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Marine Food: Development, Quality and Functionality
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Marine Food: Development, Quality and Functionality

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".

Deadline for manuscript submissions: 31 January 2025 | Viewed by 8492

Special Issue Editors

Prof. Dr. Haijin Mou

E-Mail Website
Guest Editor
College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
Interests: food bioprocessing and technology; development of marine functional factors; seafood-borne pathogens and food safety control
Dr. Dongyu Li

E-Mail Website
Guest Editor
College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
Interests: physiological function and metabolism of marine functional factors; food safety control

Special Issue Information

Dear Colleagues,

Recently, the development and application of marine-derived functional factors have received extensive attention. Active peptides, polysaccharides, and oligosaccharides; polyunsaturated fatty acids; and saponins from sea cucumbers, seaweeds, mollusks, crustaceans, and other marine biological resources have shown good physiological functions, making important contributions to human health. Marine biological resources are considered a treasure house of functional factors for marine functional food. Their development has become one of the important ways to realize the efficient utilization of marine biological resources. Correspondingly, many scientific problems still require clarification regarding the metabolism and action mechanism of marine functional food in vivo, as well as the interaction mechanisms with intestinal microorganisms. In addition, toxins, heavy metals, pathogens, organic pollutants, and microplastics carried by marine biological resources also pose a huge potential safety risk to the development of marine functional food.

For this reason, a Special Issue of Foods is being released that is focused on developing technology, physiological function and metabolism, and safety control of marine functional food. It will add value to marine functional food’s scientific and technological progress, industrial development, and contribution to human health.

Prof. Dr. Haijin Mou
Dr. Dongyu Li
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • development technology of marine functional food
  • physiological function of marine food
  • in vivo metabolism of marine functional food
  • interaction mechanism with intestinal microorganisms
  • food safety risks in marine functional food
  • safety control of marine functional food

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Published Papers (5 papers)

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Research

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14 pages, 4377 KiB  
Article
Structural Analysis and Anticoagulant Activity of Fucosylated Glycosaminoglycan from Sea Cucumber Phyllophorus proteus
by Jingwen Liu, Lihua Geng, Jing Wang, Yang Yue, Ning Wu and Quanbin Zhang
Foods 2024, 13(18), 2889; https://doi.org/10.3390/foods13182889 - 12 Sep 2024
Viewed by 314
Abstract
Phyllophorus proteus is a low-value sea cucumber from Indonesia and other tropical peripheral waters. In this study, a fucosylated glycosaminoglycan (FG) was extracted from P. proteus. It consists of GlcA, GalNAc, and Fuc, with a molecular weight of 67.1 kDa. The degraded [...] Read more.
Phyllophorus proteus is a low-value sea cucumber from Indonesia and other tropical peripheral waters. In this study, a fucosylated glycosaminoglycan (FG) was extracted from P. proteus. It consists of GlcA, GalNAc, and Fuc, with a molecular weight of 67.1 kDa. The degraded FG (dFG) was prepared by β-elimination. Structural analysis revealed that the main chain of dFG was composed of GalNAc and GlcA, linked alternately by β1,3 and β1,4 glycosidic bonds. The sulfate group was located at the 4 and 6 positions of GalNAc. Fuc was attached to the 3 position of GlcA by an α1,3 glycosidic bond, and the side chain of Fuc exhibited various sulfate substitutions. FG significantly prolonged the coagulation time of APTT, PT, TT, and FIB, surpassing the effect of LMWH, thereby demonstrating its ability to exert anticoagulant effects in both the endogenous and exogenous coagulation pathways. Conversely, dFG had no significant effect on the clotting time of PT, suggesting its lack of impact on the intrinsic coagulation pathway. This study elucidates the structural properties and potent anticoagulant activities of fucosylated glycosaminoglycan from P. proteus. Full article
(This article belongs to the Special Issue Marine Food: Development, Quality and Functionality)
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17 pages, 3526 KiB  
Article
A Recombinant Alginate Lyase Algt1 with Potential in Preparing Alginate Oligosaccharides at High-Concentration Substrate
by Qingping Liang, Youtao Huang, Zhemin Liu, Mengshi Xiao, Xinmiao Ren, Tianhong Liu, Hongyan Li, Dongxing Yu, Ying Wang and Changliang Zhu
Foods 2023, 12(21), 4039; https://doi.org/10.3390/foods12214039 - 6 Nov 2023
Cited by 2 | Viewed by 1507
Abstract
Alginate lyase has been demonstrated as an efficient tool in the preparation of functional oligosaccharides (AOS) from alginate. The high viscosity resulting from the high concentration of alginate poses a limiting factor affecting enzymatic hydrolysis, particularly in the preparation of the fragments with [...] Read more.
Alginate lyase has been demonstrated as an efficient tool in the preparation of functional oligosaccharides (AOS) from alginate. The high viscosity resulting from the high concentration of alginate poses a limiting factor affecting enzymatic hydrolysis, particularly in the preparation of the fragments with low degrees of polymerization (DP). Herein, a PL7 family alginate lyase Algt from Microbulbifer thermotolerans DSM 19189 was developed and expressed in Pichia pastoris. The recombinant alginate lyase Algt1 was constructed by adopting the structural domain truncation strategy, and the enzymatic activity towards the alginate was improved from 53.9 U/mg to 212.86 U/mg compared to Algt. Algt1 was stable when incubated at 40 °C for 90 min, remaining with approximately 80.9% of initial activity. The analyses of thin-layer chromatography (TLC), fast protein liquid chromatography (FPLC), and electrospray ionization mass spectrometry (ESI-MS) demonstrated that the DP of the minimum identifiable substrate of Algt1 was five, and the main hydrolysis products were AOS with DP 1–4. Additionally, 1-L the enzymatic hydrolysis system demonstrated that Algt1 exhibited an effective degradation at alginate concentrations of up to 20%, with the resulting products of monosaccharides (14.02%), disaccharides (21.10%), trisaccharides (37.08%), and tetrasaccharides (27.80%). These superior properties of Algt1 make it possible to efficiently generate functional AOS with low DP in industrial processing. Full article
(This article belongs to the Special Issue Marine Food: Development, Quality and Functionality)
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11 pages, 2096 KiB  
Communication
Monovalent Salt and pH-Stimulated Gelation of Scallop (Patinopecten yessoensis) Male Gonad Hydrolysates/κ-Carrageenan
by Jia-Nan Yan, Bin Nie, Zhu-Jun Zhang, Ling-Yi Gao, Bin Lai, Ce Wang, Li-Chao Zhang and Hai-Tao Wu
Foods 2023, 12(19), 3598; https://doi.org/10.3390/foods12193598 - 28 Sep 2023
Viewed by 1170
Abstract
The gelation of scallop Patinopecten yessoensis male gonad hydrolysates (SMGHs) and κ-carrageenan (KC) subjected to pH (2–8, 3–9) and NaCl/KCl stimuli-response was investigated. SMGHs/KC gels subjected to a NaCl response exhibited an increasing storage modulus G′from 2028.6 to 3418.4 Pa as [...] Read more.
The gelation of scallop Patinopecten yessoensis male gonad hydrolysates (SMGHs) and κ-carrageenan (KC) subjected to pH (2–8, 3–9) and NaCl/KCl stimuli-response was investigated. SMGHs/KC gels subjected to a NaCl response exhibited an increasing storage modulus G′from 2028.6 to 3418.4 Pa as the pH decreased from pH 8 to 2, with corresponding T23 fluctuating from 966.40 to 365.64 ms. For the KCl-treated group, SMGHs/KC gels showed an even greater G′ from 4646.7 to 10996.5 Pa, with T23 fluctuating from 622.2 to 276.98 ms as the pH decreased from 9 to 3. The improved gel strength could be ascribed to the blueshift and redshift of hydroxyl groups and amide I peaks, enhanced enthalpy and peak temperature, and gathered characteristic diffraction peaks from SMGHs, KC, NaCl, and KCl. The CLSM and cryo-SEM images further reflected that SMGHs/KC gels showed more flocculation formation and denser and more homogeneous networks with smaller pore sizes in more acidic domains, especially when subjected to the KCl response. This research gives a theoretical and methodological understanding of the construction of salt- and pH-responsive SMGHs/KC hydrogels as novel functional soft biomaterials applied in food and biological fields. Full article
(This article belongs to the Special Issue Marine Food: Development, Quality and Functionality)
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11 pages, 913 KiB  
Article
High-Efficiency Fermentation of Nattokinase by Recombinant PSP2 Using Oyster Protein Hydrolysate as a Substrate
by Ming Tian, Chen Ning, Siyuan Peng, Deyu Li, Renyi Jin, Yang Zhang, Zhemin Liu, Haijin Mou and Changliang Zhu
Foods 2023, 12(6), 1252; https://doi.org/10.3390/foods12061252 - 15 Mar 2023
Cited by 2 | Viewed by 2254
Abstract
In recent years, cardiovascular and cerebrovascular diseases have been the focus of several studies. In this study, oyster protein hydrolysate was produced via enzyme hydrolysis and used as a fermentation substrate to ferment recombinant strain PSP2 to produce nattokinase. Using the synergism strategy, [...] Read more.
In recent years, cardiovascular and cerebrovascular diseases have been the focus of several studies. In this study, oyster protein hydrolysate was produced via enzyme hydrolysis and used as a fermentation substrate to ferment recombinant strain PSP2 to produce nattokinase. Using the synergism strategy, fermentation products with fibrinolytic and angiotensin I-converting enzyme (ACE) inhibitory activities were obtained and evaluated. The fermentation medium contained 1.0% trypsin, 1.0% oyster protein hydrolysate, 2.0% maltose, and 0.5% sodium chloride, with an initial pH of 7.0. The maximum nattokinase activity was 390.23 ± 10.24 FU/mL after 72 h of fermentation. The flavor of the product was improved, and heavy metals and volatile salt nitrogen were partially removed via fermentation. The ACE inhibitory activity (IC50) of the fermentation products was 1.433 mg/mL. This study provides a novel approach for the development of marine functional foods with hypotensive and antithrombotic properties. Full article
(This article belongs to the Special Issue Marine Food: Development, Quality and Functionality)
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Review

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28 pages, 1769 KiB  
Review
Potential Application of Marine Fucosyl-Polysaccharides in Regulating Blood Glucose and Hyperglycemic Complications
by Luying Tang, Mengshi Xiao, Shenyuan Cai, Haijin Mou and Dongyu Li
Foods 2023, 12(13), 2600; https://doi.org/10.3390/foods12132600 - 5 Jul 2023
Cited by 8 | Viewed by 2441
Abstract
Diabetes mellitus (DM) has become the world’s third major disease after tumors and cardiovascular disease. With the exploitation of marine biological resources, the efficacy of using polysaccharides isolated from marine organisms in blood glucose regulation has received widespread attention. Some marine polysaccharides can [...] Read more.
Diabetes mellitus (DM) has become the world’s third major disease after tumors and cardiovascular disease. With the exploitation of marine biological resources, the efficacy of using polysaccharides isolated from marine organisms in blood glucose regulation has received widespread attention. Some marine polysaccharides can reduce blood glucose by inhibiting digestive enzyme activity, eliminating insulin resistance, and regulating gut microbiota. These polysaccharides are mainly fucose-containing sulphated polysaccharides from algae and sea cucumbers. It follows that the hypoglycemic activity of marine fucosyl-polysaccharides is closely related to their structure, such as their sulfate group, monosaccharide composition, molecular weight and glycosidic bond type. However, the structure of marine fucosyl-polysaccharides and the mechanism of their hypoglycemic activity are not yet clear. Therefore, this review comprehensively covers the effects of marine fucosyl-polysaccharides sources, mechanisms and the structure–activity relationship on hypoglycemic activity. Moreover, the potential regulatory effects of fucosyl-polysaccharides on vascular complications caused by hyperglycemia are also summarized in this review. This review provides rationales for the activity study of marine fucosyl-polysaccharides and new insights into the high-value utilization of marine biological resources. Full article
(This article belongs to the Special Issue Marine Food: Development, Quality and Functionality)
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