Effect of microwave-assisted enzymatic hydrolysis of cricket (Gryllodes sigillatus) protein on ACE and DPP-IV inhibition and tropomyosin-IgG binding

• Main Authors: Felicia Hall, Andrea Liceaga
• Format: Article
• Language: English
• Published: Elsevier 2020-01-01
• Series: Journal of Functional Foods
• Subjects: Cricket protein hydrolysates; Microwave processing; Enzymatic hydrolysis; Bioactivity; IgG reactivity
• Online Access: http://www.sciencedirect.com/science/article/pii/S1756464619305584

Techniques, such as microwave-assisted enzymatic hydrolysis, provide options to generate insect-bioactive peptides. However, allergenicity of these novel bioactive peptides remains a concern. Cricket protein was enzymatically hydrolyzed using conventional heating or microwave radiation. Protein hydrolysates were evaluated for DPP-IV and ACE inhibition activity, and tropomyosin-IgG reactivity (a major cricket allergen). ACE and DPP-IV inhibition was highest in the microwave-hydrolyzed protein (IC50 = 0.096 mg/ml and 0.27 mg/ml, respectively). All samples displayed tropomyosin-IgG reactivity; however, the lowest binding was obtained with the microwave-hydrolyzed protein. Raman spectroscopy revealed conformational changes, particularly in the Amide I and S-S regions, which may correlate to the observations in the immunochemical reactivity. In conclusion, microwave-assisted enzymatic hydrolysis can be a useful method for generating bioactive peptides from insect proteins and lowering their immunoreactivity, validating the potential of these treatments to generate bioactive, hypoallergenic peptides for food and pharmaceutical applications.