• Korean journal of applied entomology
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• v.61 no.4
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• pp.675-688
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• 2022

Produced by steaming mature silkworms, HongJam is a natural functional food with various health-promoting effects. The current standard HongJam production protocol involves freezing and freeze-drying steamed mature silkworms for convenient long-term storage and/or selling it to customers. However, freeze-drying HongJam requires a range of processes and costs, which have contributed to its high resale value. In this study, we found that the cost of manufacturing HongJam powder could be reduced by homogenizing steamed mature silkworms using a high-speed blender and digital homogenizer, followed by spray drying. After the homogenized HongJam solution was digested by directly adding food-graded proteases, food-graded protease-digested homogenized HongJam solution was spray-dried. Food-graded digested protease or non-digested homogenized HongJam solutions could be used to produce food for special medical use for patients with general or specific diseases. This more efficient HongJam processing protocol proposed in this study can facilitate the development of sericulture farms and related industries by reducing the production costs of HongJam and its associated products.

• Journal of the Korean Society of Food Culture
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• v.33 no.6
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• pp.558-566
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• 2018

This study examined the consumers' perception of edible insect foods and carried out importance-satisfaction research on the choice attributes of edible insect foods. Through this, the potential of food materials as future food resources was evaluated and foundational data was provided to devise marketing strategies required to develop products made from edible insect foods. According to the results, females had more information on edible insect foods than males (p<0.05), and males gained higher points in trying new foods (p<0.001), overall satisfaction (p<0.001), and purchase intention (p<0.01) than females. Both importance (p<0.05) and satisfaction (p<0.001) about the mean of the choice attributes of edible insects were higher in males than females. The sustenance area showed high importance and high satisfaction, including taste, smell, freshness, sanitation, safety, and shelf-life. Accordingly, to understand edible insect foods properly, it is important to deliver information constantly and publicize them aggressively. In addition, it is necessary to develop various kinds of food made from edible insect foods and functional foods utilizing their nutritive value.

• Food Science and Preservation
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• v.13 no.4
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• pp.513-518
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• 2006

Insect resources have been widely recognized that seven millions of insects exhibit it own biological activity by whole body or its metabolic intermediates. In order to investigate antioxidant activity and compare the cyclooxygenase-2 promoter activity from insect extract, we tested in vitro antioxidant assays and cyclooxygenase-2 promoter assay in Coccinella septempunctata Linne and Harmonia axyridis extracts have the anti-oxidant and cyclooxygenase-2 inhibition activities, we examined the anti-oxidant assays including DPPH, FRAP and linoleic acid, ana inhibition of cyclooxygenase-2 expression using a cyclooxygenase-2 promoter-inserted stable cell line. We found that Harmonia axyridis Pallas extract had potentials to anti-oxidant activity and inhibited about 25% of cyclooxygenase-2 transcription activity. These findings indicate that Coccinella septempunctata Linne and Harmonia axyridis Pallas extracts could be an useful insect resource for agrobiotechnological purposes.

• The Korean Journal of Food And Nutrition
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• v.35 no.2
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• pp.137-149
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• 2022

The purpose of this paper was to analyze domestic patents for food using edible insects. From January 1, 1980 to December 31, 2021, patents filed with the Korean Intellectual Property Office were searched, and a total of 242 valid patents were selected. The trend of Korean patent applications for edible insect food has increased since 2015, with 57 cases (the highest number) in 2017. As for the edible insects used in food, Bombyx mori L. were the most common with 127 cases, followed by Tenebrio molitor L. with 118 cases. By type of applicant, individuals accounted for the most, with 132 cases. As a result of grouping patents by food classification, 67 cases of edible insects were used in snacks, breads, and rice cakes. As a result of patent analysis, an effort was made to supplement insufficient nutrients by adding nutritionally excellent edible insects to existing foods, and efforts were made to improve the sensory properties of insect foods. It is expected that this study will contribute to establishing future R&D directions and patent application strategies related to edible insect food.

• Journal of Sericultural and Entomological Science
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• v.53 no.2
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• pp.78-81
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• 2015

This study aimed to determine a feed withdrawal duration time of Gryllus bimaculatus (Gb), for removal of intestinal feces. Finally, this species of cricket has been temporarily approved for use as a human food source in Korea. To commercialize Gb as an edible insect, we attempted to prevent the proliferation of micro-organisms and improve taste of Gb by removing intestinal feces of live crickets. Our study showed that weak crickets were damaged in 2 days after feed withdrawal in farm. The microscope findings also revealed that feces of strong crickets' intestine almost disappeared at 1 day after feed withdrawal and instead, some of arms and legs of weak crickets were observed in the former's intestine. The results suggest that 1 day is deemed to be an adequate time for feed withdrawal, when it usually takes 1 day to deliver live crickets from the farm to a destination.

• Journal of Food Hygiene and Safety
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• v.33 no.5
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• pp.369-374
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• 2018

In this study, Lactobacillus brevis SM61 from traditional Kimchi was used for fermentation of aqueous extract of P. brevitarsis larva and mountain ginseng. As measured by MTT assay, aqueous extract of P. brevitarsis larva and fermented mixture of aqueous extract and mountain ginseng did not show specific cellular toxicity in RAW264.7 cells until a concentration of $5-1000{\mu}g/mL$. The polyphenol contents was highest in the fermented mixture of aqueous extract and mountain ginseng. DPPH radical scavenging activity was stronger in the fermented mixture of aqueous extract and mountain ginseng than the aqueous extract. Also, antibacterial activity was tested against E. coli, L. monocytogenes and S. aureus. The fermented mixture of aqueous extract and mountain ginseng showed antibacterial activity against the tested bacteria. Therefore, L. brevis SM61 as a starter might be used to improve functionality of P. brevitarsis larva.

• Proceedings of the Korean Society of Computer Information Conference
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• 2020.07a
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• pp.575-576
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• 2020

본 논문은 근래에 식용곤충 식품에 대한 수요 및 국민적 관심이 증가하여 관련 산업이 급격히 성장하고 있는 가운데, 건강기능성 효과가 널리 알려진 흰점박이꽃무지 유충의 안정적인 생산량 확보를 위한 스마트 사육사를 제작하고 그 성능을 평가한 결과이다. 사육사는 L6m×W3m×H2.8m 크기로 제작하였으며, 안정적인 사육환경을 위하여 사육실과 공조실을 분리하여 설계하였다. 공시재료는 생후 15일이 경과된 흰점박이꽃 무지 유충 1령이며, 스마트 사육사 내 사육환경은 온도 25±2℃, 습도 65±5%로 제어하였다. 사육조사는 매주 1회, 유충의 체중, 길이, 두께를 측정하였으며, 스마트 사육사의 성능평가를 위해 일반 사육농가(전북 소재)와 비교·분석하였다. 사육 4주 후 조사 결과, 스마트 사육사에서 사육한 유충의 체중과 길이는 각각 평균 1.97g/마리와 3.75cm로, 일반농가의 1.58g/마리와 3.55cm에 비해 비교적 높은 것으로 나타났다. 하지만, 두께의 경우 2주 차까지 일반농가에서 대체로 높은 것으로 나타났으며, 이후 3~4주 차에서는 큰 차이를 보이지 않았다. 따라서 본 연구를 통해 개발한 흰점박이꽃무지 유충 스마트 사육사는 일반농가와 비교해 사육이 비교적 빠르고 생산량을 더 많이 확보할 수 있는 시스템으로 농가소득 증대에 유용할 것으로 판단되며, 장소 및 시간에 상관없이 생육환경 제어가 가능하여 개발된 시제품의 보급 확대가 필요하다.

• Journal of Life Science
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• v.32 no.3
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• pp.196-201
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• 2022

Insects have been proposed as new protein sources for human nutrition, and protein availability is affected by insect characteristics. Fermentation can be used to obtain a variety of insect-based ingredients and products with unique properties, but its effect on protein availability is unknown. Fermented cricket (Gryllus bimaculatus) powder consists mainly of protein, and its oral administration has been reported to improve hair growth in androgenetic alopecia. The purpose of this study was to evaluate the hair-promoting activity of fermented cricket powder in an animal model using male C57BL/6 mice (25-30 g). The abdominal hair of the mouse (2x2.5 cm) was gently removed, and the groups fed as follows: Intact controls (no cricket powder); cricket powder only; and fermented cricket powder only. Food was applied daily for 11 weeks. Observational and physical examinations were performed and the results of the different groups compared. The application of fermented cricket powder significantly (p<0.01) promoted hair growth compared to the intact controls. The C57BL/6 results confirmed increased growth after seven weeks when the proportion of anagen follicles had increased by about 125% and 120% in the control and cricket powder groups, respectively. In conclusion, fermented cricket powder can be seen as a promising alternative alopecia treatment because it promotes hair growth, and, given the powder's composition, trace elements such as amino acids may have contributed to these effects.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.100-115
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• 2015

The main purpose of this study is to establish fundamental data for the development of processed food using mealworm after examination of preferences and purchased intention according to two types of cooking methods (saute and oven) and three shapes (original, chapping, and powder) of cooked mealworm. In particular, this study aims to facilitate the establishment of target market strategies about edible insects bringing food neophobia. The results show that males' and older persons' preferences and purchases intention were higher than those of female and younger people. The group having high health involvement and low food neophobia had higher preferences and purchase intentions than the group having low health involvement and high food neophobia. In addition, customers had highest preferences and purchase intention with powdered mealworm regardless of cooking methods and customers' characteristics. These research findings provide food developer with meaningful data for market targeting.

• Journal of Sericultural and Entomological Science
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• v.53 no.1
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• pp.38-43
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• 2015

To increase the income of sericultural farms and expand sericulture industry, new high value-added products of sericulture which are beyond current products like 5th instar 3 day dried silkworm, male pupa and silkworm dongchunghacho are needed. For this sericulture product diversification, it is in desperate need of the edible processing method after 5th instar 4 day silkworm that silkgland formation is rapidly in progress during the larva periods. So far it was hard to eat because of silkgland formation in their body. So we try to boil and steam frozen-, dried-, and living-silkworm to develop low-cost edible processing methods for farmers. As the result, the silkgland of frozen and dried silkworm was not degenerated, so silkgland in their body was not edible. But in the case of living silkworm, the silkgland of mature silkworm was degenerated by boil and steam treatment, so the body and silkgland of silkworm were not only edible but also tasted good. Then the dried silkworm was easily powdered and there was no problem when it was eaten. This source technology can be widely used in the general food industry, health functional food cosmetics, pet food and so on, so it is predictable that this will contribute to increase the income of sericulture farms and expand sericultural industry.