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Stull VJ, Weir TL. Chitin and omega-3 fatty acids in edible insects have underexplored benefits for the gut microbiome and human health. NATURE FOOD 2023; 4:283-287. [PMID: 37117549 DOI: 10.1038/s43016-023-00728-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Accepted: 03/02/2023] [Indexed: 04/30/2023]
Abstract
A healthy gut microbiome is critical for nutrient metabolism, pathogen inhibition and immune regulation, and is highly influenced by diet. Edible insects are good sources of protein and micronutrients, but unlike other animal-derived foods, they also contain both dietary fibre and omega-3 fatty acids that can modulate gut microbiota. Here we explore the potential impacts of insect consumption on the microbiome. Laboratory, animal and human studies indicate that insect fibre in the form of chitin and its derivatives can modify gut microbiota with beneficial outcomes. Some insects also contain favourable omega-3/omega-6 ratios. We identify gaps in the literature-especially a dearth of human studies-that must be addressed to better understand health impacts of entomophagy. Insects, already eaten across the globe, can be farmed using fewer resources than conventional livestock. Widening the research scope offers an opportunity to advance use of edible insects to address interconnected environmental and health challenges.
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Affiliation(s)
- Valerie J Stull
- Center for Sustainability and the Global Environment, University of Wisconsin-Madison, Madison, WI, USA.
| | - Tiffany L Weir
- Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, CO, USA
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2
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Lopez-Santamarina A, Cardelle-Cobas A, Lamas A, Mondragon-Portocarrero A, Cepeda A, Miranda JM. Nutritional composition, heavy metal content and in vitro effect on the human gut microbiota of Talitrus saltator, an underutilized crustacean from the Atlantic coast. Front Nutr 2022; 9:943133. [PMID: 36313116 PMCID: PMC9608505 DOI: 10.3389/fnut.2022.943133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Accepted: 09/20/2022] [Indexed: 11/16/2022] Open
Abstract
In this study, an undervalued marine crustacean (Talitrus saltator) was characterized in terms of nutritional and heavy metal composition and its potential to affect human gut microbiota. Nutritional analysis of this crustacean revealed that it complies with the criteria established in European legislation to include nutritional claims in their labeling, such as "source of fiber," "low in fat," "low in sugars" and "high in protein." The analysis of the heavy metal content did not reveal any risk derived from the presence of Cd, Hg, or Pb, whereas essential metals contained in 100 g exceeded the minimum daily requirements recommended in Europe for Zn (19.78 mg/kg), Cu (2.28 mg/kg), and Fe (32.96 mg/kg). Using an in vitro system, the effect of T. saltator on the human colonic microbiota shows some beneficial effects, such as fermentation-maintained populations of Bifidobacterium or Lactobacillus, did not increase Firmicutes phylum counts, decreased the Firmicutes/Bacteroidetes ratio, and stimulated 11 metabolic pathways with respect to baseline. These results are unusual in a high protein content-food. However, negative effects were also found in gut microbiota relative proportions, such as an increase in the Proteobacteria phylum and especially some opportunistic bacteria from this phylum, probably due to the antimicrobial effect of chitin on other groups more sensitive to its effect. This work shows for the first time the effect of T. saltator on human colonic microbiota using and in vitro system. The presence of chitin in its composition could provide some beneficial effects by modulating the microbiota, but as T. saltator is a high-protein food, more studies should be carried out showing these benefits.
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Affiliation(s)
| | - Alejandra Cardelle-Cobas
- Laboratorio de Higiene Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidade de Santiago de Compostela, Lugo, Spain
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3
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Molfetta M, Morais EG, Barreira L, Bruno GL, Porcelli F, Dugat-Bony E, Bonnarme P, Minervini F. Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation. Foods 2022; 11:2065. [PMID: 35885308 PMCID: PMC9319875 DOI: 10.3390/foods11142065] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 06/29/2022] [Accepted: 07/08/2022] [Indexed: 12/29/2022] Open
Abstract
Meat represents an important protein source, even in developing countries, but its production is scarcely sustainable, and its excessive consumption poses health issues. An increasing number of Western consumers would replace, at least partially, meat with alternative protein sources. This review aims at: (i) depicting nutritional, functional, sensory traits, and critical issues of single-cell proteins (SCP), filamentous fungi, microalgae, vegetables (alone or mixed with milk), and insects and (ii) displaying how fermentation could improve their quality, to facilitate their use as food items/ingredients/supplements. Production of SCP (yeasts, filamentous fungi, microalgae) does not need arable land and potable water and can run continuously, also using wastes and byproducts. Some filamentous fungi are also consumed as edible mushrooms, and others are involved in the fermentation of traditional vegetable-based foods. Cereals, pseudocereals, and legumes may be combined to offer an almost complete amino acid profile. Fermentation of such vegetables, even in combination with milk-based products (e.g., tarhana), could increase nutrient concentrations, including essential amino acids, and improve sensory traits. Different insects could be used, as such or, to increase their acceptability, as ingredient of foods (e.g., pasta). However, insects as a protein source face with safety concerns, cultural constraints, and a lack of international regulatory framework.
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Affiliation(s)
- Mariagrazia Molfetta
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
| | - Etiele G. Morais
- Centro de Ciências do Mar (CCMAR), Universidade do Algarve, 8005-139 Faro, Portugal; (E.G.M.); (L.B.)
| | - Luisa Barreira
- Centro de Ciências do Mar (CCMAR), Universidade do Algarve, 8005-139 Faro, Portugal; (E.G.M.); (L.B.)
| | - Giovanni Luigi Bruno
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
| | - Francesco Porcelli
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
| | - Eric Dugat-Bony
- UMR SayFood, INRAE, AgroParisTech, Université Paris-Saclay, Avenue Lucien Brétignières, 78850 Thiverval-Grignon, France; (E.D.-B.); (P.B.)
| | - Pascal Bonnarme
- UMR SayFood, INRAE, AgroParisTech, Université Paris-Saclay, Avenue Lucien Brétignières, 78850 Thiverval-Grignon, France; (E.D.-B.); (P.B.)
| | - Fabio Minervini
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
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4
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Making a meal out of bugs. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1002/fsat.3602_5.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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5
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Kuehnast T, Abbott C, Pausan MR, Pearce DA, Moissl-Eichinger C, Mahnert A. The crewed journey to Mars and its implications for the human microbiome. MICROBIOME 2022; 10:26. [PMID: 35125119 PMCID: PMC8818331 DOI: 10.1186/s40168-021-01222-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Accepted: 12/16/2021] [Indexed: 05/04/2023]
Abstract
A human spaceflight to Mars is scheduled for the next decade. In preparation for this unmatched endeavor, a plethora of challenges must be faced prior to the actual journey to Mars. Mission success will depend on the health of its crew and its working capacity. Hence, the journey to Mars will also depend on the microbiome and its far-reaching effects on individual crew health, the spaceship's integrity, and food supply. As human beings rely on their microbiome, these microbes are essential and should be managed to ensure their beneficial effects outweigh potential risks. In this commentary, we focus on the current state of knowledge regarding a healthy (gut) microbiome of space travelers based on research from the International Space Station and simulation experiments on Earth. We further indicate essential knowledge gaps of microbial conditions during long-term space missions in isolated confined space habitats or outposts and give detailed recommendations for microbial monitoring during pre-flight, in-flight, and post-flight. Finally, the conclusion outlines open questions and aspects of space traveler's health beyond the scope of this commentary. Video Abstract.
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Affiliation(s)
- Torben Kuehnast
- Institute of Hygiene, Microbiology and Environmental Medicine, Medical University of Graz, Neue Stiftingtalstraße 6, 8010, Graz, Austria
| | - Carmel Abbott
- Department of Applied Sciences, Faculty of Health and Life Sciences, Northumbria University at Newcastle, Northumberland Road, Newcastle-upon-Tyne, NE1 8ST, UK
| | - Manuela R Pausan
- Institute of Hygiene, Microbiology and Environmental Medicine, Medical University of Graz, Neue Stiftingtalstraße 6, 8010, Graz, Austria
| | - David A Pearce
- Department of Applied Sciences, Faculty of Health and Life Sciences, Northumbria University at Newcastle, Northumberland Road, Newcastle-upon-Tyne, NE1 8ST, UK
| | - Christine Moissl-Eichinger
- Institute of Hygiene, Microbiology and Environmental Medicine, Medical University of Graz, Neue Stiftingtalstraße 6, 8010, Graz, Austria
- BioTechMed, Graz, Austria
| | - Alexander Mahnert
- Institute of Hygiene, Microbiology and Environmental Medicine, Medical University of Graz, Neue Stiftingtalstraße 6, 8010, Graz, Austria.
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Matiza Ruzengwe F, Nyarugwe SP, Manditsera FA, Mubaiwa J, Cottin S, Matsungo TM, Chopera P, Ranawana V, Fiore A, Macheka L. Contribution of edible insects to improved food and nutrition security: A review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15570] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Faith Matiza Ruzengwe
- Department of Food Science and Technology Chinhoyi University of Technology P. Bag 7724 Chinhoyi Zimbabwe
| | - Shingai P Nyarugwe
- Faculty of Health and Wellbeing University of Central Lancashire Preston PR1 2HE UK
| | - Faith A Manditsera
- Department of Food Science and Technology Chinhoyi University of Technology P. Bag 7724 Chinhoyi Zimbabwe
| | - Juliet Mubaiwa
- Department of Food Science and Technology Chinhoyi University of Technology P. Bag 7724 Chinhoyi Zimbabwe
| | - Sarah Cottin
- Division of Food and Drink School of Science Engineering and Technology Abertay University Dundee DD1 1HG UK
| | - Tonderayi M Matsungo
- Department of Nutrition Dietetics and Food Science Faculty of Science University of Zimbabwe P.O. Box MP 167 Harare Zimbabwe
| | - Prosper Chopera
- Department of Nutrition Dietetics and Food Science Faculty of Science University of Zimbabwe P.O. Box MP 167 Harare Zimbabwe
| | - Viren Ranawana
- School of Health and Related Research University of Sheffield 30 Regent Street Sheffield S1 4DA UK
| | - Alberto Fiore
- School of Applied Science Division of Engineering and Food Science Abertay University Bell Street Dundee DD1 1HG UK
| | - Lesley Macheka
- Centre for Innovation and Technology Transfer Marondera University of Agricultural Sciences and Technology P. O Box 35 Marondera Zimbabwe
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Payling L, Roy NC, Fraser K, Loveday SM, Sims IM, Janssen PH, Hill SJ, Raymond LG, McNabb WC. A protocol combining breath testing and ex vivo fermentations to study the human gut microbiome. STAR Protoc 2021; 2:100227. [PMID: 33786457 PMCID: PMC7988238 DOI: 10.1016/j.xpro.2020.100227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
This protocol describes the application of breath testing and ex vivo fermentations to study the association between breath methane and the composition and functionality of the gut microbiome. The protocol provides a useful systems biology approach for studying the gut microbiome in humans, which combines standardized methods in human breath testing and fecal sampling. The model described is accessible and easy to repeat, but its relative simplicity means that it can deviate from human physiological conditions.
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Affiliation(s)
- Laura Payling
- School of Food and Advanced Technology, Massey University, Palmerston North 4410, New Zealand
- Riddet Institute, Massey University, Palmerston North 4410, New Zealand
- Food and Bio-Based Products, AgResearch Limited, Tennent Drive, Palmerston North 4410, New Zealand
| | - Nicole C. Roy
- Riddet Institute, Massey University, Palmerston North 4410, New Zealand
- Department of Nutrition, University of Otago, Dunedin 9016, New Zealand
- Liggins Institute, The University of Auckland, Auckland 1023, New Zealand
- High-Value Nutrition National Science Challenge, Auckland 1023, New Zealand
| | - Karl Fraser
- Riddet Institute, Massey University, Palmerston North 4410, New Zealand
- Food and Bio-Based Products, AgResearch Limited, Tennent Drive, Palmerston North 4410, New Zealand
- High-Value Nutrition National Science Challenge, Auckland 1023, New Zealand
| | - Simon M. Loveday
- Riddet Institute, Massey University, Palmerston North 4410, New Zealand
- Food and Bio-Based Products, AgResearch Limited, Tennent Drive, Palmerston North 4410, New Zealand
| | - Ian M. Sims
- Ferrier Research Institute, Victoria University of Wellington, Wellington 5010, New Zealand
| | - Peter H. Janssen
- Food and Bio-Based Products, AgResearch Limited, Tennent Drive, Palmerston North 4410, New Zealand
| | - Stefan J. Hill
- Advanced Chemical Characterisation, Scion, Te Papa Tipu Innovation Park, Rotorua 3010, New Zealand
| | - Laura G. Raymond
- Advanced Chemical Characterisation, Scion, Te Papa Tipu Innovation Park, Rotorua 3010, New Zealand
| | - Warren C. McNabb
- Riddet Institute, Massey University, Palmerston North 4410, New Zealand
- High-Value Nutrition National Science Challenge, Auckland 1023, New Zealand
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