Nutrient Content and Antioxidant Properties of Eggs of the Land Snail Helix aspersa maxima

Górka, Anna; Oklejewicz, Bernadetta; Duda, Magdalena

doi:10.4172/2155-9600.1000594

Cited by 7 publications

(6 citation statements)

References 14 publications

(20 reference statements)

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“…The results of our research are similar to those obtained in a study of the eggs of the large common garden snail (also used in this caviar substitute), which contained 84.5% of water, 6.7% of carbohydrates, 5.0% of ash, 3.7% of protein, and 0.1% of lipids (18). Górska et al (13) found a much higher protein content (34.6-42.2%) in the dry mass of eggs from Helix aspersa maxima (now Cornu aspersum maxima). According to the authors, it was a result of using a high-calorie, high-protein feed for the snails.…”

Section: Resultsmentioning

confidence: 98%

Nutritional value of a new type of substitute caviar

Maćkowiak-Dryka¹,

Pyz‐Łukasik²,

Ziomek³

et al. 2020

Medycyna Weterynaryjna

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The caviar group of products includes a subgroup of caviar substitutes. The raw material used to manufacture a substitute called white caviar are eggs of garden snails of the Cornu aspersum species. The nutritional value of every foodstuff depends on its nutrient content and caloric value. The goal of this study was to determine the nutritional value and protein quality commercially available substitute caviar manufactured from the eggs of the Cornu genus snails. The basic composition and amino acid profile were determined according to a procedure based on international standards (ISO). The carbohydrate content and caloric value were calculated according to the literature. We established that the caviar substitute had a high water content (81.41%) and low contents of protein (4.23%), fat (0.09%), carbohydrates (6.62%), and ash (7.65%), so that its caloric value was also low (44.16 kcal/100 g). The total amount of essential amino acids was 51.13 grams per 100 grams of protein, and that of non-essential amino acids was 48.37 grams per 100 grams of protein. The biological value of proteins was determined by calculating the chemical score (CS) and the essential amino acid index (EAAI). To calculate these values, we used a standard protein established by a joint FAO/WHO/UNU expert group to quantify the daily requirement for essential amino acids for an adult person. The limiting amino acid for the product in question was the sum of methionine and cysteine. CS was 130.43, and EAAI was 190.45. The chemical composition of the caviar substitute was characterized by a low content of nutrients that determine the caloric value of a product. The protein content of the product was characterized by a favourable amino acid composition and a high nutritional value measured by the CS and EAAI indicators. However, due to the low protein content and the low quantity of the product consumed, it is not a foodstuff significant to meeting the daily requirement for essential amino acids for an adult person.

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Section: Resultsmentioning

confidence: 98%

Nutritional value of a new type of substitute caviar

Maćkowiak-Dryka¹,

Pyz‐Łukasik²,

Ziomek³

et al. 2020

Medycyna Weterynaryjna

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“…The results of the present research are comparable to those presented by Almeida ( 1 ) for the eggs of the large common garden snail, which showed 84.5% water, 6.7% carbohydrates, 5.0% ash, 3.7% protein, and 0.1% lipids. Other authors found much higher levels of protein in the dry mass of snail eggs of Helix aspersa maxima in a 34.6%–42.2% range ( 9 ). The high protein level was the result of using a high-energy and high-protein feed for the snails, and the differences in protein levels depended on the month of egg extraction.…”

Section: Discussionmentioning

confidence: 96%

Snail eggs as a raw material for the production of a caviar substitute

Maćkowiak-Dryka

Szkucik

Pyz‐Łukasik

2020

Journal of Veterinary Research

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IntroductionSnail eggs can be the raw material for the production of a caviar substitute. The substitute varies from the original in caloric value and nutrient content which determine the nutritional value of every foodstuff. The present study aimed to determine and compare the nutritional value and protein quality of eggs from two subspecies of edible snail.Material and MethodsThe chemical composition of the snail eggs i.e. Cornu aspersum maxima and Cornu aspersum aspersum was determined in accordance with international standards. In order to evaluate the protein quality of the eggs of the two studied snail subspecies, the chemical score (CS), and a reference protein were used.ResultsSignificant differences in the content of water, ash, and carbohydrates, but comparable protein and fat contents and caloric values were found.ConclusionThe protein in the eggs of the snails was complete by the measure of the model adopted for this study, however, meeting the daily essential amino acid requirements of an adult would require an immense supply of both species’ eggs. Snail eggs of the Cornu genus were characterised by much lower nutritional value in comparison with caviar and caviar substitutes.

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“…In addition, there are some reports in the literature regarding the potential benefits of snail meat and eggs. Górka and colleagues [ 7 ] recently reported the nutrient and antioxidant properties of H. aspersa maxima eggs. Estimated global annual consumption of snail meat is predicted to increase five-fold in the next twenty years [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

“…Górka and colleagues [ 7 ] recently reported the nutrient and antioxidant properties of H. aspersa maxima eggs. Estimated global annual consumption of snail meat is predicted to increase five-fold in the next twenty years [ 7 ]. However, there are no studies on the development of snail protein hydrolysates to date as a method to make snail protein more stable and accessible to consumers.…”

Section: Introductionmentioning

confidence: 99%

Alternative Proteins as a Source of Bioactive Peptides: The Edible Snail and Generation of Hydrolysates Containing Peptides with Bioactive Potential for Use as Functional Foods

Hayes

Mora

2021

Foods

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Members of the Phylum Mollusca include shellfish such as oysters and squid but also the edible garden snail known as Helix aspersa. This snail species is consumed as a delicacy in countries including France (where they are known as petit-gris), southern Spain (where they are known as Bobe), Nigeria, Greece, Portugal and Italy but is not a traditional food in many other countries. However, it is considered an excellent protein source with a balanced amino acid profile and an environmentally friendly, sustainable protein source. The aim of this work was to develop a different dietary form of snail protein by generating protein hydrolysate ingredients from the edible snail using enzyme technology. A second aim was to assess the bioactive peptide content and potential health benefits of these hydrolysates. H. aspersa hydrolysates were made using the enzyme Alcalase® and the nutritional profile of these hydrolysates was determined. In addition, the bioactive peptide content of developed hydrolysates was identified using mass spectrometry. The potential heart health benefits of developed snail hydrolysates were measured in vitro using the Angiotensin-I-converting Enzyme (ACE-1; EC 3.4.15.1) inhibition assay, and the ACE-1 inhibitory drug Captopril© was used as a positive control. The generated H. aspersa hydrolysates were found to inhibit ACE-1 by 95.60% (±0.011) when assayed at a concentration of 1 mg/mL (n = 9) compared to the positive control Captopril© which inhibited ACE-1 by 96.53% (±0.0156) when assayed at a concentration of 0.005 mg/mL (n = 3). A total of 113 unique peptide sequences were identified following MS analysis with peptides identified ranging from 628.35 Da (peptide GGGLVGGI—protein accession number sp|P54334|XKDO_BACSU) to 2343.14 Da (peptide GPAGVPGLPGAKGDHGFPGSSGRRGD—protein accession number sp|Q7SIB2|CO4A1_BOVIN) in size using the BIOPEP-UWM database.

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Nutrient Content and Antioxidant Properties of Eggs of the Land Snail Helix aspersa maxima

Cited by 7 publications

References 14 publications

Nutritional value of a new type of substitute caviar

Nutritional value of a new type of substitute caviar

Snail eggs as a raw material for the production of a caviar substitute

Alternative Proteins as a Source of Bioactive Peptides: The Edible Snail and Generation of Hydrolysates Containing Peptides with Bioactive Potential for Use as Functional Foods

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