scholarly journals A Proteomic- and Bioinformatic-Based Identification of Specific Allergens from Edible Insects: Probes for Future Detection as Food Ingredients

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 280
Author(s):  
Annick Barre ◽  
Carole Pichereaux ◽  
Mathias Simplicien ◽  
Odile Burlet-Schiltz ◽  
Hervé Benoist ◽  
...  
Keyword(s):  
Locusta Migratoria ◽  
Three Dimensional ◽  
Amino Acid Sequences ◽  
Acheta Domesticus ◽  
Food Allergies ◽  
Edible Insects ◽  
Migratory Locust ◽  
Food Ingredients ◽  
Chemosensory Protein ◽  
Food And Feed

The increasing development of edible insect flours as alternative sources of proteins added to food and feed products for improving their nutritional value, necessitates an accurate evaluation of their possible adverse side-effects, especially for individuals suffering from food allergies. Using a proteomic- and bioinformatic-based approach, the diversity of proteins occurring in currently consumed edible insects such as silkworm (Bombyx mori), cricket (Acheta domesticus), African migratory locust (Locusta migratoria), yellow mealworm (Tenebrio molitor), red palm weevil (Rhynchophorus ferrugineus), and giant milworm beetle (Zophobas atratus), was investigated. Most of them consist of phylogenetically-related protein allergens widely distributed in the different groups of arthropods (mites, insects, crustaceans) and mollusks. However, a few proteins belonging to discrete protein families including the chemosensory protein, hexamerin, and the odorant-binding protein, emerged as proteins highly specific for edible insects. To a lesser extent, other proteins such as apolipophorin III, the larval cuticle protein, and the receptor for activated protein kinase, also exhibited a rather good specificity for edible insects. These proteins, that are apparently missing or much less represented in other groups of arthropods, mollusks and nematods, share well conserved amino acid sequences and very similar three-dimensional structures. Owing to their ability to trigger allergic responses in sensitized people, they should be used as probes for the specific detection of insect proteins as food ingredients in various food products and thus, to assess their food safety, especially for people allergic to edible insects.

Rapid discrimination and classification of edible insect powders using ATR-FTIR spectroscopy combined with multivariate analysis

2020 ◽  
Vol 6 (2) ◽  
pp. 141-148
Author(s):  
J. Mellado-Carretero ◽  
N. García-Gutiérrez ◽  
M. Ferrando ◽  
C. Güell ◽  
D. García-Gonzalo ◽  
...  
Keyword(s):  
Multivariate Analysis ◽  
Infrared Spectroscopy ◽  
Locusta Migratoria ◽  
Acheta Domesticus ◽  
Alphitobius Diaperinus ◽  
Edible Insect ◽  
Chemical Fingerprinting ◽  
Food And Feed ◽  
Rapid Discrimination

Insects are being proposed as an alternative way to ensure world’s food and feed security. Methods to determine edible insect powder’s origin and species will be needed for quality control purposes. Infrared spectroscopy has been extensively used in rapid chemical fingerprinting of food products. The present research explores a new approach to discriminate and classify commercial edible insect powders using attenuated total reflectance mid-infrared spectroscopy combined with multivariate analysis. Infrared spectra of seven commercial edible insect powders from different species (Tenebrio molitor, Alphitobius diaperinus, Gryllodes sigillatus, Acheta domesticus and Locusta migratoria) and origins (the Netherlands and New Zealand) were collected to build up soft independent modelling of class analogy (SIMCA) models. SIMCA models clearly discriminated insects by their species and origin linking their differences to lipids and chitin. SIMCA models performance was tested using five spectra of each class not used to build up the training set. 100% correct predictions were obtained for all the samples analysed with the exception of one sample of Alphitobius diaperinus. Infrared spectroscopy coupled to multivariate analysis provided a powerful method for the assurance of insect powder’s authenticity.

scholarly journals Valorisation Potential of Using Organic Side Streams as Feed for Tenebrio molitor, Acheta domesticus and Locusta migratoria

Insects ◽  
2021 ◽  
Vol 12 (9) ◽  
pp. 796
Author(s):  
Meggie Van Peer ◽  
Lotte Frooninckx ◽  
Carl Coudron ◽  
Siebe Berrens ◽  
Carlos Álvarez ◽  
...  
Keyword(s):  
Locusta Migratoria ◽  
Tenebrio Molitor ◽  
Nutritional Composition ◽  
Acheta Domesticus ◽  
Protein Source ◽  
Research Information ◽  
Migratory Locust ◽  
Alternative Protein ◽  
Mass Conversion ◽  
The Eu

Due to increasing welfare and population, the demand for alternative protein sources, obtained with minimal use of natural resources, is rising in today’s society. Insects have the potential to be used as an alternative protein source since they are considered to be able to convert low-value biomass into high-value components, resulting in opportunities for valorisation of organic side streams. Moreover, insects are suggested to be a sustainable protein source, referring to the efficient “feed to body” mass conversion potential. The aim of this review was to explore the potential to rear the yellow mealworm (Tenebrio molitor), the house cricket (Acheta domesticus) and the migratory locust (Locusta migratoria) on low or not yet valorised organic side streams within the food supply chain. This was performed by collecting research information focusing on the rearing of the insects in scope on organic biomass. In addition, the nutritional composition of the produced insects as well as their dietary requirements will be reviewed. Finally, the availability of side streams in the EU will be discussed as well as their potential to be used as insects feed.

scholarly journals Comparative analysis of the genome and host range characteristics of two insect iridoviruses: Chilo iridescent virus and a cricket iridovirus isolate

2002 ◽  
Vol 83 (2) ◽  
pp. 463-470 ◽  
Author(s):  
N. J. Jakob ◽  
R. G. Kleespies ◽  
C. A. Tidona ◽  
K. Müller ◽  
H. R. Gelderblom ◽  
...  
Keyword(s):  
Host Range ◽  
Developmental Stages ◽  
Locusta Migratoria ◽  
Amino Acid Level ◽  
Acheta Domesticus ◽  
Migratory Locust ◽  
Frog Virus ◽  
Iridescent Virus ◽  
Locusta Migratoria Migratorioides ◽  
Early Protein

The iridovirus isolate termed cricket iridovirus (CrIV) was isolated in 1996 from Gryllus campestris L. and Acheta domesticus L. (both Orthoptera, Gryllidae). CrIV DNA shows distinct DNA restriction patterns different from those known for Insect iridescent virus type 6 (IIV-6). This observation led to the assumption that CrIV might be a new species within the family Iridoviridae. CrIV can be transmitted perorally to orthopteran species, resulting in specific, fatal diseases. These species include Gryllus bimaculatus L. and the African migratory locust Locusta migratoria migratorioides (Orthoptera, Acrididae). Analysis of genomic and host range properties of this isolate was carried out in comparison to those known for IIV-6. Host range studies of CrIV and IIV-6 revealed no differences in the peroral susceptibility in all insect species and developmental stages tested to date. Different gene loci of the IIV-6 genome were analyzed, including the major capsid protein (274L), thymidylate synthase (225R), an exonuclease (012L), DNA polymerase (037L), ATPase (075L), DNA ligase (205R) and the open reading frame 339L, which is homologous to the immediate-early protein ICP-46 of frog virus 3. The average identity of the selected viral genes and their gene products was found to be 95·98 and 95·18% at the nucleotide and amino acid level, respectively. These data led to the conclusion that CrIV and IIV-6 are not different species within the Iridoviridae family and that CrIV must be considered to be a variant and/or a novel strain of IIV-6.

Insect Allergens on the Dining Table

2020 ◽  
Vol 21 (2) ◽  
pp. 159-169 ◽  
Author(s):  
Kyoung Yong Jeong ◽  
Jung-Won Park
Keyword(s):  
Food Processing ◽  
Adverse Reactions ◽  
Arginine Kinase ◽  
House Dust Mites ◽  
Food Allergies ◽  
Edible Insects ◽  
Dust Mites ◽  
Edible Insect ◽  
Respiratory Allergies ◽  
Inhalant Allergens

Edible insects are important sources of nutrition, particularly in Africa, Asia, and Latin America. Recently, edible insects have gained considerable interest as a possible solution to global exhaustion of the food supply with population growth. However, little attention has been given to the adverse reactions caused by insect consumption. Here, we provide an overview of the food allergens in edible insects and offer insights for further studies. Most of the edible insect allergens identified to date are highly cross-reactive invertebrate pan-allergens such as tropomyosin and arginine kinase. Allergic reactions to these allergens may be cross-reactions resulting from sensitization to shellfish and/or house dust mites. No unique insect allergen specifically eliciting a food allergy has been described. Many of the edible insect allergens described thus far have counterpart allergens in cockroaches, which are an important cause of respiratory allergies, but it is questionable whether inhalant allergens can cause food allergies. Greater effort is needed to characterize the allergens that are unique to edible insects so that safe edible insects can be developed. The changes in insect proteins upon food processing or cooking should also be examined to enhance our understanding of edible insect food allergies.

scholarly journals The role of edible insects to mitigate challenges for sustainability

2021 ◽  
Vol 6 (1) ◽  
pp. 24-36
Author(s):  
Raquel P. F. Guiné ◽  
Paula Correia ◽  
Catarina Coelho ◽  
Cristina A. Costa
Keyword(s):  
Nutritional Value ◽  
Animal Feed ◽  
World Population ◽  
Edible Insects ◽  
Strong Component ◽  
Human Food ◽  
The World ◽  
Food And Feed ◽  
Recent Trends

Abstract This review is focused on the utilization of insects as a new opportunity in food and feed products, including their commercialization both in traditional and new markets. It has been suggested that insects are considerably more sustainable when compared with other sources of animal protein, thus alleviating the pressure over the environment and the planet facing the necessity to feed the world population, constantly increasing. Many chefs have adhered to the trend of using insects in their culinary preparations, bringing insects to the plan of top gastronomy, highlighting their organoleptic qualities allied to a recognized high nutritional value. However, in some markets, insects or insect-based products are not readily accepted because of neophobia and disgust. Moreover, the insect markets, farming, and commercialization are experiencing a huge growth, in which the domain of animal feed is undoubtedly a very strong component. The future of insects as human food and animal feed seems promising in view of the recent trends and challenges.

Overview of edible insect resources and common species utilisation in China

2020 ◽  
Vol 6 (1) ◽  
pp. 13-25 ◽  
Author(s):  
Y. Feng ◽  
M. Zhao ◽  
W.F. Ding ◽  
X.M. Chen
Keyword(s):  
Common Species ◽  
Early Research ◽  
Edible Insects ◽  
Artificial Rearing ◽  
Production Scale ◽  
Migratory Locust ◽  
The Public ◽  
Edible Insect ◽  
Current Production ◽  
Ancient Times

The custom and culture of entomophagy in China has been preserved since ancient times, with a history going back at least 3,000 years. Presently, more than 300 species of insects with edible value have been taxonomically classified in China. These insect species belong to the orders Lepidoptera, Coleoptera, Hymenoptera, Orthoptera, Hemiptera, Isoptera, Odonata, Megaloptera, Ephemeroptera, Diptera and Blattaria, with a majority of these species belonging to Lepidoptera, Coleoptera and Hymenoptera. The most common include silkworm, tussah, Italian honeybee, oriental honeybee, mealworm, wasps, bamboo worm, locust, cicada, diving beetle and black ant. Since 2010, the number of patent applications for these edible insects has increased rapidly, indicating that the development and utilisation of edible insects in China is ongoing. The use of common edible insects primarily involves direct consumption of the insect body. In addition to fresh insects, frozen, canned and dried insects are also sold on the market. Derived extract products, such as protein, oil, chitin and insect health foods remain in the early research and experiment stages, and the current production scale is small. Bees, silkworm, mealworm and oriental migratory locust come from artificial farming, as farming techniques for these insects are well-developed. Although wasps, sand-crawling insects, bean hawkmoths and bamboo worms have been artificially cultured, the necessary technologies are underdeveloped. The majority of edible insects generally accepted by the public are still primarily collected from nature. In view of the current situation of utilisation, some suggestions have been put forward to strengthen the investigation and evaluation of edible insect resources, and research to focus on utilisation methods and artificial rearing technology in China.

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