Oils of insects and larvae consumed in Africa: potential sources of polyunsaturated fatty acids

Womeni, Hilaire Macaire; Linder, Michel; Tiencheu, Bernard; Mbiapo, Félicité Tchouanguep; Villeneuve, Pierre; Fanni, Jacques; Parmentier, Michel

doi:10.1051/ocl.2009.0279

Cited by 74 publications

(67 citation statements)

References 17 publications

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“…There is a high variation in fatty acids profiles across insect species (Thompson, 1973;Lu et al, 1992). Womeni et al (2009) reported fatty acids of several edible insect species consumed in Cameroon to contain quantities of palmitic (8-38 %), oleic (9-48 %), linoleic (7-46 %) and α-linolenic acid (15-38 %) as percentage of oil content. Although the nutritional importance of linoleic and α-linolenic acid as essential amino acids is well recognized, the presence of high amounts of unsaturated fatty acids will also give rise to rapid oxidation of insect food products during processing, causing them to go rancid quickly (FAO, 2013).…”

Section: Crude Fat (Ether Extract) and Fatty Acidsmentioning

confidence: 99%

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: Crude Fat (Ether Extract) and Fatty Acidsmentioning

confidence: 99%

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

2015

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“…The nutritional quality of certain insects, their nymphs, and their larvae is also worth noting. Some species in particular are rich in ALA, like lepidoptera (Bombycidae, Saturniidae, and Noctuidae families) and orthoptera (Acrididae family) (Defoliart, 1991;Womeni et al, 2009). Imbrasia caterpillars, for example, or crickets contain 10% of ALA on dry matter.…”

Section: Climate: a Factor That Triggered Dietary Changesmentioning

confidence: 99%

Evolution of the Human Brain: the key roles of DHA (omega-3 fatty acid) and Δ6-desaturase gene

Majou

2018

OCL

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-The process of hominization involves an increase in brain size. The development of hominids' cognitive capital up to the emergence of Homo sapiens was due to interactive, iterative, and integrative coevolution, allowing positive selection. Although this depends on many factors, in this position paper we show three categories that stand out: gene mutations, food resources, and cognitive and behavioral stimulation. Australopithecus benefited both from the inactivation of the GULO and uricase genes and from bipedalism causing the cognitive capital of the Homo genus to develop advantageously. This evolution depended on two factors. Firstly, a triggering factor: gradual climate change. Homo started to regularly consume meat in addition to plants and insects. Secondly, a stimulating factor: mutations in the FADS2 gene, which encodes D6-desaturase; a key enzyme for the synthesis of DHA and sapienic acid. The polymorphism of this gene appears to have been essential in allowing the Homo genus to adapt to its food, and for its evolution. It provides an undeniable advantage in terms of the productivity of fat synthesis (DHA), and may partly explain positive selection. With the advent of cooking and new mutations producing even more FADS2, the brain reached its maximum size in Homo neanderthalensis, in a food ecosystem that provided favorable quantities of a-Linolenic acid and DHA. However, the Würm glaciation upset this equilibrium, revealing its fragility as regards to the brain and fertility. Homo sapiens, benefiting from new variants of the FADS2 gene, were able to adapt to this harsh environment, whereas Neanderthal man was unable to do so and became extinct.Keywords: brain / omega-3 / FADS / sapiens / neanderthal Résumé -Évolution du cerveau de l'homme : les rôles clés du DHA (acide gras oméga-3) et du gène de la D6-désaturase. Le processus d'hominisation prend en compte notamment l'élargissement du cerveau. Le développement du capital cognitif des hominidés jusqu'à Homo sapiens est le fait d'une coévolution interactive, itérative et intégrative qui a permis une sélection positive. S'il dépend de nombreux facteurs, trois ensembles ressortent : des mutations génétiques, des ressources alimentaires et des stimulations cognitives et comportementales. À partir des australopithèques, qui ont bénéficié de l'inactivation des gènes GULO et uricase, ainsi que de la bipédie, le cerveau du genre Homo a pu avantageusement se développer. Cette évolution dépend de deux facteurs essentiels. Un facteur déclenchant : un changement climatique progressif. Homo est devenu un consommateur régulier de produits carnés en complément des végétaux et d'insectes. Un facteur stimulant : les mutations sur le gène FADS2 de la D6-désaturase, enzyme clé de la synthèse du DHA et de l'acide sapiénique. Le polymorphisme de ce gène apparaît essentiel pour l'adaptation de Homo à son alimentation et pour son évolution. Il confère un indéniable avantage de productivité en synthèse lipidique (DHA) et peut, en partie, expliquer une sélection positi...

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“…the habitat in which the species lives and its diet) (Xiaoming et al 2010), as well as on the preparation process (boiling, frying, drying). In general, insects are an important source of fat (with a high content of polyunsaturated and essential fatty acids; Womeni et al 2009), protein (often rich of essential 2013), although their composition is highly variable across species and orders and also depending on the parts of the plant on which they feed (Bukkens 2005). Insects are often consumed as a whole, fried, sundried smoked, steamed in banana leaves (Uganda) or roasted in hot ash and sand (winged termites Hodotermes mossambicus in Botswana; Nonaka 1996), but they can also be processed into granular or paste forms.…”

Section: Invertebratesmentioning

confidence: 99%

Typical edible non-dairy animal products in Africa from local animal resources

Mattiello

Caroprese

Crovetto

et al. 2017

Italian Journal of Animal Science

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This review aims to identify the main typical non-dairy edible products of animal origin available in Africa, describing their production processes and their strengths and constraints. Farm animals are mainly raised in an extensive, family-run system; there is, however, a significant development of intensive poultry production. Meat products are usually obtained by drying, but meat and/or offal can also be stored as stuffed products and can be additionally treated by smoking and/or curing. The increasing poultry production provides eggs and meat at low price. The small-scale/ family farms are managed mainly by women and children, with a positive social impact. The assets and limits of local breeds and of extensive versus semi-extensive or intensive production systems are discussed. Seafood are an essential source of proteins, minerals and micronutrients. Due its high perishability, the proportion of cured fish in this continent is higher than the world average. Wildlife can supply high-quality meat, but attention must be paid to the vulnerable/ endangered species and to the sanitary aspects of this food chain. Insects are traditionally consumed in Africa, supplying very cheap highly nutritive food, with low environmental impact. Finally, a variety of honey and other bee products, including some Slow Food praesidia, are described. From the point of view of the respect of biodiversity and ecosystems, local culture, accessibility and nutritional requirements, animal productions in Africa are usually carried out in a sustainable way; however, the low efficiency of most traditional production systems represents an important limit, also in relation to export opportunities. ARTICLE HISTORY

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Oils of insects and larvae consumed in Africa: potential sources of polyunsaturated fatty acids

Abstract: The objective of this paper

Cited by 74 publications

References 17 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

Evolution of the Human Brain: the key roles of DHA (omega-3 fatty acid) and Δ6-desaturase gene

Typical edible non-dairy animal products in Africa from local animal resources

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