Changes in The Properties of Achatina fulica Mucin at Different Storage Conditions

Mucins are a heavily glycosylated protein family secreted by animals such as Achatina fulica. Limited information on snail mucin storage parameters has led to inconsistencies in A. fulica mucin protein content, hyaluronic acid concentration, microbial growth and antimicrobial properties. The present study analysed the quality of the snail mucin by using different storage temperatures as well as the presence of preservatives. The snail mucin was preserved at room temperature and 4 °C as well as treated with a preservative solution. The temperature and presence of preservative solution significantly impact the mucin sample, affecting the properties of mucin. Mucin samples treated with both preservative solutions and stored at 4 °C are the most preserved sample. The protein content of mucin was observed to be decreased over time from day 0 to day 60. Meanwhile, fluctuations of the hyaluronic concentration were observed over time from day 0 to day 60 as well. However, the antimicrobial properties of the mucin shown increased as exhibited by the average inhibition zone of the mucin against Escherichia coli and Staphylococcus aureus on treated mucin. In addition, the microbial growth on the sample decreases over time, as on day 60, treated mucins have no microbial growth. Inefficient mucin extraction and preservative solution preparation affect the mucin properties. Thus, further study should focus on mentioned problems to provide more information to preserve the snail mucin