Evaluation of protein sources in snail (Helix aspersa Múller) diets on the antioxidant bioactivity of peptides in meat and slime

Abstract

Objective: This work evaluates the effect of a dietary supply of amaranth, oats and lentils as a protein source on anthropometric measurements, the chemical composition in meat, as well as antioxidant activity in meat peptides and secretion of the snail (Helix aspersa Múller).
 Design/methodology/approach: We worked with three groups of snails of 36 individuals and a control group fed with the same diet varying the protein source: amaranth, oats and lentils. A sample was taken every seven days and the shell's weight, width and length were measured. Five individuals from each group were sacrificed and the meat from which they were sacrificed was extracted: weight, moisture and protein. The hydrolysis soluble proteins in meat and slime were obtained and the antioxidant activity was measured using the reducing radicals DPPH• and ABTS•.
 Results: Snail meat was obtained with an increase of more than double in weight when 10% of Am was supplied as a protein source.
 Likewise, the dimensions of the shell will increase by 5%-11%. In FSM, it was obtained up to 79.8% moisture, 11.2% protein, 1.2% fat and 2.5% collagen. When obtaining snail meat flour, it was reduced to 12±1.9% humidity with up to 24.53 g/g of soluble protein. When hydrolyzing the proteins, it was observed that the peptides obtained presented the IC50 of DPPH scavenging activity of 21.58±2.7, 5.45± 1.8, 12.69±1.7 and IC50 of ABTS removal activity 8.86±0.9, 1.62±0.04, 10.84±1.0, for HFSM, HSMF and SS samples, respectively.
 Limitations on study/implications: It is necessary to carry out other studies on the functionality of snail meat proteins and thus propose their implementation in food formulations to maximize their commercialization.
 Findings/conclusions: Feeding snails with amaranth helps to increase the quality of protein in fresh meat and flour. Likewise, requests for soluble proteins from beef, flour and secretion are alternatives for preparing functional foods.