Antioxidant activity of Gryllus assimilis meal hydrolysed by Aspergillus oryzae proteases

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dc.contributor.authorMachado, J.
dc.contributor.authorPorfírio, J. C.
dc.contributor.authorKoike, M. A. [UNESP]
dc.contributor.authorFleuri, L. F. [UNESP]
dc.contributor.authorBagagli, M. P.
dc.contributor.institutionBiosystem Engineering
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.date.accessioned2023-03-01T20:18:59Z
dc.date.available2023-03-01T20:18:59Z
dc.date.issued2022-01-01
dc.description.abstractThe consumption of insects is an alternative protein source of a high nutritional value, in comparison to other traditional animal and vegetable proteins, and is suitable for food and as animal feed. This work aimed to study the antioxidant activity of cricket meal (Gryllus assimilis) partially hydrolysed by proteases from a Aspergillus oryzae, which was cultivated in the cricket meal. The cricket meal showed great potential for obtaining protease from A. oryzae, with an average enzymatic activity of 112±8 U/g of dry substrate after 96 h of fermentation. The enzymatic extract applied to the cricket meal increased its antioxidant properties, increasing the reduction of the 2,2-diphenyl-1-picrylhydrazyl radical by 2 times, compared to non-hydrolysed cricket meal. These initial results are promising, demonstrating the benefits of the partial hydrolysis of cricket mealen
dc.description.affiliationFederal Institute of Education Science and Technology of São Paulo Biosystem Engineering, SP
dc.description.affiliationDepartment of Chemical and Biological Sciences Biosciences Institute São Paulo State University (UNESP), SP, P.O. Box 510
dc.description.affiliationUnespDepartment of Chemical and Biological Sciences Biosciences Institute São Paulo State University (UNESP), SP, P.O. Box 510
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.format.extent641-644
dc.identifierhttp://dx.doi.org/10.3920/JIFF2021.0154
dc.identifier.citationJournal of Insects as Food and Feed, v. 8, n. 6, p. 641-644, 2022.
dc.identifier.doi10.3920/JIFF2021.0154
dc.identifier.issn2352-4588
dc.identifier.scopus2-s2.0-85134363307
dc.identifier.urihttp://hdl.handle.net/11449/240480
dc.language.isoeng
dc.relation.ispartofJournal of Insects as Food and Feed
dc.sourceScopus
dc.subjectA. oryzae
dc.subjectFermentation
dc.subjectGryllus assimilis
dc.subjectHydrolysis
dc.subjectProtease
dc.titleAntioxidant activity of Gryllus assimilis meal hydrolysed by Aspergillus oryzae proteasesen
dc.typeArtigo
unesp.author.orcid0000-0002-1245-4953[5]

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