High Hydrostatic Pressure-Assisted Enzymatic Hydrolysis Affect Mealworm Allergenic Proteins

Area of Science:

• Food Science
• Protein Chemistry
• Allergen Management

Background:

• Edible insects are explored as sustainable protein alternatives.
• Insect protein allergenicity poses a significant challenge for widespread adoption.
• Understanding and mitigating allergenicity is crucial for the food industry.

Purpose of the Study:

• To investigate high hydrostatic pressure (HHP) combined with enzymatic hydrolysis to improve mealworm protein digestion.
• To assess the impact of HHP on the hydrolysis of allergenic mealworm proteins.
• To evaluate the potential for reducing allergenicity through HHP-assisted enzymatic hydrolysis.

Main Methods:

• Mealworm proteins were subjected to enzymatic hydrolysis using Alcalase® or pepsin.
• High hydrostatic pressure (HHP) was applied either before or during enzymatic hydrolysis.
• Degree of hydrolysis was measured, and proteomic analysis identified allergenic protein hydrolysis.
• In vitro digestion was used to assess protein breakdown.

Main Results:

• Alcalase® hydrolysis under pressure significantly increased the degree of mealworm protein hydrolysis.
• HHP combined with pepsin hydrolysis enhanced the in vitro digestion of major allergenic proteins.
• Mass spectrometry confirmed improved hydrolysis of specific allergenic proteins under certain HHP conditions.

Conclusions:

• HHP-assisted enzymatic hydrolysis is a promising strategy for processing mealworm proteins.
• This approach can generate peptides from allergenic proteins, potentially reducing immunoreactivity.
• The findings support applications in food, nutraceutical, and pharmaceutical industries for safer insect-based products.