/bip.1975.360140505
Doyle, T.K., Houghton, J.D., McDevitt, R., Davenport, J., and and Hays, D.C. 2007. The energy density of jellyfish: Eestimates from bomb-calorimetry and proximate composition. J. Exp. Mar. Biol. Ecol. 343: 239–252. https://doi.org/10.1016/j.jembe.2006.12.010.
Duan, R., Zhang, J., Du, X.., Yao, X., and and Konno, K. 2009. Properties of collagen from skin, scale and bone of carp (Cyprinus carpio). Food Chem. 112(3): 702–706. https://doi.org/10.1016/j.foodchem.2008.06.020
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Faruqui, N., Williams, D.S., Briones, A., Kepiro, I.E., Ravi, J., Kwan, T.O.C., Mearns-Spragg, A., and and Ryadnov, M.G. 2023. Extracellular matrix type 0: Ffrom ancient collagen lineage to a versatile product pepline-JellaGelTM. Mater. Today Bio. 22:100786. https://doi.org/10.1016/j.mtbio.2023.100786
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How to Cite
Villalba-Urquidy, B. del S., Torres-Arreola, W., Del Toro-Sánchez , C. L. ., Medina, I., Burgos-Hernández, A., Ezquerra Brauer, J. M., & Santacruz-Ortega, H. del C. . (n.d.). Collagen extracts from blue cannonball jellyfish (Stomolophus meleagris): Antioxidant properties, chemical structure, and proteomic identification. Italian Journal of Food Science, 37(4). https://doi.org/10.15586/
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Josafat Marina Ezquerra Brauer, Departamento de Investigación y Posgrado en Alimentos, University of Sonora, Blvd. Luis Encinas y Rosales, s/n, Col. Centro, Hermosillo, Sonora, Mexico
How to Cite
Villalba-Urquidy, B. del S., Torres-Arreola, W., Del Toro-Sánchez , C. L. ., Medina, I., Burgos-Hernández, A., Ezquerra Brauer, J. M., & Santacruz-Ortega, H. del C. . (n.d.). Collagen extracts from blue cannonball jellyfish (Stomolophus meleagris): Antioxidant properties, chemical structure, and proteomic identification. Italian Journal of Food Science, 37(4). https://doi.org/10.15586/