Get access

Isolation and characterization of pepsin-solubilized collagen from the integument of sea cucumber (Stichopus vastus)

Authors

  • Md Zainul Abedin,

    1. Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
    Search for more papers by this author
  • Alias A Karim,

    Corresponding author
    1. Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
      Alias A Karim, Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia. E-mail: akarim@usm.my
    Search for more papers by this author
  • Faiyaz Ahmed,

    1. Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
    Search for more papers by this author
  • Aishah A Latiff,

    1. Doping Control Centre, Universiti Sains Malaysia, 11800 Penang, Malaysia
    Search for more papers by this author
  • Chee-Yuen Gan,

    1. Doping Control Centre, Universiti Sains Malaysia, 11800 Penang, Malaysia
    Search for more papers by this author
  • Farid Che Ghazali,

    1. School of Health Sciences, Universiti Sains Malaysia Health Campus, 16150 Kubang Kerian, Kelantan Darul Naim, Malaysia
    Search for more papers by this author
  • Md Zaidul Islam Sarker

    1. Department of Pharmaceutical Technology, Faculty of Pharmacy, International Islamic University Malaysia, Kuantan Campus, 25200 Kuantan, Pahang, Malaysia
    Search for more papers by this author

Alias A Karim, Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia. E-mail: akarim@usm.my

Abstract

BACKGROUND: Sea cucumber (Stichopus vastus) is considered an underutilized resource, since only its stomach and intestines are eaten raw as salad in a few countries and the remaining parts, especially the integument rich in collagen, is discarded. Hence a valuable by-product having potential nutraceutical and pharmaceutical applications is wasted. In the present investigation, pepsin-solubilized collagen (PSC) from the integument of S. vastus was isolated, purified and characterized.

RESULTS: Sodium dodecyl sulfate–polyacrylamide gel electrophoretic analysis showed that the purified collagen was of type I, consisting of three α1 chains of approximately 122 kDa each. The peptide map of PSC digested by V8 protease was different from that of calf skin type I collagen. Fourier transform infrared spectroscopy revealed that the triple helical structure was well preserved in isolated collagen. The denaturation temperature of PSC was 21.23 °C and showed good gel-forming capability at pH 6.5 and 300 mmol L−1 NaCl.

CONCLUSION: It is inferred that the collagen isolated from S. vastus integument has potential for use as an alternative to land-based mammalian collagen in food, nutraceuticals and pharmaceutical industries. © 2012 Society of Chemical Industry

Get access to the full text of this article

Ancillary