Fish skin gelatin is an important functional product in the food, cosmetics, and biomedicine industries, and establishing a green and effective fish skin gelatin extraction method is an effective way to obtain high-quality gelatin and improve its production efficiency. In this study, a trypsin method was used to extract the skin gelatin of sea perch, tilapia, and grass carp, and the microstructures of skin gelatin of these three fish species were analyzed, with such functional characteristics as thermal stability, gel strength, and emulsifying properties measured. The study results show that the skin gelatin of sea perch and tilapia obtained through the trypsin method has a relatively big molecular mass, a dense network structure, and a stable trihelix conformation. In addition, the skin gelatin of these three fish species has a relatively high β-turn content in the secondary structure, good gel strength, and water absorption properties. The compositions of the collagen-associated proteins in the skin gelatins of these three fish species extracted with the trypsin method are significantly different from each other, with positive effects of decorin and biglycan on the stability of the network structure of gelatin and a certain damaging effect of metalloendopeptidase on the network structure of gelatin. The skin gelatin of tilapia has high thermal stability and good emulsifying performance. Therefore, this gelatin type has bright application prospects in such fields as food processing, cosmetics, and drug development. In contrast, the skin gelatin of grass carp has poor functional properties. Therefore, there are significant differences among the structures and functions of skin gelatin extracted from different kinds of fish through the trypsin method. This finding has provided a useful reference for the production of customized fish gelatin according to demand.

This study focused on Stichopus monotuberculatus and conducted stress experiments at salinity levels of 20‰ and 40‰. Intestinal histological changes and the structural characteristics of the intestinal flora of S. monotuberculatus under salinity stress were analyzed. The results show that acute salinity stress inflicts varying degrees of damage to the intestinal tissues of S. monotuberculatus. Salinity stress enhances the species diversity of intestinal flora in S. monotuberculatus. Eight phyla of bacteria are detected in the intestine of S. monotuberculatus. Dominant phyla include Proteobacteria, Firmicutes, and Actinobacteria. Furthermore, functional prediction reveals that acute salinity stress can significantly modify the abundance of pathways associated with nutrient and energy metabolism mediated by the intestinal flora of S. monotuberculatus. These results indicate that acute salinity stress induces pathological damage to the intestinal tissues of S. monotuberculatus, compromising the microbial habitat and leading to alterations in the intestinal flora composition. Additionally, S. monotuberculatus can mitigate salinity stress by adjusting the composition of its intestinal flora and the corresponding functional pathways.