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Chemical Composition, Nutrient Quality and Acceptability of Edible Insects Are Affected by Species, Developmental Stage, Gender, Diet, and Processing Method. Foods 2021; 10:foods10051036. [PMID: 34068654 PMCID: PMC8150737 DOI: 10.3390/foods10051036] [Citation(s) in RCA: 75] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 05/06/2021] [Accepted: 05/07/2021] [Indexed: 01/13/2023] Open
Abstract
Edible insects have been considered as either nutritious food itemsper se, or as wholesome ingredients to various dishes and components of traditional subsistence. Protein, fat, mineral and vitamin contents in insects generally satisfy the requirements of healthy food, although there is considerable variation associated with insect species, collection site, processing method, insect life stage, rearing technology and insect feed. A comparison of available data(based on dry weight) showed that processing can improve the nutrient content, taste, flavour, appearance and palatability of insects, but that there are additional factors, which can impact the content and composition of insect species that have been recommended for consumption by humans. This review focuses on factors that have received little attention in connection with the task to improve acceptability or choice of edible insects and suggests ways to guarantee food security in countries where deficiencies in protein and minerals are an acute and perpetual problem. This review is meant to assist the food industry to select the most suitable species as well as processing methods for insect-based food products.
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Beaumont P, Courtois J, Van der Brempt X, Tollenaere S. Food-induced anaphylaxis to Tenebrio molitor and allergens implicated. REVUE FRANCAISE D ALLERGOLOGIE 2019. [DOI: 10.1016/j.reval.2019.06.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Barre A, Simplicien M, Cassan G, Benoist H, Rougé P. Food allergen families common to different arthropods (mites, insects, crustaceans), mollusks and nematods: Cross-reactivity and potential cross-allergenicity. REVUE FRANCAISE D ALLERGOLOGIE 2018. [DOI: 10.1016/j.reval.2018.10.008] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Francis F, Doyen V, Debaugnies F, Mazzucchelli G, Caparros R, Alabi T, Blecker C, Haubruge E, Corazza F. Limited cross reactivity among arginine kinase allergens from mealworm and cricket edible insects. Food Chem 2018; 276:714-718. [PMID: 30409653 DOI: 10.1016/j.foodchem.2018.10.082] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2017] [Revised: 10/13/2018] [Accepted: 10/16/2018] [Indexed: 01/04/2023]
Abstract
Insects are seen as a solution to the increasing demand for protein sources for food. However, entomophagy has unfortunately been linked to allergic reactions in Europe with people with professional contacts. As mealworms (Tenebrio molitor) and crickets (Acheta domesticus) have recently become commercially available (both whole or in food formulation) in several European countries, this research assessed the cross allergenicity of arginine kinase (AK). Based on the collection of sera from a entomology laboratory staff, oven cooked insects but also purified AK fractions were tested. Immunoblotting against the protein extracts revealed different Immunoglobulin E reactivity of sera according to the insect target species: two bands (40 and 14 kDa) for crickets and a pattern including light responses at 17, 25 and 37 kDa for mealworms. Focusing on AK, low specific allergenicity was here illustrated and discussed in relation to the development of a safe edible insect consumption by humans.
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Affiliation(s)
- F Francis
- Functional and Evolutionary Entomology, Gembloux Agro-Bio Tech, University of Liege, Passage des Deportes-2, B-5030 Gembloux, Belgium; TERRA Research and Teaching Center, Gembloux Agro-Bio Tech, University of Liege, Passage des Deportes-2, B-5030 Gembloux, Belgium.
| | - V Doyen
- CHU Brugman, Immunology IRIS Laboratory, Belgium.
| | - F Debaugnies
- CHU Brugman, Immunology IRIS Laboratory, Belgium.
| | - G Mazzucchelli
- Mass Spectrometry Laboratory, University of Liege, Belgium.
| | - R Caparros
- Functional and Evolutionary Entomology, Gembloux Agro-Bio Tech, University of Liege, Passage des Deportes-2, B-5030 Gembloux, Belgium; TERRA Research and Teaching Center, Gembloux Agro-Bio Tech, University of Liege, Passage des Deportes-2, B-5030 Gembloux, Belgium.
| | - T Alabi
- Functional and Evolutionary Entomology, Gembloux Agro-Bio Tech, University of Liege, Passage des Deportes-2, B-5030 Gembloux, Belgium.
| | - C Blecker
- Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liege, Passage des Deportes-2, B-5030 Gembloux, Belgium; TERRA Research and Teaching Center, Gembloux Agro-Bio Tech, University of Liege, Passage des Deportes-2, B-5030 Gembloux, Belgium.
| | - E Haubruge
- Functional and Evolutionary Entomology, Gembloux Agro-Bio Tech, University of Liege, Passage des Deportes-2, B-5030 Gembloux, Belgium; TERRA Research and Teaching Center, Gembloux Agro-Bio Tech, University of Liege, Passage des Deportes-2, B-5030 Gembloux, Belgium.
| | - F Corazza
- CHU Brugman, Immunology IRIS Laboratory, Belgium.
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Rougé P, Barre A. Allergy to Edible Insects: A Computational Identification of the IgE-Binding Cross-Reacting Allergen Repertoire of Edible Insects. FUTURE FOODS 2017. [DOI: 10.5772/68124] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
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Nongonierma AB, FitzGerald RJ. Unlocking the biological potential of proteins from edible insects through enzymatic hydrolysis: A review. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.08.014] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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