The escalating global population is anticipated to intensify the demand for high-quality proteins, necessitating the exploration of alternative protein sources. Edible insects are a promising solution, owing to their nutritional richness and sustainability. However, their digestibility and protein quality, particularly after culinary treatment, remains underexplored. In the present study, we investigated the effects of various culinary treatments on the protein digestibility of two insect species, Tenebrio molitor and Gryllus assimilis. Our findings revealed that culinary treatments such as boiling, roasting, drying, and microwave heating significantly influenced the digestibility of both insect species. Notably, drying emerged as the most effective method, leading to a substantial increase in digestibility. Furthermore, we assessed protein quality using the digestible indispensable amino acid score (DIAAS) and found that the choice of the calculation method significantly influenced the evaluation of protein quality. By including the sum of the anhydrous amino acids, we eliminated the potential overestimation of protein content and obtained a more reliable assessment of protein quality. Our results underscore the importance of culinary treatments and calculation methods in determining the suitability of insects as protein sources for human nutrition.

• Publikační typ
• časopisecké články MeSH

Inhabitants of the Indonesian island of Sumatra are faced with the problem of insufficient food supplies and the consequent risk of undernourishment and health issues. Edible insects as a traditional and readily available food source could be part of the solution. The nutritional value of insects depends on many factors, e.g., species, developmental stage, sex, diet, and climatic conditions. However, edible insects bred in Sumatra for human consumption have never before been assessed with regard to their nutritional value. Our study involved analyses of crude protein, chitin, fat and selected fatty acid contents of giant mealworm larvae (Zophobas morio), larvae of the common mealworm (Tenebrio molitor)and nymphs of the field cricket (Gryllus assimilis). Crude protein content in the samples ranged from 46% to 56%. Highest (35%) and lowest (31%) amounts of fat were recorded in giant mealworm larvae and larvae of the common mealworm, respectively. Chitin amounts ranged from 6% to 13%. Based on these values, which are comparable to those known from other food insects reared in different regions of the world, the edible species bred in Sumatra could become food sources with a potential to help stave off hunger and undernourishment.

• MeSH
• brouci chemie   růst a vývoj   MeSH
• Gryllidae chemie   růst a vývoj   MeSH
• larva chemie   růst a vývoj   MeSH
• lidé MeSH
• nutriční hodnota * MeSH
• nymfa chemie   růst a vývoj   MeSH
• Tenebrio chemie   růst a vývoj   MeSH
• zvířata MeSH
• Check Tag
• lidé MeSH
• zvířata MeSH
• Publikační typ
• časopisecké články MeSH
• Geografické názvy
• Indonésie MeSH

BACKGROUND: Considering their high content of protein, insects are a valuable alternative protein source. However, no evaluation of their purine content has so far been done. High content of purine derivates may lead to the exclusion of such food from the diet of people with specific diseases. The aim of this study was to analyse the content of selected purine derivates and amino acid profile in the three insect species most often used for entomophagy in Europe and compare them with the purine content in egg white and chicken breast. RESULTS: The content of individual purine derivates and their total content were significantly dependent on insect species. The purine content in all three species was significantly higher (P < 0.05) than in egg white, but some values were significantly lower (P < 0.05) than in chicken breast. The total protein content was 548.9 g kg(-1) dry matter (DM) in mealworm (Tenebrio molitor), 551.6 g kg(-1) DM in superworm (Zophobas atratus) and 564.9 g kg(-1) DM in cricket (Gryllus assimilis). CONCLUSION: Larvae of mealworm and superworm are protein-rich and purine-low meat alternatives. In contrast, cricket nymphs are protein-rich and purine-rich and cannot be recommended for people with hyperuricemia or gout.

• MeSH
• aminokyseliny analýza   MeSH
• brouci chemie   MeSH
• dietní proteiny analýza   MeSH
• dna (nemoc) MeSH
• druhová specificita MeSH
• Gryllidae chemie   MeSH
• hmyz chemie   MeSH
• hyperurikemie MeSH
• kur domácí MeSH
• larva chemie   MeSH
• lidé MeSH
• maso analýza   MeSH
• puriny škodlivé účinky   analýza   MeSH
• Tenebrio chemie   MeSH
• zvířata MeSH
• Check Tag
• lidé MeSH
• zvířata MeSH
• Publikační typ
• časopisecké články MeSH
• srovnávací studie MeSH
• Geografické názvy
• Evropa MeSH

Concerning the increasing population, edible insects are of growing interest due to several advantages such as sustainable production and as a source of high-quality nutrients. One of the less studied nutrients are folates, in the context of insects is folates, which play an important role in human metabolism. In the article, we describe how six different insect species are reared and extracted for five common folate vitamers by high-performance liquid chromatography interfaced with tandem mass spectrometry (LC-MS/MS). For this purpose, house crickets (Acheta domesticus-adults), Jamaican field crickets (Gryllus assimilis-adults), discoid cockroaches (Blaberus discoidalis-nymphs), migratory locusts (Locusta migratoria-adults), mealworms (Tenebrio molitor), and lesser mealworms (Alphitobius diaperinus) were investigated. The total folate content differs between 59.1 ± 6.50 and 143 ± 11.1 μg/100 g. Also, the feed, which was adapted to the needs of the insects and differed for some species, was extracted for their total folate content. The four different feed compositions (rapeseed, chicken feed, bramble leaves, and a mix of chicken feed, wheat bran, and carrot/apples) showed a folate content of about 100 μg/100 g, except for hay, where the content was 300 μg/100 g. In general, the insect folate content is comparable to other food and seems to be a promising source of folates. However, the amount of consumption needed to meet the requirement must also be considered. Moreover, the effect of different influencing factors is not yet entirely clear and needs further investigation.

• Publikační typ
• časopisecké články MeSH