Beyond Proteins—Edible Insects as a Source of Dietary Fiber

Abstract

The consumption of insects as an alternative protein source is acceptable as a sustainable alternative to mainstream protein sources. Apart from containing a high protein content, insects also have dietary fiber in the form of chitin, which helps to enrich gut microbiota. The importance of the gut microbiome in general health has recently been underlined for humans, farm animals, pets, poultry, and fish. The advances in 16S RNA techniques have enabled the examination of complex microbial communities in the gastrointestinal tract, shedding more light on the role of diet in disease and immunity. The gut microbiome generates signals influencing the normal nutritional status, immune functions, metabolism, disease, and well-being. The gut microbiome depends on dietary fiber; hence, their diversity is modulated by diet, a relevant factor in defining the composition of gut microbiota. Small shifts in diet have demonstrated an enormous shift in gut microbiota. Edible insects are an excellent source of protein, fat, and chitin that could influence the gut microbiota as a prebiotic. Chitin from insects, when consumed, contributes to a healthy gut microbiome by increasing diversity in fecal microbiota. Moreover, a high fiber intake has been associated with a reduced risk of breast cancer, diverticular disease, coronary heart disease, and metabolic syndrome. This review presents edible insects with a focus on fiber found in the insect as a beneficial food component.

Edible black ant Smith (Carebara vidua) as human food – A systematic review

“…Insects are known to have fiber in the form of chitin, an important constituent of the cell wall in building the structure of insect exoskeletons (Abidin et al, 2020). According to Kipkoech (2023), the characteristics (i.e. low water holding capacity) of the fiber of insects plays an important role in binding with cholesterol at the lower part of the digestive tract, hence could help in decreasing the cholesterol absorption by excretion of excess cholesterol from human body.…”

Edible insects as a source of biopeptides and their role in immunonutrition

“…, non-protein nitrogen) has led to an overestimation of this value, which should be reviewed employing a lower nitrogen-to-protein factor, aiming to correct the limitation of the protein content measurement .18,19 In fact, the content of chitin has been correlated with lower protein digestibility, potentially affecting the protein quality of the products if intended to be used as food and/or feed. 20 Regarding the amino acid content, in general terms, it has been highlighted that the contents of methionine, cysteine, and histidine are lower compared to other commodities. 5,14…”

Breaking the Taboo: Understanding the Relationship between Perception, Beliefs, Willingness to Eat Insects, and Food Neophobia among Polish Adults

“…The composition of omega-3 polyunsaturated and some other fatty acids in mealworms is comparable to that found in fish and higher than that in pigs and cattle [ 7 ]. They are also considered a good source of dietary fiber [ 8 ]. Insect proteins represent a compelling alternative protein source that addresses critical issues such as nutritional deficiencies, environmental sustainability, and global food insecurity [ 1 ].…”