Vol. 4, Issue 2 (2019)
Antioxidant and anti-inflammatory efficacy of functional proteins obtained from seven edible insects
Author(s): Parameswaran Matheswaran, Latha Raja, Sharmila Banu Gani
Abstract: Edible insects are alternate approaches for the manufacturing of cost-effective, energy-competent protein-rich diet. These alternative diets and foodstuffs are immediate requirements for the exploiting global population. Hence, the present study aimed to prepare the functional proteins obtained from seven edible insects using gastrointestinal digestion and absorption mechanisms. Furthermore, these functional proteins were undergone to determine antioxidant and anti-inflammatory efficacy. Seven insects’ proteins were isolated and determined by SDS-PAGE followed by gastrointestinal enzymatic (α-amylase, pepsin, pancreatin, and bile) digestion. The concentration of functional proteins was quantified using trinitrobenzene sulphonic acid method. Antioxidant efficacy of functional proteins was determined by using radical scavenging assay (DPPH and ABTS), Fe2+ chelating assay, and ferric reducing power. Anti-inflammatory efficacy was determined using the inhibitory activity of lipoxygenase and cyclooxygenase-2. Based on the findings, the results suggest that the consumption of edible insects and foods enriched with insect proteins that may be potential therapeutic effects on the human body.
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