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Yin PK, Xiao H, Yang ZB, Yang DS, Yang YH. Shotgun metagenomics reveals the gut microbial diversity and functions in Vespa mandarinia (Hymenoptera: Vespidae) at multiple life stages. Front Microbiol 2024; 15:1288051. [PMID: 38529182 PMCID: PMC10961340 DOI: 10.3389/fmicb.2024.1288051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2023] [Accepted: 02/12/2024] [Indexed: 03/27/2024] Open
Abstract
Wasps play important roles as predators and pollinators in the ecosystem. The Jingpo minority residing in Yunnan Province, China, has a traditional practice of using wine infused with mature wasps as a customary remedy for managing rheumatoid arthritis. The larva of the wasp is also a tasteful folk dish that has created a tremendous market. There is a paucity of survival knowledge, which has greatly restricted their potential applications in food and healthcare. Recent research has highlighted the importance of gut microbiota in insect growth. Nevertheless, there is still a lack of understanding regarding the composition, changes, and functions of the gut microbiota in Vespa mandarinia during development. In this research, the gut microbiota were investigated across three growth stages of Vespa mandarinia using a metagenomic technology. The result revealed that there are significant variations in the proportion of main gut microbes during the metamorphosis of Vespa mandarinia. Tenericutes were found to dominate during the larval stage, while Proteobacteria emerged as the dominant group post-pupation. Through a comprehensive analysis of the gut microbiota metagenome, this study revealed functional differences in the wasp gut microbiota at various growth stages. During the larval stage, the gut microbiota plays a central role in promoting metabolism. Following pupation, the gut microbiota exhibited diversified functions, likely due to the complex environments and diverse food sources encountered after metamorphosis. These functions included amino acid metabolism, compound degradation, and defense mechanisms. This research provides an extensive dataset on the gut microbiota during the metamorphosis of Vespa mandarinia, contributing to a deeper understanding of the influence of gut microbiota on wasp growth. Furthermore, this study uncovers a unique microbial treasure within insect guts, which is important for advancing the application of wasps in the fields of food and medicine.
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Affiliation(s)
- Peng-Kai Yin
- Yunnan Provincial Key Laboratory of Entomological Biopharmaceutical R&D, Dali University, Dali, China
- College of Pharmacy, Dali University, Dali, China
| | - Huai Xiao
- Yunnan Provincial Key Laboratory of Entomological Biopharmaceutical R&D, Dali University, Dali, China
- College of Pharmacy, Dali University, Dali, China
| | - Zhi-Bin Yang
- Yunnan Provincial Key Laboratory of Entomological Biopharmaceutical R&D, Dali University, Dali, China
- College of Pharmacy, Dali University, Dali, China
| | - Da-Song Yang
- Yunnan Provincial Key Laboratory of Entomological Biopharmaceutical R&D, Dali University, Dali, China
- College of Pharmacy, Dali University, Dali, China
| | - Yin-He Yang
- Yunnan Provincial Key Laboratory of Entomological Biopharmaceutical R&D, Dali University, Dali, China
- College of Pharmacy, Dali University, Dali, China
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Li P, Sheng L, Ye Y, Wang JS, Geng S, Ning D, Sun X. Allergenicity of alternative proteins: research hotspots, new findings, evaluation strategies, regulatory status, and future trends: a bibliometric analysis. Crit Rev Food Sci Nutr 2024:1-12. [PMID: 38189352 DOI: 10.1080/10408398.2023.2299748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2024]
Abstract
As the world population rises, the demand for protein increases, leading to a widening gap in protein supply. There is an unprecedented interest in the development of alternative proteins, but their allergenicity has raised consumer concerns. This review aims to highlight and correlate the current research status of allergenicity studies on alternative proteins based on previously published studies. Current research keywords, hotspots and trends in alternative protein sensitization were analyzed using a mixed-method approach that combined bibliometric analysis and literature review. According to the bibliometric analysis, current research is primarily focused on food science, agriculture, and immunology. There are significant variations in the type and amount of allergens found in alternative proteins. A significant amount of research has been focused on studying plant-based proteins and the cross-reactivity of insect proteins. The allergenicity of alternative proteins has not been studied extensively or in depth. The allergenicity of other alternative proteins and the underlying mechanisms warrant further study. In addition, the lack of a standardized allergy assessment strategy calls for additional efforts by international organizations and collaborations among different countries. This review provides new research and regulatory perspectives for the safe utilization of alternative proteins in human food systems.
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Affiliation(s)
- Peipei Li
- School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, P.R. China
- Yixing Institute of Food and Biotechnology Co., Ltd, Yixing, P.R. China
| | - Lina Sheng
- School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, P.R. China
- Yixing Institute of Food and Biotechnology Co., Ltd, Yixing, P.R. China
| | - Yongli Ye
- School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, P.R. China
- Yixing Institute of Food and Biotechnology Co., Ltd, Yixing, P.R. China
| | - Jia-Sheng Wang
- Department of Environmental Health Science, University of Georgia, Athens, Georgia, USA
| | - Shuxiang Geng
- Yunnan Academy of Forestry and Grassland, Kunming, P.R. China
| | - Deli Ning
- Yunnan Academy of Forestry and Grassland, Kunming, P.R. China
| | - Xiulan Sun
- School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, P.R. China
- Yixing Institute of Food and Biotechnology Co., Ltd, Yixing, P.R. China
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3
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Kolobe SD, Manyelo TG, Malematja E, Sebola NA, Mabelebele M. Fats and major fatty acids present in edible insects utilised as food and livestock feed. Vet Anim Sci 2023; 22:100312. [PMID: 37736572 PMCID: PMC10509705 DOI: 10.1016/j.vas.2023.100312] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/23/2023] Open
Abstract
Common food sources including meat, fish and vegetables are the main source of fats and fatty acids required by human body. Edible insects such as worms, locusts, termites, crickets and flies have also been identified as a potential source of essential fatty acids since they are highly documented to be rich in unsaturated fatty acids such as α-linolenic and linoleic acids which are vital for the normal functioning of the body. The approval of insects as edible food by the European Union has sparked research interest in their potential to form part of human and animal diets due to their abundant protein, amino acids, fats, and minerals. However, little attention has been given to the importance and health benefits of lipids and fatty acids present in edible insects consumed by human and animals. This article aims to review the biological significance of essential fatty acids found in edible insects. The accumulation of fats and essential fatty acids present in edible insects were identified and described based on recommended levels required in human diets. Furthermore, the health benefits associated with insect oils as well as different processing techniques that could influence the quality of fats and fatty acid in edible insects were discussed.
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Affiliation(s)
- Sekobane Daniel Kolobe
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Florida, 1710, South Africa
| | - Tlou Grace Manyelo
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Florida, 1710, South Africa
| | - Emmanuel Malematja
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Florida, 1710, South Africa
| | - Nthabiseng Amenda Sebola
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Florida, 1710, South Africa
| | - Monnye Mabelebele
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Florida, 1710, South Africa
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4
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Li M, Mao C, Li X, Jiang L, Zhang W, Li M, Liu H, Fang Y, Liu S, Yang G, Hou X. Edible Insects: A New Sustainable Nutritional Resource Worth Promoting. Foods 2023; 12:4073. [PMID: 38002131 PMCID: PMC10670618 DOI: 10.3390/foods12224073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2023] [Revised: 11/06/2023] [Accepted: 11/07/2023] [Indexed: 11/26/2023] Open
Abstract
Edible insects are a highly nutritious source of protein and are enjoyed by people all over the world. Insects contain various other nutrients and beneficial compounds, such as lipids, vitamins and minerals, chitin, phenolic compounds, and antimicrobial peptides, which contribute to good health. The practice of insect farming is far more resource-efficient compared to traditional agriculture and animal husbandry, requiring less land, energy, and water, and resulting in a significantly lower carbon footprint. In fact, insects are 12 to 25 times more efficient than animals in converting low-protein feed into protein. When it comes to protein production per unit area, insect farming only requires about one-eighth of the land needed for beef production. Moreover, insect farming generates minimal waste, as insects can consume food and biomass that would otherwise go to waste, contributing to a circular economy that promotes resource recycling and reuse. Insects can be fed with agricultural waste, such as unused plant stems and food scraps. Additionally, the excrement produced by insects can be used as fertilizer for crops, completing the circular chain. Despite the undeniable sustainability and nutritional benefits of consuming insects, widespread acceptance of incorporating insects into our daily diets still has a long way to go. This paper provides a comprehensive overview of the nutritional value of edible insects, the development of farming and processing technologies, and the problems faced in the marketing of edible insect products and insect foods to improve the reference for how people choose edible insects.
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Affiliation(s)
- Mengjiao Li
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; (M.L.); (Y.F.); (S.L.); (G.Y.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- College of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang 222005, China; (C.M.); (X.L.); (L.J.); (W.Z.); (M.L.)
| | - Chengjuan Mao
- College of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang 222005, China; (C.M.); (X.L.); (L.J.); (W.Z.); (M.L.)
| | - Xin Li
- College of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang 222005, China; (C.M.); (X.L.); (L.J.); (W.Z.); (M.L.)
| | - Lei Jiang
- College of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang 222005, China; (C.M.); (X.L.); (L.J.); (W.Z.); (M.L.)
| | - Wen Zhang
- College of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang 222005, China; (C.M.); (X.L.); (L.J.); (W.Z.); (M.L.)
| | - Mengying Li
- College of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang 222005, China; (C.M.); (X.L.); (L.J.); (W.Z.); (M.L.)
| | - Huixue Liu
- College of Plant Protection, Nanjing Agricultural University, Nanjing 210095, China;
| | - Yaowei Fang
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; (M.L.); (Y.F.); (S.L.); (G.Y.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- Jiangsu Marine Resources Development Research Institute, Jiangsu Ocean University, Lianyungang 222005, China
| | - Shu Liu
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; (M.L.); (Y.F.); (S.L.); (G.Y.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- Jiangsu Marine Resources Development Research Institute, Jiangsu Ocean University, Lianyungang 222005, China
| | - Guang Yang
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; (M.L.); (Y.F.); (S.L.); (G.Y.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- Jiangsu Marine Resources Development Research Institute, Jiangsu Ocean University, Lianyungang 222005, China
| | - Xiaoyue Hou
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; (M.L.); (Y.F.); (S.L.); (G.Y.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- College of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang 222005, China; (C.M.); (X.L.); (L.J.); (W.Z.); (M.L.)
- Jiangsu Marine Resources Development Research Institute, Jiangsu Ocean University, Lianyungang 222005, China
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Li Q, Zhang YF, Zhang TM, Wan JH, Zhang YD, Yang H, Huang Y, Xu C, Li G, Lu HM. iORbase: A database for the prediction of the structures and functions of insect olfactory receptors. INSECT SCIENCE 2023; 30:1245-1254. [PMID: 36519267 DOI: 10.1111/1744-7917.13162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 11/01/2022] [Accepted: 11/27/2022] [Indexed: 06/17/2023]
Abstract
Insect olfactory receptors (iORs) with atypical 7-transmembrane domains, unlike Chordata olfactory receptors, are not in the GPCR protein family. iORs selectively bind to volatile ligands in the environment and affect essential insect behaviors. In this study, we constructed a new platform (iORbase, https://www.iorbase.com) for the structural and functional analysis of iORs based on a combined algorithm for gene annotation and protein structure prediction. Moreover, it provides the option to calculate the binding affinities and binding residues between iORs and pheromone molecules by virtual screening of docking. Furthermore, iORbase supports the automatic structural and functional prediction of user-submitted iORs or pheromones. iORbase contains the well-analyzed results of approximately 6 000 iORs and their 3D protein structures identified from 59 insect species and 2 077 insect pheromones from the literature, as well as approximately 12 million pairs of simulated interactions between functional iORs and pheromones. We also built 4 online modules, iORPDB, iInteraction, iModelTM, and iOdorTool to easily retrieve and visualize the 3D structures and interactions. iORbase can help greatly improve the experimental efficiency and success rate, identify new insecticide targets, or develop electronic nose technology. This study will shed light on the olfactory recognition mechanism and evolutionary characteristics from the perspectives of omics and macroevolution.
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Affiliation(s)
- Qian Li
- School of Life Sciences, Key Laboratory for Space Bioscience and Biotechnology, Northwestern Polytechnical University, Xi'an, China
| | - Yi-Feng Zhang
- School of Life Sciences, Key Laboratory for Space Bioscience and Biotechnology, Northwestern Polytechnical University, Xi'an, China
| | - Tian-Min Zhang
- School of Life Sciences, Key Laboratory for Space Bioscience and Biotechnology, Northwestern Polytechnical University, Xi'an, China
- College of Life Sciences, Shaanxi Normal University, Xi'an, China
| | - Jia-Hui Wan
- School of Life Sciences, Key Laboratory for Space Bioscience and Biotechnology, Northwestern Polytechnical University, Xi'an, China
| | - Yu-Dan Zhang
- School of Life Sciences, Key Laboratory for Space Bioscience and Biotechnology, Northwestern Polytechnical University, Xi'an, China
| | - Hui Yang
- School of Life Sciences, Key Laboratory for Space Bioscience and Biotechnology, Northwestern Polytechnical University, Xi'an, China
| | - Yuan Huang
- College of Life Sciences, Shaanxi Normal University, Xi'an, China
| | - Chang Xu
- College of Life Sciences, Shaanxi Normal University, Xi'an, China
| | - Gang Li
- College of Life Sciences, Shaanxi Normal University, Xi'an, China
| | - Hui-Meng Lu
- School of Life Sciences, Key Laboratory for Space Bioscience and Biotechnology, Northwestern Polytechnical University, Xi'an, China
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6
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Lin X, Wang F, Lu Y, Wang J, Chen J, Yu Y, Tao X, Xiao Y, Peng Y. A review on edible insects in China: Nutritional supply, environmental benefits, and potential applications. Curr Res Food Sci 2023; 7:100596. [PMID: 37744556 PMCID: PMC10517268 DOI: 10.1016/j.crfs.2023.100596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 09/14/2023] [Accepted: 09/14/2023] [Indexed: 09/26/2023] Open
Abstract
This review explored the potential of edible insects to address the challenges of malnutrition and food security. Although grain production in China has met the Food and Agriculture Organization standards, the shortage of protein supply is still a big issue. Moreover, expanding livestock farming is considered unsustainable and environmentally unfriendly. Edible insects have become an alternative with higher sustainable and ecological properties. There are 324 species of insects currently consumed in China, and they have high nutritional value, with a rich source of protein and unsaturated fatty acids. Insect farming provides numerous benefits, including green feeds for livestock, poultry, and aquaculture, sustainable organic waste management, as well as industrial and pharmaceutical raw materials. The food toxicological evaluations conducted in China indicated that edible insects are safe for general consumption by the Chinese, but allergies and other related food safety issues should not be ignored. Consumer acceptance is another barrier to overcome, with different schemas between China and Western countries. More research on the potential functions of edible insects and their product development may enhance their acceptance in China. Overall, incorporating edible insects into our diet is a promising solution to address challenges related to protein supply and food security. To ensure safety and sustainability, appropriate legislation, quality regulations, large-scale insect farms, and acceptable processing techniques are necessary. Moreover, more scientific research and social awareness are required to promote the culture and utilization of edible insects in China.
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Affiliation(s)
- Xueying Lin
- Faculty of Medicine, Macau University of Science and Technology, Taipa, Macao SAR, 999078, China
| | - Feifan Wang
- Faculty of Medicine, Macau University of Science and Technology, Taipa, Macao SAR, 999078, China
| | - Yuting Lu
- Faculty of Medicine, Macau University of Science and Technology, Taipa, Macao SAR, 999078, China
| | - Jiarui Wang
- Faculty of Medicine, Macau University of Science and Technology, Taipa, Macao SAR, 999078, China
| | - Jingwen Chen
- Faculty of Medicine, Macau University of Science and Technology, Taipa, Macao SAR, 999078, China
| | - Yingxin Yu
- Guangdong-Hong Kong-Macao Joint Laboratory for Contaminants Exposure and Health, Guangdong Key Laboratory of Environmental Catalysis and Health Risk Control, Institute of Environmental Health and Pollution Control, Guangdong University of Technology, Guangzhou, 510006, China
| | - Xiaoyu Tao
- Faculty of Medicine, Macau University of Science and Technology, Taipa, Macao SAR, 999078, China
| | - Ying Xiao
- Faculty of Medicine, Macau University of Science and Technology, Taipa, Macao SAR, 999078, China
| | - Ye Peng
- Faculty of Medicine, Macau University of Science and Technology, Taipa, Macao SAR, 999078, China
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Turck D, Bohn T, Castenmiller J, De Henauw S, Hirsch‐Ernst KI, Maciuk A, Mangelsdorf I, McArdle HJ, Naska A, Pelaez C, Pentieva K, Siani A, Thies F, Tsabouri S, Vinceti M, Aguilera‐Gómez M, Cubadda F, Frenzel T, Heinonen M, Marchelli R, Neuhäuser‐Berthold M, Poulsen M, Maradona MP, Siskos A, Schlatter JR, van Loveren H, Zakidou P, Ververis E, Knutsen HK. Safety of UV-treated powder of whole yellow mealworm ( Tenebrio molitor larva) as a novel food pursuant to Regulation (EU) 2015/2283. EFSA J 2023; 21:e08009. [PMID: 37274457 PMCID: PMC10233460 DOI: 10.2903/j.efsa.2023.8009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/06/2023] Open
Abstract
Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on UV-treated powder of whole yellow mealworm (Tenebrio molitor larva) as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The term yellow mealworm refers to the larval form of the insect species T. molitor. The NF is the UV-treated powder of the whole, thermally dried yellow mealworm. The NF consists mainly of crude protein, fat, digestible carbohydrates and fibre (chitin). The Panel notes that the levels of contaminants in the NF highly depend on the occurrence levels of these substances in the insect feed. The Panel notes furthermore that there are no safety concerns regarding the stability of the NF if the NF complies with the proposed specification limits during its entire shelf life. The NF has a high protein content, although the true protein content in the NF is overestimated when using the nitrogen-to-protein conversion factor of 6.25, due to the presence of non-protein nitrogen. The applicant proposed to use the NF as an ingredient in various food products, such as bakery products, pasta, compotes of fruit/vegetables and cheese. The target population is the general population. The Panel notes that considering the composition of the NF, the proposed conditions of use and that the NF will not be the sole source of dietary protein, the consumption of the NF is not nutritionally disadvantageous. Despite the UV treatment, the Panel notes that the NF is not a significant dietary contributor of vitamin D3. The submitted toxicity studies from the literature did not raise safety concerns. The Panel considers that the consumption of the NF may induce primary sensitisation and allergic reactions to yellow mealworm proteins and may cause allergic reactions in subjects with allergies to crustaceans and dust mites. Additionally, allergens from the feed may end up in the NF. With the exception of possible allergenicity, the Panel concludes that the NF is safe under the proposed uses and use levels.
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Siddiqui SA, Li C, Aidoo OF, Fernando I, Haddad MA, Pereira JA, Blinov A, Golik A, Câmara JS. Unravelling the potential of insects for medicinal purposes - A comprehensive review. Heliyon 2023; 9:e15938. [PMID: 37206028 PMCID: PMC10189416 DOI: 10.1016/j.heliyon.2023.e15938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 04/20/2023] [Accepted: 04/27/2023] [Indexed: 05/21/2023] Open
Abstract
Entomotherapy, the use of insects for medicinal purposes, has been practised for centuries in many countries around the world. More than 2100 edible insect species are eaten by humans, but little is known about the possibility of using these insects as a promising alternative to traditional pharmaceuticals for treating diseases. This review offers a fundamental understanding of the therapeutic applications of insects and how they might be used in medicine. In this review, 235 insect species from 15 orders are reported to be used as medicine. Hymenoptera contains the largest medicinal insect species, followed by Coleoptera, Orthoptera, Lepidoptera, and Blattodea. Scientists have examined and validated the potential uses of insects along with their products and by-products in treating various diseases, and records show that they are primarily used to treat digestive and skin disorders. Insects are known to be rich sources of bioactive compounds, explaining their therapeutic features such as anti-inflammatory, antimicrobial, antiviral, and so on. Challenges associated with the consumption of insects (entomophagy) and their therapeutic uses include regulation barriers and consumer acceptance. Moreover, the overexploitation of medicinal insects in their natural habitat has led to a population crisis, thus necessitating the investigation and development of their mass-rearing procedure. Lastly, this review suggests potential directions for developing insects used in medicine and offers advice for scientists interested in entomotherapy. In future, entomotherapy may become a sustainable and cost-effective solution for treating various ailments and has the potential to revolutionize modern medicine.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, 49610 D-Quakenbrück, Germany
- Corresponding author. Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany.
| | - Chujun Li
- Guangzhou Unique Biotechnology Co., Ltd, 510663, Guangzhou, China
- State Key Laboratory of Biocontrol, School of Life Science, Sun Yat-sen University, Guangzhou, 510006, China
| | - Owusu Fordjour Aidoo
- Department of Biological, Physical and Mathematical Sciences, University of Environment and Sustainable Development, 00233, Somanya, Ghana
| | - Ito Fernando
- Department of Plant Pest and Diseases, Faculty of Agriculture, Universitas Brawijaya, Malang, 65145, East Java, Indonesia
| | - Moawiya A. Haddad
- Department of Nutrition and Food Processing, Faculty of Agricultural Technology, Al-Balqa Applied University, 19117, Al-Salt, Jordan
| | - Jorge A.M. Pereira
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Andrey Blinov
- North Caucasus Federal University, Pushkina Street 1, 355009, Stavropol, Russia
| | - Andrey Golik
- North Caucasus Federal University, Pushkina Street 1, 355009, Stavropol, Russia
| | - José S. Câmara
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
- Corresponding author. CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.
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Qian L, Chen BJ, Gui FR, Qin Y, Deng P, Liao HJ. Nutritional and Feeding Adaptability of Clanis bilineata tsingtauica Larvae to Different Cultivars of Soybean, ( Glycine max). Foods 2023; 12:foods12081721. [PMID: 37107517 PMCID: PMC10137361 DOI: 10.3390/foods12081721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 04/13/2023] [Accepted: 04/16/2023] [Indexed: 04/29/2023] Open
Abstract
The larvae of Clanis bilineata tsingtauica, a special species of Chinese edible insect, are of great nutritional, medicinal and economic value to humans. This study aimed to clarify the effect of different soybean varieties (Guandou-3 (G3), Ruidou-1 (R1), September cold (SC)) on the nutritional quality and feeding selection behavior of C. bilineata tsingtauica larvae. The results showed that soybean isoleucine (Ile) and phenylalanine (Phe) were positively correlated with larval host selection (HS) and protein content. The order of soybean plants selected by C. bilineata tsingtauica larvae was R1 > SC > G3, and they selected R1 significantly higher than SC and G3 by 50.55% and 109.01%, respectively. The protein content of the larvae fed on R1 was also the highest among the three cultivars. In addition, a total of 17 volatiles belonging to 5 classes were detected from soybeans: aldehydes, esters, alcohols, ketones, and heterocyclic compounds. Pearson's analysis showed that soybean methyl salicylate was positively correlated with larval HS and their protein content, and soybean 3-octenol was negatively correlated with larval HS and their palmitic acid content. In conclusion, C. bilineata tsingtauica larvae are more adapted to R1 than to the other two soybean species. This study provides a theoretical basis for the production of more protein-rich C. bilineata tsingtauica in the food industry.
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Affiliation(s)
- Lei Qian
- Institute of Leisure Agriculture, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Bo-Jian Chen
- College of Haide, Ocean University of China, Qingdao 266100, China
| | - Fu-Rong Gui
- State Key Laboratory of Conservation and Utilization of Biological Resources of Yunnan, College of Plant Protection, Yunnan Agricultural University, Kunming 650500, China
| | - Yi Qin
- Institute of Leisure Agriculture, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Pan Deng
- Institute of Leisure Agriculture, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Huai-Jian Liao
- Institute of Leisure Agriculture, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
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10
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Zhang E, Ji X, Ouyang F, Lei Y, Deng S, Rong H, Deng X, Shen H. A minireview of the medicinal and edible insects from the traditional Chinese medicine (TCM). Front Pharmacol 2023; 14:1125600. [PMID: 37007003 PMCID: PMC10060509 DOI: 10.3389/fphar.2023.1125600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Accepted: 03/08/2023] [Indexed: 03/18/2023] Open
Abstract
Entomoceuticals define a subset of pharmaceuticals derived from insects. The therapeutic effect of insect-derived drugs has been empirically validated by the direct use of various folk medicines originating from three sources in particular: the glandular secretions of insects (e.g., silk, honey, venom), the body parts of the insect or the whole used live or by various processing (e.g., cooked, toasted, ground), and active ingredients extracted from insects or insect-microbe symbiosis. Insects have been widely exploited in traditional Chinese medicine (TCM) relative to other ethnomedicines, especially in the prospect of insect species for medicinal uses. It is noticeable that most of these entomoceuticals are also exploited as health food for improving immune function. In addition, some edible insects are rich in animal protein and have high nutritional value, which are used in the food field, such as insect wine, health supplements and so on. In this review, we focused on 12 insect species that have been widely used in traditional Chinese herbal formulae but have remained less investigated for their biological properties in previous studies. We also combined the entomoceutical knowledge with recent advances in insect omics. This review specifies the underexplored medicinal insects from ethnomedicine and shows their specific medicinal and nutritional roles in traditional medicine.
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Affiliation(s)
- Enming Zhang
- School of Sports Medicine and Physical Therapy, Beijing Sport University, Beijing, China
| | - Xin Ji
- School of Sports Medicine and Physical Therapy, Beijing Sport University, Beijing, China
| | - Fang Ouyang
- Institute of Zoology, Chinese Academy of Science, Beijing, China
| | - Yang Lei
- College of Arts and Sciences, Boston University, Boston, MA, United States
| | - Shun Deng
- Sichuan Provincial Orthopedic Hospital, Chengdu, China
- *Correspondence: Shun Deng, ; Haibo Rong,
| | - Haibo Rong
- Sichuan Provincial Orthopedic Hospital, Chengdu, China
- *Correspondence: Shun Deng, ; Haibo Rong,
| | - Xuangen Deng
- Sichuan Provincial Orthopedic Hospital, Chengdu, China
| | - Hai Shen
- Sichuan Provincial Orthopedic Hospital, Chengdu, China
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11
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Hăbeanu M, Gheorghe A, Mihalcea T. Nutritional Value of Silkworm Pupae ( Bombyx mori) with Emphases on Fatty Acids Profile and Their Potential Applications for Humans and Animals. INSECTS 2023; 14:insects14030254. [PMID: 36975939 PMCID: PMC10051144 DOI: 10.3390/insects14030254] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 02/24/2023] [Accepted: 02/27/2023] [Indexed: 05/27/2023]
Abstract
Bombyx mori is an ideal lepidopteran species representative of many scientific studies, a model of studies for medicine and a significant insect from an ecological standpoint. This review was performed to summarize the fatty acids (FA) composition of silkworm pupae (SP) that are associated with other important compounds that could add value to SP, diversifying the ways of valorization. The proposal to complete plant-based feeds with insect-based feeds represents a viable option to beneficially impact human and animal health and the environment. The quality and quantity of fats consumed significantly impact the aetiology of certain diseases. The key compounds of fat named essential FA (EFA) substantially influence the prevention and treatment of several diseases through their nutraceutical functions. Due to its excellent profile in nutrients such as protein and fat, amino acids and fatty acids composition, SP has become an important alternative feed ingredient and source of EFA. SP is a by-product that was discarded in large quantities. Following the need to act to improve human health and reduce climate change impact, many researchers focused on studying SP applications in the medical and agricultural industries. Several authors noticed an improvement in the health markers by using SP. The feed cost for the animal was reduced with economic implications. Minimization of environmental impact was recorded. Few precautions were recommended regarding SP use, although they should not be ignored. The composition of SP and its potential for use in various industries provides us with persuasive arguments for continuing to develop the sericulture industry.
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12
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Tzompa-Sosa DA, Sogari G, Copelotti E, Andreani G, Schouteten JJ, Moruzzo R, Liu A, Li J, Mancini S. What motivates consumers to accept whole and processed mealworms in their diets? A five-country study. FUTURE FOODS 2023. [DOI: 10.1016/j.fufo.2023.100225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023] Open
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13
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Palmieri N, Nervo C, Torri L. Consumers’ attitudes towards sustainable alternative protein sources: Comparing seaweed, insects and jellyfish in Italy. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2022.104735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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14
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Qian L, Chen BJ, Deng P, Gui FR, Cao Y, Qin Y, Liao HJ. TM7 ( Saccharibacteria) regulates the synthesis of linolelaidic acid and tricosanoic acid, and alters the key metabolites in diapause Clanis bilineata tsingtauica. Front Physiol 2023; 14:1093713. [PMID: 36846329 PMCID: PMC9950637 DOI: 10.3389/fphys.2023.1093713] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Accepted: 01/30/2023] [Indexed: 02/12/2023] Open
Abstract
Good exploitation and utilization of edible insects can effectively alleviate global food security crisis in years. The study on diapause larvae of Clanis bilineata tsingtauica (DLC) was conducted to explore how gut microbiota regulate the nutrients synthesis and metabolism of edible insects. The results showed that C. bilineata tsingtauica maintained a total and stable nutrition levels at early phase of diapause. The activity of instetinal enzymes in DLC fluctuated markedly with diapause time. Additionally, Proteobacteria and Firmicutes were the predominant taxa, and TM7 (Saccharibacteria) was the marker species of gut microbiota in DLC. Combined the gene function prediction analysis with Pearson correlation analysis, TM7 in DLC was mainly involved in the biosynthesis of diapause-induced differential fatty acids, i.e., linolelaidic acid (LA) and tricosanoic acid (TA), which was probably regulated by changing the activity of protease and trehalase, respectively. Moreover, according to the non-target metabolomics, TM7 might regulate the significant differential metabolites, i.e., D-glutamine, N-acetyl-d-glucosamine and trehalose, via the metabolism of amino acid and carbohydrate pathways. These results suggest that TM7 increased LA and decreased TA via the intestinal enzymes, and altered intestinal metabolites via the metabolism pathways, maybe a key mechanism for regulating the nutrients synthesis and metabolisms in DLC.
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Affiliation(s)
- Lei Qian
- Institute of Leisure Agriculture, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Bo-jian Chen
- College of Haide, Ocean University of China, Qingdao, China
| | - Pan Deng
- Institute of Leisure Agriculture, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Fu-rong Gui
- State Key Laboratory of Conservation and Utilization of Biological Resources of Yunnan, College of Plant Protection, Yunnan Agricultural University, Kunming, China
| | - Ye Cao
- Institute of Leisure Agriculture, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Yi Qin
- Institute of Leisure Agriculture, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Huai-jian Liao
- Institute of Leisure Agriculture, Jiangsu Academy of Agricultural Sciences, Nanjing, China,College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China,*Correspondence: Huai-jian Liao,
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15
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Gałęcki R, Bakuła T, Gołaszewski J. Foodborne Diseases in the Edible Insect Industry in Europe-New Challenges and Old Problems. Foods 2023; 12:770. [PMID: 36832845 PMCID: PMC9956073 DOI: 10.3390/foods12040770] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 01/25/2023] [Accepted: 02/07/2023] [Indexed: 02/15/2023] Open
Abstract
Insects play a key role in European agroecosystems. Insects provide important ecosystem services and make a significant contribution to the food chain, sustainable agriculture, the farm-to-fork (F2F) strategy, and the European Green Deal. Edible insects are regarded as a sustainable alternative to livestock, but their microbiological safety for consumers has not yet been fully clarified. The aim of this article is to describe the role of edible insects in the F2F approach, to discuss the latest veterinary guidelines concerning consumption of insect-based foods, and to analyze the biological, chemical, and physical hazards associated with edible insect farming and processing. Five groups of biological risk factors, ten groups of chemical risk factors, and thirteen groups of physical risks factors have been identified and divided into sub-groups. The presented risk maps can facilitate identification of potential threats, such as foodborne pathogens in various insect species and insect-based foods. Ensuring safety of insect-based foods, including effective control of foodborne diseases, will be a significant milestone on the path to maintaining a sustainable food chain in line with the F2F strategy and EU policies. Edible insects constitute a new category of farmed animals and a novel link in the food chain, but their production poses the same problems and challenges that are encountered in conventional livestock rearing and meat production.
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Affiliation(s)
- Remigiusz Gałęcki
- Department of Veterinary Prevention and Feed Hygiene, Faculty of Veterinary Medicine, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland
| | - Tadeusz Bakuła
- Department of Veterinary Prevention and Feed Hygiene, Faculty of Veterinary Medicine, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland
| | - Janusz Gołaszewski
- Center for Bioeconomy and Renewable Energies, Department of Genetics, Plant Breeding and Bioresource Engineering, Faculty of Agriculture and Forestry, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland
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16
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Edible insects: Tendency or necessity (a review). EFOOD 2023. [DOI: 10.1002/efd2.58] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
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17
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Mahanta DK, Komal J, Samal I, Bhoi TK, Dubey VK, Pradhan K, Nekkanti A, Gouda MNR, Saini V, Negi N, Bhateja S, Jat HK, Jeengar D. Nutritional aspects and dietary benefits of "Silkworms": Current scenario and future outlook. Front Nutr 2023; 10:1121508. [PMID: 36742434 PMCID: PMC9892554 DOI: 10.3389/fnut.2023.1121508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Accepted: 01/06/2023] [Indexed: 01/20/2023] Open
Abstract
In the current scenario, it is estimated that by 2050, there will be an additional 2.5 billion people and a 70% increase in food demand. Crop yields are not increasing fast enough to support global needs, and world agriculture is facing several serious challenges. Therefore, insects can be a nutritious alternative to meet the ever-increasing food demand in the present and future. The majority of insect consumption occurs in developing countries, with approximately 1,900 insect species consumed worldwide. Food and feed derived from them are of high quality, have a high feed conversion ratio and emit a low level of greenhouse gases. Among insects silkworms are beneficial to humans, not only because of their high nutritional value, but also because of their several pharmacological properties. Silkworm eggs, larvae, and pupae contains high amount of proteins, oils, minerals, vitamins, and several other beneficial components which are nutritious as well as have positive effect on human health. Studies have shown that silkworm pupae protect the liver, enhance immunity, inhibit apoptosis, inhibit cancer, inhibit tumor growth, inhibit microbial growth, regulate blood glucose and blood lipids, and lower blood pressure. This review paper summerized the nutritional value of different life stages of silkworm, nutritional comparison of silkworm with the major human foods, and the effects of silkworm consumption on human health, thus ittargets to generate interest toward in sericulture and improve human health by using silkworm as a nutritious food and attain sustainability in food and nutritional security.
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Affiliation(s)
- Deepak Kumar Mahanta
- Department of Entomology, Dr. Rajendra Prasad Central Agricultural University, Samastipur, Bihar, India
| | - J. Komal
- Department of Entomology, Navsari Agricultural University, Navsari, Gujarat, India
| | - Ipsita Samal
- Department of Entomology, Sri Sri University, Cuttack, Odisha, India
| | - Tanmaya Kumar Bhoi
- Forest Protection Division, ICFRE – Arid Forest Research Institute (AFRI), Jodhpur, Rajasthan, India
| | - Vinod Kumar Dubey
- Department of Entomology, Dr. Rajendra Prasad Central Agricultural University, Samastipur, Bihar, India
| | - Kiranamaya Pradhan
- Department of Entomology, University of Agricultural Sciences, Dharwad, India
| | - Aarthi Nekkanti
- Department of Entomology, Indira Gandhi Krishi Vishwavidyalaya, Raipur, India
| | - M. N. Rudra Gouda
- Division of Entomology, Indian Agricultural Research Institute, New Delhi, India
| | - Varun Saini
- Department of Seed Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, India
| | - Nikita Negi
- Department of Entomology, Indira Gandhi Krishi Vishwavidyalaya, Raipur, India
| | - Sheenam Bhateja
- Department of Entomology, Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan, India
| | - Hansa Kumari Jat
- Department of Entomology, Rajasthan Agricultural Research Institute, Durgapur, Jaipur, Rajasthan, India
| | - Deepika Jeengar
- Department of Entomology, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India
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18
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Tzompa-Sosa DA, Moruzzo R, Mancini S, Schouteten JJ, Liu A, Li J, Sogari G. Consumers' acceptance toward whole and processed mealworms: A cross-country study in Belgium, China, Italy, Mexico, and the US. PLoS One 2023; 18:e0279530. [PMID: 36630382 PMCID: PMC9833582 DOI: 10.1371/journal.pone.0279530] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Accepted: 11/03/2022] [Indexed: 01/12/2023] Open
Abstract
The interest in edible insects as food is growing, both in traditional and non-traditional insect-eating countries given their advantages in terms of sustainability and nutritional content. However, only a few studies have conducted cross-country investigations on the acceptance of including processed or whole insects in the diet. Thus, this study aimed to examine to which extent consumers were accepting (i) whole and visible mealworms, (ii) processed mealworms in their diet and (iii) to explore the factors affecting the acceptance level of consuming mealworms in countries with and without entomophagy tradition. An online survey was applied to collect responses (3,006) from five countries-i.e., Belgium, China, Italy, Mexico, and the US-using a quota sampling method. Moreover, an information treatment was included with about half of the participants receiving information about the advantages of edible insects as food (ingredient) and the presence of food safety regulations. Across countries, gender was the main factor affecting acceptance level as men accepted mealworms more than women. Entomophagy tradition mainly explained the differences among countries. Countries with entomophagy traditions (Mexico and China) showed higher acceptance of including whole or processed mealworms in the diet compared to countries with no entomophagy traditions (i.e., Belgium, Italy, and the US). While information and age did affect differently the acceptance of including processed mealworms in countries with entomophagy traditions showing that consumer acceptance was affected by information in Mexico and by age in China. Whereas it was found that younger people (below 42 years old) in countries without entomophagy tradition were more open to accepting processed mealworms in their diet. Moreover, across countries, the acceptance of including processed mealworms was higher compared to whole mealworms. These findings provide insights into which consumer segments to target and the potential impact of information when introducing new insect-based foods in countries with and without entomophagy traditions.
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Affiliation(s)
- Daylan Amelia Tzompa-Sosa
- Department of Food Technology, Safety and Health, Food structure and Function Research Group, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
- Department of Veterinary Sciences, University of Pisa, Pisa, Italy
| | - Roberta Moruzzo
- Department of Veterinary Sciences, University of Pisa, Pisa, Italy
| | - Simone Mancini
- Department of Veterinary Sciences, University of Pisa, Pisa, Italy
- Interdepartmental Research Center Nutrafood “Nutraceuticals and Food for Health”, University of Pisa, Pisa, Italy
| | | | - Aijun Liu
- China Center for Food Security Studies, Nanjing Agricultural University, Nanjing, China
| | - Jie Li
- Charles H. Dyson School of Applied Economics and Management, Cornell University, Ithaca, New York, United States of America
| | - Giovanni Sogari
- Department of Food and Drug, University of Parma, Parma, Italy
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19
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Suresh S, Mohd Zaini NS, Rahim MHA, Ahmad NH. Insects and worms as an alternative protein source in the halal food industry. INNOVATION OF FOOD PRODUCTS IN HALAL SUPPLY CHAIN WORLDWIDE 2023:127-148. [DOI: 10.1016/b978-0-323-91662-2.00012-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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20
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Yang M, Zhang Z, Wang Z. Does Internet use connect smallholder farmers to a healthy diet? Evidence from rural China. Front Nutr 2023; 10:1122677. [PMID: 37153910 PMCID: PMC10157090 DOI: 10.3389/fnut.2023.1122677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Accepted: 03/30/2023] [Indexed: 05/10/2023] Open
Abstract
Introduction Undernutrition and micronutrient malnutrition remain problems of significant magnitude among small-scale subsistence farmers, posing a serious threat to their health and well-being. Developing a healthy diet can effectively reduce this threat. Fortunately, the Internet can speed up the process. Methods Based on survey data from 5,114 farm households in nine provinces in China, this study quantitatively assesses the impact of Internet use on the dietary quality of smallholder farmers using OLS regression models and PSM models. Results/Discussion (1) Internet use can significantly contribute to dietary diversity and dietary rationality among smallholder farmers, thus optimizing their dietary structure. (2) Internet use significantly increased the average consumption amounts of milk and its products (2.9 g), fruits (21.5 g), eggs (7.5 g), and vegetables (27.1 g), while also decreasing the intake of salts (1.5 g) and oil (3.8 g). (3) The pull of internet use to improve diet quality is more significant for smallholder households with lower levels of education, older heads of households, and higher household incomes. (4) A possible mechanism is that Internet use increases household income and information access skills of rural residents, thus improving their dietary quality. In summary, governments should further promote Internet penetration in rural areas for health purposes.
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Affiliation(s)
- Mingwei Yang
- Research Center for Economy of Upper Reaches of the Yangtse River, Chongqing Technology and Business University, Chongqing, China
- Qinghai University Library, Qinghai University, Xining, Qinghai, China
- *Correspondence: Mingwei Yang,
| | - Zhiyong Zhang
- Research Center for Economy of Upper Reaches of the Yangtse River, Chongqing Technology and Business University, Chongqing, China
| | - Zheng Wang
- Research Center for Economy of Upper Reaches of the Yangtse River, Chongqing Technology and Business University, Chongqing, China
- School of Economics and Management, Taiyuan Normal University, Taiyuan, China
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21
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Zhu Y, Begho T. Towards responsible production, consumption and food security in China: A review of the role of novel alternatives to meat protein. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100186] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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22
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Villaseñor VM, Navat Enriquez-Vara J, Urías-Silva JE, del Carmen Lugo-Cervantes E, Luna-Vital DA, Mojica L. Mexican grasshopper (Sphenarium purpurascens) as source of high protein flour: Techno-functional characterization, and in silico and in vitro biological potential. Food Res Int 2022; 162:112048. [DOI: 10.1016/j.foodres.2022.112048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 10/10/2022] [Accepted: 10/12/2022] [Indexed: 11/04/2022]
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23
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Jian S, Zhang L, Ding N, Yang K, Xin Z, Hu M, Zhou Z, Zhao Z, Deng B, Deng J. Effects of black soldier fly larvae as protein or fat sources on apparent nutrient digestibility, fecal microbiota, and metabolic profiles in beagle dogs. Front Microbiol 2022; 13:1044986. [PMID: 36504773 PMCID: PMC9733673 DOI: 10.3389/fmicb.2022.1044986] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Accepted: 10/25/2022] [Indexed: 11/26/2022] Open
Abstract
Black soldier fly (Hermetia illucens) larvae (BSFL) act as a biological system converting organic waste into protein and fat with great potential application as pet food. To evaluate the feasibility of BSFL as a protein and fat source, 20 healthy beagle dogs were fed three dietary treatments for 65 days, including (1) a basal diet group (CON group), (2) a basal diet that replaced 20% chicken meal with defatted black soldier fly larvae protein group (DBP group), and (3) a basal diet that replaced 8% mixed oil with black soldier fly larvae fat group (BF group). This study demonstrated that the serum biochemical parameters among the three groups were within the normal range. No difference (p > 0.05) was observed in body weight, body condition score, or antioxidant capacity among the three groups. The mean IFN-γ level in the BF group was lower than that in the CON group, but there was no significant difference (p > 0.05). Compared with the CON group, the DBP group had decreasing (p < 0.05) apparent crude protein and organic matter digestibility. Furthermore, the DBP group had decreasing (p < 0.05) fecal propionate, butyrate, total short-chain fatty acids (SCFAs), isobutyrate, isovalerate, and total branched-chain fatty acids (BCFAs) and increased (p < 0.05) fecal pH. Nevertheless, there was no difference (p > 0.05) in SCFAs or BCFAs between the CON and BF groups. The fecal microbiota revealed that Lachnoclostridium, Clostridioides, Blautia, and Enterococcus were significantly enriched in the DBP group, and Terrisporobacter and Ralstonia were significantly enriched in the BF group. The fecal metabolome showed that the DBP group significantly influenced 18 metabolic pathways. Integrating biological and statistical correlation analysis on differential fecal microbiota and metabolites between the CON and DBP groups found that Lachnoclostridium, Clostridioides, and Enterococcus were positively associated with biotin. In addition, Lachnoclostridium, Clostridioides, Blautia, and Enterococcus were positively associated with niacinamide, phenylalanine acid, fumaric acid, and citrulline and negatively associated with cadavrine, putrescine, saccharopine, and butyrate. In all, 20% DBP restrained the apparent CP and OM digestibility, thereby affecting hindgut microbial metabolism. In contrast, 8% BF in the dog diet showed no adverse effects on body condition, apparent nutrient digestibility, fecal microbiota, or metabolic profiles. Our findings are conducive to opening a new avenue for the exploitation of DBP and BF as protein and fat resources in dog food.
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Affiliation(s)
- Shiyan Jian
- Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou, China
| | - Limeng Zhang
- Guangzhou Qingke Biotechnology Co., Ltd., Guangzhou, Guangdong, China
| | - Ning Ding
- Guangzhou Customs Technology Center, Guangzhou, Guangdong, China
| | - Kang Yang
- Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou, China
| | - Zhongquan Xin
- Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou, China
| | - Minhua Hu
- Guangzhou General Pharmaceutical Research Institute Co., Ltd. (National Canine Laboratory Animal Resources Center), Guangzhou, Guangdong, China
| | - Zhidong Zhou
- Guangzhou General Pharmaceutical Research Institute Co., Ltd. (National Canine Laboratory Animal Resources Center), Guangzhou, Guangdong, China
| | - Zhihong Zhao
- Guangzhou General Pharmaceutical Research Institute Co., Ltd. (National Canine Laboratory Animal Resources Center), Guangzhou, Guangdong, China
| | - Baichuan Deng
- Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou, China,*Correspondence: Baichuan Deng,
| | - Jinping Deng
- Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, National Engineering Research Center for Breeding Swine Industry, College of Animal Science, South China Agricultural University, Guangzhou, China,Jinping Deng,
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24
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Insight into the silkworm pupae: Modification technologies and functionality of the protein and lipids. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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25
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Aguilar-Toalá JE, Cruz-Monterrosa RG, Liceaga AM. Beyond Human Nutrition of Edible Insects: Health Benefits and Safety Aspects. INSECTS 2022; 13:insects13111007. [PMID: 36354831 PMCID: PMC9692588 DOI: 10.3390/insects13111007] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 10/26/2022] [Accepted: 10/27/2022] [Indexed: 05/30/2023]
Abstract
Nowadays, edible insects are considered an outstanding source of nutrients, primarily because they contain high-quality protein, amino acids, and vitamins. Insects are considered a promising alternative protein source towards alleviating future global food shortage problems due to their production considered as being more sustainable by using less agricultural land and water, as well as releasing a smaller amount of greenhouse gas emissions. However, other important aspects to consider about the consumption of edible insects include their health benefits and some safety aspects, which has been relatively overlooked. In this sense, edible insects contain bioactive compounds that can provide diverse bioactivities, such as antioxidant, antihypertensive, anti-inflammatory, antimicrobial, and immunomodulatory with a positive impact on human health. On the other hand, edible insects are a nutrient-rich food that can provide a perfect growth medium for diverse microorganisms, as well as possess some anti-nutritive factors. These two main aspects could represent food safety concerns for consumers. In this context, recent scientific evidence indicates that preservation methods, mainly thermal treatments, utilized in the cooking or processing of edible insects decreased the microbial levels and anti-nutritive factors, which suggests that edible insects do not represent a critical biological risk to humans. Besides, edible insects could have a positive effect on gut microbiota, either by their pre-biotic effect or their antimicrobial activity towards pathogens. Thus, this review is focused on studies related to the health benefits of edible insects and their isolated components, as well as discussion about potential issues related to their microbial content and anti-nutritive factors; this review will provide a synopsis on whether edible insects may be considered safe for human consumption.
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Affiliation(s)
- José E. Aguilar-Toalá
- Departamento de Ciencias de la Alimentación, División de Ciencias Biológicas y de la Salud, Universidad Autónoma Metropolitana, Unidad Lerma, Av. de las Garzas 10, Col. El Panteón, Lerma de Villada 52005, Estado de México, Mexico
| | - Rosy G. Cruz-Monterrosa
- Departamento de Ciencias de la Alimentación, División de Ciencias Biológicas y de la Salud, Universidad Autónoma Metropolitana, Unidad Lerma, Av. de las Garzas 10, Col. El Panteón, Lerma de Villada 52005, Estado de México, Mexico
| | - Andrea M. Liceaga
- Protein Chemistry and Bioactive Peptides Laboratory, Department of Food Science, Purdue University, 745 Agriculture Mall Dr., West Lafayette, IN 47907, USA
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Ramanantsalama RV, Ganzhorn JU, Vololona J, Goodman SM. Bat flies: source of supplement nutrients for an endemic Malagasy fruit bat. TROPICAL ZOOLOGY 2022. [DOI: 10.4081/tz.2022.107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Among frugivorous vertebrates, the nutritional composition of consumed fruits often needs supplementing by other food types, such as leaves, pollen or invertebrates, to meet dietary requirements. The endemic Malagasy fruit bat, Rousettus madagascariensis (Pteropodidae), actively feeds on their dipteran fly ectoparasites, principally of the family Nycteribiidae and Streblidae, during grooming activities. Since bat flies take blood meals from their hosts, the consumption of these flies by bats might represent a mechanism of recycling and reducing the loss of important nutritional components, such as minerals or proteins and fatty acids. The contribution of these ectoparasites to the diet of R. madagascariensis is 4–10% of the daily protein requirements. This is an important proportion for a species considered to be exclusively frugivorous.
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Delgado L, Garino C, Moreno FJ, Zagon J, Broll H. Sustainable Food Systems: EU Regulatory Framework and Contribution of Insects to the Farm-To-Fork Strategy. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2130354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Lidia Delgado
- European Commission, Joint Research Center (JRC), Belgium
| | - Cristiano Garino
- Department of Food Safety, German Federal Institute for Risk Assessment (BfR), Berlin, Germany
| | | | - Jutta Zagon
- Department of Food Safety, German Federal Institute for Risk Assessment (BfR), Berlin, Germany
| | - Hermann Broll
- Department of Food Safety, German Federal Institute for Risk Assessment (BfR), Berlin, Germany
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Illa J, Yuguero O. An Analysis of the Ethical, Economic, and Environmental Aspects of Entomophagy. Cureus 2022; 14:e26863. [PMID: 35974846 PMCID: PMC9375121 DOI: 10.7759/cureus.26863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/14/2022] [Indexed: 11/21/2022] Open
Abstract
Population growth is causing a high demand for meat products, which, coupled with the current climate crisis, has fueled research into alternative protein sources. This review discusses the role of edible insects as an alternative protein source to complement our diet. We compare nutritional, environmental, economic, and food safety aspects between edible insects and current protein sources and conclude with a discussion on ethical considerations. Edible insects are a good protein source, with a higher average protein content than most protein-rich products we consume today. In addition, they provide fiber, fats such as monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs), and essential amino acids and are also rich in some minerals and vitamins. Product safety is yet to be studied; however, they have a much lower environmental impact than other intensive livestock products. Moreover, the production of edible insects is not expected to be expensive. The consumption of edible insects is a good alternative to conventional animal foods in modern times: a major climate crisis accompanied by numerous societal inequalities due to population growth.
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Abril S, Pinzón M, Hernández-Carrión M, Sánchez-Camargo ADP. Edible Insects in Latin America: A Sustainable Alternative for Our Food Security. Front Nutr 2022; 9:904812. [PMID: 35711558 PMCID: PMC9196879 DOI: 10.3389/fnut.2022.904812] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Accepted: 04/19/2022] [Indexed: 12/20/2022] Open
Abstract
Nowadays, the food industry faces paramount challenges in different areas, since worldwide consumers are increasing every day, and at the same time, they are demanding new convenient products. Recent studies show that the current food production system is unsustainable over time and therefore is necessary to create new alternatives of production. New food trends are focused on the consumption of natural products, that have an eco-friendly production approach, and a beneficial nutritional profile for the consumer’s health. Hence, products are being created to not only have good organoleptic characteristics, but also to contain a wide variety of micro and macronutrients, and to be sustainable within their production. For this reason, the use of raw materials that satisfy the needs previously mentioned is being implemented. For instance, the use of insects as raw material, because they have a high protein content comparable to animal-based foods. Specifically, ants and crickets can contain between 9 and 77% protein of dry weight, while beef contains between 25 and 28%. On the other hand, insects present an ease and sustainable production system, compared to livestock farming, since some of them feed with food waste generated by humans. In addition, require less food for their upbringing; insects can convert 2 kg of feed into 1 kg of insect mass, while cattle use 8 kg of feed to produce 1 kg of body weight. On the other hand, there is evidence that insects produce fewer greenhouse gases during their production, for example, pigs produce between 10 and 100 times more greenhouse gases per kg of weight. United States, Mexico, Chile, Peru, and Argentina have begun to develop and consume these products; thus, promoting different and new ventures. Large-scale production of insect-based food products could help solve or even prevent the looming food problem and contribute to the sustainable development goals set by the United Nations. Thus, the aim of this review work was to compile and investigate the edible insect’s alternatives in Latin America, as well as the commercially available or potential derivative products. We discussed the nutritional value of edible insects, and how they could contribute to food security.
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Affiliation(s)
- Silvana Abril
- Department of Chemical and Food Engineering, Grupo de Diseño de Productos y Procesos (GDPP), Universidad de Los Andes, Bogotá, Colombia
| | - Mariana Pinzón
- Department of Chemical and Food Engineering, Grupo de Diseño de Productos y Procesos (GDPP), Universidad de Los Andes, Bogotá, Colombia
| | - María Hernández-Carrión
- Department of Chemical and Food Engineering, Grupo de Diseño de Productos y Procesos (GDPP), Universidad de Los Andes, Bogotá, Colombia
| | - Andrea Del Pilar Sánchez-Camargo
- Department of Chemical and Food Engineering, Grupo de Diseño de Productos y Procesos (GDPP), Universidad de Los Andes, Bogotá, Colombia
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Ma Y, Zhao S, Zhang X, Yang J, Gong J. Allergenicity of alcohol-soluble wasp pupal proteins and its impact on the gut microbiota. Clin Immunol 2022; 241:109069. [DOI: 10.1016/j.clim.2022.109069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 06/21/2022] [Accepted: 06/22/2022] [Indexed: 11/29/2022]
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Silkworm Pupae: A Functional Food with Health Benefits for Humans. Foods 2022; 11:foods11111594. [PMID: 35681343 PMCID: PMC9180533 DOI: 10.3390/foods11111594] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 05/23/2022] [Accepted: 05/27/2022] [Indexed: 11/17/2022] Open
Abstract
Silkworm pupae are insects that are beneficial to human health, not only for their high nutritional value but, more importantly, for the variety of pharmacological functions they can perform when consumed. Currently, there is a lot of interest in the pharmaceutical applications of silkworm pupae. In recent years, the biological functions of domestic silkworm pupae have gradually been identified and confirmed, especially for their beneficial effects on human health. Studies have found that silkworm pupae have positive effects on liver protection, immune enhancement, antiapoptosis, antitumour, antibacterial, regulation of blood glucose and blood lipids, and lowering of blood pressure. However, the pharmacological mechanisms and systemic safety of silkworm pupae have not been systematically evaluated. In this paper, the nutritional composition of the pupae of the domestic silkworm is first summarised. The pharmacological functions of silkworm pupae and their components are then classified, and their mechanisms of occurrence are described. In addition, we provide a preliminary evaluation of the safety of silkworm pupae, analyse their application prospects, and suggest future directions for further pharmacological function studies. The aim is to generate interest in the promotion of human health through the use of silkworm pupae.
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Qian L, Deng P, Chen F, Cao Y, Sun H, Liao H. The exploration and utilization of functional substances in edible insects: a review. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-022-00090-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
AbstractEdible insects as food have been considered as a core future protein source. Not only are edible insects abundant in nutrient value, but also have numbers of functional substances, which could provide a multiple valuable benefits for humans. This review examines and summarizes the functional substances in edible insects and their special effects for people, as well as the use and prospects for these functional substances. There are many functional substances in edible insects, such as antimicrobial peptides, interferon, sex attractant hormones, cordycepin, active polysaccharides, microelement, chitin/chitosan, steroidal material, vitamin, lecithin, etc., which could provide multiple benefits for human beings. These special functional substances could help people enhance immunity, inhibit tumor, regulate intestinal function, relieve fatigue, anti oxidation, protect against colds, improve sleeping, promote the growth and development, as well as reducing blood sugar and blood pressure, among others. According to these valuable efficacies, the functional substances extracted from edible insects can be exploited mainly in three ways: edible insects are used to discover new medicines or health care products for people; and edible insects are applied in chemical, agricultural, food technology, pollutant treatment and textile sectors; as well as being consumed as animal feedstuff for livestock and other animals, which indirectly meet the different requirements for humans. Currently, edible insects have generated global interest to be developed as different forms of products and has promoted more research and development. However, pupae and larvae are still the main consumption ways in the market, which is unacceptable to most people. It is expected that the edible insect industry would be prosperous and sustainable by integrating the power of beneficial policies and regulations, huge consumer demand and proper strategies of promotion and production.
Graphical Abstract
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Park SJ, Kim KY, Baik MY, Koh YH. Sericulture and the edible-insect industry can help humanity survive: insects are more than just bugs, food, or feed. Food Sci Biotechnol 2022; 31:657-668. [PMID: 35646418 PMCID: PMC9133288 DOI: 10.1007/s10068-022-01090-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 03/17/2022] [Accepted: 04/18/2022] [Indexed: 11/26/2022] Open
Abstract
The most serious threat which humans face is rapid global climate change, as the Earth shifts rapidly into a regime less hospitable to humans. To address the crisis caused by severe global climate change, it will be necessary to modify humankind's way of life. Because livestock production accounts for more than 14.5% of all greenhouse gas (GHG) emissions, it is critical to reduce the dependence of humans on protein nutrients and calories obtained from livestock. One way to do so is to use insects as food. Compared with typical livestock, farming edible insects (or "mini-livestock") produce fewer GHG emissions, require less space and water, involve shorter life cycles, and have higher feed conversion rates. It has been recently reported that consumption of certain insects can prevent or treat human diseases. This review goes beyond entomophagy to entomotherapy and their application to the food industry.
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Affiliation(s)
| | - Kee-Young Kim
- National Institute of Agricultural Science, Wanju-Gun, Jeollabuk-do Republic of Korea
| | - Moo-Yeol Baik
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi-do Republic of Korea
- Department of Food Innovation and Health, Kyung Hee University, Yongin, Gyeonggi-do Republic of Korea
| | - Young Ho Koh
- Ilsong Institute of Life Science, Hallym University, Seoul, Republic of Korea
- Department of Biomedical Gerontology, Hallym University Graduate School, Chuncheon, Gangwon-do Republic of Korea
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34
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Liu F, Li M, Wang Q, Yan J, Han S, Ma C, Ma P, Liu X, McClements DJ. Future foods: Alternative proteins, food architecture, sustainable packaging, and precision nutrition. Crit Rev Food Sci Nutr 2022; 63:6423-6444. [PMID: 35213241 DOI: 10.1080/10408398.2022.2033683] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
There are numerous challenges facing the modern food and agriculture industry that urgently need to be addressed, including feeding a growing global population, mitigating and adapting to climate change, decreasing pollution, waste, and biodiversity loss, and ensuring that people remain healthy. At the same time, foods should be safe, affordable, convenient, and delicious. The latest developments in science and technology are being deployed to address these issues. Some of the most important elements within this modern food design approach are encapsulated by the MATCHING model: Meat-reduced; Automation; Technology-driven; Consumer-centric; Healthy; Intelligent; Novel; and Globalization. In this review article, we focus on four key aspects that will be important for the creation of a new generation of healthier and more sustainable foods: emerging raw materials; structural design principles for creating innovative products; developments in eco-friendly packaging; and precision nutrition and customized production of foods. We also highlight some of the most important new developments in science and technology that are being used to create future foods, including food architecture, synthetic biology, nanoscience, and sensory perception.Supplemental data for this article is available online at https://doi.org/10.1080/10408398.2022.2033683.
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Affiliation(s)
- Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Moting Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Qiankun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Jun Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Shuang Han
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Cuicui Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Peihua Ma
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD, USA
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
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Wang Y, Zhang Y, Lou H, Wang C, Ni M, Yu D, Zhang L, Kang L. Hexamerin-2 Protein of Locust as a Novel Allergen in Occupational Allergy. J Asthma Allergy 2022; 15:145-155. [PMID: 35140476 PMCID: PMC8818979 DOI: 10.2147/jaa.s348825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Accepted: 01/18/2022] [Indexed: 11/23/2022] Open
Affiliation(s)
- Yu Wang
- College of Life Science, Institute of Life Sciences and Green Development, Hebei University, Baoding, Hebei Province, People’s Republic of China
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei Province, People’s Republic of China
| | - Yuan Zhang
- Department of Otolaryngology Head and Neck Surgery, Beijing TongRen Hospital, Capital Medical University, Beijing, People’s Republic of China
| | - Hongfei Lou
- Department of Otolaryngology Head and Neck Surgery, Beijing TongRen Hospital, Capital Medical University, Beijing, People’s Republic of China
| | - Chengshuo Wang
- Department of Otolaryngology Head and Neck Surgery, Beijing TongRen Hospital, Capital Medical University, Beijing, People’s Republic of China
| | - Ming Ni
- College of Life Science, Institute of Life Sciences and Green Development, Hebei University, Baoding, Hebei Province, People’s Republic of China
| | - Dan Yu
- State Key Laboratory of Integrated Management of Pest Insects and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing, 100101, People's Republic of China
| | - Luo Zhang
- Department of Otolaryngology Head and Neck Surgery, Beijing TongRen Hospital, Capital Medical University, Beijing, People’s Republic of China
| | - Le Kang
- College of Life Science, Institute of Life Sciences and Green Development, Hebei University, Baoding, Hebei Province, People’s Republic of China
- Guangzhou Laboratory, Guangzhou, 510320, People’s Republic of China
- Correspondence: Le Kang, College of Life Science, Hebei University, Baoding, Hebei Province, People’s Republic of China, Email ; Luo Zhang, Department of Otolaryngology Head and Neck Surgery, Beijing Tongren Hospital, Capital Medical University, No. 17, Hougou Hutong, Dongcheng Beijing Institute of Otolaryngology, District, Beijing, 100730, People’s Republic of China, Email
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Gan J, Zhao M, He Z, Sun L, Li X, Feng Y. The Effects of Antioxidants and Packaging Methods on Inhibiting Lipid Oxidation in Deep Fried Crickets ( Gryllus bimaculatus) during Storage. Foods 2022; 11:foods11030326. [PMID: 35159477 PMCID: PMC8833970 DOI: 10.3390/foods11030326] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 01/20/2022] [Accepted: 01/21/2022] [Indexed: 12/21/2022] Open
Abstract
This study aimed to investigate the effect of processing methods on inhibiting lipid oxidation of deep fried crickets (Gryllus bimaculatus) during storage. Four antioxidants and two packaging methods were used. The effects of different antioxidants and packaging methods on composition of fatty acids, contents of free fatty acids (FFA), peroxide value (PV), and thiobarbituric acid reactive substances (TBARSs) value of deep fried Gryllus bimaculatus were analyzed during 150 days of storage. The composition of fatty acids changed and the content of FFA, PV, and TBARs value also increased with the extension of storage time, indicating that the lipid oxidation dominated by oxidation of unsaturated fatty acids could occur in deep fried Gryllus bimaculatus during storage. In the same storage period, the total content of FFA, PV, and TBARs value of samples treated with antioxidants and vacuum-filling nitrogen packaging were lower than those of controls, suggesting that antioxidants and vacuum-filling nitrogen packaging have noticeable effects on inhibiting lipid oxidation and improving the quality of deep fried crickets, and dibutyl hydroxyl toluene (BHT) was found as the most effective antioxidant in this study. The results may provide a reliable reference for processing of deep fried edible insects.
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Matiza Ruzengwe F, Nyarugwe SP, Manditsera FA, Mubaiwa J, Cottin S, Matsungo TM, Chopera P, Ranawana V, Fiore A, Macheka L. Contribution of edible insects to improved food and nutrition security: A review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15570] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Faith Matiza Ruzengwe
- Department of Food Science and Technology Chinhoyi University of Technology P. Bag 7724 Chinhoyi Zimbabwe
| | - Shingai P Nyarugwe
- Faculty of Health and Wellbeing University of Central Lancashire Preston PR1 2HE UK
| | - Faith A Manditsera
- Department of Food Science and Technology Chinhoyi University of Technology P. Bag 7724 Chinhoyi Zimbabwe
| | - Juliet Mubaiwa
- Department of Food Science and Technology Chinhoyi University of Technology P. Bag 7724 Chinhoyi Zimbabwe
| | - Sarah Cottin
- Division of Food and Drink School of Science Engineering and Technology Abertay University Dundee DD1 1HG UK
| | - Tonderayi M Matsungo
- Department of Nutrition Dietetics and Food Science Faculty of Science University of Zimbabwe P.O. Box MP 167 Harare Zimbabwe
| | - Prosper Chopera
- Department of Nutrition Dietetics and Food Science Faculty of Science University of Zimbabwe P.O. Box MP 167 Harare Zimbabwe
| | - Viren Ranawana
- School of Health and Related Research University of Sheffield 30 Regent Street Sheffield S1 4DA UK
| | - Alberto Fiore
- School of Applied Science Division of Engineering and Food Science Abertay University Bell Street Dundee DD1 1HG UK
| | - Lesley Macheka
- Centre for Innovation and Technology Transfer Marondera University of Agricultural Sciences and Technology P. O Box 35 Marondera Zimbabwe
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Jeong KY, Lee J, Yuk JE, Song H, Lee HJ, Kim KJ, Kim BJ, Lim KJ, Park KH, Lee JH, Park JW. Allergenic characterization of Bomb m 4, a 30 kDa lipoprotein Bombyx mori lipoprotein 6 from silkworm pupa. Clin Exp Allergy 2022; 52:888-897. [PMID: 35028994 DOI: 10.1111/cea.14095] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 12/10/2021] [Accepted: 12/28/2021] [Indexed: 11/29/2022]
Abstract
BACKGROUND Silkworm pupa (SWP) food anaphylaxis has been described frequently in Asian countries. However, false-positive reactions by skin pricks and serum IgE (sIgE) tests to the extract complicate diagnosis, requiring identification of clinically relevant major allergens. OBJECTIVES In this study, we characterized a novel SWP allergen, Bomb m 4, a 30 kDa lipoprotein, and evaluated its diagnostic sensitivity. METHODS Bomb m 4 was identified by a proteomic analysis. This recombinant (r)Bomb m 4 was overexpressed in Escherichia coli, and the IgE reactivity by ELISA was compared with other reported allergenic proteins: Bomb m 1 (arginine kinase), 27 kDa glycoprotein, Bomb m 3 (tropomyosin) using the serum samples from 17 SWP allergy patients and 11 asymptomatic sensitized subjects. RESULTS rBomb m 4 specific IgE was recognized by all 17 SWP allergy patients. The 27 kDa glycoprotein and Bomb m 1 sIgE were found in 35.3% and 0%, respectively in the SWP allergic patients. ELISA sIgE reactivity increased significantly, when 4 M urea was added in serum samples. However, only 16% inhibition of sIgE reactivity to the whole SWP extract was exhibited by rBomb m 4, whereas more than 93% of self-inhibition of rBomb m 4 sIgE was obtained, possibly due to the low abundance of Bomb m 4 in the extract. Three linear epitopes (81-95, 191-205, and 224-238 residues) of rBomb m 4 were identified. These epitopes are shown to be released by pepsin digestion. ROC analysis showed the highest diagnostic value of Bomb m 4 followed by Bomb m 1, 27 kDa glycoprotein, and Bomb m 3. CONCLUSION Bomb m 4 is the major allergen of SWP allergy patients. It has cryptic epitopes which are exposed to IgE antibodies with digestive enzymes. This recombinant Bomb m 4 allergen permits exact diagnosis of SWP allergy.
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Affiliation(s)
- Kyoung Yong Jeong
- Department of Internal Medicine, Institute of Allergy, Yonsei University College of Medicine, Seoul, 03722, Korea
| | - Jongsun Lee
- Department of Internal Medicine, Institute of Allergy, Yonsei University College of Medicine, Seoul, 03722, Korea
| | - Ji Eun Yuk
- Department of Internal Medicine, Institute of Allergy, Yonsei University College of Medicine, Seoul, 03722, Korea
| | - Hangyeol Song
- Department of Internal Medicine, Institute of Allergy, Yonsei University College of Medicine, Seoul, 03722, Korea
| | | | | | | | | | - Kyung Hee Park
- Department of Internal Medicine, Institute of Allergy, Yonsei University College of Medicine, Seoul, 03722, Korea
| | - Jae-Hyun Lee
- Department of Internal Medicine, Institute of Allergy, Yonsei University College of Medicine, Seoul, 03722, Korea
| | - Jung-Won Park
- Department of Internal Medicine, Institute of Allergy, Yonsei University College of Medicine, Seoul, 03722, Korea
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Shah AA, Totakul P, Matra M, Cherdthong A, Harnboonsong Y, Wanapat M. Nutritional composition of various insects and potential uses as alternative protein sources in animal diets -A review. Anim Biosci 2022; 35:317-331. [PMID: 34991214 PMCID: PMC8831828 DOI: 10.5713/ab.21.0447] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Accepted: 11/22/2021] [Indexed: 11/27/2022] Open
Abstract
The aim of the present investigation is to determine the nutritional composition of various insects and their potential uses as alternative protein sources in animal diets. The feeding industry is to develop a production system that uses accessible resources, such as feed resources, and concentrate on their potential impacts on production yield and nutritional quality. Invertebrate insects, such as black soldier flies, grasshopper mealworms, housefly larvae, and crickets, have been naturally as human food and as nonruminants and aqua culture while for ruminants are of limitations. Insects can be mass-produced, participating in a circular economy that minimizes or eliminates food- and feed-waste through bioconversion. Although the model for formula-scale production of insects as feed for domestic animals has been explored for a number of years, significant production and transformation of conventional protein resources remains to be deeply investigated. This review will focus on the nutritional composition of various insects and their potential uses as alternative protein sources, as well as their roles for potential use to promote and support sustainable animal production. Furthermore, nutritional compositions, such as high protein, lauric acid omega 6, and omega 3, and bioactive compounds, such as chitin, are of great potential use for animal feeding.
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Affiliation(s)
- Assar Ali Shah
- Tropical Feed Resources Research and Development Center (TROFREC), Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Pajaree Totakul
- Tropical Feed Resources Research and Development Center (TROFREC), Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Maharach Matra
- Tropical Feed Resources Research and Development Center (TROFREC), Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Anusorn Cherdthong
- Tropical Feed Resources Research and Development Center (TROFREC), Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Yupa Harnboonsong
- Department of Entomology and Plant Pathology, Faculty of Agriculture, Khon Kaen University, Khon Kaen, 40002 Thailand
| | - Metha Wanapat
- Tropical Feed Resources Research and Development Center (TROFREC), Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand
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Kim TK, Lee MH, Yong HI, Kang MC, Jung S, Choi YS. Porcine myofibrillar protein gel with edible insect protein: Effect of pH-shifting. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112629] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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41
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Ismail I, Huda N. Meat alternatives. FUTURE FOODS 2022. [DOI: 10.1016/b978-0-323-91001-9.00004-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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Liceaga AM. Edible insects, a valuable protein source from ancient to modern times. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 101:129-152. [PMID: 35940702 PMCID: PMC9107018 DOI: 10.1016/bs.afnr.2022.04.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
The current COVID-19 pandemic has demonstrated that we are not prepared to deal with food security amid unexpected situations; the FAO (Food and Agriculture Organization) has stipulated that the future of our food & agriculture looks challenging toward the year 2050; primarily in response to the fact that global population is expected to increase by 9 billion people by 2050. Although entomophagy has been practiced by humans for thousands of years, until recently, edible insects have gained special attention due to their high nutritional value (particularly their high protein and essential amino acid content) and lower environmental impact that could help alleviate the global food demand. Edible insects are classified into eight main orders belonging to Blattodea (cockroaches and termites), Coleoptera (beetles), Diptera (flies), Hemiptera (cicadas, stink bugs), Hymenoptera (bees, wasps, ants), Lepidoptera (butterflies, moths), Odonata (dragonflies), and Orthoptera (crickets, grasshoppers, locusts). Several traditional cooking (e.g., boiling, roasting, sun-drying) and processing technologies (e.g., pasteurization, enzymatic proteolysis, high pressure processing) have shown that it is feasible to prepare safe and nutritious insects and/or foods with insects. Nevertheless, challenges associated with consumers acceptance to eat insects, as well as potential presence of anti-nutritive factors and allergens, need to be carefully evaluated as the industry grows in the coming years. Foreseeing such food shortages during pandemics and future food security concerns, consumers, scientists, and the food industry need to consider the value of farming insects as promising protein sources.
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Isolation and proteomic characterization of tropomyosin extracted from edible insect protein. FOOD CHEMISTRY. MOLECULAR SCIENCES 2021; 3:100049. [PMID: 35415661 PMCID: PMC8991843 DOI: 10.1016/j.fochms.2021.100049] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 10/20/2021] [Accepted: 10/31/2021] [Indexed: 11/25/2022]
Abstract
The pan-allergen, tropomyosin, was extracted and isolated from edible crickets. Effect of heat and protease treatments on tropomyosin was evaluated. Proteomics show tropomyosin was lower in protease treated crickets. Bioinformatics predicted 31 potential tropomyosin epitope regions. Heat and proteolysis can effectively decrease cricket immunoreactivity.
Edible insects are considered promising sustainable protein sources. Thermal treatments and proteolysis are commonly used to improve their safety and quality. However, their allergenicity remains mostly unexplored. Tropomyosin, a major insect pan-allergen, can be used to study processing effects on its immunoreactivity. In this study, selective precipitation was used to extract tropomyosin from heated and protease-treated crickets. Immunoinformatics predicted 31 epitope regions, while proteomic analysis suggested decreased amounts of intact epitope regions in microwave-heated/protease-treated crickets. Tropomyosin peptide sequences were identified in higher abundance in convection-heated samples. Finally, tropomyosin immunoreactivity by immunoblotting and ELISA, revealed that protease treatments under microwave heating had lower (p < 0.05) IgE and IgG reactivity. Based on results, processing insects using proteolysis and microwave-heating could be effective for generating hypoallergenic cricket protein ingredients. The use of proteomics and bioinformatics proved to be useful tools in understanding the impact of processing on allergenic reactivity of insect proteins.
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Zhao M, Wang CY, Sun L, He Z, Yang PL, Liao HJ, Feng Y. Edible Aquatic Insects: Diversities, Nutrition, and Safety. Foods 2021; 10:3033. [PMID: 34945584 PMCID: PMC8700862 DOI: 10.3390/foods10123033] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 11/26/2021] [Accepted: 12/02/2021] [Indexed: 01/22/2023] Open
Abstract
Edible insects have great potential to be human food; among them, aquatic insects have unique characteristics and deserve special attention. Before consuming these insects, the nutrition and food safety should always be considered. In this review, we summarized the species diversity, nutrition composition, and food safety of edible aquatic insects, and also compared their distinguished characteristics with those of terrestrial insects. Generally, in contrast with the role of plant feeders that most terrestrial edible insect species play, most aquatic edible insects are carnivorous animals. Besides the differences in physiology and metabolism, there are differences in fat, fatty acid, limiting/flavor amino acid, and mineral element contents between terrestrial and aquatic insects. Furthermore, heavy metal, pesticide residue, and uric acid composition, concerning food safety, are also discussed. Combined with the nutritional characteristics of aquatic insects, it is not recommended to eat the wild resources on a large scale. For the aquatic insects with large consumption, it is better to realize the standardized cultivation before they can be safely eaten.
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Affiliation(s)
- Min Zhao
- Key Laboratory of Breeding and Utilization of Resource Insects of National Forestry and Grassland Administration, Research Institute of Resource Insects, Chinese Academy of Forestry, Kunming 650224, China; (M.Z.); (C.-Y.W.); (L.S.); (Z.H.); (P.-L.Y.)
| | - Cheng-Ye Wang
- Key Laboratory of Breeding and Utilization of Resource Insects of National Forestry and Grassland Administration, Research Institute of Resource Insects, Chinese Academy of Forestry, Kunming 650224, China; (M.Z.); (C.-Y.W.); (L.S.); (Z.H.); (P.-L.Y.)
| | - Long Sun
- Key Laboratory of Breeding and Utilization of Resource Insects of National Forestry and Grassland Administration, Research Institute of Resource Insects, Chinese Academy of Forestry, Kunming 650224, China; (M.Z.); (C.-Y.W.); (L.S.); (Z.H.); (P.-L.Y.)
| | - Zhao He
- Key Laboratory of Breeding and Utilization of Resource Insects of National Forestry and Grassland Administration, Research Institute of Resource Insects, Chinese Academy of Forestry, Kunming 650224, China; (M.Z.); (C.-Y.W.); (L.S.); (Z.H.); (P.-L.Y.)
| | - Pan-Li Yang
- Key Laboratory of Breeding and Utilization of Resource Insects of National Forestry and Grassland Administration, Research Institute of Resource Insects, Chinese Academy of Forestry, Kunming 650224, China; (M.Z.); (C.-Y.W.); (L.S.); (Z.H.); (P.-L.Y.)
| | - Huai-Jian Liao
- Institute of Leisure Agriculture, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Ying Feng
- Key Laboratory of Breeding and Utilization of Resource Insects of National Forestry and Grassland Administration, Research Institute of Resource Insects, Chinese Academy of Forestry, Kunming 650224, China; (M.Z.); (C.-Y.W.); (L.S.); (Z.H.); (P.-L.Y.)
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Nutritional Properties of Larval Epidermis and Meat of the Edible Insect Clanis bilineata tsingtauica (Lepidoptera: Sphingidae). Foods 2021; 10:foods10122895. [PMID: 34945446 PMCID: PMC8700354 DOI: 10.3390/foods10122895] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Revised: 11/16/2021] [Accepted: 11/17/2021] [Indexed: 11/17/2022] Open
Abstract
Insects represent a sustainable, protein-rich food source widely consumed in Asia, Africa, and South America. Eating Clanis bilineata tsingtauica Mell is common in the eastern part of China. A comparative characterization of nutrients in the meat and epidermis of C. bilineata tsingtauica was performed in this study. The results showed this insect to be high in nutrients, particularly in the epidermis where protein total was 71.82%. Sixteen different amino acids were quantified in C. bilineata tsingtauica, and the ratio of essential to nonessential amino acids in the epidermis and meat was 68.14% and 59.27%, respectively. The amino acid composition of C. bilineata tsingtauica is balanced, representing a high-quality protein source. Eight minerals were quantified in C. bilineata tsingtauica, including four macro and four trace elements. Fe in the epidermis and Zn in the meat were abundant at 163.82 and 299.31 μg/g DW, respectively. The presence of phytic acid impacted the absorption of mineral elements in food. We also detected phytic acid in C. bilineata tsingtauica. The molar ratio of phytic acid to zinc (PA/Zn) in C. bilineata tsingtauica was very low (3.28) compared to Glycine max and Cryptotympana atrata, which indicated that mineral utilization was high. In conclusion, this study confirms that C. bilineata tsingtauica is a highly nutritious food source for human consumption, and the results provide a basis for further consumption and industrialization of this edible insect.
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Ma J, Faqir Y, Tan C, Khaliq G. Terrestrial insects as a promising source of chitosan and recent developments in its application for various industries. Food Chem 2021; 373:131407. [PMID: 34715633 DOI: 10.1016/j.foodchem.2021.131407] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 10/11/2021] [Accepted: 10/12/2021] [Indexed: 02/08/2023]
Abstract
Chitosan is a deacetylated form of chitin and increasingly important amino-polysaccharide used in many various sectors including agriculture, food, and biomedicine. However, chitosan from marine sources has several adverse effects, including allergenic components harmful to human health. Furthermore, marine resources are seasonal, and availability is limited due to dependency on environmental conditions and climate change. In addition, shell infection in crustaceans and environmental contamination make the harvesting of chitin and chitosan problematic. In recent years, chitosan from terrestrial insects has attracted considerable interest. The discoveries show insect chitosan is more advantageous compared to crustacean chitosan. In addition, we were unable to find any literature about the adverse effects of insect chitosan thus far. This review aims to reveal information regarding crustacean and terrestrial insect chitosan and recent advances in chitosan sources. Applications from specific insect orders and perspectives for further study will also be highlighted, including medical and sensing applications.
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Affiliation(s)
- Jiahua Ma
- Engineering Research Center for Biomass Resource Utilization and Modification of Sichuan Province, Southwest University of Science and Technology, Mianyang 621010, China.
| | - Yahya Faqir
- Engineering Research Center for Biomass Resource Utilization and Modification of Sichuan Province, Southwest University of Science and Technology, Mianyang 621010, China
| | - Chengjia Tan
- School of Life Science and Technology, Mianyang Teachers' College, Mianyang 621000, China
| | - Ghulam Khaliq
- Department of Horticulture, Faculty of Agriculture, Lasbela University of Agriculture, Water and Marine Sciences, Uthal, Balochistan, Pakistan
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Hlongwane Z, Siwela M, Slotow R, Munyai T. Effect of geographical location, insect type and cooking method on the nutritional composition of insects consumed in South Africa. JOURNAL OF INSECTS AS FOOD AND FEED 2021; 8:537-556. [PMID: 37675389 PMCID: PMC7615024 DOI: 10.3920/jiff2021.0067] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/08/2023]
Abstract
Edible insects may be a sustainable source of protein and some other nutrients, especially for low-economic-status communities. The current study determined the influence of insect type, geographic location, and cooking method on the nutritional composition of insects. The investigation would contribute to the maximal derivation of the nutritional benefits of insects. Dried samples of four insect types, G. belina (mopani worm), Gynanisa caterpillar, termite soldiers/workers, and termite alates, were procured from different street vendors across Vhembe district in Limpopo Province, South Africa. G. belina samples were cooked by frying, boiling with and without salt addition. Generally, nutrient content varied significantly with insect type and geographic location (p<0.05). Protein content varied from 40 g/100 g in termite alates to 69.75 g/100 g in termite soldiers/workers. Termite soldiers/workers had the highest iron content (range: 545-629.5 mg/kg), whilst Gynanisa caterpillar had the highest zinc content (range: 122.14-150.33 mg/kg). Similarly, Gynanisa caterpillar had the highest levels of lysine (range: 0.80-4.53 g/100g), threonine (range: 0.79-2.64 g/100g) and isoleucine (range: 0.63-2.33). On the other hand termite soldiers/workers had the highest levels of valine (range: 2.20-3.47 g/100g), leucine (range: 2.49-3.87 g/100g) and phenylalanine (range: 1.38-3.55 g/100g). Cooking method significantly affected nutrient retention. Boiling with salt added resulted in the highest retention of protein and total mineral content (ash), and, therefore, seems a suitable method for cooking insects. The findings indicate that, if optimally selected and cooked, edible insects can contribute significantly to the alleviation of protein, zinc, and iron deficiencies in target communities.
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Affiliation(s)
- Z.T. Hlongwane
- School of Life Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209,South Africa
| | - M. Siwela
- School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Pietermaritzburg, South Africa
| | - R. Slotow
- School of Life Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209,South Africa
| | - T.C. Munyai
- School of Life Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209,South Africa
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Lanng SK, Zhang Y, Christensen KR, Hansen AK, Nielsen DS, Kot W, Bertram HC. Partial Substitution of Meat with Insect ( Alphitobius diaperinus) in a Carnivore Diet Changes the Gut Microbiome and Metabolome of Healthy Rats. Foods 2021; 10:1814. [PMID: 34441592 PMCID: PMC8393340 DOI: 10.3390/foods10081814] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 08/02/2021] [Accepted: 08/03/2021] [Indexed: 11/19/2022] Open
Abstract
Insects are suggested as a sustainable protein source of high nutritional quality, but the effects of insect ingestion on processes in the gastrointestinal tract and gut microbiota (GM) remain to be established. We examined the effects of partial substitution of meat with insect protein (Alphitobius diaperinus) in a four-week dietary intervention in a healthy rat model (n = 30). GM composition was characterized using' 16S rRNA gene amplicon profiling while the metabolomes of stomach, small intestine, and colon content, feces and blood were investigated by 1H-NMR spectroscopy. Metabolomics analyses revealed a larger escape of protein residues into the colon and a different microbial metabolization pattern of aromatic amino acids when partly substituting pork with insect. Both for rats fed a pork diet and rats fed a diet with partial replacement of pork with insect, the GM was dominated by Lactobacillus, Clostridium cluster XI and Akkermansia. However, Bray-Curtis dissimilarity metrics were different when insects were included in the diet. Introduction of insects in a common Western omnivore diet alters the gut microbiome diversity with consequences for endogenous metabolism. This finding highlights the importance of assessing gastrointestinal tract effects when evaluating new protein sources as meat replacements.
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Affiliation(s)
- Sofie Kaas Lanng
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark;
- CiFOOD, Centre for Innovative Food Research, Aarhus University, 8200 Aarhus, Denmark
| | - Yichang Zhang
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark; (Y.Z.); (D.S.N.)
| | - Kristine Rothaus Christensen
- Department of Veterinary and Animal Sciences, University of Copenhagen, Grønnegårdsvej 15, 1958 Frederiksberg, Denmark; (K.R.C.); (A.K.H.)
| | - Axel Kornerup Hansen
- Department of Veterinary and Animal Sciences, University of Copenhagen, Grønnegårdsvej 15, 1958 Frederiksberg, Denmark; (K.R.C.); (A.K.H.)
| | - Dennis Sandris Nielsen
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark; (Y.Z.); (D.S.N.)
| | - Witold Kot
- Department of Plant and Environmental Sciences, University of Copenhagen, Thorvaldsensvej 40, 1871 Frederiksberg, Denmark;
| | - Hanne Christine Bertram
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark;
- CiFOOD, Centre for Innovative Food Research, Aarhus University, 8200 Aarhus, Denmark
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Wu X, He K, Velickovic TC, Liu Z. Nutritional, functional, and allergenic properties of silkworm pupae. Food Sci Nutr 2021; 9:4655-4665. [PMID: 34401111 PMCID: PMC8358373 DOI: 10.1002/fsn3.2428] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 05/27/2021] [Accepted: 06/11/2021] [Indexed: 01/14/2023] Open
Abstract
Edible insects are a food source that has high nutritional value. Domestic silkworm pupae are an important by-product of sericulture and have a long history as food and feed ingredients in East Asia. Silkworm pupae are a good source of protein, lipids, minerals, and vitamins and are considered a good source of nutrients for humans. Silkworm pupae are a valuable insect source of substances used in healthcare products, medicines, food additives, and animal feed. Because silkworm pupae are being increasingly used in the human diet, potential allergic reactions to the substances they contain must be elucidated. Here, we present an overview of the benefits of silkworm pupae. First, we describe their nutritional value. Second, we report their functional properties and applications, focusing on their potential use in the food and pharmaceutical industries. Finally, we consider the current state of research regarding silkworm pupae-induced allergies.
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Affiliation(s)
- Xuli Wu
- Health Science CenterSchool of Public HealthShenzhen UniversityShenzhenChina
| | - Kan He
- Health Science CenterSchool of Public HealthShenzhen UniversityShenzhenChina
| | - Tanja Cirkovic Velickovic
- Faculty of ChemistryCenter of Excellence for Molecular Food Sciences and Department of BiochemistryUniversity of BelgradeBelgradeSerbia
- Ghent University Global CampusIncheonSouth Korea
- Serbian Academy of Sciences and ArtBelgradeSerbia
| | - Zhigang Liu
- Health Science CenterSchool of Public HealthShenzhen UniversityShenzhenChina
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Turck D, Bohn T, Castenmiller J, De Henauw S, Hirsch‐Ernst KI, Maciuk A, Mangelsdorf I, McArdle HJ, Naska A, Pelaez C, Pentieva K, Siani A, Thies F, Tsabouri S, Vinceti M, Cubadda F, Frenzel T, Heinonen M, Marchelli R, Neuhäuser‐Berthold M, Poulsen M, Prieto Maradona M, Schlatter JR, van Loveren H, Ververis E, Knutsen HK. Safety of frozen and dried formulations from whole yellow mealworm ( Tenebrio molitor larva) as a novel food pursuant to Regulation (EU) 2015/2283. EFSA J 2021; 19:e06778. [PMID: 34466159 PMCID: PMC8385682 DOI: 10.2903/j.efsa.2021.6778] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on frozen and dried formulations from whole yellow mealworm (Tenebrio molitor larva) as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The term yellow mealworm refers to the larval form of the insect species Tenebrio molitor. The NF comprises the frozen and freeze-dried formulations of the yellow mealworm, whole or in the form of powder. The frozen formulation consists mainly of water, crude protein and fat whereas the freeze-dried formulations of crude protein, fat, digestible carbohydrates and fibre (chitin). The Panel notes that the levels of contaminants in the NF depend on the occurrence levels of these substances in the insect feed. The Panel notes furthermore that there are no safety concerns regarding the stability of the NF if the NF complies with the proposed specification limits during its entire shelf-life. The dried formulations of the NF have a high protein content, although the true protein levels in the NF are overestimated when using the nitrogen-to-protein conversion factor of 6.25, due to the presence of non-protein nitrogen from chitin. The applicant proposed to use the NF as whole frozen or whole dried insect, or in the form of powder, added as an ingredient to various food products such as cereal bars, pasta, meat imitates and bakery products. The target population is the general population. The Panel notes that, considering that the NF will not be the sole source of dietary protein, and the composition of the NF and the proposed conditions of use, the consumption of the NF is not nutritionally disadvantageous. The submitted toxicity studies from the literature did not raise safety concerns. The Panel considers that the consumption of the NF may induce primary sensitisation and allergic reactions to yellow mealworm proteins and may cause allergic reactions in subjects with allergy to crustaceans and dust mites. Additionally, allergens from the feed may end up in the NF. The Panel concludes that the NF is safe under the proposed uses and use levels.
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