Entomophagy Research Articles

Transcriptional regulation of host insulin signaling pathway genes controlling larval development by Microplitis manilae parasitization.

Idiobiont parasitoids using other insects as hosts sabotage the host growth and development to ensure their offspring survival. Numerous studies have discovered that insect development is subtly regulated by the conserved insulin signaling pathway. However, little is known about how wasp parasitization disrupts host development controlled by the insulin signaling pathway. Here we address this study to determine the effect of wasp parasitism on host Spodoptera frugiperda development using the idiobiont parasitoid Microplitis manilae as a model. Upon M. manilae parasitization, the body weight, body length, and food consumption of host insect were dramatically reduced compared to the unparasitized S. frugiperda. We next identified the core genes involved in host insulin signaling pathway and further analyzed the domain organizations of these genes. Phylogenetic reconstruction based on the insulin receptors clustered S. frugiperda together with other noctuidae insects. In the latter study, we profiled the expression patterns of host insulin signaling pathway genes in response to M. manilae parasitization at 2, 24,and 48 h, significant decreases in mRNA levels were recorded in S. frugiperda larvae upon 24and 48 h parasitization. These current findings substantially add to our understanding of the physiological interaction between parasitoid and host insects, thus contributing to revealing the molecular mechanism of parasitic wasps regulating host development.

Is Generation Z Ready to Engage in Entomophagy? A Segmentation Analysis Study.

This study examines the behavior and attitudes of adult Generation Z cohort members in relation to entomophagy. Specifically, it explores their familiarity with insect consumption, prior experience, and willingness to consume certain insect-based foods and drinks. Lastly, the Z cohort is segmented based on their behavior and attitudes. Through online quantitative research, a valid sample of 742 questionnaires was collected. Data analysis included descriptive statistics, reliability analysis, factor, hierarchical cluster, and K-means cluster analysis, as well as chi-square tests. Results revealed that 41.4% are familiar with what insect consumption is, and no one had previously engaged in entomophagy. The insect-based food that the Z cohort is most willing to try is bakery products containing insect flour. The 88.5% of the Z cohort is not willing to replace meat protein with insect protein, and 20.4% are interested in obtaining more information about entomophagy. Moreover, 6.3% of the Z cohort is "willing" to participate in sensory tests, but when contact information was requested, only one factual name with phone number was provided. Segmentation of the Z cohort's behavior was performed based on eight variables and four segments were identified: the "Future potential insect consumers" (29.1%), the "Rejecters" (26.7%), the "Disgusted, prefer to starve" (22.2%), and the "Inconsistent" (22.0%). Overall, the Z cohort is not food neophobic, but is unwilling to engage in entomophagy. Communication strategies are suggested to increase awareness and provide information about entomophagy and its benefits.

Nutritional aspects and dietary benefits of "Silkworms": Current scenario and future outlook.

In the current scenario, it is estimated that by 2050, there will be an additional 2.5 billion people and a 70% increase in food demand. Crop yields are not increasing fast enough to support global needs, and world agriculture is facing several serious challenges. Therefore, insects can be a nutritious alternative to meet the ever-increasing food demand in the present and future. The majority of insect consumption occurs in developing countries, with approximately 1,900 insect species consumed worldwide. Food and feed derived from them are of high quality, have a high feed conversion ratio and emit a low level of greenhouse gases. Among insects silkworms are beneficial to humans, not only because of their high nutritional value, but also because of their several pharmacological properties. Silkworm eggs, larvae, and pupae contains high amount of proteins, oils, minerals, vitamins, and several other beneficial components which are nutritious as well as have positive effect on human health. Studies have shown that silkworm pupae protect the liver, enhance immunity, inhibit apoptosis, inhibit cancer, inhibit tumor growth, inhibit microbial growth, regulate blood glucose and blood lipids, and lower blood pressure. This review paper summerized the nutritional value of different life stages of silkworm, nutritional comparison of silkworm with the major human foods, and the effects of silkworm consumption on human health, thus ittargets to generate interest toward in sericulture and improve human health by using silkworm as a nutritious food and attain sustainability in food and nutritional security.

Monitoring Yellow Mealworm (Tenebrio molitor) as a Potential Novel Allergenic Food: Effect of Food Processing and Matrix.

The consumption of insects has increased in western countries, raising concerns about their potential to induce food allergic reactions in sensitized/allergic individuals. This work intended to develop a real-time PCR approach for the detection/quantification of yellow mealworm (Tenebrio molitor) as a potential allergenic food in complex matrices. For this purpose, reference mixtures simulating the production of pork sausages and wheat biscuits containing known amounts of mealworm were used. Real-time PCR with TaqMan probe targeting the cytochrome b gene of T. molitor was able to detect up to 2 fg of insect DNA, and 1.0 and 0.1 mg/kg of mealworm flour in autoclaved sausages and baked biscuits, respectively. Generally, the method showed acceptable analytical performance parameters, confirming its suitability/applicability for a wide range of foods. However, real-time PCR data showed significant differences among food matrix and processing, highlighting the importance of using appropriate calibration models for quantitative analysis. Finally, the real-time PCR approach was successfully validated with blind mixtures and applied to commercial samples, demonstrating its efficacy and reliability in the quantification of mealworm in processed foodstuffs.

Human consumption of insects

Farming edible insects can help improve food security and boost developing economies.

Edible Insects an Alternative Nutritional Source of Bioactive Compounds: A Review

Edible insects have the potential to become one of the major future foods. In fact, they can be considered cheap, highly nutritious, and healthy food sources. International agencies, such as the Food and Agriculture Organization (FAO), have focused their attention on the consumption of edible insects, in particular, regarding their nutritional value and possible biological, toxicological, and allergenic risks, wishing the development of analytical methods to verify the authenticity, quality, and safety of insect-based products. Edible insects are rich in proteins, fats, fiber, vitamins, and minerals but also seem to contain large amounts of polyphenols able to have a key role in specific bioactivities. Therefore, this review is an overview of the potential of edible insects as a source of bioactive compounds, such as polyphenols, that can be a function of diet but also related to insect chemical defense. Currently, insect phenolic compounds have mostly been assayed for their antioxidant bioactivity; however, they also exert other activities, such as anti-inflammatory and anticancer activity, antityrosinase, antigenotoxic, and pancreatic lipase inhibitory activities.

Black Soldier Fly Larvae as Alternative to Conventional Animal Feed: An Islamic and Science Perspective

The black soldier fly (BSF), Hermetia illucens Linnaeus, is a worthwhile insect genus whose larvae have shown promise for sustainable animal feed because of their economical and premium protein. Concerns arise among Muslims about whether the usage of black soldier fly larvae (BSFL) as animal feed is permissible by Shariah because hasyarat (insect) consumption, excluding grasshoppers, is forbidden based on the majority of Islamic scholars. This study examined the Halal status of animals fed with BSFL, investigated the benefits of BSFL in industrial farming, and analyzed the Maqasid al-Shariah view on the usage of BSFL as animal feed. Library research and document analysis were applied as qualitative methods. The study shows that BSFL has approximately a dry matter of 40% protein and 30% fat, no significant upshot in egg odour produced by hens fed with BSFL, and the whole nutritional exchange of fish meal with BSFL has no negative effects on the physicochemical merit of Atlantic salmon. The study concludes that if animals fed with BSFL are not affected in terms of the odour, colour, and taste of najs (impurity), then the animals are not categorized as Jallalah (contaminated) animals. Hence, the usage of BSFL as animal feed is permissible (Halal) and is classified as Tahsiniyyat (luxuries) based on Maqasid al-Shariah.

Edible Insects: A Global History

“Why eat insects?” you may ask. The answer is simple: because they are nutritious and because, if we want to save the planet, the future of food is insects! Even if you have never considered eating insects, this book might change your mind. Gina Louise Hunter, a food anthropologist at Illinois State University, will take you on an adventurous voyage across various historical and geographical locations by tracing the steps of entomologists, historians, and anthropologists who have studied and tasted insects. Hunter also provides the reader with information on the future status of entomophagy, the practice of eating insects. The book is visually stunning, and every page is glossy. Edible Insects contains numerous photographs and insect recipes, a few of which I tried and enjoyed very much!Insects have been eaten by humans for thousands of years. It’s estimated that today about 2 billion people eat insects as a regular part of their diet and that at least 2,111 different species of the animals are eaten. Examples of edible insects include crickets, grasshoppers, locusts, cockroaches, beetles, termites, ants, bees, wasps, caterpillars, and mealworms. Bugs are widely eaten, too. (In North America, the word bug is often used by the public to mean insect, but scientifically bugs comprise a distinct order of the class Insecta.) Insects are sometimes eaten raw but are often cooked. Preparation techniques include boiling, roasting, grilling, and baking. Insects are also stir-fried, deep-fried, or added to porridge or rice. In many parts of the world today, the animals are a delicacy.This engaging and thought-provoking volume contains numerous well-referenced anecdotes and facts about edible insects, making it a short but well-balanced overview of the diversity and richness of insect-eating cultures. Hunter’s style is warm and welcoming to readers of all backgrounds, as well as nontechnical and personal, as she tracks the role of insects as human food, from our prehistoric past to current food trends. In doing so, the author takes the reader across many cultures while making clear the potential of insects to alleviate global food shortages and provide a better way to manage our natural resources. The author is also candid about insect consumption and misinformation, writing that consuming insects is “not the magic bullet to ending world-wide huger” but rather one of the tools we can use to better manage food disparities and combat climate change. The last chapter in the book highlights the promise and challenges of insect farming on a large scale and provides the reader with a sustainable solution for alternative animal protein production.While Edible Insects may not inspire you to take a bite of a mealworm chocolate chip cookie just yet, it will at the very least increase your appreciation and love for the largest group of animals on Earth, the insects!

Seasonal dietary niche changes in Neotropical bats

Abstract In the vast Neotropic seasonal environment, the most diverse family of bats, the Phyllostomidae (leaf-nosed bats), includes up to 93 species. As the quality and quantity of food resources fluctuate in the habitats, diet heterogeneity is observed among bat species and regions of the Neotropics. In this study, we investigated by faecal analyses, how the dietary niche (DN) of eight Phyllostomidae bat species (Artibeus planirostris, A. fimbriatus, Carollia brevicauda, C. perspicillata, Chiroderma villosum, Glossophaga soricina, Platyrrhinus lineatus, and Sturnira lilium) that occur in a karstic area in the Midwest region of Minas Gerais, Brazil, change in response to seasonal food availability. We recorded the consumption of insects and nine plant families. Moraceae was the most frequent, followed by Piperaceae. Given that seasonal dietary changes can be subtle and hardly noticeable along with fluctuating habitat conditions, we performed the DN decomposition of the eight bats species into subniches, by analysing the data with the WitOMI, which is a decomposition of the niche into temporal subniches. By improving the accuracy and details of the results, we assessed the effects of abiotic (precipitation and environmental temperature) and biotic (quantity and quality of food resources) interactions within the phyllostomid bat community. For each species, we compared niche breadth and overlap and found higher values for the dry season among morphologically similar species. The results of our study suggest that ecologically similar bat species coexist occupying different DNs.

New menu on the platter-insect delicacies: A Review

Insects are a great source of protein and are often low in fat, making them a nutritious and sustainable food source. Some commonly consumed insects include crickets, grasshoppers, mealworms, and beetles. Insect delicacies refer to the consumption of insects as food. While this may seem unusual or unappetizing to some, many cultures around the world have been eating insects as part of their diet for centuries. Insects can be prepared in a variety of ways, such as roasted, fried, or boiled. They can also be ground up into a powder and used as an ingredient in recipes such as protein bars or smoothies. In recent years, there has been a growing interest in insect delicacies in Western countries as a way to promote sustainable and eco-friendly eating habits. However, it's important to note that not all insects are safe for consumption and proper preparation is necessary to avoid any health risks.

A descriptive sensory evaluation of edible insects in Czechia: do the species and size matter?

ABSTRACT Our recently conducted questionnaire survey focused on the acceptance of insects by Czech respondents and revealed different preferences between the consumption of whole and ground insects. To identify whether the species and size may affect the acceptance of insects, small and large species of Blattodea, Coleoptera, and Orthoptera were assessed in their whole form and as ground meals in white bread and chocolate cookies by a panel of 16 trained panelists. The hedonic ranking test of whole fried and salted insects showed that Tenebrio molitor was the best choice. According to the paired preference test, smaller insects were preferred in the case of Orthoptera and Coleoptera, but larger cockroaches were rated better than smaller ones. The overall acceptability of insect meal in food products was higher than that of whole insects. Only bread containing Tenebrio molitor and Gryllus assimilis meals were comparable to those of the control, whereas no significant differences were detected among the cookie samples. Conclusively, it was proven that the acceptance of whole insects is influenced more by species than size, and all tested meals can be used to fortify confectionary products with no adverse effects on their liking.

Investigation of the Level of Knowledge in Different Countries about Edible Insects: Cluster Segmentation

This study aimed to investigate the level of knowledge about edible insects (EIs) in a sample of people from thirteen countries (Croatia, Greece, Latvia, Lebanon, Lithuania, Mexico, Poland, Portugal, Romania, Serbia, Slovenia, Spain, and Turkey). Data collection was based on a questionnaire survey applied through online tools between July and November 2021. For data analysis, techniques such as factor analysis, cluster analysis, and chi-square tests were used, with a significance level of 5%. A total of 27 items were used to measure knowledge on a five-point Likert scale. Applying factor analysis with principal components and Varimax rotation, a solution that explains about 55% of variance was obtained. This accounts for four factors that retained 22 of the 27 initial items: F1 = Sustainability (8 items), F2 = Nutrition (8 items), F3 = Production Factors (2 items), and F4 = Health Concerns (4 items). Internal consistency was evaluated through Cronbach’s alpha. The cluster analysis consisted of the application of hierarchical methods followed by k-means and produced three clusters (1—‘fearful’, 2—‘farming,’ and 3—‘ecological’ individuals). The characterisation of the clusters revealed that age did not influence cluster membership, while sex, education, country, living environment, professional area, and income all influenced the composition of the clusters. While participants from Mexico and Spain were fewer in the ‘fearful’ cluster, in those from Greece, Latvia, Lebanon, and Turkey, the situation was opposed. Participants from rural areas were mostly in cluster 2, which also included a higher percentage of participants with lower income. Participants from professional areas linked with biology, food, and nutrition were mostly in cluster 3. In this way, we concluded that the level of knowledge about EIs is highly variable according to the individual characteristics, namely that the social and cultural influences of the different countries lead to distinct levels of knowledge and interpretation of information, thus producing divergent approaches to the consumption of insects—some more reluctant and measuring possible risks. In contrast, others consider EIs a good and sustainable protein-food alternative.

Competencies in Edible Insects Production for Training of Vocational Agricultural Education Students in Kogi State

In an effort to meet up with animal nutrient shortfall and ever increasing human populacewhile managing the attendant health challenges of meat consumption, various unconventional sources of nutrients, exceptionally micro-livestock, has been recommended to form integral part of the nation’s traditional farming system and consumption. Therefore, thefarming and consumption of edible insects are seen as an essential tool in improving the animal nutrient supply in the country.This study therefore aimed at identifying the competencies required in the production of edible insects to train the students of Vocational Agricultural Education (VAE) for considerable economic empowerment post graduation. Thisstudy adopted a survey research design implemented on a population of 104 respondents. It was found that VAE students required all the competencies identified in the entomological literacy, housing, planning, and maintenance of edible insects for economic empowerment psotgraduation. The finding of the test of hypotheses showed no significant difference (p>0.05) in the respondents’ mean responses on the entomological literacy, housing, planning, and maintenance competencies needed in the production of edible insects. From this findings, it was therefore recommended that all the identified competencies of edible insect production be applied in the training of VAE students.

Proximate, microbiological analysis and digestibility of pepsin in atta sexdens flour, from the region of Rioja, Perú

The consumption of insects, also known as entomophagy, is not a new eating habit; on the contrary, the insects are eaten in many countries worldwide, where insects are served as the main dish in many of them. In Peru, insect consumption is limited to regions of the central jungle where locals consume ants of the "Atta sexdens" variety in the form of toasted snacks with salt. Analysis of insects has shown a wide variation in macronutrient content relative to most wild vertebrate meats, encompassing a wide range of protein, fat and carbohydrate concentrations. In that sense, in terms of their proportional macronutrient composition, insects could serve as equivalents not only to wild meat, but also to other foods, such as seafood, nuts, legumes, vegetables or fruits. The aim of this study was to assess nutritional quality of "Atta sexdens" ant flour and determine its physical and chemical characteristics. The ants were obtained from the department of San Martín, province and district of Rioja and underwent a rigorous cleaning process to eliminate impurities such as wings, leaves and soil which are attached to the ants. The ants were dried using a Biobase oven, model BOV-T30C, and then ground in an electric grinder and finally passed through a sieve. The final product was measured for physicochemical properties such as pH, % acidity in aqueous extract and % acidity in ethanolic extract, resulting in 6.57, 0.21, and 0.29, respectively. The nutritional composition assessment was based on the AOAC standard method where the fat content of the meal was 35.40%; protein, 35.51%; carbohydrate, 16.12%; ash, 5.39%; and moisture, 7.58%. For the assessment of pepsin digestibility, the AOAC 971.09 test method was used, resulting in 99.77% activity. In regard to techno-functional properties, it was found that swelling capacity (SC) and water absorption capacity (WAC) resulted in 2.91 WAC g water/g m and 1.86 SC ml/g, respectively. On the other hand, the microbiological results were within the permissible limits for health; therefore, we can consider this ant meal a safe and innocuous product as well as an excellent food source with exceptional nutritional characteristics. Key words: Atta sexdens, flour, Entomophagy, Protein, Digestibility, Microbiology, Physicochemical properties, Proximate

Nutritional Compositions of Aquatic Insects Living in Rice Fields, with a Particular Focus on Odonate Larvae.

Although the human consumption of aquatic insects is prevalent in many regions, the nutritional composition of the insects has not been comprehensively determined. The proximate composition of Pantala sp. was shown to be a good source of protein (49.45 ± 0.32 g/100 g DW), as well as of minerals such as sodium, calcium, potassium, phosphorus, zinc, and iron. All nine essential amino acids are present in this species, with valine being the most abundant. The major fatty acids are palmitic acid (1.19 ± 0.02 g/100 g DW), oleic acid (0.63 ± 0.02 g/100 g DW), and linoleic acid (0.55 ± 0.01 g/100 g DW). Lead (Pb), arsenic (As), and cadmium (Cd) showed a value of 0.18 ± 0.01 mg·kg-1, 3.51 ± 0.12 mg·kg-1, and 0.17 ± 0.00 mg·kg-1, respectively. Furthermore, microplastic (MP) contamination in odonate larvae (419 individuals belonging to three identified families) was found in varying shapes, e.g., fibers, fragments, and rods. FTIR analysis revealed the following MP polymers, polyethylene terephthalate, polyvinyl acetate, bis(2-ethylhexyl), polybutadiene, poly(methyl methacrylate-co-methacrylic acid); P(MMA-co-MA), poly(ethylene glycol) tetrahydrofurfuryl ether, poly(acrylonitrile-co-butadiene), and polypropylene glycol. The results of this work could be a nutritional reference for food security and the risk of eating insects.

Consumption of terrestrial invertebrates by limnephilid caddisflies (Trichoptera: Limnephilidae) indicate an overlooked link in stream-riparian food webs

Stream and riparian food webs are linked by cross-boundary resource fluxes, including the consumption of terrestrial invertebrates by fish and the consumption of aquatic insects by riparian spiders. Here, I report observations of scavenging of terrestrial invertebrates by stream-living insects (larvae of the limnephilid caddisfly Melampophylax melampus), which indicate a previously unknown stream-riparian trophic linkage. Based on visual-survey and pitfall-trap data, I also suggest that, in small streams, inputs of terrestrial invertebrates can help omnivorous aquatic insects bridge shortages of other resources (e.g., leaf detritus) and mitigate population bottlenecks.

Mopane worm value chain in Zimbabwe: Evidence on knowledge, practices, and processes in Gwanda District.

Consumption of edible insects is a potential solution to the growing need for protein. However, the wild harvested edible insects' value chain faces several challenges including limited knowledge on indigenous practices in the harvesting and processing and lack of information on roles of the different actors in the chain. A case study of Gonimbrasia belina, colloquially referred to as the 'mopane worm', was conducted to understand and identify determinants of participation in the value chain of the edible caterpillar. A cross sectional study was conducted in Gwanda (a rural district in Zimbabwe) to (a) understand the indigenous knowledge on harvesting and processing methods, (b) explore value addition and the traditional beliefs surrounding the utilisation of the mopane worm. Results showed that consumers (81.7%), and harvesters (76.6%) were the main actors in the mopane worm value chain. Using the Ordinary Least Squares (OLS) model, the following were shown to be determinants of participation in the mopane worm value chain: (a) gender (b) household size (c) marital status (d) religion and (e) household assets. Two primary processing methods of harvested mopane worm were distinguished i.e., boiling and roasting on ambers. Results showed lack of diversity in mopane worm-based products. Current culturally acceptable processing techniques need improvement and standardization to support sustainable mopane worm processing while optimising nutrient bio-accessibility.

Transcriptome analyses of different edible tissues ofClanis bilineata tsingtauica (Lepidoptera: Sphingidae) based on cooking customs

Clanis bilineata tsingtauica, known as ‘Doudan’ in China, is an edible insect in China with a long consumption history and various consumption methods. In this study, transcriptomic analyses were conducted among different edible tissues ofC. bilineata tsingtauica, in order to exhibit the scientific base of cooking customs. The results demonstrated 38,613 and 39,824 unigenes were annotated in Nr and UniProt databases, respectively. Unigenes related to amino acids, especially methionine synthesis, were highly expressed in the fat body and haemolymph, whereas enzymes involve in methionine metabolism were abundant in the cuticle and gut. The RNA-seq data were validated reliable by following the expression patterns of 15 unigenes by qRT-PCR. These results suggested the distribution of methionine and other amino acids varies in different tissues. Further analyses indicated nutrients were higher in larvae that hadn’t wriggled into soil. This study will be helpful in promoting and high-quality methods of preparation and consumption of this edible insect.

Consumers' Acceptability and Perception of Edible Insects as an Emerging Protein Source.

In recent years in Western Europe, studies on entomophagy have drawn the attention of many researchers interested in identifying parameters that could improve the acceptability of insect consumption in order to introduce insects as a sustainable source of protein into the future diet. Analysing the factors involved in consumer acceptability in the Mediterranean area could help to improve their future acceptance. A cross-sectional study was conducted using an ad-hoc questionnaire in which 1034 consumers participated. The questionnaire responses allowed us to study the areas relevant to acceptance: neophobia, social norms, familiarity, experiences of consumption and knowledge of benefits. Only 13.15% of participants had tried insects. Disgust, lack of custom and food safety were the main reasons for avoiding insect consumption. Consequently, preparations with an appetising appearance need to be offered, with flours being the most accepted format. The 40-59-year-old age group was the one most willing to consume them. To introduce edible insects as food in the future, it is important to inform people about their health, environmental and economic benefits because that could increase their willingness to include them in their diet.

Consumer Religiosity and Its Influence on Their Uptake and Consumption of Edible Insects Among Selected Communities in Western Kenya

Global food demand is expected to rise due to the population increase estimated to reach 9.5 billion by the year 2050. As a result, the available natural resources such as water sources and land will become scarce and overused. Indisputably, other sustainable food resources need to be identified and practised to solve the problem of food inadequacy. The world population will be encouraged to eat less consumed food resources. Edible insects have been identified as sustainable food resource that is rich in protein and other nutrients. Even though it is still facing rejection among certain consumers due to unknown reasons, factors influencing entomophagy have now been studied from different angles of the world communities. A descriptive research design with both qualitative and quantitative methodology was employed, using a semi-structured questionnaire loaded in an Open Data Kit (ODK) Collect software. Additionally, a simple random sampling technique was used to measure the following constructs. Demographics, religiosity on the consumption of insects, contrasting beliefs among the selected religious societies on edible insects’ consumption. There was an association between religious restriction and the consumption of edible insects at a P-value less than 0.05. However, it is unclear why individuals from religious groupings would choose not to consume insects while others condone the practice. The eating of insects is cited in religious doctrines. Nonetheless, there is still low consumption of edible insects among different religious believers. Religiosity has deterred individuals from indulging in certain food items. How comes they do not indulge in what their doctrines recommend? We, therefore, wish to find out why religion has not encouraged persons to adopt entomophagy. This study, therefore, seeks to examine the influence of religiosity on the consumption and uptake of edible insects among the selected communities in Western Kenya. The data for this study will be collected through the administration of a well-formulated electronic questionnaire and multivariate qualitative models