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http://dx.doi.org/10.23093/FSI.2022.55.2.154

The past, present and future of silkworm as a natural health food  

Kim, Kee-Young (Department of Industrial Insect and Sericulture, National Institute of Agricultural Sciences)
Koh, Young Ho (Ilsong Institute of Life Science, Hallym University)
Publication Information
Food Science and Industry / v.55, no.2, 2022 , pp. 154-165 More about this Journal
Abstract
Humans have been breeding the mulberry silkworm for the long period of time to obtain silk fabric and nutrient-rich pupae. Currently, silkworm larvae, pupae, and silk-Fibroin hydrolysates are registered as food raw materials, while silkworm feces and Bombyx batryticatus are registered as Korean traditional medicines. Among sericulture products, individually recognized health functional food ingredients include silk-protein acid-hydrolysates for immunity enhancement, Fibroin-hydrolysates for memory improvement, and freeze-dried 5th instar and 3rd-day-silkworm powder for lowering-blood sugar. Recently, HongJam produced by steaming and freeze-drying mature silkworms were reported to have various health-promoting effects such as preventing the onset of Alzheimer's disease and Parkinson's disease, enhancing gastro-intestinal functions, improving skin-whitening and hair growth, and extending healthspan. By consuming silkworm products with various health-promoting effects, it is possible to increase the healthspan of human beings, thereby reducing personal and national medical expenses, resulting in increasing the individual's happiness.
Keywords
silkworm; bio-sericulture; Fibroin; 5th-instar and 3rd-day freeze-dried silkworm powder; HongJam;
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Times Cited By KSCI : 7  (Citation Analysis)
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