Functional, Antioxidant, and Anti-Inflammatory Properties of Cricket Protein Concentrate (Gryllus assimilis)
Abstract
:Simple Summary
Abstract
1. Introduction
2. Materials and Methods
2.1. Animal and Plant Materials
2.2. Materials
2.3. Proximal Analysis
2.4. Preparation of Cricket Protein Concentrate (CPC)
2.5. Quantification of Protein Content of CPC
2.6. Functionals Properties of CPC
2.6.1. Protein Solubility
2.6.2. Oil Absorption Capacity (OAC)
2.6.3. Water Absorption Capacity (WAC)
2.7. Simulation of The Digestion Gastrointestinal in Vitro of CPCs
2.8. Analysis by Electrophoresis of CPCs and Hydrolysates
2.9. Antioxidant Activity In Vitro of CPCs
2.9.1. Quantification of Total Polyphenol Content (TPC)
2.9.2. Ferric-Reducing Antioxidant Power (FRAP) Method
2.9.3. 2-Azinobis (3-Ethyl-Benzothiazoline-6-Sulfonic Acid) Cation Bleaching ABTS Method
2.9.4. 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) Radical Scavenging Assay
2.10. Anti-Inflammatory Activity In Vitro of CPC
2.11. Statistical Analysis
3. Results and Discussion
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Assay | Cricket | Quinoa |
---|---|---|
Protein | 45.75 ± 2.25 | 13.63 ± 1.75 |
Fat | 20.00 ± 1.94 | 4.20 ± 0.22 |
Fiber | 5.01 ± 0.07 | 0.76 ± 0.81 |
Ashes | 4.94 ± 0.18 | 2.08 ± 0.14 |
Moisture | 3.50 ± 0.05 | 10.02 ± 1.30 |
Carbohydrates | 20.80 ± 0.06 | 69.31 ± 0.07 |
CPC | % Yield for 20 g Sample | % Protein |
---|---|---|
10.0–3.0 | 33.92 ± 1.53 b | 66.86 ± 0.68 b,c |
10.0–4.0 | 36.18 ± 2.68 b | 69.37 ± 0.92 d,e,f |
10.0–5.0 | 32.28 ± 6.05 b | 69.10 ± 0.59 d,e |
10.0–6.0 | 19.07 ± 4.90 a | 65.74 ± 0.20 b,c |
12.0–3.0 | 67.05 ± 3.32 c | 68.06 ± 0.17 c,d |
12.0–4.0 | 72.75 ± 6.18 c | 70.80 ± 1.19 e,f |
12.0–5.0 | 67.77 ± 2.39 c | 71.16 ± 0.51 f |
12.0–6.0 | 11.56 ± 4.90 a | 63.60 ± 0.40 a |
CPC | % Water-Binding Capacity (WBC) | % Oil-Binding Capacity (OBC) |
---|---|---|
10.0–3.0 | 29.76 ± 0.49 b | 67.55 ± 2.28 d |
10.0–4.0 | 25.11 ± 0.95 a,b | 51.70 ± 1.62 b |
10.0–5.0 | 25.29 ± 3.23 a,b | 51.90 ± 1.72 b |
10.0–6.0 | 23.40 ± 1.87 a | 27.10 ± 0.09 a |
12.0–3.0 | 41.25 ± 0.98 c | 59.03 ± 1.83 c |
12.0–4.0 | 28.92 ± 1.58 a,b | 56.67 ± 2.57 b,c |
12.0–5.0 | 28.18 ± 3.73 a,b | 59.36 ± 2.04 c |
12.0–6.0 | 27.66 ± 0.28 a,b | 72.93 ± 2.04 d |
Cricket flour | 29.76 ± 0.49 b | 67.55 ± 2.28 d |
CPC. | TPC mg GAE/100 g Sample | FRAP umol TE/g CPC | ABTS umol TE/g CPC | DPPH umol TE/g CPC |
---|---|---|---|---|
10.0–3.0 | 972 ± 21.54 c | 65154 ± 863 d | 100336 ± 3665 f | 68009 ± 1979 c |
10.0–4.0 | 909 ± 43.00 c | 70034 ± 2586 e | 85533 ± 1015 e | 63913 ± 2615 c |
10.0–5.0 | 606 ± 21.54 b | 39825 ± 431 c | 61351 ± 508 b | 27446 ± 5942 a |
10.0–6.0 | 557 ± 0.00 a | 39776 ± 1790 c | 58059 ± 0.00 a | 21699 ± 7112 a |
12.0–3.0 | 924 ± 21.48 c | 31252 ± 745 a,b | 68487 ± 507 c | 22233 ± 1710 a |
12.0–4.0 | 969 ± 56.81 c | 34219 ± 745 b | 69038 ± 506 c | 31908 ± 3558 a |
12.0–5.0 | 940 ± 37.26 c | 28062 ± 431 a | 63605 ± 1759 b | 31401 ± 2616 a |
12.0–6.0 | 1546 ± 38.49 d | 35063 ± 1543 b | 124300 ± 1817 g | 46992 ± 1769 b |
Cricket flour | 942 ± 37.33 c | 35603 ± 1230 b | 34897 ± 881 h | 69020 ± 990 a |
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Quinteros, M.F.; Martínez, J.; Barrionuevo, A.; Rojas, M.; Carrillo, W. Functional, Antioxidant, and Anti-Inflammatory Properties of Cricket Protein Concentrate (Gryllus assimilis). Biology 2022, 11, 776. https://doi.org/10.3390/biology11050776
Quinteros MF, Martínez J, Barrionuevo A, Rojas M, Carrillo W. Functional, Antioxidant, and Anti-Inflammatory Properties of Cricket Protein Concentrate (Gryllus assimilis). Biology. 2022; 11(5):776. https://doi.org/10.3390/biology11050776
Chicago/Turabian StyleQuinteros, María Fernanda, Jenny Martínez, Alejandra Barrionuevo, Marcelo Rojas, and Wilman Carrillo. 2022. "Functional, Antioxidant, and Anti-Inflammatory Properties of Cricket Protein Concentrate (Gryllus assimilis)" Biology 11, no. 5: 776. https://doi.org/10.3390/biology11050776