J Food Bioact

Journal of Food Bioactives, ISSN 2637-8752 print, 2637-8779 online

Journal website www.isnff-jfb.com

Original Research

Volume 1, March 2018, pages 134-142

Glycerophospholipids in sea cucumber (Stichopus japonicus) and its processing by-products serve as bioactives and functional food ingredients

Figure 1.
Specific detection of glycerophospholipids in lipids recovered from different body parts of sea cucumber by using direct infusion mass spectrometric approaches.
a–d, first-stage MS spectra of glycerophosphocholines/lysoglycerophosphocholines (GPCho/LGPCho), glycerophosphoethanolamines/lysoglycerophosphoethanolamines (GPEtn/LGPEtn), glycerophosphoserines/lysoglycerophosphoserines (GPSer/LGPSer) and glycerophosphatidylinositols (GPIns), respectively.

**Table 1.** Fatty acid compositions (%) of the lipids recovered from different body parts of sea cucumber (*Stichopus japonicus*)
Fatty acid	1	2	3
^a–cValues in the same column with different lowercase letters are significantly different at P < 0.05. Samples 1–3 were lipids recovered from body wall, spawns and intestines of sea cucumber, respectively. Abbreviations are: SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids; and nd, not detected.
C14:1n-5	2.15 ± 0.00^a	0.35 ± 0.03^b	0.37 ± 0.02^b
C14:0	1.81 ± 0.00^a	1.52 ± 0.06^b	0.50 ± 0.03^c
C15:0	3.77 ± 0.01^a	1.81 ± 0.09^b	1.31 ± 0.07^c
C16:1n-7	13.71 ± 0.01^a	9.52 ± 0.41^b	5.60 ± 0.45^c
C16:0	16.18 ± 0.10^a	6.78 ± 0.33^b	3.82 ± 0.20^c
C17:1n-7	1.24 ± 0.02	nd	nd
C17:0	1.44 ± 0.00^b	2.11 ± 0.09^a	0.82 ± 0.04^c
C18:4n-3	0.69 ± 0.01	nd	nd
C18:2n-6	4.08 ± 0.01^a	0.81 ± 0.03^c	1.56 ± 0.15^b
C18:1n-9	18.67 ± 0.07^a	11.01 ± 0.10^c	15.34 ± 0.79^b
C18:0	5.09 ± 0.03^b	9.16 ± 0.18^a	3.30 ± 0.28^c
C19:1n-9	nd	1.04 ± 0.00	nd
C19:0	nd	1.06 ± 0.02^a	0.64 ± 0.01^b
C20:5n-3	8.57 ± 0.03^c	23.12 ± 0.45^a	22.16 ± 0.48^b
C20:4n-6	8.64 ± 0.07^b	7.82 ± 0.06^c	11.97 ± 0.22^a
C20:3n-6	nd	nd	0.92 ± 0.08
C20:1n-9	7.64 ± 0.00^b	10.72 ± 0.25^a	10.64 ± 0.89^a
C20:0	1.12 ± 0.00^c	1.62 ± 0.05^a	1.49 ± 0.04^b
C21:0	nd	nd	1.09 ± 0.02^a
C22:6n-3	3.35 ± 0.10^c	4.35 ± 0.04^b	5.87 ± 0.14^a
C22:5n-6	nd	0.60 ± 0.05^b	0.98 ± 0.08^a
C22:5n-3	nd	0.66 ± 0.01^b	1.06 ± 0.02^a
C22:4n-6	nd	nd	0.61 ± 0.01
C22:1n-9	0.90 ± 0.04^c	3.48 ± 0.19^b	4.58 ± 0.23^a
C22:0	nd	0.78 ± 0.03^b	1.17 ± 0.03^a
C24:1n-9	0.93 ± 0.08^c	1.67 ± 0.07^b	4.34 ± 0.24^a
SFA	29.41 ± 0.15^a	24.85 ± 0.36^b	14.14 ± 0.51^c
MUFA	45.24 ± 0.03^a	37.78 ± 0.11^c	40.86 ± 0.51^b
PUFA	25.35 ± 0.19^c	37.36 ± 0.47^b	45.12 ± 0.57^a

Table 1. Fatty acid compositions (%) of the lipids recovered from different body parts of sea cucumber (Stichopus japonicus)

Fatty acid

^a–cValues in the same column with different lowercase letters are significantly different at P < 0.05. Samples 1–3 were lipids recovered from body wall, spawns and intestines of sea cucumber, respectively. Abbreviations are: SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids; and nd, not detected.

C14:1n-5

2.15 ± 0.00^a

0.35 ± 0.03^b

0.37 ± 0.02^b

C14:0

1.81 ± 0.00^a

1.52 ± 0.06^b

0.50 ± 0.03^c

C15:0

3.77 ± 0.01^a

1.81 ± 0.09^b

1.31 ± 0.07^c

C16:1n-7

13.71 ± 0.01^a

9.52 ± 0.41^b

5.60 ± 0.45^c

C16:0

16.18 ± 0.10^a

6.78 ± 0.33^b

3.82 ± 0.20^c

C17:1n-7

1.24 ± 0.02

C17:0

1.44 ± 0.00^b

2.11 ± 0.09^a

0.82 ± 0.04^c

C18:4n-3

0.69 ± 0.01

C18:2n-6

4.08 ± 0.01^a

0.81 ± 0.03^c

1.56 ± 0.15^b

C18:1n-9

18.67 ± 0.07^a

11.01 ± 0.10^c

15.34 ± 0.79^b

C18:0

5.09 ± 0.03^b

9.16 ± 0.18^a

3.30 ± 0.28^c

C19:1n-9

1.04 ± 0.00

C19:0

1.06 ± 0.02^a

0.64 ± 0.01^b

C20:5n-3

8.57 ± 0.03^c

23.12 ± 0.45^a

22.16 ± 0.48^b

C20:4n-6

8.64 ± 0.07^b

7.82 ± 0.06^c

11.97 ± 0.22^a

C20:3n-6

0.92 ± 0.08

C20:1n-9

7.64 ± 0.00^b

10.72 ± 0.25^a

10.64 ± 0.89^a

C20:0

1.12 ± 0.00^c

1.62 ± 0.05^a

1.49 ± 0.04^b

C21:0

1.09 ± 0.02^a

C22:6n-3

3.35 ± 0.10^c

4.35 ± 0.04^b

5.87 ± 0.14^a

C22:5n-6

0.60 ± 0.05^b

0.98 ± 0.08^a

C22:5n-3

0.66 ± 0.01^b

1.06 ± 0.02^a

C22:4n-6

0.61 ± 0.01

C22:1n-9

0.90 ± 0.04^c

3.48 ± 0.19^b

4.58 ± 0.23^a

C22:0

0.78 ± 0.03^b

1.17 ± 0.03^a

C24:1n-9

0.93 ± 0.08^c

1.67 ± 0.07^b

4.34 ± 0.24^a

SFA

29.41 ± 0.15^a

24.85 ± 0.36^b

14.14 ± 0.51^c

MUFA

45.24 ± 0.03^a

37.78 ± 0.11^c

40.86 ± 0.51^b

PUFA

25.35 ± 0.19^c

37.36 ± 0.47^b

45.12 ± 0.57^a

**Table 2.** Lipid class compositions (%) of the lipids recovered from different body parts of sea cucumber (*Stichopus japonicus*)
Samples	Polar Lipid	TAG	DAG	MAG	FFA	CHO
^a–cValues in the same column with different lower-case letters are significantly different at P < 0.05. Samples 1–3 are lipids recovered from body wall, spawns and intestines of sea cucumber (Stichopus japonicus), respectively. Abbreviations are: TAG, triacylglycerol; DAG, diacylglycerol; MAG, monoacylglycerol; FFA, free fatty acid; and CHO, cholesterol.
1	65.55 ± 0.05^c	32.93 ± 0.33^a	0.43 ± 0.05^a	0.17 ± 0.0^b	nd	0.63 ± 0.00^c
2	83.58 ± 0.65^b	9.31 ± 0.34^b	0.30 ± 0.03^b	0.24 ± 0.01^a	5.57 ± 0.2^b	1.01 ± 0.08^b
3	85.95 ± 0.46^a	5.37 ± 0.16^c	0.24 ± 0.08^b	0.30 ± 0.05^a	5.97 ± 0.16^a	2.26 ± 0.26^a

Table 2. Lipid class compositions (%) of the lipids recovered from different body parts of sea cucumber (Stichopus japonicus)

Samples

Polar Lipid

TAG

DAG

MAG

FFA

CHO

^a–cValues in the same column with different lower-case letters are significantly different at P < 0.05. Samples 1–3 are lipids recovered from body wall, spawns and intestines of sea cucumber (Stichopus japonicus), respectively. Abbreviations are: TAG, triacylglycerol; DAG, diacylglycerol; MAG, monoacylglycerol; FFA, free fatty acid; and CHO, cholesterol.

65.55 ± 0.05^c

32.93 ± 0.33^a

0.43 ± 0.05^a

0.17 ± 0.0^b

0.63 ± 0.00^c

83.58 ± 0.65^b

9.31 ± 0.34^b

0.30 ± 0.03^b

0.24 ± 0.01^a

5.57 ± 0.2^b

1.01 ± 0.08^b

85.95 ± 0.46^a

5.37 ± 0.16^c

0.24 ± 0.08^b

0.30 ± 0.05^a

5.97 ± 0.16^a

2.26 ± 0.26^a

**Table 3.** Phospholipid class compositions (mol%) of the lipids recovered from different body parts of sea cucumber (*Stichopus japonicus*)
Sample	PC	PE	PS	PI	LPC	LPE	LPS	PG	SM
^a–cValues in the same column with different lower-case letters are significantly different at P < 0.05. Samples 1–3 are lipids recovered from body wall, spawns and intestines, respectively. Abbreviations are: PC, phosphatidylcholine; PE, phosphatidylethanolamine; PS, phosphatidylserine; PI, phosphatidylinositol; LPC, lysophosphatidylcholine; LPE, lysophosphatidylethanolamine; LPS, lysophosphatidylserine; PG, phosphatidylglycerol; SM, sphingomyelin; and nd, not detected.
1	65.56 ± 0.35^a	10.20 ± 0.28^c	8.56 ± 0.64^c	nd	7.31 ± 0.67^a	3.03 ± 0.95^c	nd	nd	nd
2	41.05 ± 0.54^b	21.78 ± 1.00^a	10.26 ± 0.48^b	8.23 ± 0.62^b	5.22 ± 0.43^b	6.01 ± 0.26^a	0.40 ± 0.11^b	0.84 ± 0.13^b	4.18 ± 0.24^a
3	38.34 ± 0.26^c	15.82 ± 0.82^b	11.68 ± 0.82^a	14.87 ± 0.21^a	2.00 ± 0.08^c	4.72 ± 0.08^b	1.08 ± 0.23^a	3.33 ± 0.11^a	1.74 ± 0.18^b

Table 3. Phospholipid class compositions (mol%) of the lipids recovered from different body parts of sea cucumber (Stichopus japonicus)

Sample

LPC

LPE

LPS

^a–cValues in the same column with different lower-case letters are significantly different at P < 0.05. Samples 1–3 are lipids recovered from body wall, spawns and intestines, respectively. Abbreviations are: PC, phosphatidylcholine; PE, phosphatidylethanolamine; PS, phosphatidylserine; PI, phosphatidylinositol; LPC, lysophosphatidylcholine; LPE, lysophosphatidylethanolamine; LPS, lysophosphatidylserine; PG, phosphatidylglycerol; SM, sphingomyelin; and nd, not detected.

65.56 ± 0.35^a

10.20 ± 0.28^c

8.56 ± 0.64^c

7.31 ± 0.67^a

3.03 ± 0.95^c

41.05 ± 0.54^b

21.78 ± 1.00^a

10.26 ± 0.48^b

8.23 ± 0.62^b

5.22 ± 0.43^b

6.01 ± 0.26^a

0.40 ± 0.11^b

0.84 ± 0.13^b

4.18 ± 0.24^a

38.34 ± 0.26^c

15.82 ± 0.82^b

11.68 ± 0.82^a

14.87 ± 0.21^a

2.00 ± 0.08^c

4.72 ± 0.08^b

1.08 ± 0.23^a

3.33 ± 0.11^a

1.74 ± 0.18^b

**Table 4.** The number of species of glycerophosphocholines, glycerophosphoethanolamines, glycerophosphatidylserines, glycerophosphatidylinositols, lysoglycerophosphocholines, lysoglycerophosphoethanolamines and lysoglycerophosphatidylserines in lipids recovered from different body parts of sea cucumber (*Stichopus japonicus*)
Glycerophospholipid class	1	2	3
Samples 1–3 are lipids recovered from body wall, spawns and intestines of sea cucumber (Stichopus japonicus), respectively.
Glycerophosphocholines	47	47	47
Phosphatidyl subclass	14	14	14
Plasmenyl or plasmanyl subclass	33	33	33
Glycerophosphoethanolamines	45	44	46
Phosphatidyl subclass	26	24	26
Plasmenyl or plasmanyl subclass	19	20	20
Glycerophosphatidylserines	26	26	26
Phosphatidyl subclass	13	13	13
Plasmenyl or plasmanyl subclass	13	13	13
Glycerophosphatidylinositol	17	17	16
Phosphatidyl subclass	12	12	12
Plasmenyl or plasmanyl subclass	5	5	4
Lysoglycerophosphocholines	33	40	39
Phosphatidyl subclass	21	23	22
Plasmenyl or plasmanyl subclass	12	17	17
Lysoglycerophosphoethanolamines	20	23	23
Phosphatidyl subclass	12	14	14
Plasmenyl or plasmanyl subclass	8	9	9
Lysoglycerophosphatidylserines	7	13	10
Phosphatidyl subclass	6	8	8
Plasmenyl or plasmanyl subclass	1	5	2
Total numbers	195	210	207

Table 4. The number of species of glycerophosphocholines, glycerophosphoethanolamines, glycerophosphatidylserines, glycerophosphatidylinositols, lysoglycerophosphocholines, lysoglycerophosphoethanolamines and lysoglycerophosphatidylserines in lipids recovered from different body parts of sea cucumber (Stichopus japonicus)

Glycerophospholipid class

Samples 1–3 are lipids recovered from body wall, spawns and intestines of sea cucumber (Stichopus japonicus), respectively.

Glycerophosphocholines

Phosphatidyl subclass