House dust mite (Der p 10) and crustacean allergic patients may react to food containing Yellow mealworm proteins

Verhoeckx, Kitty; Broekhoven, Sarah van; Hartog-Jager, Constance F. den; Gaspari, Marco; Jong, Govardus A.H. de; Wichers, Harry J.; Hoffen, Els van; Houben, Geert F.; Knulst, André C.

doi:10.1016/j.fct.2013.12.049

Cited by 120 publications

(96 citation statements)

References 33 publications

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“…In a recent study (Verhoeckx et al 2014), the cross reactivity between mites (tropomyosin 'Der p 10' of House dust mite) and the mealworm (T. molitor) was demonstrated. The cross reactivity is based on the pan-allergen tropomyosin, but also on other allergens such as arginine kinase, triose phosphate isomerase and tubulin.…”

Section: 3mentioning

confidence: 99%

“…Tropomyosin is a thermostable allergen of 32-39 kDa, consisting of two alpha helices wound around each other, giving the protein a helical structure (Metz-Favre et al, 2009). Arginine kinase is an enzyme often found in invertebrates and allergic cross-reaction is already known between different crustaceans, mites, the Indian meal moth (Lepidoptera -Pyralidae), B. mori, B. germanica (blattoptères -Blattidae) and P. americana (blattoptères -Blattidae) Verhoeckx et al, 2014). For these reasons, the risk of allergic reactions caused by consumption of products made from T. molitor may be comparable to the risk of allergic reactions to house dust mite or crustaceans.…”

Section: 3mentioning

confidence: 99%

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Risk profile related to production and consumption of insects as food and feed

2015

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The present opinion has the format of a risk profile and presents potential biological and chemical hazards as well as allergenicity and environmental hazards associated with farmed insects used as food and feed taking into account of the entire chain, from farming to the final product. The opinion also addresses the occurrence of these hazards in non-processed insects, grown on different substrate categories, in comparison to the occurrence of these hazards in other non-processed sources of protein of animal origin. When currently allowed feed materials are used as substrate to feed insects, the possible occurrence of microbiological hazards is expected to be comparable to their occurrence in other nonprocessed sources of protein of animal origin. The possible occurrence of prions in non-processed insects will depend on whether the substrate includes protein of human or ruminant origin. Data on transfer of chemical contaminants from different substrates to the insects are very limited. Substrates like kitchen waste, human and animal manure are also considered and hazards from insects fed on these substrates need to be specifically assessed. It is concluded that for both biological and chemical hazards, the specific production methods, the substrate used, the stage of harvest, the insect species and developmental stage, as well as the methods for further processing will all have an impact on the occurrence and levels of biological and chemical contaminants in food and feed products derived from insects. Hazards related to the environment are expected to be comparable to other animal production systems. The opinion also identifies the uncertainties (lack of knowledge) related to possible hazards when insects are used as food and feed and notes that there are no systematically collected data on animal and human consumption of insects. Studies on the occurrence of microbial pathogens of vertebrates as well as published data on hazardous chemicals in reared insects are scarce. Further data generation on these issues are highly recommended. Risk profile related to production and consumption of insects as food and feed EFSA Scientific Committee AbstractThe present opinion has the format of a risk profile and presents potential biological and chemical hazards as well as allergenicity and environmental hazards associated with farmed insects used as food and feed taking into account of the entire chain, from farming to the final product. The opinion also addresses the occurrence of these hazards in non-processed insects, grown on different substrate categories, in comparison to the occurrence of these hazards in other non-processed sources of protein of animal origin. When currently allowed feed materials are used as substrate to feed insects, the possible occurrence of microbiological hazards is expected to be comparable to their occurrence in other non-processed sources of protein of animal origin. The possible occurrence of prions in nonprocessed insects will depend on whether the substrate includes protein ...

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Section: 3mentioning

confidence: 99%

Section: 3mentioning

confidence: 99%

Risk profile related to production and consumption of insects as food and feed

2015

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“…and the field cricket, Gryllus bimaculatus (Orthoptera: Gryllidae) (102) . Verhoeckx et al (103) concluded that there is a realistic possibility that patients allergic to house dust mites will react to food containing Yellow mealworm protein.…”

Section: Klunder Et Almentioning

confidence: 99%

Edible insects are the future?

2016

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The global increase in demand for meat and the limited land area available prompt the search for alternative protein sources. Also the sustainability of meat production has been questioned. Edible insects as an alternative protein source for human food and animal feed are interesting in terms of low greenhouse gas emissions, high feed conversion efficiency, low land use, and their ability to transform low value organic side streams into high value protein products. More than 2000 insect species are eaten mainly in tropical regions. The role of edible insects in the livelihoods and nutrition of people in tropical countries is discussed, but this food source is threatened. In the Western world, there is an increasing interest in edible insects, and examples are given. Insects as feed, in particular as aquafeed, have a large potential. Edible insects have about the same protein content as conventional meat and more PUFA. They may also have some beneficial health effects. Edible insects need to be processed and turned into palatable dishes. Food safety may be affected by toxicity of insects, contamination with pathogens, spoilage during conservation and allergies. Consumer attitude is a major issue in the Western world and a number of strategies are proposed to encourage insect consumption. We discuss research pathways to make insects a viable sector in food and agriculture: an appropriate disciplinary focus, quantifying its importance, comparing its nutritional value to conventional protein sources, environmental benefits, safeguarding food safety, optimising farming, consumer acceptance and gastronomy.

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“…There are only a few studies reporting the potential allergy risk posed by mealworms or insects in general. However, mealworm proteins cross-reacted in vitro with IgE produced by patients allergic to house dust mites and crustaceans, in response to tropomyosin, a well-known allergen in arthropods [85,86]. A recent double-blind placebo study in humans showed that mealworm allergy is most likely in patients allergic to shrimp, with a potentially severe outcome [87].…”

Section: Allergensmentioning

confidence: 99%

Sustainable farming of the mealworm Tenebrio molitor for the production of food and feed

Grau

Vilcinskas

Joop

2017

Zeitschrift Für Naturforschung C

131

100

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Abstract:The farming of edible insects is an alternative strategy for the production of protein-rich food and feed with a low ecological footprint. The industrial production of insect-derived protein is more cost-effective and energy-efficient than livestock farming or aquaculture. The mealworm Tenebrio molitor is economically among the most important species used for the large-scale conversion of plant biomass into protein. Here, we review the mass rearing of this species and its conversion into food and feed, focusing on challenges such as the contamination of food/feed products with bacteria from the insect gut and the risk of rapidly spreading pathogens and parasites. We propose solutions to prevent the outbreak of infections among farmed insects without reliance on antibiotics. Transgenerational immune priming and probiotic bacteria may provide alternative strategies for sustainable insect farming.

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House dust mite (Der p 10) and crustacean allergic patients may react to food containing Yellow mealworm proteins

Cited by 120 publications

References 33 publications

Risk profile related to production and consumption of insects as food and feed

Risk profile related to production and consumption of insects as food and feed

Edible insects are the future?

Sustainable farming of the mealworm Tenebrio molitor for the production of food and feed

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