Effect of microwave vacuum drying and tray drying on the allergenicity of protein allergens in edible cricket, Gryllus bimaculatus

Abstract

Edible crickets have gained attention as a promising high-protein food source. However, the understanding of how different drying methods affect the allergenic properties of cricket-derived proteins remains limited. In this study, we aimed to assess the effect of two distinct drying methods, microwave vacuum drying and tray drying, on the allergenicity of proteins found in G. bimaculatus, also known as the two-spotted cricket. Employing immunoblotting and indirect enzyme-linked immunosorbent assays (ELISA), we investigated potential alterations in allergenicity following heat treatment, with the allergenic proteins subsequently identified using liquid chromatography tandem mass spectrometry (LC-MS/MS). Our findings revealed that nine protein bands were recognized by IgE of allergic volunteers and three proteins were identified, which were tropomyosin, actin, and hexamerin-like protein 2. The alteration on the allergenicity of the heat-labile allergens was more pronounced in tray drying method. This work provided valuable insights into the food safety aspects of consuming edible insects.