Techno-functional attribute and antioxidative capacity of edible insect protein preparations and hydrolysates thereof: Effect of multiple mode sonochemical action

Mintah, Benjamin Kumah; He, Ronghai; Dabbour, Mokhtar; Xiang, Jiahui; Agyekum, Akwasi Akomeah; Ma, Haile

doi:10.1016/j.ultsonch.2019.104676

Cited by 44 publications

(34 citation statements)

References 57 publications

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“…No studies on human subjects were available. Table 1 (6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16)(17)(18)(19)(20)(21)(22)(23)(24) shows the studies investigating the in vitro antioxidant activity of edible insects and invertebrate fractions. Several methods were taken into account: the most used was the 1,1-diphenyl-2-picrylhydrazyl (DPPH), performed in 14 papers (7-15, 18-20, 23, 24), while 2,2 ′ -azino-bis(3ethylbenzothiazoline-6-sulfonic acid) (ABTS) and ferric reducing Abbreviations: 8-OHdG, 8-hydroxy-2 ′ -deoxyguanosine; ABTS, 2,2 ′ -azino-bis(3ethylbenzothiazoline-6-sulfonic acid); CAT, catalase; DPPH, 1,1-diphenyl-2picrylhydrazyl; CP, compound; FRAP, ferric reducing antioxidant power; GHG, greenhouse gas emissions; GPx, glutathione peroxidase; GST, glutathione Stransferase; LS, lipo-soluble extract; MDA, malondialdehyde; NO, nitric oxide; Nrf2, Nuclear factor erythroid 2-related factor; ORAC, oxygen radical absorbance capacity; PH, protein hydrolysates; RNS, reactive nitrogen species; ROS, reactive oxygen species; SAHR, scavenging activity on hydroxyl radicals; SOD, superoxide dismutase; SRSC, superoxide radical scavenging capacity; TAC, total antioxidant capacity; TEAC, Trolox equivalent antioxidant capacity; TOS, total oxidant status; WI, whole insect; WS, water-soluble extract.…”

Section: Search Strategymentioning

confidence: 99%

“…antioxidant power (FRAP) were utilized in 11 (6,7,10,11,13,14,16,17,19,20,22) and 8 studies (6, 10-12, 14, 15, 19, 21), respectively. Antioxidant activity was investigated also as scavenging activity against different radicals, metal ion chelating activity, reducing power, or, only for the paper of Sun et al (25), with β-carotene and linolenic acid bleaching tests.…”

Section: In Vitro Antioxidant Activities Of Edible Insectsmentioning

confidence: 99%

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Dietary Modulation of Oxidative Stress From Edible Insects: A Mini-Review

2021

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Edible insects are proposed as a nutritious and environmentally sustainable alternative source to animal proteins, due to their numerous advantages in terms of reduced ecological impact and high nutritional value. However, the novelty for edible insects relies on the content of bioactive ingredients potentially able to induce a functional effect in the body. The present review summarizes the main findings on the antioxidant properties of edible insects available in the literature. A total of 30 studies involving animals, cell cultures, or in vitro experimental studies evaluating the antioxidant effect of edible insects are presented in this work. When the antioxidant activity was investigated, using a wide variety of in vitro tests and in cellular models, positive results were shown. Dietary supplementation with edible insects was also able to counteract dietary oxidative stress in animal models, restoring the balance of antioxidant enzymes and reducing the formation of oxidation damage markers. On the basis of the reviewed evidences, edible insects might represent a source of novel redox ingredients at low ecological impact able to modulate oxidative stress. However, due to the fact that majority of these evidences have been obtained in vitro and in cellular and animal models, dietary intervention trials are needed to assess the efficacy of edible insect consumption to modulate redox status in humans.

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Section: Search Strategymentioning

confidence: 99%

Section: In Vitro Antioxidant Activities Of Edible Insectsmentioning

confidence: 99%

Dietary Modulation of Oxidative Stress From Edible Insects: A Mini-Review

2021

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“…** The peptide identification probability was ranging from 96 to 100%. 1 Control, 2 Pretreated, and 3 Simultaneous conditions.…”

Section: Effect Of High Hydrostatic Pressure Coupled To Enzymatic Digmentioning

confidence: 99%

“…Moreover, edible insects were targeted as a potential alternative protein resource to address the problem of a global food crisis. In Western countries, mealworm (Tenebrio molitor) is of particular interest, being evidenced in recent years by several publications related to protein quality and the improvement of techno-functional properties [1][2][3]. However, recent studies described an allergenic risk that was related to the consumption of edible insects due to potential cross-reactivity with other arthropods, especially crustaceans [4][5][6].…”

Section: Introductionmentioning

confidence: 99%

High Hydrostatic Pressure-Assisted Enzymatic Hydrolysis Affect Mealworm Allergenic Proteins

et al. 2020

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Edible insects have garnered increased interest as alternative protein sources due to the world’s growing population. However, the allergenicity of specific insect proteins is a major concern for both industry and consumers. This preliminary study investigated the capacity of high hydrostatic pressure (HHP) coupled to enzymatic hydrolysis by Alcalase® or pepsin in order to improve the in vitro digestion of mealworm proteins, specifically allergenic proteins. Pressurization was applied as pretreatment before in vitro digestion or, simultaneously, during hydrolysis. The degree of hydrolysis was compared between the different treatments and a mass spectrometry-based proteomic method was used to determine the efficiency of allergenic protein hydrolysis. Only the Alcalase® hydrolysis under pressure improved the degree of hydrolysis of mealworm proteins. Moreover, the in vitro digestion of the main allergenic proteins was increased by pressurization conditions that were specifically coupled to pepsin hydrolysis. Consequently, HHP-assisted enzymatic hydrolysis represents an alternative strategy to conventional hydrolysis for generating a large amount of peptide originating from allergenic mealworm proteins, and for lowering their immunoreactivity, for food, nutraceutical, and pharmaceutical applications.

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“…Furthermore, proteins from grasshoppers ( Schistocerca gregaria ) and honey bees ( Apis mellifera ) were also demonstrated to have foaming/emulsifying properties that were comparable to the properties of proteins from mealworm larvae and silkworm pupae, which suggests that they could also be used as an additive [15]. More recently, Mintah et al [16] demonstrated that ultrasonic processing contributes significant changes in various functional attributes of edible insect proteins and hydrolysates. In terms of the physiological activities of insect proteins from edible species, several insects have been shown to inhibit the angiotensin-converting enzyme (ACE) [17], while peptides from silkworm pupae ( B. mori ) displayed α-glucosidase inhibitory activity [18].…”

Section: Introductionmentioning

confidence: 99%

Comparative Characterization of Protein Hydrolysates from Three Edible Insects: Mealworm Larvae, Adult Crickets, and Silkworm Pupae

Yoon

Wong

Chae

et al. 2019

Foods

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A comparative characterization of proteins from three edible insects—Tenebrio molitor (mealworm) larvae, Gryllus bimaculatus (cricket), and Bombyx mori (silkworm) pupae—was performed in this study. Proteins were extracted from edible insects and their hydrolysates were prepared through enzymatic hydrolysis with commercial enzymes (Flavourzyme: 12%; Alcalase: 3%). Solubility was significantly higher following enzymatic hydrolysis, while foamability was lower compared to those of the protein control. Angiotensin-converting enzyme was significantly inhibited after enzymatic hydrolysis, especially following Alcalase treatment, with IC50 values of 0.047, 0.066, and 0.065 mg/mL for G. bimaculatus, T. molitor larvae, and B. mori pupae, respectively. Moreover, the Alcalase-treated group of B. mori pupae and the T. molitor larvae group treated with a mixture of enzymes showed the effective inhibition of α-glucosidase activity. The anti-inflammatory activity of the insect hydrolysates was assessed via nitric oxide production from macrophages, and B. mori pupae samples exhibited significant activity regardless of the method of hydrolysis. These results indicate the functional properties of protein and hydrolysates from three species of edible insects, which may be useful in their future exploitation.

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Techno-functional attribute and antioxidative capacity of edible insect protein preparations and hydrolysates thereof: Effect of multiple mode sonochemical action

Cited by 44 publications

References 57 publications

Dietary Modulation of Oxidative Stress From Edible Insects: A Mini-Review

Dietary Modulation of Oxidative Stress From Edible Insects: A Mini-Review

High Hydrostatic Pressure-Assisted Enzymatic Hydrolysis Affect Mealworm Allergenic Proteins

Comparative Characterization of Protein Hydrolysates from Three Edible Insects: Mealworm Larvae, Adult Crickets, and Silkworm Pupae

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