Silkworm pupa protein and its peptides: Preparation, biological activity, applications in foods, and advantages

文献类型： 外文期刊

第一作者： Wu, Xiaolin

作者： Wu, Xiaolin;Zhang, Yu;Wang, Chen;Chen, Xiaoyong;Suo, Huayi;Song, Jiajia;Yang, Jing;Mumby, William;Zhang, Yuhong

作者机构：

关键词： Silkworm pupae; Edible insects; Protein; Bioactive peptides; Biological activity

期刊名称：TRENDS IN FOOD SCIENCE & TECHNOLOGY （ 影响因子：15.3； 五年影响因子：16.6 ）

ISSN： 0924-2244

年卷期： 2023 年 139 卷

页码：

收录情况： SCI

摘要： Background: The silkworm is widely recognized as an edible insect. During its life cycle, the silkworm goes through four developmental stages: egg, larva, pupa, and adult. Pupae, the third developmental stage of this insect, are rich in nutrients and serve as a valuable source of protein. Scope and approach: This review provides a comprehensive discussion on the preparation methods of silkworm pupa protein and its peptides, as well as their diverse biological activities. Additionally, the review also summarizes the applications of silkworm pupa protein and its peptides in the food industry, highlighting their advantages over other edible insects. Key findings and conclusions: Silkworm pupa protein and its peptides exhibit various biological activities, including antioxidant, anti-inflammatory, immunomodulatory, anticancer, antihypertensive, and anti-obesity, as well as 3-hydroxy-3-methylglutaryl coenzyme A reductase inhibitory and hypoglycemic effects. They are used in the production of a variety of food products, such as cookies, yogurt, and ice cream, to influence their properties. They also have several advantages over other edible insects. The findings described in this review article can contribute to a better understanding of silkworm pupa protein and its bioactive peptides, while also providing valuable insights for future research and their applications in the food industry.

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