Physicochemical Properties of Mealworm (Tenebrio molitor Larva) Oil and its Hypolipidemic Effect as a Replacement for Dietary Saturated Fat in Mice

Abstract

AbstractThis study analyzes the physicochemical properties of pressed mealworm (Tenebrio molitor larva) oil (PMO) and evaluates the beneficial effects as a replacement for dietary saturated fat. PMO has high contents of unsaturated fatty acids, such as oleic acid and linoleic acid. PMO has a higher γ‐tocopherol content, brighter yellow color, lower ρ‐anisidine value, and total oxidation value than that of lard or olive oil. The cholesterol content of PMO is lower than that of lard. The quality and stability of PMO are better than those of olive oil and lard. After feeding the mice for 12 weeks a high‐fat diet (45% kcal from fat) by replacing the lard with PMO, the serum lipids (free fatty acid and triglyceride), LDL‐cholesterol, nonHDL‐cholesterol, atherogenic index, and insulin levels are significantly lower than those of the control group. PMO replacement reduces the hepatic lipid contents and lipid droplets compared to the control group, which is mediated by down‐regulating the gene expression of the fatty acid uptake (CD36), lipogenesis transcription factors (PPARγ and ChREBP), and lipid biosynthesis‐related enzymes (SCD1 and FAS). These results suggest that PMO is a good quality oil source with potential as a substitute lipid for saturated animal fat.Practical applications: Although some people are anxious about consuming insects, edible insects are one of the rising alternative food sources. The study suggests that pressed mealworm oil suppresses hyperlipidemia and hepatic steatosis not only by plentiful unsaturated fatty acids but also by affecting the expression of genes related to free fatty acid (FFA) uptake and lipid biosynthesis. The pressed mealworm oil can be successfully used as new edible lipid food ingredients.