Edible insects as food have been considered as a core future protein source. Not only are edible insects abundant in nutrient value, but also have numbers of functional substances, which could provide a multiple valua...Edible insects as food have been considered as a core future protein source. Not only are edible insects abundant in nutrient value, but also have numbers of functional substances, which could provide a multiple valuable benefits for humans. This review examines and summarizes the functional substances in edible insects and their special effects for people, as well as the use and prospects for these functional substances. There are many functional substances in edible insects, such as antimicrobial peptides, interferon, sex attractant hormones, cordycepin, active polysaccharides, microelement, chitin/chitosan, steroidal material, vitamin, lecithin, etc., which could provide multiple benefits for human beings. These special functional substances could help people enhance immunity, inhibit tumor, regulate intestinal function, relieve fatigue, anti oxidation, protect against colds, improve sleeping, promote the growth and development, as well as reducing blood sugar and blood pressure, among others. According to these valuable efficacies, the functional substances extracted from edible insects can be exploited mainly in three ways: edible insects are used to discover new medicines or health care products for people;and edible insects are applied in chemical, agricultural, food technology, pollutant treatment and textile sectors;as well as being consumed as animal feedstuff for livestock and other animals, which indirectly meet the different requirements for humans. Currently, edible insects have generated global interest to be developed as different forms of products and has promoted more research and development. However, pupae and larvae are still the main consumption ways in the market, which is unacceptable to most people. It is expected that the edible insect industry would be prosperous and sustainable by integrating the power of beneficial policies and regulations, huge consumer demand and proper strategies of promotion and production.展开更多
This study aimed to analyze the influence of lactic acid bacteria fermentation on the aroma composition and functional composition of apple juice,selected Lactobacillus reuteri to ferment apple juice,used HS-SPME-GC-M...This study aimed to analyze the influence of lactic acid bacteria fermentation on the aroma composition and functional composition of apple juice,selected Lactobacillus reuteri to ferment apple juice,used HS-SPME-GC-MS and HPLC to analyze the changes of volatile aroma composition,organic acids and phenols after fermentation.The results showed the best fermentation time was about 18 h;The type and content of volatile substances(mainly alcohols and esters)in fermented juice changed and affected the overall aroma;The content of organic acids such as succinic acid,tartaric acid,malic acid and pyruvic acid affected the taste and flavor;The content of polyphenols such as gallic acid and protocatechuic acid increased,which enhanced the antioxidant capacity and functionality of fermented juice.This result showed the positive effect of fermentation on juice and provided a reference for the subsequent research on the aroma and functional composition of apple juice.展开更多
The Shanxi aged vinegar(SAV)is characterized with traditional solid-state fermentation and aging,unique flavor,nutrient-rich substances,and healthcare activities.Amino acids(AAs),organic acids(OAs),and flavo-noids con...The Shanxi aged vinegar(SAV)is characterized with traditional solid-state fermentation and aging,unique flavor,nutrient-rich substances,and healthcare activities.Amino acids(AAs),organic acids(OAs),and flavo-noids contributing to the flavor,aroma,and functional values are attracting research interests.In this study,samples of Daqu,alcohol fermentation(AF)and acetic acid fermentation(AAF),and vinegar dregs,were sub-jected to the metagenomic and metabolomic analysis during the SAV making process.The core microbiomes as revealed by multi-omics shifted from predominant fungi(Lichtheimia,Rhizopus,Aspergillus,and Pichia;66.72%)in Daqu to lactic acid bacteria(LAB;57.88%)and Saccharomyces(7.66%)in AF,acetic acid bacteria(AABs;31.26%)and LAB(35.84%)in AAF,and Serratia and Sediminibacterium(48.50%)in dregs.A total of 671 potential key functional genes coding for primary-amine oxidase(PAO,59),alcohol dehydrogenase(ADH,218),aldehyde dehydrogenase(ALDH,86),lactate dehydrogenase(LDH,155),acetate kinase(ACK,133),and beta-glucuronidase(GUSB,20)regulated the generation of AAs,OAs,and flavonoids were identified during the SAV fermentation through correlation analysis among genes,KEGG pathways,and relevant metabolites.Of the four stages,metabolism of carbohydrates,lipids,AAs and OAs mainly occurred in Daqu,biosynthesis of acet-aldehyde,L-lactate,and acetate and biosynthesis of alcohol and flavonoinds mainly occurred in the early and late AF respectively,and biosynthesis of aryl-alcohol and D-lactate mainly occurred in the late AAF.The findings offer valuable ideas on the regulatory mechanisms to improve the bioconversion efficiency of raw materials and nutrient as well as healthcare-added values in Chinese cereal vinegar.展开更多
基金supported by Jiangsu Agriculture Science and Technology Innovation Fund(JASTIF)(CX(19)2036)the National Nature Science Foundations of China(NSFC)(32100398).
文摘Edible insects as food have been considered as a core future protein source. Not only are edible insects abundant in nutrient value, but also have numbers of functional substances, which could provide a multiple valuable benefits for humans. This review examines and summarizes the functional substances in edible insects and their special effects for people, as well as the use and prospects for these functional substances. There are many functional substances in edible insects, such as antimicrobial peptides, interferon, sex attractant hormones, cordycepin, active polysaccharides, microelement, chitin/chitosan, steroidal material, vitamin, lecithin, etc., which could provide multiple benefits for human beings. These special functional substances could help people enhance immunity, inhibit tumor, regulate intestinal function, relieve fatigue, anti oxidation, protect against colds, improve sleeping, promote the growth and development, as well as reducing blood sugar and blood pressure, among others. According to these valuable efficacies, the functional substances extracted from edible insects can be exploited mainly in three ways: edible insects are used to discover new medicines or health care products for people;and edible insects are applied in chemical, agricultural, food technology, pollutant treatment and textile sectors;as well as being consumed as animal feedstuff for livestock and other animals, which indirectly meet the different requirements for humans. Currently, edible insects have generated global interest to be developed as different forms of products and has promoted more research and development. However, pupae and larvae are still the main consumption ways in the market, which is unacceptable to most people. It is expected that the edible insect industry would be prosperous and sustainable by integrating the power of beneficial policies and regulations, huge consumer demand and proper strategies of promotion and production.
基金supported by the Liaoning Province Government People’s Livelihood Science And Technology Project(2021JH2/10200017)the Taishan Industrial Leading Talent Project(LJNY202001).
文摘This study aimed to analyze the influence of lactic acid bacteria fermentation on the aroma composition and functional composition of apple juice,selected Lactobacillus reuteri to ferment apple juice,used HS-SPME-GC-MS and HPLC to analyze the changes of volatile aroma composition,organic acids and phenols after fermentation.The results showed the best fermentation time was about 18 h;The type and content of volatile substances(mainly alcohols and esters)in fermented juice changed and affected the overall aroma;The content of organic acids such as succinic acid,tartaric acid,malic acid and pyruvic acid affected the taste and flavor;The content of polyphenols such as gallic acid and protocatechuic acid increased,which enhanced the antioxidant capacity and functionality of fermented juice.This result showed the positive effect of fermentation on juice and provided a reference for the subsequent research on the aroma and functional composition of apple juice.
基金supported by the Earthmarked Fund for Modern Agro-Industry Technology Research System of Shanxi Province of China[grant number CYJSTX10]the High Level Innovation Platform Construction Project of Shanxi Agricultural University of China[grant number 2025GSPPT-021].
文摘The Shanxi aged vinegar(SAV)is characterized with traditional solid-state fermentation and aging,unique flavor,nutrient-rich substances,and healthcare activities.Amino acids(AAs),organic acids(OAs),and flavo-noids contributing to the flavor,aroma,and functional values are attracting research interests.In this study,samples of Daqu,alcohol fermentation(AF)and acetic acid fermentation(AAF),and vinegar dregs,were sub-jected to the metagenomic and metabolomic analysis during the SAV making process.The core microbiomes as revealed by multi-omics shifted from predominant fungi(Lichtheimia,Rhizopus,Aspergillus,and Pichia;66.72%)in Daqu to lactic acid bacteria(LAB;57.88%)and Saccharomyces(7.66%)in AF,acetic acid bacteria(AABs;31.26%)and LAB(35.84%)in AAF,and Serratia and Sediminibacterium(48.50%)in dregs.A total of 671 potential key functional genes coding for primary-amine oxidase(PAO,59),alcohol dehydrogenase(ADH,218),aldehyde dehydrogenase(ALDH,86),lactate dehydrogenase(LDH,155),acetate kinase(ACK,133),and beta-glucuronidase(GUSB,20)regulated the generation of AAs,OAs,and flavonoids were identified during the SAV fermentation through correlation analysis among genes,KEGG pathways,and relevant metabolites.Of the four stages,metabolism of carbohydrates,lipids,AAs and OAs mainly occurred in Daqu,biosynthesis of acet-aldehyde,L-lactate,and acetate and biosynthesis of alcohol and flavonoinds mainly occurred in the early and late AF respectively,and biosynthesis of aryl-alcohol and D-lactate mainly occurred in the late AAF.The findings offer valuable ideas on the regulatory mechanisms to improve the bioconversion efficiency of raw materials and nutrient as well as healthcare-added values in Chinese cereal vinegar.
