Frontiers in nutrition · 2026
Beyond the role of the reproductive caste of chicatana ants (Atta mexicana) as an alternative protein source: nutritional, food safety, and bioactivity analysis.
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Mirón-Mérida Vicente A, Luzardo-Ocampo Ivan, Martínez-Avila Mariana, Urrutia-Baca Víctor H, Santacruz Arlette, Gallareta-Flores Eduardo Enrique, Antunes-Ricardo Marilena, Chuck-Hernandez Cristina, Pérez-Carrillo Esther
Аннотация
INTRODUCTION: Mexican leaf-cutter ants (Atta mexicana), also known as chicatana ants, have been consumed in Mexico since pre-Columbian times as a seasonal food commodity and delicacy. Most studies on this edible insect have focused on its nutritional value as a protein source. Because of its proximate composition, this insect can also be considered a source of other important macro- and micronutrients. However, due to its geographic location and collection practices, food safety risks may be present.
METHODS: In this study, chicatana ants were collected in Huatusco, Veracruz, Mexico, and analyzed to determine their nutritional value, the presence of heavy metals and pathogens, and potential compositional bioactivity related to lipids and phenolic compounds.
RESULTS AND DISCUSSION: Proximate analysis showed the importance of chicatana ants not only as a protein source (38.16%) with an adequate protein digestibility (79.06%) but also as a source of fat (36.54%), mainly composed of saturated and unsaturated fatty acids such as oleic (57.02%), palmitic (21.94%), stearic (14.05%), and linoleic acid (6.98%). Additionally, chicatana ants provide chitin (16.53%), fiber (12.85%), and minerals (1.91%), including microelements such as calcium (532.14 mg/kg), iron (93.92 mg/kg), and zinc (161.09 mg/kg). Selected concentrations (500 and 750 μg/ml) displayed cytoprotective effects under pro-oxidant conditions in Caco-2 cells and anti-inflammatory effects in polarized THP-1 macrophages, as indicated by significant nitrite reduction. Although freeze-drying did not reveal microbial contamination, lead levels exceeded the maximum permitted levels for some European Union-approved insect species (0.1 mg/kg), reinforcing the need to explore additional food safety concerns for chicatana ants and other edible insects.
CONCLUSION: The results highlight the nutritional and biological potential of A. mexicana lipids and phenolic compounds for manufacturing functional foods with these health benefits. However, the study also identified food safety concerns. Further research into specific biological mechanisms is necessary to confirm these effects and elucidate bioaccumulation mechanisms for contaminants and toxic compounds.
METHODS: In this study, chicatana ants were collected in Huatusco, Veracruz, Mexico, and analyzed to determine their nutritional value, the presence of heavy metals and pathogens, and potential compositional bioactivity related to lipids and phenolic compounds.
RESULTS AND DISCUSSION: Proximate analysis showed the importance of chicatana ants not only as a protein source (38.16%) with an adequate protein digestibility (79.06%) but also as a source of fat (36.54%), mainly composed of saturated and unsaturated fatty acids such as oleic (57.02%), palmitic (21.94%), stearic (14.05%), and linoleic acid (6.98%). Additionally, chicatana ants provide chitin (16.53%), fiber (12.85%), and minerals (1.91%), including microelements such as calcium (532.14 mg/kg), iron (93.92 mg/kg), and zinc (161.09 mg/kg). Selected concentrations (500 and 750 μg/ml) displayed cytoprotective effects under pro-oxidant conditions in Caco-2 cells and anti-inflammatory effects in polarized THP-1 macrophages, as indicated by significant nitrite reduction. Although freeze-drying did not reveal microbial contamination, lead levels exceeded the maximum permitted levels for some European Union-approved insect species (0.1 mg/kg), reinforcing the need to explore additional food safety concerns for chicatana ants and other edible insects.
CONCLUSION: The results highlight the nutritional and biological potential of A. mexicana lipids and phenolic compounds for manufacturing functional foods with these health benefits. However, the study also identified food safety concerns. Further research into specific biological mechanisms is necessary to confirm these effects and elucidate bioaccumulation mechanisms for contaminants and toxic compounds.