Bioactivity of the edible part of Chicatana ant (Atta mexicana, Smith 1858) and its protein concentrate

IF 4.7 3区农林科学 Q1 ENTOMOLOGY

Journal of Insects as Food and Feed Pub Date : 2023-10-13 DOI:10.1163/23524588-20230171

I. Piña-Domínguez, E. Ruíz-May, D. Hernández-Rodriguez, R.C. Zepeda, G. Melgar-Lalanne

引用次数: 0

Abstract

Chicatana is the reproductive ant (male and female) of Atta mexicana specie (Smith, 1958). The abdomen is separated from the whole animal and traditionally used as food and medicinal remedy in the Estate of Veracruz (Mexico). It is rich in proteins and chitin. The insect protein concentrates (PCO) may be a way to valorise the edible insects. This research aimed to analyse the antioxidant, hypoglycaemic and antimicrobial activity in their edible form and as a protein concentrate. The results showed a protein concentrate with 56.18 ± 14.20 g protein/100 g. The chitin content of the edible abdomen was 16.05 g/100 g of dry matter. The edible part of the ant and the protein concentrate resulted in high antioxidant activity and some hypoglycemic activity. However, no antimicrobial activity could be found in either sample. Thus, the abdomen of Chicatana ants consumed in Veracruz may be a functional protein-rich food with antioxidant activity.

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奇卡塔纳蚂蚁（Atta mexicana, Smith 1858）可食用部分及其浓缩蛋白的生物活性

Chicatana 是墨西哥蚁（Atta mexicana）的生殖蚁（雄性和雌性）（Smith，1958 年）。腹部与整个动物分离，在韦拉克鲁斯（墨西哥）传统上用作食物和药材。它富含蛋白质和甲壳素。昆虫蛋白浓缩物（PCO）可能是食用昆虫增值的一种方法。这项研究旨在分析昆虫可食用和浓缩蛋白的抗氧化、降血糖和抗菌活性。结果表明，浓缩蛋白的蛋白质含量为 56.18 ± 14.20 克/100 克。可食用腹部的甲壳素含量为 16.05 克/100 克干物质。蚂蚁的可食用部分和浓缩蛋白具有很高的抗氧化活性和一定的降血糖活性。不过，这两种样本都没有发现抗菌活性。因此，在韦拉克鲁斯州食用的奇卡塔纳蚂蚁腹部可能是一种富含蛋白质的功能性食物，具有抗氧化活性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Insects as Food and Feed Agricultural and Biological Sciences-Insect Science

CiteScore

7.00

自引率

17.60%

发文量

133

期刊介绍： The Journal of Insects as Food and Feed covers edible insects from harvesting in the wild through to industrial scale production. It publishes contributions to understanding the ecology and biology of edible insects and the factors that determine their abundance, the importance of food insects in people’s livelihoods, the value of ethno-entomological knowledge, and the role of technology transfer to assist people to utilise traditional knowledge to improve the value of insect foods in their lives. The journal aims to cover the whole chain of insect collecting or rearing to marketing edible insect products, including the development of sustainable technology, such as automation processes at affordable costs, detection, identification and mitigating of microbial contaminants, development of protocols for quality control, processing methodologies and how they affect digestibility and nutritional composition of insects, and the potential of insects to transform low value organic wastes into high protein products. At the end of the edible insect food or feed chain, marketing issues, consumer acceptance, regulation and legislation pose new research challenges. Food safety and legislation are intimately related. Consumer attitude is strongly dependent on the perceived safety. Microbial safety, toxicity due to chemical contaminants, and allergies are important issues in safety of insects as food and feed. Innovative contributions that address the multitude of aspects relevant for the utilisation of insects in increasing food and feed quality, safety and security are welcomed.