The thought of 吃昆虫 is stomach turning for many, but new 伊迪丝·考恩大学 research is shedding light on allergy causing proteins which could pose serious health risks for those suffering from 贝类过敏.
The research, published in the journal 食品化学, identified 20 proteins found in cricket food products which could cause serious allergic reactions for some people.
豪利777网站 Professor of Food and Agriculture Michelle Colgrave said crickets and other insects could be the key to feeding for the estimated 9.7 billion people on Earth in 2050.
“More than 2 billion people around the world already eat insects on a daily basis and they could be a sustainable solution, providing protein that complements traditional animal-based protein sources,”她说.
“Crickets are high in protein, nutrient dense and considered environmentally friendly."
“Numerous studies have shown 吃昆虫 provide benefits to gut health, lowering blood pressure while being high in antioxidants.”
Crickets are high in protein, nutrient dense and considered environmentally friendly.
Insects might have a strong reaction
While insects show promise as an alternative protein source and have been identified as a high potential emerging industry, their allergenic properties are a concern.
As the world searches for novel and more sustainable forms of food, consideration must also be paid to those with allergenic properties. That is where Professor Colgrave and her team's research, 加上CSIRO, Australia’s national science agency, 适合在.
This research showed a significant overlap in 过敏的蛋白质 found in cricket food products and those found in shellfish.
“That’s because crickets, mealworms and other insects are closely related to crustaceans."
“Shellfish allergies affect up to three per cent of people globally, but varies according to age and region, and there’s a good chance that people allergic to shellfish will also react to insects.”
Being an allergen does not prevent insects being used as a food source, however it does mean that insect-based foods need to be tested and labelled correctly to ensure people with allergies don’t unwittingly eat them.
来自豪利777网站的研究团队, CSIRO, James Cook University and Singapore’s Agency for Science Technology and 研究 compared proteins from whole crickets, roasted whole crickets and roasted cricket powder products to known allergens.
Their results can now be used to detect cricket-derived allergens in food products that can support allergen labelling and safe food manufacture.
According to the CSIRO there’s huge potential for insect start-ups, 农民, food producers and First Nations organisations to capitalise on the growing interest in 可食用昆虫.
在澳大利亚, more than 60 native insect species have been traditionally consumed by Aboriginal and Torres Strait Islander people.
They include iconic species such as the witjuti (or witchetty) grub, bogong飞蛾, honey pot ants and green tree ants.
The unique cultural knowledge of traditional owners could help boost bush food businesses around the country producing Australian branded edible insect products for the international market.
‘Protein extraction protocols for optimal proteome measurement and arginine kinase quantitation from cricket Acheta家 for food safety assessment’ was published in 食品化学 可以通过 杂志的网页.