1
|
Koopmans L, Spoelder M, Bongers CCWG, Eijsvogels TMH, Hopman MTE. The effect of lesser mealworm protein on exercise-induced muscle damage in active older adults: a randomized controlled trial. J Nutr Health Aging 2024; 28:100204. [PMID: 38460318 DOI: 10.1016/j.jnha.2024.100204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2024] [Revised: 02/23/2024] [Accepted: 02/25/2024] [Indexed: 03/11/2024]
Abstract
OBJECTIVES We compared the effect of 12 weeks lesser mealworm-based (Alphitobius diaperinus) protein supplementation to whey protein and placebo supplementation on Exercise-Induced Muscle Damage (EIMD) after long-distance walking in older adults. METHODS in this randomized controlled trial, 70 physically active older adults (>60 years) were randomly allocated to the following groups: I) lesser mealworm protein, II) whey protein or III) iso-caloric placebo. Participants received supplements 11 weeks before and 1 week during a 3-day long-distance walking challenge (30-50 km per day). Blood concentrations of creatinine kinase (CK) and lactate dehydrogenase (LDH), handgrip strength and muscle soreness were measured pre-exercise and directly after each walking bout. RESULTS Significant elevations of CK concentrations (103 [76-161] U/l to 758 [342-1104] U/l, p < 0.001) and LDH concentrations (202 [175-220] to 283 [252-339] U/l, p < 0.001) were observed following 7h45 min ± 11 min of walking exercise per day, but the magnitude of this effect did not differ among suppletion groups. Hand grip strength decreased significantly (p < 0.001) while muscle soreness increased (p = 0.002) after the first walking day compared to pre-exercise, with no group differences. CONCLUSION 12-weeks of lesser mealworm-based protein supplementation (30 g/day) does not attenuate exercise induced muscle damage in older adults following three days of prolonged walking exercise in comparison to placebo or whey protein.
Collapse
Affiliation(s)
- Lotte Koopmans
- Department of Medical BioSciences, Radboud University Medical Center, Nijmegen, The Netherlands
| | - Marcia Spoelder
- Department of Medical BioSciences, Radboud University Medical Center, Nijmegen, The Netherlands; Department of Primary and Community Care, Radboud University Medical Center, Radboud, The Netherlands
| | - Coen C W G Bongers
- Department of Medical BioSciences, Radboud University Medical Center, Nijmegen, The Netherlands; School of Sport and Exercise, HAN University of Applied Sciences, Nijmegen, The Netherlands
| | - Thijs M H Eijsvogels
- Department of Medical BioSciences, Radboud University Medical Center, Nijmegen, The Netherlands
| | - Maria T E Hopman
- Department of Medical BioSciences, Radboud University Medical Center, Nijmegen, The Netherlands.
| |
Collapse
|
2
|
Zhang ZQ, Ren XR, Geng J, Chen SC, Wang QL, Liu CQ, Xiao JH, Huang DW. Identification, characterization and hypolipidemic effect of novel peptides in protein hydrolysate from Protaetia brevitarsis larvae. Food Res Int 2024; 176:113813. [PMID: 38163717 DOI: 10.1016/j.foodres.2023.113813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 11/29/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
The proteins were mainly derived from Protaetia brevitarsis larval extracts obtained using two empty intestine methods (traditional static method: TSM or salt immersion stress method: SISM) and extraction solvents (water: W or 50 % water-ethanol: W:E), and the proteins were used as objects to investigate the effect of emptying intestine methods on hypolipidemic peptides. The results revealed that the F-2 fractions of protein hydrolysate had stronger in vitro hypolipidemic activity, with the peptides obtained by SISM possessing a stronger cholesterol micelle solubility inhibition rate, especially in SISM-W:E-P. Moreover, a total of 106 peptides were tentatively identified, among which SISM identified more peptides with an amino acid number < 8. Meanwhile, five novel peptides (YPPFH, YPGFGK, KYPF, SPLPGPR and VPPP) exhibited good hypolipidemic activity in vitro and in vivo, among which YPPFH, VPPP and KYPF had strong inhibitory activities on pancreatic lipase (PL) and cholesteryl esterase (CE), and KYPF, SPLPGPR and VPPP could significantly reduce the TG content in Caenorhabditis elegans. Thus, P. brevitarsis can be developed as a naturally derived hypolipidemic component for the development and application in functional foods.
Collapse
Affiliation(s)
- Zong-Qi Zhang
- College of Life Sciences, Nankai University, Tianjin 300071, People's Republic of China
| | - Xin-Rui Ren
- College of Life Sciences, Nankai University, Tianjin 300071, People's Republic of China
| | - Jin Geng
- College of Life Sciences, Nankai University, Tianjin 300071, People's Republic of China
| | - Si-Cong Chen
- College of Life Sciences, Nankai University, Tianjin 300071, People's Republic of China
| | - Qing-Lei Wang
- Hebei Key Laboratory of Soil Entomology, Cangzhou Academy of Agriculture and Forestry Sciences, Cangzhou 061001, People's Republic of China
| | - Chun-Qin Liu
- Hebei Key Laboratory of Soil Entomology, Cangzhou Academy of Agriculture and Forestry Sciences, Cangzhou 061001, People's Republic of China
| | - Jin-Hua Xiao
- College of Life Sciences, Nankai University, Tianjin 300071, People's Republic of China.
| | - Da-Wei Huang
- College of Life Sciences, Nankai University, Tianjin 300071, People's Republic of China.
| |
Collapse
|
3
|
Zielińska E, Pankiewicz U. The Potential for the Use of Edible Insects in the Production of Protein Supplements for Athletes. Foods 2023; 12:3654. [PMID: 37835307 PMCID: PMC10573045 DOI: 10.3390/foods12193654] [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: 08/30/2023] [Revised: 09/22/2023] [Accepted: 09/25/2023] [Indexed: 10/15/2023] Open
Abstract
Several types of proteins are used in athletes' supplementation; nevertheless, given the problem of protein deficiency in the world and the growing need for ecological sources of protein, it is very interesting to study the quality of alternative protein sources, such as insect protein. This study investigated the nutritional value, micronutrient content, amino acid profile, and chemical score of banded cricket protein quality in the form of flour, defatted flour, and a protein preparation, as well as popular commercial protein supplements. In addition, in vitro digestion was performed, and the antiradical activity of the hydrolysates was compared. Generally, the defatted cricket flour was the most similar to commercial supplements regarding nutritional value because it contained 73.68% protein. Furthermore, the defatted flour was abundant in essential minerals, such as iron (4.59 mg/100 g d.w.), zinc (19.01 mg/100 g d.w.), and magnesium (89.74 mg/100 g d.w.). However, the protein preparation had an amino acid profile more similar to that of commercial supplements (total content of 694 mg/g protein). The highest antiradical activity against ABTS·+ was noted for the defatted flour (0.901 mM TE/100 g) and against DPPH· for the cricket flour (2.179 mM TE/100 g). Therefore, cricket can be considered an organic protein source for the production of valuable protein supplements.
Collapse
Affiliation(s)
- Ewelina Zielińska
- Department of Analysis and Food Quality Assessment, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland;
| | | |
Collapse
|
4
|
Cunha N, Andrade V, Ruivo P, Pinto P. Effects of Insect Consumption on Human Health: A Systematic Review of Human Studies. Nutrients 2023; 15:3076. [PMID: 37513494 PMCID: PMC10386438 DOI: 10.3390/nu15143076] [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: 06/16/2023] [Revised: 06/28/2023] [Accepted: 07/04/2023] [Indexed: 07/30/2023] Open
Abstract
Insects have been consumed as food in diverse cultures worldwide, gaining recognition as a sustainable and nutritious food source. This systematic review aims to update information on the impact of insect consumption on human health based on human randomized controlled trials (RCTs) and allergenicity assessment studies. Following PRISMA guidelines, studies published in the last 10 years were analyzed. From one-thousand and sixty-three retrieved references, nine RCTs and five allergenicity studies were analyzed. Post-prandial amino acid levels increased after insect protein consumption. In comparison with other protein sources, insect protein showed no significant differences in the area under the curve (AUC) values for essential amino acids but tended to have lower peaks and peak later. In terms of muscle protein synthesis, there were no significant differences between insect protein and other protein sources. Glucose levels did not differ; however, insulin levels were lower after the consumption of insect-based products. The effects on inflammatory markers and microbiota composition were inconclusive and the studies did not show significant effects on appetite regulation. Allergenicity assessments revealed a sensitisation and cross-reactivity between insect allergens and known allergens. A partial reduction of cross-allergenicity was observed via thermal processing. Insect protein is an adequate protein source with promising health benefits; however, further research is needed to fully understand its potential and optimise its inclusion into the human diet.
Collapse
Affiliation(s)
- Nair Cunha
- Escola Superior Agraria, Instituto Politécnico de Santarém, 2001-904 Santarém, Portugal
- Life Quality Research Centre (CIEQV), IPSantarem/IPLeiria, 2040-413 Rio Maior, Portugal
| | - Vanda Andrade
- Escola Superior Agraria, Instituto Politécnico de Santarém, 2001-904 Santarém, Portugal
- Life Quality Research Centre (CIEQV), IPSantarem/IPLeiria, 2040-413 Rio Maior, Portugal
| | - Paula Ruivo
- Escola Superior Agraria, Instituto Politécnico de Santarém, 2001-904 Santarém, Portugal
- Life Quality Research Centre (CIEQV), IPSantarem/IPLeiria, 2040-413 Rio Maior, Portugal
| | - Paula Pinto
- Escola Superior Agraria, Instituto Politécnico de Santarém, 2001-904 Santarém, Portugal
- Life Quality Research Centre (CIEQV), IPSantarem/IPLeiria, 2040-413 Rio Maior, Portugal
| |
Collapse
|
5
|
Lanng SK, Oxfeldt M, Pedersen SS, Johansen FT, Risikesan J, Lejel T, Bertram HC, Hansen M. Influence of protein source (cricket, pea, whey) on amino acid bioavailability and activation of the mTORC1 signaling pathway after resistance exercise in healthy young males. Eur J Nutr 2023; 62:1295-1308. [PMID: 36536114 DOI: 10.1007/s00394-022-03071-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Accepted: 12/12/2022] [Indexed: 12/23/2022]
Abstract
PURPOSE New dietary proteins are currently introduced to replace traditional animal protein sources. However, not much is known about their bioaccessibility and ability to stimulate muscle protein synthesis compared to the traditional protein sources. We aimed to compare effects of ingesting a protein bolus (0.25 g/kg fat free mass) of either cricket (insect), pea, or whey protein on circulating amino acid levels and activation of the mTORC1 signaling pathway in the skeletal muscle at rest and after exercise. METHODS In a randomized parallel controlled trial, young males (n = 50) performed a one-legged resistance exercise followed by ingestion of one of the three protein sources. Blood samples were collected before and in the following 4 h after exercise. Muscle biopsies were obtained at baseline and after 3 h from the non-exercised and exercised leg. RESULTS Analysis of blood serum showed a significantly higher concentration of amino acids after ingestion of whey protein compared to cricket and pea protein. No difference between protein sources in activation of the mTORC1 signaling pathway was observed either at rest or after exercise. CONCLUSION Amino acid blood concentration after protein ingestion was higher for whey than pea and cricket protein, whereas activation of mTORC1 signaling pathway at rest and after exercise did not differ between protein sources. TRIAL REGISTRATION NUMBER Clinicaltrials.org ID NCT04633694.
Collapse
Affiliation(s)
- Sofie Kaas Lanng
- Department of Food Science, Aarhus University, 8200, Aarhus N, Denmark
- CiFOOD, Centre for Innovative Food Research, Aarhus University, 8200, Aarhus N, Denmark
| | - Mikkel Oxfeldt
- Department of Public Health, Aarhus University, 8000, Aarhus C, Denmark
| | | | | | - Jeyanthini Risikesan
- Department of Clinical Medicine, Diabetes and Hormones Diseases, Aarhus University Hospital, 8200, Aarhus N, Denmark
| | - Trine Lejel
- Department of Clinical Medicine, Regional Hospital Horsens, 8700, Horsens, Denmark
| | - Hanne Christine Bertram
- Department of Food Science, Aarhus University, 8200, Aarhus N, Denmark.
- CiFOOD, Centre for Innovative Food Research, Aarhus University, 8200, Aarhus N, Denmark.
| | - Mette Hansen
- Department of Public Health, Aarhus University, 8000, Aarhus C, Denmark
| |
Collapse
|
6
|
van der Heijden I, Monteyne AJ, Stephens FB, Wall BT. Alternative dietary protein sources to support healthy and active skeletal muscle aging. Nutr Rev 2023; 81:206-230. [PMID: 35960188 DOI: 10.1093/nutrit/nuac049] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
To mitigate the age-related decline in skeletal muscle quantity and quality, and the associated negative health outcomes, it has been proposed that dietary protein recommendations for older adults should be increased alongside an active lifestyle and/or structured exercise training. Concomitantly, there are growing environmental concerns associated with the production of animal-based dietary protein sources. The question therefore arises as to where this dietary protein required for meeting the protein demands of the rapidly aging global population should (or could) be obtained. Various non-animal-derived protein sources possess favorable sustainability credentials, though much less is known (compared with animal-derived proteins) about their ability to influence muscle anabolism. It is also likely that the anabolic potential of various alternative protein sources varies markedly, with the majority of options remaining to be investigated. The purpose of this review was to thoroughly assess the current evidence base for the utility of alternative protein sources (plants, fungi, insects, algae, and lab-grown "meat") to support muscle anabolism in (active) older adults. The solid existing data portfolio requires considerable expansion to encompass the strategic evaluation of the various types of dietary protein sources. Such data will ultimately be necessary to support desirable alterations and refinements in nutritional guidelines to support healthy and active aging, while concomitantly securing a sustainable food future.
Collapse
Affiliation(s)
- Ino van der Heijden
- Department of Sport and Health Sciences, College of Life Environmental Sciences, University of Exeter, Exeter, United Kingdom
| | - Alistair J Monteyne
- Department of Sport and Health Sciences, College of Life Environmental Sciences, University of Exeter, Exeter, United Kingdom
| | - Francis B Stephens
- Department of Sport and Health Sciences, College of Life Environmental Sciences, University of Exeter, Exeter, United Kingdom
| | - Benjamin T Wall
- Department of Sport and Health Sciences, College of Life Environmental Sciences, University of Exeter, Exeter, United Kingdom
| |
Collapse
|
7
|
Consumer Attitudes and Acceptability of Wheat Pancakes with the Addition of Edible Insects: Mealworm ( Tenebrio molitor), Buffalo Worm ( Alphitobius diaperinus), and Cricket ( Acheta domesticus). Foods 2022; 12:foods12010001. [PMID: 36613217 PMCID: PMC9818985 DOI: 10.3390/foods12010001] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/15/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022] Open
Abstract
The aim of this study was to determine the degree of acceptability of wheat pancakes with the addition of 10%, 20%, and 30% meal from three edible insect species (Alphitobius diaperinus, Tenebrio molitor, Acheta domesticus, respectively). Both consumer attitudes and the acceptability of the test samples were analysed. The study results show that the amount of additive had a statistically significant effect on all of the organoleptic evaluation's distinguishing features, while the type of additive did not have such a significant effect on the level of consumer acceptability. Both the type and amount of the additive only had a statistically significant effect on the structure of the pancakes. Of all the variants, the sample with the addition of 30% crickets (Pref-2.51) was given the lowest score. An increase in the insect meal content of the products resulted in decreased scores for all the parameters under assessment. The key element that influenced the overall preference was the flavour. Even though the respondents declared positive attitudes towards the idea of consuming pancakes with the addition of insects and entomophagy in general, they were still reluctant to include insects in their diets.
Collapse
|
8
|
Tavares PPLG, dos Santos Lima M, Pessôa LC, de Andrade Bulos RB, de Oliveira TTB, da Silva Cruz LF, de Jesus Assis D, da Boa Morte ES, Di Mambro Ribeiro CV, de Souza CO. Innovation in Alternative Food Sources: A Review of a Technological State-of-the-Art of Insects in Food Products. Foods 2022; 11:3792. [PMID: 36496600 PMCID: PMC9737383 DOI: 10.3390/foods11233792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 11/17/2022] [Accepted: 11/22/2022] [Indexed: 11/27/2022] Open
Abstract
Insects present great potential for the food industry due to their easier rearing conditions and high nutritional value, in comparison with traditional livestock. However, there is a lack of evaluation of the technological status of food products developed with edible insects. Therefore, this study aims to analyze the emergent technological and scientific applications of edible insects in the food industry through a prospective study of patent documents and research articles. Espacenet was used as a research tool, applying the terms Insect, Pupa, Larva, or Nymph and the codes A23L33 and A23V2002. A total of 1139 documents were found-341 were related to the study. Orbit® was used to evaluate technological domains and clusters of concepts. Scopus database research was performed to assess the prevalence of insect research, with the term "edible and insect*". The main insects used were silkworms, bees, beetles, mealworms, crickets, and cicadas. Protein isolates were the predominant technology, as they function as an ingredient in food products or supplements. A diverse application possibility for insects was found due to their nutritional composition. The insect market is expected to increase significantly in the next years, representing an opportunity to develop novel high-quality/sustainable products.
Collapse
Affiliation(s)
| | - Matheus dos Santos Lima
- Undergraduate Program in Pharmacy, Federal University of Bahia, Salvador 40170-115, Bahia, Brazil
| | - Luiggi Cavalcanti Pessôa
- Graduate Program in Chemical Engineering (PPEQ), Polytechnic School, Federal University of Bahia, Salvador 40210-630, Bahia, Brazil
- Environment Department, Senai Cimatec University Center, Salvador 41650-010, Bahia, Brazil
| | | | | | - Larissa Farias da Silva Cruz
- Graduate Program in Food Science (PGALI), Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-115, Bahia, Brazil
| | - Denilson de Jesus Assis
- Graduate Program in Chemical Engineering (PPEQ), Polytechnic School, Federal University of Bahia, Salvador 40210-630, Bahia, Brazil
- School of Exact and Technological Sciences, Salvador University, Salvador 41820-021, Bahia, Brazil
| | - Elba Santos da Boa Morte
- Graduate Program in Food, Nutrition and Health (PPGANS), School of Nutrition, Federal University of Bahia, Salvador 40110-907, Bahia, Brazil
| | - Cláudio Vaz Di Mambro Ribeiro
- Graduate Program in Food Science (PGALI), Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-115, Bahia, Brazil
- School of Veterinary Medicine and Animal Science, Federal University of Bahia, Salvador 40170-110, Bahia, Brazil
| | - Carolina Oliveira de Souza
- Graduate Program in Food Science (PGALI), Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-115, Bahia, Brazil
- Department of Bromatological Analysis, College of Pharmacy, Federal University of Bahia, Salvador 40170-115, Bahia, Brazil
| |
Collapse
|
9
|
Ros-Baró M, Casas-Agustench P, Díaz-Rizzolo DA, Batlle-Bayer L, Adrià-Acosta F, Aguilar-Martínez A, Medina FX, Pujolà M, Bach-Faig A. Edible Insect Consumption for Human and Planetary Health: A Systematic Review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:11653. [PMID: 36141915 PMCID: PMC9517137 DOI: 10.3390/ijerph191811653] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 09/12/2022] [Accepted: 09/14/2022] [Indexed: 05/27/2023]
Abstract
This systematic review aimed to examine the health outcomes and environmental impact of edible insect consumption. Following PRISMA-P guidelines, PubMed, Medline ProQuest, and Cochrane Library databases were searched until February 2021. Twenty-five articles met inclusion criteria: twelve animal and six human studies (randomized, non-randomized, and crossover control trials), and seven studies on sustainability outcomes. In animal studies, a supplement (in powdered form) of 0.5 g/kg of glycosaminoglycans significantly reduced abdominal and epididymal fat weight (5-40% and 5-24%, respectively), blood glucose (10-22%), and total cholesterol levels (9-10%), and a supplement of 5 mg/kg chitin/chitosan reduced body weight (1-4%) and abdominal fat accumulation (4%) versus control diets. In other animal studies, doses up to 7-15% of edible insect inclusion level significantly improved the live weight (9-33%), reduced levels of triglycerides (44%), cholesterol (14%), and blood glucose (8%), and increased microbiota diversity (2%) versus control diet. In human studies, doses up to 7% of edible insect inclusion level produced a significant improvement in gut health (6%) and reduction in systemic inflammation (2%) versus control diets and a significant increase in blood concentrations of essential and branched-chain amino acids and slowing of digestion (40%) versus whey treatment. Environmental indicators (land use, water footprint, and greenhouse gas emissions) were 40-60% lower for the feed and food of edible insects than for traditional animal livestock. More research is warranted on the edible insect dose responsible for health effects and on environmental indicators of edible insects for human nutrition. This research demonstrates how edible insects can be an alternative protein source not only to improve human and animal nutrition but also to exert positive effects on planetary health.
Collapse
Affiliation(s)
- Marta Ros-Baró
- Faculty of Health Sciences, Open University of Catalonia (UOC), 08018 Barcelona, Spain
| | - Patricia Casas-Agustench
- Faculty of Health Sciences, Open University of Catalonia (UOC), 08018 Barcelona, Spain
- School of Health Professions, Faculty of Health, University of Plymouth, Plymouth PL4 8AA, UK
| | - Diana Alícia Díaz-Rizzolo
- Faculty of Health Sciences, Open University of Catalonia (UOC), 08018 Barcelona, Spain
- Primary Healthcare Transversal Research Group, Institut d’Investigacions Biomèdiques August Pi i Sunyer (IDIBAPS), 08018 Barcelona, Spain
| | - Laura Batlle-Bayer
- UNESCO Chair in Life Cycle and Climate Change ESCI-UPF, Universitat Pompeu Fabra, 08003 Barcelona, Spain
| | | | - Alícia Aguilar-Martínez
- Food Lab Research Group (2017SGR 83), Faculty of Health Sciences, Open University of Catalonia (UOC), 08018 Barcelona, Spain
- Unesco Chair on Food, Culture and Development, Open University of Catalonia (UOC), 08018 Barcelona, Spain
| | - Francesc-Xavier Medina
- Food Lab Research Group (2017SGR 83), Faculty of Health Sciences, Open University of Catalonia (UOC), 08018 Barcelona, Spain
- Unesco Chair on Food, Culture and Development, Open University of Catalonia (UOC), 08018 Barcelona, Spain
| | - Montserrat Pujolà
- Faculty of Agri-Food Engineering and Biotechnology, Universitat Politècnica de Catalunya BarcelonaTech, 08860 Castelldefels, Spain
| | - Anna Bach-Faig
- Food Lab Research Group (2017SGR 83), Faculty of Health Sciences, Open University of Catalonia (UOC), 08018 Barcelona, Spain
- Food and Nutrition Area, Barcelona Official College of Pharmacists, 08009 Barcelona, Spain
| |
Collapse
|
10
|
Turck D, Bohn T, Castenmiller J, De Henauw S, Hirsch‐Ernst KI, Maciuk A, Mangelsdorf I, McArdle HJ, Naska A, Pelaez C, Pentieva K, Siani A, Thies F, Tsabouri S, Vinceti M, Cubadda F, Frenzel T, Heinonen M, Marchelli R, Neuhäuser‐Berthold M, Poulsen M, Prieto Maradona M, Schlatter JR, van Loveren H, Ververis E, Knutsen HK. Safety of frozen and freeze-dried formulations of the lesser mealworm ( Alphitobius diaperinus larva) as a Novel food pursuant to Regulation (EU) 2015/2283. EFSA J 2022; 20:e07325. [PMID: 35814920 PMCID: PMC9251881 DOI: 10.2903/j.efsa.2022.7325] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
Abstract
Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on frozen and dried formulations from whole lesser mealworm (Alphitobius diaperinus larva) as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The term lesser mealworm refers to the larval form of the insect species Alphitobius diaperinus. The NF comprises the frozen and freeze-dried formulations of the lesser mealworm as whole or in the form of a paste or powder. Apart from water in the frozen formulations (whole, paste), the main components of the NF are crude protein and fat, besides smaller amounts of digestible carbohydrates and fibre (chitin). The Panel notes that the levels of contaminants in the NF depend on the concentration of such substances in the insect feed. The Panel notes furthermore that the true protein levels in the NF are overestimated when using the nitrogen-to-protein conversion factor of 6.25, due to the presence of non-protein nitrogen from chitin. The applicant proposed to use the NF formulations added as an ingredient to various food products such as cereal bars, pasta, meat imitates and bakery products. The target population is the general population. Additionally, the applicant proposed to use the NF as a food supplement in adults. The Panel notes that, considering that the NF will not be the sole source of dietary protein, and the composition of the NF and the proposed conditions of use, the consumption of the NF is not nutritionally disadvantageous. The submitted subchronic 90-day toxicity study with the NF as testing material did not raise safety concerns. The Panel considers that the consumption of the NF may induce primary sensitisation and allergic reactions to lesser mealworm proteins and may cause allergic reactions in subjects with allergy to crustaceans and dust mites. Additionally, allergens from the feed may end up in the NF. Allergenicity aside, the Panel concludes that the NF is safe under the proposed uses and use levels.
Collapse
|
11
|
López-Martínez MI, Miguel M, Garcés-Rimón M. Protein and Sport: Alternative Sources and Strategies for Bioactive and Sustainable Sports Nutrition. Front Nutr 2022; 9:926043. [PMID: 35782926 PMCID: PMC9247391 DOI: 10.3389/fnut.2022.926043] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Accepted: 05/17/2022] [Indexed: 11/13/2022] Open
Abstract
Nutrition and sport play an important role in achieving a healthy lifestyle. In addition to the intake of nutrients derived from the normal diet, some sport disciplines require the consumption of supplements that contribute positively to improved athletic performance. Protein intake is important for many aspects related to health, and current evidence suggests that some athletes require increased amounts of this nutrient. On the other hand, society's demand for more environmentally friendly products, focus on the search for alternative food sources more sustainable. This review aims to summarize the latest research on novel strategies and sources for greener and functional supplementation in sport nutrition. Alternative protein sources such as insects, plants or mycoproteins have proven to be an interesting substrate due to their high added value in terms of bioactivity and sustainability. Protein hydrolysis has proven to be a very useful technology to revalue by-products, such as collagen, by producing bioactive peptides beneficial on athletes performance and sport-related complications. In addition, it has been observed that certain amino acids from plant sources, as citrulline or theanine, can have an ergogenic effect for this target population. Finally, the future perspectives of protein supplementation in sports nutrition are discussed. In summary, protein supplementation in sports nutrition is a very promising field of research, whose future perspective lies with the search for alternatives with greater bioactive potential and more sustainable than conventional sources.
Collapse
Affiliation(s)
- Manuel I. López-Martínez
- Departamento de Bioactividad y Análisis de Alimenos, Instituto de Investigación en Ciencias de la Alimentación (CIAL, Consejo Superior de Investigaciones Científicas-Universidad Autónoma de Madrid), Madrid, Spain
| | - Marta Miguel
- Departamento de Bioactividad y Análisis de Alimenos, Instituto de Investigación en Ciencias de la Alimentación (CIAL, Consejo Superior de Investigaciones Científicas-Universidad Autónoma de Madrid), Madrid, Spain
- *Correspondence: Marta Miguel
| | - Marta Garcés-Rimón
- Grupo de Investigación en Biotecnología Alimentaria, Universidad Francisco de Vitoria, Madrid, Spain
| |
Collapse
|
12
|
Otero DM, da Rocha Lemos Mendes G, da Silva Lucas AJ, Christ-Ribeiro A, Ribeiro CDF. Exploring alternative protein sources: Evidence from patents and articles focusing on food markets. Food Chem 2022; 394:133486. [PMID: 35759839 DOI: 10.1016/j.foodchem.2022.133486] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 05/10/2022] [Accepted: 06/12/2022] [Indexed: 11/04/2022]
Abstract
This review considers alternative protein sources through the analysis of food science literature and patents. Data collection was performed from scientific literature and patent documents using the Scopus and National Institute of Industrial Property databases, with a term combination "alternative protein source" and "source* AND protein* AND alternative*". A total of 945 documents were analyzed. The scientific prospection showed that agricultural and biological science was the main application area. The food industry area had the highest number of filed patents. The annual evaluation of published documents demonstrated that this area had been investigated since the 1970s, and the number of articles was twice than that of filled patents. Although protein products are available for sale, animal and vegetable sources replace conventional protein products. Presently, alternative protein sources are already a worldwide trend in the food industry, enabling the development of new products to facilitate their insertion into the consumer market.
Collapse
Affiliation(s)
- Deborah Murowaniecki Otero
- Graduate Program in Food, Nutrition, and Health, Nutrition School, Federal University of Bahia, Campus Canela, Salvador, Bahia 40110-907, Brazil; Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador, Bahia 40170-115, Brazil.
| | - Gabriela da Rocha Lemos Mendes
- Institute of Agricultural Sciences, Federal University of Minas Gerais, Campus Montes Claros, Montes Claros, Minas Gerais 39404-547, Brazil
| | | | - Anelise Christ-Ribeiro
- School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Rio Grande do Sul 96203-900, Brazil
| | - Camila Duarte Ferreira Ribeiro
- Graduate Program in Food, Nutrition, and Health, Nutrition School, Federal University of Bahia, Campus Canela, Salvador, Bahia 40110-907, Brazil; Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador, Bahia 40170-115, Brazil
| |
Collapse
|
13
|
Dai J, Lov J, Martin-Arrowsmith PW, Gritsas A, Churchward-Venne TA. The acute effects of insect vs. beef-derived protein on postprandial plasma aminoacidemia, appetite hormones, appetite sensations, and energy intake in healthy young men. Eur J Clin Nutr 2022; 76:1548-1556. [PMID: 35538144 DOI: 10.1038/s41430-022-01157-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 04/26/2022] [Accepted: 04/27/2022] [Indexed: 11/09/2022]
Abstract
BACKGROUND/OBJECTIVES The purpose of this study was to evaluate the acute effects of ingesting beef- and insect-derived protein on postprandial plasma amino acid and appetite hormone concentrations, appetite sensations, and ad libitum energy intake. SUBJECTS/METHODS In a randomized, double-blind, crossover study, 20 young men (23 (SD: 4) y) completed two trials during which arterialized blood samples and VAS questionnaires were collected at baseline, and over 300-min after ingestion of beverages with similar energy and macronutrient content containing 25 g beef- or insect-derived (cricket) protein. Blood samples were analyzed for plasma amino acid and appetite hormone concentrations, while VAS questionnaires were applied to assess appetite sensations. After each trial, an ad libitum meal was immediately provided to assess energy intake. RESULTS Adjusted mean postprandial incremental area under the curve (iAUC) was greater for cricket vs. beef-derived protein for plasma leucine, branched-chain amino acid, and essential amino acid concentrations (all P < 0.0001). Adjusted mean postprandial iAUC for hunger was lower following beef (-3030 (SE: 860)) vs. cricket-derived (-1197 (SE: 525)) protein (Difference: -1833 (95% CI: -3358, -308); P = 0.02), but was not different for other appetite sensations or appetite hormones (all P > 0.05). Adjusted mean ad libitum energy intake was 4072 (SE: 292) and 4408 (SE: 316) kJ following beef- and cricket-derived protein (Difference: -336 (95% CI: -992, 320); P = 0.30). CONCLUSION Acute ingestion of cricket and beef-derived protein leads to differences in postprandial plasma amino acid concentrations, but elicits similar effects on appetite hormones, appetite sensations, and ad libitum energy intake in young men.
Collapse
Affiliation(s)
- Jiaying Dai
- Department of Kinesiology and Physical Education, McGill University, Montreal, QC, Canada
| | - Jamie Lov
- Department of Kinesiology and Physical Education, McGill University, Montreal, QC, Canada
| | | | - Ari Gritsas
- Research Institute of the McGill University Health Centre, Montreal, QC, Canada
| | - Tyler A Churchward-Venne
- Department of Kinesiology and Physical Education, McGill University, Montreal, QC, Canada. .,Research Institute of the McGill University Health Centre, Montreal, QC, Canada. .,Division of Geriatric Medicine, McGill University, Montreal, QC, Canada.
| |
Collapse
|
14
|
Effect of Sucrose on Amino Acid Absorption of Whey: A Randomized Crossover Trial. Metabolites 2022; 12:metabo12040282. [PMID: 35448469 PMCID: PMC9028591 DOI: 10.3390/metabo12040282] [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: 02/23/2022] [Revised: 03/18/2022] [Accepted: 03/21/2022] [Indexed: 02/04/2023] Open
Abstract
Protein intake has been reported to secrete insulin and lower glucose levels, but the effect of carbohydrate and protein co-ingestion on amino acid absorption has not been well documented. A randomized, placebo-controlled, single-blinded, crossover trial was conducted to evaluate the effect of sucrose on blood amino acid levels. Eleven volunteers (both sexes aged 20–60 years with body mass index 21.4 ± 2.4 kg/m2) randomly received one of four test solutions: water (P-group), 10 g sucrose (S-group), 10 g whey protein (W-group), or 10 g whey protein + 10 g sucrose (W-S-group), and blood amino acid concentration, glucose levels, and insulin levels were monitored over 180 min. Following the wash-out period, randomized treatment and blood parameter monitoring were repeated. Consequently, amino acid concentration was significantly lower in the S-group than in the P-group, showing that single ingestion of sucrose decreased blood amino acid levels in a fasted state. However, there was no significant difference between blood amino acid levels of the W- and W-S-groups, suggesting that co-ingestion of sucrose does not affect blood amino acid concentration. Insulin levels were significantly higher in the W-S than in the S-group, and glucose levels were significantly lower in the W-S- than in the S-group, suggesting positive impact on glycotoxicity by reducing blood glucose levels. Therefore, whey protein co-ingestion with sucrose suppresses glucose levels and increases insulin levels as opposed to the sucrose ingestion, but does not affect amino acid absorption of whey protein, indicating that this co-ingestion may not be a problem for protein supplementation.
Collapse
|
15
|
How Healthy Are Non-Traditional Dietary Proteins? The Effect of Diverse Protein Foods on Biomarkers of Human Health. Foods 2022; 11:foods11040528. [PMID: 35206005 PMCID: PMC8871094 DOI: 10.3390/foods11040528] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2021] [Revised: 02/05/2022] [Accepted: 02/08/2022] [Indexed: 12/10/2022] Open
Abstract
Future food security for healthy populations requires the development of safe, sustainably-produced protein foods to complement traditional dietary protein sources. To meet this need, a broad range of non-traditional protein foods are under active investigation. The aim of this review was to evaluate their potential effects on human health and to identify knowledge gaps, potential risks, and research opportunities. Non-traditional protein sources included are algae, cereals/grains, fresh fruit and vegetables, insects, mycoprotein, nuts, oil seeds, and legumes. Human, animal, and in vitro data suggest that non-traditional protein foods have compelling beneficial effects on human health, complementing traditional proteins (meat/poultry, soy, eggs, dairy). Improvements in cardiovascular health, lipid metabolism, muscle synthesis, and glycaemic control were the most frequently reported improvements in health-related endpoints. The mechanisms of benefit may arise from their diverse range of minerals, macro- and micronutrients, dietary fibre, and bioactive factors. Many were also reported to have anti-inflammatory, antihypertensive, and antioxidant activity. Across all protein sources examined, there is a strong need for quality human data from randomized controlled intervention studies. Opportunity lies in further understanding the potential effects of non-traditional proteins on the gut microbiome, immunity, inflammatory conditions, DNA damage, cognition, and cellular ageing. Safety, sustainability, and evidence-based health research will be vital to the development of high-quality complementary protein foods that enhance human health at all life stages.
Collapse
|
16
|
Alternative proteins vs animal proteins: The influence of structure and processing on their gastro-small intestinal digestion. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.021] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
17
|
Life Cycle Environmental Impacts and Health Effects of Protein-Rich Food as Meat Alternatives: A Review. SUSTAINABILITY 2022. [DOI: 10.3390/su14020979] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
The food sector is responsible for a considerable impact on the environment in most environmental contexts: the food supply chain causes greenhouse gas emissions, water consumption, reduction in cultivable land, and other environmental impacts. Thus, a change in food supply is required to reduce the environmental impacts caused by the food supply chain and to meet the increasing demand for sufficient and qualitative nutrition. Large herds of livestock are inappropriate to achieve these goals due to the relevant impact of meat supply chain on the environment, e.g., the land used to grow feed for animals is eight times more than that for human nutrition. The search for meat alternatives, especially for the intake of critical nutrients such as protein, is a consequent step. In the above context, this paper summarizes the health aspects of protein-rich food alternatives to meat and carries out a literature review on the life-cycle environmental impacts of this alternative food.
Collapse
|
18
|
Tanambell H, Møller AH, Corredig M, Dalsgaard TK. RuBisCO from alfalfa – native subunits preservation through sodium sulfite addition and reduced solubility after acid precipitation followed by freeze-drying. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112682] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
19
|
Yang W, Shan Z. Application of wool keratin: an anti-ultraviolet wall material in spray drying. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:4235-4244. [PMID: 34538906 DOI: 10.1007/s13197-020-04897-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/01/2020] [Accepted: 07/08/2020] [Indexed: 11/30/2022]
Abstract
Low-molecular-weight keratin (LMWK) obtained from wool was employed as a wall material for the spray drying encapsulation of fish oil. Microcapsules with different LMWK contents were prepared, and their anti-ultraviolet performance and other features were studied. The results showed that LMWK was able to improve the encapsulation efficiency of fish oil because of its good emulsifying properties. When the LMWK content was increased from 0 to 10, 30 and 50%, the shelf life of the microcapsules under ultraviolet irradiation increased from 48 to 96 h, 144 h and 168 h, respectively. The strongest absorption efficiency of LMWK is shown in the UVc band. The chemical structure of LMWK did not change during an ultraviolet accelerating ageing test.
Collapse
Affiliation(s)
- Wenhua Yang
- College of Biomass Science and Engineering, Sichuan University, No.24 South Section 1, Yihuan Road, Chengdu, 610065 China.,National Engineering Laboratory for Clean Technology of Leather Manufacture, Sichuan University, Chengdu, 610065 China
| | - Zhihua Shan
- College of Biomass Science and Engineering, Sichuan University, No.24 South Section 1, Yihuan Road, Chengdu, 610065 China.,National Engineering Laboratory for Clean Technology of Leather Manufacture, Sichuan University, Chengdu, 610065 China
| |
Collapse
|
20
|
Krill Protein Hydrolysate Provides High Absorption Rate for All Essential Amino Acids-A Randomized Control Cross-Over Trial. Nutrients 2021; 13:nu13093187. [PMID: 34579064 PMCID: PMC8465607 DOI: 10.3390/nu13093187] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 09/07/2021] [Accepted: 09/10/2021] [Indexed: 02/04/2023] Open
Abstract
BACKGROUND adequate protein intake is essential to humans and, since the global demand for protein-containing foods is increasing, identifying new high-quality protein sources is needed. In this study, we investigated the acute postprandial bioavailability of amino acids (AAs) from a krill protein hydrolysate compared to a soy and a whey protein isolate. METHODS the study was a randomized, placebo-controlled crossover trial including ten healthy young males. On four non-consecutive days, volunteers consumed water or one of three protein-matched supplements: whey protein isolate, soy protein isolate or krill protein hydrolysate. Blood samples were collected prior to and until 180 min after consumption. Serum postprandial AA concentrations were determined using 1H NMR spectroscopy. Hunger and satiety were assessed using visual analogue scales (VAS). RESULTS whey and krill resulted in significantly higher AA concentrations compared to soy between 20-60 min and 20-40 min after consumption, respectively. Area under the curve (AUC) analyses revealed that whey resulted in the highest postprandial serum concentrations of essential AAs (EAAs) and branched chain AAs (BCAAs), followed by krill and soy, respectively. CONCLUSIONS krill protein hydrolysate increases postprandial serum EAA and BCAA concentrations in a superior manner to soy protein isolate and thus might represent a promising future protein source in human nutrition.
Collapse
|
21
|
Mes JJ, Esser D, Oosterink E, van den Dool RTM, Engel J, de Jong GAH, Wehrens R, van der Meer IM. A controlled human intervention trial to study protein quality by amino acid uptake kinetics with the novel Lemna protein concentrate as case study. Int J Food Sci Nutr 2021; 73:251-262. [PMID: 34407734 DOI: 10.1080/09637486.2021.1960958] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
A human intervention trial was conducted to study amino acid uptake of the novel Lemna protein concentrate (LPC) in comparison to whey (WPC). The study was a cross-over, double-blind, controlled trial in which 12 healthy participants received 20 grams of LPC and WPC in randomised order. The LPC consumption resulted in a significant lower postprandial increase in almost all individual amino acids, total amino acid (TAA) and total essential amino acids (TEAA) compared to WPC based on area under the curve (AUC) calculations. When the AUC after WPC consumption was set at 100%, LPC showed a relative AUC of 60.4% for TAA and 66.3% for the TEAA. Interindividual variation for LPC was high with an uptake of TEAA of LPC compared to WPC ranging from 18.2 to 94.2%. Human intervention trials can partly replace animal trials as they fully reflect the human situation and provide estimates on individual variations.
Collapse
Affiliation(s)
- Jurriaan J Mes
- Wageningen Food and Biobased Research, Wageningen University and Research, Wageningen, The Netherlands
| | - Diederik Esser
- Wageningen Food and Biobased Research, Wageningen University and Research, Wageningen, The Netherlands
| | - Els Oosterink
- Wageningen Food and Biobased Research, Wageningen University and Research, Wageningen, The Netherlands
| | - Ronald T M van den Dool
- Wageningen Food and Biobased Research, Wageningen University and Research, Wageningen, The Netherlands
| | - Jasper Engel
- Biometris, Wageningen University & Research, Wageningen, The Netherlands
| | - Govardus A H de Jong
- Wageningen Food and Biobased Research, Wageningen University and Research, Wageningen, The Netherlands
| | - Ron Wehrens
- Biometris, Wageningen University & Research, Wageningen, The Netherlands
| | - Ingrid M van der Meer
- Bioscience, Wageningen Plant Research, Wageningen University & Research, Wageningen, The Netherlands
| |
Collapse
|
22
|
Lanng SK, Zhang Y, Christensen KR, Hansen AK, Nielsen DS, Kot W, Bertram HC. Partial Substitution of Meat with Insect ( Alphitobius diaperinus) in a Carnivore Diet Changes the Gut Microbiome and Metabolome of Healthy Rats. Foods 2021; 10:1814. [PMID: 34441592 PMCID: PMC8393340 DOI: 10.3390/foods10081814] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 08/02/2021] [Accepted: 08/03/2021] [Indexed: 11/19/2022] Open
Abstract
Insects are suggested as a sustainable protein source of high nutritional quality, but the effects of insect ingestion on processes in the gastrointestinal tract and gut microbiota (GM) remain to be established. We examined the effects of partial substitution of meat with insect protein (Alphitobius diaperinus) in a four-week dietary intervention in a healthy rat model (n = 30). GM composition was characterized using' 16S rRNA gene amplicon profiling while the metabolomes of stomach, small intestine, and colon content, feces and blood were investigated by 1H-NMR spectroscopy. Metabolomics analyses revealed a larger escape of protein residues into the colon and a different microbial metabolization pattern of aromatic amino acids when partly substituting pork with insect. Both for rats fed a pork diet and rats fed a diet with partial replacement of pork with insect, the GM was dominated by Lactobacillus, Clostridium cluster XI and Akkermansia. However, Bray-Curtis dissimilarity metrics were different when insects were included in the diet. Introduction of insects in a common Western omnivore diet alters the gut microbiome diversity with consequences for endogenous metabolism. This finding highlights the importance of assessing gastrointestinal tract effects when evaluating new protein sources as meat replacements.
Collapse
Affiliation(s)
- Sofie Kaas Lanng
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark;
- CiFOOD, Centre for Innovative Food Research, Aarhus University, 8200 Aarhus, Denmark
| | - Yichang Zhang
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark; (Y.Z.); (D.S.N.)
| | - Kristine Rothaus Christensen
- Department of Veterinary and Animal Sciences, University of Copenhagen, Grønnegårdsvej 15, 1958 Frederiksberg, Denmark; (K.R.C.); (A.K.H.)
| | - Axel Kornerup Hansen
- Department of Veterinary and Animal Sciences, University of Copenhagen, Grønnegårdsvej 15, 1958 Frederiksberg, Denmark; (K.R.C.); (A.K.H.)
| | - Dennis Sandris Nielsen
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark; (Y.Z.); (D.S.N.)
| | - Witold Kot
- Department of Plant and Environmental Sciences, University of Copenhagen, Thorvaldsensvej 40, 1871 Frederiksberg, Denmark;
| | - Hanne Christine Bertram
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark;
- CiFOOD, Centre for Innovative Food Research, Aarhus University, 8200 Aarhus, Denmark
| |
Collapse
|
23
|
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.
Collapse
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; ,
| |
Collapse
|
24
|
Hermans WJH, Senden JM, Churchward-Venne TA, Paulussen KJM, Fuchs CJ, Smeets JSJ, van Loon JJA, Verdijk LB, van Loon LJC. Insects are a viable protein source for human consumption: from insect protein digestion to postprandial muscle protein synthesis in vivo in humans: a double-blind randomized trial. Am J Clin Nutr 2021; 114:934-944. [PMID: 34020450 PMCID: PMC8408844 DOI: 10.1093/ajcn/nqab115] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Accepted: 03/16/2021] [Indexed: 12/30/2022] Open
Abstract
BACKGROUND Insects have recently been identified as a more sustainable protein-dense food source and may represent a viable alternative to conventional animal-derived proteins. OBJECTIVES We aimed to compare the impacts of ingesting lesser mealworm- and milk-derived protein on protein digestion and amino acid absorption kinetics, postprandial skeletal muscle protein synthesis rates, and the incorporation of dietary protein-derived amino acids into de novo muscle protein at rest and during recovery from exercise in vivo in humans. METHODS In this double-blind randomized controlled trial, 24 healthy, young men ingested 30 g specifically produced, intrinsically l-[1-13C]-phenylalanine and l-[1-13C]-leucine labeled lesser mealworm- or milk-derived protein after a unilateral bout of resistance-type exercise. Primed continuous l-[ring-2H5]-phenylalanine, l-[ring-3,5-2H2]-tyrosine, and l-[1-13C]-leucine infusions were applied, with frequent collection of blood and muscle tissue samples. RESULTS A total of 73% ± 7% and 77% ± 7% of the lesser mealworm and milk protein-derived phenylalanine was released into the circulation during the 5 h postprandial period, respectively, with no significant differences between groups (P < 0.05). Muscle protein synthesis rates increased after both lesser mealworm and milk protein concentrate ingestion from 0.025 ± 0.008%/h to 0.045 ± 0.017%/h and 0.028 ± 0.010%/h to 0.056 ± 0.012%/h at rest and from 0.025 ± 0.012%/h to 0.059 ± 0.015%/h and 0.026 ± 0.009%/h to 0.073 ± 0.020%/h after exercise, respectively (all P < 0.05), with no differences between groups (both P > 0.05). Incorporation of mealworm and milk protein-derived l-[1-13C]-phenylalanine into de novo muscle protein was greater after exercise than at rest (P < 0.05), with no differences between groups (P > 0.05). CONCLUSIONS Ingestion of a meal-like amount of lesser mealworm-derived protein is followed by rapid protein digestion and amino acid absorption and increases muscle protein synthesis rates both at rest and during recovery from exercise. The postprandial protein handling of lesser mealworm does not differ from ingesting an equivalent amount of milk protein concentrate in vivo in humans.This trial was registered at www.trialregister.nl as NL6897.
Collapse
Affiliation(s)
- Wesley J H Hermans
- Department of Human Biology, NUTRIM School of Nutrition and Translational Research in Metabolism, Maastricht University Medical Centre+, Maastricht, The Netherlands
| | - Joan M Senden
- Department of Human Biology, NUTRIM School of Nutrition and Translational Research in Metabolism, Maastricht University Medical Centre+, Maastricht, The Netherlands
| | - Tyler A Churchward-Venne
- Department of Human Biology, NUTRIM School of Nutrition and Translational Research in Metabolism, Maastricht University Medical Centre+, Maastricht, The Netherlands
| | - Kevin J M Paulussen
- Department of Human Biology, NUTRIM School of Nutrition and Translational Research in Metabolism, Maastricht University Medical Centre+, Maastricht, The Netherlands
| | - Cas J Fuchs
- Department of Human Biology, NUTRIM School of Nutrition and Translational Research in Metabolism, Maastricht University Medical Centre+, Maastricht, The Netherlands
| | - Joey S J Smeets
- Department of Human Biology, NUTRIM School of Nutrition and Translational Research in Metabolism, Maastricht University Medical Centre+, Maastricht, The Netherlands
| | - Joop J A van Loon
- Laboratory of Entomology, Plant Sciences Group, Wageningen University, Wageningen, The Netherlands
| | - Lex B Verdijk
- Department of Human Biology, NUTRIM School of Nutrition and Translational Research in Metabolism, Maastricht University Medical Centre+, Maastricht, The Netherlands
| | | |
Collapse
|
25
|
D’Hulst G, Masschelein E, De Bock K. Dampened Muscle mTORC1 Response Following Ingestion of High-Quality Plant-Based Protein and Insect Protein Compared to Whey. Nutrients 2021; 13:1396. [PMID: 33919313 PMCID: PMC8143359 DOI: 10.3390/nu13051396] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 04/09/2021] [Accepted: 04/14/2021] [Indexed: 12/19/2022] Open
Abstract
Increased amino acid availability acutely stimulates protein synthesis partially via activation of mechanistic target of rapamycin complex 1 (mTORC1). Plant-and insect-based protein sources matched for total protein and/or leucine to animal proteins induce a lower postprandial rise in amino acids, but their effects on mTOR activation in muscle are unknown. C57BL/6J mice were gavaged with different protein solutions: whey, a pea-rice protein mix matched for total protein or leucine content to whey, worm protein matched for total protein, or saline. Blood was drawn 30, 60, 105 and 150 min after gavage and muscle samples were harvested 60 min and 150 min after gavage to measure key components of the mTORC1 pathway. Ingestion of plant-based proteins induced a lower rise in blood leucine compared to whey, which coincided with a dampened mTORC1 activation, both acutely and 150 min after administration. Matching total leucine content to whey did not rescue the reduced rise in plasma amino acids, nor the lower increase in mTORC1 compared to whey. Insect protein elicits a similar activation of downstream mTORC1 kinases as plant-based proteins, despite lower postprandial aminoacidemia. The mTORC1 response following ingestion of high-quality plant-based and insect proteins is dampened compared to whey in mouse skeletal muscle.
Collapse
Affiliation(s)
- Gommaar D’Hulst
- Laboratory of Exercise and Health, Department of Health Sciences and Technology, Swiss Federal Institute of Technology (ETH) Zurich, 8603 Zurich, Switzerland; (E.M.); (K.D.B.)
- Laboratory of Regenerative and Movement Biology, Department of Health Sciences and Technology, Swiss Federal Institute of Technology (ETH) Zurich, 8093 Zurich, Switzerland
| | - Evi Masschelein
- Laboratory of Exercise and Health, Department of Health Sciences and Technology, Swiss Federal Institute of Technology (ETH) Zurich, 8603 Zurich, Switzerland; (E.M.); (K.D.B.)
| | - Katrien De Bock
- Laboratory of Exercise and Health, Department of Health Sciences and Technology, Swiss Federal Institute of Technology (ETH) Zurich, 8603 Zurich, Switzerland; (E.M.); (K.D.B.)
| |
Collapse
|
26
|
Nowakowski AC, Miller AC, Miller ME, Xiao H, Wu X. Potential health benefits of edible insects. Crit Rev Food Sci Nutr 2021; 62:3499-3508. [PMID: 33397123 DOI: 10.1080/10408398.2020.1867053] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Animal-based foods have traditionally been viewed as dietary staples because they provide many essential nutrients; however, edible insects have the potential to serve as healthy, sustainable alternatives to these because of their nutrient contents. Edible insects may have superior health benefits due to their high levels of vitamin B12, iron, zinc, fiber, essential amino acids, omega-3 and omega-6 fatty acids, and antioxidants. The addition of edible insects such as crickets to the human diet could offer a myriad of environmental and nutritional benefits including an overall reduction in greenhouse gas emissions, decreased agricultural use of land and water, improved prevention and management of chronic diseases like diabetes, cancer, and cardiovascular disease, and enhanced immune function. Future research should aim to understand the beneficial effects of whole insects or insect isolates in comparison to traditional animal- and plant-based foodstuffs. Ultimately, insects have the potential to be used as meat substitutes or dietary supplements, resulting in human health and environmental benefits. The purpose of this review is to provide additional insight on the nutrient composition of edible insects, their potential use as meat substitutes or dietary supplements, the associated health and wellness benefits, and their potential role in exercise performance.
Collapse
Affiliation(s)
- Abby C Nowakowski
- Department of Kinesiology, Nutrition and Health, Miami University, Oxford, Ohio, USA
| | - Abbey C Miller
- Department of Kinesiology, Nutrition and Health, Miami University, Oxford, Ohio, USA
| | - M Elizabeth Miller
- Department of Kinesiology, Nutrition and Health, Miami University, Oxford, Ohio, USA
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Xian Wu
- Department of Kinesiology, Nutrition and Health, Miami University, Oxford, Ohio, USA
| |
Collapse
|
27
|
Abstract
PURPOSE OF REVIEW The current review provides an update on the recent research developments regarding amino acid bioavailability in conditions of both good health and gut disorders. RECENT FINDINGS Determination of amino acid bioavailability is complex and invasive. Minimally invasive methods using stable isotopes have been developed for humans. Data were collected in different models - humans, pigs and rats with various procedures - leading to interstudy variability. They mainly focused on either plant protein or the effect of food processing on animal protein. Plant protein in their original food matrix (legumes, grains, nuts) are generally less digestible (about 80%) than animal protein (meat, egg, milk; about 93%). Food processing has a limited impact on animal protein but its effect might be higher on plant protein. Few studies have documented the effect of gut disorders on protein digestibility, except in gastric bypass where paradoxical effects were reported. Data are needed to identify the amplitude of protein malabsorption in diseases such as inflammatory bowel disease or environmental enteric dysfunction. SUMMARY The past 5 years have seen a renewed interest in amino acid bioavailability in view of assessing protein quality to support current shifts in protein sourcing. Methodological developments have been performed and several studies have reported values in various models. The question of protein digestibility in gut disorders remains poorly addressed.
Collapse
Affiliation(s)
- Claire Gaudichon
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Paris, France
| | | |
Collapse
|
28
|
Mok WK, Tan YX, Chen WN. Technology innovations for food security in Singapore: A case study of future food systems for an increasingly natural resource-scarce world. Trends Food Sci Technol 2020; 102:155-168. [PMID: 32834499 PMCID: PMC7303638 DOI: 10.1016/j.tifs.2020.06.013] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 05/15/2020] [Accepted: 06/14/2020] [Indexed: 02/09/2023]
Abstract
Background Food security is becoming an increasingly important global issue. Anthropogenic factors such as rapid urbanization and industrialization have strained finite resources like land and water. Therefore, against the impending threat of food security, the world can no longer rely on traditional methods to meet its needs. Instead, more creative and technologically advanced methods must be adopted to maximise diminishing natural resources. Singapore is a good case study of a small city-state that is trying to increase its own self-production of food using technology. Scope and approach This review highlights the technologies that Singapore have adopted in enhancing food security given its limitation in natural resources. These methodologies serve as a case study that can be used as a reference point in light of the increasingly finite natural resources. The review also presents the advantages of these techniques as well as challenges that need to be overcome for them to be more widely adopted. Key findings and conclusion To increase self-production of food and enhance its food security, Singapore has employed the use of technologies such as vertical farming and aquaponics in urban farming, nutrient recovery from food waste, biodegradable food packaging from durian rinds, natural preservatives, insect farming, microalgae and cultivated meat as alternative protein sources. These technologies workaround Singapore's land and natural resource constraints, which many countries around the world can adapt. However, many of them are still relatively nascent with numerous challenges, which have to be addressed before they can be widely accepted and implemented. Long term agriculture and pollution have led to depletion of natural resources. Technology innovations can be used to mitigate natural resource constraints. Singapore has adopted numerous technologies to enhance food security. Areas include urban farming, processing technology and alternative food sources. Singapore's model provides a good example to increase self-production of food.
Collapse
Affiliation(s)
- Wai Kit Mok
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, N1.2-B1-35, Singapore, 637459, Singapore
| | - Yong Xing Tan
- Interdisciplinary Graduate School, Nanyang Technological University, 21 Nanyang Link, Singapore, 637371, Singapore.,Advanced Environmental Biotechnology Centre, Nanyang Environment and Water Research Institute, Nanyang Technological University, 1 CleanTech Loop, 1 CleanTech One #06-08, Singapore, 637141, Singapore
| | - Wei Ning Chen
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, N1.2-B1-35, Singapore, 637459, Singapore
| |
Collapse
|
29
|
Skov K, Oxfeldt M, Thøgersen R, Hansen M, Bertram HC. Enzymatic Hydrolysis of a Collagen Hydrolysate Enhances Postprandial Absorption Rate-A Randomized Controlled Trial. Nutrients 2019; 11:nu11051064. [PMID: 31086034 PMCID: PMC6566347 DOI: 10.3390/nu11051064] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2019] [Revised: 05/08/2019] [Accepted: 05/10/2019] [Indexed: 01/16/2023] Open
Abstract
Collagen is characterized by its high content of glycine, proline and hydroxyproline, and is found to exert beneficial effects on joint pain related to activity and osteoarthritis. However, to exert any beneficial effects it is essential that collagen is optimally absorbed. This study aimed to investigate the postprandial absorption of collagen and elucidate the impact of an exogenous enzymatic hydrolysis on absorption rate and bioavailability. A randomized, blinded, cross-over study was conducted where ten healthy male subjects received either 35 g enzymatically hydrolyzed collagen protein (EHC), 35 g non-enzymatically hydrolyzed collagen protein (NC) or placebo (250 mL water) on three nonconsecutive days. Blood samples were drawn before, and up to 240 min following, ingestion and the blood metabolome was characterized by nuclear magnetic resonance (NMR)-based metabolomics. A significant increase in the plasma concentration of nearly all amino acids (AAs) was observed over a 240 min period for both EHC and NC. In addition, the absorption rate and bioavailability of glycine, proline and hydroxyproline were significantly higher for EHC (p < 0.05). In conclusion, ingestion of collagen hydrolysates increases postprandial plasma concentrations of AAs over a period of 240 min, and an enzymatic hydrolysis increases the absorption rate and bioavailability of the collagen-rich AAs glycine, proline and hydroxyproline.
Collapse
Affiliation(s)
- Kathrine Skov
- Department of Food Science, Aarhus University, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark.
| | - Mikkel Oxfeldt
- Section for Sport Science, Department of Public Health, Aarhus University, Dalgas Avenue 4, 8000 Aarhus, Denmark.
| | - Rebekka Thøgersen
- Department of Food Science, Aarhus University, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark.
| | - Mette Hansen
- Section for Sport Science, Department of Public Health, Aarhus University, Dalgas Avenue 4, 8000 Aarhus, Denmark.
| | - Hanne Christine Bertram
- Department of Food Science, Aarhus University, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark.
| |
Collapse
|