Kavle Ruchita Rao, Nolan Patrick James, Carne Alan, Agyei Dominic, Morton James David, Bekhit Alaa El-Din Ahmed
Department of Food Science, University of Otago, Dunedin 9054, New Zealand.
Department of Biochemistry, University of Otago, Dunedin 9054, New Zealand.
Foods. 2023 May 10;12(10):1948. doi: 10.3390/foods12101948.
Aside from their bioremediation roles, little is known about the food and feed value of earthworms. In this study, a comprehensive evaluation of the nutritional composition (proximate analysis and profiles of fatty acids and minerals) and techno-functional properties (foaming and emulsion stability and capacity) of earthworm (, sourced in New Zealand) powder (EAP) were investigated. Lipid nutritional indices, ω6/ω3, atherogenicity index, thrombogenicity index, hypocholesterolemic/hypercholesterolemic acid ratio, and health-promoting index of EAP lipids are also reported. The protein, fat, and carbohydrate contents of EAP were found to be 53.75%, 19.30%, and 23.26% DW, respectively. The mineral profile obtained for the EAP consisted of 11 essential minerals, 23 non-essential minerals, and 4 heavy metals. The most abundant essential minerals were potassium (8220 mg·kg DW), phosphorus (8220 mg·kg DW), magnesium (744.7 mg·kg DW), calcium (2396.7 mg·kg DW), iron (244.7 mg·kg DW), and manganese (25.6 mg·kg DW). Toxic metals such as vanadium (0.2 mg·kg DW), lead (0.2 mg·kg DW), cadmium (2.2 mg·kg DW), and arsenic (2.3 mg·kg DW) were found in EAP, which pose safety considerations. Lauric acid (20.3% FA), myristoleic acid (11.20% FA), and linoleic acid (7.96% FA) were the most abundant saturated, monounsaturated, and polyunsaturated fatty acids, respectively. The lipid nutritional indices, such as IT and ω-6/ω-3, of were within limits considered to enhance human health. A protein extract derived from EAP (EAPPE), obtained by alkaline solubilisation and pH precipitation, exhibited an isoelectric pH of ~5. The total essential amino acid content and essential amino acid index of EAPPE were 373.3 mg·g and 1.36 mg·g protein, respectively. Techno-functional analysis of EAPPE indicated a high foaming capacity (83.3%) and emulsion stability (88.8% after 60 min). Heat coagulation of EAPPE was greater at pH 7.0 (12.6%) compared with pH 5.0 (4.83%), corroborating the pH-solubility profile and relatively high surface hydrophobicity (1061.0). These findings demonstrate the potential of EAP and EAPPE as nutrient-rich and functional ingredients suitable as alternative food and feed material. The presence of heavy metals, however, should be carefully considered.
除了它们的生物修复作用外，人们对蚯蚓的食物和饲料价值知之甚少。在本研究中，对新西兰蚯蚓粉（EAP）的营养成分（近似分析以及脂肪酸和矿物质概况）和技术功能特性（起泡性、乳化稳定性和乳化能力）进行了全面评估。还报告了EAP脂质的脂质营养指数、ω6/ω3、致动脉粥样硬化指数、血栓形成指数、降胆固醇/升胆固醇酸比率以及促进健康指数。发现EAP的蛋白质、脂肪和碳水化合物含量分别为干重的53.75%、19.30%和23.26%。EAP的矿物质概况包括11种必需矿物质、23种非必需矿物质和4种重金属。最丰富的必需矿物质是钾（8220毫克·千克干重）、磷（8220毫克·千克干重）、镁（744.7毫克·千克干重）、钙（2396.7毫克·千克干重）、铁（244.7毫克·千克干重）和锰（25.6毫克·千克干重）。在EAP中发现了钒（0.2毫克·千克干重）、铅（0.2毫克·千克干重）、镉（2.2毫克·千克干重）和砷（2.3毫克·千克干重）等有毒金属，这引发了安全方面的考虑。月桂酸（20.3%脂肪酸）、肉豆蔻油酸（11.20%脂肪酸）和亚油酸（7.96%脂肪酸）分别是最丰富的饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸。EAP的脂质营养指数，如IT和ω-6/ω-3，在被认为能增进人类健康的范围内。通过碱溶解和pH沉淀从EAP中获得的蛋白质提取物（EAPPE）的等电点约为5。EAPPE的总必需氨基酸含量和必需氨基酸指数分别为373.3毫克·克和1.36毫克·克蛋白质。EAPPE的技术功能分析表明其具有高起泡能力（83.3%）和乳化稳定性（60分钟后为88.8%）。与pH 5.0（4.83%）相比，EAPPE在pH 7.0时的热凝固性更高（12.6%），这与pH-溶解度曲线和相对较高的表面疏水性（1061.0）相符。这些发现表明EAP和EAPPE作为营养丰富的功能性成分具有作为替代食品和饲料原料的潜力。然而，重金属的存在应予以谨慎考虑。
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