Effect of Food Thermal Processing on Allergenicity Proteins in Bombay Locust (Patanga Succincta)

Phiriyangkul, Pharima; Srinroch, Chutima; Srisomsap, Chantragan; Chokchaichamnankit, Daranee; Punyarit, Phaibul

doi:10.18178/ijfe.1.1.23-28

Cited by 27 publications

(28 citation statements)

References 21 publications

(18 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…cockroaches) [60][61][62]. The studies performed with edible insects [35][36][37][39][40][41][42] further confirmed the role of tropomyosin and AK as cross-reacting allergens with crustaceans, although other known arthropod allergens (GADPH, myosin light chain, fructose-biphosphate aldolase, actin, ␣-tubulin, ␤-tubulin) have been identified. Hexamerin was also identified as a cross-reacting allergen with crustaceans in studies performed with the Bombay locust [39] and field cricket Gryllus bimaculatus [40].…”

Section: Discussionmentioning

confidence: 80%

“…The studies performed with edible insects [, ] further confirmed the role of tropomyosin and AK as cross‐reacting allergens with crustaceans, although other known arthropod allergens (GADPH, myosin light chain, fructose‐biphosphate aldolase, actin, α‐tubulin, β‐tubulin) have been identified. Hexamerin was also identified as a cross‐reacting allergen with crustaceans in studies performed with the Bombay locust and field cricket Gryllus bimaculatus . Although hexamerin is not identified as a crustacean allergen, it belongs to the same superfamily as hemocyanin which is a crustacean allergen.…”

Section: Discussionmentioning

confidence: 93%

“…Of these 25 articles, 8 studied the cross-reactivity/cosensitisation between edible insects, crustaceans and HDM [35][36][37][38][39][40][41][42], 3 identified and characterized allergens of edible insects [43][44][45], 10 were cases reports or case series of food allergy caused by insects (8 case reports [46][47][48][49][50][51][52][53], and 2 case series [54,55]), 3 assessed the frequency of anaphylaxis caused by entomophagy [56][57][58] and 1 assessed the prevalence of allergy among insect-eaters [59].…”

Section: Resultsmentioning

confidence: 99%

“…The results of the experimental studies assessing crossreactivity/co-sensitisation between allergens in edible insects and those in other arthropods (crustaceans and HDM), or identifying allergens in edible insects are summarized in Table 1. We found 8 studies focusing on cross-reactivity/cosensitization between insects with potential to be used for human consumption in the EU and crustaceans/HDM [35][36][37][38][39][40][41][42]. These studies refer to the yellow mealworm (Tenebrio molitor) [35,36,41,42], field cricket (Gryllus bimaculatus [38,40], Gryllus campestris [38]), house cricket (Acheta domesticus) [38], Bombay locust (Patanga succinta) [39], grasshopper (Mecopoda elongata) [37], lesser mealworm (Alphitobius diaperinus), and super mealworm (Zophobas atratus) [41].…”

Section: Cross-reactivity/co-sensitisation and Detection Of Allergensmentioning

confidence: 99%

See 3 more Smart Citations

Allergic risks of consuming edible insects: A systematic review

Ribeiro

Cunha

Sousa‐Pinto

et al. 2017

Molecular Nutrition Food Res

125

View full text Add to dashboard Cite

The expected future demand for food and animal-derived protein will require environmentfriendly novel food sources with high nutritional value. Insects may be one of such novel food sources. However, there needs to be an assessment of the risks associated with their consumption, including allergic risks. Therefore, we performed a systematic review aiming to analyse current data available regarding the allergic risks of consuming insects. We reviewed all reported cases of food allergy to insects, and studied the possibility of cross-reactivity and co-sensitisation between edible insects, crustaceans and house dust mites. We analysed a total of 25 articles -eight assessing the cross-reactivity/co-sensitisation between edible insects, crustaceans and house dust mites; three characterizing allergens in edible insects and 14 case reports, describing case series or prevalence studies of food allergy caused by insects. Cross-reactivity/co-sensitisation between edible insects and crustaceans seems to be clinically relevant, while it is still unknown if co-sensitisation between house dust mites and edible insects can lead to a food allergy. Additionally, more information is also needed about the molecular mechanisms underlying food allergy to insects, although current data suggest that an important role is played by arthropod pan-allergens such as tropomyosin or arginine kinase.

show abstract

Section: Discussionmentioning

confidence: 80%

Section: Discussionmentioning

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Section: Cross-reactivity/co-sensitisation and Detection Of Allergensmentioning

confidence: 99%

See 2 more Smart Citations

Allergic risks of consuming edible insects: A systematic review

Ribeiro

Cunha

Sousa‐Pinto

et al. 2017

Molecular Nutrition Food Res

125

View full text Add to dashboard Cite

show abstract

“…As an example, heat treatments can alter the protein structure, so triggering or shutting down the allergenicity of specific compounds. This effect has been documented by Phiriyangkul et al (2015) who described a change in the allergenic profile of a locust species, Patanga succincta, when consumed raw or processed (fried). Similarly, the allergenic profile of crickets could be substantially different depending on the food processing technique used.…”

Section: Allergiesmentioning

confidence: 75%

Novel foods: a risk profile for the house cricket (Acheta domesticus)

Fernández-Cassi¹,

Supeanu²,

Jansson³

et al. 2018

EFS2

View full text Add to dashboard Cite

Novel foods could represent a sustainable alternative to traditional farming and conventional foodstuffs. Starting in 2018, Regulation (EU) 2283/2015 entered into force, laying down provisions for the approval of novel foods in Europe, including insects. This Approved Regulation establishes the requirements that enable Food Business Operators to bring new foods into the EU market, while ensuring high levels of food safety for European consumers. The present risk profile tackles the hazards for one of the most promising novel food insects, the house cricket (Acheta domesticus). The risk profile envisages a closed A. domesticus crickets rearing system, under Hazard Analysis and Critical Control Points (HACCP) and good farming practices (GFP), in contrast with open cricket farms. The methodology used involves screening the literature and identifying possible hazards, followed by adding relevant inclusion criteria for the evidence obtained. These criteria include animal health and food safety aspects, for the entire lifespan of crickets, based on the farm to fork One Health principle. When data were scarce, comparative evidence from close relatives of the Orthoptera genus was used (e.g. grasshoppers, locusts and other cricket species). Nevertheless, significant data gaps in animal health and food safety are present. Even if HACCP‐type systems are implemented, the risk profile identifies the following considerable concerns: (1) high total aerobic bacterial counts; (2) survival of spore‐forming bacteria following thermal processing; (3) allergenicity of insects and insect‐derived products; and (4) the bioaccumulation of heavy metals (e.g. cadmium). Other hazards like parasites, fungi, viruses, prions, antimicrobial resistance and toxins are ranked as low risk. For some hazards, a need for additional evidence is highlighted.

show abstract

Edible insects: Tendency or necessity (a review)

Papastavropoulou

Xiao

Proestos

2022

eFood

View full text Add to dashboard Cite

Eating insects has been a widespread habit in many cultures for many years. Edible insects represent an innovative food source with many advantages that will help the problem of protein and energy shortages created by the rapid growth of the world population. Using insects as food can increase the economy and help protect the environment and the human survival. Their nutritional value is excellent, since according to many studies insects have high protein content, high concentrations of various essential amino acids, a well-balanced fatty acid profile, with a high content of monounsaturated, polyunsaturated fatty acids and many minerals, trace elements, and vitamins. However, there are several risks in the use of edible insects, which need to be researched more extensively. Main goals are to spread knowledge and change the process of obtaining edible insects in better and safer ways. So that the edible insect food industry can develop on a solid basis, through the expansion of the composition of the insects already used and the future legalization of new species of edible insects as well as the establishment of additional legislative frameworks for the breeding, development, processing, storage, and safety of these innovative new foods. K E Y W O R D S edible insects, entomophagy, insect protein, insects as food, nutritional value of insects eFood. 2022;e58. wileyonlinelibrary.com/journal/efd2

show abstract

Effect of Food Thermal Processing on Allergenicity Proteins in Bombay Locust (Patanga Succincta)

Cited by 27 publications

References 21 publications

Allergic risks of consuming edible insects: A systematic review

Allergic risks of consuming edible insects: A systematic review

Novel foods: a risk profile for the house cricket (Acheta domesticus)

Edible insects: Tendency or necessity (a review)

Contact Info

Product

Resources

About