Putting bugs on the menu, safely
Edith Cowan University
The
research, published in the journal Food Chemistry, identified
20 proteins found in cricket food products which could cause serious allergic
reactions.
The
project was led by Professor Michelle Colgrave from ECU's School of Science and
the CSIRO.
Professor
Colgrave said crickets and other insects could be the key to feeding for the
estimated 9.7 billion people on Earth in 2050.
"More than 2 billion people around the world already eat insects on a daily basis and they could be a sustainable solution, providing protein that complements traditional animal-based protein sources," she said.
"Crickets
are high in protein, nutrient dense and considered environmentally friendly.
"Numerous
studies have shown eating insects provide benefits to gut health, lowering
blood pressure while being high in antioxidants."
Insects
might have a strong reaction
While
insects show promise as an alternative protein source, and are identified by
Agrifutures as a high potential emerging industry, their allergenic properties
are a concern.
As
the world searches for novel and more sustainable forms of food, consideration
must also be paid to those with allergenic properties and that is where
Professor Colgrave's research fits in.
"This
research showed a significant overlap in allergenic proteins found in cricket
food products and those found in shellfish like crabs and prawns," she
said.
"That's
because crickets, mealworms and other insects are closely related to
crustaceans.
"Shellfish
allergies affect up to two per cent of people globally, but varies according to
age and region, and there's a good chance that people allergic to shellfish
will also react to insects."
Being
an allergen does not prevent insects being used as a food source, however it
does mean that insect-based foods need to be tested and labelled correctly to
ensure people with allergies don't unwittingly eat them.
Breaking
down the bugs
The
research team from ECU, CSIRO, James Cook University and Singapore's National
Agency for Science Technology and Research compared proteins from roasted whole
crickets and cricket powder products to known allergens.
Their
results can now be used to detect cricket-derived allergens in food products
that can support allergen labelling and safe food manufacture.
'Protein
extraction protocols for optimal proteome measurement and arginine kinase
quantitation from cricket Acheta domesticus for food safety assessment' was
published in Food Chemistry and can be accessed at the
Journal's webpage.