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Xie X, Zhang J, Yuan Z, Wang H, An J, Deng L. Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium-gluten and whole wheat flour. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1732-1740. [PMID: 37851761 DOI: 10.1002/jsfa.13061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 10/09/2023] [Accepted: 10/19/2023] [Indexed: 10/20/2023]
Abstract
BACKGROUND Mealworm (Tenebrio molitor) larvae are nutritious edible insects and exhibit the potential to act as protein substitutes in food products. In this study, we added mealworm powder as a substitute to medium-gluten wheat and whole wheat flours to enhance the quality of baked products. We compared the pasting, farinograph and extensograph properties of medium-gluten wheat and whole wheat flours replaced with different concentrations of mealworm powder to explore the interactions between flour and mealworm powder. RESULTS Mealworm powder changed the pasting characteristics of medium-gluten wheat and whole wheat flours. After adding 20% mealworm powder, the pasting temperature of the medium-gluten wheat flour remained unchanged (approximately 89.9 °C), while the pasting temperature of whole wheat flour increased from 88.83 to 90.27 °C. Water absorption of medium-gluten and whole wheat flours exhibited a decreasing trend with increasing mealworm powder concentrations. Mealworm powder substitution resulted in stronger medium-gluten dough but exerted an opposite effect on the farinograph properties of whole wheat dough. Mealworm powder substitution decreased the stretching resistance of medium-gluten dough but increased that of whole wheat dough. With an increase in the concentration of mealworm powder, the specific volume of medium-gluten wheat steamed bread significantly increased from 1.69 mL g-1 (M0) to 3.31 mL g-1 (M10) whereas that of whole wheat steamed bread increased from 1.64 mL g-1 (M0) to 2.34 mL g-1 (M15). The addition of mealworm powder increased the protein, dietary fiber, lipid and sodium contents of steamed bread samples. CONCLUSIONS This study provides a reference for the rheological properties of medium-gluten wheat and whole wheat flours substituted with mealworm powder and supports the addition of insects as a protein source in food products. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Xinyuan Xie
- College of Biological and Food Engineering, Hubei Minzu University, Enshi, China
| | - Jinhao Zhang
- College of Biological and Food Engineering, Hubei Minzu University, Enshi, China
| | - Zhihe Yuan
- College of Biological and Food Engineering, Hubei Minzu University, Enshi, China
| | - Haibo Wang
- College of Biological and Food Engineering, Hubei Minzu University, Enshi, China
| | - Jianhui An
- College of Biological and Food Engineering, Hubei Minzu University, Enshi, China
| | - Lingli Deng
- College of Biological and Food Engineering, Hubei Minzu University, Enshi, China
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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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Bogusz R, Bryś J, Onopiuk A, Rybak K, Witrowa-Rajchert D, Nowacka M. Effect of Pulsed Electric Field Technology on the Composition and Bioactive Compounds of Black Soldier Fly Larvae Dried with Convective and Infrared-Convective Methods. Molecules 2023; 28:8121. [PMID: 38138608 PMCID: PMC10745468 DOI: 10.3390/molecules28248121] [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: 11/10/2023] [Revised: 12/11/2023] [Accepted: 12/14/2023] [Indexed: 12/24/2023] Open
Abstract
In recent years, an increasing interest has been shown in alternative food sources. Many studies are focused on the use of insects. The aim of this study was to investigate the changes in the chemical and thermal properties of black soldier fly larvae influenced by the pulsed electric field (PEF) and convective (CD) or infrared-convective (IR-CD) drying techniques. Examinations of the basic chemical composition, properties of extracted fat (fatty acid composition, acid and peroxide values, and oxidative stability), total polyphenol content, antioxidant activity, allergen content, and thermogravimetric analysis (TGA) were performed. Generally, the results showed that dried black soldier fly larvae are a good source of protein and fat, up to 33% and 44%, respectively. The fat extracted from the dried insects consisted mainly of saturated fatty acids (above 75%), in particular lauric acid (C12:0). A good oxidative stability of the fat was also observed, especially from samples dried with the IR-CD method. The convective drying technique allowed for better preservation of protein content compared to samples dried with the IR-CD method. Nevertheless, samples treated with PEF were characterized by significantly lower protein content. The samples after PEF pretreatment, with an intensity of 20 and 40 kJ/kg and dried with the IR-CD method, were represented by a significantly higher total polyphenol content and antioxidant activity. Furthermore, in most cases, the convectively dried samples were characterized by a higher allergen content, both crustaceans and mollusks. Taking into account all of the investigated properties, it can be stated that the samples without treatment and those that were PEF-treated with an intensity of 40 kJ/kg and dried with the infrared-convective method (IR-CD) were the most rewarding from the nutritional point of view.
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Affiliation(s)
- Radosław Bogusz
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland; (R.B.); (K.R.)
| | - Joanna Bryś
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;
| | - Anna Onopiuk
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland; (R.B.); (K.R.)
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland; (R.B.); (K.R.)
| | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland; (R.B.); (K.R.)
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4
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Kotsou K, Chatzimitakos T, Athanasiadis V, Bozinou E, Athanassiou CG, Lalas SI. Innovative Applications of Tenebrio molitor Larvae in Food Product Development: A Comprehensive Review. Foods 2023; 12:4223. [PMID: 38231605 DOI: 10.3390/foods12234223] [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: 10/17/2023] [Revised: 11/18/2023] [Accepted: 11/20/2023] [Indexed: 01/19/2024] Open
Abstract
The utilization of alternative and sustainable food sources has garnered significant interest as a means to address the challenges of food security and environmental sustainability. Tenebrio molitor larvae, commonly known as mealworms, have emerged as a promising candidate in this context, as they are a rich source of nutrients and can be reared with relatively low resource input. This review article presents an in-depth analysis of the diverse range of food products developed using T. molitor larvae and the distinctive properties they bestow on these products. The review encompasses an exploration of the nutritional composition of the larvae, emphasizing their rich protein content, balanced amino acid profile, fatty acids with health benefits, vitamins, and minerals. It delves into how these attributes have been harnessed to enhance the nutritional value of a variety of food items, ranging from protein-rich snacks and energy bars to pasta, bakery goods, etc. Each of these applications is discussed with regard to how T. molitor larvae contribute to the nutritional content and sensory characteristics of the final product. Furthermore, this review sheds light on the innovative techniques and processing methods employed to incorporate T. molitor larvae into different food matrices. It addresses challenges related to taste, texture, and appearance that have been encountered and the strategies devised to overcome related problems. Overall, this comprehensive review elucidates the diverse food products that have been developed utilizing T. molitor larvae as a key ingredient. Highlighting the nutritional, sensory, and sustainability aspects of these products, this review offers valuable insights to harness the potential of this alternative protein source to meet the evolving needs of modern food systems.
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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 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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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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Xie X, Zhao X, Meng F, Ren Y, An J, Deng L. Effect of Adding Different Commercial Propylene Glycol Alginates on the Properties of Mealworm-Flour-Formulated Bread and Steamed Bread. Foods 2023; 12:3641. [PMID: 37835295 PMCID: PMC10572306 DOI: 10.3390/foods12193641] [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: 09/14/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023] Open
Abstract
Mealworm-flour-formulated flour-based products have gained increasing attention; however, their textural properties need to be improved. Propylene glycol alginate (PGA) is a commercial food additive with excellent emulsifying and stabilizing capabilities. We evaluated the effects of adding three commercially available PGAs (0.3% w/w, as food additive) on the properties of 10% concentration of mealworm-flour-formulated bread and steamed bread. The results showed that, compared with the control (2.17 mL/g), three PGA brands (Q, M, and Y) significantly increased the specific volume of the bread to 3.34, 3.40, and 3.36 mL/g, respectively. Only PGA from brand Q significantly improved the specific volumes of bread and steamed bread. The color of the bread was affected by the Maillard reaction. The addition of PGAs also augmented the moisture content of the fresh bread crumbs and steamed bread crumbs. All three PGAs improved the textural properties of bread and steamed bread. During storage, PGA addition delayed the staling of bread and steamed bread. In summary, our study showed that the addition of 0.3% PGA from three different producers improved bread properties, with PGA from brand Q having the most substantial effect. PGA had a more substantial effect on bread than steamed bread. Our results provide a theoretical basis to guide the development of insect-formulated flour-based products.
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Affiliation(s)
| | | | | | | | | | - Lingli Deng
- College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China; (X.X.); (X.Z.); (F.M.); (Y.R.); (J.A.)
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7
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Chewaka LS, Park CS, Cha YS, Desta KT, Park BR. Enzymatic Hydrolysis of Tenebrio molitor (Mealworm) Using Nuruk Extract Concentrate and an Evaluation of Its Nutritional, Functional, and Sensory Properties. Foods 2023; 12:foods12112188. [PMID: 37297433 DOI: 10.3390/foods12112188] [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: 04/20/2023] [Revised: 05/26/2023] [Accepted: 05/26/2023] [Indexed: 06/12/2023] Open
Abstract
Enzymatic protein hydrolysis is a well-established method for improving the quality of dietary proteins, including edible insects. Finding effective enzymes from natural sources is becoming increasingly important. This study used nuruk extract concentrate (NEC), an enzyme-rich fermentation starter, to produce protein hydrolysate from defatted Tenebrio molitor (also called mealworm, MW). The nutritional, functional, and sensorial properties of the hydrolysate were then compared to those obtained using commercial proteases (alcalase and flavourzyme). The protease activities of the crude nuruk extract (CNE), NEC, alcalase, and flavourzyme were 6.78, 12.71, 11.07, and 12.45 units/mL, respectively. The degree of hydrolysis and yield of MW hydrolysis by NEC were 15.10 and 35.92% (w/w), respectively. MW hydrolysate was obtained using NEC and had a significantly higher free amino acid content (90.37 mg/g) than alcalase (53.01 mg/g) and flavourzyme (79.64 mg/g) hydrolysates. Furthermore, the NEC hydrolysis of MW increased the antioxidant and angiotensin-converting enzyme inhibitory activity, with IC50 values of 3.07 and 0.15 mg/mL, respectively. The enzymatic hydrolysis also improved sensory properties, including umaminess, sweetness, and saltiness. Overall, this study found that the NEC hydrolysis of MW outperformed commercial proteases regarding nutritional quality, sensory attributes, and biological activity. Therefore, nuruk could potentially replace commercial proteases, lowering the cost of enzymatic protein hydrolysis.
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Affiliation(s)
- Legesse Shiferaw Chewaka
- Department of Agro-Food Resources, National Institute of Agricultural Science, Rural Development Administration, Wanju 55365, Republic of Korea
| | - Chan Soon Park
- Department of Agro-Food Resources, National Institute of Agricultural Science, Rural Development Administration, Wanju 55365, Republic of Korea
| | - Youn-Soo Cha
- Department of Food Science and Nutrition, Jeonbuk National University, Jeonju 54896, Republic of Korea
| | - Kebede Taye Desta
- National Agrobiodiversity Center, National Institute of Agricultural Science, Rural Development Administration, Jeonju 54874, Republic of Korea
| | - Bo-Ram Park
- Department of Agro-Food Resources, National Institute of Agricultural Science, Rural Development Administration, Wanju 55365, Republic of Korea
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Krongdang S, Phokasem P, Venkatachalam K, Charoenphun N. Edible Insects in Thailand: An Overview of Status, Properties, Processing, and Utilization in the Food Industry. Foods 2023; 12:foods12112162. [PMID: 37297407 DOI: 10.3390/foods12112162] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 05/25/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023] Open
Abstract
Edible insects have become increasingly popular in Thailand as a nutritious and appealing alternative food source. As the edible insect industry in the country expands rapidly, efforts are being made to transform it into an economically viable sector with substantial commercial potential. Some of the most consumed and sold edible insects in Thailand include locusts, palm weevils, silkworm pupae, bamboo caterpillars, crickets, red ants, and giant water bugs. With its strong growth, Thailand has the potential to emerge as a global leader in the production and promotion of edible insect products. Edible insects are an excellent source of protein, fat, vitamins, and minerals. In particular, crickets and grasshoppers are protein-rich, with the average protein content of edible insects ranging from 35 to 60 g/100 g of dry weight or 10 to 25 g/100 g of fresh weight. This surpasses the protein content of many plant-based sources. However, the hard exoskeleton of insects, which is high in chitin, can make them difficult to digest. In addition to their nutritional value, edible insects contain biologically active compounds that offer various health benefits. These include antibacterial, anti-inflammatory, anti-collagenase, elastase-inhibitory, α-glucosidase-inhibitory, pancreatic lipase-inhibitory, antidiabetic/insulin-like/insulin-like peptide (ApILP), antidiabetic, anti-aging, and immune-enhancing properties. The Thai food industry can process and utilize edible insects in diverse ways, such as low-temperature processing, including refrigeration and freezing, traditional processing techniques, and incorporating insects into products, such as flour, protein, oil, and canned food. This review offers a comprehensive overview of the status, functional properties, processing, and utilization of edible insects in Thailand, and it serves as a valuable resource for those interested in edible insects and provides guidance for their application in various fields.
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Affiliation(s)
- Sasiprapa Krongdang
- Faculty of Science and Social Sciences, Burapha University Sakaeo Campus, Sakaeo 27160, Thailand
| | - Patcharin Phokasem
- Bee Protection Laboratory, Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Karthikeyan Venkatachalam
- Faculty of Innovative Agriculture and Fishery Establishment Project, Prince of Songkla University, Surat Thani Campus, Makham Tia, Muang, Surat Thani 84000, Thailand
| | - Narin Charoenphun
- Faculty of Science and Arts, Burapha University Chanthaburi Campus, Chanthaburi 22170, Thailand
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Lemke B, Siekmann L, Grabowski NT, Plötz M, Krischek C. Impact of the Addition of Tenebrio molitor and Hermetia illucens on the Physicochemical and Sensory Quality of Cooked Meat Products. INSECTS 2023; 14:insects14050487. [PMID: 37233115 DOI: 10.3390/insects14050487] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 05/17/2023] [Accepted: 05/18/2023] [Indexed: 05/27/2023]
Abstract
The use of proteins from insects, plants, microalgae, fungi or bacteria as an alternative to proteins of animal origin such as meat, fish, eggs or milk can meet the worldwide protein demand in the future. As the consumption of whole insects might be problematic or unacceptable for many consumers, especially in European countries, the use of homogenized insects or protein extracts from insects for the production of products might be a possibility to overcome general acceptability problems. However, the quality criteria of these products have to be comparable with consumers' expectations with regard to known products. Therefore, in the present study, we produced a meat product, replaced 10% and 20% of the pork with homogenized larvae of Tenebrio molitor and Hermetia illucens, and determined different physicochemical and sensory parameters at production and during modified atmosphere storage for 21 days. Additionally, the alteration of different bacteria species during this storage was analyzed in challenge tests. After production, the addition of insects resulted in higher cooking losses and pH values in the products with 20% insects, higher pH and yellowness, lower lightness, protein and hardness results in the Hermetia products, as well as higher yellowness and lower protein and hardness values in the cooked meat products with Tenebrio molitor. During modified atmosphere storage, the color differences principally remained, whereas the concentrations of inoculated Bacillus cereus, Listeria monocytogenes and Escherichia coli were not influenced by the addition of insects to the cooked meat products. The sensory results of the insect products, especially at higher concentrations and with Hermetia illucens, worsened during modified atmosphere storage. The addition of homogenized insect larvae, especially at higher concentrations and particularly of Hermetia illucens, influences different physicochemical and sensory parameters of the cooked meat products.
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Affiliation(s)
- Barbara Lemke
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany
| | - Lisa Siekmann
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany
| | - Nils Th Grabowski
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany
| | - Madeleine Plötz
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany
| | - Carsten Krischek
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany
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10
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Bisconsin-Junior A, Feitosa BF, Silva FL, Barros Mariutti LR. Mycotoxins on edible insects: Should we be worried? Food Chem Toxicol 2023; 177:113845. [PMID: 37209938 DOI: 10.1016/j.fct.2023.113845] [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: 02/16/2023] [Revised: 04/27/2023] [Accepted: 05/17/2023] [Indexed: 05/22/2023]
Abstract
Edible insects are a solid alternative to meet the growing demand for animal protein. However, there are doubts regarding the safety of insect consumption. Mycotoxins are substances of concern for food safety, as they may cause harmful effects on the human organism and accumulate in the tissues of some animals. This study focuses on the characteristics of the main mycotoxins, the mitigation of human consumption of contaminated insects, and the effects of mycotoxins on insect metabolism. To date, studies reported the interaction of the mycotoxins aflatoxin B1, ochratoxin A, zearalenone, deoxynivalenol, fumonisin B1, and T-2, isolated or combined, in three insect species from Coleoptera and one from Diptera order. The use of rearing substrates with low mycotoxin contamination did not reduce the survival and development of insects. Fasting practices and replacing contaminated substrate with a decontaminated one decreased the concentration of mycotoxins in insects. There is no evidence that mycotoxins accumulate in the tissues of the insects' larvae. Coleoptera species showed high excretion capacity, while Hermetia illucens had a lower excretion capacity of ochratoxin A, zearalenone, and deoxynivalenol. Thus, a substrate with low mycotoxin contamination could be used for raising edible insects, particularly from the Coleoptera order.
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Affiliation(s)
- Antonio Bisconsin-Junior
- School of Food Engineering, University of Campinas, Campinas, SP, Brazil; Federal Institute of Rondônia, Ariquemes, RO, Brazil.
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11
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Tanga CM, Mokaya HO, Kasiera W, Subramanian S. Potential of Insect Life Stages as Functional Ingredients for Improved Nutrition and Health. INSECTS 2023; 14:136. [PMID: 36835705 PMCID: PMC9959540 DOI: 10.3390/insects14020136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 01/11/2023] [Accepted: 01/20/2023] [Indexed: 06/18/2023]
Abstract
This study aimed to provide information on the nutrients of the edible larval stage of Gonimbrasia cocaulti (GC) for the first time, while exploring the potential nutrient content of the pupal life stages of the domestic silkworm (Bombyx mori; BM) and the Eri silkworm (Samia Cynthia ricini; SC). The three insects were analyzed for fatty acids, minerals, proximate composition and vitamins. Among the fatty acids, linoleic, a polyunsaturated fatty acid, was approximately threefold higher in GC than in the silkworms. The Ca, Fe and K contents were highest in GC. However, the Zn and Na contents were highest in BM, while Mg content was predominant in SC. The crude protein content of the various developmental life stages of the edible caterpillars and pupae ranged between 50 and 62%. Further, the fiber content of GC was substantially higher compared to the pupal stages of the two silkworm species. The vitamin (B6, B9, B12 and α-tocopherol) levels of the two insect life stages were considerably high. These insects are comparably rich in nutrients with potential suitability to be utilized in food fortification and thus ease pressure on the over-reliance on animal and plant-based sources, which are becoming unsustainable.
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Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods. Foods 2022; 11:foods11244057. [PMID: 36553798 PMCID: PMC9778090 DOI: 10.3390/foods11244057] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 12/03/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022] Open
Abstract
Mealworms (Tenebrio molitor) are protein-rich edible insects that have been regarded as novel food ingredients. In this study, high-gluten wheat flour was formulated with dried mealworm powder at various levels (0%, 5%, 10%, 15%, and 20%) to study its influence on the pasting, farinograph, and extensograph properties and microstructure of the dough. A subsequent decrease in the pasting parameters was observed due to starch dilution. The water absorption, dough development time, and dough stability time decreased gradually from 71.9% to 68.67%, 13.6 min to 10.43 min, and 14.1 min to 5.33 min, respectively, with the increase in the substitution of mealworm powder from 0% to 20%. The farinograph characteristics corresponded to a weak gluten network formed through the dilution of gluten by the replacement of wheat flour with a non-gluten ingredient. The stretch ratio of the high-gluten dough increased gradually from 4.37 (M0) to 6.33 (M15). The increased stretching resistance and extensibility of the dough with 5% and 10% mealworm powder indicated that mealworm powder can act as a plasticizer in the gluten network, which might contribute to the decreased strength and increased elasticity and flexibility of the dough network. The bread made with three different baking methods showed similar increases in specific volume and decreased hardness up to the 10% substitution level, owing to the increased elasticity and flexibility of the dough. The GB/T 35869-2018 Rapid-baking method, GB/T 14611-2008 Straight dough method, and automatic bread maker method exhibited the highest specific volumes of 3.70 mL/g, 3.79 mL/g, and 4.14 mL/g when the wheat flour was substituted with 10% mealworm powder. However, 15% and 20% mealworm powder substitution markedly reduced the bread quality owing to the dilution effect and mealworm powder phase separation. These results provide a perspective on the relationship between the rheological properties of mealworm powder-substituted high-gluten dough and application suggestions for insect food development in the food industry.
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13
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Wang X, Tang T. Effects of Polystyrene Diet on the Growth and Development of Tenebrio molitor. TOXICS 2022; 10:608. [PMID: 36287887 PMCID: PMC9610515 DOI: 10.3390/toxics10100608] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 10/11/2022] [Accepted: 10/11/2022] [Indexed: 06/16/2023]
Abstract
In recent years, the role of Tenebrio molitor in degrading polystyrene foam through its gut microbes has become the focus of research. However, little literature has reported the effect of feeding on polystyrene foam on the growth and development of Tenebrio molitor. In this study, we investigated the impacts of different polystyrene by evaluating the vital signs of Tenebrio molitor fed in the intestines and excrement fluids using RNA-Seq t.echnology and then verifying the transcriptome sequencing findings using qRT-PCR technology. The average weight of Tenebrio molitor larvae in the wheat bran group increased significantly. Tenebrio molitor larvae in the PS group, on the other hand, didn't grow as much and had a much lower average weight than those in the wheat bran group. Compared to the bran group, the excrement of Tenebrio molitor fed only on polystyrene foam was flaky and coarse, increased nitrogen and phosphorus atomic concentration ratios by about 50%, decreased potassium atomic concentration ratios by 63%, with the enterocytes and circular muscle of Tenebrio molitor falling as well. Kyoto Encyclopedia of Genes and Genomes enrichment indicated that the differential genes were mainly related to metabolic pathways. There was an agreement between qRT-PCR and RNA-Seq analyses for the growth and development genes chitinase, heat shock protein 70, and cytochrome P450. Only feeding polystyrene foam shall lead to the growth and development retardation of Tenebrio molitor.
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Affiliation(s)
- Xiaosu Wang
- School of Tropical Medicine, Hainan Medical University, Haikou 571199, China
- NHC Key Laboratory of Tropical Disease Control, Hainan Medical University, Haikou 571199, China
| | - Tianle Tang
- School of Tropical Medicine, Hainan Medical University, Haikou 571199, China
- NHC Key Laboratory of Tropical Disease Control, Hainan Medical University, Haikou 571199, China
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14
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Evaluating the Functional Characteristics of Certain Insect Flours (Non-Defatted/Defatted Flour) and Their Protein Preparations. Molecules 2022; 27:molecules27196339. [PMID: 36234877 PMCID: PMC9573207 DOI: 10.3390/molecules27196339] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 09/22/2022] [Accepted: 09/23/2022] [Indexed: 12/03/2022] Open
Abstract
Edible insects as an alternative source of protein are gaining increasing attention, leading to new opportunities for their use in food processing. In this study, the functional properties, such as water and oil holding capacity, foaming, and emulsifying properties, of the most popular insect forms (flour, defatted flour, and protein preparations), such as Gryllus asimillis, Acheta domesticus, and Zophobas morio, were studied. Moreover, proximate analysis, protein extraction yield and efficiency, and sensory analysis, were evaluated. Defatting the flours yielded the highest protein content of all the insect forms tested, in the range of 70.51 to 76.02%, significantly reducing their calorific value by up to 35% for Z. morio. Generally, protein preparations exhibit the best functional properties among studied forms, and the most significant differences are noticeable in foaming capacity—near 30% higher than flours. Furthermore, all samples scored well in the sensory test (overall score 3.76–4.47) except for the Z. morio flour (2.93), which may exclude it from being used in the food industry. The results show that the insect forms studied, due to their good functional properties, can become a valuable component of food recipes, positively impacting the characteristics of the designed food.
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15
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Physicochemical characteristics and aroma patterns of oils prepared from edible insects. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113888] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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16
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Serum Metabolomics and Proteomics to Study the Antihypertensive Effect of Protein Extracts from Tenebrio molitor. Nutrients 2022; 14:nu14163288. [PMID: 36014793 PMCID: PMC9413627 DOI: 10.3390/nu14163288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 08/05/2022] [Accepted: 08/08/2022] [Indexed: 12/04/2022] Open
Abstract
Hypertension is the leading risk factor for premature death worldwide and significantly contributes to the development of all major cardiovascular disease events. The management of high blood pressure includes lifestyle changes and treatment with antihypertensive drugs. Recently, it was demonstrated that a diet supplemented with Tenebrio molitor (TM) extracts is useful in the management of numerous pathologies, including hypertension. This study is aimed at unveiling the underlying mechanism and the molecular targets of intervention of TM dietary supplementation in hypertension treatment by means of proteomics and metabolomics techniques based on liquid chromatography coupled with high-resolution mass spectrometry. We demonstrate that serum proteome and metabolome of spontaneously hypertensive rats are severely altered with respect to their normotensive counterparts. Additionally, our results reveal that a diet enriched with TM extracts restores the expression of 15 metabolites and 17 proteins mainly involved in biological pathways associated with blood pressure maintenance, such as the renin–angiotensin and kallikrein–kinin systems, serin protease inhibitors, reactive oxygen scavenging, and lipid peroxidation. This study provides novel insights into the molecular pathways that may underlie the beneficial effects of TM, thus corroborating that TM could be proposed as a helpful functional food supplement in the treatment of hypertension.
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17
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Effect of Partial Substitution of Flour with Mealworm (Tenebrio molitor L.) Powder on Dough and Biscuit Properties. Foods 2022; 11:foods11142156. [PMID: 35885398 PMCID: PMC9316987 DOI: 10.3390/foods11142156] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 07/15/2022] [Accepted: 07/19/2022] [Indexed: 02/04/2023] Open
Abstract
Mealworm (Tenebrio molitor L.) is a type of edible insect rich in protein that has become popular as a protein-alternative ingredient in flour-based products to improve the nutritional properties of baking products. The mealworm powder substitution affected the pasting, farinograph, extensograph properties of wheat flour and the texture, nutritional, and sensory properties of the resulting soda biscuit. The pasting parameters (peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and setback viscosity) and the water absorption decreased with the increased mealworm powder substitution level, which was ascribed to the dilution effect of mealworm powder. The farinograph parameters remained similar up to 15% substitution level. The extensograph results showed that mealworm powder substitution decreased the elastic properties of wheat dough as indicated by the consistently decreased extensibility, stretching energy, and stretching resistance, resulting in a significantly decreased baking expansion ratio of the soda biscuit. The protein, lipid, and dietary fiber content of the biscuits increased accordingly with the increased mealworm powder substitution level. The protein content of the soda biscuit was gradually increased from 9.13/100 g for the control (M0) to 16.0/100 g for that supplemented with 20% mealworm powder (M20), accompanied with the significantly increased essential amino acid content. Meanwhile, the fat and dietary fiber content of M20 exhibited 20.5 and 21.7% increase compared to those of M0. The score of the sensory attributes showed no significant difference up to 15% substitution level. The results demonstrated the 15% mealworm powder substitution level would not significantly affect the farinograph property, microstructure of wheat dough, and sensory acceptability.
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18
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Moura MAFE, Martins BDA, Oliveira GPD, Takahashi JA. Alternative protein sources of plant, algal, fungal and insect origins for dietary diversification in search of nutrition and health. Crit Rev Food Sci Nutr 2022; 63:10691-10708. [PMID: 35698908 DOI: 10.1080/10408398.2022.2085657] [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] [Indexed: 11/03/2022]
Abstract
This review aimed to compare alternative protein sources in terms of nutritional composition and health benefits with the purpose of disseminating up-to-date knowledge and contribute for diversification of the food marked and consumers decision-making. Plant-based is the most well-established category of alternative proteins, but there is still room for diversification. Less conventional species such as chia seeds are prominent sources of ω-3 (∼60% total lipids), while hempseed and quinoa are notable sources of ω-6 (up to 58% and 61%, respectively). Edible insects and microalgae are alternative foods rich in protein (up to 70%), fibers (∼30%), as well as peptides and polysaccharides with antimicrobial, antioxidant, anti-hypertensive, antidiabetic, antidepressant, antitumor, and immunomodulatory activities. Additionally, lipid contents in insect larvae can be as high as 50%, on a dry weight basis, containing fatty acids with anti-inflammatory and antitumor properties. In contrast, edible fungi have low lipid contents (∼2%), but are rich in carbohydrates (up to 79%) and have balanced amino acid profiles. The results suggest that food formulations combining different alternative protein sources can meet dietary requirements. Further studies on flavoring and texturing processes will help to create meat and dairy analogs, thus helping to broaden acceptance and applicability of alternative protein sources.
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Affiliation(s)
| | - Bruna de Almeida Martins
- Department of Chemistry, Exact Sciences Institute, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
| | - Geane P de Oliveira
- Department of Chemistry, Exact Sciences Institute, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
| | - Jacqueline A Takahashi
- Department of Food Science, Faculty of Pharmacy, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
- Department of Chemistry, Exact Sciences Institute, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
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19
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Kim D, Oh I. The Characteristic of Insect Oil for a Potential Component of Oleogel and Its Application as a Solid Fat Replacer in Cookies. Gels 2022; 8:gels8060355. [PMID: 35735700 PMCID: PMC9222694 DOI: 10.3390/gels8060355] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 06/02/2022] [Accepted: 06/03/2022] [Indexed: 01/27/2023] Open
Abstract
The larvae of Tenebrio molitor, an edible insect, have recently attracted attention in the food industry as a protein supplement or future food material. However, despite more than 30% of the total weight being fat content, few studies have been conducted on the fat (oil) derived from Tenebrio molitor larvae (TM oil) and its food utilization. In this study, TM oil was extracted and its fatty acid composition and antioxidant activity were investigated. Then, the oleogels were prepared with TM oil and oleogelators (candelilla wax, carnauba wax, and beeswax) and their rheological and thermal properties were evaluated to elucidate their utilization as a solid fat replacer in cookies. In the results, TM oil contained 73.6% unsaturated fatty acids and showed a lower antioxidant activity than olive oil. Although the highest hardness was shown in oleogel with candelilla wax, the highest viscoelasticity above 50 °C was observed for oleogel with carnauba wax. The highest melting point was observed in carnauba oleogel. Lower peroxide values were observed in the oleogel samples than for TM oil, indicating that oleogelation of structuring oil improved the oxidative stability of TM oil. In addition, the shortening replacement with carnauba wax oleogel showed a desirable cookie quality in terms of spreadability and texture properties.
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20
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Lee J, Lee H, Lee M. Physicochemical Properties of Mealworm (
Tenebrio molitor
larva) Oil and its Hypolipidemic Effect as a Replacement for Dietary Saturated Fat in Mice. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202100213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Jin Lee
- Department of Food and Nutrition Sunchon National University Suncheon 57922 Republic of Korea
| | - Hae‐In Lee
- Department of Food and Nutrition Sunchon National University Suncheon 57922 Republic of Korea
| | - Mi‐Kyung Lee
- Department of Food and Nutrition Sunchon National University Suncheon 57922 Republic of Korea
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21
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Tzompa-Sosa DA, Dewettinck K, Gellynck X, Schouteten JJ. Consumer acceptance towards potato chips fried in yellow mealworm oil. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104487] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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22
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Yap JWL, Lee YY, Tang TK, Chong LC, Kuan CH, Lai OM, Phuah ET. Fatty acid profile, minor bioactive constituents and physicochemical properties of insect-based oils: A comprehensive review. Crit Rev Food Sci Nutr 2021:1-16. [PMID: 34913758 DOI: 10.1080/10408398.2021.2015681] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Insect-based food or ingredients have received tremendous attention worldwide because of their potential to ensure food and nutrition security, mitigating the reliance on land-dependent agricultural products. Indeed, insect-farming has low environmental impacts with reduced land, water and energy input. More importantly, insects are rich in high quality proteins and fats. They are also excellent sources of minerals, vitamins and bioactive compounds. Insect-based lipids are intriguing because they may contain high levels of unsaturated fatty acids particularly linoleic and α-linolenic acids. Besides, the insect-based lipids also show a considerable amount of bioactive components such as tocols, sterols and carotenoids. However, their fatty acid compositions and the nutritional values may vary depending on species, feed composition, developmental stage, geographical locations, and extraction techniques. Therefore, the present article aims to provide a comprehensive review on the fatty acid composition, the minor bioactive constituents and the physicochemical properties of fats and oils derived from insects of different orders (Coleoptera, Lepidoptera, Hymenoptera, Orthoptera, Hemiptera and Diptera). The various parameters affecting the nutritional compositions of the insect-based lipids will also be highlighted. These information will definitely provide a detailed insight on the potential applications of these fats in various food systems based on their unique properties.
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Affiliation(s)
- Jeremy Wee-Lek Yap
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Yee-Ying Lee
- School of Science, Monash University Malaysia, Bandar Sunway, Selangor, Malaysia.,Monash Industry Palm Oil Research Platform, Monash University Malaysia, Jalan Lagoon Selatan, Selangor, Malaysia Bandar Sunway
| | - Teck-Kim Tang
- Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Li-Choo Chong
- School of Food Studies and Gastronomy, Faculty of Social Science and Leisure Management, Taylor's University, Subang Jaya, Selangor, Malaysia
| | - Chee-Hao Kuan
- Department of Food Science with Nutrition, Faculty of Applied Science and Nutrition, Faculty of Science, UCSI University, Kuala Lumpur, Malaysia
| | - Oi-Ming Lai
- Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Eng-Tong Phuah
- Department of Food Science and Technology, School of Applied Sciences and Mathematics, Universiti Teknologi Brunei, Gadong, Brunei Darussalam
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23
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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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24
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Heterologous Expression of a Thermostable Chitinase from Myxococcus xanthus and Its Application for High Yield Production of Glucosamine from Shrimp Shell. Foods 2021; 10:foods10112808. [PMID: 34829089 PMCID: PMC8619855 DOI: 10.3390/foods10112808] [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: 09/07/2021] [Revised: 11/02/2021] [Accepted: 11/10/2021] [Indexed: 11/16/2022] Open
Abstract
Glucosamine (GlcN) is a widely used food supplement. Hence, enormous attention has been concerned with enzymatic production of GlcN owing to its advantage over a chemical approach. In this study, a previously unstudied chitinase gene (MxChi) in the genome of Myxococcus xanthus was cloned, expressed in recombinant soluble form and purified to homogeneity. TLC-, UPLC-, and microplate-reader- based activity tests confirmed MxChi hydrolyzes colloidal chitin to chitobiose as sole product. The optimal catalytic pH and temperature of MxChi was identified as 7.0 and 55 °C, respectively. MxChi exhibited 80% activity after 72 h incubation at 37 °C. The site-directed mutagenesis revealed that the amino acids D323A, D325A, and E327A of MxChi were in the DXDXE catalytic motif of GH18. When coupled with β-N-acetylhexosaminidase (SnHex) and deacetylase (CmCBDA), the enzyme allowed one-pot extraction of GlcN from colloidal chitin and shrimp shell. The optimal condition was 37 °C, pH 8.0, and 1/3/16.5 (MxChi/SnHex/CmCBDA), conducted by orthogonal design for the enzymatic cascades. Under this condition, the yield of GlcN was 26.33 mg from 400 mg shrimp shell. Facile recombinant in E. coli, robust thermostability and pure product herein makes newly discovered chitinase a valuable candidate for the green recycling of chitin rich waste.
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25
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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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26
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Cláudia da Costa Rocha A, José de Andrade C, de Oliveira D. Perspective on integrated biorefinery for valorization of biomass from the edible insect Tenebrio molitor. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.012] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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27
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Mattioli S, Paci G, Fratini F, Dal Bosco A, Tuccinardi T, Mancini S. Former foodstuff in mealworm farming: Effects on fatty acids profile, lipid metabolism and antioxidant molecules. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111644] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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28
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van Huis A, Rumpold B, Maya C, Roos N. Nutritional Qualities and Enhancement of Edible Insects. Annu Rev Nutr 2021; 41:551-576. [PMID: 34186013 DOI: 10.1146/annurev-nutr-041520-010856] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Over the last decade, the urgency to find alternative and sustainable protein sources has prompted an exponential increase in the interest in insects as a human food source. Edible insects contribute suitable amounts of energy and protein, fatty acids, and micronutrients to the human diet. Nutritional values of insects can be manipulated to meet specific needs. Edible insects in food-insecure countries can contribute to improving diets and preventing undernutrition. Bioactive compounds in insects may reduce health risks. Food safety risks are low and mainly relate to those of allergenicity. Strategies to overcome barriers to the consumption of insect products include emphasizing their sustainability, increasing their tastiness, and developing the ability to disguise insects in familiar products. A new sector of insects as food and feed is emerging. Major challenges include legislation, lowering prices by automation and cheap substrates, developing insect products that appeal to consumers, and exploring the health benefits. Expected final online publication date for the Annual Review of Nutrition, Volume 41 is September 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- Arnold van Huis
- Laboratory of Entomology, Wageningen University & Research, 6708 PB Wageningen, The Netherlands;
| | - Birgit Rumpold
- Department of Education for Sustainable Nutrition and Food Science, Technische Universität Berlin, 10587 Berlin, Germany;
| | - Cassandra Maya
- Department of Nutrition, Exercise and Sports, University of Copenhagen, 1958 Frederiksberg C, Denmark; ,
| | - Nanna Roos
- Department of Nutrition, Exercise and Sports, University of Copenhagen, 1958 Frederiksberg C, Denmark; ,
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29
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Ochiai M, Komiya Y. Detection of edible insect derived phospholipids with polyunsaturated fatty acids by thin-layer chromatography, gas chromatography, and enzymatic methods. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103869] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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30
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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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31
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Abstract
PURPOSE OF REVIEW Schizophrenia is a heterogeneous psychiatric disorder with a different, but not necessarily milder clinical presentation in women as compared to men. These sex differences have largely been attributed to the protective role of estrogens. This article reviews the current state of estrogen research in schizophrenia. RECENT FINDINGS Estrogens regulate important pathophysiological pathways in schizophrenia, including dopamine activity, mitochondrial function, and the stress system. Estrogen deficiency is common in both sexes and is associated with increases in psychotic symptoms. Hyperprolactinemia causes secondary estrogen deficiency and can be a reaction to stress, or secondary to prolactin-raising antipsychotics. Therefore, prolactin-sparing antipsychotics should be preferred especially in premenopausal women, who are more prone to hyperprolactinemia. Premenopausal women furthermore require lower doses of antipsychotics than men, since estrogens raise the availability and efficacy of antipsychotics. SUMMARY The past years have established the importance of estrogens in the pathophysiology of schizophrenia and have shown its relevance to clinical practice through its influence on antipsychotic drug efficacy. Future research should focus on the neurobiological and clinical effect of contraceptives in premenopausal women with schizophrenia. Furthermore, the potential of estrogen-like augmentation with raloxifene and phytoestrogens in schizophrenia should be established in the coming years.
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Affiliation(s)
- Bodyl A. Brand
- University of Groningen, Department of Biomedical Sciences of Cells and Systems, University Medical Center Groningen, Groningen
| | - Janna N. de Boer
- University of Groningen, Department of Biomedical Sciences of Cells and Systems, University Medical Center Groningen, Groningen
- Department of Psychiatry, UMC Utrecht Brain Center, University Medical Center Utrecht (UMCU), Utrecht University, Utrecht, The Netherlands
| | - Iris E.C. Sommer
- University of Groningen, Department of Biomedical Sciences of Cells and Systems, University Medical Center Groningen, Groningen
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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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Son YJ, Hwang IK, Nho CW, Kim SM, Kim SH. Determination of Carbohydrate Composition in Mealworm ( Tenebrio molitor L.) Larvae and Characterization of Mealworm Chitin and Chitosan. Foods 2021; 10:640. [PMID: 33803569 PMCID: PMC8002850 DOI: 10.3390/foods10030640] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 03/14/2021] [Accepted: 03/15/2021] [Indexed: 11/16/2022] Open
Abstract
Mealworm (Tenebrio molitor L.) is a classic edible insect with high nutritional value for substituting meats from vertebrates. While interest in mealworms has increased, the determination of carbohydrate constituents of mealworms has been overlooked. Thus, the aim of the present study was to investigate the carbohydrate content and composition of mealworms. In addition, the characteristics of mealworm chitin were determined as these were the major components of mealworm carbohydrate. The crude carbohydrate content of mealworms was 11.5%, but the total soluble sugar content was only 30% of the total carbohydrate content, and fructose was identified as the most abundant free sugar in mealworms. Chitin derivatives were the key components of mealworm carbohydrate with a yield of 4.7%. In the scanning electron microscopy images, a lamellar structure with α-chitin configuration was observed, and mealworm chitosan showed multiple pores on its surface. The overall physical characteristics of mealworm chitin and chitosan were similar to those of the commercial products derived from crustaceans. However, mealworm chitin showed a significantly softer texture than crustacean chitin with superior anti-inflammatory effects. Hence, mealworm chitin and chitosan could be employed as novel resources with unique advantages in industries.
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Affiliation(s)
- Yang-Ju Son
- Smart Farm Research Center, Korea Institute of Science and Technology, Gangneung Institute of Natural Products, Gangneung 25451, Korea; (Y.-J.S.); (C.W.N.); (S.M.K.)
- Department of Food and Nutrition and Research Institute of Human Ecology, Seoul National University, Seoul 08826, Korea;
| | - In-Kyeong Hwang
- Department of Food and Nutrition and Research Institute of Human Ecology, Seoul National University, Seoul 08826, Korea;
| | - Chu Won Nho
- Smart Farm Research Center, Korea Institute of Science and Technology, Gangneung Institute of Natural Products, Gangneung 25451, Korea; (Y.-J.S.); (C.W.N.); (S.M.K.)
| | - Sang Min Kim
- Smart Farm Research Center, Korea Institute of Science and Technology, Gangneung Institute of Natural Products, Gangneung 25451, Korea; (Y.-J.S.); (C.W.N.); (S.M.K.)
| | - Soo Hee Kim
- Department of Culinary Arts, Kyungmin University, Uijeongbu 11618, Korea
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Tzompa-Sosa DA, Dewettinck K, Gellynck X, Schouteten JJ. Replacing vegetable oil by insect oil in food products: Effect of deodorization on the sensory evaluation. Food Res Int 2021; 141:110140. [PMID: 33642007 DOI: 10.1016/j.foodres.2021.110140] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 12/17/2020] [Accepted: 12/21/2020] [Indexed: 11/26/2022]
Abstract
Introducing processed insects in food products is seen as a way to lower the barrier for insect consumption by Western consumers. Prior research indicated that crude insect lipids could partially replace butter in bakery products without influencing consumer's perception, but a complete substitution remained a challenge due to the presence of off-flavors. This study proposes oil deodorization as a means to reduce insect oil off-flavors and increase insect oil replacement in food products. We compared the effect of deodorization of yellow mealworm (YMW, Tenebrio molitor) oil on the partial and total replacement of vegetable oil in crackers and hummus. In total 253 participants joined the study (127 crackers study, 126 hummus study). Each participant evaluated 5 samples, 100% vegetable oil, 100% crude YMW oil, 100% deodorized YMW oil, 50% vegetable & 50% crude YMW oil and 50% vegetable & 50% deodorized YMW oil. Results showed that deodorized YMW oil could replace vegetable oil in both products without changing the overall food experience, liking and visual appearance in the products. In contrast, using crude YMW oil impacted the overall liking and certain sensory attributes, mostly related to flavor. Moreover, the use of deodorized YMW eliminated visual differences amongst the products. When YMW oil was used in a dispersion-like food, such as hummus, a less firm, more spreadable and less sticky hummus was obtained. Crude YMW oil also reduced hardness in low-moisture solid foods, such as crackers but further studies are necessary to fully understand this effect.
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Affiliation(s)
- Daylan A Tzompa-Sosa
- Department of Food Technology, Safety and Health, Food Structure & Function Research Group, Ghent University, Coupure Links 653, Gent 9000, Belgium.
| | - Koen Dewettinck
- Department of Food Technology, Safety and Health, Food Structure & Function Research Group, Ghent University, Coupure Links 653, Gent 9000, Belgium
| | - Xavier Gellynck
- Department of Agricultural Economics, Ghent University, Coupure Links 653, Gent 9000, Belgium
| | - Joachim J Schouteten
- Department of Agricultural Economics, Ghent University, Coupure Links 653, Gent 9000, Belgium
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D'Antonio V, Serafini M, Battista N. Dietary Modulation of Oxidative Stress From Edible Insects: A Mini-Review. Front Nutr 2021; 8:642551. [PMID: 33718423 PMCID: PMC7952304 DOI: 10.3389/fnut.2021.642551] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Accepted: 01/25/2021] [Indexed: 12/20/2022] Open
Abstract
Edible insects are proposed as a nutritious and environmentally sustainable alternative source to animal proteins, due to their numerous advantages in terms of reduced ecological impact and high nutritional value. However, the novelty for edible insects relies on the content of bioactive ingredients potentially able to induce a functional effect in the body. The present review summarizes the main findings on the antioxidant properties of edible insects available in the literature. A total of 30 studies involving animals, cell cultures, or in vitro experimental studies evaluating the antioxidant effect of edible insects are presented in this work. When the antioxidant activity was investigated, using a wide variety of in vitro tests and in cellular models, positive results were shown. Dietary supplementation with edible insects was also able to counteract dietary oxidative stress in animal models, restoring the balance of antioxidant enzymes and reducing the formation of oxidation damage markers. On the basis of the reviewed evidences, edible insects might represent a source of novel redox ingredients at low ecological impact able to modulate oxidative stress. However, due to the fact that majority of these evidences have been obtained in vitro and in cellular and animal models, dietary intervention trials are needed to assess the efficacy of edible insect consumption to modulate redox status in humans.
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Affiliation(s)
- Veronica D'Antonio
- Faculty of Biosciences and Technologies for Agriculture, Food and Environment, University of Teramo, Teramo, Italy
| | - Mauro Serafini
- Faculty of Biosciences and Technologies for Agriculture, Food and Environment, University of Teramo, Teramo, Italy
| | - Natalia Battista
- Faculty of Biosciences and Technologies for Agriculture, Food and Environment, University of Teramo, Teramo, Italy
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Kim JH, Kim EY, Chung KJ, Lee JH, Choi HJ, Chung TW, Kim KJ. Mealworm Oil (MWO) Enhances Wound Healing Potential through the Activation of Fibroblast and Endothelial Cells. Molecules 2021; 26:molecules26040779. [PMID: 33546205 PMCID: PMC7913324 DOI: 10.3390/molecules26040779] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 01/23/2021] [Accepted: 01/29/2021] [Indexed: 12/12/2022] Open
Abstract
Mealworm and mealworm oil (MWO) have been reported to affect antioxidant, anti-coagulation, anti-adipogenic and anti-inflammatory activities. However, the function of MWO in wound healing is still unclear. In this study, we found that MWO induced the migration of fibroblast cells and mRNA expressions of wound healing factors such as alpha-smooth muscle actin (α-SMA), collagen-1 (COL-1) and vascular endothelial growth factor (VEGF) in fibroblast cells. The tube formation and migration of endothelial cells were promoted through the activation of VEGF/VEGF receptor-2 (VEGFR-2)-mediated downstream signals including AKT, extracellular signal-regulated kinase (ERK) and p38 by MWO-stimulated fibroblasts for angiogenesis. Moreover, we confirmed that MWO promoted skin wound repair by collagen synthesis, re-epithelialization and angiogenesis in an in vivo excisional wound model. These results demonstrate that MWO might have potential as a therapeutic agent for the treatment of skin wounds.
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Affiliation(s)
- Joung-Hee Kim
- Department of Biomedical Laboratory Science, TaeKyeung University, 65, Danbuk 1-gil, Jain-myeon, Gyeongsan-si, Gyeongsangbuk-do 38547, Korea;
| | - Eun-Yeong Kim
- APROGEN, Inc., 545, Dunchon-daero, Jungwon-gu, Seongnam-si, Gyeonggi-do 13215, Korea;
| | - Kyu Jin Chung
- Department of Plastic and Reconstructive Surgery, Yeungnam University College of Medicine, 170, Hyeonchung-ro, Nam-gu, Daegu 42415, Korea;
| | - Jung-Hee Lee
- JIN BioCell Co., Ltd., #118-119, National Clinical Research Center for Korean Medicine, Pusan National University Korean Medicine Hospital, 20 Geumo-ro, Mulgeum-eup, Yangsan-si, Gyeongsangnam-do 50612, Korea; (J.-H.L.); (H.-J.C.)
| | - Hee-Jung Choi
- JIN BioCell Co., Ltd., #118-119, National Clinical Research Center for Korean Medicine, Pusan National University Korean Medicine Hospital, 20 Geumo-ro, Mulgeum-eup, Yangsan-si, Gyeongsangnam-do 50612, Korea; (J.-H.L.); (H.-J.C.)
| | - Tae-Wook Chung
- Department of Biomedical Laboratory Science, TaeKyeung University, 65, Danbuk 1-gil, Jain-myeon, Gyeongsan-si, Gyeongsangbuk-do 38547, Korea;
- JIN BioCell Co., Ltd., #118-119, National Clinical Research Center for Korean Medicine, Pusan National University Korean Medicine Hospital, 20 Geumo-ro, Mulgeum-eup, Yangsan-si, Gyeongsangnam-do 50612, Korea; (J.-H.L.); (H.-J.C.)
- Correspondence: (T.-W.C.); (K.-J.K.)
| | - Keuk-Jun Kim
- Department of Biomedical Laboratory Science, TaeKyeung University, 65, Danbuk 1-gil, Jain-myeon, Gyeongsan-si, Gyeongsangbuk-do 38547, Korea;
- Correspondence: (T.-W.C.); (K.-J.K.)
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Park WJ, Han JS. Gryllus bimaculatus extract protects against lipopolysaccharide and palmitate-induced production of proinflammatory cytokines and inflammasome formation. Mol Med Rep 2021; 23:206. [PMID: 33495809 PMCID: PMC7821350 DOI: 10.3892/mmr.2021.11845] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Accepted: 12/08/2020] [Indexed: 01/22/2023] Open
Abstract
Inflammation and the inflammasome complex formation are associated with numerous diseases, and palmitates or lipopolysaccharides (LPS) have been identified as potential links between these disorders. Recently, edible insects such as the Gryllus bimaculatus (GB) and the larva of Tenebrio molitor have emerged as alternative food sources. In the present study, the effect of GB on LPS- or palmitate-induced production of inflammatory cytokines, the formation of the inflammasome complex, reactive oxygen species (ROS) generation, endoplasmic reticulum (ER) stress and cell death was investigated in RAW264.7 cells. The results revealed that GB extract downregulated the production of inflammatory cytokines (such as TNF-α, IL-1β and IL-6). Since the role of the MAP kinase and NF-κB signalling pathways in the production of inflammatory cytokines is well established, the translocation of p65 into the nucleus and the phosphorylation of IκB and MAP kinases were further examined. Both these processes were upregulated following LPS and palmitate treatment, but they were inhibited by the GB extract. Moreover, GB extract decreased LPS/palmitate-induced inflammasome complex formation (assessed via analysing the levels of the apoptosis-associated speck-like protein containing a caspase-recruitment domain, NOD-like receptor family pyrin domain containing 3, cleaved caspase-1 and IL-1β), the generation of ROS, ER stress and cell death. Treatment with SB203580 (a p38 inhibitor), SP600125 (a JNK inhibitor) and pyrrolidinedithiocarbamate ammonium (an NF-κB inhibitor) decreased the production of inflammatory cytokines, as well as helped in the recovery of LPS/palmitate-induced cell death. Overall, GB extract served an inhibitory role in LPS/palmitate-induced inflammation via inhibiting the MAP kinase and NF-κB signalling pathways, inflammasome complex formation, ROS generation, ER stress and cell death.
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Affiliation(s)
- Woo-Jae Park
- Department of Biochemistry, College of Medicine, Gachon University, Incheon 21999, Republic of Korea
| | - Jung-Soon Han
- Research Institute of Human Ecology, Korea University, Seoul 02841, Republic of Korea
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Fombong FT, Kinyuru J, Ng’ang’a J, Ayieko M, Tanga CM, Vanden Broeck J, Van Der Borght M. Affordable Processing of Edible Orthopterans Provides a Highly Nutritive Source of Food Ingredients. Foods 2021; 10:144. [PMID: 33445608 PMCID: PMC7826988 DOI: 10.3390/foods10010144] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 12/31/2020] [Accepted: 01/08/2021] [Indexed: 11/16/2022] Open
Abstract
Edible orthopterans (grasshoppers, crickets, and locusts) are major delicacies, especially across sub-Saharan Africa. Their promotion as food ingredients is increasingly gaining momentum. This study evaluates the nutritional profiles of three widely consumed orthopterans: Gryllus bimaculatus, Locusta migratoria, and Schistocerca gregaria after blanching and oven-drying. All three species had high protein (65.3, 54.2, and 61.4% on a dry matter (DM) basis for G. bimaculatus, L. migratoria, and S. gregaria, respectively) and fat contents. Oleic (22.9-40.8%) and palmitic (26.1-43.0%) were the two most abundant fatty acids. All essential amino acids (in mg/100 g protein) were present, with glutamic acid (120-131), alanine (90.2-123), and leucine (82.3-84.6) being the most abundant. The minerals (in mg/100 g dry matter) potassium (796-1309) and phosphorus (697-968) were moderately high, and iron (4.60-7.31), zinc (12.7-24.9), manganese (0.40-7.15), and copper (1.20-4.86) were also observed in the samples. Vitamin B12 contents were high (0.22-1.35 µg/100 g dry matter). Our findings demonstrate that the excellent nutritional profile of the three processed insects could serve as promising alternative ingredients for improving food and nutritional security.
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Affiliation(s)
- Forkwa Tengweh Fombong
- Molecular Developmental Physiology and Signal Transduction lab, Division of Animal Physiology and Neurobiology, Department of Biology, KU Leuven, Naamsestraat 59 Box 2465, 3000 Leuven, Belgium; (F.T.F.); (J.V.B.)
- Department of Food Science and Technology, Juja (Main) Campus, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62,000, Nairobi 00200, Kenya; (J.K.); (J.N.)
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya;
- Lab4Food, Department of Microbial & Molecular Systems, KU Leuven, Kleinhoefstraat 4, B-2440 Geel, Belgium
| | - John Kinyuru
- Department of Food Science and Technology, Juja (Main) Campus, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62,000, Nairobi 00200, Kenya; (J.K.); (J.N.)
| | - Jeremiah Ng’ang’a
- Department of Food Science and Technology, Juja (Main) Campus, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62,000, Nairobi 00200, Kenya; (J.K.); (J.N.)
| | - Monica Ayieko
- School of Agricultural and Food Science, Jaramogi Oginga Odinga University of Science and Technology, Bondo-Usenge Road, P.O. Box 210, Bondo 40601, Kenya;
| | - Chrysantus Mbi Tanga
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya;
| | - Jozef Vanden Broeck
- Molecular Developmental Physiology and Signal Transduction lab, Division of Animal Physiology and Neurobiology, Department of Biology, KU Leuven, Naamsestraat 59 Box 2465, 3000 Leuven, Belgium; (F.T.F.); (J.V.B.)
| | - Mik Van Der Borght
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya;
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Effects of Hexane on Protein Profile, Solubility and Foaming Properties of Defatted Proteins Extracted from Tenebrio molitor Larvae. Molecules 2021; 26:molecules26020351. [PMID: 33445507 PMCID: PMC7826597 DOI: 10.3390/molecules26020351] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 01/08/2021] [Accepted: 01/09/2021] [Indexed: 12/05/2022] Open
Abstract
Inclusion of edible insects in human diets is increasingly promoted as a sustainable source of proteins with high nutritional value. While consumer acceptability remains the main challenge to their integration into Western food culture, the use of edible insects as meal and protein concentrate could decrease neophobia. The defatting of edible insects, mostly done with hexane, is the first step in producing protein ingredients. However, its impact on protein profiles and techno-functionality is still unclear. Consequently, this study compares the protein profiles of hexane-defatted and non-hexane-defatted yellow mealworm (Tenebrio molitor) meals and protein extracts, and evaluates the impact of hexane on protein solubility and foaming properties. Results showed that profiles for major proteins were similar between hexane-defatted and non-defatted samples, however some specific content differences (e.g., hexamerin 2) were observed and characterized using proteomic tools. Protein solubility was markedly lower for T. molitor meals compared to protein extracts. A large increase in the foaming capacity was observed for defatted fractions, whereas foam stability decreased similarly in all fractions. Consequently, although the hexane-defatting step was largely studied to produce edible insect protein ingredients, it is necessary to precisely understand its impact on their techno-functional properties for the development of food formulations.
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Tsochatzis E, Lopes JA, Gika H, Theodoridis G. Polystyrene Biodegradation by Tenebrio molitor Larvae: Identification of Generated Substances Using a GC-MS Untargeted Screening Method. Polymers (Basel) 2020; 13:polym13010017. [PMID: 33374608 PMCID: PMC7793077 DOI: 10.3390/polym13010017] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 12/18/2020] [Accepted: 12/21/2020] [Indexed: 12/14/2022] Open
Abstract
A GC-MS method has been applied to screen and evaluate the generation of chemical compounds during the biodegradation of polystyrene (PS) with Tenebrio molitor larvae. Several resulting compounds have been identified, including trimers 2,4,6-triphenyl-1-hexene and 1,3,5-triphenylcyclohexane, the volatiles acetophenone and cumyl alcohol, and 2,4-di-tert butylphenol, a non-intentionally added substance (NIAS) present in the plastic material. The PS monomers styrene and α-methyl styrene were also identified in the extracts. Bioactive molecules present in the biomass of the studied insects were identified, such as the free fatty acids myristic, palmitic, and oleic acid. Undecanoic acid was also found, but in lower mass fractions. Finally, biochemically formatted amides resulting from their respective fatty acids were identified, namely tetradecanamide, hexadecanamide and oleamide. The formation of all these substances seems to suggest enzymatic and biochemical activity occurring during the biodegradation of PS, and their amounts varied throughout the experience. The overall degradation rate of PS resulted in a 13% rate, which highlights the potential of biorecycling using these insects.
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Affiliation(s)
- Emmanouil Tsochatzis
- Department of Food Science, Centre of Innovative Food Research (iFood), Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
- Correspondence: ; Tel.: +45-4189-3130
| | - Joao Alberto Lopes
- European Commission, Joint Research Centre (JRC), 2440 Geel, Belgium; (J.A.L.); (G.T.)
| | - Helen Gika
- Department of Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
- Department of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
- FoodOmicsGR Research Infrastructure, AUTh Node, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Balkan Center B1.4, 10th Km Thessaloniki-Thermi Rd, P.O. Box 8318, 57001 Thessaloniki, Greece
| | - Georgios Theodoridis
- European Commission, Joint Research Centre (JRC), 2440 Geel, Belgium; (J.A.L.); (G.T.)
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Hong J, Han T, Kim YY. Mealworm ( Tenebrio molitor Larvae) as an Alternative Protein Source for Monogastric Animal: A Review. Animals (Basel) 2020; 10:ani10112068. [PMID: 33171639 PMCID: PMC7695176 DOI: 10.3390/ani10112068] [Citation(s) in RCA: 80] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 11/05/2020] [Accepted: 11/06/2020] [Indexed: 12/20/2022] Open
Abstract
Simple Summary Tenebrio molitor (T. molitor) larvae, known as mealworm, have been considered a good protein source for monogastric animals. They have a high quantity and quality of protein content and amino acid profile. The inclusion of T. molitor larvae in broiler diets improved the growth performance without having negative effects on carcass traits and blood profiles in broiler chickens, or had no influence on the growth performance and carcass yield of broiler chickens. The supplementation of T. molitor larvae improved the growth performance and protein utilization of weaning pigs. Furthermore, the replacement of fishmeal with T. molitor larvae resulted in no difference in the growth performance and nutrient digestibility of weaning pigs. However, there are some challenges regarding biosafety, consumer’s acceptance, and price for the use of T. moiltor larvae in animal feed. Consequently, T. molitor larvae could be used as an alternative or sustainable protein source in monogastric animal feed. Abstract Edible insects have been used as an alternative protein source for food and animal feed, and the market size for edible insects has increased. Tenebrio molitor larvae, also known as mealworm and yellow mealworm, are considered a good protein source with nutritional value, digestibility, flavor, and a functional ability. Additionally, they are easy to breed and feed for having a stable protein content, regardless of their diets. Therefore, T. molitor larvae have been produced industrially as feed for pets, zoo animals, and even for production animals. To maintain the nutrient composition and safety of T. molitor larvae, slaughtering (heating or freezing) and post-slaughtering (drying and grinding) procedures should be improved for animal feed. T. molitor larvae are also processed with defatting or hydrolysis before grinding. They have a high quality and quantity of protein and amino acid profile, so are considered a highly sustainable protein source for replacing soybean meal or fishmeal. T. molitor has a chitin in its cuticle, which is an indigestible fiber with positive effects on the immune system. In studies of poultry, the supplementation of T. molitor larvae improved the growth performance of broiler chickens, without having negative effects on carcass traits, whereas some studies have reported that there were no significant differences in the growth performance and carcass yield of broiler chickens. In studies of swine, the supplementation of T. molitor larvae improved the growth performance and protein utilization of weaning pigs. Furthermore, 10% of T. molitor larvae showed greater amino acid digestibility than conventional animal proteins in growing pigs. However, there are some challenges regarding the biosafety, consumer’s acceptance, and price for the use of T. moiltor larvae in animal feed. Consequently, T. molitor larvae could be used as an alternative or sustainable protein source in monogastric animal feed with a consideration of the nutritional values, biosafety, consumer’s acceptance, and market price of T. molitor larvae products.
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Affiliation(s)
- Jinsu Hong
- Department of Animal Science, South Dakota State University, Brookings, SD 57007, USA;
| | - Taehee Han
- Department of Production Animal Medicine, Faculty of Veterinary Medicine, University of Helsinki, 00014 Helsinki, Finland;
| | - Yoo Yong Kim
- Department of Agricultural Biotechnology, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
- Correspondence: ; Tel.: +82-2-878-5838; Fax: +82-2-878-5839
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Son YJ, Park JE, Kim J, Yoo G, Lee TS, Nho CW. Production of low potassium kale with increased glucosinolate content from vertical farming as a novel dietary option for renal dysfunction patients. Food Chem 2020; 339:128092. [PMID: 33152880 DOI: 10.1016/j.foodchem.2020.128092] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Revised: 09/10/2020] [Accepted: 09/11/2020] [Indexed: 12/22/2022]
Abstract
The production of low potassium vegetables arose out of the dietary needs of patients with renal dysfunction. Attempts have been made to reduce potassium content in vegetables and fruits; however, induced potassium deficiency has often resulted in decreased yields. Here, we investigated a new method of producing low potassium kale and present the characteristics of the resulting produce. By substituting potassium nitrate with calcium nitrate in the nutrient solution 2 weeks before harvesting, the potassium content of kale was reduced by 70% without a deterioration in yield and semblance qualities. Despite no relationships being detected between potassium deficiency and anti-oxidative properties, the total glucosinolate content, an indicator of the anti-cancer effect of cruciferous vegetables, was significantly increased by potassium deficiency in kale. This study demonstrates a novel method of producing low potassium kale for patients with renal failure, without a reduction in yield but with beneficial increase in glucosinolates.
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Affiliation(s)
- Yang-Ju Son
- Smart Farm Research Center, Gangneung Institute of Natural Products, Korea Institute of Science and Technology (KIST), Gangneung, Gangwon-do 25451, South Korea.
| | - Jai-Eok Park
- Smart Farm Research Center, Gangneung Institute of Natural Products, Korea Institute of Science and Technology (KIST), Gangneung, Gangwon-do 25451, South Korea.
| | - Junho Kim
- Smart Farm Research Center, Gangneung Institute of Natural Products, Korea Institute of Science and Technology (KIST), Gangneung, Gangwon-do 25451, South Korea.
| | - Gyhye Yoo
- Smart Farm Research Center, Gangneung Institute of Natural Products, Korea Institute of Science and Technology (KIST), Gangneung, Gangwon-do 25451, South Korea.
| | - Taek-Sung Lee
- Smart Farm Research Center, Gangneung Institute of Natural Products, Korea Institute of Science and Technology (KIST), Gangneung, Gangwon-do 25451, South Korea.
| | - Chu Won Nho
- Smart Farm Research Center, Gangneung Institute of Natural Products, Korea Institute of Science and Technology (KIST), Gangneung, Gangwon-do 25451, South Korea.
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Meyer-Rochow VB, Jung C. Insects Used as Food and Feed: Isn't That What We All Need? Foods 2020; 9:foods9081003. [PMID: 32726913 PMCID: PMC7466229 DOI: 10.3390/foods9081003] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Accepted: 07/21/2020] [Indexed: 12/11/2022] Open
Abstract
This Special Issue of Foods explores different aspects of how insects can be used as a novel resource for food and feed. Some contributions deal with questions of acceptability and legality, others tackle problems related to innovative techniques in processing and marketing food, and yet another group of papers highlights the use of insects and their bio-active products in the context of promoting human health. The collective aim of the contributions by the researchers from at least 20 countries is to examine whether the use of insects—be it for food, feed, or therapeutic purposes—has a future. We conclude that positive aspects undoubtedly exist regarding the nutritional and pharmacological value of various insect species but that environmental and bio-functional issues could even outweigh the nutritional value of food insects.
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Affiliation(s)
- Victor Benno Meyer-Rochow
- Agricultural Science and Technology Research Institute, Andong National University, Andong 36729, Korea
- Department of Genetics and Ecology, Oulu University, SF-90140 Oulu, Finland
- Correspondence: (V.B.M.-R.); (C.J.)
| | - Chuleui Jung
- Agricultural Science and Technology Research Institute, Andong National University, Andong 36729, Korea
- Department of Plant medicals, Andong National University, Andong 36729, Korea
- Correspondence: (V.B.M.-R.); (C.J.)
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Kewuyemi YO, Kesa H, Chinma CE, Adebo OA. Fermented Edible Insects for Promoting Food Security in Africa. INSECTS 2020; 11:E283. [PMID: 32380684 PMCID: PMC7290520 DOI: 10.3390/insects11050283] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 04/22/2020] [Accepted: 04/25/2020] [Indexed: 02/03/2023]
Abstract
Efforts to attain sustainable nutritional diets in sub-Saharan Africa (SSA) are still below par. The continent is envisaged to face more impending food crises. This review presents an overview of common edible insects in Africa, their nutritional composition, health benefits and utilization in connection with fermentation to enrich the inherent composition of insect-based products and offer foods related to existing and generally preferred culinary practice. Attempts to explore fermentation treatments involving insects showed fermentation affected secondary metabolites to induce antimicrobial, nutritional and therapeutic properties. Available value-added fermented edible insect products like paste, powder, sauces, and insect containing fermented foods have been developed with potential for more. Novel fermented edible insect-based products could effectively fit in the continent's food mix and therefore mitigate ongoing food insecurity, as well as to balance nutrition with health risk concerns limiting edible insects' product acceptability in SSA.
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Affiliation(s)
- Yusuf Olamide Kewuyemi
- School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, P. O. Box 524, Bunting Road Campus, Johannesburg, Gauteng, South Africa;
| | - Hema Kesa
- School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, P. O. Box 524, Bunting Road Campus, Johannesburg, Gauteng, South Africa;
| | - Chiemela Enyinnaya Chinma
- Department of Food Science and Technology, Federal University of Technology, P.M.B. 65, Minna, Niger State, Nigeria;
| | - Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, P. O. Box 17011, Doornfontein Campus, Johannesburg, Gauteng, South Africa
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