Identification of novel allergen in edible insect, Gryllus bimaculatus and its cross-reactivity with Macrobrachium spp. allergens

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

doi:10.1016/j.foodchem.2015.03.094

Cited by 126 publications

(90 citation statements)

References 41 publications

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“…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%

Allergic risks of consuming edible insects: A systematic review

Ribeiro

Cunha

Sousa‐Pinto

et al. 2017

Molecular Nutrition Food Res

125

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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.

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Section: Discussionmentioning

confidence: 93%

Allergic risks of consuming edible insects: A systematic review

Ribeiro

Cunha

Sousa‐Pinto

et al. 2017

Molecular Nutrition Food Res

125

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“…With contact, inhalation or oral consumption, insects can be a source of allergens for some sensitive people (Belluco et al ., ; Pener, ; Srinroch et al ., ). Twelve orders of insects are associated with human allergies (Dan, ).…”

Section: Food Safety Of Insects and Insect Allergiesmentioning

confidence: 97%

Edible insects in China: Utilization and prospects

et al. 2017

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The use of edible insects has a long history in China, where they have been consumed for more than 2000 years. In general, the level of acceptance is high for the consumption of insects in China. Many studies on edible insects have been conducted in the last 20 years, and the scope of the research includes the culture of entomophagy and the identification, nutritional value, farming and breeding of edible insects, in addition to food production and safety. Currently, 324 species of insects from 11 orders are documented that are either edible or associated with entomophagy in China, which include the common edible species, some less commonly consumed species and some medicinal insects. However, only approximately 10 to 20 types of insects are regularly consumed. The nutritional values for 174 species are available in China, including edible, feed and medicinal species. Although the nutritional values vary among species, all the insects examined contain protein, fat, vitamins and minerals at levels that meet human nutritional requirements. Edible insects were, and continue to be, consumed by different ethnic groups in many parts of China. People directly consume insects or food products made from insects. The processing of products from insect protein powder, oil and chitin, and the development of healthcare foods has been studied in China. People also consume insects indirectly by eating livestock that were fed insects, which may be a more acceptable pathway to use insects in human diets. Although limited, the data on the food safety of insects indicate that insects are safe for food or feed. Incidences of allergic reactions after consuming silkworm pupae, cicadas and crickets have been reported in China. Insect farming is a unique breeding industry in rural China and is a source of income for local people. Insects are reared and bred for human food, medicine and animal feed using two approaches in China: the insects are either fully domesticated and reared completely in captivity or are partially raised in captivity, and the insect habitat is manipulated to increase production. Depending on the type of relationship the insect has with humans, plants and the environment, different farming strategies are used. The social and scientific communities must work together to promote the use of insects as food and feed.

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“…The allergen arginine kinase was found to be responsible for cross-reactivity between the prawn Macrobrachium spp. 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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Identification of novel allergen in edible insect, Gryllus bimaculatus and its cross-reactivity with Macrobrachium spp. allergens

Cited by 126 publications

References 41 publications

Allergic risks of consuming edible insects: A systematic review

Allergic risks of consuming edible insects: A systematic review

Edible insects in China: Utilization and prospects

Edible insects are the future?

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