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Impact of thermal processing on physicochemical properties of silk moth pupae (Bombyx mori) flour and in-vitro gastrointestinal proteolysis in adults and seniors.

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Title: Impact of thermal processing on physicochemical properties of silk moth pupae (Bombyx mori) flour and in-vitro gastrointestinal proteolysis in adults and seniors.
Authors: David-Birman, Tatyana1 (AUTHOR), Moshe, Hila1 (AUTHOR), Lesmes, Uri1 (AUTHOR) lesmesu@bfe.technion.ac.il
Source: Food Research International. Sep2019, Vol. 123, p11-19. 9p.
Subjects: Adobe Flash (Computer software), Silkworms, Pupae, Flour, Proteolysis, Moths, Fructose
Abstract: Elimination of insects' appearance by processing may increase their consumer acceptance in the western world. This study elucidates the outcomes of cooking and baking in presence and absence of fructose on silk worm pupae (Bombyx mori) flour (SWF). Elemental analyses of SWF reveal it is rich in lipids, protein and minerals like calcium. ζ-potential analyses revealed charge reversal at pH values below pH = 4. Particle size analyses showed heat-induced Maillard glycation significantly (p <.05) accentuated reduction in mean volume weighed (d4,3) diameters. In vitro gastrointestinal digestion of SWF and processed SWF showed different breakdown patterns evident in SDS-PAGE and LC-MS/MS analyses. Interestingly, baking with fructose significantly (α < 0.01) diminished the number of peptides liberated by pepsinolysis. Moreover, cooking or baking in the presence of fructose induced a reduction of bioaccessible peptides that are homologous to arthropoda phylum bioactive peptides (>70% homology), such as antimicrobial and Acyl-Co-A binding peptides. Predictive software (PeptideRanker) analysis showed a decrease in the total number of potentially novel bioactive peptides (bioactivity probability >80%) in baked SWF with fructose. Comparison of SWF and processed SWF proteolytic breakdown in adults and seniors highlighted seniors may be less apt to digest SWF products, yet, 14 potentially novel bioactive peptides were uniquely liberated in the elderly gut. Overall, this study shows process-related Maillard glycation may interfere with SWF potential to generate bioactive peptides during digestion in adults and seniors. Unlabelled Image • Silk worm pupae flour cooked and baked with/without added fructose. • Heat-induced Maillard glycation improves solubility and reduces volume weighed sizes. • Maillard glycation compromises levels of bioactive peptides released during digestion. • Processed flour less digestible under gastrointestinal conditions of a senior. • Lists of known and potentially novel bioactive peptides detailed. [ABSTRACT FROM AUTHOR]
Copyright of Food Research International is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
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Items – Name: Title
  Label: Title
  Group: Ti
  Data: Impact of thermal processing on physicochemical properties of silk moth pupae (Bombyx mori) flour and in-vitro gastrointestinal proteolysis in adults and seniors.
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  Label: Authors
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  Data: &lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22David-Birman%2C+Tatyana%22&quot;&gt;David-Birman, Tatyana&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Moshe%2C+Hila%22&quot;&gt;Moshe, Hila&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Lesmes%2C+Uri%22&quot;&gt;Lesmes, Uri&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;i&gt; lesmesu@bfe.technion.ac.il&lt;/i&gt;
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  Data: &lt;searchLink fieldCode=&quot;JN&quot; term=&quot;%22Food+Research+International%22&quot;&gt;Food Research International&lt;/searchLink&gt;. Sep2019, Vol. 123, p11-19. 9p.
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  Label: Subjects
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  Data: &lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Adobe+Flash+%28Computer+software%29%22&quot;&gt;Adobe Flash (Computer software)&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Silkworms%22&quot;&gt;Silkworms&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Pupae%22&quot;&gt;Pupae&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Flour%22&quot;&gt;Flour&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Proteolysis%22&quot;&gt;Proteolysis&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Moths%22&quot;&gt;Moths&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Fructose%22&quot;&gt;Fructose&lt;/searchLink&gt;
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Elimination of insects&#39; appearance by processing may increase their consumer acceptance in the western world. This study elucidates the outcomes of cooking and baking in presence and absence of fructose on silk worm pupae (Bombyx mori) flour (SWF). Elemental analyses of SWF reveal it is rich in lipids, protein and minerals like calcium. ζ-potential analyses revealed charge reversal at pH values below pH = 4. Particle size analyses showed heat-induced Maillard glycation significantly (p &lt;.05) accentuated reduction in mean volume weighed (d4,3) diameters. In vitro gastrointestinal digestion of SWF and processed SWF showed different breakdown patterns evident in SDS-PAGE and LC-MS/MS analyses. Interestingly, baking with fructose significantly (α &lt; 0.01) diminished the number of peptides liberated by pepsinolysis. Moreover, cooking or baking in the presence of fructose induced a reduction of bioaccessible peptides that are homologous to arthropoda phylum bioactive peptides (&gt;70% homology), such as antimicrobial and Acyl-Co-A binding peptides. Predictive software (PeptideRanker) analysis showed a decrease in the total number of potentially novel bioactive peptides (bioactivity probability &gt;80%) in baked SWF with fructose. Comparison of SWF and processed SWF proteolytic breakdown in adults and seniors highlighted seniors may be less apt to digest SWF products, yet, 14 potentially novel bioactive peptides were uniquely liberated in the elderly gut. Overall, this study shows process-related Maillard glycation may interfere with SWF potential to generate bioactive peptides during digestion in adults and seniors. Unlabelled Image • Silk worm pupae flour cooked and baked with/without added fructose. • Heat-induced Maillard glycation improves solubility and reduces volume weighed sizes. • Maillard glycation compromises levels of bioactive peptides released during digestion. • Processed flour less digestible under gastrointestinal conditions of a senior. • Lists of known and potentially novel bioactive peptides detailed. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: &lt;i&gt;Copyright of Food Research International is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder&#39;s express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1016/j.foodres.2019.04.042
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 9
        StartPage: 11
    Subjects:
      – SubjectFull: Adobe Flash (Computer software)
        Type: general
      – SubjectFull: Silkworms
        Type: general
      – SubjectFull: Pupae
        Type: general
      – SubjectFull: Flour
        Type: general
      – SubjectFull: Proteolysis
        Type: general
      – SubjectFull: Moths
        Type: general
      – SubjectFull: Fructose
        Type: general
    Titles:
      – TitleFull: Impact of thermal processing on physicochemical properties of silk moth pupae (Bombyx mori) flour and in-vitro gastrointestinal proteolysis in adults and seniors.
        Type: main
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      – PersonEntity:
          Name:
            NameFull: David-Birman, Tatyana
      – PersonEntity:
          Name:
            NameFull: Moshe, Hila
      – PersonEntity:
          Name:
            NameFull: Lesmes, Uri
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      – BibEntity:
          Dates:
            – D: 01
              M: 09
              Text: Sep2019
              Type: published
              Y: 2019
          Identifiers:
            – Type: issn-print
              Value: 09639969
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            – Type: volume
              Value: 123
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            – TitleFull: Food Research International
              Type: main
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