• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.5
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• pp.428-436
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• 2010

Sea-urchins (Anthocidaris crassispina) are widely distributed in the East Sea of Korea. The aim of this study was to evaluate the hepatoprotective effects of sea-urchin roe on bromobenzene (BB)-induced liver damage in rats. The antioxidative and detoxifying properties of sea-urchin roe in BB-poisoned rat liver was examined by chemical analysis of serum aminotransferase (AST, ALT), glutathione S-transferase (GST), $\gamma$-glutamylcystein synthetase, glutathione reductase, epoxide hydrolase, amino-N-demethylase (AD), aniline hydrolase (AH) enzyme activity, as well as lipid peroxide and glutathione contents. Sea-urchin roe inhibited the increase of serum AST, ALT enzyme activity. Increasing lipid peroxide contents and AD and AH activities were significantly decreased in ethanol extract of sea-urchin roe. GST, $\gamma$-glutamylcystein synthetase, glutathione reductase and epoxide hydrolase enzyme activities increased in sea-urchin roe-fed group, compared with the BB-treated group. These results suggest that sea-urchin roe facilitates recovery from liver damage by enhancing antioxidative defense mechanisms and hepatic detoxication metabolism.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.4
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• pp.550-560
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• 2012

This study was performed to investigate the physicochemical properties of sea urchin ($Anthocidaris$ $crassispina$, $Pseudocentrotus$ $depressus$, $Hernicentrotus$ $pulcherrimus$) roe as a processed or canned food by steaming treatment. Proximate compositions of $A.$ $crassispina$ roe and $P.$ $depressus$ roe were similar, but water, crude ash, and carbohydrate contents of $H.$ $pulcherrimus$ roe showed little differences. Proximate compositions of sea urchin roe showed slight differences with steaming time, raw samples showed no differences. Glycine content of the three raw sea urchin roe samples showed the highest concentration among free amino acids, followed by arginine, alanine, and lysine, in order. Total free amino acid contents of raw sea urchin roe were 754.70 mg% ($A.$ $crassispina$), 567.75 mg% ($P.$ $depressus$), and 449.44 mg% ($H.$ $pulcherrimus$). Total free amino acid content of 5 min steaming sample was highest among steaming and canning conditions. ATP, ADP, and AMP contents of raw $P.$ $depressus$ roe sample was higher than those of $A.$ $crassispina$and $H.$ $pulcherrimus$ roe. Major fatty acids of the three raw sea urchin roe samples were myristic acid, palmitic acid, and EPA. S.F.A. content of raw samples of $A.$ $crassispina$and $H.$ $pulcherrimus$ roe was higher than U.F.A content, whereas U.F.A. content of $P.$ $depressus$ roe was highest among the three raw samples. For minerals K, P, Fe, and Zn contents were highest in $A.$ $crassispina$roe while Ca, Mg, Na, and Cu contents were highest in $H.$ $pulcherrimus$ roe. For heavy metals, Cd, Pb and As were detected in all samples in trace amounts under the criteria of the Korea food codex.

• Korean Journal of Food Science and Technology
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• v.47 no.4
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• pp.460-467
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• 2015

Sea urchin roe obtained from Anthocidaris crassispina and Pseudocentrotus depressus was briefly salt-fermented (5%), followed by ethanol treatment (1%) and the physicochemical properties as well as antioxidant activity were investigated. Compared to raw sea urchin roes, the salted one showed a significantly low amount of water (p<0.001) high salinity (p<0.05), ash content (p<0.001) and Na content (p<0.001). With salt-fermentation, the redness (p<0.05) and yellowness (p<0.001) of roe decreased noticeably, indicating the decomposition of endogenous carotenoids. Accordingly, the salted roe showed a lower DPPH radical scavenging activity than its unsalted counterpart. Additionally, it showed a significantly lower metal-chelating activity (p<0.05) and metal chelator content (e.g. ortho-phenolics) displayed by a negligible difference in titratable acidity. The salted roe showed significantly increased hardness (p<0.05) and total reducing capacity (p<0.001), which were attributed to the protein coagulation and the release of antioxidants bound to macromolecules after the ethanol treatment, respectively.