This study evaluated the antioxidant and anti-inflammatory capacities of tofu fortified with mealworm (Tenebrio molitor larvae) proteins and their derivatives. The synergistic effects of plant- and animal-based protei...This study evaluated the antioxidant and anti-inflammatory capacities of tofu fortified with mealworm (Tenebrio molitor larvae) proteins and their derivatives. The synergistic effects of plant- and animal-based proteins as well as the advantages of bioactive peptides were evaluated. Tofu was prepared by soy (S), by mixing in a 1:1 ratio of soy and mealworm powder (SM), soy and mealworm protein isolate (SMPI), and soy and mealworm protein hydrolysate (SMPH). SM, SMPI, and SMPH tofu had different proximate compositions, particularly in terms of their protein and lipid contents, compared to S. Mealworm derived tofus had a higher amount of essential, branched-chain, and total amino acids than S. The in vitro ileal digestibility of SMPH (94.10%) was significantly higher than that of S (58.35%), SM (64.64%), and SMPI (73.38%). Moreover, SM, SMPI, and SMPH had higher antioxidant and radical scavenging capacity and total phenolic content than S. Mealworm derived tofu had strong anti-inflammatory effects against lipopolysaccharide (LPS)-induced cytokines, such as tumor necrosis factor (TNF)-α, interleukin (IL)-1β, and IL-6. Conclusively, tofu developed from mealworm and its protein derivatives can potentially be used to fortify traditional tofu;SMPH, in particular, has the most significant potential among all tofu variations in terms of functionality and nutritional value, providing added health benefits.展开更多
基金supported by National Institute of Agricultural Sciences,RDA,Republic of Korea(Project No.PJ015912022022)。
文摘This study evaluated the antioxidant and anti-inflammatory capacities of tofu fortified with mealworm (Tenebrio molitor larvae) proteins and their derivatives. The synergistic effects of plant- and animal-based proteins as well as the advantages of bioactive peptides were evaluated. Tofu was prepared by soy (S), by mixing in a 1:1 ratio of soy and mealworm powder (SM), soy and mealworm protein isolate (SMPI), and soy and mealworm protein hydrolysate (SMPH). SM, SMPI, and SMPH tofu had different proximate compositions, particularly in terms of their protein and lipid contents, compared to S. Mealworm derived tofus had a higher amount of essential, branched-chain, and total amino acids than S. The in vitro ileal digestibility of SMPH (94.10%) was significantly higher than that of S (58.35%), SM (64.64%), and SMPI (73.38%). Moreover, SM, SMPI, and SMPH had higher antioxidant and radical scavenging capacity and total phenolic content than S. Mealworm derived tofu had strong anti-inflammatory effects against lipopolysaccharide (LPS)-induced cytokines, such as tumor necrosis factor (TNF)-α, interleukin (IL)-1β, and IL-6. Conclusively, tofu developed from mealworm and its protein derivatives can potentially be used to fortify traditional tofu;SMPH, in particular, has the most significant potential among all tofu variations in terms of functionality and nutritional value, providing added health benefits.
