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Volume 14
Issue 23
10.3390/foods14234018
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Article

The Nutritional, ACE Inhibition, and Antioxidant Properties of Hydrolysate Powders Derived from Different Stages of Thai Silkworm (Bombyx mori)

by
Artorn Anuduang
1,
Wan Aida Wan Mustapha
2,3,
Seng Joe Lim
2,3,
Somchai Jomduang
4,
Sakaewan Ounjaijean
1,
Supakit Chaipoot
5,
Oranit Kraseasintra
6 and
Kongsak Boonyapranai
1,*
1
Research Institute of Health Science, Chiang Mai University, Chiang Mai 50100, Thailand
2
Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM, Bangi 43600, Selangor, Malaysia
3
Innovation Centre for Confectionery Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM, Bangi 43600, Selangor, Malaysia
4
Bio Crenovation Company Limited, 353/2 Moo 9, Tambol Sanklang, Sanpatong District, Chiang Mai 50120, Thailand
5
The Traditional Food Research and Development Unit, Multidisciplinary Research Institute (MDRI), Chiang Mai University, Chiang Mai 50200, Thailand
6
Office of Research Administration, Chiang Mai University, Chiang Mai 50200, Thailand
*
Author to whom correspondence should be addressed.
Foods 2025, 14(23), 4018; https://doi.org/10.3390/foods14234018 (registering DOI)
Submission received: 27 October 2025 / Revised: 18 November 2025 / Accepted: 21 November 2025 / Published: 23 November 2025
(This article belongs to the Special Issue Food Proteins and Peptides: Bioactivity, Applications and Health Benefits)
Review Reports Versions Notes

Abstract

This study evaluated the bioactive potential of Thai silkworms (Bombyx mori) at three developmental stages—mature silkworm (MS), A-silking silkworm (AS), and pupae (PP)—as alternative protein sources for functional hydrolysates. Silkworm powders were hydrolyzed with Alcalase® (5% w/w, 1 h, 60 °C) to obtain MS hydrolysate powder (MSHP), AS hydrolysate powder (ASHP), and PP hydrolysate powder (PPHP). AS contained the highest protein content (72.13%), followed by MS (70.20%) and PP (56.70%). Amino acid profiling revealed stage-specific and hydrolysis-dependent variations, MS was enriched in phenylalanine and histidine, AS in threonine, valine, and tyrosine, and PP in lysine, leucine, and arginine. Hydrolysates showed markedly increased amino acid levels across all samples, indicating enhanced peptide release and improved nutritional quality. The hydrolysates achieved yields of 61–64% and protein recoveries of approximately 46%. MSHP and ASHP exhibited higher degrees of hydrolysis than PPHP. Among the biological activities, MSHP demonstrated the strongest angiotensin-converting enzyme (ACE) inhibition (88.46%), whereas PPHP exhibited the greatest antioxidant capacity (DPPH, ABTS, FRAP). Overall, Alcalase® hydrolysis effectively enhanced silkworm bioactivity, supporting their potential as multifunctional ingredients for functional foods and nutraceuticals targeting cardiovascular and oxidative stress-related disorders.
Keywords: Thai silkworms; enzymatic hydrolysis; protease; ACE inhibitory activity; antioxidant activity Thai silkworms; enzymatic hydrolysis; protease; ACE inhibitory activity; antioxidant activity

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MDPI and ACS Style

Anuduang, A.; Mustapha, W.A.W.; Lim, S.J.; Jomduang, S.; Ounjaijean, S.; Chaipoot, S.; Kraseasintra, O.; Boonyapranai, K. The Nutritional, ACE Inhibition, and Antioxidant Properties of Hydrolysate Powders Derived from Different Stages of Thai Silkworm (Bombyx mori). Foods 2025, 14, 4018. https://doi.org/10.3390/foods14234018

AMA Style

Anuduang A, Mustapha WAW, Lim SJ, Jomduang S, Ounjaijean S, Chaipoot S, Kraseasintra O, Boonyapranai K. The Nutritional, ACE Inhibition, and Antioxidant Properties of Hydrolysate Powders Derived from Different Stages of Thai Silkworm (Bombyx mori). Foods. 2025; 14(23):4018. https://doi.org/10.3390/foods14234018

Chicago/Turabian Style

Anuduang, Artorn, Wan Aida Wan Mustapha, Seng Joe Lim, Somchai Jomduang, Sakaewan Ounjaijean, Supakit Chaipoot, Oranit Kraseasintra, and Kongsak Boonyapranai. 2025. "The Nutritional, ACE Inhibition, and Antioxidant Properties of Hydrolysate Powders Derived from Different Stages of Thai Silkworm (Bombyx mori)" Foods 14, no. 23: 4018. https://doi.org/10.3390/foods14234018

APA Style

Anuduang, A., Mustapha, W. A. W., Lim, S. J., Jomduang, S., Ounjaijean, S., Chaipoot, S., Kraseasintra, O., & Boonyapranai, K. (2025). The Nutritional, ACE Inhibition, and Antioxidant Properties of Hydrolysate Powders Derived from Different Stages of Thai Silkworm (Bombyx mori). Foods, 14(23), 4018. https://doi.org/10.3390/foods14234018

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