Autor según el artículo: Accardo F; Miguéns-Gómez A; Lolli V; Faccini A; Ardévol A; Terra X; Caligiani A; Pinent M; Sforza S
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Ardévol Grau, Anna / Miguéns Gómez, Alba / Pinent Armengol, Montserrat / Terra Barbadora, Ximena
Palabras clave: 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
Resumen: 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.
Áreas temáticas: 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
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del 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 del autor: 0000-0003-0156-7538 0000-0003-1043-5844 0000-0003-3550-5378
Fecha de alta del registro: 2024-09-07
Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion
Enlace a la fuente original: https://www.sciencedirect.com/science/article/abs/pii/S0963996922005579
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Food Research International. 158 111499-
Referencia 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 del artículo: 10.1016/j.foodres.2022.111499
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2022
Tipo de publicación: Journal Publications