Edible insects have been highlighted as an alternative to animal protein, owing to the challenges posed by exponential population growth. Despite their nutritional value and health benefits, direct consumption of edible insects remains less preferable. Therefore, processing technology emerges as a valuable approach to preparing insect-based ingredients and products. In this study, we examined the impact of insect fractionation on health functional properties by producing filtrate (CF), supernatant (CS), and pellet (CP) fractions from cricket (Gryllus Bimaculatus) using a screw presser. Chitin content significantly decreased after fractionation (less than 2%; raw cricket: 15%). CS exhibited the highest antioxidant, nitrite scavenging (74%), and alcohol dehydrogenase activities (111%). It also had the lowest α-glucosidase inhibitory activity among fractions. Additionally, we investigated protein extraction methods (alkali: MA; salt: MS; enzyme: ME; screw presser: MP) of mealworm (Tenebrio molitor larvae) and found that ME yielded the highest levels of total, essential, and branched-chain amino acids, in vitro digestibility, total phenolic contents, antioxidant capacities, and cell proliferation. MS demonstrated the highest anti-inflammatory potential inhibiting TNF-α (0.17-fold reduction) and IL-1β (0.16-fold reduction) secretion compared to other samples in lipopolysaccharide (LPS)-treated Hep3B cells, along with enhancing insulin resistance inhibition. To assess the fermentation effects of mealworm (FT) and white-spotted flower chafer (Protaetia brevitarsis larvae; FP) on health functionalities, they were fermented with salt (20%) for 60 days. The IC₅₀ values for DPPH radical scavenging capacities decreased with fermentation (29% and 20% reduction in FT and FP, respectively). Furthermore, treatment with FT significantly decreased (20%) the myostatin, a negative regulator of muscle synthesis, promoter activity in C2C12 cells compared to that of non-fermented mealworms. These findings suggested the beneficial potential of processing, including fractionation, protein extraction, and fermentation, on the health-functional aspects of edible insects. This study could also illuminate insects' health-beneficial food industry uses.

Ms Eunyoung Oh

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