title: Assessment of Nutrient Value and Microbiological Safety of Pomacea lineata.
abstract: Pomacea lineata is a fresh water shellfish that is utilized as food, medicinal portions, or licking remedies. The objective of this study was to evaluate the nutritional and microbiological aspects of P. lineata and spawning. The samples were collected in the Jaguaribe River (Paraíba, Brazil) during the rainy and dry seasons. The biochemical composition, mineral composition, total mesophilic bacteria (TMB), total coliforms (TC), fecal coliforms (FC), Salmonella sp., Staphylococcus aureus, and Vibrio presence were determined. Each 100 g of P. lineata presented 3.1 g of ashes; 9.4 g of proteins; 2.7 g of lipids; 0.6 g of carbohydrates; 1800.0 mg of calcium; 78.0 mg of phosphorus, and 58.4 mg of iron. Each 100 g of spawning presented 10.4 g of ashes; 4.5 g of proteins; 2.8 g of lipids; 1.3 g of carbohydrates; 3633.0 mg of calcium; 39.4 mg of phosphorus; and 4.6 mg of iron. Each 100 g of P. lineata provided 65.7 kcal and spawning 48.3 kcal. In the dry season P. lineata and spawning showed no TMB and TC, FC, S. aureus, Salmonella, or Vibrio. In the rainy season P. lineata and spawning presented increase in TMB and TC, FC, S. aureus, and Salmonella. The presence of Vibrio was not detected. P. lineata presented proteins, low lipid, and carbohydrate content, energy values close to those of lean meats, high contents of calcium and iron, and presented low contamination level with pathogenic bacteria. Since P. lineata substances may be useful in the treatment of respiratory and gastrointestinal diseases without presenting toxic or cytotoxic effects already described in the literature, it may be considered as a potential functional food.
authors.affiliation: 1 Department of Molecular Biology, Federal University of Paraíba , João Pessoa, Paraíba, Brazil .
authors.forename: Hilzeth de Luna Freire
authors.initials: Hde L
authors.lastname: Pessôa
authors.affiliation: 2 Department of Nutrition, Federal University of Paraíba , João Pessoa, Paraíba, Brazil .
authors.forename: Maria Lúcia
authors.initials: ML
authors.lastname: da Conceição
authors.affiliation: 1 Department of Molecular Biology, Federal University of Paraíba , João Pessoa, Paraíba, Brazil .
authors.forename: Andrea Maria Rolim
authors.initials: AM
authors.lastname: da Paz
authors.affiliation: 3 Department of Pharmaceutical Sciences, Federal University of Paraíba , João Pessoa, Paraíba, Brazil .
authors.forename: Bagnólia Araújo
authors.initials: BA
authors.lastname: da Silva
authors.affiliation: 2 Department of Nutrition, Federal University of Paraíba , João Pessoa, Paraíba, Brazil .
authors.forename: Maria José de Carvalho
authors.initials: MJ
authors.lastname: Costa
mesh_terms: D001938:Brazil; D004755:Enterobacteriaceae / Q000302:isolation & purification; D005516:Food Microbiology; D059022:Food Safety; D055951:Functional Food; D008903:Minerals / Q000032:analysis; D009753:Nutritive Value; D012475:Salmonella / Q000302:isolation & purification; D012621:Seasons; D012758:Shellfish / Q000032:analysis* / Q000382:microbiology*; D013211:Staphylococcus aureus / Q000302:isolation & purification; D014733:Vibrio / Q000302:isolation & purification
chemical_list: D008903:Minerals
keywords: biochemical composition; microbiological safety; mineral supplementation; nutrition; shellfish