Hot water pretreatment of sea cucumbers potentially changes nutritional benefits. This study aimed to quantify hot water pretreatment-induced changes in metabolite profiles of sea cucumber body walls. ICP-OES, GC-MS, and LC-MS analyses of untreated- (UT-BW), hot water-treated body walls (HW-BW) of Apostichopus japonicus, and the hot water extract (HW-E) determined significant losses of minerals (25-50% w/w), protein (~11% w/w), carbohydrate (33% w/w), saponins (~41% w/w), and spermidine (100%), a potential antipsychotic from hot water-treated samples. Multivariate comparisons of HW-BW with UT-BW and HW-BW with HW-E showed increases in amino acids and fatty acids, suggesting hot water-induced degradation or transformation or easier extraction of protein, lipid or other components. Presence of 80 to 88.5% of compounds in the HW-E and lower DHA, EPA and glycerophospholipids levels in HW-BW suggested extraction of these metabolites. These data indicate that novel processing technologies are required to preserve the full nutritional benefits of sea cucumbers.

中文翻译：

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热水预处理引起的刺参海藻代谢产物发生显着变化。

海参的热水预处理可能会改变营养价值。这项研究旨在量化热水预处理引起的海参体壁代谢物谱变化。ICP-OES，GC-MS和LC-MS对刺槐未经处理（UT-BW），经过热水处理的体壁（HW-BW）和热水提取物（HW-E）的分析确定了重大损失矿物质（25-50％w / w），蛋白质（〜11％w / w），碳水化合物（33％w / w），皂甙（〜41％w / w）和亚精胺（100％）从热水处理过的样品中提取抗精神病药。HW-BW与UT-BW和HW-BW与HW-E的多变量比较显示氨基酸和脂肪酸增加，表明热水诱导的降解或转化或蛋白质，脂质或其他成分的提取更容易。在HW-E和较低的DHA中存在80％至88.5％的化合物，HW-BW中的EPA和甘油磷脂水平建议提取这些代谢物。这些数据表明，需要新的加工技术来保持海参的全部营养价值。