et al., B. (2025). Exploring By-Products of Sepia officinalis: Evaluation of the Antibacterial Properties of Ink and Skin Extracts. Egyptian Journal of Aquatic Biology and Fisheries, 29(3), 161-172. doi: 10.21608/ejabf.2025.426038
Benchegra et al.. "Exploring By-Products of Sepia officinalis: Evaluation of the Antibacterial Properties of Ink and Skin Extracts". Egyptian Journal of Aquatic Biology and Fisheries, 29, 3, 2025, 161-172. doi: 10.21608/ejabf.2025.426038
et al., B. (2025). 'Exploring By-Products of Sepia officinalis: Evaluation of the Antibacterial Properties of Ink and Skin Extracts', Egyptian Journal of Aquatic Biology and Fisheries, 29(3), pp. 161-172. doi: 10.21608/ejabf.2025.426038
et al., B. Exploring By-Products of Sepia officinalis: Evaluation of the Antibacterial Properties of Ink and Skin Extracts. Egyptian Journal of Aquatic Biology and Fisheries, 2025; 29(3): 161-172. doi: 10.21608/ejabf.2025.426038
Exploring By-Products of Sepia officinalis: Evaluation of the Antibacterial Properties of Ink and Skin Extracts
The cuttlefish (Sepia officinalis) represent a valuable biological resource with potential applications in various fields. This study assessed the antimicrobial properties of two cuttlefish by-products: ink and skin extracts. A total of 348 cuttlefish specimens were collected for analysis. The ink extract was tested in its raw form, while two types of skin extracts were prepared: an acid-extracted skin gelatin and a trypsin-digested extract. The antimicrobial activity of these extracts was evaluated against ten pathogenic microorganisms, including Staphylococcus aureus, Escherichia coli, and Salmonella typhi, using streptomycin as a positive control. Results indicated varying degrees of antimicrobial activity among the three extracts. The raw ink extract exhibited the strongest inhibitory effect against all tested bacterial strains, with inhibition zones measuring 32 ± 4mm, and complete inhibition observed against certain strains such as Escherichia coli and Pseudomonas aeruginosa. In contrast, the acid-extracted skin gelatin and trypsin-digested extracts demonstrated lower antimicrobial activity, with inhibition zones measuring 23 ± 4 and 27 ± 1mm, respectively. These findings underscore the significant antimicrobial potential of cuttlefish by-products, particularly raw ink extract, in inhibiting pathogenic microorganisms. Further research is necessary to identify the bioactive compounds responsible for this activity and to explore potential applications in the food and agricultural industries.
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