Evaluation of the Nutritional Quality and In Vivo Digestibility of Probiotic Beverages Enriched with Cricket Proteins

Dridi, Chaima; Millette, Mathieu; Uscanga, Blanca Rosa Aguilar; Salmieri, Stéphane; Allahdad, Zahra; Lacroix, Monique

doi:10.1007/s11947-023-03043-y

Cited by 5 publications

(9 citation statements)

References 50 publications

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“…A commercial Bio-K+ ® blueberry fermented beverage, in powdered form, was used for enrichment. The powder was weighed and hydrated with filtered water before being enriched with cricket powder having a total protein content of 13% and the proteins were pre-treated with selected processes, as described previously [24][25][26]. Other beverages non-enriched (with 3% of protein) and non-fermented were produced and used as controls for comparison.…”

Section: Preparation Of Beveragesmentioning

confidence: 99%

“…The lyophilized fermented beverages' CP and CP.H were used as protein sources. Soybean oil, vitamins, minerals, cellulose, sucrose, and starch were also added to the formulations and their amounts were calculated to obtain equal calorie counts for all diets [24]. The dose of probiotics used to ferment the beverages was a standard dose of the combination of 3 probiotic strains that allowed for an adequate fermentation profile and appropriate organoleptic properties of the fermented beverages (from the manufacturer's protocol of Bio-K+, a Kerry company).…”

Section: Preparation Of Experimental Diets and Animal-study Designmentioning

confidence: 99%

“…For the animal study, the experiment was conducted according to prior approval by the National Experimental Biology Laboratory (LNBE) and the Institutional Animal Care Committee (CIPA) of the INRS-Armand-Frappier Health and Biotechnology Research Centre, in accordance with the principles of the Canadian Council on Animal Care (CCAC), by using the CIPA no. 1809-04 protocol [24]. Male Wistar rats, 20-23 days old, were distributed in 4 groups of 7 rats and housed in separate cages.…”

Section: Preparation Of Experimental Diets and Animal-study Designmentioning

confidence: 99%

“…This work is a continuation of a previous 14-day in vivo rat study, in which the nutritional quality of a probiotic beverage enriched with either cricket protein in its native (CP) or hydrolysed (CP.H) form was investigated in order to determine the effect of hydrolysis pre-treatment on nutritional parameters such as the protein efficiency ratio (PER), the net protein efficiency ratio (NPR), true digestibility (TD), and apparent digestibility (AD) [24]. Cricket protein was utilized because its amino acid composition and scores meet the requirements of the World Health Organization (WHO), with an EAA score of 44.5% (>36% required) [24]. The results of the study indicated that cricket proteins benefit from a complete amino-acid profile rich in growth-including methionine and cysteine [24].…”

Section: Introductionmentioning

confidence: 99%

“…Cricket protein was utilized because its amino acid composition and scores meet the requirements of the World Health Organization (WHO), with an EAA score of 44.5% (>36% required) [24]. The results of the study indicated that cricket proteins benefit from a complete amino-acid profile rich in growth-including methionine and cysteine [24]. Moreover, nutritional improvements of NPR, PER, and AD (similar to that of casein) were observed in protein hydrolysates compared to whole proteins.…”

Section: Introductionmentioning

confidence: 99%

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Effect of a Probiotic Beverage Enriched with Cricket Proteins on the Gut Microbiota: Composition of Gut and Correlation with Nutritional Parameters

Dridi,

Millette,

Salmieri

et al. 2024

Foods

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The health and balance of the gut microbiota are known to be linked to diet composition and source, with fermented products and dietary proteins potentially providing an exceptional advantage for the gut. The purpose of this study was to evaluate the effect of protein hydrolysis, using a probiotic beverage enriched with either cricket protein (CP) or cricket protein hydrolysates (CP.Hs), on the composition of the gut microbiota of rats. Taxonomic characterization of the gut microbiota in fecal samples was carried out after a 14-day nutritional study to identify modifications induced by a CP- and CP.H-enriched fermented probiotic product. The results showed no significant differences (p > 0.05) in the diversity and richness of the gut microbiota among the groups fed with casein (positive control), CP-enriched, and fermented CP.H-enriched probiotic beverages; however, the overall composition of the microbiota was altered, with significant modifications in the relative abundance of several bacterial families and genera. In addition, fermented CP.H-enriched probiotic beverages could be related to the decrease in the number of potential pathogens such as Enterococcaceae. The association of gut microbiota with the nutritional parameters was determined and the results showed that digestibility and the protein efficiency ratio (PER) were highly associated with the abundance of several taxa.

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Section: Preparation Of Beveragesmentioning

confidence: 99%

Section: Preparation Of Experimental Diets and Animal-study Designmentioning

confidence: 99%

Section: Preparation Of Experimental Diets and Animal-study Designmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of a Probiotic Beverage Enriched with Cricket Proteins on the Gut Microbiota: Composition of Gut and Correlation with Nutritional Parameters

Dridi,

Millette,

Salmieri

et al. 2024

Foods

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Impact of non‐thermal processing on the nutritional quality and bioactive properties of industrial hempseed flours and protein isolate

Nguyen,

Aryee

2024

J Americ Oil Chem Soc

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There is an unmet demand for plant‐based ingredients with desirable nutritional, techno‐functional properties, and health benefits. In this study, the composition, nutritional quality, and bioactives in industrial hempseed flours and protein isolate generated by milling, germination, isoelectric precipitation (IEP), and enzyme‐assisted extraction (EAE) were evaluated. Moisture, ash, fat, protein, phytic acid, tannin, and trypsin inhibitor content of the hempseed flours and protein isolate were 2.80%–6.46%, 5.07%–28.89%, 0.00%–31.44%, 22.71%–89.94%, 0.55%–1.05%, 274.24–1300.76 μg/g, and 0.00–42.66 U/g, respectively. IEP resulted in the highest protein content (89.94%), indicative of its effective to isolate hempseed protein. Germination and IEP significantly reduced phytic acid and tannin contents by 1.53‐ and 3.63‐fold, respectively. All processing methods improved in vitro protein digestibility (IVPD). SDS‐PAGE analysis revealed comparable band patterns in milled and protein isolate, with a strong 50 kDa band attributed as edestin. Amino acid analysis showed that EAE augmented total essential amino acids, particularly protease. Milling and pronase treatment yielded the highest and lowest IVPD‐corrected amino acid score (IVPDCAAS) of 76% and 47%, respectively. Milled and germinated flours contained varying amounts of γ‐tocopherol, lutein, zeaxanthin, α‐carotene, and β‐carotene. Germinated flour exhibited elevated levels of total phenolic (14.36 mg/g), and flavonoid (1.76 mg/g) contents, FRAP, TEAC, and DPPH compared to the other flours suggesting superior antioxidant capacity. Strong positive correlations (r >0.70) were found between IVPD and phytic acid for the protein isolate, total phenolic content, and FRAP for IEP and germinated flours. Overall, hempseed flours with diverse properties could be produced using non‐thermal processing.

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Optimization of Ultrasound and Microbubble-Assisted Maillard Reaction on Conjugated Cricket Protein with Fructooligosaccharide

Chailangka,

Phongthai,

Leksawasdi

et al. 2023

Food Bioprocess Technol

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Evaluation of the Nutritional Quality and In Vivo Digestibility of Probiotic Beverages Enriched with Cricket Proteins

Cited by 5 publications

References 50 publications

Effect of a Probiotic Beverage Enriched with Cricket Proteins on the Gut Microbiota: Composition of Gut and Correlation with Nutritional Parameters

Effect of a Probiotic Beverage Enriched with Cricket Proteins on the Gut Microbiota: Composition of Gut and Correlation with Nutritional Parameters

Impact of non‐thermal processing on the nutritional quality and bioactive properties of industrial hempseed flours and protein isolate

Optimization of Ultrasound and Microbubble-Assisted Maillard Reaction on Conjugated Cricket Protein with Fructooligosaccharide

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