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serine, and arginine are extracted from the epithelial tissue of sea cucumber transplantation tumor through immune mediation. The lipid composition of sea cucumber mainly consists of phospholipid, which makes up 90% of the total fat content.
The cholesterol content of sea cucumber as a low cholesterol animal source is 1%
(Yang and Bai 2015).
It has been reported that the composition of fatty acids varies by species and
region and the feed has an important effect on the fatty acid profile since sea cucumbers are fed at the bottom. It is reported that sea cucumbers (Holothuria tubulosa,
Holothuria polii and Holothuria mammata) (Aydin et al. 2011) and Holothuria
arenicola (Haider et al. 2015) have higher PUFA content compared to MUFA and
SFA, and especially deep sea species need higher PUFA content to maintain membrane fluidity at high pressure and low temperatures (Aydin et al. 2011). However,
Gonzalez-Wanguemert et al. (2018) reported SFA as the dominant for H. mammata,
while they reported SFA as the least concentrated fatty acid for H. polii and H. tubulosa. On the contrary, Fawzya et al. (2015) reported that SFA is dominant for
T. ananas and H. fuscogilva. Wen et al. (2010) also reported dominance in SFA for
seven different sea cucumber species (S. herrmanni, T. ananas, T. anax, H. fuscogilva, H. fuscopunctata, A. caerulea, B. argus) and Ridzwan et al. (2014) reported
for Holothuria scabra, Holothuria leucospilota, Holothuria atra. Al Azad et al.
(2017) reported for Holothuria edulis and Holothuria scabra. In studies with various sea cucumber species, the higher EPA content has been reported compared to
the DHA content (Xiang et al. 2006; Zhong et al. 2007; Li et al. 2009). DHA was
not detected in eight different sea cucumber species (S. herrmanni, T. ananas,
T. anax, H. fuscogilva, H. fuscopunctata, A. caerulea, B. argus) by (Wen et al. 2010)
and in three species (Holothuria scabra, Holothuria leucospilota, Holothuria atra)
by Ridzwan et al. (2014).
On the other hand, sea cucumber is reported to contain bioactive substances that
have not yet been identified as helping wound healing. It is thought that this effect
is caused by fatty acids with branched chain structure (Fredalina et al. 1999; San
Miguel-Ruiz and Garcia-Arraras 2007; Aydin et al. 2011; Ridhowati et al. 2018).
Traditionally, sea cucumbers are eaten by Chinese people more for their tonic
value than for their seafood taste. Hence, the popular Chinese name for sea cucumber is haishen, which means, roughly, ginseng of the sea. Chinese commonly consume certain types of food as medicines for prevention and treatment of illness.
From the health viewpoint, sea cucumber is an ideal tonic food (Chen 2004). The
active ingredients in sea cucumber are believed to allay fatigue, boost the immune
system, strengthen resistance to disease, treat injuries, prevent inflammation, and
provide liver and blood vessel protection, among many other properties (Xia and
Wang 2015). Sea cucumbers are known in Malaysia and Chinese culture as a tonic
and traditional medicine to treat diseases such as asthma, rheumatism and cuts and
burns. In addition, the anti-angiogenic, anticancer, anti-coagulant, anti- hypertension,
anti-inflammatory, antimicrobial, antioxidant, anti-thrombotic, antitumor effects of
the compounds extracted from sea cucumber species are also reported. These
medicinal benefits and health functions of sea cucumbers are derived from bioactive
compounds such as triterpene glycosides, chondroitin sulphates, glycosaminogly4 Echinoderms
serine, and arginine are extracted from the epithelial tissue of sea cucumber transplantation tumor through immune mediation. The lipid composition of sea cucumber mainly consists of phospholipid, which makes up 90% of the total fat content.
The cholesterol content of sea cucumber as a low cholesterol animal source is 1%
(Yang and Bai 2015).
It has been reported that the composition of fatty acids varies by species and
region and the feed has an important effect on the fatty acid profile since sea cucumbers are fed at the bottom. It is reported that sea cucumbers (Holothuria tubulosa,
Holothuria polii and Holothuria mammata) (Aydin et al. 2011) and Holothuria
arenicola (Haider et al. 2015) have higher PUFA content compared to MUFA and
SFA, and especially deep sea species need higher PUFA content to maintain membrane fluidity at high pressure and low temperatures (Aydin et al. 2011). However,
Gonzalez-Wanguemert et al. (2018) reported SFA as the dominant for H. mammata,
while they reported SFA as the least concentrated fatty acid for H. polii and H. tubulosa. On the contrary, Fawzya et al. (2015) reported that SFA is dominant for
T. ananas and H. fuscogilva. Wen et al. (2010) also reported dominance in SFA for
seven different sea cucumber species (S. herrmanni, T. ananas, T. anax, H. fuscogilva, H. fuscopunctata, A. caerulea, B. argus) and Ridzwan et al. (2014) reported
for Holothuria scabra, Holothuria leucospilota, Holothuria atra. Al Azad et al.
(2017) reported for Holothuria edulis and Holothuria scabra. In studies with various sea cucumber species, the higher EPA content has been reported compared to
the DHA content (Xiang et al. 2006; Zhong et al. 2007; Li et al. 2009). DHA was
not detected in eight different sea cucumber species (S. herrmanni, T. ananas,
T. anax, H. fuscogilva, H. fuscopunctata, A. caerulea, B. argus) by (Wen et al. 2010)
and in three species (Holothuria scabra, Holothuria leucospilota, Holothuria atra)
by Ridzwan et al. (2014).
On the other hand, sea cucumber is reported to contain bioactive substances that
have not yet been identified as helping wound healing. It is thought that this effect
is caused by fatty acids with branched chain structure (Fredalina et al. 1999; San
Miguel-Ruiz and Garcia-Arraras 2007; Aydin et al. 2011; Ridhowati et al. 2018).
Traditionally, sea cucumbers are eaten by Chinese people more for their tonic
value than for their seafood taste. Hence, the popular Chinese name for sea cucumber is haishen, which means, roughly, ginseng of the sea. Chinese commonly consume certain types of food as medicines for prevention and treatment of illness.
From the health viewpoint, sea cucumber is an ideal tonic food (Chen 2004). The
active ingredients in sea cucumber are believed to allay fatigue, boost the immune
system, strengthen resistance to disease, treat injuries, prevent inflammation, and
provide liver and blood vessel protection, among many other properties (Xia and
Wang 2015). Sea cucumbers are known in Malaysia and Chinese culture as a tonic
and traditional medicine to treat diseases such as asthma, rheumatism and cuts and
burns. In addition, the anti-angiogenic, anticancer, anti-coagulant, anti- hypertension,
anti-inflammatory, antimicrobial, antioxidant, anti-thrombotic, antitumor effects of
the compounds extracted from sea cucumber species are also reported. These
medicinal benefits and health functions of sea cucumbers are derived from bioactive
compounds such as triterpene glycosides, chondroitin sulphates, glycosaminogly4 Echinoderms