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Fortuna TM, Le Gall P, Mezdour S, Calatayud PA. Impact of invasive insects on native insect communities. Curr Opin Insect Sci 2022; 51:100904. [PMID: 35304314 DOI: 10.1016/j.cois.2022.100904] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 03/04/2022] [Accepted: 03/08/2022] [Indexed: 06/14/2023]
Abstract
Several biophysical factors are leading to the loss of biodiversity, among them the dominance of exotic invasive species on native communities is important. Their dominance can lead to changes in the structure of insect communities, by competing and displacing native species to other crops or habitats. These changes can impact the herbivore's natural enemies in invaded areas by diverging them from suitable herbivores and altering their biological control process. The development of edible insects and derived products at an industrial scale can also have an impact on the local fauna by the risks of spillover and accidental release in nature. Several area-wide integrated pest management programs are also using the sterile insect technique to control insect pests and disease' vectors. This technique is becoming largely used; however, its application as 'non-intrusive to the environment' is controversial particularly when eradication is concerning species that are at the basis of food webs.
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Affiliation(s)
- Taiadjana M Fortuna
- Laboratoire Evolution, Génome, Comportement et Ecologie, UMR UPSaclay, CNRS 9191, IRD 247 Site IDEEV, 91190 Gif-sur-Yvette, France.
| | - Philippe Le Gall
- Laboratoire Evolution, Génome, Comportement et Ecologie, UMR UPSaclay, CNRS 9191, IRD 247 Site IDEEV, 91190 Gif-sur-Yvette, France
| | | | - Paul-André Calatayud
- Laboratoire Evolution, Génome, Comportement et Ecologie, UMR UPSaclay, CNRS 9191, IRD 247 Site IDEEV, 91190 Gif-sur-Yvette, France; International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100, Nairobi, Kenya
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Boukil A, Marciniak A, Mezdour S, Pouliot Y, Doyen A. Effect of High Hydrostatic Pressure Intensity on Structural Modifications in Mealworm (Tenebrio molitor) Proteins. Foods 2022; 11:foods11070956. [PMID: 35407046 PMCID: PMC8997566 DOI: 10.3390/foods11070956] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 03/14/2022] [Accepted: 03/22/2022] [Indexed: 12/10/2022] Open
Abstract
Processing edible insects into protein extracts may improve consumer acceptability. However, a better understanding of the effects of food processing on the proteins is needed to facilitate their incorporation into food matrices. In this study, soluble proteins from Tenebrio molitor (10% w/v) were pressurized using high hydrostatic pressure (HHP) at 70–600 MPa for 5 min and compared to a non-pressurized control (0.1 MPa). Protein structural modifications were evaluated using turbidity measurement, particle-size distribution, intrinsic fluorescence, surface hydrophobicity, gel electrophoresis coupled with mass spectrometry, and transmission electron microscopy (TEM). The observed decrease in fluorescence intensity, shift in the maximum emission wavelength, and increase in surface hydrophobicity reflected the unfolding of mealworm proteins. The formation of large protein aggregates consisting mainly of hexamerin 2 and ⍺-amylase were confirmed by protein profiles on gel electrophoresis, dynamic light scattering, and TEM analysis. The typical aggregate shape and network observed by TEM after pressurization indicated the potential involvement of myosin and actin in aggregate formation, and these were detected by mass spectrometry. For the first time, the identification of mealworm proteins involved in protein aggregation phenomena under HHP was documented. This work is the first step in understanding the mealworm protein–protein interactions necessary for the development of innovative insect-based ingredients in food formulations.
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Affiliation(s)
- Abir Boukil
- Department of Food Science, Université Laval, Quebec, QC G1V 0A6, Canada; (A.B.); (Y.P.)
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Alice Marciniak
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada;
| | - Samir Mezdour
- AgroParisTech, UMR782 Paris Saclay Food and Bioproduct Engineering, 1 Rue des Olympiades, 91077 Massy, France;
| | - Yves Pouliot
- Department of Food Science, Université Laval, Quebec, QC G1V 0A6, Canada; (A.B.); (Y.P.)
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Alain Doyen
- Department of Food Science, Université Laval, Quebec, QC G1V 0A6, Canada; (A.B.); (Y.P.)
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
- Correspondence:
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Boukil A, Perreault V, Chamberland J, Mezdour S, Pouliot Y, Doyen A. High Hydrostatic Pressure-Assisted Enzymatic Hydrolysis Affect Mealworm Allergenic Proteins. Molecules 2020; 25:molecules25112685. [PMID: 32527059 PMCID: PMC7321092 DOI: 10.3390/molecules25112685] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 06/03/2020] [Accepted: 06/04/2020] [Indexed: 01/21/2023] Open
Abstract
Edible insects have garnered increased interest as alternative protein sources due to the world's growing population. However, the allergenicity of specific insect proteins is a major concern for both industry and consumers. This preliminary study investigated the capacity of high hydrostatic pressure (HHP) coupled to enzymatic hydrolysis by Alcalase® or pepsin in order to improve the in vitro digestion of mealworm proteins, specifically allergenic proteins. Pressurization was applied as pretreatment before in vitro digestion or, simultaneously, during hydrolysis. The degree of hydrolysis was compared between the different treatments and a mass spectrometry-based proteomic method was used to determine the efficiency of allergenic protein hydrolysis. Only the Alcalase® hydrolysis under pressure improved the degree of hydrolysis of mealworm proteins. Moreover, the in vitro digestion of the main allergenic proteins was increased by pressurization conditions that were specifically coupled to pepsin hydrolysis. Consequently, HHP-assisted enzymatic hydrolysis represents an alternative strategy to conventional hydrolysis for generating a large amount of peptide originating from allergenic mealworm proteins, and for lowering their immunoreactivity, for food, nutraceutical, and pharmaceutical applications.
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Affiliation(s)
- Abir Boukil
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; (A.B.); (V.P.); (J.C.); (Y.P.)
| | - Véronique Perreault
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; (A.B.); (V.P.); (J.C.); (Y.P.)
| | - Julien Chamberland
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; (A.B.); (V.P.); (J.C.); (Y.P.)
| | - Samir Mezdour
- AgroParisTech, UMR782 Paris-Saclay Food and Bioproduct Engineering (SayFood and Bioproduct Engineering), 1, rue des Olympiades, 91077 Massy, France;
| | - Yves Pouliot
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; (A.B.); (V.P.); (J.C.); (Y.P.)
| | - Alain Doyen
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; (A.B.); (V.P.); (J.C.); (Y.P.)
- Correspondence: ; Tel.: +1+418-656-2131 (ext. 4054540)
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Azagoh C, Ducept F, Garcia R, Rakotozafy L, Cuvelier ME, Keller S, Lewandowski R, Mezdour S. Extraction and physicochemical characterization of Tenebrio molitor proteins. Food Res Int 2016; 88:24-31. [DOI: 10.1016/j.foodres.2016.06.010] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2016] [Revised: 06/08/2016] [Accepted: 06/15/2016] [Indexed: 11/25/2022]
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Mezdour S, Desplanques S, Relkin P. Effects of residual phospholipids on surface properties of a soft-refined sunflower oil: Application to stabilization of sauce-types’ emulsions. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2010.07.019] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Razafindralambo H, Blecker C, Mezdour S, Deroanne C, Crowet JM, Brasseur R, Lins L, Paquot M. Impacts of the Carbonyl Group Location of Ester Bond on Interfacial Properties of Sugar-Based Surfactants: Experimental and Computational Evidences. J Phys Chem B 2009; 113:8872-7. [DOI: 10.1021/jp903187f] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hary Razafindralambo
- Unité de Technologie des Industries Agro-Alimentaires, Centre de Biophysique Moléculaire Numérique, and Unité de Chimie Biologique Industrielle, Faculté Universitaire des Sciences Agronomiques de Gembloux, 2 Passage des Déportés, B-5030 Gembloux, Belgium
| | - Christophe Blecker
- Unité de Technologie des Industries Agro-Alimentaires, Centre de Biophysique Moléculaire Numérique, and Unité de Chimie Biologique Industrielle, Faculté Universitaire des Sciences Agronomiques de Gembloux, 2 Passage des Déportés, B-5030 Gembloux, Belgium
| | - Samir Mezdour
- Unité de Technologie des Industries Agro-Alimentaires, Centre de Biophysique Moléculaire Numérique, and Unité de Chimie Biologique Industrielle, Faculté Universitaire des Sciences Agronomiques de Gembloux, 2 Passage des Déportés, B-5030 Gembloux, Belgium
| | - Claude Deroanne
- Unité de Technologie des Industries Agro-Alimentaires, Centre de Biophysique Moléculaire Numérique, and Unité de Chimie Biologique Industrielle, Faculté Universitaire des Sciences Agronomiques de Gembloux, 2 Passage des Déportés, B-5030 Gembloux, Belgium
| | - Jean-Marc Crowet
- Unité de Technologie des Industries Agro-Alimentaires, Centre de Biophysique Moléculaire Numérique, and Unité de Chimie Biologique Industrielle, Faculté Universitaire des Sciences Agronomiques de Gembloux, 2 Passage des Déportés, B-5030 Gembloux, Belgium
| | - Robert Brasseur
- Unité de Technologie des Industries Agro-Alimentaires, Centre de Biophysique Moléculaire Numérique, and Unité de Chimie Biologique Industrielle, Faculté Universitaire des Sciences Agronomiques de Gembloux, 2 Passage des Déportés, B-5030 Gembloux, Belgium
| | - Laurence Lins
- Unité de Technologie des Industries Agro-Alimentaires, Centre de Biophysique Moléculaire Numérique, and Unité de Chimie Biologique Industrielle, Faculté Universitaire des Sciences Agronomiques de Gembloux, 2 Passage des Déportés, B-5030 Gembloux, Belgium
| | - Michel Paquot
- Unité de Technologie des Industries Agro-Alimentaires, Centre de Biophysique Moléculaire Numérique, and Unité de Chimie Biologique Industrielle, Faculté Universitaire des Sciences Agronomiques de Gembloux, 2 Passage des Déportés, B-5030 Gembloux, Belgium
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Domenek S, Petit E, Ducept F, Mezdour S, Brambati N, Ridoux C, Guedj S, Michon C. Influence of concentration and ionic strength on the adsorption kinetics of gelatin at the air/water interface. Colloids Surf A Physicochem Eng Asp 2008. [DOI: 10.1016/j.colsurfa.2008.06.034] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Mezdour S, Lepine A, Erazo-Majewicz P, Ducept F, Michon C. Oil/water surface rheological properties of hydroxypropyl cellulose (HPC) alone and mixed with lecithin: Contribution to emulsion stability. Colloids Surf A Physicochem Eng Asp 2008. [DOI: 10.1016/j.colsurfa.2008.07.023] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Mezdour S. [The economics of international migration: the case of emigration from the Maghrib]. Rev Fr Aff Soc 1993; 47:179-92. [PMID: 12177878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 02/26/2023]
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