Characteristics, Functional Properties, and Antioxidant Activities of Water-Soluble Proteins Extracted from Grasshoppers,Patanga succinctaandChondracris roseapbrunner

Abstract

Water-soluble proteins extracted from two species of grasshoppers, Patanga succincta (WSPP) and Chondracris roseapbrunner (WSPC), were characterized as well as their functional properties and antioxidant activities were investigated. e extraction yield, on a wet weight basis, was 7.35% and 7.46% for WSPP and WSPC, respectively. e most abundant amino acid in both proteins was glutamic acid, followed by aspartic, alanine, and leucine, in that order. e electrophoretic study revealed that proteins with MW of 29, 42, 50, 69, and 146 kDa were the major protein components in WSPP and WSPC. FTIR analysis showed that those proteins remained their structural integrity. e surface hydrophobicity at pH 7 of WSPC was higher than WSPP, but the sulfhydryl group content did not show significant difference between the proteins from two species. Both grasshopper proteins were mostly soluble in strong acidic and alkaline aqueous solutions with a minimum value at pH 4. ose proteins exhibited poor emulsifying properties and foaming capacity, but they had greater foaming stability compared with bovine serum albumin (BSA) (p < 0.05). WSPC showed greater DPPH • and ABTS •+ scavenging activities and ferric-reducing antioxidant power (FRAP) than did WSPP (p < 0.05). erefore, based on characteristics and functional properties, water-soluble proteins from both edible grasshoppers can be used as an ingredient in food applications.

Functionality of Cricket and Mealworm Hydrolysates Generated after Pretreatment of Meals with High Hydrostatic Pressures

“…Globally, cricket ingredients (11.86–13.32 m 2 /g) had higher EAI values compared to mealworms (3.01–6.50 m 2 /g) which could be due to the difference in the hydrophobicity of the proteins and the smaller size of cricket proteins, which would allow faster diffusion at the oil–water interface [ 23 , 57 , 89 ]. Chatsuwan et al [ 90 ] obtained EAI values ranging from 29.23 to 36.69 m 2 /g for P. succinta and C. rosea , respectively. Regardless of the insect species, the lower EAI values in our study can be attributed to the drying method used to produce commercial insect meals, which modifies protein solubility [ 19 ] and emulsifying properties [ 91 ].…”

“…The ESI values obtained by Hall et al [ 3 ] after 30 min for cricket hydrolysate (E/S of 0.5–3%; hydrolysis time of 30–90 min) were generally below 60%. Several studies have shown that the emulsion stability of insect proteins was generally low (21.2–45.4%) due to their very low solubility [ 63 , 85 , 90 ]. The size of proteins (or peptides) and the amino acid composition and distribution also influence the strength of the interfacial layer and therefore the emulsion stability [ 3 , 88 ].…”

Nutritional, Physiochemical, and Antioxidative Characteristics of Shortcake Biscuits Enriched with Tenebrio molitor Flour

“…Proteins and peptides are also involved in the antioxidant properties of insects [25,26,43], and depending on the species of edible insects these proteins might change the DPPH • and ABTS •+ radical scavenging activity. Such changes might be depend on the molecular weight of protein or peptide in question, as well as the amino acid composition [44]. Moreover, based on the high activity of DPPH • in terms of radical scavenging, the obtained results suggest that mealworm proteins contain amino acids or peptides that act as electron donors and can react with free radicals to transform them into more stable compounds.…”

Edible Oxya chinensis sinuosa—Derived Protein as a Potential Nutraceutical for Anticancer Immunity Improvement

“…Incidentally, insects have great potential to become one of the most promising protein sources, owing to their ability to solve the global problem of protein production regarding nutrition, environment, and economic value [7,9]. Apart from their nutritional roles, insect proteins have various pharmacological properties, such as antioxidant activity, anticancer activity, and a protective effect against atherosclerosis [10][11][12][13]. Water-soluble proteins derived from grasshoppers have strong antioxidant activities [14].…”

“…Recently, the Korea Food & Drug Administration registered Ocs as a food in the Korean Food Standards Codex. Notably, Ocs proteins (Ocs-Ps) have been reported to enhance antioxidant, antimicrobial, and antiplatelet aggregation activities [ 10 , 14 , 17 ]. However, the immunological actions of Ocs-P, particularly on the innate and adaptive immune response, have not been fully investigated.…”