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作 者:Eunyoung Oh Woo-Jae Park Yookyung Kim
机构地区:[1]Department of Human Ecology,Graduate School,Korea University,Seoul,South Korea [2]Interdisciplinary Program in Sustainable Living System,Graduate School,Korea University,Seoul,South Korea [3]Department of Biochemistry,College of Medicine,Chung-Ang University,Seoul,South Korea
出 处:《Food Bioscience》2022年第6期1057-1063,共7页食品生物科学(英文)
基 金:supported by National Institute of Agricultural Sciences,RDA,Republic of Korea(Project No.PJ015912022022)。
摘 要:This study evaluated the antioxidant and anti-inflammatory capacities of tofu fortified with mealworm (Tenebrio molitor larvae) proteins and their derivatives. The synergistic effects of plant- and animal-based proteins as well as the advantages of bioactive peptides were evaluated. Tofu was prepared by soy (S), by mixing in a 1:1 ratio of soy and mealworm powder (SM), soy and mealworm protein isolate (SMPI), and soy and mealworm protein hydrolysate (SMPH). SM, SMPI, and SMPH tofu had different proximate compositions, particularly in terms of their protein and lipid contents, compared to S. Mealworm derived tofus had a higher amount of essential, branched-chain, and total amino acids than S. The in vitro ileal digestibility of SMPH (94.10%) was significantly higher than that of S (58.35%), SM (64.64%), and SMPI (73.38%). Moreover, SM, SMPI, and SMPH had higher antioxidant and radical scavenging capacity and total phenolic content than S. Mealworm derived tofu had strong anti-inflammatory effects against lipopolysaccharide (LPS)-induced cytokines, such as tumor necrosis factor (TNF)-α, interleukin (IL)-1β, and IL-6. Conclusively, tofu developed from mealworm and its protein derivatives can potentially be used to fortify traditional tofu;SMPH, in particular, has the most significant potential among all tofu variations in terms of functionality and nutritional value, providing added health benefits.
关 键 词:Tenebrio molitor larvae Soybean curd Nutritional fortification Mealworm protein isolate Mealworm protein hydrolysate
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