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Mei Z, Kuzhir P, Godeau G. Update on Chitin and Chitosan from Insects: Sources, Production, Characterization, and Biomedical Applications. Biomimetics (Basel) 2024; 9:297. [PMID: 38786507 PMCID: PMC11118814 DOI: 10.3390/biomimetics9050297] [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: 04/15/2024] [Revised: 05/11/2024] [Accepted: 05/12/2024] [Indexed: 05/25/2024] Open
Abstract
Insects, renowned for their abundant and renewable biomass, stand at the forefront of biomimicry-inspired research and offer promising alternatives for chitin and chitosan production considering mounting environmental concerns and the inherent limitations of conventional sources. This comprehensive review provides a meticulous exploration of the current state of insect-derived chitin and chitosan, focusing on their sources, production methods, characterization, physical and chemical properties, and emerging biomedical applications. Abundant insect sources of chitin and chitosan, from the Lepidoptera, Coleoptera, Orthoptera, Hymenoptera, Diptera, Hemiptera, Dictyoptera, Odonata, and Ephemeroptera orders, were comprehensively summarized. A variety of characterization techniques, including spectroscopy, chromatography, and microscopy, were used to reveal their physical and chemical properties like molecular weight, degree of deacetylation, and crystallinity, laying a solid foundation for their wide application, especially for the biomimetic design process. The examination of insect-derived chitin and chitosan extends into a wide realm of biomedical applications, highlighting their unique advantages in wound healing, tissue engineering, drug delivery, and antimicrobial therapies. Their intrinsic biocompatibility and antimicrobial properties position them as promising candidates for innovative solutions in diverse medical interventions.
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Affiliation(s)
- Zhenying Mei
- Université Côte d’Azur, CNRS UMR 7010 Institut de Physique de Nice, 17 rue Julien Laupêtre, 06200 Nice, France
| | - Pavel Kuzhir
- Université Côte d’Azur, CNRS UMR 7010 Institut de Physique de Nice, 17 rue Julien Laupêtre, 06200 Nice, France
| | - Guilhem Godeau
- Université Côte d’Azur, CNRS UMR 7010 Institut de Physique de Nice, 17 rue Julien Laupêtre, 06200 Nice, France
- Université Côte d’Azur, Institut Méditerranéen du Risque de l’Environnement et du Développement Durable, 9 rue Julien Laupêtre, 06200 Nice, France
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Nutritional Composition, Health Benefits, and Application Value of Edible Insects: A Review. Foods 2022; 11:foods11243961. [PMID: 36553703 PMCID: PMC9777846 DOI: 10.3390/foods11243961] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 11/17/2022] [Accepted: 12/03/2022] [Indexed: 12/13/2022] Open
Abstract
For thousands of years, edible insects have been used as food to alleviate hunger and improve malnutrition. Some insects have also been used as medicines because of their therapeutic properties. This is not only due to the high nutritional value of edible insects, but more importantly, the active substances from edible insects have a variety of biofunctional activities. In this paper, we described and summarized the nutritional composition of edible insects and discussed the biological functions of edible insects and their potential benefits for human health. A summary analysis of the findings for each active function confirms that edible insects have the potential to develop functional foods and medicines that are beneficial to humans. In addition, we analyzed the issues that need to be considered in the application of edible insects and the current status of edible insects in food and pharmaceutical applications. We concluded with a discussion of regulations related to edible insects and an outlook on future research and applications of edible insects. By analyzing the current state of research on edible insects, we aim to raise awareness of the use of edible insects to improve human health and thus promote their better use and development.
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Abstract
Consumption of edible insects has been widely suggested as an environmentally sustainable substitute for meat to reduce GHG emissions. However, the novel research field for edible insects rely on the content of bioactive ingredients and on the ability to induce a functional effect in humans. The goal of this manuscript was to review the available body of evidence on the properties of edible insects in modulating oxidative and inflammatory stress, platelet aggregation, lipid and glucose metabolism and weight control. A search for literature investigating the functional role of edible insects was carried out in the PUBMED database using specific keywords. A total of 55 studies, meeting inclusion criteria after screening, were divided on the basis of the experimental approach: in vitro studies, cellular models/ex vivo studies or in vivo studies. In the majority of the studies, insects demonstrated the ability to reduce oxidative stress, modulate antioxidant status, restore the impaired activity of antioxidant enzymes and reduce markers of oxidative damage. Edible insects displayed anti-inflammatory activity reducing cytokines and modulating specific transcription factors. Results from animal studies suggest that edible insects can modulate lipid and glucose metabolism. The limited number of studies focused on the assessment of anticoagulation activity of edible insects make it difficult to draw conclusions. More evidence from dietary intervention studies in humans is needed to support the promising evidence from in vitro and animal models about the functional role of edible insects consumption.
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Errico S, Spagnoletta A, Verardi A, Moliterni S, Dimatteo S, Sangiorgio P. Tenebrio molitor as a source of interesting natural compounds, their recovery processes, biological effects, and safety aspects. Compr Rev Food Sci Food Saf 2021; 21:148-197. [PMID: 34773434 DOI: 10.1111/1541-4337.12863] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 09/13/2021] [Accepted: 10/04/2021] [Indexed: 12/14/2022]
Abstract
Nowadays, it is urgent to produce in larger quantities and more sustainably to reduce the gap between food supply and demand. In a circular bioeconomy vision, insects receive great attention as a sustainable alternative to satisfy food and nutritional needs. Among all insects, Tenebrio molitor (TM) is the first insect approved by the European Food Safety Authority as a novel food in specific conditions and uses, testifying its growing relevance and potential. This review holistically presents the possible role of TM in the sustainable and circular solution to the growing needs for food and nutrients. We analyze all high value-added products obtained from TM (powders and extracts, oils and fatty acids, proteins and peptides, and chitin and chitosan), their recovery processes (evaluating the best ones in technical and environmental terms), their nutritional and economical values, and their biological effects. Safety aspects are also mentioned. TM potential is undoubted, but some aspects still need to be discussed, including the health effects of substances and microorganisms in its body, the optimal production conditions (that affect product quality and safety), and TM capacity to convert by-products into new products. Environmental, economic, social, and market feasibility studies are also required to analyze the new value chains. Finally, to unlock the enormous potential of edible insects as a source of nutritious and sustainable food, it will be necessary to overcome the cultural, psychological, and regulatory barriers still present in Western countries.
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Affiliation(s)
- Simona Errico
- ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Department of Sustainability, Trisaia Research Center, Rotondella, Italy
| | - Anna Spagnoletta
- ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Department of Sustainability, Trisaia Research Center, Rotondella, Italy
| | - Alessandra Verardi
- ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Department of Sustainability, Trisaia Research Center, Rotondella, Italy
| | - Stefania Moliterni
- ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Department of Sustainability, Trisaia Research Center, Rotondella, Italy
| | - Salvatore Dimatteo
- ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Department of Sustainability, Trisaia Research Center, Rotondella, Italy
| | - Paola Sangiorgio
- ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Department of Sustainability, Trisaia Research Center, Rotondella, Italy
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Lee JH, Kim TK, Jeong CH, Yong HI, Cha JY, Kim BK, Choi YS. Biological activity and processing technologies of edible insects: a review. Food Sci Biotechnol 2021; 30:1003-1023. [PMID: 34471556 DOI: 10.1007/s10068-021-00942-8] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 06/19/2021] [Accepted: 07/01/2021] [Indexed: 10/20/2022] Open
Abstract
The burgeoning global population growth has raised concerns regarding the expected increase in the demand for food, which could be partially tackled by identifying novel food sources. To this end, edible insects have recently attracted research interest. Several technologies for utilizing edible insect-derived proteins have been introduced; however, research into their functional utilization is insufficient. Herein, we reviewed the relevant literature on the importance of insects as food sources, extraction of edible insects, the nutritional value of insects, biological activities of components, and their applications in food industries. We summarized the studies primarily focused on the functional utilization of edible insects, suggesting that for successful incorporation and growth of edible insects in food and pharmaceutical industries, strategies to improve the extraction methods are required to explore the biological activity of edible insects. Furthermore, the awareness of edible insects with a focus on their allergens warrants consideration.
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Affiliation(s)
- Jae Hoon Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Korea
| | - Chang Hee Jeong
- Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755 Korea
| | - Hae In Yong
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Korea
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Korea
| | - Bum-Keun Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Korea
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Zhou J, Wen B, Xie H, Zhang C, Bai Y, Cao H, Che Q, Guo J, Su Z. Advances in the preparation and assessment of the biological activities of chitosan oligosaccharides with different structural characteristics. Food Funct 2021; 12:926-951. [PMID: 33434251 DOI: 10.1039/d0fo02768e] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Chitosan oligosaccharides (COSs) are widely used biopolymers that have been studied in relation to a variety of abnormal biological activities in the food and biomedical fields. Since different COS preparation technologies produce COS compounds with different structural characteristics, it has not yet been possible to determine whether one or more chito-oligomers are primarily responsible for the bioactivity of COSs. The inherent biocompatibility, mucosal adhesion and nontoxic nature of COSs are well documented, as is the fact that they are readily absorbed from the intestinal tract, but their structure-activity relationship requires further investigation. This review summarizes the methods used for COS preparation, and the research findings with regard to the antioxidant, anti-inflammatory, anti-obesity, bacteriostatic and antitumour activity of COSs with different structural characteristics. The correlation between the molecular structure and bioactivities of COSs is described, and new insights into their structure-activity relationship are provided.
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Affiliation(s)
- Jingwen Zhou
- Guangdong Engineering Research Center of Natural Products and New Drugs, Guangdong Provincial University Engineering Technology Research Center of Natural Products and Drugs, Guangdong Pharmaceutical University, Guangzhou (510006), China. and Guangdong Metabolic Diseases Research Centre of Integrated Chinese and Western Medicine, Guangdong Pharmaceutical University, Guangzhou (510006), China.
| | - Bingjian Wen
- Guangdong Engineering Research Center of Natural Products and New Drugs, Guangdong Provincial University Engineering Technology Research Center of Natural Products and Drugs, Guangdong Pharmaceutical University, Guangzhou (510006), China. and Guangdong Metabolic Diseases Research Centre of Integrated Chinese and Western Medicine, Guangdong Pharmaceutical University, Guangzhou (510006), China.
| | - Hongyi Xie
- Guangdong Engineering Research Center of Natural Products and New Drugs, Guangdong Provincial University Engineering Technology Research Center of Natural Products and Drugs, Guangdong Pharmaceutical University, Guangzhou (510006), China. and Guangdong Metabolic Diseases Research Centre of Integrated Chinese and Western Medicine, Guangdong Pharmaceutical University, Guangzhou (510006), China.
| | - Chengcheng Zhang
- Guangdong Engineering Research Center of Natural Products and New Drugs, Guangdong Provincial University Engineering Technology Research Center of Natural Products and Drugs, Guangdong Pharmaceutical University, Guangzhou (510006), China. and Guangdong Metabolic Diseases Research Centre of Integrated Chinese and Western Medicine, Guangdong Pharmaceutical University, Guangzhou (510006), China.
| | - Yan Bai
- School of Public Health, Guangdong Pharmaceutical University, Guangzhou (510310), China
| | - Hua Cao
- School of Chemistry and Chemical Engineering, Guangdong Pharmaceutical University, Zhongshan (528458), China
| | - Qishi Che
- Guangzhou Rainhome Pharm & Tech Co., Ltd, Science City, Guangzhou (510663), China
| | - Jiao Guo
- Guangdong Metabolic Diseases Research Centre of Integrated Chinese and Western Medicine, Guangdong Pharmaceutical University, Guangzhou (510006), China.
| | - Zhengquan Su
- Guangdong Engineering Research Center of Natural Products and New Drugs, Guangdong Provincial University Engineering Technology Research Center of Natural Products and Drugs, Guangdong Pharmaceutical University, Guangzhou (510006), China.
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Gao Y, Zhao YJ, Xu ML, Shi SS. Soybean hawkmoth ( Clanis bilineata tsingtauica) as food ingredients: a review. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1903082] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Yu Gao
- College of Plant Protection, Jilin Agricultural University, Changchun, Jilin, P.R. China
| | - Yi-Jin Zhao
- College of Plant Protection, Jilin Agricultural University, Changchun, Jilin, P.R. China
| | - Meng-Lei Xu
- College of Food Science and Engineering, Jilin University, Changchun, Jilin, P.R. China
- State Key Laboratory of Supramolecular Structure and Materials, Jilin University, Changchun, Jilin, P.R. China
| | - Shu-Sen Shi
- College of Plant Protection, Jilin Agricultural University, Changchun, Jilin, P.R. China
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Zhou DY, Wu ZX, Yin FW, Song S, Li A, Zhu BW, Yu LL(L. Chitosan and Derivatives: Bioactivities and Application in Foods. Annu Rev Food Sci Technol 2021; 12:407-432. [DOI: 10.1146/annurev-food-070720-112725] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Chitosan is a biodegradable, biocompatible, and nontoxic aminopolysaccharide. This review summarizes and discusses the structural modifications, including substitution, grafting copolymerization, cross-linking, and hydrolysis, utilized to improve the physicochemical properties and enhance the bioactivity and functionality of chitosan and related materials. This manuscript also reviews the current progress and potential of chitosan and its derivatives in body-weight management and antihyperlipidemic, antihyperglycemic, antihypertensive, antimicrobial antioxidant, anti-inflammatory, and immunostimulatory activities as well as their ability to interact with gut microbiota. In addition, the potential of chitosan and its derivatives as functional ingredients in food systems, such as film and coating materials, and delivery systems is discussed. This manuscript aims to provide up-to-date information to stimulate future discussion and research to promote the value-added utilization of chitosan in improving the safety, quality, nutritional value and health benefits, and sustainability of our food system while reducing the environmental hazards.
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Affiliation(s)
- Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
| | - Zi-Xuan Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
| | - Fa-Wen Yin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
| | - Shuang Song
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
| | - Ao Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
| | - Bei-Wei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
| | - Liang-Li (Lucy) Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, USA
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Mohan K, Ganesan AR, Muralisankar T, Jayakumar R, Sathishkumar P, Uthayakumar V, Chandirasekar R, Revathi N. Recent insights into the extraction, characterization, and bioactivities of chitin and chitosan from insects. Trends Food Sci Technol 2020; 105:17-42. [PMID: 32901176 PMCID: PMC7471941 DOI: 10.1016/j.tifs.2020.08.016] [Citation(s) in RCA: 111] [Impact Index Per Article: 27.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 08/18/2020] [Accepted: 08/26/2020] [Indexed: 12/29/2022]
Abstract
Background Insects are a living resource used for human nutrition, medicine, and industry. Several potential sources of proteins, peptides, and biopolymers, such as silk, chitin, and chitosan are utilized in industry and for biotechnology applications. Chitosan is an amino-polysaccharide derivative of chitin that consists of linear amino polysaccharides with d-glucosamine and N-acetyl-d-glucosamine units. Currently, the chief commercial sources of chitin and chitosan are crustacean shells that accumulate as a major waste product from the marine food industry. Existing chitin resources have some natural challenges, including insufficient supplies, seasonal availability, and environmental pollution. As an alternative, insects could be utilized as unconventional but feasible sources of chitin and chitosan. Scope and approach This review focuses on the recent sources of insect chitin and chitosan, particularly from the Lepidoptera, Coleoptera, Orthoptera, Hymenoptera, Diptera, Hemiptera, Dictyoptera, and Odonata orders. In addition, the extraction methods and physicochemical characteristics are discussed. Insect chitin and chitosan have numerous biological activities and could be used for food, biomedical, and industrial applications. Key findings and conclusions Recently, the invasive and harmful effects of insect species causing severe damage in agricultural crops has led to great economic losses globally. These dangerous species serve as potential sources of chitin and are underutilized worldwide. The conclusion of the present study provides better insight into the conversion of insect waste-derived chitin into value-added products as an alternative chitin source to address food security related challenges.
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Affiliation(s)
- Kannan Mohan
- PG and Research Department of Zoology, Sri Vasavi College, Erode, Tamil Nadu, 638 316, India
| | - Abirami Ramu Ganesan
- School of Applied Sciences, College of Engineering, Science and Technology (CEST), Fiji National University, 5529, Fiji
| | - Thirunavukkarasu Muralisankar
- Aquatic Ecology Laboratory, Department of Zoology, School of Life Sciences, Bharathiar University, Coimbatore, Tamil Nadu, 641 046, India
| | - Rajarajeswaran Jayakumar
- Department of Molecular Medicine, Faculty of Medicine, University of Malaya, Kuala Lumpur, 50603, Malaysia
| | - Palanivel Sathishkumar
- Key Laboratory of Theoretical Chemistry of Environment, Ministry of Education, School of Chemistry, South China Normal University, Guangzhou, 510006, PR China
| | | | | | - Nagarajan Revathi
- PG and Research Department of Zoology, Sri Vasavi College, Erode, Tamil Nadu, 638 316, India
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Zhou Y, Li S, Li D, Wang S, Zhao W, Lv Z, Li X, Li H, Han Y. Enzymatic preparation of chitooligosaccharides and their anti-obesity application. Biosci Biotechnol Biochem 2020; 84:1460-1466. [PMID: 32195627 DOI: 10.1080/09168451.2020.1744110] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Chitooligosaccharides (COS) are derived from chitosan, which can be used as nutraceuticals and functional foods. Because of their various biological activities, COS are widely used in the food, medicine, agriculture, and other fields. COS were prepared by chitosanase from Pseudoalteromonas sp. SY39 and their anti-obesity activity was researched in mice in this study. The effects of hydrolysis time, temperature, the ratio of enzyme to chitosan, and pH on the productivity of COS were discussed. Preparation process of COS was established in a 5-L fermenter. COS were characterized and their anti-obesity activity was studied in animal experiments. The results showed that COS could effectively reduce serum lipid levels and obesity in mice, and have a good anti-obesity activity. The preparation technology and remarkable anti-obesity activity of COS further expand their applications in the food and pharmaceutical industries.
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Affiliation(s)
- Yu Zhou
- School of Basic Medicine, Qingdao University , Qingdao, Shandong, China
| | - Shangyong Li
- School of Basic Medicine, Qingdao University , Qingdao, Shandong, China
| | - Dandan Li
- School of Basic Medicine, Qingdao University , Qingdao, Shandong, China
| | - Shuo Wang
- School of Basic Medicine, Qingdao University , Qingdao, Shandong, China
| | - Wandong Zhao
- School of Basic Medicine, Qingdao University , Qingdao, Shandong, China
| | - Zhiyuan Lv
- School of Basic Medicine, Qingdao University , Qingdao, Shandong, China
| | - Xiao Li
- School of Basic Medicine, Qingdao University , Qingdao, Shandong, China
| | - Haoyan Li
- School of Basic Medicine, Qingdao University , Qingdao, Shandong, China
| | - Yantao Han
- School of Basic Medicine, Qingdao University , Qingdao, Shandong, China
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Zhang B. Dietary chitosan oligosaccharides modulate the growth, intestine digestive enzymes, body composition and nonspecific immunity of loach Paramisgurnus dabryanus. FISH & SHELLFISH IMMUNOLOGY 2019; 88:359-363. [PMID: 30851451 DOI: 10.1016/j.fsi.2019.03.006] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2018] [Revised: 02/24/2019] [Accepted: 03/01/2019] [Indexed: 06/09/2023]
Abstract
Three test diets containing three different levels (1, 3, and 5 g kg-1) of dietary chitosan oligosaccharides (COs) were formulated and used to test the growth performance, body composition, intestine digestive enzymes, antioxidant responses and resistance to Aeromonas hydrophila of loach Paramisgurnus dabryanus. A basal diet without any COs served as the control. After 60 days of feeding, the growth performance, intestine digestive-enzyme activities, body protein content and total polyunsaturated fatty acids, antioxidant responses, and resistance to A. hydrophila of loach P. dabryanus were higher than those of the control when the loach P. dabryanus was fed with CO-containing diets. The optimum dose of dietary COs required for the maximum growth of loach was 3 g kg-1 of the diet. Results indicated that dietary COs can improve the growth performance, body composition, intestine digestive enzymes, antioxidant responses, and resistance to A. hydrophila of loach P. dabryanus and can thus be used as a diet supplement for them.
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Affiliation(s)
- Bingzhi Zhang
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Huaihai Institute of Technology, 59 Cangwu Road, Haizhou, 222005, China; School of Chemical Engineering, Dalian University of Technology, 2 Linggong Road, Ganjingzi, Dalian, 116024, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, 59 Cangwu Road, Haizhou, 222005, China; Jiangsu Marine Resources Development Research Institute, Huaihai Institute of Technology, 59 Cangwu Road, Haizhou, 222005, China.
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Testa M, Stillo M, Maffei G, Andriolo V, Gardois P, Zotti CM. Ugly but tasty: A systematic review of possible human and animal health risks related to entomophagy. Crit Rev Food Sci Nutr 2018; 57:3747-3759. [PMID: 27008043 DOI: 10.1080/10408398.2016.1162766] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
BACKGROUND According to many recent studies, the use of insects as food seems to be convenient, sustainable, economical and healthy. The objective of this study is to analyze the possible effects of insect consumption on human and animal health. METHODS A systematic review of the literature was performed using the PubMed, Scopus and CAB databases. RESULTS Of the 6026 items initially retrieved, 70 were eligible for inclusion; 40 studies analyzed the use of insects in human foods or drugs, while 30 analyzed the use of insects in animal feed. In humans, the most commonly analyzed risks are nutrient malabsorption, growth alteration, chemical and microbiological contamination and allergy risk. Studies of animals focus on growth alteration, nutrient malabsorption and hematic and qualitative meat alteration. CONCLUSION In recent years, researchers have shifted their focus from the possible use of edible insects in animal feed to their use as possible nutrient sources for humans. The results suggest that, if properly treated and preserved, products derived from insects are safe and efficient sources of nutrients for animals. Further studies are needed to evaluate the possible effects of prolonged insect consumption on human health.
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Affiliation(s)
- Marco Testa
- a Department of Sciences of Public Health and Pediatrics , University of Turin, Turin , Italy
| | - Michela Stillo
- a Department of Sciences of Public Health and Pediatrics , University of Turin, Turin , Italy
| | - Giulia Maffei
- b Independent Scientific Communication Expert , Milan , Italy
| | - Violetta Andriolo
- a Department of Sciences of Public Health and Pediatrics , University of Turin, Turin , Italy
| | - Paolo Gardois
- a Department of Sciences of Public Health and Pediatrics , University of Turin, Turin , Italy
| | - Carla Maria Zotti
- a Department of Sciences of Public Health and Pediatrics , University of Turin, Turin , Italy
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Wu S, Lu M, Wang S. Antiageing activities of water-soluble chitosan from Clanis bilineata larvae. Int J Biol Macromol 2017; 102:376-379. [DOI: 10.1016/j.ijbiomac.2017.04.038] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2017] [Revised: 03/14/2017] [Accepted: 04/10/2017] [Indexed: 02/01/2023]
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15
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Transforming insect biomass into consumer wellness foods: A review. Food Res Int 2016; 89:129-151. [DOI: 10.1016/j.foodres.2016.10.001] [Citation(s) in RCA: 91] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2016] [Revised: 09/28/2016] [Accepted: 10/02/2016] [Indexed: 02/01/2023]
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Zou P, Yang X, Zhang Y, Du P, Yuan S, Yang D, Wang J. Antitumor Effects of Orally and Intraperitoneally Administered Chitosan Oligosaccharides (COSs) on S180-Bearing/Residual Mouse. J Food Sci 2016; 81:H3035-H3042. [DOI: 10.1111/1750-3841.13538] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2016] [Revised: 09/13/2016] [Accepted: 09/20/2016] [Indexed: 12/31/2022]
Affiliation(s)
- Pan Zou
- Dept. of Food Science and Engineering, School of Chemical Engineering & Technology; Harbin Inst. of Technology; Harbin 150090 China
- Key Laboratory of Agro-product Quality and Safety, Inst. of Quality Standard & Testing Technology for Agro-Product; Chinese Academy of Agricultural Sciences; Beijing 100081 China
- Dept. of Pharmacology and Toxicology; Beijing Inst. of Radiation Medicine; No. 27 Taiping Rd., Haidian District Beijing 100850 China
| | - Xin Yang
- Dept. of Food Science and Engineering, School of Chemical Engineering & Technology; Harbin Inst. of Technology; Harbin 150090 China
- Key Laboratory of Agro-product Quality and Safety, Inst. of Quality Standard & Testing Technology for Agro-Product; Chinese Academy of Agricultural Sciences; Beijing 100081 China
| | - Yanxin Zhang
- Dept. of Food Science and Engineering, School of Chemical Engineering & Technology; Harbin Inst. of Technology; Harbin 150090 China
- Key Laboratory of Agro-product Quality and Safety, Inst. of Quality Standard & Testing Technology for Agro-Product; Chinese Academy of Agricultural Sciences; Beijing 100081 China
| | - Pengfei Du
- Key Laboratory of Agro-product Quality and Safety, Inst. of Quality Standard & Testing Technology for Agro-Product; Chinese Academy of Agricultural Sciences; Beijing 100081 China
- Key Laboratory of Agrifood Safety and Quality; Ministry of Agriculture; No. 12 Zhongguancun South St., Haidian District Beijing 100081 China
| | - Shoujun Yuan
- Dept. of Pharmacology and Toxicology; Beijing Inst. of Radiation Medicine; No. 27 Taiping Rd., Haidian District Beijing 100850 China
| | - Dexuan Yang
- Dept. of Pharmacology and Toxicology; Beijing Inst. of Radiation Medicine; No. 27 Taiping Rd., Haidian District Beijing 100850 China
| | - Jing Wang
- Dept. of Food Science and Engineering, School of Chemical Engineering & Technology; Harbin Inst. of Technology; Harbin 150090 China
- Key Laboratory of Agro-product Quality and Safety, Inst. of Quality Standard & Testing Technology for Agro-Product; Chinese Academy of Agricultural Sciences; Beijing 100081 China
- Key Laboratory of Agrifood Safety and Quality; Ministry of Agriculture; No. 12 Zhongguancun South St., Haidian District Beijing 100081 China
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Zhao XH, Qian L, Yin DL, Zhou Y. Hypolipidemic effect of the polysaccharides extracted from pumpkin by cellulase-assisted method on mice. Int J Biol Macromol 2014; 64:137-8. [DOI: 10.1016/j.ijbiomac.2013.12.001] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2013] [Revised: 11/28/2013] [Accepted: 12/02/2013] [Indexed: 11/28/2022]
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Teng Z, Qian L, Zhou Y. Hypolipidemic activity of the polysaccharides from Enteromorpha prolifera. Int J Biol Macromol 2013; 62:254-6. [DOI: 10.1016/j.ijbiomac.2013.09.010] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2013] [Accepted: 09/15/2013] [Indexed: 11/24/2022]
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