Department of Food Science, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP, 13083-862, Brazil.
J Food Sci. 2021 Feb;86(2):571-578. doi: 10.1111/1750-3841.15576. Epub 2021 Jan 12.
The development of innovative ingredients through biotechnological routes has established insect proteins as an emerging source of bioactive peptides. The current study aimed to evaluate the antioxidant properties of black cricket (Gryllus assimilis) protein hydrolysates produced using the proteases Flavourzyme 500L, Alcalase 2.4L, and Neutrase 0.8L, either individually or in binary/ternary combinations. The enzymatic hydrolysis promoted an increase of approximately 160% in total antioxidant capacity and 93% in the ferric reducing antioxidant power. The isolated use of the enzyme Flavourzyme 500L showed the most prominent positive effect on the antioxidant properties, presenting an IC value of 455 and 71 µg/mL for DPPH and ABTS radicals scavenging activities, respectively. This sample was composed mainly of small peptides (MW < 3 kDa), in which the antioxidant properties increased after fractionation by ultrafiltration. Gel electrophoresis analysis showed protein hydrolysates composed mainly of polypeptide chains with a mass of less than 14 kDa. Finally, the enzymatic treatment proved to be an efficient process to improve the antioxidant properties of black cricket proteins, increasing the possibility of applying these hydrolysates as bioactive ingredients in food or nutraceutical products. PRACTICAL APPLICATION: Insects represent an alternative source of proteins. Their modification through hydrolysis allows for the acquisition of compounds with great potential in industrial applications, such as functional ingredients or for nutraceutical purposes. The use of our experimental design proved to be an adequate tool for defining the best process conditions required for increasing the attainment of biologically active compounds.
通过生物技术途径开发创新成分，使昆虫蛋白成为生物活性肽的新兴来源。本研究旨在评估使用蛋白酶 Flavourzyme 500L、Alcalase 2.4L 和 Neutrase 0.8L 单独或组合使用生产的黑蟋蟀（Gryllus assimilis）蛋白水解物的抗氧化特性。酶解可使总抗氧化能力提高约 160%，铁还原抗氧化能力提高 93%。单独使用酶 Flavourzyme 500L 对抗氧化特性表现出最显著的积极影响，其对 DPPH 和 ABTS 自由基清除活性的 IC 值分别为 455 和 71µg/mL。该样品主要由小肽（MW < 3 kDa）组成，超滤分级后抗氧化特性增加。凝胶电泳分析表明，蛋白水解物主要由分子量小于 14 kDa 的多肽链组成。最后，酶处理被证明是一种提高黑蟋蟀蛋白抗氧化特性的有效方法，增加了这些水解物作为食品或营养保健品中生物活性成分的应用可能性。 实用程序：昆虫代表了蛋白质的替代来源。通过水解对其进行修饰，可以获得在工业应用中具有巨大潜力的化合物，例如功能性成分或用于营养保健品。我们的实验设计的使用被证明是定义增加生物活性化合物获得所需的最佳工艺条件的合适工具。
