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Synonyms:
   Holothuroidea (sea cucumbers) 

Broader Terms:
   Cryptosyringida 
   Echinodermata (echinoderms) 
   Echinozoa 
   Holothuroidea (sea cucumbers) 

More Specific:
   Apodacea 
   Apodida 
   Aspidochirotacea 
   Aspidochirotida 
   Dendrochirotacea 
   Dendrochirotida 
   Elasipodida 
   Molpadiida 
 
 
Latest Articles on Holothuroidea De Blainville, 1834 from uBioRSS
The cost of being valuable: predictors of extinction risk in marine inverte... - PubMed: species
Molpadia diploa Heding, 1935 - WoRMS latest additions


Holothuroidea
Guiamarina

External Resources:

Common Names: pepino do mar, holothurians, sea cucumbers, holotúria, cocombres de mer, holotúria



1.  Cleavage sites and non-enzymatic self-degradation mechanism of ready-to-eat sea cucumber during storage.LinkIT
Sun X, Zhu L, Qi X, Zhang H, Wu L, Wang J, Hou H
Food chemistry, 2022
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0

2.  Sea Cucumber Peptides Attenuated the Scopolamine-Induced Memory Impairment in Mice and Rats and the Underlying Mechanism.LinkIT
Lu Z, Xu X, Li D, Sun N, Lin S
Journal of agricultural and food chemistry, 2022
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0

3.  Changes in the free amino acid profile of pickling cucumber during lactic acid fermentation.LinkIT
Moore JF, DuVivier R, Johanningsmeier SD
Journal of food scienceJ Food SciChanges in the free amino acid profile of pickling cucumber during lactic acid fermentation.10.1111/1750-3841.15990Free amino acid (FAA) profiles of fresh, acidified, naturally fermented, and starter culture fermented cucumbers were analyzed by liquid chromatography triple quadrupole mass spectrometry. Fermented cucumbers contained more total FAA than acidified cucumbers (1,302 ± 102 mg/kg and 635 ± 35 mg/kg, respectively). Total FAA content of fermented cucumber was similar regardless of brine salt levels (2-6% NaCl) and starter culture addition. Glutamine (1491.4 ± 69.3 mg/kg), ?-aminobutyric acid (GABA, 269.6 ± 21.4 mg/kg), asparagine (113.0 ± 6.4 mg/kg), and citrulline (110.3 ± 8.5 mg/kg) were the most abundant FAA in fresh pickling cucumber, whereas GABA (181.3 ± 21.5 mg/kg), isoleucine (165.2 ± 11.2 mg/kg), leucine (129.8 ± 10.9 mg/kg), and lysine (110.9 ± 5.0 mg/kg) were the most abundant in fermented cucumber. GABA and ornithine were produced during fermentation, indicating glutamate decarboxylase and arginine deiminase activities. Notably, ornithine was significantly higher in natural (63.3 ± 31.5 mg/kg) versus starter culture fermented cucumbers (3.0 ± 0.7 mg/kg). This new information on FAA composition of fresh and fermented pickling cucumbers shows the impact of fermentation conditions on cucumber amino acid profiles while providing insight for manipulating fermentations for health promotion and consumer acceptance. PRACTICAL APPLICATION: This study reports changes in the free amino acid profiles of raw, fermented and acidified cucumbers, which may be valuable for understanding the impact of these foods on human health and nutrition. This information is useful for food microbiologists studying the metabolism of lactic acid bacteria during fermentation and/or designing starter cultures and could contribute to the development of novel fermented cucumber pickle products with enhanced nutritional value.© 2022 Institute of Food Technologists. This article has been contributed to by US Government employees and their work is in the public domain in the USA.MooreJennifer FidelerJFU.S. Department of Agriculture, Agricultural Research Service, SEA, Food Science and Market Quality and Handling Research Unit, North Carolina State University, Raleigh, NC, USA.North Carolina State University, Department of Food, Bioprocessing and Nutrition Sciences, Raleigh, NC, USA.DuVivierRachelRNorth Carolina State University, Department of Food, Bioprocessing and Nutrition Sciences, Raleigh, NC, USA.New York University, Department of Nutrition and Food Studies, New York, NY, USA.JohanningsmeierSuzanne DSDhttps://orcid.org/0000-0002-9084-4666U.S. Department of Agriculture, Agricultural Research Service, SEA, Food Science and Market Quality and Handling Research Unit, North Carolina State University, Raleigh, NC, USA.engU.S. Department of Agriculture Agricultural Research ServiceJournal Article20220111United StatesJ Food Sci00140520022-1147IMcompositionhealth-promoting propertiesnatural cucumber fermentationtaste-active amino acidsvegetable preservation2021102820210608202110292022112645202211360202211360aheadofprint3501863710.1111/1750-3841.15990REFERENCES, 2022</i></font><br><font color=#008000>http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0<br></font></span><br>4.  <a href=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0 class=title>Characterizations and the Mechanism Underlying Osteogenic Activity of Peptides from Enzymatic Hydrolysates of <i>Stichopus japonicus</i>.</a><a href=http://ubio.org/tools/linkit.php?map%5B%5D=all&link_type=2&url=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0><img src=linkit.png border=0 title='LinkIT' alt='LinkIT'></a> <br><span class=j>Yang M, Xu Z, Wu D, Dong Y, Wang Z, Du M<br><font color=gray><i>Journal of agricultural and food chemistry, 2021</i></font><br><font color=#008000>http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0<br></font></span><br>5.  <a href=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0 class=title>On the effects of temperature and pH on tropical and temperate holothurians.</a><a href=http://ubio.org/tools/linkit.php?map%5B%5D=all&link_type=2&url=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0><img src=linkit.png border=0 title='LinkIT' alt='LinkIT'></a> <br><span class=j>González-Durán E, Hernández-Flores Á, Headley MD, Canul JD<br><font color=gray><i>Conservation physiology, 2021</i></font><br><font color=#008000>http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0<br></font></span><br>6.  <a href=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0 class=title>Sea Cucumber Intestinal Peptide Induces the Apoptosis of MCF-7 Cells by Inhibiting PI3K/AKT Pathway.</a><a href=http://ubio.org/tools/linkit.php?map%5B%5D=all&link_type=2&url=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0><img src=linkit.png border=0 title='LinkIT' alt='LinkIT'></a> <br><span class=j>Wei W, Fan XM, Jia SH, Zhang XP, Zhang Z, Zhang XJ, Zhang JX, Zhang YW<br><font color=gray><i>Frontiers in nutrition, 2021</i></font><br><font color=#008000>http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0<br></font></span><br>7.  <a href=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0 class=title>Response mechanism of microbial community to seasonal hypoxia in marine ranching.</a><a href=http://ubio.org/tools/linkit.php?map%5B%5D=all&link_type=2&url=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0><img src=linkit.png border=0 title='LinkIT' alt='LinkIT'></a> <br><span class=j>Wang L, Liang Z, Guo Z, Cong W, Song M, Wang Y, Jiang Z<br><font color=gray><i>The Science of the total environment, 2021</i></font><br><font color=#008000>http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0<br></font></span><br>8.  <a href=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0 class=title>Triterpene Glycosides from the Far Eastern Sea Cucumber <i>Psolus chitonoides</i>: Chemical Structures and Cytotoxicities of Chitonoidosides E<sub>1</sub>, F, G, and H.</a><a href=http://ubio.org/tools/linkit.php?map%5B%5D=all&link_type=2&url=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0><img src=linkit.png border=0 title='LinkIT' alt='LinkIT'></a> <br><span class=j>Silchenko AS, Kalinovsky AI, Avilov SA, Andrijaschenko PV, Popov RS, Chingizova EA, Kalinin VI, Dmitrenok 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class=title>Distinct microbiota assembly mechanisms revealed in different reconstruction stages during gut regeneration in the sea cucumber Apostichopus japonicus.</a><a href=http://ubio.org/tools/linkit.php?map%5B%5D=all&link_type=2&url=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0><img src=linkit.png border=0 title='LinkIT' alt='LinkIT'></a> <br><span class=j>Yu Z, Xue Z, Liu C, Zhang A, Fu Q, Yang K, Zhang F, Ran L<br><font color=gray><i>MicrobiologyOpen, 2021</i></font><br><font color=#008000>http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0<br></font></span><br><br><br><table cellspacing=0 cellpadding=0 align=center><tr valign=bottom><td align=center><img src=p.png border=0></td><td align=center><img src=o_red.png border=0></td><td align=center><a href=http://ubio.org/portal/index.php?search=Holothuroidea+De+Blainville%2C+1834&category=l&client=pubmed&startPage=2><img src=o_yellow.png 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