Introduction. Edible insects are currently being evaluated as an alternative and sustainable protein source for humans in order to meet the nutritional needs of the growing world population. Specific risk assessment for edible insects is necessary in Europe, where the consumption of insects is an emerging practice. The allergenic potential associated to entomophagy has to be investigated since the introduction of this new food source can cause IgE-mediated cross reactions in patients allergic to crustaceans and mites, that belong to the same phylum of insect. Methods. Five edible insects were investigated: buffalo worm (Alphitobius diaperinus), mealworm (Tenebrio molitor), silkworm (Bombyx mori); cricket (Gryllodes sigillatus) and grasshopper (Locusta migratoria). The soluble and insoluble proteins were extracted from raw and processed (boiled and fried) insects and the protein profiles were analyzed by SDS-PAGE. The IgE cross-reactivity of shrimp (n=8) and house dust mite (n=28) Italian allergic patients were investigated by immunoblotting followed by LC-MS/MS analysis for immune-reactive proteins identification. Results. Buffulo worm, mealworm and cricket showed similar protein profiles for raw and boiled extract, while grasshopper and silkworm differed for both processing methods. For all insects, proteins aggregation increased with increasing processing temperatures, causing an enrichment of the insoluble protein fraction. Preliminary results on the immune-recognition of insect proteins by the sera IgEs of patient allergic to shrimp and mites indicate that the major allergens of shrimp and house dust mite, such as tropomyosin and arginine kinase, are cross-reactive in insects. Furthermore, both processing methods show to affect protein reactivity in an insect-dependent manner. Discussion. The evidence of cross-reactivity of IgEs from patients allergic to shrimp and house dust mite towards differently processed edible insect protein extracts confirms the issue of possible risk associated to insects consuming.
Effect of thermal processing on the immune cross-reactivity of five edible insects
Cirrincione S;Nebbia S;Lamberti C;Giuffrida MG;Cavallarin L
2019
Abstract
Introduction. Edible insects are currently being evaluated as an alternative and sustainable protein source for humans in order to meet the nutritional needs of the growing world population. Specific risk assessment for edible insects is necessary in Europe, where the consumption of insects is an emerging practice. The allergenic potential associated to entomophagy has to be investigated since the introduction of this new food source can cause IgE-mediated cross reactions in patients allergic to crustaceans and mites, that belong to the same phylum of insect. Methods. Five edible insects were investigated: buffalo worm (Alphitobius diaperinus), mealworm (Tenebrio molitor), silkworm (Bombyx mori); cricket (Gryllodes sigillatus) and grasshopper (Locusta migratoria). The soluble and insoluble proteins were extracted from raw and processed (boiled and fried) insects and the protein profiles were analyzed by SDS-PAGE. The IgE cross-reactivity of shrimp (n=8) and house dust mite (n=28) Italian allergic patients were investigated by immunoblotting followed by LC-MS/MS analysis for immune-reactive proteins identification. Results. Buffulo worm, mealworm and cricket showed similar protein profiles for raw and boiled extract, while grasshopper and silkworm differed for both processing methods. For all insects, proteins aggregation increased with increasing processing temperatures, causing an enrichment of the insoluble protein fraction. Preliminary results on the immune-recognition of insect proteins by the sera IgEs of patient allergic to shrimp and mites indicate that the major allergens of shrimp and house dust mite, such as tropomyosin and arginine kinase, are cross-reactive in insects. Furthermore, both processing methods show to affect protein reactivity in an insect-dependent manner. Discussion. The evidence of cross-reactivity of IgEs from patients allergic to shrimp and house dust mite towards differently processed edible insect protein extracts confirms the issue of possible risk associated to insects consuming.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
