In Vitro Antioxidant and Antihypertensive Activity of Edible Insects Flours (Mealworm and Grasshopper) Fermented with <i>Lactococcus lactis</i> Strains
The objective of the present study was to evaluate the potential antioxidant and angiotensin converting enzyme inhibition (ACEI) activity of edible insect flours fermented with <i>Lactococcus lactis</i> strains. For the fermentation, mealworm and grasshoppers flours were dissolved (0.5%...
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MDPI AG
2021-08-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/7/3/153 |
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| author | Adilene Mendoza-Salazar Lourdes Santiago-López María J. Torres-Llanez Adrián Hernández-Mendoza Belinda Vallejo-Cordoba Andrea M. Liceaga Aarón F. González-Córdova |
| author_facet | Adilene Mendoza-Salazar Lourdes Santiago-López María J. Torres-Llanez Adrián Hernández-Mendoza Belinda Vallejo-Cordoba Andrea M. Liceaga Aarón F. González-Córdova |
| author_sort | Adilene Mendoza-Salazar |
| collection | DOAJ |
| description | The objective of the present study was to evaluate the potential antioxidant and angiotensin converting enzyme inhibition (ACEI) activity of edible insect flours fermented with <i>Lactococcus lactis</i> strains. For the fermentation, mealworm and grasshoppers flours were dissolved (0.5% <i>w</i>/<i>v</i>) in buffer solution (pH 7.0) and individually inoculated (3%) with <i>Lactococcus lactis</i> strains (NRRL B-50571, NRRL B-50572). The samples were incubated for 72 h at 30 °C, and the pH was recorded. The degree of hydrolysis (DH) and protein content were determined. The total polyphenol compounds, antioxidant activity (ABTS, DPPH, ORAC, and FRAP), and ACEI of the <3 kDa fractions were analyzed. The pH of the fermented samples decreased to 3.5–3.9 (<i>p</i> < 0.05). The fermented grasshopper flour showed an increased DH (0.42%) and overall higher total polyphenol content (8.23 mg Gallic Acid Equivalent/mL). In general, the highest antioxidant activity was for the grasshopper fractions fermented for 24 h by <i>Lactococcus lactis</i> NRRL B-50572, which also showed 23.47% ACEI inhibition with an IC<sub>50</sub> of 0.97 mg/mL. The peptide profile obtained increased after fermentation, being higher for the mealworm flour fermented sample. This study presents, for the first time, the use of specific strains of <i>Lactococus lactis</i> for fermenting edible insect-derived products in the production of bioactive compounds with potential antioxidant and antihypertensive activity. |
| first_indexed | 2024-03-10T07:41:12Z |
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| id | doaj.art-03381f7a67f3420e9f4484e3a4968cc1 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T07:41:12Z |
| publishDate | 2021-08-01 |
| publisher | MDPI AG |
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| series | Fermentation |
| spelling | doaj.art-03381f7a67f3420e9f4484e3a4968cc12023-11-22T12:59:55ZengMDPI AGFermentation2311-56372021-08-017315310.3390/fermentation7030153In Vitro Antioxidant and Antihypertensive Activity of Edible Insects Flours (Mealworm and Grasshopper) Fermented with <i>Lactococcus lactis</i> StrainsAdilene Mendoza-Salazar0Lourdes Santiago-López1María J. Torres-Llanez2Adrián Hernández-Mendoza3Belinda Vallejo-Cordoba4Andrea M. Liceaga5Aarón F. González-Córdova6Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD, A.C.), Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo 83304, Sonora, MexicoLaboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD, A.C.), Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo 83304, Sonora, MexicoLaboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD, A.C.), Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo 83304, Sonora, MexicoLaboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD, A.C.), Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo 83304, Sonora, MexicoLaboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD, A.C.), Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo 83304, Sonora, MexicoProtein Chemistry & Bioactive Peptides Laboratory, Department of Food Science, Purdue University, 745 Agriculture Mall Dr., West Lafayette, IN 47907, USALaboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD, A.C.), Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo 83304, Sonora, MexicoThe objective of the present study was to evaluate the potential antioxidant and angiotensin converting enzyme inhibition (ACEI) activity of edible insect flours fermented with <i>Lactococcus lactis</i> strains. For the fermentation, mealworm and grasshoppers flours were dissolved (0.5% <i>w</i>/<i>v</i>) in buffer solution (pH 7.0) and individually inoculated (3%) with <i>Lactococcus lactis</i> strains (NRRL B-50571, NRRL B-50572). The samples were incubated for 72 h at 30 °C, and the pH was recorded. The degree of hydrolysis (DH) and protein content were determined. The total polyphenol compounds, antioxidant activity (ABTS, DPPH, ORAC, and FRAP), and ACEI of the <3 kDa fractions were analyzed. The pH of the fermented samples decreased to 3.5–3.9 (<i>p</i> < 0.05). The fermented grasshopper flour showed an increased DH (0.42%) and overall higher total polyphenol content (8.23 mg Gallic Acid Equivalent/mL). In general, the highest antioxidant activity was for the grasshopper fractions fermented for 24 h by <i>Lactococcus lactis</i> NRRL B-50572, which also showed 23.47% ACEI inhibition with an IC<sub>50</sub> of 0.97 mg/mL. The peptide profile obtained increased after fermentation, being higher for the mealworm flour fermented sample. This study presents, for the first time, the use of specific strains of <i>Lactococus lactis</i> for fermenting edible insect-derived products in the production of bioactive compounds with potential antioxidant and antihypertensive activity.https://www.mdpi.com/2311-5637/7/3/153edible insectsfermentationantioxidant capacityACEI<i>Lactococcus lactis</i> |
| spellingShingle | Adilene Mendoza-Salazar Lourdes Santiago-López María J. Torres-Llanez Adrián Hernández-Mendoza Belinda Vallejo-Cordoba Andrea M. Liceaga Aarón F. González-Córdova In Vitro Antioxidant and Antihypertensive Activity of Edible Insects Flours (Mealworm and Grasshopper) Fermented with <i>Lactococcus lactis</i> Strains Fermentation edible insects fermentation antioxidant capacity ACEI <i>Lactococcus lactis</i> |
| title | In Vitro Antioxidant and Antihypertensive Activity of Edible Insects Flours (Mealworm and Grasshopper) Fermented with <i>Lactococcus lactis</i> Strains |
| title_full | In Vitro Antioxidant and Antihypertensive Activity of Edible Insects Flours (Mealworm and Grasshopper) Fermented with <i>Lactococcus lactis</i> Strains |
| title_fullStr | In Vitro Antioxidant and Antihypertensive Activity of Edible Insects Flours (Mealworm and Grasshopper) Fermented with <i>Lactococcus lactis</i> Strains |
| title_full_unstemmed | In Vitro Antioxidant and Antihypertensive Activity of Edible Insects Flours (Mealworm and Grasshopper) Fermented with <i>Lactococcus lactis</i> Strains |
| title_short | In Vitro Antioxidant and Antihypertensive Activity of Edible Insects Flours (Mealworm and Grasshopper) Fermented with <i>Lactococcus lactis</i> Strains |
| title_sort | in vitro antioxidant and antihypertensive activity of edible insects flours mealworm and grasshopper fermented with i lactococcus lactis i strains |
| topic | edible insects fermentation antioxidant capacity ACEI <i>Lactococcus lactis</i> |
| url | https://www.mdpi.com/2311-5637/7/3/153 |
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