Composición química, contenido de proteína, aminoácidos y morfología de gónadas de erizo de mar (Strongylocentrotus franciscanus)


  • Dulce Alondra Cuevas-Acuña Departamento de Ciencias de la Salud. Universidad de Sonora. Blvd. Bordo Nuevo s/n, Antiguo Ejido Providencia. Cajeme, Sonora, México. C.P. 85010
  • Martina Hilda Gracia Valenzuela Instituto Tecnológico del Valle del Yaqui, Block 611, Bácum, San Ignacio Río Muerto, Ciudad Obregón, Sonora, México
  • Hisila C. Santacruz-Ortega Departamento de Investigación en Polímeros y Materiales, Universidad de Sonora, Hermosillo, México
  • Ramón Gertrudis Valdez Melchor Departamento de Ciencias de la Salud. Universidad de Sonora. Blvd. Bordo Nuevo s/n, Antiguo Ejido Providencia. Cajeme, Sonora, México. C.P. 85010
  • Joe Luis Arias-Moscoso Instituto Tecnológico del Valle del Yaqui, Block 611, Bácum, San Ignacio Río Muerto, Ciudad Obregón, Sonora, México


Palabras clave:

Strongylocentrotus franciscanus, gónadas, morfología, proteína, erizo de mar


Las características físicas y químicas de las gónadas de erizo S. franciscanus fueron estudiadas usando métodos destructivos y no destructivos. Los organismos fueron recolectados en San Carlos, Nuevo Guaymas y procesados para ser evaluados. Se determinó la composición proximal de las gónadas obteniéndose el contenido de proteínas, lípidos, cenizas y humedad con valores de 13.63% ± 0.57; 5.04% ± 0.4; 3.73% ± 0.05; 75.40% ± 0.51 respectivamente. Para el estudio del perfil proteico, las gónadas se analizaron mediante electroforesis en gel de poliacrilamida disociante donde se obtuvieron numerosas fracciones relacionadas a proteínas sarcoplasmáticas y miofibrilares. Por otra parte, la composición de aminoácidos mostró la presencia de aminoácidos esenciales, siendo predominantes la leucina y la treonina; mientras que los aminoácidos no esenciales predominantes fueron ácido aspártico, acido glutámico y glicina. Además, la presente investigación muestra por primera vez las características morfológicas, usando microscopía electrónica de barrido, de las gónadas de erizo detectando la presencia de estructuras globulares relacionadas con la presencia de actina. Los resultados del estudio sobre la caracterización parcial mejorará la comprensión de las propiedades fisicoquímicas de las gónadas de erizo S. franciscanus, que ayudarán a determinar su aprovechamiento como fuentes novedosas de alimentos nutricionales o funcionales.


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