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Analysis of saponins as bioactive zoochemicals from the marine functional food sea cucumber Bohadschia cousteaui

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Abstract

The edible portion of sea cucumber, body walls, is a source of natural bioactive compounds. Triterpene saponins are the main chemical constituents in sea cucumber that have potential interest for the body health and food industry. Twenty-one lanostane-type non-sulphated triterpene glycosides were isolated from the methanol/methylene chloride extract of the body walls of Bohadschia cousteaui. Ten new saponins called coustesides A (1), B (3), C (9), D (10), E (11), F (12), G (15), H (16), I (17) and J (18), including two pentasaccharide and eight hexasaccharide saponins, together with eleven known triterpene glycosides, were isolated by reversed-phase semi-preparative HPLC. Their structures were mainly determined by 1D- and 2D-NMR (1H, 13C, COSY, TOCSY, HSQC, HMBC and ROESY) as well as MS experiments and acid hydrolysis. Most of the isolated compounds showed good antifungal activity against Candida albicans. Moreover, sea cucumber B. cousteaui is a rich source of biologically active saponins. Therefore, sea cucumbers are eaten for their therapeutic values as a functional food than for their seafood taste.

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This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Department of Food Sciences and Technology, Faculty of Environmental Agricultural Sciences, Suez Canal University, Elarish, North Sinai, Egypt

    Mohamed Elbandy

  2. Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Jizan University, Jizan, KSA

    Mohamed Elbandy

  3. Department of Oceanography, Kunsan National University, Kunsan, 673-701, Jeonbuk, Korea

    Jung Rae Rho

  4. Department of Marine Sciences, Faculty of Science, Suez Canal University, Ismailia, Egypt

    Raffat Afifi

Authors
  1. Mohamed Elbandy
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  2. Jung Rae Rho
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  3. Raffat Afifi
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Correspondence to Mohamed Elbandy.

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Elbandy, M., Rho, J.R. & Afifi, R. Analysis of saponins as bioactive zoochemicals from the marine functional food sea cucumber Bohadschia cousteaui . Eur Food Res Technol 238, 937–955 (2014). https://doi.org/10.1007/s00217-014-2171-6

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  • DOI: https://doi.org/10.1007/s00217-014-2171-6

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