The Experts below are selected from a list of 2517 Experts worldwide ranked by ideXlab platform
Monika Karaś - One of the best experts on this subject based on the ideXlab platform.
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identification of antioxidant and anti inflammatory peptides obtained by simulated gastrointestinal digestion of three Edible Insects species gryllodes sigillatus tenebrio molitor schistocerca gragaria
International Journal of Food Science and Technology, 2018Co-Authors: Ewelina Zielinska, Barbara Baraniak, Monika KaraśAbstract:The aim of this study was to determine the effect of heat treatment of Edible Insects on antioxidant and anti‐inflammatory activities of peptide fractions from hydrolysates obtained by in vitro gastrointestinal digestion thereof. Identification of bioactive peptides from the Edible Insects and their chemical synthesis were carried out as well. The highest antiradical activity against ABTS•⁺ and DPPH• was noted for the peptide fraction from the Gryllodes sigillatus protein preparation (EC₅₀ value 2.75 and 6.91 μg mL⁻¹, respectively). This fraction exhibited the strongest LOX and COX‐2 inhibitory activity (IC₅₀ value 0.13 and 0.26 μg mL⁻¹, respectively). The peptide fraction from the Tenebrio molitor protein preparation showed the highest Fe²⁺ chelating ability (EC₅₀ value 2.21 μg mL⁻¹) and the highest reducing power (0.198). The heat treatment process has a positive effect on the antioxidant and anti‐inflammatory properties of peptides. All identified and synthesised peptides from insect protein showed antioxidant and anti‐inflammatory activity.
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identification of antioxidant and anti inflammatory peptides obtained by simulated gastrointestinal digestion of three Edible Insects species gryllodes sigillatus tenebrio molitor schistocerca gragaria
International Journal of Food Science and Technology, 2018Co-Authors: Ewelina Zielinska, Barbara Baraniak, Monika KaraśAbstract:The aim of this study was to determine the effect of heat treatment of Edible Insects on antioxidant and anti‐inflammatory activities of peptide fractions from hydrolysates obtained by in vitro gastrointestinal digestion thereof. Identification of bioactive peptides from the Edible Insects and their chemical synthesis were carried out as well. The highest antiradical activity against ABTS•⁺ and DPPH• was noted for the peptide fraction from the Gryllodes sigillatus protein preparation (EC₅₀ value 2.75 and 6.91 μg mL⁻¹, respectively). This fraction exhibited the strongest LOX and COX‐2 inhibitory activity (IC₅₀ value 0.13 and 0.26 μg mL⁻¹, respectively). The peptide fraction from the Tenebrio molitor protein preparation showed the highest Fe²⁺ chelating ability (EC₅₀ value 2.21 μg mL⁻¹) and the highest reducing power (0.198). The heat treatment process has a positive effect on the antioxidant and anti‐inflammatory properties of peptides. All identified and synthesised peptides from insect protein showed antioxidant and anti‐inflammatory activity.
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comparison of functional properties of Edible Insects and protein preparations thereof
Lwt - Food Science and Technology, 2018Co-Authors: Ewelina Zielinska, Monika Karaś, Barbara BaraniakAbstract:Abstract This study investigated the functional properties of three species of Edible Insects: Gryllodes sigillatus, Schistocerca gregaria, and Tenebrio molitor. The water and oil holding capacity, solubility, and foaming and emulsion properties were evaluated. The protein solubility showed minimum values at pH 5. The highest water and oil holding capacity was noticeable for the T. molitor protein preparation (3.95 g/g) and for the G. sigilltus protein preparation (3.33 g/g), respectively. The G. sigillatus protein preparation also showed the highest foaming capacity, foam stability, and emulsion activity (99.0%, 92.0%, and 72.62%, respectively), while the protein preparation from S. gregaria exhibited the highest emulsion stability (51.31%). This study has shown that whole Insects and protein preparations thereof can be suitable for development of new food formulations.
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antioxidant activity of predigested protein obtained from a range of farmed Edible Insects
International Journal of Food Science and Technology, 2017Co-Authors: Ewelina Zielinska, Monika Karaś, Anna JakubczykAbstract:Summary This study investigated the antioxidant activities of peptides obtained by in vitro gastrointestinal digestion of Edible Insects. The antioxidant potential of Edible Insects' hydrolysates was determined as the free radical-scavenging activity, ion chelating activity and reducing power. The highest antiradical activity against DPPH˙, whose IC50 value is the lowest, was noted for Amphiacusta annulipes (19.1 μg/mL) and that against ABTS˙+ was the highest for Zophobas morio (4.6 μg/mL). The peptides obtained from A. annulipes also showed the highest Fe2+ chelation ability (58.82%) and reducing power (0.652). The highest ability to chelate Cu2+ was noted for Locusta migratoria (86.05%). The locust was characterised by the highest concentration of peptides before digestion and after digestion (3.13 and 5.88 mg/mL, respectively), and the DH was 36.29%.
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selected species of Edible Insects as a source of nutrient composition
Food Research International, 2015Co-Authors: Ewelina Zielinska, Monika Karaś, Barbara Baraniak, Kamila Rybczynska, Anna JakubczykAbstract:Abstract The aim of this study was to determine the nutritive value of Edible Insects and their in vitro cytotoxicity assays. The content of protein, fat, carbohydrates, ash, fiber, minerals, amino acids, and fatty acids in adult cricket (Gryllodes sigillatus), larvae of mealworm (Tenebrio molitor), and adult locust (Schistocerca gregaria) were analyzed. The protein content ranged from 52.35 to 76%. The fat percentage was in the range of 12.97–24.7%. Energy contribution varied from 1821 to 1896 kJ/100 g. Their amino acid profile was compared with the WHO/FAO/UNU Pattern (WHO, 2007). The highest degree of hydrolysis (DH) was noted in baked Gryllodes sigillatus (37.76%). All species were very rich in magnesium, copper, iron, and zinc and the mineral content was compared to recommended daily intakes (mg/day). The hydrolysates from raw, cooked, and baked Insects were significantly stimulated or inhibited proliferation of human skin fibroblasts CRL-2522.
Ewelina Zielinska - One of the best experts on this subject based on the ideXlab platform.
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identification of antioxidant and anti inflammatory peptides obtained by simulated gastrointestinal digestion of three Edible Insects species gryllodes sigillatus tenebrio molitor schistocerca gragaria
International Journal of Food Science and Technology, 2018Co-Authors: Ewelina Zielinska, Barbara Baraniak, Monika KaraśAbstract:The aim of this study was to determine the effect of heat treatment of Edible Insects on antioxidant and anti‐inflammatory activities of peptide fractions from hydrolysates obtained by in vitro gastrointestinal digestion thereof. Identification of bioactive peptides from the Edible Insects and their chemical synthesis were carried out as well. The highest antiradical activity against ABTS•⁺ and DPPH• was noted for the peptide fraction from the Gryllodes sigillatus protein preparation (EC₅₀ value 2.75 and 6.91 μg mL⁻¹, respectively). This fraction exhibited the strongest LOX and COX‐2 inhibitory activity (IC₅₀ value 0.13 and 0.26 μg mL⁻¹, respectively). The peptide fraction from the Tenebrio molitor protein preparation showed the highest Fe²⁺ chelating ability (EC₅₀ value 2.21 μg mL⁻¹) and the highest reducing power (0.198). The heat treatment process has a positive effect on the antioxidant and anti‐inflammatory properties of peptides. All identified and synthesised peptides from insect protein showed antioxidant and anti‐inflammatory activity.
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identification of antioxidant and anti inflammatory peptides obtained by simulated gastrointestinal digestion of three Edible Insects species gryllodes sigillatus tenebrio molitor schistocerca gragaria
International Journal of Food Science and Technology, 2018Co-Authors: Ewelina Zielinska, Barbara Baraniak, Monika KaraśAbstract:The aim of this study was to determine the effect of heat treatment of Edible Insects on antioxidant and anti‐inflammatory activities of peptide fractions from hydrolysates obtained by in vitro gastrointestinal digestion thereof. Identification of bioactive peptides from the Edible Insects and their chemical synthesis were carried out as well. The highest antiradical activity against ABTS•⁺ and DPPH• was noted for the peptide fraction from the Gryllodes sigillatus protein preparation (EC₅₀ value 2.75 and 6.91 μg mL⁻¹, respectively). This fraction exhibited the strongest LOX and COX‐2 inhibitory activity (IC₅₀ value 0.13 and 0.26 μg mL⁻¹, respectively). The peptide fraction from the Tenebrio molitor protein preparation showed the highest Fe²⁺ chelating ability (EC₅₀ value 2.21 μg mL⁻¹) and the highest reducing power (0.198). The heat treatment process has a positive effect on the antioxidant and anti‐inflammatory properties of peptides. All identified and synthesised peptides from insect protein showed antioxidant and anti‐inflammatory activity.
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comparison of functional properties of Edible Insects and protein preparations thereof
Lwt - Food Science and Technology, 2018Co-Authors: Ewelina Zielinska, Monika Karaś, Barbara BaraniakAbstract:Abstract This study investigated the functional properties of three species of Edible Insects: Gryllodes sigillatus, Schistocerca gregaria, and Tenebrio molitor. The water and oil holding capacity, solubility, and foaming and emulsion properties were evaluated. The protein solubility showed minimum values at pH 5. The highest water and oil holding capacity was noticeable for the T. molitor protein preparation (3.95 g/g) and for the G. sigilltus protein preparation (3.33 g/g), respectively. The G. sigillatus protein preparation also showed the highest foaming capacity, foam stability, and emulsion activity (99.0%, 92.0%, and 72.62%, respectively), while the protein preparation from S. gregaria exhibited the highest emulsion stability (51.31%). This study has shown that whole Insects and protein preparations thereof can be suitable for development of new food formulations.
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antioxidant activity of predigested protein obtained from a range of farmed Edible Insects
International Journal of Food Science and Technology, 2017Co-Authors: Ewelina Zielinska, Monika Karaś, Anna JakubczykAbstract:Summary This study investigated the antioxidant activities of peptides obtained by in vitro gastrointestinal digestion of Edible Insects. The antioxidant potential of Edible Insects' hydrolysates was determined as the free radical-scavenging activity, ion chelating activity and reducing power. The highest antiradical activity against DPPH˙, whose IC50 value is the lowest, was noted for Amphiacusta annulipes (19.1 μg/mL) and that against ABTS˙+ was the highest for Zophobas morio (4.6 μg/mL). The peptides obtained from A. annulipes also showed the highest Fe2+ chelation ability (58.82%) and reducing power (0.652). The highest ability to chelate Cu2+ was noted for Locusta migratoria (86.05%). The locust was characterised by the highest concentration of peptides before digestion and after digestion (3.13 and 5.88 mg/mL, respectively), and the DH was 36.29%.
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selected species of Edible Insects as a source of nutrient composition
Food Research International, 2015Co-Authors: Ewelina Zielinska, Monika Karaś, Barbara Baraniak, Kamila Rybczynska, Anna JakubczykAbstract:Abstract The aim of this study was to determine the nutritive value of Edible Insects and their in vitro cytotoxicity assays. The content of protein, fat, carbohydrates, ash, fiber, minerals, amino acids, and fatty acids in adult cricket (Gryllodes sigillatus), larvae of mealworm (Tenebrio molitor), and adult locust (Schistocerca gregaria) were analyzed. The protein content ranged from 52.35 to 76%. The fat percentage was in the range of 12.97–24.7%. Energy contribution varied from 1821 to 1896 kJ/100 g. Their amino acid profile was compared with the WHO/FAO/UNU Pattern (WHO, 2007). The highest degree of hydrolysis (DH) was noted in baked Gryllodes sigillatus (37.76%). All species were very rich in magnesium, copper, iron, and zinc and the mineral content was compared to recommended daily intakes (mg/day). The hydrolysates from raw, cooked, and baked Insects were significantly stimulated or inhibited proliferation of human skin fibroblasts CRL-2522.
Barbara Baraniak - One of the best experts on this subject based on the ideXlab platform.
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identification of antioxidant and anti inflammatory peptides obtained by simulated gastrointestinal digestion of three Edible Insects species gryllodes sigillatus tenebrio molitor schistocerca gragaria
International Journal of Food Science and Technology, 2018Co-Authors: Ewelina Zielinska, Barbara Baraniak, Monika KaraśAbstract:The aim of this study was to determine the effect of heat treatment of Edible Insects on antioxidant and anti‐inflammatory activities of peptide fractions from hydrolysates obtained by in vitro gastrointestinal digestion thereof. Identification of bioactive peptides from the Edible Insects and their chemical synthesis were carried out as well. The highest antiradical activity against ABTS•⁺ and DPPH• was noted for the peptide fraction from the Gryllodes sigillatus protein preparation (EC₅₀ value 2.75 and 6.91 μg mL⁻¹, respectively). This fraction exhibited the strongest LOX and COX‐2 inhibitory activity (IC₅₀ value 0.13 and 0.26 μg mL⁻¹, respectively). The peptide fraction from the Tenebrio molitor protein preparation showed the highest Fe²⁺ chelating ability (EC₅₀ value 2.21 μg mL⁻¹) and the highest reducing power (0.198). The heat treatment process has a positive effect on the antioxidant and anti‐inflammatory properties of peptides. All identified and synthesised peptides from insect protein showed antioxidant and anti‐inflammatory activity.
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identification of antioxidant and anti inflammatory peptides obtained by simulated gastrointestinal digestion of three Edible Insects species gryllodes sigillatus tenebrio molitor schistocerca gragaria
International Journal of Food Science and Technology, 2018Co-Authors: Ewelina Zielinska, Barbara Baraniak, Monika KaraśAbstract:The aim of this study was to determine the effect of heat treatment of Edible Insects on antioxidant and anti‐inflammatory activities of peptide fractions from hydrolysates obtained by in vitro gastrointestinal digestion thereof. Identification of bioactive peptides from the Edible Insects and their chemical synthesis were carried out as well. The highest antiradical activity against ABTS•⁺ and DPPH• was noted for the peptide fraction from the Gryllodes sigillatus protein preparation (EC₅₀ value 2.75 and 6.91 μg mL⁻¹, respectively). This fraction exhibited the strongest LOX and COX‐2 inhibitory activity (IC₅₀ value 0.13 and 0.26 μg mL⁻¹, respectively). The peptide fraction from the Tenebrio molitor protein preparation showed the highest Fe²⁺ chelating ability (EC₅₀ value 2.21 μg mL⁻¹) and the highest reducing power (0.198). The heat treatment process has a positive effect on the antioxidant and anti‐inflammatory properties of peptides. All identified and synthesised peptides from insect protein showed antioxidant and anti‐inflammatory activity.
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comparison of functional properties of Edible Insects and protein preparations thereof
Lwt - Food Science and Technology, 2018Co-Authors: Ewelina Zielinska, Monika Karaś, Barbara BaraniakAbstract:Abstract This study investigated the functional properties of three species of Edible Insects: Gryllodes sigillatus, Schistocerca gregaria, and Tenebrio molitor. The water and oil holding capacity, solubility, and foaming and emulsion properties were evaluated. The protein solubility showed minimum values at pH 5. The highest water and oil holding capacity was noticeable for the T. molitor protein preparation (3.95 g/g) and for the G. sigilltus protein preparation (3.33 g/g), respectively. The G. sigillatus protein preparation also showed the highest foaming capacity, foam stability, and emulsion activity (99.0%, 92.0%, and 72.62%, respectively), while the protein preparation from S. gregaria exhibited the highest emulsion stability (51.31%). This study has shown that whole Insects and protein preparations thereof can be suitable for development of new food formulations.
-
selected species of Edible Insects as a source of nutrient composition
Food Research International, 2015Co-Authors: Ewelina Zielinska, Monika Karaś, Barbara Baraniak, Kamila Rybczynska, Anna JakubczykAbstract:Abstract The aim of this study was to determine the nutritive value of Edible Insects and their in vitro cytotoxicity assays. The content of protein, fat, carbohydrates, ash, fiber, minerals, amino acids, and fatty acids in adult cricket (Gryllodes sigillatus), larvae of mealworm (Tenebrio molitor), and adult locust (Schistocerca gregaria) were analyzed. The protein content ranged from 52.35 to 76%. The fat percentage was in the range of 12.97–24.7%. Energy contribution varied from 1821 to 1896 kJ/100 g. Their amino acid profile was compared with the WHO/FAO/UNU Pattern (WHO, 2007). The highest degree of hydrolysis (DH) was noted in baked Gryllodes sigillatus (37.76%). All species were very rich in magnesium, copper, iron, and zinc and the mineral content was compared to recommended daily intakes (mg/day). The hydrolysates from raw, cooked, and baked Insects were significantly stimulated or inhibited proliferation of human skin fibroblasts CRL-2522.
Andrea Osimani - One of the best experts on this subject based on the ideXlab platform.
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current knowledge on the microbiota of Edible Insects intended for human consumption a state of the art review
Food Research International, 2019Co-Authors: Cristiana Garofalo, Federica Cardinali, Francesca Clementi, Lucia Aquilanti, Vesna Milanovic, Andrea OsimaniAbstract:Because of their positive nutritional characteristics and low environmental impact, Edible Insects might be considered a 'food of the future'. However, there are safety concerns associated with the consumption of Insects, such as contaminating chemical and biological agents. The possible presence of pathogenic and toxigenic microorganisms is one of the main biological hazards associated with Edible Insects. This review presents an overview of the microbiota of Edible Insects, highlighting the potential risks for human health. Detailed information on the microbiota of Edible Insects from literature published in 2000-2019 is presented. These data show complex ecosystems, with marked variations in microbial load and diversity, among Edible Insects as well as stable and species-specific microbiota for some of the most popular Edible insect species, such as mealworm larvae (Tenebrio molitor) and grasshoppers (Locusta migratoria). Raw Edible Insects generally contain high numbers of mesophilic aerobes, bacterial endospores or spore-forming bacteria, Enterobacteriaceae, lactic acid bacteria, psychrotrophic aerobes, and fungi, and potentially harmful species (i.e. pathogenic, mycotoxigenic, and spoilage microbes) may be present. Several studies have focused on reducing the microbial contamination of Edible Insects by applying treatments such as starvation, rinsing, thermal treatments, chilling, drying, fermentation, and marination, both alone and, sometimes, in combination. Although these studies show that various heat treatments were the most efficient methods for reducing microbial numbers, they also highlight the need for species-specific mitigation strategies. The feasibility of using Edible Insects as ingredients in the food industry in the development of innovative insect-based products has been explored; although, in some cases, the presence of spore-forming bacteria and other food-borne pathogens is a concern. Recent studies have shown that a risk assessment of Edible Insects should also include an evaluation of the incidence of antibiotic-resistance (AR) genes and antibiotic-resistant microorganisms in the production chain. Finally, as proposed in the literature, microbial hazards should be limited through the implementation of good hygienic practices during rearing, handling, processing, and storage, as well as the implementation of an appropriate HACCP system for Edible insect supply chains. Another issue frequently reported in the literature is the need for a legislative framework for Edible insect production, commercialisation, and trading, as well as the need for microbiological criteria specifically tailored for Edible Insects. Microbiological criteria like those already been established for the food safety and hygiene (e.g. those in the European Union food law) of different food categories (e.g. ready-to-eat products) could be applied to Edible insect-based products.
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real time pcr detection and quantification of selected transferable antibiotic resistance genes in fresh Edible Insects from belgium and the netherlands
International Journal of Food Microbiology, 2019Co-Authors: D Vandeweyer, Cristiana Garofalo, Francesca Clementi, Andrea Osimani, Vesna Milanovic, Leen Van Campenhout, Lucia AquilantiAbstract:The occurrence of antibiotic resistance genes in foodstuffs involves a human health risk. Fresh Edible Insects present an emerging source of human food but they were not yet assessed in a quantitative way for antibiotic resistances as a matter of food safety. In this study, a real-time quantitative PCR assessment was optimised to detect and quantify relevant transferable antibiotic resistance genes [tet(O, K, M, S) and erm(B)] in Edible Insects. Subsequently, the technology was applied on 30 fresh insect samples, including two mealworm species and two cricket species from different production batches and rearing companies in Belgium and the Netherlands. The sampling periods and the post-harvest treatments applied were also taken into account. Results showed that mealworms contained, on average, higher numbers of tet(K), tet(M), and tet(S) genes than crickets, but tet(O) was almost uniquely present in crickets. The erm(B) gene was only detected in one mealworm sample and the tet(K) gene showed higher abundances in samples originating from the Netherlands than in samples from Belgium. A large difference in antibiotic resistance profile was revealed between mealworms and crickets, but not between different mealworm species or cricket species. Species-specific microbiomes and insect feed may have contributed to this distinction. Interestingly, important correlations between the presence of some tet genes and the microbiota previously encountered in the investigated Edible Insects were uncovered. While a geographical distribution was observed for the tet(K) gene, post-harvest treatments and sampling period were not shown to have a significant influence on the occurrence of the antibiotic resistance genes considered. In conclusion, Insects may carry considerable amounts of antibiotic resistance genes, but the health risk in terms of antibiotic resistances is comparable to other food matrices.
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Insight into the proximate composition and microbial diversity of Edible Insects marketed in the European Union
European Food Research and Technology, 2017Co-Authors: Andrea Osimani, Federica Cardinali, Cristiana Garofalo, Vesna Milanović, Marina Pasquini, Manuela Taccari, Lucia Aquilanti, Massimo Mozzon, Nadia Raffaelli, Sara RuschioniAbstract:In recent years, the idea of exploiting Edible Insects for their industrial production has attracted the attention of media, research institutions and food industry operators, because of the numerous positive factors associated with this food source. Notwithstanding, Insects are still underutilized in Western countries. Moreover, Edible Insects are carriers of natural microorganisms; hence, safety issues may arise from their industrial production. This study was aimed at providing insight into the proximate composition, with a focus in the fatty acid and amino acid composition, and microbial diversity of some processed Edible Insects marketed in the European Union. A high content of protein and fat was seen, with values ranging from 59.46 to 46.78 and 35.32 to 15.18%, respectively, with nutritionally valuable characteristics in both the lipid fractions and amino acid profiles. Furthermore, a great variation in microbial counts was seen. Both commensal and potential pathogenic microorganisms ascribed to the genera Pediococcus , Weissella , Streptomyces , Acinetobacter , Agrococcus , Arthrobacter , Naxibacter , Planomicrobium , Rufibacter , Bacillus , Clostridium , Vibrio , Desulfovibrio , Loktanella , Escherichia , Tetrapisispora , Aspergillus , Eurotium , Debaryomyces , and Wallemia , were identified by PCR-DGGE. The high diversity in the chemical composition and microbial profile of the marketed Edible Insects analyzed suggest a role of both the rearing and processing procedures on these variables. The results overall collected encourage the exploitation of Edible Insects as a valuable large-scale, animal-based commodity.
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The microbiota of marketed processed Edible Insects as revealed by high-throughput sequencing
Food Microbiology, 2017Co-Authors: Cristiana Garofalo, Federica Cardinali, Vesna Milanović, Sara Ruschioni, Paola Riolo, Nunzio Isidoro, Manuela Taccari, Lucia Aquilanti, Andrea Osimani, Francesca ClementiAbstract:Entomophagy has been linked to nutritional, economic, social and ecological benefits. However, scientific studies on the potential safety risks in eating Edible Insects need to be carried out for legislators, markets and consumers. In this context, the microbiota of Edible Insects deserves to be deeply investigated. The aim of this study was to elucidate the microbial species occurring in some processed marketed Edible Insects, namely powdered small crickets, whole dried small crickets (Acheta domesticus), whole dried locusts (Locusta migratoria), and whole dried mealworm larvae (Tenebrio molitor), through culture-dependent (classical microbiological analyses) and -independent methods (pyrosequencing). A great bacterial diversity and variation among Insects was seen. Relatively low counts of total mesophilic aerobes, Enterobacteriaceae, lactic acid bacteria, Clostridium perfringens spores, yeasts and moulds in all of the studied insect batches were found. Furthermore, the presence of several gut-associated bacteria, some of which may act as opportunistic pathogens in humans, were found through pyrosequencing. Food spoilage bacteria were also identified, as well as Spiroplasma spp. in mealworm larvae, which has been found to be related to neurodegenerative diseases in animals and humans. Although viable pathogens such as Salmonella spp. and Listeria monocytogenes were not detected, the presence of Listeria spp., Staphylococcus spp., Clostridium spp. and Bacillus spp. (with low abundance) was also found through pyrosequencing. The results of this study contribute to the elucidation of the microbiota associated with Edible Insects and encourage further studies aimed to evaluate the influence of rearing and processing conditions on that microbiota.
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Getting insight into the prevalence of antibiotic resistance genes in specimens of marketed Edible Insects
International Journal of Food Microbiology, 2016Co-Authors: Vesna Milanović, Federica Cardinali, Cristiana Garofalo, Marina Pasquini, Paola Riolo, Manuela Taccari, Lucia Aquilanti, Andrea Osimani, Francesca ClementiAbstract:This study was aimed at investigating the occurrence of 11 transferable antibiotic resistance (AR) genes [erm(A), erm(B), erm(C), vanA, vanB, tet(M), tet(O), tet(S), tet(K), mecA, blaZ] in 11 species of marketed Edible Insects (small crickets powder, small crickets, locusts, mealworm larvae, giant waterbugs, black ants, winged termite alates, rhino beetles, mole crickets, silkworm pupae, and black scorpions) in order to provide a first baseline for risk assessment. Among the AR genes under study, tet(K) occurred with the highest frequency, followed by erm(B), tet(S) and blaZ. A high variability was seen among the samples, in terms of occurrence of different AR determinants. Cluster Analysis and Principal Coordinates Analysis allowed the 11 samples to be grouped in two main clusters, one including all but one samples produced in Thailand and the other including those produced in the Netherlands.
Francesca Clementi - One of the best experts on this subject based on the ideXlab platform.
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current knowledge on the microbiota of Edible Insects intended for human consumption a state of the art review
Food Research International, 2019Co-Authors: Cristiana Garofalo, Federica Cardinali, Francesca Clementi, Lucia Aquilanti, Vesna Milanovic, Andrea OsimaniAbstract:Because of their positive nutritional characteristics and low environmental impact, Edible Insects might be considered a 'food of the future'. However, there are safety concerns associated with the consumption of Insects, such as contaminating chemical and biological agents. The possible presence of pathogenic and toxigenic microorganisms is one of the main biological hazards associated with Edible Insects. This review presents an overview of the microbiota of Edible Insects, highlighting the potential risks for human health. Detailed information on the microbiota of Edible Insects from literature published in 2000-2019 is presented. These data show complex ecosystems, with marked variations in microbial load and diversity, among Edible Insects as well as stable and species-specific microbiota for some of the most popular Edible insect species, such as mealworm larvae (Tenebrio molitor) and grasshoppers (Locusta migratoria). Raw Edible Insects generally contain high numbers of mesophilic aerobes, bacterial endospores or spore-forming bacteria, Enterobacteriaceae, lactic acid bacteria, psychrotrophic aerobes, and fungi, and potentially harmful species (i.e. pathogenic, mycotoxigenic, and spoilage microbes) may be present. Several studies have focused on reducing the microbial contamination of Edible Insects by applying treatments such as starvation, rinsing, thermal treatments, chilling, drying, fermentation, and marination, both alone and, sometimes, in combination. Although these studies show that various heat treatments were the most efficient methods for reducing microbial numbers, they also highlight the need for species-specific mitigation strategies. The feasibility of using Edible Insects as ingredients in the food industry in the development of innovative insect-based products has been explored; although, in some cases, the presence of spore-forming bacteria and other food-borne pathogens is a concern. Recent studies have shown that a risk assessment of Edible Insects should also include an evaluation of the incidence of antibiotic-resistance (AR) genes and antibiotic-resistant microorganisms in the production chain. Finally, as proposed in the literature, microbial hazards should be limited through the implementation of good hygienic practices during rearing, handling, processing, and storage, as well as the implementation of an appropriate HACCP system for Edible insect supply chains. Another issue frequently reported in the literature is the need for a legislative framework for Edible insect production, commercialisation, and trading, as well as the need for microbiological criteria specifically tailored for Edible Insects. Microbiological criteria like those already been established for the food safety and hygiene (e.g. those in the European Union food law) of different food categories (e.g. ready-to-eat products) could be applied to Edible insect-based products.
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real time pcr detection and quantification of selected transferable antibiotic resistance genes in fresh Edible Insects from belgium and the netherlands
International Journal of Food Microbiology, 2019Co-Authors: D Vandeweyer, Cristiana Garofalo, Francesca Clementi, Andrea Osimani, Vesna Milanovic, Leen Van Campenhout, Lucia AquilantiAbstract:The occurrence of antibiotic resistance genes in foodstuffs involves a human health risk. Fresh Edible Insects present an emerging source of human food but they were not yet assessed in a quantitative way for antibiotic resistances as a matter of food safety. In this study, a real-time quantitative PCR assessment was optimised to detect and quantify relevant transferable antibiotic resistance genes [tet(O, K, M, S) and erm(B)] in Edible Insects. Subsequently, the technology was applied on 30 fresh insect samples, including two mealworm species and two cricket species from different production batches and rearing companies in Belgium and the Netherlands. The sampling periods and the post-harvest treatments applied were also taken into account. Results showed that mealworms contained, on average, higher numbers of tet(K), tet(M), and tet(S) genes than crickets, but tet(O) was almost uniquely present in crickets. The erm(B) gene was only detected in one mealworm sample and the tet(K) gene showed higher abundances in samples originating from the Netherlands than in samples from Belgium. A large difference in antibiotic resistance profile was revealed between mealworms and crickets, but not between different mealworm species or cricket species. Species-specific microbiomes and insect feed may have contributed to this distinction. Interestingly, important correlations between the presence of some tet genes and the microbiota previously encountered in the investigated Edible Insects were uncovered. While a geographical distribution was observed for the tet(K) gene, post-harvest treatments and sampling period were not shown to have a significant influence on the occurrence of the antibiotic resistance genes considered. In conclusion, Insects may carry considerable amounts of antibiotic resistance genes, but the health risk in terms of antibiotic resistances is comparable to other food matrices.
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The microbiota of marketed processed Edible Insects as revealed by high-throughput sequencing
Food Microbiology, 2017Co-Authors: Cristiana Garofalo, Federica Cardinali, Vesna Milanović, Sara Ruschioni, Paola Riolo, Nunzio Isidoro, Manuela Taccari, Lucia Aquilanti, Andrea Osimani, Francesca ClementiAbstract:Entomophagy has been linked to nutritional, economic, social and ecological benefits. However, scientific studies on the potential safety risks in eating Edible Insects need to be carried out for legislators, markets and consumers. In this context, the microbiota of Edible Insects deserves to be deeply investigated. The aim of this study was to elucidate the microbial species occurring in some processed marketed Edible Insects, namely powdered small crickets, whole dried small crickets (Acheta domesticus), whole dried locusts (Locusta migratoria), and whole dried mealworm larvae (Tenebrio molitor), through culture-dependent (classical microbiological analyses) and -independent methods (pyrosequencing). A great bacterial diversity and variation among Insects was seen. Relatively low counts of total mesophilic aerobes, Enterobacteriaceae, lactic acid bacteria, Clostridium perfringens spores, yeasts and moulds in all of the studied insect batches were found. Furthermore, the presence of several gut-associated bacteria, some of which may act as opportunistic pathogens in humans, were found through pyrosequencing. Food spoilage bacteria were also identified, as well as Spiroplasma spp. in mealworm larvae, which has been found to be related to neurodegenerative diseases in animals and humans. Although viable pathogens such as Salmonella spp. and Listeria monocytogenes were not detected, the presence of Listeria spp., Staphylococcus spp., Clostridium spp. and Bacillus spp. (with low abundance) was also found through pyrosequencing. The results of this study contribute to the elucidation of the microbiota associated with Edible Insects and encourage further studies aimed to evaluate the influence of rearing and processing conditions on that microbiota.
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Getting insight into the prevalence of antibiotic resistance genes in specimens of marketed Edible Insects
International Journal of Food Microbiology, 2016Co-Authors: Vesna Milanović, Federica Cardinali, Cristiana Garofalo, Marina Pasquini, Paola Riolo, Manuela Taccari, Lucia Aquilanti, Andrea Osimani, Francesca ClementiAbstract:This study was aimed at investigating the occurrence of 11 transferable antibiotic resistance (AR) genes [erm(A), erm(B), erm(C), vanA, vanB, tet(M), tet(O), tet(S), tet(K), mecA, blaZ] in 11 species of marketed Edible Insects (small crickets powder, small crickets, locusts, mealworm larvae, giant waterbugs, black ants, winged termite alates, rhino beetles, mole crickets, silkworm pupae, and black scorpions) in order to provide a first baseline for risk assessment. Among the AR genes under study, tet(K) occurred with the highest frequency, followed by erm(B), tet(S) and blaZ. A high variability was seen among the samples, in terms of occurrence of different AR determinants. Cluster Analysis and Principal Coordinates Analysis allowed the 11 samples to be grouped in two main clusters, one including all but one samples produced in Thailand and the other including those produced in the Netherlands.
