Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Changes in Nutritional Composition of Gryllus bimaculatus Fermented by Bacillus sp. and Mycelium of Basidiomycetes

고초균 및 버섯 균사체를 이용하여 발효한 쌍별귀뚜라미 발효물의 단백질 및 무기질 성분 변화

  • Jang, Hyun Wook (Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration) ;
  • Choi, Ji Ho (Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration) ;
  • Park, Shin Young (Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration) ;
  • Park, Bo Ram (Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration)
  • 장현욱 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 최지호 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 박신영 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 박보람 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2019.11.06
  • Accepted : 2019.12.06
  • Published : 2019.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study examined the changes in the protein and mineral composition of Gryllus bimaculatus fermented with Bacillus substilis and the mycelia of Basidiomycetes. Normal Gryllus bimaculatus (S) and experimental group data obtained after an inoculation of Bacillus substilis (SC) (KACC 19623), Pleurotus eryngii (SP) and Cordyceps millitaris (SC) were compared. The crude protein content of the Gryllus bimaculatus (control) was 75.48%, but it decreased to 64.55, 54.32, and 63.53% after fermentation with SB, SP and SC, respectively (p<0.05). An analysis of the organic elements showed that the contents of the carbon and nitrogen sources were also reduced after fermentation, and the most significant decrease was observed after fermentation with SP. In SDS-PAGE, a 120 kDa and a 48 kDa protein of Gryllus bimaculatus were found. On the other hand, protein bands faded after fermentation with SP and SC, respectively. Moreover, no visible band was observed after fermentation with SB. According to amino acid analysis, the total free amino acid content increased 3.84 and 1.74 times after fermentation with SB and SP, respectively, compared to the corresponding baseline data. In contrast, it decreased by 0.52 times after fermentation with SC. Among the essential amino acids found in crickets fermented with SB, the valine and isoleucine content was 3.57 and 2.64 times higher, respectively, than the recommended daily amount of essential amino acids.

Keywords

References

  1. Ahn HY, Park KR, Yoon KH, Lee JY, Cho YS. 2015. Biological Activity and Chemical Characteristics of Cordyceps militaris Powder Fermented by Several Microscopic Organisms. J. of Life Sci., 25(2):197-205 https://doi.org/10.5352/JLS.2015.25.2.197
  2. Baek LM, Park YP, Park KS, Lee SH. 2008. Effect of Starter Cultures on the Ferment active Characteristics of Cheonggukjang. Korean J. Food Sci. Technol, 40(4):400-405
  3. Baek SY, Kim JY, Baek CH, Choi JH, Choi HS, Jeong ST, Yeo SH. 2013. Quality characteristics of hwanggeumju as a traditional home-brewed liquor. Korean J Food Preserve, 20:127-133 https://doi.org/10.11002/kjfp.2013.20.1.127
  4. Capinera JL. 2008. Encyclopedia of Entomology, second ed. Springer Netherlands, Berlin, Germany, pp. 2630
  5. Cha JY, Kim YS, Ahn HY, Kang MJ, Heo SJ, Cho YS. 2011. Biological activity and biochemical properties of silkworm (Bombyx mori L.) powder fermented with Bacillus subtilis and Aspergillus kawachii. J. Life Sci., 21:81-88 https://doi.org/10.5352/JLS.2011.21.1.81
  6. Cho JH, Zhao H, Chung CH. 2018. Analysis of volatile compounds in fermented seasoning pastes using edible insects by SPME-GC/MS. Korean J. Food Sci. Technol, 50(2):152-164 https://doi.org/10.9721/KJFST.2018.50.2.152
  7. Choi HM. 2006. The twenty-first century nutrition. 5th ed. Gyomoonsa, Gyeonggi, Korea, pp 136-161
  8. Chung YI, Bae IY, Lee JY, Chun HS, Lee HG. 2009. Protective effects of branched-chain amino acid (BCAA)-enriched corn gluten hydrolysates on ethanol-induced hepatic injury in rats. Korean J. Food Sci. Technol, 41:706-711
  9. Cohn JN, Kowey PR, Whelton PK, Prisant M. 2000. New guidelines for potassium replacement in clinical practice, a complementary review by the national council on potassium in clinical practice. Arch. Intern. Med., 160:2429-2436 https://doi.org/10.1001/archinte.160.16.2429
  10. Durst PB, Johnson DV, Leslie RN, Shono K. 2010. Edible forest Insects as food: human bite back. RAP publication, Bangkok, Thailand, pp 74
  11. Ghosh S, Lee SM, Jung CE, Rochow V.B M. 2017. Nutritional composition of five commercial edible insects in South Korea. Journal of Asia-Pacific Entomology, 20:686-694 https://doi.org/10.1016/j.aspen.2017.04.003
  12. Gim DW, Koo HY, Kim SG, Park JK, Kim YJ, Huh CK, Kim YD, Kim HJ. 2017. Quality characteristics and antioxidative activity of fermented milk added with hot water extract of Cordyceps militaris grown upon Tenebrio molitor. Korean J. Food Preserve, 24(8):1067-1078 https://doi.org/10.11002/kjfp.2017.24.8.1067
  13. Huis A, Itterbeeck J, Klunder H, Mertens E, Halloran A, Muir G, Vantomme P. 2013. Edible insects: future prospects for food and feed security. FAO, Rome, Italy. Vol 171, p 118.
  14. Hutson SM, Sweatt AJ, Lanoue KF. 2005. Branched-chain amino acid metabolism: implications for establishing safe intakes. J Nutr., 135:1557-1564 https://doi.org/10.1093/jn/135.6.1557S
  15. Kim AJ, Yuh CS, Bang IS. 2007. A qualitative investigation of Dongchunghacho jelly with assorted increments of Paecilomyces japonica powder. Korean J Food Nutr., 20:40-46
  16. Kim CG, Jeong HK, Han SH, Kim JS, Moon DH. 2012. Impacts and countermeasures of climate change on food supply in korea. Korea rural economic institute, Korea, pp 48-85
  17. Kim DS, Kim HS, Seo WT, Shin EC. 2018. Flavor and Taste Properties of Fermented Soybeans with Mycelia of Tricholoma matsutake and Bacillus sp. J Korean Soc Food Sci Nutr., 47(1):107-115 https://doi.org/10.3746/jkfn.2018.47.1.107
  18. Kim TH, Ahn HY, Kim YW, Sim SY, Seo KI, Cho YS. 2018. Hepatoprotective Effect of Bacillus subtilis-fermented Silkworm (Bombyx moriL.) Extract on an Alcoholic Fatty Liver in Rats. Journal of Life Science., 28(6):697-707 https://doi.org/10.5352/JLS.2018.28.6.697
  19. Korea Health Statistics 2017. Ministry of Health and Welfare, Sejong, Korea, pp 143
  20. Korean Food Standards Codex 2019. Ministry of Food and Drug Safety, Cheongju, Korea, pp reference 3-2
  21. Lee BW, Paek MH. 1998. Anti-tum of activity of proteinbound polysaccharides extracted from mycelia of Lentinus edodes. Korean J. Food Sci. Technol, 30:665-671
  22. Lee JD (1998) mycology 3rd, Guduck publishing Co, Korea.
  23. Lee JY, Kim BK, Park HJ. 2013. Quality Characteristics and Antioxidant Activities of Fermented Deodeok Tea with Pleurotus eryngii Mycelium. J East Asian Soc Dietary Life., 43(5):637-644
  24. Lee KW. 2016. Scientific review on safety of monosodium glutamate. Food Science and Industry, 49(3):48-61
  25. Macleod G, Ames JM. 1986. The effect of heat on beef aroma: comparisons of chemical composition and sensory properties. Flavor Frag, 1(3) :91-104 https://doi.org/10.1002/ffj.2730010302
  26. Macrae R, Robinson, RK, Sadler MJ. 1993. Encyclopedia of Food Science, Food Technology and Nutrition, Academic Press, London, pp 192-206
  27. Park YA, Bak WC, Ka KH, Koo CD. 2017. Comparative analysis of amino acid content of Lentinula edodes, a new variety of shiitake mushroom, in 'Poongnyunko'. J. Muchrooms., 15(1):31-37 https://doi.org/10.14480/JM.2017.15.1.31
  28. Pemberton RW. 1988. The use of the Thai giant waterbug Lathocerus indicus (Hemipetera: Belostomatidae) as human food in California. Pan Pac Ento mol., 64(1):81-82
  29. Premalatha M, Abbasi T, Abbasi T, Abbasi S. 2011. Energy-efficient food production to reduce global warming and ecodegradation : the use of edible insects. Renew Sust Energy Rev., 15(9):4357-4360 https://doi.org/10.1016/j.rser.2011.07.115
  30. Sargent MG. 1987. Fiftyfold amplification of the Lowry protein assay. Anal Biochem, 163(2):476-481 https://doi.org/10.1016/0003-2697(87)90251-X
  31. UN. 2013. World Population Prospects: The 2012 Revision. UN, NewYork, USA
  32. Wasserman AE, Gray N. 1965. Meat flavor..fractionation of water-soluble flavor precursors of beef. J Food Sci., 30:801-807 https://doi.org/10.1111/j.1365-2621.1965.tb01844.x
  33. Zhao H, Cho JH, Chung CH. 2018. Characteristics of seasoning pastes fermented by Aspergillus oryzae and Bacillus subtilis using edible insects. Korean J. Food Sci. Technol, 50(3):297-307 https://doi.org/10.9721/KJFST.2018.50.3.297
  34. Ministry of Food and Drug Safety. New Food Ingredients Status. Available from: https://www.mfds.go.kr/brd/m_99/view.do?seq=41960, [accessed 2019.10.01]