Killing method affects the browning and the quality of the protein fraction of Black Soldier Fly (Hermetia illucens) prepupae: a metabolomics and proteomic insight

Leni, Giulia; Caligiani, Augusta; Sforza, Stefano

doi:10.1016/j.foodres.2018.08.021

Cited by 78 publications

(109 citation statements)

References 36 publications

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“…(SDS-PAGE) was used to determine the molecular weight distribution of the insect protein extracts and protein hydrolysate and performed as described in Leni et al 34 . Protein fractions were analyzed on 12% Bis/Tris Criterion ™ XT Bis-Tris Gel (Bio-Rad, Hercules, CA, U.S.A) by using MES running buffer.…”

Section: Sds-page and Igg-immunoblotting Sodium Dodecyl Sulphate Polmentioning

confidence: 99%

Shotgun proteomics, in-silico evaluation and immunoblotting assays for allergenicity assessment of lesser mealworm, black soldier fly and their protein hydrolysates

Tedeschi

Faccini

Pratesi

et al. 2020

Sci Rep

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Since 2018, insects have belonged the category of Novel Foods and the presence of allergens represents one of the main hazards connected to their consumption, also due to the potential cross-reactivity with Arthropoda pan-allergens. In the present work, the allergenicity assessment of black soldier fly and lesser mealworm was performed with a shotgun bottom-up proteomic approach combined with in-silico assessment, followed by IgG-and IgE-immunoblotting experiments. The peptides identified, filtered for their abundance and robustness, belonged mainly to muscle proteins, which represented the most abundant protein group. the relevant potential allergens were in-silico identified by sequence similarity to known allergens, and among them tropomyosin resulted the most abundant insect allergen. igG-immunoblotting analysis with anti-tropomyosin i antibodies and ige-immunoblotting assay with serum from patient allergic to crustacean tropomyosin were performed in order to assess the immunoreactivity in both insects. the immunoassays were carried out also on protein hydrolysates extracted by treating insects with protease from Bacillus licheniformis (1%, 60 °C, pH 7.5). While igG-immunoblotting demonstrated the loss of immunoreactivity for both hydrolysates, igeimmunoblotting showed a partial immunoreactivity preservation, also after hydrolysis, in the case of black soldier fly hydrolysate, and a total loss of immunoreactivity for lesser mealworm hydrolysate Novel food protein sources are being studied in order to meet the future requirement for food, in connection to the perspectives of growing population 1 . Insects represent a good source of proteins, not only because of the high protein content in some species, but also for their nutritional quality in terms of essential amino acids profile. Not of a secondary importance, insect breeding, in comparison to common livestock, is characterized by many environmental advantages, such as less land use, feed and water requirement, fewer greenhouse gas emission and high feed conversion ratio 2 .From January 1 st of 2018, insects have been included in the category of novel foods and the European Food Safety Agency (EFSA) opinion is mandatory before their marketing 3 . In 2015, EFSA assessed for the first time the safety related to insect consumption. The potential hazards connected to the use of insects in food or feed were deemed to be related to exogenous and endogenous factors, which could be influenced also by harvesting and processing methods 4 . The presence of allergens represents one of the main endogenous risk related to the consumption of insects. Insect-based food ingredients could cause an allergenic response either due to a primary sensitization, or to a cross-reaction. Primary sensitization is related to the ability of insect proteins to elicit an allergic reaction not related to other food allergies. This risk is widespread mainly in regions where edible insects are commonly used (e.g. China) 5 . A cross reaction, more likely where insects are not commonly consume...

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Section: Sds-page and Igg-immunoblotting Sodium Dodecyl Sulphate Polmentioning

confidence: 99%

Shotgun proteomics, in-silico evaluation and immunoblotting assays for allergenicity assessment of lesser mealworm, black soldier fly and their protein hydrolysates

Tedeschi

Faccini

Pratesi

et al. 2020

Sci Rep

Self Cite

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“…After an adaptive period in a temperature-controlled room (27 °C) for 4 h, black soldier ies were separated randomly into six groups with three replicates (1 kg of black soldier y prepupae in fresh matter per replicate). The killing methods were adapted from other research studies [6][7][8][9]. Six different killing procedures were performed as follows: 1. blending (insects were blended for 2 min by homogenizer), 2. freezing (placing the insects at -20 °C for 6 h), 3. carbon dioxide treatment (CO 2 , a plastic container containing the insects was lled with 100% CO 2 and left at room temperature for 120 h), 4. vacuum (insects was placed under vacuum for 120 h), 5. blanching (insects were immerged in boiling water for 40 sec) and 6. humane method (insects were treated with CO 2 for 10 min after which the blanching procedure was performed).…”

Section: Methodsmentioning

confidence: 99%

“…As we know, the diet is the most in uential factor on the quality of black soldier y pupae meal (BSF) [5]. However, the killing method is also a highly in uential factor on BSF quality [1,[6][7][8]. Heat treatment, freezing, asphyxiation and mechanical disruption are the general procedures to euthanize black soldier y prepupae [7].…”

Section: Introductionmentioning

confidence: 99%

“…Heat treatment, freezing, asphyxiation and mechanical disruption are the general procedures to euthanize black soldier y prepupae [7]. The fast killing method with heat treatment (blanching in boiling water for a short time) has been suggested and can decrease the amount of microbial contamination, conserve nutrient quality, prevent degeneration of the end product and provide a bright colour which is acceptable to consumers, whereas slow killing methods without heat treatment (freezing, asphyxiation and blending) provided adverse consequences [6][7][8]. In contrast, Montevecchi et al [9].…”

Section: Introductionmentioning

confidence: 99%

“…reported that blending was the best procedure for preserving fat integrity. Freeze drying or blending without any heat treatment was performed after killing procedures to obtain a sample for further laboratory analysis [6][7][8][9], which was different from the general processing procedure of baking killed black soldier y prepupae in an oven until it reached less than 10% moisture, grinding and storing in a vacuum pack and/or frozen at − 20 °C. Moreover, animals must be unconscious during the killing procedure according to regulations regarding animal welfare in livestock and to promote a good-quality end product.…”

Section: Introductionmentioning

confidence: 99%

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Killing process on the nutrient content, product stability and in vitro digestibility of black soldier fly (Hermetia illucens) larvae meals

Zhen

Kovitvadhi

Chundang

et al. 2020

Preprint

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BACKGROUNDBlack soldier fly (BSF; Hermetia illucens) is considered as a potential sustainable insect alternative source of protein for animal feed; however, the quality of BSF meal is greatly influenced by the killing method. Therefore, the purpose of this article is to compare the quality of BSF obtained by different killing methods.RESULTSBSF at the 18-day-old prepupae stage were separated into six different killing methods (n = 3): 1. blending, 2. freezing, 3. CO2 treatment, 4. vacuum, 5. Blanching and 6. humane method. After killing, were obtained by hot air oven drying and grinding. The chemical composition and in vitro digestibility calculated from sediment was not affected by the killing method, except that blending provided the worst BSF quality for all measured parameters (P < 0.05). The highest quality of BSF was obtained from the heat treatment procedures (blanching and the humane method), as they produced lower acidity after killing, total viable counts, browning reaction (enzymatic and non-enzymatic), darkness, moisture, fat acidity, protein and lipid oxidation during storage compared with other killing procedures (P < 0.05). Interestingly, the highest of free amino acids in the supernatant after in vitro digestibility of BSF samples was observed with the humane killing method (P < 0.05), whereas other parameters were similar to those obtained with blanching.CONCLIUSIONBlanching and humane method produce BSF with the nutritional quality, safety and stability. humane method did not produce clearly different outcomes to blanching; therefore, the selection of one of these techniques over the other should depend on the regulations in each country.

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How to enhance the acceptability of insects food—A review

Okaiyeto,

Yu,

Deng

et al. 2024

Food Frontiers

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About 1 billion people worldwide suffer from hunger, so exploring new food sources is very tempting for achieving zero hunger in the world. Edible insects (EIs) may be one of the ways to solve human protein deficiency. Currently, more than 200 species of EIs are consumed by over 2.5 billion people, especially in tropical regions, as part of their regular diets. However, there is still a large rejection in various parts of the world. In this review, we systematically summarize the factors behind the rejection of EIs as well as ways to improve the acceptability of EIs as alternative protein, essential vitamins, and mineral sources. The main goal of this research is to spread the knowledge of the benefits of eating EIs, consumer perception of insects, and enhance its acceptability as an alternative food. Sensory attributes, health‐related concerns, and sustainability issues are identified as the key factors affecting consumer acceptability of EIs. Conventional processing methods, such as blanching, drying, roasting, and fermentation, have been used in treating EIs to improve the quality and safety of EIs. Nine strategies were proposed to enhance the acceptability of insects as food, such as promoting food safety, encouraging product development, addressing cultural norms, enhancing the culinary experience, collaborating with restaurants, and increasing public awareness through education. The information in this work will shed more light on the consumption of EIs and pave the way for more research in this area.

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Killing method affects the browning and the quality of the protein fraction of Black Soldier Fly (Hermetia illucens) prepupae: a metabolomics and proteomic insight

Cited by 78 publications

References 36 publications

Shotgun proteomics, in-silico evaluation and immunoblotting assays for allergenicity assessment of lesser mealworm, black soldier fly and their protein hydrolysates

Shotgun proteomics, in-silico evaluation and immunoblotting assays for allergenicity assessment of lesser mealworm, black soldier fly and their protein hydrolysates

Killing process on the nutrient content, product stability and in vitro digestibility of black soldier fly (Hermetia illucens) larvae meals

How to enhance the acceptability of insects food—A review

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