Investigating the loss of major yolk proteins during the processing of sea cucumber (Apostichopus japonicus) using an MRM-based targeted proteomics strategy

Major yolk proteins (MYPs), one class of the main abundant proteins in sea cucumber body wall, seem to garner more attention in recent years. Herein, a method using multiple reactions monitoring mass spectrometry (MRM-MS) was deliberatively developed to perform quantification analysis of three MYPs, i.e. BAH79576.1, BAH79577.1 and PIK45784.1. Contents of MYPs in body wall of fresh and dried sea cucumbers as well as in waste liquid of boiling and steaming were determined using their corresponding signature peptides of VDEFT-GIVGSLR, KLDMYPPPLAR, LDMYPPPLAR, and SGHGEVMFVDSK. The loss of MYPs in the processing of sea cucumbers was directly verified by quantitation data of MYPs in sea cucumber body wall and the waste liquids. This study not only evidenced the loss of MYPs during the processing of sea cucumbers, but also implicated the potential of recycling MYPs from the processing waste water, providing helpful suggestions in maximizing the value of sea cucumbers.

Automated summary

In recent years, major yolk proteins (MYPs) have gained more attention. In this study, a method using multiple reactions monitoring mass spectrometry (MRM-MS) was developed to quantify three MYPs. The loss of MYPs during sea cucumber processing was verified by quantitation data of MYPs in sea cucumber body wall and waste liquids. This study not only demonstrated the loss of MYPs during sea cucumber processing, but also highlighted the potential of recycling MYPs from waste water, providing valuable suggestions for maximizing the value of sea cucumbers.