In Vitro Protective Effect of Paste and Sauce Extract Made with Protaetia brevitarsis Larvae on HepG2 Cells Damaged by Ethanol.

Dooseon Hwang,Tae-Won Goo,Eun-Young Yun

doi:10.3390/insects11080494

Dooseon Hwang, Tae-Won Goo + Show 1 more

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https://doi.org/10.3390/insects11080494

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Journal: Insects	Publication Date: Aug 3, 2020
Citations: 4	License type: CC BY 4.0

Affiliation: Sejong University, Dongguk University

Abstract

We made paste and sauce using protein-rich Protaetia brevitarsis larvae (PBL) and evaluated their fermentation levels. After pretreatment with the paste and sauce extracts, HepG2 cells were damaged with ethanol (EtOH), and then the effects of the paste and sauce were evaluated. As a result, we confirmed that the PBL paste and sauce extracts reduced the aspartate aminotransferase (AST) and alanine aminotransaminase (ALT) content in the medium as compared to soybean (Glycine max) sauce and paste extracts. In addition, the PBL paste and sauce extracts significantly lowered the level of tumor necrosis factor (TNF)-α and interleukin (IL)-6, which are biomarkers of inflammation, and significantly increased the inhibition rate of superoxide dismutase (SOD) and reduced glutathione (GSH), which are antioxidative indicators, in proportion to the amount of PBL added to the paste and sauce. These results suggest that an intake of PBL paste and sauce, a novel type of fermented food made from insects, may be effective for liver protection through anti-inflammatory and antioxidative effects against hepatocyte injury caused by EtOH.

Highlights

Insects are emerging as a new protein-rich food source because of the many advantages they possess as a protein food [1]
Protease activity, and free amino acid content were measured to evaluate the degree of Protaetia brevitarsis larvae (PBL) fermentation by the inoculation amount of A. oryzae and fermentation time
The maximum value of 178.5% compared with the control was observed when the PBL koji had been fermented for 72 h after inoculation with 0.8% A. oryzae (Figure 1A)

Summary

Introduction

Insects are emerging as a new protein-rich food source because of the many advantages they possess as a protein food [1]. They are abundant and diverse enough to make up more than 70%. Asian countries have used insects as food for a long time. There are records to show that insects have been used in China as a food source since approximately 3200 years ago [3]. In Korea, Protaetia brevitarsis larvae (PBL), Tenebrio molitor larvae (TML), Allomyrina dichotoma larvae, Zophobas morio larvae, Gryllis bimaculatus, Bombyx mori larvae and pupae, and Oxya chinensis sinuosa can be legally used as edible insects. Studies have been actively conducted in Korea to develop various types of food using insects

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