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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.
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.
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.
Erikjan Lock - One of the best experts on this subject based on the ideXlab platform.
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potential of Insect based diets for atlantic salmon salmo salar
Aquaculture, 2018Co-Authors: Ikram Belghit, Nina S Liland, Rune Waagbo, Irene Biancarosa, Nicole Pelusio, Ashild Krogdahl, Erikjan LockAbstract:Abstract In the present study, we aimed to assess the effect of dietary Insect meal (IM) and Insect oil (IO) on growth performance, body composition and nutrient digestibility of freshwater reared Atlantic salmon. The IM and IO were produced from black soldier fly larvae (Hermetia illucens, L.; BSF) that had been grown on (1) media containing organic waste streams, or on (2) media partially containing seaweed (Ascophyllum nodosum). The feeding trial of the current study followed a factorial 2 × 3 way-ANOVA experimental design with six dietary groups of Atlantic salmon fed diets with Insect-derived ingredients for 8 weeks. A typical industrial diet, with Protein from fish meal and soy Protein concentrate (SPC) (50:50) and lipids from fish oil and vegetable oil (33:66), was fed to a positive control group. Five experimental diets were formulated, where 85% of the dietary Protein was replaced by IM and/or all the vegetable oil was replaced by IO (IM from Insects grown on media 1, IO from Insects grown on either media 1 (IO1) or media 2 (IO2)). Replacing the dietary fish meal and SPC with Insect Protein significantly reduced the apparent digestibility coefficients (ADC) of Protein, lipid and all amino acids investigated, though remained highly digestible. There were, however, only small differences due to Protein or lipid source in growth performance, and no effects of Insect ingredients on feed intake or feed conversion ratio. Inclusion of IM-based diets significantly increased both hepatosomatic index and visceral somatic index of Atlantic salmon. Proteinase activity in the intestine was not affected by dietary inclusion of BSF larvae meal, while leucine aminopeptidase activity was lower in fish fed with Insect ingredients than the control group. Whole-body Protein, lipid, amino acids and minerals contents were not affected by Protein or lipid source. In general, this study showed that Protein meal and oil from BSF larvae hold a great potential as a source of nutrients for Atlantic salmon.
Ikram Belghit - One of the best experts on this subject based on the ideXlab platform.
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potential of Insect based diets for atlantic salmon salmo salar
Aquaculture, 2018Co-Authors: Ikram Belghit, Nina S Liland, Rune Waagbo, Irene Biancarosa, Nicole Pelusio, Ashild Krogdahl, Erikjan LockAbstract:Abstract In the present study, we aimed to assess the effect of dietary Insect meal (IM) and Insect oil (IO) on growth performance, body composition and nutrient digestibility of freshwater reared Atlantic salmon. The IM and IO were produced from black soldier fly larvae (Hermetia illucens, L.; BSF) that had been grown on (1) media containing organic waste streams, or on (2) media partially containing seaweed (Ascophyllum nodosum). The feeding trial of the current study followed a factorial 2 × 3 way-ANOVA experimental design with six dietary groups of Atlantic salmon fed diets with Insect-derived ingredients for 8 weeks. A typical industrial diet, with Protein from fish meal and soy Protein concentrate (SPC) (50:50) and lipids from fish oil and vegetable oil (33:66), was fed to a positive control group. Five experimental diets were formulated, where 85% of the dietary Protein was replaced by IM and/or all the vegetable oil was replaced by IO (IM from Insects grown on media 1, IO from Insects grown on either media 1 (IO1) or media 2 (IO2)). Replacing the dietary fish meal and SPC with Insect Protein significantly reduced the apparent digestibility coefficients (ADC) of Protein, lipid and all amino acids investigated, though remained highly digestible. There were, however, only small differences due to Protein or lipid source in growth performance, and no effects of Insect ingredients on feed intake or feed conversion ratio. Inclusion of IM-based diets significantly increased both hepatosomatic index and visceral somatic index of Atlantic salmon. Proteinase activity in the intestine was not affected by dietary inclusion of BSF larvae meal, while leucine aminopeptidase activity was lower in fish fed with Insect ingredients than the control group. Whole-body Protein, lipid, amino acids and minerals contents were not affected by Protein or lipid source. In general, this study showed that Protein meal and oil from BSF larvae hold a great potential as a source of nutrients for Atlantic salmon.