Selected species of edible insects as a source of nutrient composition

Food Research International

Volumn 77, Issue , 2015, Pages 460-466

  Zielińska, Ewelina ^a   Baraniak, Barbara ^a   Karaś, Monika ^a   Rybczyńska, Kamila ^b   Jakubczyk, Anna ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

^b UNIVERSITY OF INFORMATION TECHNOLOGY AND MANAGEMENT   (Poland)

Author keywords

Cytotoxicity; Edible insects; Entomophagy; Nutritive value

Indexed keywords

AMINO ACIDS; CELL CULTURE; CYTOTOXICITY; PROTEINS;

DEGREE OF HYDROLYSIS; EDIBLE INSECTS; ENERGY CONTRIBUTION; ENTOMOPHAGY; HUMAN SKIN FIBROBLAST; NUTRIENT COMPOSITION; NUTRITIVE VALUES; RECOMMENDED DAILY INTAKES;

FATTY ACIDS;

EID: 84949109446     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.09.008     Document Type: Article

References (44)

1. Adler-Nissen J. Determination of the degree of hydrolysis of food protein hydrolysates with trinitrobenzenesulfonic acid. Journal of Agricultural and Food Chemistry 1979, 27:1256-1262.
2. Barbana C., Boye I. Angiotensin I-converting enzyme inhibitory properties of lentil protein hydrolysates: determination of the kinetics of inhibition. Food Chemistry 2011, 127:94-101.
3. Bukkens S.G.F. The nutritional value of edible insects. Ecology of Food and Nutrition 1997, 36:287-319.
4. Bukkens S.G.F. Insects in the human diet: nutritional aspects. Ecological implications of minilivestock; role of rodents, frogs, snails, and insects for sustainable development 2005, 545-577. New Hampshire, Science Publishers. M.G. Paoletti (Ed.).
5. Carrasco-Castilla J., Hernández-Álvarez A.J., Jiménez-Martínez C., Jacinto-Hernández C., Alaiz M., Girón-Calle J., Dávila-Ortiz G. Antioxidant and metal chelating activities of peptide fractions from phaseolin and bean protein hydrolysates. Food Chemistry 2012, 135:1789-1795.
6. Cerritos R. Insects as food: an ecological, social and Economical approach. CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources 2009, 4(27):1-10.
7. Christensen D.L., Orech F.O., Mungai M.N., Larsen T., Friis H., Aagaard-Hansen J. Entomophagy among the Luo of Kenya: a potential mineral source?. International Journal of Food Sciences and Nutrition 2006, 57(3-4):198-203.
8. DeFoliart G.R. Insect fatty acids: similar to those of poultry and fish in their degree of unsaturation, but higher in the polyunsaturates. Food Insects Newsletter 1991, 4:1-4.
9. DeFoliart G.R. Insects as human food: gene DeFoliart discusses some nutritional and economic aspects. Crop Protection 1992, 11(5):395-399.
10. FAO Vitamin and mineral requirements in human nutrition: report of a joint FAO/WHO expert consultation, Bangkok, Thailand, 21-30 September 1998 2004.
11. FAO Food and Agriculture Organization of the United Nations, How to feed the World in 2050 (Accessed 10.03.15). http://www.fao.org/fileadmin/templates/wsfs/docs/expert_paper/How_to_Feed_the_World_in_2050.pdf.
12. FAO Fats and fatty acids in human nutrition: report of an expert consultation, Geneva, 10-14 November 2008 2010.
13. FAO Assessing the potential of insects as food and feed in assuring food security. Summary Report of Technical Consultation Meeting 2012, (Rome, Italy). P. Vantomme, E. Mertens, A. van Huis, H. Klunder (Eds.).
14. Finke M.D. Complete nutrient composition of commercially raised invertebrates used as food for insectivores. Zoo Biology 2002, 21:269-285.
15. Gauthier S.F., Pouliot Y., Saint-Sauveur D. Immunomodulatory peptides obtained by enzymatic hydrolysis of whey proteins. International Dairy Journal 2006, 16:1315-1323.
16. Girón-Calle J., Vioque J., Pedroche J., Alaiz M., Yust M.M., Magías C., Milán F. Chickpea protein hydrolysate as a substitute for serum in cell culture. Cytotechnology 2008, 57:263-272.
17. Girón-Calle J., Alaiz M., Vioque J. Effect of chickpea protein hydrolysates on cell proliferation and in vitro bioavailability. Food Research International 2010, 43:1365-1370.
18. Linus Pauling Institute's Micronutrient Center URL (Accessed 21.01.15). http://lpi.oregonstate.edu/infocenter/.
19. Humiski L.M., Aluko R.E. Physicochemical and bitterness properties of enzymatic pea protein hydrolysates. Journal of Food Science 2007, 72(8):S605-S611.
20. Jakubczyk A., Karaś M., Baraniak B., Pietrzak M. The impact of fermentation and in vitro digestion on formation angiotensin converting enzyme (ACE) inhibitory peptides from pea proteins. Food Chemistry 2013, 141:3774-3780.
21. Kitts D.D. Bioactive substances in food: identification and potential uses. Canadian Journal of Physiology and Pharmacology 1994, 72:423-434.
22. Klunder H.C., Wolkers-Rooijackers J., Korpela J.M., Nout M.J.R. Microbiological aspects of processing and storage of edible insects. Food Control 2012, 26(2):628-631.
23. Michaelsen K.F., Hoppe C., Roos N., Kaestel P., Stougaard M., Lauritzen L., Mølgaard C. Choice of foods and ingredients for moderately malnourished children 6months to 5years of age. Food and Nutrition Bulletin 2009, 30(3):343-404.
24. Möller N.P., Scholz-Ahrens K.E., Roos N., Schrezeirmeir J. Bioactive peptides and proteins from foods: indication for health effects. European Journal of Nutrition 2008, 47:171-182.
25. Nonaka K. Feasting on insects. (Special issue: trends on the edible insects in Korea and Abroad.). Entomological Research 2009, 39(5):304-312.
26. Oonincx D.G.A.B., van Itterbeeck J., Heetkamp M.J.W., van den Brand H., van Loon J., van Huis A. An exploration on greenhouse gas and ammonia production by insect species suitable for animal or human consumption. PloS One 2010, 5(12):e14445.
27. Premalatha M., Abbasi T., Abbasi T., Abbasi S.A. Energy-efficient food production to reduce global warming and ecodegradation: the use of edible insects. Renewable and Sustainable Energy Reviews 2011, 15(9):4357-4360.
28. Ramos-Elorduy J. Energy supplied by edible insects from Mexico and their nutritional and ecological importance. Ecology of Food and Nutrition 2008, 47:280-297.
29. Ramos-Elorduy J., Moreno J.M.P., Prado E.E., Perez M.A., Otero J.L., De Guevara O.L. Nutritional value of edible insects from the state of Oaxaca, Mexico. Journal of Food Composition and Analysis 1997, 10(2):142-157.
30. Ramos-Elorduy J., Moreno J.M.P., Camacho V.H.M. Could grasshoppers be a nutritive meal. Food and Nutrition Sciences 2012, 3:164-175.
31. Repetto G., del Peso A., Zurita J.L. Neutral red uptake assay for the estimation of cell viability/cytotoxicity. Nature Protocols 2008, 3:1125-1131.
32. Rumpold B.A., Schlüter O.K. Potential and challenges of insects as an innovative source for food and feed production. Innovative Food Science & Emerging Technologies 2013, 17:1-11.
33. Rumpold B.A., Schlüter O.K. Nutritional composition and safety aspects of edible insects. Molecular Nutrition & Food Research 2013, 57(3):802-823.
34. Simopoulos A.P. The importance of the omega-6/omega-3 fatty acid ratio in cardiovascular disease and other chronic diseases. Experimental Biology and Medicine 2008, 233(6):674-688.
35. Sirimungkararat S., Saksirirat W., Nopparat T., Natongkham A. 2010. Forest Insects as Food: Humans Bite Back 2010, 189-200. FAO, Bangkok, Thailand. P.B. Durst, D.V. Johnson, R.N. Leslie, K. Shono (Eds.).
36. Spiegel V.D.M., Noordam M.Y., Fels-Klerx V.D.H. Safety of novel protein sources (insects, microalgae, seaweed, duckweed, and rapeseed) and legislative aspects for their application in food and feed production. Comprehensive Reviews in Food Science and Food Safety 2013, 12(6):662-678.
37. Torres-Fuentes C., Alaiz M., Vioque J. Affinity purification and characterisation of chelating peptides from chickpea protein hydrolysates. Food Chemistry 2011, 129:485-490.
38. Tzompa-Sosa D.A., Yi L., van Valenberg H.J., van Boekel M.A., Lakemond C.M. Insect lipid profile: aqueous versus organic solvent-based extraction methods. Food Research International 2014, 62:1087-1094.
39. Van Huis A. Insects as food in Sub-Saharan Africa. Insect Science Application 2003, 23(3):163-185.
40. van Huis A., Van Itterbeeck J., Klunder H., Mertens E., Halloran A., Muir G., Vantomme P. Edible insects Future prospects for food and feed security 2013, FAO Forestry, (Paper 171).
41. WHO Protein and amino acid requirements in human nutrition: report of a joint FAO/WHO/UNU expert consultation. WHO Technical Report Series 2007.
42. Yang L.F., Siriamornpun S., Li D. Polyunsaturated fatty acid content of edible insects in Thailand. Journal of Food Lipids 2006, 13(3):277-285.
43. Yoshikawa M., Fujita H., Motaba N., Tekenaka Y., Yamamoto T., Yamauchi R., Takahata K. Bioactive peptides derived from proteins preventing lifestyle-related diseases. BioFactors 2000, 12:143-146.
44. Zhang L., Falla T.J. Cosmeceuticals and peptides. Clinics in Dermatology 2009, 27:485-494. (doi: 10.1016).