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Sánchez-Estrada MDLL, Aguirre-Becerra H, Feregrino-Pérez AA. Bioactive compounds and biological activity in edible insects: A review. Heliyon 2024; 10:e24045. [PMID: 38293460 PMCID: PMC10825307 DOI: 10.1016/j.heliyon.2024.e24045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 12/09/2023] [Accepted: 01/02/2024] [Indexed: 02/01/2024] Open
Abstract
New strategies to combat hunger are a current and urgent demand. The increase in population has generated a high demand for products and services that affect food production, cultivation areas, and climate. Viable and sustainable alternative sources have been sought to meet food quality requirements. In this context, edible insects are a good source of macro-nutrients, and bioactive compounds confer biological properties that improve their nutritional aspects and benefit human health. This review aims to present the benefits and contributions of edible insects from the point of view of the biological contribution of macronutrients, and bioactive compounds, as well as consider some anti-nutritional aspects reported in edible insects. It was found that insects possess most of the macronutrients necessary for human life and are rich in bioactive compounds commonly found in plants. These bioactive compounds can vary significantly depending on the developmental stage, diet, and species of edible insects. However, they also contain phytochemicals in which anti-nutrients predominate, which can adversely affect humans with allergenic reactions or reduced nutrient viability when consumed in high amounts or for prolonged periods. Hydrocyanide, oxalates, soluble oxalate, and phytate are the most studied anti-nutrients. However, the doses at which they occur are far below the limits in foods. In addition, anti-nutrient levels decrease significantly in processing, such as oven-drying and defatting methods. However, there are few studies, so more trials are needed to avoid generalizing. Therefore, edible insects can be considered complete food.
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Affiliation(s)
- María de la Luz Sánchez-Estrada
- Center of Applied Research in Biosystems (CARB-CIAB), School of Engineering, Autonomous University of Querétaro-Campus Amazcala, Carretera Amazcala-Chichimequillas Km 1.0, C.P 76265 El Marqués, Querétaro, Mexico
| | - Humberto Aguirre-Becerra
- Center of Applied Research in Biosystems (CARB-CIAB), School of Engineering, Autonomous University of Querétaro-Campus Amazcala, Carretera Amazcala-Chichimequillas Km 1.0, C.P 76265 El Marqués, Querétaro, Mexico
| | - Ana Angélica Feregrino-Pérez
- Center of Applied Research in Biosystems (CARB-CIAB), School of Engineering, Autonomous University of Querétaro-Campus Amazcala, Carretera Amazcala-Chichimequillas Km 1.0, C.P 76265 El Marqués, Querétaro, Mexico
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52
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Conway A, Jaiswal S, Jaiswal AK. The Potential of Edible Insects as a Safe, Palatable, and Sustainable Food Source in the European Union. Foods 2024; 13:387. [PMID: 38338521 PMCID: PMC10855650 DOI: 10.3390/foods13030387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 01/04/2024] [Accepted: 01/05/2024] [Indexed: 02/12/2024] Open
Abstract
Entomophagy describes the practice of eating insects. Insects are considered extremely nutritious in many countries worldwide. However, there is a lethargic uptake of this practice in Europe where consuming insects and insect-based foodstuffs is often regarded with disgust. Such perceptions and concerns are often due to a lack of exposure to and availability of food-grade insects as a food source and are often driven by neophobia and cultural norms. In recent years, due to accelerating climate change, an urgency to develop alternate safe and sustainable food-sources has emerged. There are currently over 2000 species of insects approved by the World Health Organization as safe to eat and suitable for human consumption. This review article provides an updated overview of the potential of edible insects as a safe, palatable, and sustainable food source. Furthermore, legislation, food safety issues, and the nutritional composition of invertebrates including, but not limited, to crickets (Orthoptera) and mealworms (Coleoptera) are also explored within this review. This article also discusses insect farming methods and the potential upscaling of the industry with regard to future prospects for insects as a sustainable food source. Finally, the topics addressed in this article are areas of potential concern to current and future consumers of edible insects.
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Affiliation(s)
- Ann Conway
- School of Food Science and Environmental Health, Faculty of Sciences and Health, Technological University Dublin—City Campus, Grangegorman, Dublin 7, D07 ADY7, Ireland; (A.C.); (S.J.)
- Environmental Sustainability and Health Institute, Technological University Dublin—City Campus, Grangegorman, Dublin 7, D07 H6K8, Ireland
| | - Swarna Jaiswal
- School of Food Science and Environmental Health, Faculty of Sciences and Health, Technological University Dublin—City Campus, Grangegorman, Dublin 7, D07 ADY7, Ireland; (A.C.); (S.J.)
- Environmental Sustainability and Health Institute, Technological University Dublin—City Campus, Grangegorman, Dublin 7, D07 H6K8, Ireland
| | - Amit K. Jaiswal
- School of Food Science and Environmental Health, Faculty of Sciences and Health, Technological University Dublin—City Campus, Grangegorman, Dublin 7, D07 ADY7, Ireland; (A.C.); (S.J.)
- Environmental Sustainability and Health Institute, Technological University Dublin—City Campus, Grangegorman, Dublin 7, D07 H6K8, Ireland
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Traynor A, Burns DT, Wu D, Karoonuthaisiri N, Petchkongkaew A, Elliott CT. An analysis of emerging food safety and fraud risks of novel insect proteins within complex supply chains. NPJ Sci Food 2024; 8:7. [PMID: 38245539 PMCID: PMC10799884 DOI: 10.1038/s41538-023-00241-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Accepted: 11/29/2023] [Indexed: 01/22/2024] Open
Abstract
Food consumption play a crucial role in human life, yet conventional food production and consumption patterns can be detrimental to the environment. Thus, research and development has been directed towards alternative proteins, with edible insects being promising sources. Edible insects have been recognised for their sustainable benefits providing protein, with less emission of greenhouse gas, land and water usage compared to sources, such as beef, chicken, and dairy products. Among the over 2000 known edible insect species, only four, namely yellow mealworm (Tenebrio molitor), migratory locust/grasshopper (Locusta migratoria), grain mould beetle, also known as lesser mealworm which is a larval form of Alphitobius diaperinus (from the family of Tenebrionidae of darkling beetles) and house cricket (Acheta domesticus), are currently authorised in specific products through specific producers in the EU. The expansion of such foods into Western diets face challenges such as consumer barriers, gaps in microbiological and chemical safety hazard data during production and processing, and the potential for fraudulent supply chain activity. The main aim of this study was to map the supply chain, through interviews with personnel along the supply chain, coupled with searches for relevant publications and governmental documents. Thus, the main potential points of food safety and fraud along the edible insect supply chain were identified. Feed substrate was identified as the main area of concern regarding microbiological and chemical food safety and novel processing techniques were forecast to be of most concern for future fraudulent activity. Despite the on-going authorisation of insect species in many countries there are substantial food safety and authenticity information gaps in this industry that need to be addressed before edible insects can be viewed as a safe and sustainable protein sources by Western consumers.
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Affiliation(s)
- A Traynor
- Institute for Global Food Security, School of Biological Sciences, Queen's University of Belfast, Belfast, BT9 5DL, Northern Ireland, UK
| | - D Thorburn Burns
- Institute for Global Food Security, School of Biological Sciences, Queen's University of Belfast, Belfast, BT9 5DL, Northern Ireland, UK
| | - D Wu
- National Measurement Laboratory: Centre of Excellence in Agriculture and Food Integrity, Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, 19 Chlorine Gardens, Belfast, Northern Ireland, BT9 5DL, UK
| | - N Karoonuthaisiri
- Institute for Global Food Security, School of Biological Sciences, Queen's University of Belfast, Belfast, BT9 5DL, Northern Ireland, UK
- National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, 111 Thailand Science Park, Phahonyothin Road, Pathumthani, 12120, Thailand
- International Joint Research Centre on Food Security (IJC-FOODSEC), 113 Thailand Science Park, Phahonyothin Road, Khong Luang, Pathum Thani, 12120, Thailand
| | - A Petchkongkaew
- International Joint Research Centre on Food Security (IJC-FOODSEC), 113 Thailand Science Park, Phahonyothin Road, Khong Luang, Pathum Thani, 12120, Thailand
- School of Food Science and Technology, Faculty of Science and Technology, Thammasat University, 99 Mhu 18, Phahonyothin road, Khong Luang, Pathum Thani, 12120, Thailand
| | - C T Elliott
- Institute for Global Food Security, School of Biological Sciences, Queen's University of Belfast, Belfast, BT9 5DL, Northern Ireland, UK.
- International Joint Research Centre on Food Security (IJC-FOODSEC), 113 Thailand Science Park, Phahonyothin Road, Khong Luang, Pathum Thani, 12120, Thailand.
- School of Food Science and Technology, Faculty of Science and Technology, Thammasat University, 99 Mhu 18, Phahonyothin road, Khong Luang, Pathum Thani, 12120, Thailand.
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Dridi C, Millette M, Salmieri S, Aguilar Uscanga BR, Lacroix S, Venneri T, Sarmast E, Allahdad Z, Di Marzo V, Silvestri C, Lacroix M. Effect of a Probiotic Beverage Enriched with Cricket Proteins on the Gut Microbiota: Composition of Gut and Correlation with Nutritional Parameters. Foods 2024; 13:204. [PMID: 38254505 PMCID: PMC10814958 DOI: 10.3390/foods13020204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 12/19/2023] [Accepted: 12/25/2023] [Indexed: 01/24/2024] Open
Abstract
The health and balance of the gut microbiota are known to be linked to diet composition and source, with fermented products and dietary proteins potentially providing an exceptional advantage for the gut. The purpose of this study was to evaluate the effect of protein hydrolysis, using a probiotic beverage enriched with either cricket protein (CP) or cricket protein hydrolysates (CP.Hs), on the composition of the gut microbiota of rats. Taxonomic characterization of the gut microbiota in fecal samples was carried out after a 14-day nutritional study to identify modifications induced by a CP- and CP.H-enriched fermented probiotic product. The results showed no significant differences (p > 0.05) in the diversity and richness of the gut microbiota among the groups fed with casein (positive control), CP-enriched, and fermented CP.H-enriched probiotic beverages; however, the overall composition of the microbiota was altered, with significant modifications in the relative abundance of several bacterial families and genera. In addition, fermented CP.H-enriched probiotic beverages could be related to the decrease in the number of potential pathogens such as Enterococcaceae. The association of gut microbiota with the nutritional parameters was determined and the results showed that digestibility and the protein efficiency ratio (PER) were highly associated with the abundance of several taxa.
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Affiliation(s)
- Chaima Dridi
- Research Laboratories in Sciences, Applied to Food (RESALA), Canadian Irradiation Centre (CIC), INRS Armand-Frappier Health Biotechnology Research Centre, Laval, QC H7V 1B7, Canada (M.M.)
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Mathieu Millette
- Research Laboratories in Sciences, Applied to Food (RESALA), Canadian Irradiation Centre (CIC), INRS Armand-Frappier Health Biotechnology Research Centre, Laval, QC H7V 1B7, Canada (M.M.)
- Bio-K+, a Kerry Company, Preclinical Research Division, Laval, QC H7V 4B3, Canada
| | - Stephane Salmieri
- Research Laboratories in Sciences, Applied to Food (RESALA), Canadian Irradiation Centre (CIC), INRS Armand-Frappier Health Biotechnology Research Centre, Laval, QC H7V 1B7, Canada (M.M.)
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Blanca R. Aguilar Uscanga
- Research Laboratory of Industrial Microbiology, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Guadalajara 44430, Mexico;
| | - Sebastien Lacroix
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
- Faculty of Agriculture and Food Sciences (FSAA), Université Laval, Quebec, QC G1V 0A6, Canada;
| | - Tommaso Venneri
- Joint International Research Unit on Chemical and Biomolecular Research on the Microbiomeand Its Impact on Metabolic Health and Nutrition (UMI-MicroMeNu), Université Laval, Quebec, QC G1V 0A6, Canada
- Heart and Lung Institute Research Centre (IUCPQ), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Elham Sarmast
- Research Laboratories in Sciences, Applied to Food (RESALA), Canadian Irradiation Centre (CIC), INRS Armand-Frappier Health Biotechnology Research Centre, Laval, QC H7V 1B7, Canada (M.M.)
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Zahra Allahdad
- Research Laboratories in Sciences, Applied to Food (RESALA), Canadian Irradiation Centre (CIC), INRS Armand-Frappier Health Biotechnology Research Centre, Laval, QC H7V 1B7, Canada (M.M.)
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Vincenzo Di Marzo
- Joint International Research Unit on Chemical and Biomolecular Research on the Microbiomeand Its Impact on Metabolic Health and Nutrition (UMI-MicroMeNu), Université Laval, Quebec, QC G1V 0A6, Canada
- Heart and Lung Institute Research Centre (IUCPQ), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Cristoforo Silvestri
- Faculty of Agriculture and Food Sciences (FSAA), Université Laval, Quebec, QC G1V 0A6, Canada;
- Heart and Lung Institute Research Centre (IUCPQ), Université Laval, Quebec, QC G1V 0A6, Canada
- Nutrition, Health and Society (NUTRISS) Centre, Department of Medicine, Faculty of Medicine, Université Laval, Quebec, QC G1V 0A6, Canada
| | - Monique Lacroix
- Research Laboratories in Sciences, Applied to Food (RESALA), Canadian Irradiation Centre (CIC), INRS Armand-Frappier Health Biotechnology Research Centre, Laval, QC H7V 1B7, Canada (M.M.)
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
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Li P, Sheng L, Ye Y, Wang JS, Geng S, Ning D, Sun X. Allergenicity of alternative proteins: research hotspots, new findings, evaluation strategies, regulatory status, and future trends: a bibliometric analysis. Crit Rev Food Sci Nutr 2024:1-12. [PMID: 38189352 DOI: 10.1080/10408398.2023.2299748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2024]
Abstract
As the world population rises, the demand for protein increases, leading to a widening gap in protein supply. There is an unprecedented interest in the development of alternative proteins, but their allergenicity has raised consumer concerns. This review aims to highlight and correlate the current research status of allergenicity studies on alternative proteins based on previously published studies. Current research keywords, hotspots and trends in alternative protein sensitization were analyzed using a mixed-method approach that combined bibliometric analysis and literature review. According to the bibliometric analysis, current research is primarily focused on food science, agriculture, and immunology. There are significant variations in the type and amount of allergens found in alternative proteins. A significant amount of research has been focused on studying plant-based proteins and the cross-reactivity of insect proteins. The allergenicity of alternative proteins has not been studied extensively or in depth. The allergenicity of other alternative proteins and the underlying mechanisms warrant further study. In addition, the lack of a standardized allergy assessment strategy calls for additional efforts by international organizations and collaborations among different countries. This review provides new research and regulatory perspectives for the safe utilization of alternative proteins in human food systems.
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Affiliation(s)
- Peipei Li
- School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, P.R. China
- Yixing Institute of Food and Biotechnology Co., Ltd, Yixing, P.R. China
| | - Lina Sheng
- School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, P.R. China
- Yixing Institute of Food and Biotechnology Co., Ltd, Yixing, P.R. China
| | - Yongli Ye
- School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, P.R. China
- Yixing Institute of Food and Biotechnology Co., Ltd, Yixing, P.R. China
| | - Jia-Sheng Wang
- Department of Environmental Health Science, University of Georgia, Athens, Georgia, USA
| | - Shuxiang Geng
- Yunnan Academy of Forestry and Grassland, Kunming, P.R. China
| | - Deli Ning
- Yunnan Academy of Forestry and Grassland, Kunming, P.R. China
| | - Xiulan Sun
- School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, P.R. China
- Yixing Institute of Food and Biotechnology Co., Ltd, Yixing, P.R. China
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56
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Herdeiro FM, Carvalho MO, Nunes MC, Raymundo A. Development of Healthy Snacks Incorporating Meal from Tenebrio molitor and Alphitobius diaperinus Using 3D Printing Technology. Foods 2024; 13:179. [PMID: 38254480 PMCID: PMC10814933 DOI: 10.3390/foods13020179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 12/05/2023] [Accepted: 12/31/2023] [Indexed: 01/24/2024] Open
Abstract
This study analyzes the nutritional properties of edible insects, specifically Tenebrio molitor and Alphitobius diaperinus, and explores the potential of 3D printing technology to introduce a nutritious and tasty alternative to essential nutrients for Western consumers. An original formulation for the printing of snacks with microalgae was adapted to incorporate edible insects. Concentrations of 10% of edible insects, both isolated and mixed, were incorporated into the developed ink-doughs. Stress and frequency sweeps were performed on the doughs to understand the rheology and the impact on the internal structure to better adapt these materials to the 3D printing process. The nutritional profile of the developed snacks was assessed, revealing a significant amount of protein, enough to claim the snacks as a "source of protein", as well as an increased mineral profile, when compared to the control snack. The antioxidant profile and total phenolic content were equally assessed. Finally, a sensory analysis test was performed, comparing the control snack to three other samples containing 10% T. molitor, 10% A. diaperinus and 5% + 5% of T. molitor and A. diaperinus, respectively, resulting in a preference for the A. diaperinus and for the combination of the two insects. Considered as a "novel food", foods incorporating edible insects represent, in fact, the reintroduction of foods used in the West before the Middle Ages, when the Judeo-Christian tradition began to consider insects as not kosher. Educating consumers about the transition to novel foods can be helped by 3D printing food, as an innovative process that can be used to design creative rich animal protein snacks that make final products more appealing and acceptable to consumers.
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Affiliation(s)
| | | | | | - Anabela Raymundo
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal; (F.M.H.); (M.O.C.); (M.C.N.)
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57
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Chalghaf M, Charradi K, Ksouri R, Alsulami QA, Jaouani A, Keshk SMAS, Hayouni EA. Physicochemical characterization of chitin extracted by different treatment sequences from an edible insect. Int J Biol Macromol 2023; 253:127156. [PMID: 37778575 DOI: 10.1016/j.ijbiomac.2023.127156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 09/23/2023] [Accepted: 09/28/2023] [Indexed: 10/03/2023]
Abstract
Chitin present in the shell of edible insects is a potential source of chitin, lipids, and proteins, and it exerts various biological activities. Thus far, only a few studies have focused on the use of chitin as a source of high-protein-diet oligosaccharides. The use of insect chitin for the production of high-protein-diet oligosaccharides can lessen the reliance on diet crops. Moreover, although chitin composition in Tenebrio molitor larva, pupa, and adult has been extensively investigated, chitin extraction from T. molitor larval whole body and exuvium has received poor attention. The present study compared the effectiveness of two techniques for extracting high-protein-diet chitin oligosaccharide from an edible insect (T. molitor). Two different extraction sequences of chitin from the larval stage (molitor stage larvae) and adult stage (molitor stage adult) of edible T. molitor were investigated. Two processing steps were employed: (a) deproteinization (DEP) and (b) demineralization (DEM) treatments. Differences in the order, conditions, and period of their application resulted in two different chitin extraction procedures. The viscosity, degree of polymerization, and crystallinity index of the chitin extracted using the two procedures were measured, and its chemical components (chitin, ash, protein, fat, and moisture contents) were determined. T. molitor adults and larvae treated sequentially with DEM-DEP demonstrated the greatest yield of approximately 14.62 % ± 0.15 and 6.096 % ± 0.10 %, respectively. By contrast, when treated sequentially with DEP-DEM, the recorded yields were 10.96 % ± 0.18 and 5.31 % ± 0.38, respectively. Differences in the degree of deacetylation between both methods were observed. Additionally, Fourier transform infrared spectroscopy and X-ray diffractometry of the extracted chitin along with a commercial sample revealed consistent chain conformation, mean hydrogen bonding, and crystallinity index. In this way, residues produced by farmed edible insects can be recovered and used as a novel source of chitin.
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Affiliation(s)
- Manel Chalghaf
- Laboratory of Aromatic and Medicinal Plants, Centre of Biotechnology of Borj-Cedria, Tunisia
| | - Khaled Charradi
- Nanomaterials and Systems for Renewable Energy Laboratory, Research and Technology Centre of Energy, Technoparc Borj Cedria, BP 095 Hammam Lif, Tunisia
| | - Riadh Ksouri
- Laboratory of Aromatic and Medicinal Plants, Centre of Biotechnology of Borj-Cedria, Tunisia
| | - Qana A Alsulami
- Chemistry Department, Faculty of Science, King Abdulaziz University, 21589 Jeddah, Saudi Arabia
| | - Atef Jaouani
- University of Tunis El Manar, Laboratory of Bioresources, Environment and Biotechnology (LR22ES04), Higher Institute of Applied Biological Sciences of Tunisia (ISSBAT), 9 Street Zouheir Essafi CP 1006, Tunisia
| | - Sherif M A S Keshk
- University of Tunis El Manar, Laboratory of Bioresources, Environment and Biotechnology (LR22ES04), Higher Institute of Applied Biological Sciences of Tunisia (ISSBAT), 9 Street Zouheir Essafi CP 1006, Tunisia
| | - El Akrem Hayouni
- Laboratory of Aromatic and Medicinal Plants, Centre of Biotechnology of Borj-Cedria, Tunisia.
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Müller Richli M, Weinlaender F, Wallner M, Pöllinger-Zierler B, Kern J, Scheeder MRL. Effect of feeding Alphitobius diaperinus meal on fattening performance and meat quality of growing-finishing pigs. JOURNAL OF APPLIED ANIMAL RESEARCH 2023. [DOI: 10.1080/09712119.2023.2176311] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/18/2023]
Affiliation(s)
- Martina Müller Richli
- SUISAG, Sempach, Switzerland
- School of Agricultural, Forest and Food Sciences, BFH-HAFL, Bern University of Applied Sciences, Zollikofen, Switzerland
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59
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Ponton F, Tan YX, Forster CC, Austin AJ, English S, Cotter SC, Wilson K. The complex interactions between nutrition, immunity and infection in insects. J Exp Biol 2023; 226:jeb245714. [PMID: 38095228 DOI: 10.1242/jeb.245714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2023]
Abstract
Insects are the most diverse animal group on the planet. Their success is reflected by the diversity of habitats in which they live. However, these habitats have undergone great changes in recent decades; understanding how these changes affect insect health and fitness is an important challenge for insect conservation. In this Review, we focus on the research that links the nutritional environment with infection and immune status in insects. We first discuss the research from the field of nutritional immunology, and we then investigate how factors such as intracellular and extracellular symbionts, sociality and transgenerational effects may interact with the connection between nutrition and immunity. We show that the interactions between nutrition and resistance can be highly specific to insect species and/or infection type - this is almost certainly due to the diversity of insect social interactions and life cycles, and the varied environments in which insects live. Hence, these connections cannot be easily generalised across insects. We finally suggest that other environmental aspects - such as the use of agrochemicals and climatic factors - might also influence the interaction between nutrition and resistance, and highlight how research on these is essential.
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Affiliation(s)
- Fleur Ponton
- School of Natural Sciences , Macquarie University, North Ryde, NSW 2109, Australia
| | - Yin Xun Tan
- School of Natural Sciences , Macquarie University, North Ryde, NSW 2109, Australia
| | - Casey C Forster
- School of Natural Sciences , Macquarie University, North Ryde, NSW 2109, Australia
| | | | - Sinead English
- School of Biological Sciences , University of Bristol, Bristol, BS8 1QU, UK
| | | | - Kenneth Wilson
- Lancaster Environment Centre, Lancaster University, Lancaster, LA1 4YQ, UK
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Marinopoulou A, Kagioglou G, Vacharakis N, Raphaelides S, Papageorgiou M. Effects of the Incorporation of Male Honey Bees on Dough Properties and on Wheat Flour Bread's Quality Characteristics. Foods 2023; 12:4411. [PMID: 38137215 PMCID: PMC10742990 DOI: 10.3390/foods12244411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 12/04/2023] [Accepted: 12/05/2023] [Indexed: 12/24/2023] Open
Abstract
Two different levels (5 and 10%) of male honey bees (drones) in powder form were incorporated into wheat flour, and their impact on dough properties and on bread-quality characteristics were investigated. The incorporation of the drone powder to the wheat flour caused a decrease in the extensibility and energy of the dough in the extensograph and an increase in the dough's maximum resistance with increasing levels of the added drone powder. The elongational viscosity values of the dough fortified with drone powder were significantly higher than those of the control wheat flour dough. The breads supplemented with 10% drone powder exhibited lower lightness (L*) values compared to the control bread. The addition of drone powder led to an increase in the total dietary fiber content and insoluble dietary fiber content in the fortified bread. Significant differences in the specific volume values were observed between the control bread and the corresponding ones with 10% drone powder. Upon storage, the moisture content of the crumb of the control bread and of the fortified breads were both significantly decreased, while the addition of the drone powder to the wheat flour bread increased the crumb hardness and gumminess but decreased the cohesiveness of the breads.
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Affiliation(s)
| | | | | | | | - Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University, Alexandrian Campus, 57400 Thessaloniki, Greece; (A.M.); (G.K.); (N.V.); (S.R.)
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Ma L, Xu J, Yu Y, Wang D, Yu M, Zhang X, Yang X, Xu X. Effect of high-intensity ultrasound on the structural and functional properties of proteins in housefly larvae (Musca demestica). ULTRASONICS SONOCHEMISTRY 2023; 101:106673. [PMID: 37931343 PMCID: PMC10654224 DOI: 10.1016/j.ultsonch.2023.106673] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 10/27/2023] [Accepted: 10/30/2023] [Indexed: 11/08/2023]
Abstract
Insect protein has gradually attracted wide attention from the international research community as a promising source of high-quality protein that can replace traditional protein sources. The larvae of the housefly, a prevalent and widespread species, contain high levels of protein with beneficial properties, namely, anti-fatigue, anti-radiation, and anti-aging functions, as well as liver protection and immunity enhancement. This work thoroughly examined the impact of high-intensity ultrasound (HIUS) on the structural and functional characteristics of housefly larval concentrate protein (HLCP). HLCP samples were sonicated for 20 min at a frequency of 20 kHz with varying energies (0, 100, 200, 300, 400, and 500 W). The findings demonstrated that sonication considerably altered the secondary and tertiary structures of HLCP but had no effect on molecular weight. With an increase in ultrasonic power, HLCP's particle size shrank, more hydrophobic groups were exposed, more free sulfhydryl groups were present, the solution's stability improved, and HLCP's solubility rose. In addition, HLCP's emulsification and foaming abilities were improved by HIUS treatment. It is anticipated that this study's findings will offer fresh insights into the implementation of HLCP in the food sector.
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Affiliation(s)
- Longkai Ma
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Jinzhao Xu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Yansong Yu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Danping Wang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Miao Yu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Xuyan Zhang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Xiaoying Yang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; College of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Xiaoxi Xu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; College of Food Science, Northeast Agricultural University, Harbin 150030, PR China.
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62
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Bianco M, Ventura G, Calvano CD, Losito I, Cataldi TRI. Food allergen detection by mass spectrometry: From common to novel protein ingredients. Proteomics 2023; 23:e2200427. [PMID: 37691088 DOI: 10.1002/pmic.202200427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 08/04/2023] [Accepted: 08/10/2023] [Indexed: 09/12/2023]
Abstract
Food allergens are molecules, mainly proteins, that trigger immune responses in susceptible individuals upon consumption even when they would otherwise be harmless. Symptoms of a food allergy can range from mild to acute; this last effect is a severe and potentially life-threatening reaction. The European Union (EU) has identified 14 common food allergens, but new allergens are likely to emerge with constantly changing food habits. Mass spectrometry (MS) is a promising alternative to traditional antibody-based assays for quantifying multiple allergenic proteins in complex matrices with high sensitivity and selectivity. Here, the main allergenic proteins and the advantages and drawbacks of some MS acquisition protocols, such as multiple reaction monitoring (MRM) and data-dependent analysis (DDA) for identifying and quantifying common allergenic proteins in processed foodstuffs are summarized. Sections dedicated to novel foods like microalgae and insects as new sources of allergenic proteins are included, emphasizing the significance of establishing stable marker peptides and validated methods using database searches. The discussion involves the in-silico digestion of allergenic proteins, providing insights into their potential impact on immunogenicity. Finally, case studies focussing on microalgae highlight the value of MS as an effective analytical tool for ensuring regulatory compliance throughout the food control chain.
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Affiliation(s)
- Mariachiara Bianco
- Dipartimento di Chimica, Università degli Studi di Bari Aldo Moro, Bari, Italy
| | - Giovanni Ventura
- Dipartimento di Chimica, Università degli Studi di Bari Aldo Moro, Bari, Italy
- Centro interdipartimentale SMART, Università degli Studi di Bari Aldo Moro, Bari, Italy
| | - Cosima D Calvano
- Dipartimento di Chimica, Università degli Studi di Bari Aldo Moro, Bari, Italy
- Centro interdipartimentale SMART, Università degli Studi di Bari Aldo Moro, Bari, Italy
| | - Ilario Losito
- Dipartimento di Chimica, Università degli Studi di Bari Aldo Moro, Bari, Italy
- Centro interdipartimentale SMART, Università degli Studi di Bari Aldo Moro, Bari, Italy
| | - Tommaso R I Cataldi
- Dipartimento di Chimica, Università degli Studi di Bari Aldo Moro, Bari, Italy
- Centro interdipartimentale SMART, Università degli Studi di Bari Aldo Moro, Bari, Italy
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63
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Hasnan FFB, Feng Y, Sun T, Parraga K, Schwarz M, Zarei M. Insects as Valuable Sources of Protein and Peptides: Production, Functional Properties, and Challenges. Foods 2023; 12:4243. [PMID: 38231647 DOI: 10.3390/foods12234243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 11/14/2023] [Accepted: 11/16/2023] [Indexed: 01/19/2024] Open
Abstract
As the global population approaches 10 billion by 2050, the critical need to ensure food security becomes increasingly pronounced. In response to the urgent problems posed by global population growth, our study adds to the growing body of knowledge in the field of alternative proteins, entomophagy, insect-based bioactive proteolysates, and peptides. It also provides novel insights with essential outcomes for guaranteeing a safe and sustainable food supply in the face of rising global population demands. These results offer insightful information to researchers and policymakers tackling the intricate relationship between population expansion and food supplies. Unfortunately, conventional agricultural practices are proving insufficient in meeting these demands. Pursuing alternative proteins and eco-friendly food production methods has gained urgency, embracing plant-based proteins, cultivated meat, fermentation, and precision agriculture. In this context, insect farming emerges as a promising strategy to upcycle agri-food waste into nutritious protein and fat, meeting diverse nutritional needs sustainably. A thorough analysis was conducted to evaluate the viability of insect farming, investigate insect nutrition, and review the techniques and functional properties of protein isolation. A review of peptide generation from insects was conducted, covering issues related to hydrolysate production, protein extraction, and peptide identification. The study addresses the nutritional value and global entomophagy habits to elucidate the potential of insects as sources of peptides and protein. This inquiry covers protein and hydrolysate production, highlighting techniques and bioactive peptides. Functional properties of insect proteins' solubility, emulsification, foaming, gelation, water-holding, and oil absorption are investigated. Furthermore, sensory aspects of insect-fortified foods as well as challenges, including Halal and Kosher considerations, are explored across applications. Our review underscores insects' promise as sustainable protein and peptide contributors, offering recommendations for further research to unlock their full potential.
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Affiliation(s)
- Fatin Fayuni Binti Hasnan
- Department of Food Science and Technology, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam 40450, Malaysia
| | - Yiming Feng
- Virginia Seafood Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University, Hampton, VA 23669, USA
| | - Taozhu Sun
- Virginia Seafood Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University, Hampton, VA 23669, USA
| | - Katheryn Parraga
- Virginia Seafood Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University, Hampton, VA 23669, USA
| | - Michael Schwarz
- Virginia Seafood Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University, Hampton, VA 23669, USA
| | - Mohammad Zarei
- Virginia Seafood Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University, Hampton, VA 23669, USA
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64
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Kępińska-Pacelik J, Biel W, Podsiadło C, Tokarczyk G, Biernacka P, Bienkiewicz G. Nutritional Value of Banded Cricket and Mealworm Larvae. Foods 2023; 12:4174. [PMID: 38002231 PMCID: PMC10670232 DOI: 10.3390/foods12224174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2023] [Revised: 11/16/2023] [Accepted: 11/18/2023] [Indexed: 11/26/2023] Open
Abstract
Insect farming is more ecological than traditional animal farming, as it requires less water and contributes to lower greenhouse gas emissions. In our study, banded cricket (BC) and mealworm larvae (ML) were analyzed. The proximate composition was determined according to Association of Official Analytical Chemists. The mineral content was determined by colorimetry and mass spectrometry. Fatty acid methyl esters (FAMEs) were obtained from the samples and separated using a gas chromatography apparatus, coupled with a mass spectrometer. Our research confirmed that insects are a rich source of protein, with ML containing significantly more protein than BC (74.41 and 65.66 g/100 g dry matter (DM), respectively). In terms of the content of macrominerals, ML was significantly richer than BC, especially in terms of magnesium content (8.75 g/100 g DM). In terms of the content of saturated fatty acids, BC contained almost twice as much as ML (40.05 and 24.74% of the sum of fatty acids, respectively). EPA and DHA were only detected in the fat of BC. The presented results prove that both ML and BC can be good sources of protein both in human and companion animal diets. The component that is predominantly high in insects is fat, with a favorable fatty acid profile, especially in terms of polyunsaturated fatty acids. This study contributes new knowledge on the nutritional value of edible insects. In this research, we included three different nitrogen conversion factors for crude protein content. Our results partially confirm previous studies by other authors, although they provide new information on the content of fatty acids.
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Affiliation(s)
- Jagoda Kępińska-Pacelik
- Department of Monogastric Animal Sciences, Division of Animal Nutrition and Food, West Pomeranian University of Technology in Szczecin, Klemensa Janickiego 29, 71-270 Szczecin, Poland;
| | - Wioletta Biel
- Department of Monogastric Animal Sciences, Division of Animal Nutrition and Food, West Pomeranian University of Technology in Szczecin, Klemensa Janickiego 29, 71-270 Szczecin, Poland;
| | - Cezary Podsiadło
- Department of Agroengineering, Division of Irrigation, West Pomeranian University of Technology in Szczecin, Juliusza Słowackiego 17, 71-434 Szczecin, Poland;
| | - Grzegorz Tokarczyk
- Department of Fish, Plant and Gastronomy Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Papieża Pawła VI 4, 71-459 Szczecin, Poland; (G.T.); (P.B.)
| | - Patrycja Biernacka
- Department of Fish, Plant and Gastronomy Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Papieża Pawła VI 4, 71-459 Szczecin, Poland; (G.T.); (P.B.)
| | - Grzegorz Bienkiewicz
- Department of Commodity Science, Quality Assessment, Process Engineering and Human Nutrition, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Papieża Pawła VI 4, 71-459 Szczecin, Poland;
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65
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Choi YS, Lee JH, Kim TK, Shin DM. Edible insects in food. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 108:223-264. [PMID: 38461000 DOI: 10.1016/bs.afnr.2023.10.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/11/2024]
Abstract
Edible insects, with their high protein and lipid content, offer a safe and cost-effective alternative to traditional protein sources. They are environmentally friendly, emitting fewer greenhouse gases and requiring less water than livestock farming. Their rapid reproduction, efficiency, and labor-saving qualities make them attractive for industry. However, the unappealing appearance of edible insects hinders consumer acceptance. To overcome this, materialization technologies should be developed, and negative perceptions addressed with objective data. Promoting the nutritional value, safe rearing, disease prevention, and cost-efficiency of edible insects can boost consumer interest. Commercializing various insect products is crucial to revitalize their integration into the food industry.
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Affiliation(s)
- Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea.
| | - Jae Hoon Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
| | - Dong-Min Shin
- Food Science and Technology, Keimyung University, Daegu, Republic of Korea
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Perez-Santaescolastica C, de Pril I, van de Voorde I, Fraeye I. Fatty Acid and Amino Acid Profiles of Seven Edible Insects: Focus on Lipid Class Composition and Protein Conversion Factors. Foods 2023; 12:4090. [PMID: 38002148 PMCID: PMC10670213 DOI: 10.3390/foods12224090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 11/02/2023] [Accepted: 11/07/2023] [Indexed: 11/26/2023] Open
Abstract
This study is based on the fatty acid and amino acid profiles of seven edible insect species: Acheta domesticus, Alphitobius diaperinus, Blaptica dubia, Galleria mellonella, Locusta migratoria, Tenebrio molitor, and Zophobas morio. The aim of the present study is to provide new data on the fatty acid distributions among lipid classes as well as the species-specific protein conversion factor (Kp) of a wide range of insects in order to further improve the nutritional characterisation of insects as food. Oleic acid was the predominant fatty acid in all insects except for A. domesticus, in which a significantly higher percentage of linoleic acid was found. The majority of the lipids were neutral lipids. A significant amount of α-linolenic acid in the phospholipid fraction of L. migratoria was shown, while in T. molitor, phospholipids were the only fraction in which a measurable amount of docosahexaenoic acid was found. Overall, in most insects, the phospholipid fraction had the highest polyunsaturated fatty acid content compared to the other classes, which may be protective in terms of auto-oxidative stability. Kp values in the range of 4.17 to 6.43 were obtained. Within the nutritional quality indices, all insects showed healthy fatty acids and high-quality amino acid profiles.
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Affiliation(s)
- Cristina Perez-Santaescolastica
- Research Group of Meat Technology & Science of Protein-Rich Foods (MTSP), Department of Microbial and Molecular Systems (M2S), KU Leuven—Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium;
| | - Ilse de Pril
- Research Group Enzyme, Fermentation and Brewing Technology (EFBT), Department of Microbial and Molecular Systems (M2S), KU Leuven—Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium; (I.d.P.); (I.v.d.V.)
| | - Ilse van de Voorde
- Research Group Enzyme, Fermentation and Brewing Technology (EFBT), Department of Microbial and Molecular Systems (M2S), KU Leuven—Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium; (I.d.P.); (I.v.d.V.)
| | - Ilse Fraeye
- Research Group of Meat Technology & Science of Protein-Rich Foods (MTSP), Department of Microbial and Molecular Systems (M2S), KU Leuven—Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium;
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67
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Li M, Mao C, Li X, Jiang L, Zhang W, Li M, Liu H, Fang Y, Liu S, Yang G, Hou X. Edible Insects: A New Sustainable Nutritional Resource Worth Promoting. Foods 2023; 12:4073. [PMID: 38002131 PMCID: PMC10670618 DOI: 10.3390/foods12224073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2023] [Revised: 11/06/2023] [Accepted: 11/07/2023] [Indexed: 11/26/2023] Open
Abstract
Edible insects are a highly nutritious source of protein and are enjoyed by people all over the world. Insects contain various other nutrients and beneficial compounds, such as lipids, vitamins and minerals, chitin, phenolic compounds, and antimicrobial peptides, which contribute to good health. The practice of insect farming is far more resource-efficient compared to traditional agriculture and animal husbandry, requiring less land, energy, and water, and resulting in a significantly lower carbon footprint. In fact, insects are 12 to 25 times more efficient than animals in converting low-protein feed into protein. When it comes to protein production per unit area, insect farming only requires about one-eighth of the land needed for beef production. Moreover, insect farming generates minimal waste, as insects can consume food and biomass that would otherwise go to waste, contributing to a circular economy that promotes resource recycling and reuse. Insects can be fed with agricultural waste, such as unused plant stems and food scraps. Additionally, the excrement produced by insects can be used as fertilizer for crops, completing the circular chain. Despite the undeniable sustainability and nutritional benefits of consuming insects, widespread acceptance of incorporating insects into our daily diets still has a long way to go. This paper provides a comprehensive overview of the nutritional value of edible insects, the development of farming and processing technologies, and the problems faced in the marketing of edible insect products and insect foods to improve the reference for how people choose edible insects.
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Affiliation(s)
- Mengjiao Li
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; (M.L.); (Y.F.); (S.L.); (G.Y.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- College of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang 222005, China; (C.M.); (X.L.); (L.J.); (W.Z.); (M.L.)
| | - Chengjuan Mao
- College of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang 222005, China; (C.M.); (X.L.); (L.J.); (W.Z.); (M.L.)
| | - Xin Li
- College of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang 222005, China; (C.M.); (X.L.); (L.J.); (W.Z.); (M.L.)
| | - Lei Jiang
- College of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang 222005, China; (C.M.); (X.L.); (L.J.); (W.Z.); (M.L.)
| | - Wen Zhang
- College of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang 222005, China; (C.M.); (X.L.); (L.J.); (W.Z.); (M.L.)
| | - Mengying Li
- College of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang 222005, China; (C.M.); (X.L.); (L.J.); (W.Z.); (M.L.)
| | - Huixue Liu
- College of Plant Protection, Nanjing Agricultural University, Nanjing 210095, China;
| | - Yaowei Fang
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; (M.L.); (Y.F.); (S.L.); (G.Y.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- Jiangsu Marine Resources Development Research Institute, Jiangsu Ocean University, Lianyungang 222005, China
| | - Shu Liu
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; (M.L.); (Y.F.); (S.L.); (G.Y.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- Jiangsu Marine Resources Development Research Institute, Jiangsu Ocean University, Lianyungang 222005, China
| | - Guang Yang
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; (M.L.); (Y.F.); (S.L.); (G.Y.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- Jiangsu Marine Resources Development Research Institute, Jiangsu Ocean University, Lianyungang 222005, China
| | - Xiaoyue Hou
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; (M.L.); (Y.F.); (S.L.); (G.Y.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- College of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang 222005, China; (C.M.); (X.L.); (L.J.); (W.Z.); (M.L.)
- Jiangsu Marine Resources Development Research Institute, Jiangsu Ocean University, Lianyungang 222005, China
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Siddiqui SA, Tettey E, Yunusa BM, Ngah N, Debrah SK, Yang X, Fernando I, Povetkin SN, Shah MA. Legal situation and consumer acceptance of insects being eaten as human food in different nations across the world-A comprehensive review. Compr Rev Food Sci Food Saf 2023; 22:4786-4830. [PMID: 37823805 DOI: 10.1111/1541-4337.13243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2023] [Revised: 08/06/2023] [Accepted: 08/28/2023] [Indexed: 10/13/2023]
Abstract
Insect consumption is a traditional practice in many countries. Currently, the urgent need for ensuring food sustainability and the high pressure from degrading environment are urging food scientists to rethink the possibility of introducing edible insects as a promising food type. However, due to the lack of the standardized legislative rules and the adequate scientific data that demonstrate the safety of edible insects, many countries still consider it a grey area to introduce edible insects into food supply chains. In this review, we comprehensively reviewed the legal situation, consumer willingness, acceptance, and the knowledge on edible insect harvesting, processing as well as their safety concerns. We found that, despite the great advantage of introducing edible insects in food supply chains, the legal situation and consumer acceptance for edible insects are still unsatisfactory and vary considerably in different countries, which mostly depend on geographical locations and cultural backgrounds involving psychological, social, religious, and anthropological factors. Besides, the safety concern of edible insect consumption is still a major issue hurdling the promotion of edible insects, which is particularly concerning for countries with no practice in consuming insects. Fortunately, the situation is improving. So far, some commercial insect products like energy bars, burgers, and snack foods have emerged in the market. Furthermore, the European Union has also recently issued a specific item for regulating new foods, which is believed to establish an authorized procedure to promote insect-based foods and should be an important step for marketizing edible insects in the near future.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), D-Quakenbrück, Germany
| | - Elizabeth Tettey
- Council for Scientific and Industrial Research - Oil Palm Research Institute, Sekondi, Takoradi W/R, Ghana
| | | | - Norhayati Ngah
- Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut, Terengganu, Malaysia
| | - Shadrack Kwaku Debrah
- Department of Horticulture and Crop Production, University of Energy and Natural Resources, Sunyani, Ghana
| | - Xi Yang
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato-ku, Tokyo, Japan
| | - Ito Fernando
- Department of Plant Pest and Diseases, Faculty of Agriculture, Universitas Brawijaya, Malang, East Java, Indonesia
| | | | - Mohd Asif Shah
- Department of Economics, Kabridahar University, Kabridahar, Somali, Ethiopia
- School of Business, Woxsen University, Hyderabad, India
- Division of Research and Development, Lovely Professional University, Phagwara, Punjab, India
- Research Fellow, INTI International University, Nilai, Negeri Sembilan, Malaysia
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69
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Baldacchino F, Spagnoletta A, Lamaj F, Vitale ML, Verrastro V. First Optimization of Tomato Pomace in Diets for Tenebrio molitor (L.) (Coleoptera: Tenebrionidae). INSECTS 2023; 14:854. [PMID: 37999053 PMCID: PMC10672421 DOI: 10.3390/insects14110854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 10/25/2023] [Accepted: 10/31/2023] [Indexed: 11/25/2023]
Abstract
Tomato pomace (TP), an agricultural industrial waste product from the tomato processing industry, is valorized as a rearing substrate for Tenebrio molitor (L.). This study evaluated bran-based diets with increasing tomato pomace (0%, 27%, 41%, and 100%). Protein sources, such as brewer's spent grain and yeast, were used in TP27 and TP41 diets to ensure equal protein contents to the control diet. Results showed no different for larval and pupal weights between diets; however, the time of development significantly increases in TP100 compared to all diets. The feed conversion rate progressively increases from 2.7 to 4.3, respectively, from the control to the TP100 diet. Conversely, lycopene and β-carotene increase in the larvae. The fatty acid composition improves by increasing polyunsaturated fatty acids (mainly α-linoleic acid). Although the best nutritional quality was obtained in T100, the TP41 is the optimal diet for balance between larval performance and qualitative improvement of larvae. Therefore, tomato pomace is suitable for the formulation of mealworm diets, even in high dosages, when supplemented with sustainable protein and carbohydrate sources.
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Affiliation(s)
- Ferdinando Baldacchino
- Laboratory of Bioproducts and Bioprocess, ENEA—Trisaia Research Centre, S.S. Jonica 106, Km 419+500, I-75026 Rotondella, Italy
| | - Anna Spagnoletta
- Laboratory of Bioproducts and Bioprocess, ENEA—Trisaia Research Centre, S.S. Jonica 106, Km 419+500, I-75026 Rotondella, Italy
| | - Flutura Lamaj
- CIHEAM-Bari, Mediterranean Agronomic Institute of Bari, Via Ceglie, 9, I-70100 Valenzano, Italy
| | - Maria Luisa Vitale
- CIHEAM-Bari, Mediterranean Agronomic Institute of Bari, Via Ceglie, 9, I-70100 Valenzano, Italy
| | - Vincenzo Verrastro
- CIHEAM-Bari, Mediterranean Agronomic Institute of Bari, Via Ceglie, 9, I-70100 Valenzano, Italy
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70
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Kang Y, Oba PM, Gaulke CA, Sánchez-Sánchez L, Swanson KS. Dietary Inclusion of Yellow Mealworms (T. molitor) and Lesser Mealworms (A. diaperinus) Modifies Intestinal Microbiota Populations of Diet-Induced Obesity Mice. J Nutr 2023; 153:3220-3236. [PMID: 37714334 DOI: 10.1016/j.tjnut.2023.09.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2023] [Revised: 09/06/2023] [Accepted: 09/08/2023] [Indexed: 09/17/2023] Open
Abstract
BACKGROUND Insect-based proteins are high-quality alternatives to support the shift toward more sustainable and healthy diets. Additionally, insects contain chitin and have unique fatty acid profiles. Studies have shown that mealworms may beneficially affect metabolism, but limited information is known regarding their effects on gut microbiota. OBJECTIVES We determined the effects of defatted yellow mealworm (Tenebrio molitor) and whole lesser mealworm (Alphitobius diaperinus) meals on the intestinal microbiota of diet-induced obesity mice. METHODS Male C57BL/6J mice were fed a high-fat diet (HFD; 46% kcal) to induce obesity. Obese mice were then randomly assigned to treatments (n = 10/group) and fed for 8 wk: HFD, HFD with casein protein; B50, HFD with 50% protein from whole lesser mealworm; B100, HFD with 100% protein from whole lesser mealworm; Y50, HFD with 50% protein from defatted yellow mealworm; Y100, HFD with 100% protein from defatted yellow mealworm. Lean mice (n = 10) fed a low-fat-diet (10% kcal) were included. Fresh feces were collected at baseline and every 2 wk, with cecal digesta collected at kill. Fecal and cecal DNA was analyzed for microbiota using 16S rRNA MiSeq Illumina sequencing. RESULTS In feces and cecal digesta, mice fed mealworms had greater (P < 0.05) bacterial alpha diversity, with changes occurring in a time-dependent manner (P < 0.05). Beta diversity analyses of cecal samples showed a clear separation of treatments, with a time-based separation shown in fecal samples. Widespread microbial differences were observed, with over 45 genera altered (P < 0.05) by diet in cecal digesta. In feces, over 50 genera and 40 genera were altered (P < 0.05) by diet and time, respectively. CONCLUSION Mealworm consumption changes the intestinal microbiota of obese mice, increasing alpha diversity measures and shifting bacterial taxa. More investigation is required to determine what mealworm components are responsible and how they may be linked with the metabolic benefits observed in mealworm-fed mice.
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Affiliation(s)
- Yifei Kang
- Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, United States
| | - Patricia M Oba
- Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, United States
| | - Christopher A Gaulke
- Department of Pathobiology, University of Illinois at Urbana-Champaign, Urbana, IL, United States
| | | | - Kelly S Swanson
- Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, United States; Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, United States; Department of Veterinary Clinical Medicine, University of Illinois at Urbana-Champaign, Urbana, IL, United States.
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71
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Ferrazzano GF, D’Ambrosio F, Caruso S, Gatto R, Caruso S. Bioactive Peptides Derived from Edible Insects: Effects on Human Health and Possible Applications in Dentistry. Nutrients 2023; 15:4611. [PMID: 37960264 PMCID: PMC10650930 DOI: 10.3390/nu15214611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 10/26/2023] [Accepted: 10/27/2023] [Indexed: 11/15/2023] Open
Abstract
Novel foods, including edible insects, are emerging because of their nutritional characteristics and low environmental impacts and could represent a valid alternative source of food in a more sustainable way. Edible insects have been shown to have beneficial effects on human health. Insect-derived bioactive peptides exert antihypertensive, antioxidant, anti-inflammatory, and antimicrobial properties and have protective effects against common metabolic conditions. In this review, the roles of edible insects in human health are reported, and the possible applications of these peptides in clinical practice are discussed. A special mention is given to the role of antimicrobial peptides and their potential applications in controlling infections in orthodontic procedures. In this context, insects' antimicrobial peptides might represent a potential tool to face the onset of infective endocarditis, with a low chance to develop resistances, and could be manipulated and optimized to replace common antibiotics used in clinical practice so far. Although some safety concerns must be taken into consideration, and the isolation and production of insect-derived proteins are far from easy, edible insects represent an interesting source of peptides, with beneficial effects that may be, in the future, integrated into clinical and orthodontic practice.
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Affiliation(s)
- Gianmaria Fabrizio Ferrazzano
- UNESCO Chair in Health Education and Sustainable Development, Paediatric Dentistry Section, University of Naples “Federico II”, 80138 Naples, Italy;
| | - Francesca D’Ambrosio
- Department of Laboratory and Infectious Diseases Sciences, Fondazione Policlinico Universitario A. Gemelli IRCCS, 00168 Rome, Italy
| | - Sara Caruso
- Department of Life, Health and Environmental Sciences, University of L’Aquila, 67100 L’Aquila, Italy; (S.C.); (R.G.); (S.C.)
| | - Roberto Gatto
- Department of Life, Health and Environmental Sciences, University of L’Aquila, 67100 L’Aquila, Italy; (S.C.); (R.G.); (S.C.)
| | - Silvia Caruso
- Department of Life, Health and Environmental Sciences, University of L’Aquila, 67100 L’Aquila, Italy; (S.C.); (R.G.); (S.C.)
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72
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Urbina JP, Marin C, Rodrigo D, González-Tejedor G. Identification of common cricket ( Acheta domesticus) proteins, extracted by acid and alkaline methods. FOOD SCI TECHNOL INT 2023:10820132231208085. [PMID: 37849282 DOI: 10.1177/10820132231208085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2023]
Abstract
Edible insects currently represent an interesting alternative protein source to the animal ones. The objective of the present wok is to characterize proteins isolated from common cricket (Acheta domesticus). Powder samples of this insect-based flour were obtained using two extraction methods, i.e. acid and alkaline. Subsequently, the proteins isolated have been characterized. The fractionation of proteins in the flour of Acheta domesticus by acid or alkaline-based methods, gave rise to isolates with up to 71.6% in protein content. Extraction in an alkaline medium of insoluble proteins (pellet) resulted in the best performance on protein recovery. These isolates present a wide variety of peptides and proteins, having identified the following ones in the pellet fraction obtained with the acid method: myosin heavy-chain isoforms C, E and Miosin heavy chain (Mhc); tropomyosin; troponin; α and β actin, and some enzymes such as the β subunit ATP synthetase. The characterization results provide information which will enable us to predict the possible physicochemical (gel formation, solubility, water retention capacity, etc.) changes that could take place in the cricket protein during processing in the food and feed industry.
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Affiliation(s)
- J P Urbina
- Instituto de Agroquímica y Tecnología de Alimentos, Departamento de Tecnologías de Conservación y Seguridad Alimentaria, Paterna, Valencia
| | - C Marin
- Instituto de Agroquímica y Tecnología de Alimentos, Departamento de Tecnologías de Conservación y Seguridad Alimentaria, Paterna, Valencia
| | - D Rodrigo
- Instituto de Agroquímica y Tecnología de Alimentos, Departamento de Tecnologías de Conservación y Seguridad Alimentaria, Paterna, Valencia
| | - G González-Tejedor
- Sistema Nacional de Investigación (SNI), SENACYT, Ciudad de Panamá, Panamá
- Centro de Producción e Investigaciones Agroindustriales, Universidad Tecnológica de Panamá, Ciudad de Panamá, Panamá
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73
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Tran NB, Lee SJ. Effects of Gryllus bimaculatus and Oxya chinensis sinuosa extracts on brain damage via blood-brain barrier control and apoptosis in mice with pentylenetetrazol-induced epilepsy. PLoS One 2023; 18:e0291191. [PMID: 37695764 PMCID: PMC10495007 DOI: 10.1371/journal.pone.0291191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Accepted: 08/22/2023] [Indexed: 09/13/2023] Open
Abstract
The demand for environmentally friendly foods with high nutritional value and low carbon emissions is increasing with the aging of the global population and the crisis of food resources. Edible insects are becoming increasingly well-known as such foods. This study evaluated the effects and mechanisms of Gryllus bimaculatus (Cricket) (Gb) and Oxya chinensis sinuosa (Grasshopper) (Ocs) extracts on epilepsy. A pentylenetetrazol (PTZ)-induced seizure mouse model was used for the study, and Gb and Ocs extracts were administered for 29 days on alternate days at concentrations of 8 g/kg and 16 g/kg. The integrity of the blood-brain barrier (BBB) and brain edema was measured using the perfusion of Evans blue dye and brain water content. Gb and Ocs extracts prevented BBB permeabilization and cerebral edema through increasing the expression of tight junction-associated proteins in the endothelial cells and reducing water content in PTZ-treated mice. Additionally, Gb and Ocs extracts protected neurons from oxidative stress and apoptosis in different brain areas. These protective effects were demonstrated through the restoration of the expression of neuronal nuclear protein and postsynaptic density protein-95, thus increasing the levels of glutathione and superoxide dismutase, decreasing lipid peroxidation, and recovering apoptosis-associated proteins, such as Bax, cleaved PARP, and cleaved caspase-3, in epileptic mice. In addition, Gb and Ocs extracts rescued PTZ-induced hyperexcitable neurons to control mice level, as supported by the restored expression of gamma-aminobutyric acid (GABA) transporter 1, the metabotropic glutamate receptors-GRM2/3, and BDNF. This study suggested that Gb and Ocs extracts are novel medicinal candidates that can help ameliorate epilepsy by improving BBB health and preventing oxidative stress-mediated apoptosis.
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Affiliation(s)
- Ngoc Buu Tran
- Department of Bioactive Materials Sciences and Research Center of Bioactive Materials, Jeonbuk National University, Jeonju, Jeollabuk-do, Korea
| | - Sook-Jeong Lee
- Department of Bioactive Materials Sciences and Research Center of Bioactive Materials, Jeonbuk National University, Jeonju, Jeollabuk-do, Korea
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Singh SK, Pawar L, Thomas AJ, Debbarma R, Biswas P, Ningombam A, Devi AG, Waikhom G, Patel AB, Meena DK, Chakraborty G. The current state of research and potential applications of insects for resource recovery and aquaculture feed. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023:10.1007/s11356-023-29068-6. [PMID: 37556060 DOI: 10.1007/s11356-023-29068-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Accepted: 07/26/2023] [Indexed: 08/10/2023]
Abstract
Concerns about fishmeal use and its ecological footprints must be addressed for the aquaculture industry to move on as a sustainable food production sector. Through recent research outcomes, the insect-based meals in fish diets have promise and harnessed promises for commercial applications. In this midst, the efficiency of the selected insects in valorizing biological waste, as well as the nutritional profile of the harvested insects for use in fish diets, will be the driving forces behind such an approach. More extensive research has been published on the suitability of the waste substrate, the nutritional profiling of the meals, the level of substitution, the effects on growth, the immune physiology, and the flesh quality of the animals. Previously, there are only a few reviews available in insect protein applications in aqua feed that focused particularly on the nutritional quality and substitution levels. Considering the dearth of available work, the goal of this review is to provide a more comprehensive account of the resource recovery potential of insects and its derivatives, with a special emphasis on quality as determined by substrate used and processing techniques. Suggestions and policy implications for a sustainable approach to achieving a circular bio-economy of insect farming and its application in aquaculture are discussed for progression and advancement of the existing state of the art.
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Affiliation(s)
- Soibam Khogen Singh
- Department of Aquaculture, College of Fisheries, Central Agricultural University, Lembucherra, Tripura West, 799210, India.
| | - Lokesh Pawar
- Department of Aquaculture, College of Fisheries, Central Agricultural University, Lembucherra, Tripura West, 799210, India
| | - Akhil Joe Thomas
- Department of Aquaculture, College of Fisheries, Central Agricultural University, Lembucherra, Tripura West, 799210, India
| | - Reshmi Debbarma
- Department of Aquaculture, College of Fisheries, Central Agricultural University, Lembucherra, Tripura West, 799210, India
| | - Pradyut Biswas
- Department of Aquaculture, College of Fisheries, Central Agricultural University, Lembucherra, Tripura West, 799210, India
| | - Arati Ningombam
- ICAR Research Complex for NEH Region, Manipur Centre, Lamphelpat, 795004, Manipur, India
| | - Ayam Gangarani Devi
- ICAR Research Complex for NEH Region, Tripura Centre, Lembucherra, Tripura West, 799210, India
| | - Gusheinzed Waikhom
- Department of Aquaculture, College of Fisheries, Central Agricultural University, Lembucherra, Tripura West, 799210, India
| | - Arun Bhai Patel
- Department of Aquaculture, College of Fisheries, Central Agricultural University, Lembucherra, Tripura West, 799210, India
| | - Dharmendra Kumar Meena
- ICAR-Central Inland Fisheries Research Institute, Barrackpore, Kolkata, 700120, West Bengal, India
| | - Gunimala Chakraborty
- NITTE University Centre for Science Education & Research, Mangalore, 575018, India
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75
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Tanga CM, Kababu MO. New insights into the emerging edible insect industry in Africa. Anim Front 2023; 13:26-40. [PMID: 37583795 PMCID: PMC10425149 DOI: 10.1093/af/vfad039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/17/2023] Open
Affiliation(s)
- Chrysantus M Tanga
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772 – 00100, Nairobi, Kenya
| | - Margaret O Kababu
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772 – 00100, Nairobi, Kenya
- School of Agricultural and Food Sciences, Jaramogi Oginga Odinga University of Science and Technology (JOOUST), P.O. BOX 210, Bondo, Kenya
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76
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Chamoun L, Karboune S, Lutterodt HE, Melgar‐Quinonez H. Nutritional composition and consumer acceptance of tomato paste fortified with palm weevil larvae ( Rhynchophorus phoenicis Fabricius) in the Ashanti region, Ghana. Food Sci Nutr 2023; 11:4583-4595. [PMID: 37576039 PMCID: PMC10420775 DOI: 10.1002/fsn3.3418] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 04/20/2023] [Accepted: 04/27/2023] [Indexed: 08/15/2023] Open
Abstract
Edible insects, such as palm weevil larvae, have been promoted as an alternative source of nutrients in developing countries for their nutritional benefits, cost-effective rearing, and yearly availability. Unfortunately, consumer acceptance remains a barrier to their utilization. A supplemental palm weevil larvae and tomato paste were developed as part of efforts to understand whether incorporating edible insects into staple foods could help overcome this barrier. Palm weevil larvae flour and tomato paste were mixed in three formulations that had 8, 15, and 30% of palm weevil larvae flour. Samples were subjected to proximate and mineral content analyses and sensory evaluation. Among the blends, tomato paste containing 30% palm weevil larvae had the highest protein, fat, and total solids content as compared to unfortified tomato paste. Iron and zinc levels also increased with increasing levels of palm weevil larvae flour. Carbohydrate and crude fiber concentrations of the samples, however, decreased with increasing fortification levels. The overall acceptance and willingness to purchase fortified tomato paste as determined by sensory evaluation was high for all samples and increased with increasing knowledge about palm weevil larvae's nutritional benefits. Overall acceptance and willingness to purchase fortified tomato paste were significantly dependent on the samples' color and consumers' overall liking of the products. Tomato paste fortified with palm weevil larvae can provide a complementary source of iron for Ghanaians.
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Affiliation(s)
| | - Salwa Karboune
- Department of Food Sciences and AgricultureMcGill University
| | - Herman E. Lutterodt
- Department of Food Sciences and TechnologyKwame Nkrumah University of Science and Technology
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77
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Herzog C, Reeves JT, Ipek Y, Jilling A, Hawlena D, Wilder SM. Multi-elemental consumer-driven nutrient cycling when predators feed on different prey. Oecologia 2023; 202:729-742. [PMID: 37552361 DOI: 10.1007/s00442-023-05431-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Accepted: 07/31/2023] [Indexed: 08/09/2023]
Abstract
Predators play a fundamental role in cycling nutrients through ecosystems, by altering the amount and compositions of waste products and uneaten prey parts available to decomposers. Different prey can vary in their elemental content and the deposition of elements in predator waste can vary depending on which elements are preferentially retained versus eliminated as waste products. We tested how feeding on different prey (caterpillars, cockroaches, crickets, and flies) affected the concentrations of 23 elements in excreta deposited by wolf spider across 2 seasons (spring versus fall). Spider excreta had lower concentrations of carbon and higher concentrations of many other elements (Al, B, Ba, K, Li, P, S, Si, and Sr) compared to prey remains and whole prey carcasses. In addition, elemental concentrations in unconsumed whole prey carcasses and prey remains varied between prey species, while spider excreta had the lowest variation among prey species. Finally, the concentrations of elements deposited differed between seasons, with wolf spiders excreting greater concentrations of Fe, Mg, Mn, Mo, S, and V in the fall. However, in the spring, spiders excreted higher concentrations of Al, B, Ba, Ca, Cd, Cu, K, P, Na, Si, Sr, and Zn. These results highlight that prey identity and environmental variation can determine the role that predators play in regulating the cycling of many elements. A better understanding of these convoluted nutritional interactions is critical to disentangle specific consumer-driven effects on ecosystem function.
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Affiliation(s)
- Colton Herzog
- Department of Integrative Biology, Oklahoma State University, Stillwater, USA.
| | - Jacob T Reeves
- Department of Integrative Biology, Oklahoma State University, Stillwater, USA
| | - Yetkin Ipek
- Department of Integrative Biology, Oklahoma State University, Stillwater, USA
| | - Andrea Jilling
- Department of Plant and Soil Sciences, Oklahoma State University, Stillwater, USA
| | - Dror Hawlena
- Department of Ecology, Evolution and Behavior, The Alexander Silberman Institute of Life Sciences, The Hebrew University of Jerusalem, Jerusalem, Israel
| | - Shawn M Wilder
- Department of Integrative Biology, Oklahoma State University, Stillwater, USA
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78
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Kang Y, Applegate CC, He F, Oba PM, Vieson MD, Sánchez-Sánchez L, Swanson KS. Yellow Mealworm (Tenebrio molitor) and Lesser Mealworm (Alphitobius diaperinus) Proteins Slowed Weight Gain and Improved Metabolism of Diet-Induced Obesity Mice. J Nutr 2023; 153:2237-2248. [PMID: 37331631 DOI: 10.1016/j.tjnut.2023.06.014] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 06/09/2023] [Accepted: 06/15/2023] [Indexed: 06/20/2023] Open
Abstract
BACKGROUND High-protein diets not only meet amino acid needs but also modulate satiety and energy metabolism. Insect-based proteins are sustainable, high-quality proteins. Mealworms have been studied, but limited information is known about their ability to impact metabolism and obesity. OBJECTIVE We determined the effects of defatted yellow mealworm (Tenebrio molitor)- and whole lesser mealworm (Alphitobius diaperinus)-based proteins on the body weight (BW), serum metabolites, and liver and adipose tissue (AT) histology and gene expression of diet-induced obesity mice. METHODS Male C57BL/6J mice were fed a high-fat diet (HFD; 46% kcal) to induce obesity and metabolic syndrome. Obese mice were then assigned to treatments (n = 10/group) and fed for 8 wk: HFD: HFD with casein protein; B50: HFD with 50% protein from whole lesser mealworm; B100: HFD with 100% protein from whole lesser mealworm; Y50: HFD with 50% protein from defatted yellow mealworm; Y100: HFD with 100% protein from defatted yellow mealworm. Lean mice (n = 10) fed a low-fat-diet (LFD; 10% kcal) were included. Longitudinal food intake, BW, body composition, and glucose response were measured. At time of killing, serum metabolites, tissue histopathology and gene expression, and hepatic triglycerides were analyzed. RESULTS After 8 wk, HFD, B50, and B100 had greater (P < 0.05) weight gain than LFD, whereas Y50 and Y100 did not. Y50, B100, and Y100 had a lower (P < 0.05) BW change rate than HFD. Mealworm-based diets led to increased (P < 0.05) serum high-density lipoprotein (HDL) and reduced (P < 0.05) serum low-density lipoprotein (LDL) concentrations and reduced (P<0.05) LDL/HDL ratio. Mealworm-based diets led to increased (P < 0.05) hepatic expression of genes related to energy balance, immune response, and antioxidants and reduced (P < 0.05) AT expression of genes associated with inflammation and apoptosis. Mealworm-based diets altered (P < 0.05) hepatic and AT expression of glucose and lipid metabolism genes. CONCLUSIONS In addition to serving as an alternative protein source, mealworms may confer health benefits to obese patients.
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Affiliation(s)
- Yifei Kang
- Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, United States
| | - Catherine C Applegate
- The Beckman Institute of Advanced Science and Technology, University of Illinois at Urbana-Champaign, Urbana, IL, United States
| | - Fei He
- Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, United States
| | - Patricia M Oba
- Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, United States
| | - Miranda D Vieson
- Department of Veterinary Clinical Medicine, University of Illinois at Urbana-Champaign, Urbana, IL, United States
| | | | - Kelly S Swanson
- Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, United States; Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, United States; Department of Veterinary Clinical Medicine, University of Illinois at Urbana-Champaign, Urbana, IL, United States.
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79
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Gnana Moorthy Eswaran U, Karunanithi S, Gupta RK, Rout S, Srivastav PP. Edible insects as emerging food products-processing and product development perspective. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2105-2120. [PMID: 37273559 PMCID: PMC10232397 DOI: 10.1007/s13197-022-05489-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/12/2022] [Accepted: 05/15/2022] [Indexed: 06/06/2023]
Abstract
Edible insects (EI) are also becoming as a part of the diet due to their nutritional value and health benefits in many regions of the world. These EI are inexhaustible sources accessible by garnering from the wild with high feed conversion efficiency. Appreciating the budding of EI in justifiable food production, enlightening food security and biodiversity conversion, is promising a sufficient supply of the insect resource for future food to the world. These insects are processed to develop new products, improve organoleptic and nutritional parameters as well as the extension of shelf life. In this review, we discuss the edible insect characteristics, the potential application of EI in food industry, processing, pretreatments, drying, extraction of edible compounds like protein, lipid and chitin various food products formulation, safety regulation. Availability of broad nutritional spectrum of EI includes protein, mono and poly unsaturaturated fatty acids, amino acids, vitamins, amino aids and minerals has been used as an ingredient in development of various forms of food products such as flours in the form of whole insect powder, protein isolate, canned products, extruded products, hard candies, spreads, liquor infusion, cookies and other products.
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Affiliation(s)
- U. Gnana Moorthy Eswaran
- Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, 721302 West Bengal India
| | - Sangeetha Karunanithi
- Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, 721302 West Bengal India
| | - Rakesh Kumar Gupta
- Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, 721302 West Bengal India
| | - Srutee Rout
- Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, 721302 West Bengal India
| | - Prem Prakash Srivastav
- Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, 721302 West Bengal India
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80
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Jang H, Chung SJ. Shape of my likes: how explicit and implicit reference frames shape the liking of insect-based protein bar. Food Sci Biotechnol 2023; 32:1193-1203. [PMID: 37362816 PMCID: PMC10289958 DOI: 10.1007/s10068-023-01257-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 01/05/2023] [Accepted: 01/10/2023] [Indexed: 02/11/2023] Open
Abstract
A high-protein bar incorporating mealworm powder was developed. The impact of explicit and implicit frame formation on the acceptance and sensory characteristics of this target bar was investigated by comparing it with four commercial protein bars for a total of 275 consumers. To construct the explicit frame, consumers watched a video clip about each frame (environment/nutrition/meal replacement) just before the evaluation. In the no-explicit-frame group, five protein bars were evaluated without video priming. The control group tasted the target sample only without any information. The implicit framework formed during the progress of exposure to various protein bar samples had a greater influence than explicit cues on the acceptance of the target. Promoting the nutritional and environmental merits of edible insects was not sufficient to improve the acceptability of the insect-incorporated protein bar. The liking decreased significantly with the inclusion of the commercial samples during the progress of sequential monadic serving.
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Affiliation(s)
- HyoIn Jang
- Department of Nutritional Science and Food Management, Ewha Womans University, 52, Ewhayeodae-gil, Seodaemun-Gu, Seoul, 03760 Republic of Korea
| | - Seo-Jin Chung
- Department of Nutritional Science and Food Management, Ewha Womans University, 52, Ewhayeodae-gil, Seodaemun-Gu, Seoul, 03760 Republic of Korea
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81
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Kang HS, Park JH, Auh JH. Effects of Protein Hydrolysate from Silkworm ( Bombyx mori) pupae on the C2C12 Myogenic Differentiation. Foods 2023; 12:2840. [PMID: 37569109 PMCID: PMC10417612 DOI: 10.3390/foods12152840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 07/25/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023] Open
Abstract
This study investigated the effects and active compounds of silkworm pupae, an edible insect, on C2C12 muscle differentiation. The protein of silkworm pupae was extracted using sonication after defatting with hexane. Subsequently, the extract was rehydrated using Alcalase to obtain a protein hydrolysate. The silkworm pupae protein hydrolysate effectively promoted C2C12 myogenic differentiation without cytotoxicity. Subsequently, the hydrolysate was fractionated into four subfractions using preparative high-performance liquid chromatography (Prep-HPLC). Subfraction 1 was the most effective in promoting C2C12 myogenic differentiation and significantly upregulated the expression of myoblast transcription factors, 1.5-fold of myoblast determination protein 1 (MyoD), 2-fold of myogenin, and 3-fold of myosin heavy chain (MyHC). Liquid chromatography-tandem mass spectrometry (LC-MS/MS) and multivariate statistical analysis were used to identify the active peptides in silkworm pupae responsible for the observed effects; then, dipeptides and essential amino acids, such as isoleucine (Ile), valine (Val), and methionine (Met), were identified. In addition, Val, Ile, and two dipeptides underwent quantification to determine the potential bioactive peptides that enhanced C2C12 myogenic differentiation. This study suggests that the peptides from silkworm pupae could be used as a nutraceutical to enhance muscle growth.
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Affiliation(s)
| | | | - Joong-Hyuck Auh
- Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea
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82
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Grzelczyk J, Gałązka-Czarnecka I, Oracz J. Potentiality Assessment of the Acetylcholinesterase-Inhibitory Activity of Olive Oil with an Additive Edible Insect Powder. Molecules 2023; 28:5535. [PMID: 37513405 PMCID: PMC10386343 DOI: 10.3390/molecules28145535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 07/17/2023] [Accepted: 07/19/2023] [Indexed: 07/30/2023] Open
Abstract
Edible insects (Alphitobius diaperinus Panzer, Gryllus campestris, Tenebrio molitor, Chorthippus biguttulus) are rich in nutrients that potentially inhibit acetylcholinesterase (AChE), but also improve cognition. The aim of this study was to evaluate four varied species of freeze-dried edible insects (purchased from a store); their nutrient composition, including fat, total phenolic compounds, vitamins, and antioxidant properties; and the potential inhibitory effect of AChE. An additional goal was to obtain olive oil with the addition of edible insects. Such oil was characterized by high oxidizing properties and showed high affinity to AChE. The results showed that mealworms and grasshoppers had the highest content of fats (PUFA/SFA) and phenolic compounds. These insects also showed a high content of vitamins, which correlated with the highest affinity for AChE. Therefore, they were added as a functional additive to olive oil. Olive oil with the addition of edible insects showed a higher affinity for AChE and enriched the olive oil with vitamin C and B vitamins.
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Affiliation(s)
- Joanna Grzelczyk
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-537 Lodz, Poland
| | - Ilona Gałązka-Czarnecka
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-537 Lodz, Poland
| | - Joanna Oracz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-537 Lodz, Poland
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83
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Psarianos M, Ojha S, Schlüter OK. Evaluating an emerging technology-based biorefinery for edible house crickets. Front Nutr 2023; 10:1185612. [PMID: 37533573 PMCID: PMC10390837 DOI: 10.3389/fnut.2023.1185612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Accepted: 06/12/2023] [Indexed: 08/04/2023] Open
Abstract
Introduction Edible insects, specifically house crickets, are expected to play an important role in the future food systems due to their rich nutritional profile, low environmental impact and growing consumer acceptance as food. Their content of proteins, lipids, chitin and phenolics offer great potential for the valorization of their biomass into nutritional end products and fractions. Furthermore, emerging food processing technologies and green solvents are relevant for improving the valorization process. Materials and methods High pressure (HP) and ultrasound (US) processing were implemented in an insect biorefinery system, where a hexane/methanol/water solvent was used to separate fat, phenolics and a solid fraction containing proteins and chitin. Subsequently, a deep eutectic solvent of betaine and urea (B/U) was used to for protein and chitin isolation. Results A maximum of 15% of fat was isolated, with no positive effect from the US or HP treatments. The US treatment enhanced the phenolic extraction yield by 38.69%, while HP negatively affected the antioxidant capacity. B/U was efficient in separating proteins and chitin, resulting in a protein concentrate with a protein content ≥80% and a chitinous fraction with a chitin content ≥70%. Conclusion House cricket biomass can be refined into valuable fractions with a quick and simple method, making the process industrially relevant.
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Affiliation(s)
- Marios Psarianos
- Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany
| | - Shikha Ojha
- Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany
| | - Oliver K. Schlüter
- Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
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84
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Noyens I, Schoeters F, Van Peer M, Berrens S, Goossens S, Van Miert S. The nutritional profile, mineral content and heavy metal uptake of yellow mealworm reared with supplementation of agricultural sidestreams. Sci Rep 2023; 13:11604. [PMID: 37463987 DOI: 10.1038/s41598-023-38747-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Accepted: 07/13/2023] [Indexed: 07/20/2023] Open
Abstract
Insect farming, a potential approach to deal with the increasing global protein demand, is a new activity in the Western world with many unanswered questions regarding product quality and safety. Insects may fulfill an important role in a circular economy by upcycling biowaste into valuable biomass. About half of the total mass of mealworm feeding substrates exists out of wet feed. This can be sourced from biowaste, increasing the sustainability of insect farming. This paper reports on the nutritional profile of yellow mealworm, Tenebrio molitor, reared with supplementation of organic sidestreams. These included unsold vegetables, potato cuttings, fermented chicory roots and horticultural foliage. The evaluation was performed by analyzing proximate compositions, fatty acid profiles, mineral and heavy metal contents. Mealworms fed with potato cuttings doubled their fat content and increased saturated and mono-unsaturated fatty acids. Providing fermented chicory roots increased the mineral content and accumulated heavy metals. Additionally, the uptake of minerals by mealworms was selective as only calcium, iron and manganese concentrations increased. Adding vegetable mix or horticultural foliage to the diet did not significantly change the nutritional profile. In conclusion, sidestreams were successfully recycled into protein-rich biomass and their nutrient content and bio-availability influenced the composition of mealworms.
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Affiliation(s)
- Isabelle Noyens
- RADIUS, Thomas More University of Applied Sciences, Kleinhoefstraat 4, 2440, Geel, Belgium.
| | - Floris Schoeters
- RADIUS, Thomas More University of Applied Sciences, Kleinhoefstraat 4, 2440, Geel, Belgium
| | - Meggie Van Peer
- RADIUS, Thomas More University of Applied Sciences, Kleinhoefstraat 4, 2440, Geel, Belgium
| | - Siebe Berrens
- RADIUS, Thomas More University of Applied Sciences, Kleinhoefstraat 4, 2440, Geel, Belgium
| | - Sarah Goossens
- RADIUS, Thomas More University of Applied Sciences, Kleinhoefstraat 4, 2440, Geel, Belgium
| | - Sabine Van Miert
- RADIUS, Thomas More University of Applied Sciences, Kleinhoefstraat 4, 2440, Geel, Belgium
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85
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Kussmann M, Abe Cunha DH, Berciano S. Bioactive compounds for human and planetary health. Front Nutr 2023; 10:1193848. [PMID: 37545571 PMCID: PMC10400358 DOI: 10.3389/fnut.2023.1193848] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2023] [Accepted: 06/15/2023] [Indexed: 08/08/2023] Open
Abstract
Bioactive compounds found in edible plants and foods are vital for human and planetary health, yet their significance remains underappreciated. These natural bioactives, as part of whole diets, ingredients, or supplements, can modulate multiple aspects of human health and wellness. Recent advancements in omic sciences and computational biology, combined with the development of Precision Nutrition, have contributed to the convergence of nutrition and medicine, as well as more efficient and affordable healthcare solutions that harness the power of food for prevention and therapy. Innovation in this field is crucial to feed a growing global population sustainably and healthily. This requires significant changes in our food system, spanning agriculture, production, distribution and consumption. As we are facing pressing planetary health challenges, investing in bioactive-based solutions is an opportunity to protect biodiversity and the health of our soils, waters, and the atmosphere, while also creating value for consumers, patients, communities, and stakeholders. Such research and innovation targets include alternative proteins, such as cellular agriculture and plant-derived protein; natural extracts that improve shelf-life as natural preservatives; upcycling of agricultural by-products to reduce food waste; and the development of natural alternatives to synthetic fertilizers and pesticides. Translational research and innovation in the field of natural bioactives are currently being developed at two levels, using a systems-oriented approach. First, at the biological level, the interplay between these compounds and the human host and microbiome is being elucidated through omics research, big data and artificial intelligence, to accelerate both discovery and validation. Second, at the ecosystem level, efforts are focused on producing diverse nutrient-rich, flavorful, and resilient, yet high-yield agricultural crops, and educating consumers to make informed choices that benefit both their health and the planet. Adopting a system-oriented perspective helps: unravel the intricate and dynamic relationships between bioactives, nutrition, and sustainability outcomes, harnessing the power of nature to promote human health and wellbeing; foster sustainable agriculture and protect the ecosystem. Interdisciplinary collaboration in this field is needed for a new era of research and development of practical food-based solutions for some of the most pressing challenges humanity and our planet are facing today.
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Affiliation(s)
- Martin Kussmann
- Kompetenzzentrum für Ernährung (KErn), Freising, Germany
- Kussmann Biotech GmbH, Nordkirchen, Germany
| | - David Henrique Abe Cunha
- Ideatomik Creative Industries, Botucatu, Brazil
- Institute of Biosciences, São Paulo State University, Rio Claro, Brazil
| | - Silvia Berciano
- Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, United States
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86
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Xu Y, Sun L, Zhuang Y, Gu Y, Cheng G, Fan X, Ding Y, Liu H. Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review. Foods 2023; 12:2703. [PMID: 37509795 PMCID: PMC10378947 DOI: 10.3390/foods12142703] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 07/04/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
In today's food industry, the potential of bioactive compounds in preventing many chronic diseases has garnered significant attention. Many delivery systems have been developed to encapsulate these unstable bioactive compounds. Emulsion gels, as colloidal soft-solid materials, with their unique three-dimensional network structure and strong mechanical properties, are believed to provide excellent protection for bioactive substances. In the context of constructing carriers for bioactive materials, proteins are frequently employed as emulsifiers or gelling agents in emulsions or protein gels. However, in emulsion gels, when protein is used as an emulsifier to stabilize the oil/water interface, the gelling properties of proteins can also have a great influence on the functionality of the emulsion gels. Therefore, this paper aims to focus on the role of proteins' emulsifying and gelling properties in emulsion gels, providing a comprehensive review of the formation and modification of protein-based emulsion gels to build high-quality emulsion gel systems, thereby improving the stability and bioavailability of embedded bioactive substances.
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Affiliation(s)
- Yuan Xu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Liping Sun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yongliang Zhuang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Ying Gu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Guiguang Cheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Xuejing Fan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yangyue Ding
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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87
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Kotsou K, Chatzimitakos T, Athanasiadis V, Bozinou E, Rumbos CI, Athanassiou CG, Lalas SI. Enhancing the Nutritional Profile of Tenebrio molitor Using the Leaves of Moringa oleifera. Foods 2023; 12:2612. [PMID: 37444350 DOI: 10.3390/foods12132612] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 06/30/2023] [Accepted: 07/04/2023] [Indexed: 07/15/2023] Open
Abstract
Nowadays, more and more research is being carried out on various feeds of Tenebrio molitor larvae, in order to increase their nutritional value and render them a valuable component of the human diet. In this study, Moringa oleifera leaves were used in different proportions (up to 50%) to substitute wheat bran (the usually employed feed), in order to evaluate their effect on the growth and development of the larvae, as well as on their composition in crude protein, fat and fatty acids, ash, vitamins, and antioxidants. It was found that the addition of M. oleifera leaves in the feed had no negative impact on the development and survival of the insects, while an increase in their nutritional value was recorded. More specifically, an increase in the crude protein of up to 22.61% and vitamin C and A contents of up to 40.74% and 491.63%, respectively, was recorded. Therefore, the use of M. oleifera leaves as a feed additive is highly recommended for rearing T. molitor larvae to enhance the nutritional value of the insects.
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Affiliation(s)
- Konstantina Kotsou
- Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Str., 43100 Karditsa, Greece
| | - Theodoros Chatzimitakos
- Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Str., 43100 Karditsa, Greece
| | - Vassilis Athanasiadis
- Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Str., 43100 Karditsa, Greece
| | - Eleni Bozinou
- Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Str., 43100 Karditsa, Greece
| | - Christos I Rumbos
- Laboratory of Entomology and Agricultural Zoology, Department of Agriculture, Crop Production and Rural Environment, School of Agricultural Sciences, University of Thessaly, Phytokou Str., 38446 Volos, Greece
| | - Christos G Athanassiou
- Laboratory of Entomology and Agricultural Zoology, Department of Agriculture, Crop Production and Rural Environment, School of Agricultural Sciences, University of Thessaly, Phytokou Str., 38446 Volos, Greece
| | - Stavros I Lalas
- Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Str., 43100 Karditsa, Greece
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88
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Gumussoy M, Rogers PJ. It tastes OK, but I don't want to eat it: New insights into food disgust. Appetite 2023:106642. [PMID: 37421979 DOI: 10.1016/j.appet.2023.106642] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2023] [Revised: 06/01/2023] [Accepted: 06/22/2023] [Indexed: 07/10/2023]
Abstract
To better understand food-disgust, we investigated the long-standing theory that disgust towards a food causes it to taste 'bad'. To induce disgust, participants were served cookies labelled as containing crickets (Study 1); or served whole crickets versus novel (leblebi) and familiar (peanuts) control foods (Study 2). Participants (Study 1: N = 80; Study 2: N = 90) tasted the foods and rated taste pleasantness, desire to eat, disgust and, in Study 1, 16 taste attributes (e.g., nuttiness). Latency to eat and food intake were included as behavioural indicators of disgust. In both studies disgusting foods were presumed to taste bad, but this was disconfirmed after tasting - disgust did not cause the food to taste bad. Nonetheless, the taste attribute results suggested increased attention towards cricket flavours/textures. Furthermore, desire to eat and intake results suggested that disgust, but not novelty, was associated with reduced food wanting. Even if a disgust-inducing food tastes OK, people do not 'want' to consume it. By offering novel insights into our understanding of disgust, these results may stimulate progress in new avenues of emotion research, as well as informing the development of methods to reduce disgust and increase the acceptance of novel, sustainable, foods. For example, interventions should encourage tasting to overcome negative expectations of taste pleasantness and should tackle low levels of wanting, e.g., by normalising consumption of the target food.
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Affiliation(s)
- Maya Gumussoy
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, UK.
| | - Peter J Rogers
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, UK
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89
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Mudalungu CM, Mokaya HO, Tanga CM. Beneficial sterols in selected edible insects and their associated antibacterial activities. Sci Rep 2023; 13:10786. [PMID: 37402875 DOI: 10.1038/s41598-023-37905-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2023] [Accepted: 06/29/2023] [Indexed: 07/06/2023] Open
Abstract
Edible insects are increasingly gaining popularity as research reveals multiple benefits. However, the rediscovery of natural products from insects as medicinal agents has received limited attention. This study aimed at evaluating the diversity of sterols in extracts of nine edible insects and potential antibacterial activities. Dichloromethane extracts of these insects were analyzed using gas chromatography-mass spectrometry to identify important sterols, followed by evaluation of their anti-bacterial activities. Nineteen sterols were identified with the highest recorded in African fruit beetle [Pachnoda sinuata (47.37%)], crickets [Gryllus bimaculatus (36.84%) and Scapsipedus icipe (31.58%)]. Cholesterol was the most prevalent, except in black soldier fly (Hermetia illucens). Bioactivity revealed S. icipe as the most potent extract against Escherichia coli and Bacillus subtilis whereas G. bimaculatus was highest against Methicillin-susceptible Staphylococcus aureus 25923. These findings unravels the diversity of sterols in edible insects and their possible application in food, pharmaceutical and cosmetic industries.
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Affiliation(s)
- Cynthia Muhavi Mudalungu
- International Centre of Insect Physiology and Ecology (ICIPE), P.O. Box 30772, Nairobi, 00100, Kenya.
| | - Hosea Oginda Mokaya
- International Centre of Insect Physiology and Ecology (ICIPE), P.O. Box 30772, Nairobi, 00100, Kenya
| | - Chrysantus Mbi Tanga
- International Centre of Insect Physiology and Ecology (ICIPE), P.O. Box 30772, Nairobi, 00100, Kenya
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90
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Hammer L, Moretti D, Abbühl-Eng L, Kandiah P, Hilaj N, Portmann R, Egger L. Mealworm larvae ( Tenebrio molitor) and crickets ( Acheta domesticus) show high total protein in vitro digestibility and can provide good-to-excellent protein quality as determined by in vitro DIAAS. Front Nutr 2023; 10:1150581. [PMID: 37465141 PMCID: PMC10350632 DOI: 10.3389/fnut.2023.1150581] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Accepted: 06/14/2023] [Indexed: 07/20/2023] Open
Abstract
Edible insects, such as mealworms (Tenebrio molitor larvae; TM) and crickets (Acheta domesticus; AD), are a sustainable, protein-dense novel food with a favorable amino acid profile, which might be an alternative to animal proteins. To assess the protein quality of TM and AD, we assessed the digestible indispensable amino acid scores (DIAAS), considering individual amino acids and their ileal amino acid digestibility, using an in vitro model based on the INFOGEST digestion protocol. In addition, we evaluated if various processing and food preparation steps influenced the in vitro digestibility of individual amino acids and the in vitro DIAAS values of TM and AD and compared them to chicken breast as a reference of excellent protein quality. The total protein in vitro digestibility ranged from 91 to 99% for TM and from 79 to 93% for AD and was negatively affected by oven-drying and, to a lesser extent, by chitin-reduction. The in vitro DIAAS values were 113, 89, and 92 for chicken, blanched TM, and blanched AD, respectively, when considering the indispensable amino acid (IAA) requirements of young children between 6 months and 3 years. Across different processing and food preparation methods, the in vitro DIAAS values ranged between 59 and 89 for TM and between 40 and 92 for AD, with the lowest values found in chitin-reduced insects. Due to their similarities to chicken regarding protein composition, total protein in vitro digestibility, and in vitro DIAAS values, TM and AD might be an alternative to traditional animal proteins, provided that suitable processing and food preparation methods are applied. Our in vitro DIAAS results suggest that TM and AD can thus be considered good-quality protein sources for children older than 6 months. The DIAAS calculations are currently based on crude protein (total nitrogen × 6.25), resulting in an overestimation of insect protein content, and leading to an underestimation and potential misclassification of protein quality. The in vitro model applied in this study is a valuable tool for product development to optimize the protein quality of edible insects. Further studies are required to assess the in vivo DIAAS of insects in humans.
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Affiliation(s)
- Laila Hammer
- Agroscope Liebefeld-Posieux, Berne, Switzerland
- Department of Health, Swiss Distant University of Applied Sciences (FFHS), Brig, Switzerland
- Division of Human Nutrition, Wageningen University & Research, Wageningen, Netherlands
| | - Diego Moretti
- Department of Health, Swiss Distant University of Applied Sciences (FFHS), Brig, Switzerland
| | | | | | - Nikolin Hilaj
- Department of Health Sciences and Technology, Human Nutrition Laboratory, ETH Zurich, Zurich, Switzerland
| | | | - Lotti Egger
- Agroscope Liebefeld-Posieux, Berne, Switzerland
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91
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Cornwallis CK, van 't Padje A, Ellers J, Klein M, Jackson R, Kiers ET, West SA, Henry LM. Symbioses shape feeding niches and diversification across insects. Nat Ecol Evol 2023; 7:1022-1044. [PMID: 37202501 PMCID: PMC10333129 DOI: 10.1038/s41559-023-02058-0] [Citation(s) in RCA: 19] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Accepted: 03/15/2023] [Indexed: 05/20/2023]
Abstract
For over 300 million years, insects have relied on symbiotic microbes for nutrition and defence. However, it is unclear whether specific ecological conditions have repeatedly favoured the evolution of symbioses, and how this has influenced insect diversification. Here, using data on 1,850 microbe-insect symbioses across 402 insect families, we found that symbionts have allowed insects to specialize on a range of nutrient-imbalanced diets, including phloem, blood and wood. Across diets, the only limiting nutrient consistently associated with the evolution of obligate symbiosis was B vitamins. The shift to new diets, facilitated by symbionts, had mixed consequences for insect diversification. In some cases, such as herbivory, it resulted in spectacular species proliferation. In other niches, such as strict blood feeding, diversification has been severely constrained. Symbioses therefore appear to solve widespread nutrient deficiencies for insects, but the consequences for insect diversification depend on the feeding niche that is invaded.
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Affiliation(s)
| | - Anouk van 't Padje
- Amsterdam Institute for Life and Environment, section Ecology and Evolution, Vrije Universiteit, Amsterdam, the Netherlands
- Laboratory of Genetics, Wageningen University and Research, Wageningen, the Netherlands
| | - Jacintha Ellers
- Amsterdam Institute for Life and Environment, section Ecology and Evolution, Vrije Universiteit, Amsterdam, the Netherlands
| | - Malin Klein
- Amsterdam Institute for Life and Environment, section Ecology and Evolution, Vrije Universiteit, Amsterdam, the Netherlands
| | - Raphaella Jackson
- School of Biological and Behavioural Sciences, Queen Mary University of London, London, UK
| | - E Toby Kiers
- Amsterdam Institute for Life and Environment, section Ecology and Evolution, Vrije Universiteit, Amsterdam, the Netherlands
| | - Stuart A West
- Department of Biology, University of Oxford, Oxford, UK
| | - Lee M Henry
- School of Biological and Behavioural Sciences, Queen Mary University of London, London, UK.
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92
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Aidoo OF, Osei-Owusu J, Asante K, Dofuor AK, Boateng BO, Debrah SK, Ninsin KD, Siddiqui SA, Chia SY. Insects as food and medicine: a sustainable solution for global health and environmental challenges. Front Nutr 2023; 10:1113219. [PMID: 37388630 PMCID: PMC10303143 DOI: 10.3389/fnut.2023.1113219] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Accepted: 05/22/2023] [Indexed: 07/01/2023] Open
Abstract
Insects are a significant source of food for millions of people worldwide. Since ancient times, insects in medicine have been contributing to the treatment of diseases in humans and animals. Compared to conventional animal farming, the production of insects for food and feed generates significantly less greenhouse gas emissions and uses considerably less land. Edible insects provide many ecosystem services, including pollination, environmental health monitoring, and the decomposition of organic waste materials. Some wild edible insects are pests of cash crops. Thus, harvesting and consuming edible insect pests as food and utilizing them for therapeutic purposes could be a significant progress in the biological control of insect pests. Our review discusses the contribution of edible insects to food and nutritional security. It highlights therapeutic uses of insects and recommends ways to ensure a sustainable insect diet. We stress that the design and implementation of guidelines for producing, harvesting, processing, and consuming edible insects must be prioritized to ensure safe and sustainable use.
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Affiliation(s)
- Owusu Fordjour Aidoo
- Department of Biological Sciences, University of Environment and Sustainable Development, Somanya, Ghana
| | - Jonathan Osei-Owusu
- Department of Physical and Mathematical Sciences, University of Environment and Sustainable Development, Somanya, Ghana
| | - Kwasi Asante
- Coconut Research Programme, Council for Scientific and Industrial Research, Sekondi, Ghana
| | - Aboagye Kwarteng Dofuor
- Department of Biological Sciences, University of Environment and Sustainable Development, Somanya, Ghana
| | | | - Shadrack Kwaku Debrah
- Department of Horticulture and Crop Production Sunyani, University of Energy and Natural Resources, Sunyani, Ghana
| | - Kodwo Dadzie Ninsin
- Department of Biological Sciences, University of Environment and Sustainable Development, Somanya, Ghana
| | - Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Shaphan Yong Chia
- Laboratory of Entomology, Wageningen University & Research, Wageningen, Netherlands
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Bucea-Manea-Țoniș R, Martins OMD, Urdeș L, Coelho AS, Simion VE. Nudging Consumer Behavior with Social Marketing in Portugal: Can Perception Have an Influence over Trying Insect-Based Food? INSECTS 2023; 14:547. [PMID: 37367363 DOI: 10.3390/insects14060547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 06/07/2023] [Accepted: 06/08/2023] [Indexed: 06/28/2023]
Abstract
Social marketing campaigns are widely used to inform, educate, communicate, and promote healthy behaviors that add benefits to the individual, but also to society and the environment. Considering the low cost and high quality of insect-based food, this research aims to identify the main factors which can be used by social marketing campaigns to help people to try new foods, such as insect-based food. Although it is considered an important alternative to protein, there are a few countries that have not experienced it. In many Western countries, insect-based food is perceived as being disgusting. Neophobia is also a barrier to trying these foods. The main goal is to analyze if social marketing campaigns might influence perception (familiarity, preparation, visual, and information). Our model proves this assumption because we obtained high path coefficients, indicating that perception influences social beliefs, individual beliefs, and consumption intention. Thus, they will increase the consumption intention.
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Affiliation(s)
| | - Oliva M D Martins
- Instituto Politécnico de Bragança (IPB), Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Laura Urdeș
- Faculty of Veterinary Medicine, Spiru Haret University, 030352 Bucharest, Romania
| | - Ana Sofia Coelho
- Instituto Politécnico de Bragança (IPB), Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- GOVCOPP-UA, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Violeta-Elena Simion
- Faculty of Veterinary Medicine, Spiru Haret University, 030352 Bucharest, Romania
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94
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Kababu M, Mweresa CK, Subramanian S, Egonyu JP, Tanga CM. Variability in nutrient composition of the edible long-horned grasshopper ( Ruspolia differens) in Uganda and its potential in alleviating food insecurity. Food Sci Nutr 2023; 11:3558-3574. [PMID: 37324836 PMCID: PMC10261792 DOI: 10.1002/fsn3.3346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 03/13/2023] [Accepted: 03/15/2023] [Indexed: 06/17/2023] Open
Abstract
Ruspolia differens Serville (Orthoptera: Tettigonidae) is a highly nutritious and luxurious insect delicacy that is consumed as a food source in many African countries. However, the nutrient profile of R. differens in different geographical regions have received limited research interest. Here, we provide comprehensive evidence of geographical impact on the nutrient profile of R. differens and its potential to meet the recommended dietary intake of the population. Our results demonstrated that proximate composition, fatty acids, amino acids, minerals, vitamins, and flavonoid contents of R. differens collected from five districts in Uganda varied considerably. The crude protein (28-45%), crude fat (41-54%), and energy (582-644 Kj/100 g) contents of R. differens exceed that reported from animal origins. The highest crude protein, crude fat, and carbohydrate contents of R. differens were recorded in Kabale, Masaka, and Kampala, respectively. A total of 37 fatty acids were identified with linoleic acid (omega-6 fatty acid) being the most abundant polyunsaturated fatty acid in R. differens from Kabale, Masaka, and Mbarara. All essential amino acids were recorded in R. differens, particularly histidine with values exceeding the daily requirement for adults. Mineral and vitamin content differed significantly across the five districts. The highest quantity of flavonoids was recorded in R. differens from Hoima (484 mg/100 g). Our findings revealed that R. differens could be considered as functional food ingredients capable of supplying essential macro- and micronutrients that are critical in curbing the rising food insecurity and malnutrition in the regions.
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Affiliation(s)
- Margaret Kababu
- International Centre of Insect Physiology and Ecology (icipe)NairobiKenya
- School of Agricultural and Food SciencesJaramogi Oginga Odinga University of Science and Technology (JOOUST)BondoKenya
| | - Collins K. Mweresa
- School of Agricultural and Food SciencesJaramogi Oginga Odinga University of Science and Technology (JOOUST)BondoKenya
| | - Sevgan Subramanian
- International Centre of Insect Physiology and Ecology (icipe)NairobiKenya
| | - James P. Egonyu
- International Centre of Insect Physiology and Ecology (icipe)NairobiKenya
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95
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Tykałowski B, Koncicki A, Kowalczyk J, Śmiałek M, Bakuła T, Murawska D, Sobotka W, Stenzel T. The impact of full-fat Hermetia illucens larvae meal on the health and immune system function of broiler chickens. J Vet Res 2023; 67:197-207. [PMID: 38143822 PMCID: PMC10740320 DOI: 10.2478/jvetres-2023-0022] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Accepted: 04/12/2023] [Indexed: 12/26/2023] Open
Abstract
Introduction Alternative protein sources have recently been attracting growing interest as potential components of livestock nutrition. This study evaluated the effect on broiler health of replacing the soybean protein component of poultry feed with processed insect protein from farmed Hermetia illucens (HI) larvae. Material and Methods A total of 384 male broiler chicks were divided into four diet groups (eight pens/treatment and 12 birds/pen) and reared to the 42nd day of life (dol). Each treatment group received a starter diet until the 14th dol, then a grower diet until the 35th and finally a finisher diet until the 42nd. The soybean meal in standard diets was replaced with full-fat HI larvae meal in the following amounts: 0% for the control group HI-0, 50% for group HI-50, 75% for group HI-75, and 100% for group HI-100. At 1 dol, chicks were vaccinated against Marek's disease, coccidiosis, Newcastle disease and infectious bronchitis and at 7 dol against avian metapneumovirus infections using live-attenuated vaccines. Blood and spleen samples were collected at three and six weeks of age and analysed using ELISA, flow cytometry, haematology and biochemistry. Results On the 42nd dol, as the content of larvae meal in the chickens' diets increased, the birds' body weights decreased significantly. The substitution of the protein source had no effect on the haematological markers. In chicks that received larvae meal, there was a decrease in creatine kinase activity and phosphorus levels and an increase in calcium and uric acid levels in serum. Raising the proportion of full-fat HI larvae meal in the diet raised the percentage of T CD3+CD8a+ cells and lowered that of T CD3+CD4+ cells in both sample types. Chickens fed larvae meal had significantly lower post-vaccination anti-infectious bronchitis virus antibody titres. Conclusion The poorer production results and impaired health in experimental birds may indicate lower than 50% protein substitution with full-fat HI larvae meal to be optimal.
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Affiliation(s)
- Bartłomiej Tykałowski
- Department of Poultry Diseases, Faculty of Veterinary Medicine, University of Warmia and Mazury, 10-719Olsztyn, Poland
| | - Andrzej Koncicki
- Department of Poultry Diseases, Faculty of Veterinary Medicine, University of Warmia and Mazury, 10-719Olsztyn, Poland
| | - Joanna Kowalczyk
- Department of Poultry Diseases, Faculty of Veterinary Medicine, University of Warmia and Mazury, 10-719Olsztyn, Poland
| | - Marcin Śmiałek
- Department of Poultry Diseases, Faculty of Veterinary Medicine, University of Warmia and Mazury, 10-719Olsztyn, Poland
| | - Tadeusz Bakuła
- Department of Veterinary Prevention and Feed Hygiene, Faculty of Veterinary Medicine, University of Warmia and Mazury, 10-719Olsztyn, Poland
| | - Daria Murawska
- Department of Commodity Science and Animal Improvement, Faculty of Animal Bioengineering, University of Warmia and Mazury, 10-719Olsztyn, Poland
| | - Wiesław Sobotka
- Department of Animal Nutrition and Feed Science, Faculty of Animal Bioengineering, University of Warmia and Mazury, 10-719Olsztyn, Poland
| | - Tomasz Stenzel
- Department of Poultry Diseases, Faculty of Veterinary Medicine, University of Warmia and Mazury, 10-719Olsztyn, Poland
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96
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Yan Y, Zhang J, Chen X, Wang Z. Effects of Black Soldier Fly Larvae ( Hermetia illucens Larvae) Meal on the Production Performance and Cecal Microbiota of Hens. Vet Sci 2023; 10:vetsci10050364. [PMID: 37235447 DOI: 10.3390/vetsci10050364] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 05/07/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023] Open
Abstract
The effects of Hermetia illucens larvae meal (HILM) as a feed supplement on production performance and cecal microflora were studied in 900 Hy-line Brown laying hens. Laying hens (60 weeks old) were randomly divided into four groups. Each group had five replicates, and each replicate had 45 hens. The control group was fed with a corn-soybean-based diet, and the experimental groups were fed with 1% HILM, 2% HILM, or 3% HILM. Results were as follows: (1) With the increase in HILM level, the laying rate increased linearly (p ≤ 0.05), and the feed/egg and cracked-egg rate decreased linearly (p ≤ 0.05). (2) Community composition analysis showed that the dominant bacteria in each group were Bacteroidetes and Firmicutes, followed by Actinobacteria and Proteobacteria, which accounted for more than 97% of 16S rRNA gene sequence of the total cecal bacteria. (3) Alpha diversity analysis at the operational taxonomic unit classification level showed that the HILM-addition groups had higher community richness and community diversity than the control group. (4) Principal co-ordinates analysis showed that the cecum samples in each group were significantly separated (p ≤ 0.05). At the phylum level, the relative abundance of Bacteroidetes in the HILM addition groups was significantly lower than that in the control group (p < 0.001), and the relative abundance of Firmicutes in the HILM addition groups was significantly higher than that in the control group (p < 0.001). In conclusion, dietary HILM supplementation had a significant effect on the production performance and cecal microflora of laying hens at the late laying period under the conditions of this experiment but had no adverse effect on the intestinal dominant flora.
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Affiliation(s)
- Yan Yan
- Henan Provincial Academician Workstation of Feed Resource Development and Healthy Livestock, Department of Animal Science and Technology, Henan University of Science and Technology, Luoyang 271023, China
| | - Jinjin Zhang
- Henan Provincial Academician Workstation of Feed Resource Development and Healthy Livestock, Department of Animal Science and Technology, Henan University of Science and Technology, Luoyang 271023, China
| | - Xiaochen Chen
- Henan Provincial Academician Workstation of Feed Resource Development and Healthy Livestock, Department of Animal Science and Technology, Henan University of Science and Technology, Luoyang 271023, China
| | - Zhanbin Wang
- Henan Provincial Academician Workstation of Feed Resource Development and Healthy Livestock, Department of Animal Science and Technology, Henan University of Science and Technology, Luoyang 271023, China
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97
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Wanjala MN, Orinda M, Nyongesah JM, Tanga CM, Subramanian S, Kassie M, Egonyu JP. Socio-cultural practices on the use of beetle grubs as food and feed in western Kenya. Sci Rep 2023; 13:7805. [PMID: 37179403 PMCID: PMC10182986 DOI: 10.1038/s41598-023-34264-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Accepted: 04/26/2023] [Indexed: 05/15/2023] Open
Abstract
We examined the socio-cultural practices on the use of beetle grubs as food and feed in western Kenya by interviewing 211 randomly selected households and conducting seven focus group discussions in Bungoma, Kakamega, Busia, and Trans Nzoia counties. The grubs were used as food and feed in ~ 39% and 78% of the households, respectively. The perceived benefits of the grubs for human consumption were nutritiousness and no linkage to allergies. The grubs were perceived to enhance animal weight gain and increase poultry egg laying. They were also perceived to recycle nutrients from organic waste, and clean the environment. Toasting and roasting were the dominant methods of preparing the grubs. Lack of knowledge on the grub nutritional benefits and stigma were key deterrents to their consumption. About 66% of the respondents expressed willingness to farm the grubs if the market and rearing protocols are available. Almost 98% of the respondents lacked knowledge of the beetle biology, indicating limited capacity to conserve them. The practices on the use of beetle grubs as food and feed differed across counties and by gender, age, marital status and education level. Strategies for sustainable use of the grubs as food and feed have been proposed and new research directions highlighted.
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Affiliation(s)
- Martin N Wanjala
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100, Nairobi, Kenya
- Jaramogi Oginga, Odinga University of Science and Technology (JOOUST), P.O. Box 210-40601, Bondo, Kenya
| | - Mary Orinda
- Jaramogi Oginga, Odinga University of Science and Technology (JOOUST), P.O. Box 210-40601, Bondo, Kenya
| | - John M Nyongesah
- Jaramogi Oginga, Odinga University of Science and Technology (JOOUST), P.O. Box 210-40601, Bondo, Kenya
| | - Chrysantus M Tanga
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100, Nairobi, Kenya
| | - Sevgan Subramanian
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100, Nairobi, Kenya
| | - Menale Kassie
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100, Nairobi, Kenya
| | - James P Egonyu
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100, Nairobi, Kenya.
- Faculty of Science and Education, Busitema University, Tororo, Uganda.
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98
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Riaz K, Iqbal T, Khan S, Usman A, Al-Ghamdi MS, Shami A, El Hadi Mohamed RA, Almadiy AA, Al Galil FMA, Alfuhaid NA, Ahmed N, Alam P. Growth Optimization and Rearing of Mealworm ( Tenebrio molitor L.) as a Sustainable Food Source. Foods 2023; 12:foods12091891. [PMID: 37174429 PMCID: PMC10178433 DOI: 10.3390/foods12091891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 04/26/2023] [Accepted: 04/28/2023] [Indexed: 05/15/2023] Open
Abstract
As a sustainable food source for humans, mealworms (Tenebrio molitor) have a great deal of potential, due to the fact that they have a very favorable nutritional profile and a low environmental impact. For meal production, feed formulation and optimization are important. The mealworm Tenebrio molitor (Coleoptera: Tenebrionidae) is the most consumed insect in the world. Mealworms were given a variety of diets, including wheat bran as constant diet supplemented with different levels of Ospor (Bacillus clausii) at 0.002 g, 0.004 g, 0.006 g, and 0.008 g; imutec (Lacticaseibacillus rhamnosus) at 0.2 g. 0.4 g, 0.6 g, and 0.8 g; fungi (Calocybe indica) at 250 g, 500 g, and 750 g; yeast (Saccharomyces cerevisiae) at 50 g, 100 g, and 150 g; and wheat bran (standard diet) were examined in complete randomized design (CRD). Different parameters, i.e., the larval, pupal, and adult weight, size, life span, and nutritional profile of mealworm were studied. When compared with other insect growth promoters, only wheat bran was discovered to be the most efficient. It generated the heaviest and longest larvae at 65.03 mg and 18.32 mm, respectively, as well as pupae weighing 107.55 mg and 19.94 mm, respectively, and adults weighing 87.52 mg and 20.26 mm, respectively. It was also determined that fungi (C. indica) and ospor (B. clausii) promoted faster larval development than yeast (S. cerevisiae) and imutec (L. rhamnosus). Larval mortality was also greater in the imutec (L. rhamnosus) and yeast (S. cerevisiae) diets than the others. No pupal mortality was recorded in all diets. Furthermore, the protein content of Tenebrio. molitor raised on a diet including fungi (C. indica) was the highest at (375 g), with a content of 68.31%, followed by a concentration of (250 g) with a content of 67.84%, and wheat bran (1 kg) (normal diet) with the lowest content at 58.91%. T. molitor larvae fed a diet supplemented with bacterial and fungal had lower fat and ash content than bran-fed T. molitor larvae (standard diet). Wheat bran (normal diet) had the highest fat at 16.11%, and ash at 7.71%. Hence, it is concluded that wheat bran alone or diet containing fungi (C. indica) and ospor (B. clausii) performed better in terms of growth, and these diets and protein content are recommended for the mass rearing of mealworms.
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Affiliation(s)
- Kanwal Riaz
- Department of Entomology, Faculty of Plant Protection, The University of Agriculture, Peshawar 25000, Khyber Pakhtunkhwa, Pakistan
| | - Toheed Iqbal
- Department of Entomology, Faculty of Plant Protection, The University of Agriculture, Peshawar 25000, Khyber Pakhtunkhwa, Pakistan
| | - Sarzamin Khan
- Department of Poultry Science, Faculty of Animal Husbandry and Veterinary Sciences, The University of Agriculture, Peshawar 25000, Khyber Pakhtunkhwa, Pakistan
| | - Amjad Usman
- Department of Entomology, Faculty of Plant Protection, The University of Agriculture, Peshawar 25000, Khyber Pakhtunkhwa, Pakistan
| | - Mariam S Al-Ghamdi
- Department of Biology, Faculty of Applied Sciences, Umm Al-Qura University, Makkah 24381, Saudi Arabia
| | - Ashwag Shami
- Department of Biology, College of Sciences, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
| | - Rania Ali El Hadi Mohamed
- Department of Biology, College of Sciences, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
| | - Abdulrahman A Almadiy
- Department of Biology, Faculty of Arts and Sciences, Najran University, Najran 1988, Saudi Arabia
| | | | - Nawal Abdulaziz Alfuhaid
- Department of Biology, College of Science and Humanities, Prince Sattam bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia
| | - Nazeer Ahmed
- Department of Agriculture, University of Swabi, Anbar, Swabi 23561, Khyber Pakhtunkhwa, Pakistan
| | - Pravej Alam
- Department of Biology, College of Science and Humanities, Prince Sattam bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia
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99
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Khalifah A, Abdalla S, Rageb M, Maruccio L, Ciani F, El-Sabrout K. Could Insect Products Provide a Safe and Sustainable Feed Alternative for the Poultry Industry? A Comprehensive Review. Animals (Basel) 2023; 13:ani13091534. [PMID: 37174571 PMCID: PMC10177474 DOI: 10.3390/ani13091534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2023] [Revised: 04/21/2023] [Accepted: 04/28/2023] [Indexed: 05/15/2023] Open
Abstract
The planet is home to more than 2000 species of edible insects, some of which have been consumed as food for many years. Recently, edible insect products have been gradually increasing in several countries, such as Italy and Egypt, as novel feed resources for humans and animals due to their availability, potential economic benefits, and high nutritive value. The insect industry can provide a new solution for livestock nutrition and offer many additional advantages, but there are obstacles to overcome, such as some nutritional organizations that forbid its usage. Nevertheless, previous research indicates that different insect species could be used safely as nutraceuticals in poultry farming to improve broiler growth performance (>3%) and layer egg production (>5%). Among these species, there are various products and extracts that can be used in poultry nutrition in a sustainable manner. This review provides an outline of insect composition, nutrient values, application in poultry feed, safety, and guidelines, and finally, the future perspectives of insects as an alternative feed source in poultry diets.
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Affiliation(s)
- Ayman Khalifah
- Livestock Research Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Egypt
| | - Sara Abdalla
- Plant Protection and Biomolecular Diagnosis Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Egypt
| | - Mai Rageb
- Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Egypt
| | - Lucianna Maruccio
- Department of Veterinary Medicine and Animal Production, University of Naples Federico II, 80138 Naples, Italy
| | - Francesca Ciani
- Department of Veterinary Medicine and Animal Production, University of Naples Federico II, 80138 Naples, Italy
| | - Karim El-Sabrout
- Department of Poultry Production, Faculty of Agriculture, Alexandria University, Alexandria 21545, Egypt
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100
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Tran NB, Lee H, Lee SJ. Extracts from the edible insects Gryllus bimaculatus and Oxya chinensis sinuosa as an effective postnatal therapy for improving autistic behavior through blood-brain barrier control and gut microbiota. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023] Open
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