Autor segons l'article: Accardo F; Miguéns-Gómez A; Lolli V; Faccini A; Ardévol A; Terra X; Caligiani A; Pinent M; Sforza S
Departament: Bioquímica i Biotecnologia
Autor/s de la URV: Ardévol Grau, Anna / Miguéns Gómez, Alba / Pinent Armengol, Montserrat / Terra Barbadora, Ximena
Paraules clau: Reduces food-intake Insect In vitro digestibility Hormone release Gastrointestinal digestion Food intake Beef Almond tenebrio-molitor quality insects insect in vitro digestibility hydrolysis hormone release h-1-nmr ghrelin food intake dietary carnosine beef amino-acids almond
Resum: The current production of meat presents many disadvantages for the environment and much research focuses on alternative protein sources. Insects are novel protein sources highly valued for their nutritional and sustainable potential. However, many aspects concerning biological and nutritional properties of the insects after digestion, in comparison with other protein sources, are still overlooked. In this work, a comparative study on three different protein sources, namely almond, lean beef and insect Alphitobius diaperinus (lesser mealworm), was performed after in vitro simulated gastrointestinal digestion. An in-depth characterization of the chemical composition of the solubilized protein and lipid fractions of the digesta was performed by applying different analytical techniques, including chromatographic methods coupled to mass spectrometry and 1H NMR spectroscopy. Beef and insect were proven to be very similar in amino acid composition and protein solubilization after digestion, when considering the proper corrections for the chitin content. Lipid fraction from insects was solubilized during digestion as the one of almonds, but with a fastest kinetics. Thus, lesser mealworms are a good source of both lipids and highly nutritional proteins. Then, the amino acid composition of raw and digested protein fraction from the three sources was related to the PYY, ghrelin, GLP-1 and CCK release and rats’ food intake. The composition of amino acids in insect digesta was found to be related to specific effects on enterohormone release, and the modulation of food intake in rats.
Àrees temàtiques: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrição Medicina veterinaria Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar Food science & technology Food science Farmacia Ensino Engenharias iv Engenharias iii Engenharias ii Engenharias i Educação Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Biotecnología Biodiversidade Astronomia / física Administração pública e de empresas, ciências contábeis e turismo
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
Adreça de correu electrònic de l'autor: alba.miguens@urv.cat alba.miguens@urv.cat alba.miguens@urv.cat anna.ardevol@urv.cat ximena.terra@urv.cat montserrat.pinent@urv.cat
Identificador de l'autor: 0000-0003-0156-7538 0000-0003-1043-5844 0000-0003-3550-5378
Data d'alta del registre: 2024-09-07
Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
Enllaç font original: https://www.sciencedirect.com/science/article/abs/pii/S0963996922005579
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Food Research International. 158 111499-
Referència de l'ítem segons les normes APA: Accardo F; Miguéns-Gómez A; Lolli V; Faccini A; Ardévol A; Terra X; Caligiani A; Pinent M; Sforza S (2022). Molecular composition of lipid and protein fraction of almond, beef and lesser mealworm after in vitro simulated gastrointestinal digestion and correlation with the hormone-stimulating properties of the digesta. Food Research International, 158(), 111499-. DOI: 10.1016/j.foodres.2022.111499
DOI de l'article: 10.1016/j.foodres.2022.111499
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2022
Tipus de publicació: Journal Publications