Antioxidant activities of protein hydrolysates obtained from the housefly larvae

Abstract

The housefly is an important resource insect and the housefly larvae are ideal source of food additives. The housefly larvae protein hydrolysates were obtained by enzymatic hydrolysis by alcalase and neutral proteinase. Their antioxidant activities were investigated, including the superoxide and hydroxyl radicalscavenging activity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity, reducing power and metal chelating activity. The antioxidant activities of both hydrolysates increased with their increasing concentrations. The alcalase hydrolysate (AH) showed higher scavenging activities against hydroxyl radical and superoxide anion radical at low concentrations and higher metal-chelating activity than the neutral proteinase hydrolysate (NPH). The NPH exhibited higher scavenging activity against DPPH free radical and higher reducing power than the AH. Both hydrolysates showed more than 50% superoxide anion radical-scavenging activity at 10 μg/mL. These results indicate that both housefly larvae protein hydrolysates display high antioxidant activities and they could serve as potential natural antioxidant food additives.

Use of Alcalase in the production of bioactive peptides: A review

“…The comparison of Alcalase with other proteases has been extended to the hydrolysis of larvae protein from different insects. For instance, Alcalase and Neutral proteinase was employed to obtain housefly larvae protein hydrolysates [380]. The results showed that the Alcalase hydrolysate had higher scavenging activities against hydroxyl radical and superoxide anion radical at low concentrations than the Neutral proteinase hydrolysate [380].…”

Fractionation of hydrolysate from corn germ protein by ultrafiltration: In vitro antidiabetic and antioxidant activity

“…In view of food industry and human health, prevention of lipid oxidation and generation of free radicals in the foodstuff and living body tissue are important for control of quality of food and diseases (Zhang et al, 2016, 2019). Antioxidants are often used in food formulation to eliminate the effects of free radicals and to inhibit lipid oxidation (Zhang et al, 2016). The use of synthetic antioxidants (BHA and BHT) has serious limitations due to the potential toxic effects on human health.…”

Effect of sonication pretreatment parameters and their optimization on the antioxidant activity ofHermitia illucenslarvae meal protein hydrolysates

“…Studies on the techno‐functional properties of insect‐derived protein hydrolysates are also documented (Hall, Jones, O’Haire, & Liceaga, ; Purschke, Meinlschmidt, Horn, Rieder, & Jäger, ). There are also few studies on the antioxidant activity of edible insect protein hydrolysates (Zhang et al, ; Zielińska, Baraniak, & Karaś, ), but no information has been documented explaining the effect of ultrasonication treatment on the antioxidant properties of Hermicia illucens larvae protein hydrolysate (HILPH). As a consequence, in this study (for the first time), the influence of ultrasound aided enzymolysis of H. illucens larvae meal protein (HILMP) on the antioxidant activity of the hydrolysate thereof, is considered.…”