The high level of protein content reported in insects for food and feed is overestimated

Jonas‐Levi, Adi; Martinez, Jean‐Jacques Itzhak

doi:10.1016/j.jfca.2017.06.004

Cited by 133 publications

(76 citation statements)

References 27 publications

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“…The variability in the results obtained by researchers using the same insect meal sources should be related to more than the amount of protein, which, according to Jonas‐Levi and Martinez (), is overestimated because of chitin presence. The use of insects in fish nutrition should be based on the amount of amino acids because this amount is available for fish consumption.…”

Section: The Protein and Lipid Contents In Insect Mealsmentioning

confidence: 98%

“…The exoskeleton of arthropods (cuticle) is built primarily of chitin fibres, and chitin is a polysaccharide of glucosamine and N ‐acetylglucosamine, which both contain nitrogen atoms. Because of the strong linkage of proteins in chitin fibres and changes in chitin according to life stage, estimations of the amounts of chitin and nondigestible protein in insect cuticles are variable: hard cuticles have high protein contents between 70% and 85% (dry weight) and low chitin contents of 15–30%, whereas soft cuticles contain approximately 50% each of chitin and proteins (Chapman ; Jonas‐Levi & Martinez ).…”

Section: Antagonism In Amino Acidsmentioning

confidence: 99%

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Insect meals in fish nutrition

Nogales‐Mérida¹,

Gobbi²,

Józefiak

et al. 2018

Reviews in Aquaculture

247

204

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Different studies have shown that insect meals can partially or completely replace the fish and soya bean meals that are commonly used in aquaculture. However, information is lacking on the amino acid and fatty acid contents and digestibility of different insect meals. Moreover, we evaluated different proportions of insect diets and determined how these affected the nutritional values of insect meals. Our purpose was to clarify these aspects and consider the availability of protein, amino acids, lipids and fatty acids in insect meals in fish nutrition. Generally, insect meals have higher indispensable amino acid contents than other meal types, with contents closely related to those in fish meal. Insect meal can be an important source of essential amino acids such as methionine, with contents ranging between 0.47 and 4.03 g 100 g À1 sample. These values are higher than those reported for other animal and plant meals. In addition, insects are also good sources of lipids and fatty acids, and the amounts and types of fatty acids vary according to the species, stage of development and type of feed. Moreover, the additional nutritional value of insect meal includes compounds such as chitin, which is primarily considered a fibre but also contains nitrogen and amino acids. Insect peptides with activity against pathogenic microflora provide secondary biological effects, which may significantly improve animal health.

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Section: The Protein and Lipid Contents In Insect Mealsmentioning

confidence: 98%

Section: Antagonism In Amino Acidsmentioning

confidence: 99%

Insect meals in fish nutrition

Nogales‐Mérida¹,

Gobbi²,

Józefiak

et al. 2018

Reviews in Aquaculture

247

204

View full text Add to dashboard Cite

show abstract

“…NPCF have been calculated for a variety of plant foods and are summarized in Table in addition to those already highlighted. As mentioned earlier, k P values are more practical as NPCF for unprocessed plant materials such as leafy vegetables, fruits, tropical plant seeds, fungi, and insects that contain significant NPN (Ezeagu et al, ; Fujihara, ; Janssen et al, ; Jonas‐Levi and Martinez, ; Mattila et al, ; Yeoh and Truong, ; Yeoh and Wee, ).…”

Section: Npcf For Various Foodsmentioning

confidence: 99%

“…Templeton and Laurens (2015) provided data to show that in the absence of accurate measurements of NPN and ammonia data, the best factor to use is k P , which more closely reflects that the actual protein content in certain materials such as algal biomass where the NPN contents are quite high (average = 26.2%). Unprocessed fungi, leafy vegetables, fruits, tropical plant seeds, and insects that may be used for food and feed also contain a significant NPN content (Ezeagu et al, 2002;Fujihara, 2010;Jonas-Levi and Martinez, 2017;Mattila et al, 2002;Yeoh and Truong, 1996;Yeoh and Wee, 1994) and it has been deemed that the use of the k P value is a more practical NPCF in these cases. Mossé (1990) concluded that k A and k P were the upper and lower limits, respectively, of the true NPCF after detailed analyses of 16 species of cereal, legume, and oilseeds with varying N content.…”

Section: Development Of Npcf Calculationsmentioning

confidence: 99%

Calculation of Nitrogen‐to‐Protein Conversion Factors: A Review with a Focus on Soy Protein

Krul¹

2019

J Americ Oil Chem Soc

101

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Protein content in foods and feeds is measured indirectly by nitrogen determination, requiring a nitrogen‐to‐protein conversion factor (NPCF). Historically, 6.25 was applied to all proteins based on two assumptions: (1) all proteins had a nitrogen content of 16% (100/16 = 6.25) and (2) all nitrogen was derived from protein. Amino acid analyses revealed that a conversion factor of 6.25 overestimated the protein content of most foods due to variations in amino acid profiles and nonprotein nitrogen. The lack of standardization of methods to determine food‐specific NPCF has resulted in continued use of 6.25 and inconsistent development of new factors. This review summarizes efforts made to derive NPCF for various foods. Soy protein has been the subject of considerable debate since publication of the “Jones factors” in 1931, which based the soy conversion factor of 5.71 on the nitrogen content of glycinin. Nonetheless, 6.25 is still used by the soy industry, analytic associations, and government regulatory bodies. Given the impact to the valuation of soy protein products and food relabeling costs, changes to soy alone appear discriminatory in the absence of standardized methods for developing NPCF for all proteins. Proposed solutions include (1) developing a consensus method to determine NPCF applicable to all foods, (2) applying standardized NPCF to measure protein in all foods and assessing the economic, nutritional, and regulatory consequences equitably, and (3) developing standardized direct methods to measure protein, such as amino acid analyses, in foods intended as single sources in vulnerable populations where more accurate measurement and reducing any risk of adulteration with nonprotein nitrogen are essential.

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“…The conversion factor of 6.25 used for meat has generally been employed for protein quantification in edible insects. However, insects contain a significant content of non-protein nitrogen located in their exoskeleton notably associated with chitin in the format of N-acetyl glucosamine (Jonas-Levi & Martinez, 2017).…”

Section: Proteins In Edible Insectsmentioning

confidence: 99%

Unlocking the biological potential of proteins from edible insects through enzymatic hydrolysis: A review

Nongonierma

Fitzgerald

2017

Innovative Food Science & Emerging Technologies

173

105

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This review, focusing on studies published between 2005 and 2017, analysed the literature on the generation of bioactive peptides (BAPs) from edible insect proteins following enzymatic hydrolysis. The protein extraction and quantification methodologies used for edible insects varied considerably. While several edible insects have been evaluated for their ability to release BAPs, silkworm (Bombyx mori) is currently the most studied. Specifically, the angiotensin converting enzyme (ACE) inhibitory, antioxidant and antidiabetic properties of edible insect protein enzymatic hydrolysates have been studied. Potent in vitro ACE inhibitory and antioxidant hydrolysates/peptides have been reported. In certain instances, these properties were validated in small animal studies (i.e. hypotensive effects). Enzymatic hydrolysis of edible insect proteins may also enhance technofunctional properties (i.e. solubility). The wider application of enzymatic hydrolysis protocols to edible insect proteins may ultimately allow for the increased discovery and utilisation of novel BAPs as sustainable protein/peptide sources for human nutrition.

show abstract

The high level of protein content reported in insects for food and feed is overestimated

Cited by 133 publications

References 27 publications

Insect meals in fish nutrition

Insect meals in fish nutrition

Calculation of Nitrogen‐to‐Protein Conversion Factors: A Review with a Focus on Soy Protein

Unlocking the biological potential of proteins from edible insects through enzymatic hydrolysis: A review

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