Insects are a component of the diet of different animal species and have been suggested as the major source of human dietary protein for the future. However, insects are also carriers of potentially ...pathogenic microbes that constitute a risk to food and feed safety. In this study, we reported the occurrence of a hemolytic orange pigmented producing phenotype of
in the fecal microbiota of golden lion tamarins (
) and feed larvae (
). Feed insects were identified as a regular source of
based on a reanalysis of available 16S rRNA gene libraries. Pan-genome analysis suggested the existence of four clusters within the
group. The presence of
cluster indicated that some strains of the
group produced a pigment similar to granadaene, an orange cytotoxic lipid produced by group B streptococci, including
. Pigment production by
strains was dependent on the presence of the fermentable sugars, with no pigment being observed at pH <4.7. The addition of buffering compounds or arginine, which can be metabolized to ammonium, restored pigment formation. In addition, pigment formation might be related to the source of peptone. These data suggest that edible insects are a possible source of granadaene-producing lactococci, which can be considered a pathogenic risk with zoonotic potential.
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•Enteral nutrition (EN) formulas contain variable nutrient and prebiotic compounds.•Cultivable commensal bacteria of faecal microbiota are able to use EN formulas like growth media in ...vitro.•Composition differences of EN formulas affecting individual microbial shift and metabolite profile after cultivation.•Functional components should be personalised based on individual host microbiota.
Enteral nutrition (EN) formulas of polymeric type ordinarily have similar content of intact macronutrients but may vary in prebiotic saccharides and micronutrients. These components can play an important role in the intestinal microbiota modulation. The aim of this study was to investigate microbial changes of faecal samples after their in vitro anaerobic cultivation in four polymeric EN formulas using plate technique method, metabolite analysis, and microbiota profiling using 16S rRNA sequencing. Detected cultivable commensal groups (bifidobacteria, lactobacilli, Escherichia coli) in faecal samples of donors were able to grow in EN formulas. However, their counts varied depending on the individual donor and the type of EN formula. Similar trend was found in detected metabolites such as acetate, lactate, and butyrate. Also, taxonomic composition and diversity of original and cultivated faecal microbiota of one individual on different EN formula indicate a possible effect of the prebiotics and micronutrients to modulate gut microbiota.
•Desert locusts and house cricket had higher purine content than cockroaches.•Cockroaches contained the highest level of uric acid.•The effect of sex on purine content was confirmed in desert ...locusts.•Insects had purine content similar to common kinds of meat.
Edible insects exhibit potential as a good food source for the ever-increasing human population; however, for approximately 1–4% of the western population suffering gout, insect consumption may be problematic. The contents of four purine derivatives (adenine, guanine, xanthine, and hypoxanthine) and their common metabolite—uric acid—were analyzed in males and females of three insect species: house crickets, desert locusts, and discoid roaches. Total purine content decreased as follows: house cricket male > desert locust female > house cricket female > desert locust male > discoid roach male > discoid roach female. Uric acid content decreased as follows: discoid roach > house cricket > desert locust. Species and—in some cases—sex had significant impacts on purine derivative and uric acid contents in edible insects. Our data showed that edible insects contain substantial levels of purines that may be problematic for people suffering gout.
•Culinary treatment had significant effects on the purine content in insects.•Boiled insect are the least problematic for people with gout.•Culinary treatment did not affect levels of uric ...acid.•Purine content in processed mealworms was either comparable or lower than in control.•Purine content in processed crickets was either comparable or higher than in control.
Recently, edible insects were proposed to be promising alternative foods combining nutritional, environmental, and economic benefits. While composition of the basic nutrients of insects is quite well known, little is known about other compounds contained in them such as purines. From this point of view, raw insects were reported to belong among purine-rich foods. However, they are generally consumed after culinary processing, which is known to affect nutritional composition of foods. Therefore, we aimed to analyze the effect of culinary processing (including various combinations of boiling, roasting, blanching, baking, and oven drying) on purine (adenine, guanine, xanthine, and hypoxanthine) contents and their metabolite (uric acid) in three insects (Tenebrio molitor, Gryllus assimilis, and Acheta domesticus) fit for human consumption using RP-HPLC with UV detection. According to obtained data, boiling for 15 min significantly reduced the purine content in T. molitor but did not affect the purine levels in A. domesticus and G. assimilis. In contrast, the purine content increased in all insects after baking (especially at 220 °C). The information this study provides can help people suffering from gout interested in entomophagy to choose the best culinary treatment of insects to help prevent gout symptoms.
Oat is a cereal with a long history of cultivation and great importance in human nutrition, not only because of its starch and protein content, but also because of its substantial fat content with a ...relatively high proportion of unsaturated fatty acids. The fat content, fatty acid composition, and nutritional value of six new oat cultivars were evaluated. Total fat content ranged from 2.9 g/100 g (Korok) to 6.1 g/100 g of sample (Kamil). Naked oat cultivars had significantly higher fat content than hulled oat cultivars (p < 0.0001). The most abundant fatty acids in all tested oat cultivars were linoleic (34.6–38.2%), oleic (30.7–32.2%), and palmitic acid (21.4–22.7%). Naked cultivars had significantly higher amounts of linoleic (pyellow = 0.0125, pblack = 0.0472) and lower amounts of palmitic acid (pyellow = 0.0019, pblack = 0.0031) than hulled oat cultivars. All analysed oat samples had low atherogenic (0.17–0.19) and thrombogenic indices (0.30–0.34). These findings indicate that the tested new cultivars could be a good source of nutritionally valuable oil that plays an important role in the prevention of cardiovascular diseases.
•The fat content and fatty acid profiles of six new oat cultivars were evaluated.•Naked oat cultivars had higher fat content than hulled cultivars in this study.•Naked cultivars had a higher amount of linoleic acid than hulled cultivars.•All oat samples had low atherogenicity and thrombogenicity indices.
Vitamin E has only relatively mild manifestations of hypovitaminosis in humans, which, moreover, are not, in most cases, caused by insufficient content of tocopherols in the diet. Thus, the fact that ...the actual intake of vitamin E is (worldwide) insufficient in the majority of the population is likely to escape the attention of nutrition policy. This review summarizes current information on the recommended and actual intake of vitamin E and on the risks and possible benefits associated with insufficient or increased intake.
The stability of three frying oils (rapeseed, sunflower, and rice) and their effect on the nutritional value of deep-fried fish fingers (FF) and potato croquettes (PC) was evaluated, considering the ...nutritional importance of reducing the amount of oil absorbed by fried foods. Ten frying cycles were performed for each food to mimic the repeated frying conditions. Dry matter content of fried foods was determined gravimetrically; fat extraction was performed using a Soxhlet apparatus. Oil stability changes were evaluated using the Schaal test; colour changes were monitored spectrophotometrically. Repeated frying had no significant effect (P > 0.05) on the fat content of the tested foods but influenced the dry matter content of PC. The highest and lowest oxidative stabilities during repeated frying were observed for rice and sunflower oil, respectively. During the frying of FF, all oils tended to darken after each frying, which was not observed for PC. The intake of fat owing to the consumption of one portion of the fried FF (150 g) or PC (200 g) approximately equals 9 g and 5 g, respectively. This demonstrates that fried foods themselves (not only the oil soaked) could be a considerable source of fat.
Recently, Pacific nations have faced to alarming increase in prevalence of noncommunicable diseases connected with consumption of non-traditional processed food. It is believed that re-introduction ...of native diet may mitigate these negative trends. One of the traditional staple food of Pacific region are seeds of underutilized leguminous tree Inocarpus fagifer. Nevertheless, information on their chemical composition and nutritional properties are missing. Therefore we decided to analyze this crop for the presence of fatty acids, minerals, phenolics and vitamins. Performed analyses revealed a slightly predominating portion of unsaturated (e.g. 18:2 n-6; 18:1 n-9 and 18:3α n-3) over saturated (e.g. C18 and C16) fatty acids. Considering minerals, the substantial concentrations of copper, magnesium, manganese, potassium and zinc (19.32; 1823.21; 8.44; 23308.41 and 77.99 mg kg-1 of dry matter respectively) were recorded. Ferulic and coumaric acids were the most abundant phenolics (3.23 and 1.48 mg kg-1 of dry matter respectively), whereas flavonoids, isoflavonoids and coumestrol were also present. Regarding vitamins, niacin and riboflavin were found in respective concentrations 131.80 and 4.47 mg kg-1 of dry matter. Our findings suggest I. fagifer seeds as a prospective food source of several health-beneficial constituents which might contribute to the well-being of Pacific islanders. The online version of this article (doi: 10.5073/JABFQ.2016.089.034) contains a supplementary file.
Sensory acceptability of the consumption of whole baked house crickets by assessors in the Czech Republic was investigated. The main aim was to observe attitudes to eating edible insects before and ...after their tasting and to assess the extent of the effect of prejudices. Hedonic evaluation of the overall acceptability of edible insects was carried out under laboratory conditions by trained assessors. Of the 98 panellists, 68 were willing to evaluate the sample visually and then by tasting. They showed statistically significant differences (P < 0.0001) in overall pleasantness before tasting (40 ± 22%) and after tasting (61 ± 17%). No statistically significant differences between male and female assessors were observed, either before or after tasting. Women and younger assessors were slightly more open to entomophagy, but there were no statistically significant differences between males and females or between the two age categories (18–25 and 26–45 years of age) in the results. The preferred methods of culinary preparation of edible insects that the respondents would choose were baking, roasting and frying.
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