Evaluation of Qniumucin Properties Extracted from the Jellyfish Catostylus tagi

Hamidian, Najmeh; Shabanpour, Bahareh; Pourashori, Parastoo; Hossen Khezri, Parisa

doi:10.22101/JRIFST.2022.343702.1364

Evaluation of Qniumucin Properties Extracted from the Jellyfish Catostylus tagi

Document Type : Original Paper

Authors

¹ Department Seafood Processing, Gorgan University of Agricultural Sciences &Natural Resources, Gorgan, Iran

² Shrimp Research Institute, Iranian Fisheries Science Research Institute, Bushehr, Iran

10.22101/JRIFST.2022.343702.1364

Abstract

Recent research on the nutritional and biological properties of different species of jellyfish have shown their high potential as untapped resources in biotechnology and food production sectors. Qniumucin is one of the valuable compounds found in jellyfish. In this research, the effect of post-catch storage methods on the yield of qniumucin extracted from Catostylus tagi jellyfish was investigated. Then, the evaluation and identification of the extracted qniumucin compounds, its antimicrobial and antioxidant activity, were investigated. Catostylus tagi jellyfish were placed in water, ice, and water-ice at a ratio of 1:1 for 8 h after being caught. Then, the qniumucin in each treatment was extracted with the help of ethanol. The approximate composition of the jellyfish, the yield of qniumucin was measured, and the qniumucin extracted was evaluated by UV spectrometry, FTIR, protein assay, and SDS PAGE. The antibacterial activity of qniumucin against Staphylococcus aureus bacteria was investigated, along with the antioxidant activity of qniumucin by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method, compared to vitamin C. The results obtained from the examination of the extracted raw material showed that there was no significant difference between the yield percentage of the extracted qniumucin in different treatments (P>0.05). This compound had: molecular mass of 65 to 72 KD and peaks of 265 and 275 cm^-1 in UV spectroscopy. Also, the extracted crude qniumucin showed inhibitory and lethal properties at a concentration of 1000 μg/mL against Staphylococcus aureus bacteria and showed little antioxidant properties compared to vitamin C.

Keywords

Main Subjects

Food Technology - Meat, Chicken, Fish and Their Products

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