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Protein extraction from edible insects: Implications for IgE-binding capacity.

Bruno Carriço-Sá1, Carla S S Teixeira1, Caterina Villa1

  • 1REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.

Food Chemistry
|December 18, 2024
PubMed
Summary

Edible insects offer sustainable protein but can trigger allergies. This study identified a fast method to extract insect proteins, finding they cross-react with crustacean allergies, primarily via conformational epitopes.

Keywords:
Acheta domesticusAllergen IgE-reactivityAlphitobius diaperinusIgE-binding capacityLocusta migratoriaProtein extractionTenebrio molitor

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Area of Science:

  • Food science
  • Allergology
  • Protein chemistry

Background:

  • Edible insects are promoted as sustainable protein alternatives.
  • Insect consumption poses risks for individuals with specific allergies, particularly to crustaceans.
  • Understanding insect protein allergenicity is crucial for food safety.

Purpose of the Study:

  • To isolate proteins from four EU-approved edible insect species.
  • To evaluate the immunoglobulin E (IgE)-reactivity of these proteins using sera from crustacean-allergic patients.
  • To identify efficient protein extraction methods for allergen analysis.

Main Methods:

  • Applied 16 protein extraction protocols to Tenebrio molitor, Alphitobius diaperinus, Acheta domesticus, and Locusta migratoria.
  • Utilized a rapid protocol (3.5 hours) involving Tris-HCl buffer with SDS.
  • Assessed IgE-binding capacity using patient sera and analyzed epitope accessibility.

Main Results:

  • A simple and fast extraction protocol (100 mM Tris-HCl + 4% SDS, pH 7.6) was most effective for isolating IgE-reactive proteins.
  • Proteins from all four insect species demonstrated significant IgE-reactivity with crustacean-allergic patient sera.
  • IgE binding was primarily mediated by conformational epitopes, with denaturation potentially exposing linear epitopes.

Conclusions:

  • The developed extraction method efficiently isolates allergenic insect proteins.
  • Cross-reactivity between edible insect proteins and crustacean allergens is a significant concern for allergic individuals.
  • Further research into specific allergenic epitopes is warranted for risk assessment.