Aouji Marouane, Zirari Malak, Imtara Hamada, Rkhaila Amine, Bouhaddioui Bouchra, Mothana Ramzi A, Noman Omar M, Tarayrah Mahmoud, Bengueddour Rachid
Laboratory of Natural Resources and Sustainable Development, Department of Biology, Faculty of Sciences, Ibn Tofail University, BP 133, Kenitra 14000, Morocco.
Laboratory of Organic Chemistry Catalysis and Environment, Department of Chemistry, Faculty of Sciences, Ibn Tofail University, BP 133, Kénitra 14000, Morocco.
ACS Omega. 2024 Aug 2;9(32):34754-34764. doi: 10.1021/acsomega.4c04042. eCollection 2024 Aug 13.
Snail flesh is a highly nutritious and easily digestible food commonly integrated into the human diet. In this study, snails belonging to the Müller species were used to determine their chemical composition and evaluate the antioxidant and antibacterial activities of their flesh using successive maceration extractions with three solvents of different polarities. Biomolecules were analyzed spectrophotometrically, and their chemical compositions were determined by using gas chromatography coupled with mass spectroscopy. The antioxidant activity was assessed using three tests: DPPH, iron-reducing power test, and total antioxidant activity. The ethanol extract was found to be the most effective, with a high yield and high biomolecule content compared with other extracts. The extracts showed a significant amount of antioxidants, ranging from 3.14 to 7.04 mg AAE g of dry matter, according to the total antioxidant activity assay. The DPPH scavenging capacity showed a reduction of the radical, with inhibitory concentrations ranging from 507.07 to 829.49 μg mL. In contrast, the iron-reducing power ranged from 67.98 to 424.74 μg mL. All of the strains studied responded favorably to the antimicrobial effects of extracts, with a zone of inhibition ranging from 8.48 to 15.53 mm. Additionally, at approximately 15 mg mL, the ethanolic extract had the lowest minimum inhibitory concentration against . Müller flesh is rich in biomolecules with antioxidant and antibacterial activities, which could justify its use as a natural product and in therapeutic applications in the food industry.
蜗牛肉是一种营养丰富且易于消化的食物，常被纳入人类饮食。在本研究中，使用了属于米勒物种的蜗牛来测定其化学成分，并通过用三种不同极性的溶剂进行连续浸渍萃取，评估其肉的抗氧化和抗菌活性。采用分光光度法分析生物分子，并使用气相色谱-质谱联用仪测定其化学成分。通过三种测试评估抗氧化活性：DPPH测试、铁还原能力测试和总抗氧化活性测试。发现乙醇提取物最有效，与其他提取物相比，其产量高且生物分子含量高。根据总抗氧化活性测定，提取物显示出大量抗氧化剂，范围为每克干物质3.14至7.04毫克抗坏血酸当量。DPPH清除能力显示自由基减少，抑制浓度范围为507.07至829.49微克/毫升。相比之下，铁还原能力范围为67.98至424.74微克/毫升。所有研究的菌株对提取物的抗菌作用反应良好，抑菌圈范围为8.48至15.53毫米。此外，在约15毫克/毫升时，乙醇提取物对[具体菌株未提及]的最低抑菌浓度最低。米勒蜗牛的肉富含具有抗氧化和抗菌活性的生物分子，这可以证明其作为天然产物在食品工业治疗应用中的用途。
