Next Article in Journal
Dietary Protein and Amino Acid Profiles in Relation to Risk of Dysglycemia: Findings from a Prospective Population-Based Study
Previous Article in Journal
Rosemary Extract as a Potential Anti-Hyperglycemic Agent: Current Evidence and Future Perspectives
 
 
Article

Antioxidant and Anti-Inflammatory Activities of Hydrolysates and Peptide Fractions Obtained by Enzymatic Hydrolysis of Selected Heat-Treated Edible Insects

Departament of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna Str. 8, 20-704 Lublin, Poland
*
Author to whom correspondence should be addressed.
Nutrients 2017, 9(9), 970; https://doi.org/10.3390/nu9090970
Received: 17 July 2017 / Revised: 11 August 2017 / Accepted: 30 August 2017 / Published: 2 September 2017
This study investigated the effect of heat treatment of edible insects on antioxidant and anti-inflammatory activities of peptides obtained by in vitro gastrointestinal digestion and absorption process thereof. The antioxidant potential of edible insect hydrolysates was determined as free radical-scavenging activity, ion chelating activity, and reducing power, whereas the anti-inflammatory activity was expressed as lipoxygenase and cyclooxygenase-2 inhibitory activity. The highest antiradical activity against DPPH (2,2-diphenyl-1-picrylhydrazyl radical) was noted for a peptide fraction from baked cricket Gryllodes sigillatus hydrolysate (IC50 value 10.9 µg/mL) and that against ABTS•+ (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical) was the highest for raw mealworm Tenebrio molitor hydrolysate (inhibitory concentration (IC50 value) 5.3 µg/mL). The peptides obtained from boiled locust Schistocerca gregaria hydrolysate showed the highest Fe2+ chelation ability (IC50 value 2.57 µg/mL); furthermore, the highest reducing power was observed for raw G. sigillatus hydrolysate (0.771). The peptide fraction from a protein preparation from the locust S. gregaria exhibited the most significant lipoxygenase and cyclooxygenase-2 inhibitory activity (IC50 value 3.13 µg/mL and 5.05 µg/mL, respectively). View Full-Text
Keywords: antioxidant activity; anti-inflammatory activity; digestion; edible insects; entomophagy; peptide fractions antioxidant activity; anti-inflammatory activity; digestion; edible insects; entomophagy; peptide fractions
Show Figures

Figure 1

MDPI and ACS Style

Zielińska, E.; Baraniak, B.; Karaś, M. Antioxidant and Anti-Inflammatory Activities of Hydrolysates and Peptide Fractions Obtained by Enzymatic Hydrolysis of Selected Heat-Treated Edible Insects. Nutrients 2017, 9, 970. https://doi.org/10.3390/nu9090970

AMA Style

Zielińska E, Baraniak B, Karaś M. Antioxidant and Anti-Inflammatory Activities of Hydrolysates and Peptide Fractions Obtained by Enzymatic Hydrolysis of Selected Heat-Treated Edible Insects. Nutrients. 2017; 9(9):970. https://doi.org/10.3390/nu9090970

Chicago/Turabian Style

Zielińska, Ewelina, Barbara Baraniak, and Monika Karaś. 2017. "Antioxidant and Anti-Inflammatory Activities of Hydrolysates and Peptide Fractions Obtained by Enzymatic Hydrolysis of Selected Heat-Treated Edible Insects" Nutrients 9, no. 9: 970. https://doi.org/10.3390/nu9090970

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop