Effect of enzymatic hydrolysis on bioactive properties and allergenicity of cricket (Gryllodes sigillatus) protein

Felicia Hall, Philip E. Johnson, Andrea Liceaga

Research output: Contribution to journalArticle

21 Scopus citations

Abstract

Food-derived bioactive peptides have gained attention for their role in preventing chronic diseases. Edible insects are viable sources of bioactive peptides owing to their high protein content and sustainable production. In this study, whole crickets (Gryllodes sigillatus) were alcalase-hydrolyzed to a degree of hydrolysis (DH) ranging from 15 to 85%. Antioxidant activity, angiotensin converting enzyme (ACE), and dipeptidyl peptidase-4 (DPP-IV)- inhibition of the cricket protein hydrolysates (CPH) were evaluated before and after simulated gastrointestinal digestion (SGD). Antioxidant activity was similar among CPH, whereas ACE and DPP-IV inhibition was greater (p < 0.05) in CPH with 60–85% DH. Bioactivity improved after SGD. CPH allergenicity was evaluated using human shrimp-allergic sera. All sera positively reacted to tropomyosin in the unhydrolyzed cricket and CPH with 15–50% DH, whereas 60–85% DH showed no reactivity. In conclusion, CPH (60–85% DH) had the greatest bioactive potential and lowest reactivity to tropomyosin, compared with other CPH and the unhydrolyzed control.

Original languageEnglish (US)
Pages (from-to)39-47
Number of pages9
JournalFood Chemistry
Volume262
DOIs
StatePublished - Oct 1 2018

Keywords

  • ACE inhibition
  • Allergenicity
  • Antioxidant
  • Bioactive properties
  • Cricket protein hydrolysates
  • DPP-IV inhibition

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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