• 한국동물위생학회지
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• 제46권2호
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• pp.107-113
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• 2023

Tenebrio molitor, rich in protein, is used as an alternative protein source. Many studies have evaluated Tenebrio molitor larvae (TML) for anti-obesity effects, fatty liver relief, antithrombosis, and antioxidant effects. In this study, we prepared an experimental diet by adding Tenebrio molitor larvae oil (TMLO) to feed and administered it to adult male ICR mice for six weeks. The study assessed the weight gain of mice, prothrombin time (PT), activated partial thromboplastin time (aPTT), blood coagulation time, and the activities of coagulation factor VII and coagulation factor XII. The weight gain of mice was suppressed in the groups fed with TMLO, indicating a potential anti-obesity effect. The blood coagulation time was delayed in the TMLO-fed groups, as evidenced by amplified PT and aPTT values. Furthermore, the activities of coagulation factor VII and coagulation factor XII were diminished in the TMLO-treated groups, indicating a potential thrombosis relieving effect. The concentrations of thromboxane B2 and serotonin declined in the TMLO-fed groups, signifying potential blood circulation effects. Finally, blood triglyceride and LDL-cholesterol concentrations were reduced in the TMLO-fed groups. In summary, TMLO supplementation may have an inhibitory effect on liver damage and blood clot formation caused by obesity.

• 한국축산식품학회지
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• 제40권4호
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• pp.649-658
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• 2020

This study compared aroma compositions and sensory aroma attributes of raw and cooked Tenebrio molitor larvae (mealworms). Main sensory aroma attributes of raw mealworms were strong wet-soil-like, and less-intense oily, shrimp-like and sweet-corn-like. Quantitatively, the major aroma components of raw mealworms were hydrocarbons and aldehydes. As cooking proceeded, sweet-corn-like, roasted, and fried-oil-like sensory attributes were increasingly perceived with steaming, roasting, and frying, respectively. Some pyrazines, pyrrolidines, and carbonyls increased or appeared in roasted and fried mealworms. Partial least squares regression also showed differences in raw and cooked mealworms based on aroma components and their sensory attributes. Unlike raw mealworms, steamed mealworms had a relatively strong sweet-corn-like aroma attribute, which was related to 2,4,6-trimethyl-heptane, 2,4-dimethyl-dodecane, and 3,5-dihydroxy-6-methyl-2,3-dihydropyran-4-one. In comparison, roasted and fried mealworms exhibited roasted, shrimp-like, and fried-oil-like aroma attributes, which were associated with intermediates of the Maillard reaction and lipid oxidation, such as pyrazines, alcohols, and aldehydes. This result during thermal reactions was very similar to those of meat and/or seafood. The use of mealworms as a savory-type flavor enhancer can be expected.

• 한국식품조리과학회지
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• 제31권5호
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• pp.534-543
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• 2015

Recently, the Tenebrio molitor larva was recognized as a novel food ingredient by the Ministry of Food and Drug Safety in Korea. Accordingly, we investigated its physical and sensory characteristics to establish the cooking conditions that may increase the demand of T. molitor larvae as a food. In this study, T. molitor larvae were cooked by various methods such as hot air dry, oven-broil, roast, pan fry, deep fry, boil, steam, and by microwave. In the physical evaluation of texture, the hardness and fracturability values were highest when larvae were cooked in the microwave. The adhesiveness, springiness, and chewiness values were highest when larvae were boiled. Boiled and steamed larvae had the highest lightness (L value), while oven-broiled larvae had the highest redness (a value) and yellowness (b value) values. Sensory evaluations assessed the appearance, aroma, flavor, and texture of cooked T. molitor larvae. Steamed and boiled larvae sizes were significantly large and the form was well preserved similar to fresh larvae. The moisture heat cooked (steamed and boiled) T. molitor larvae had the aroma and flavor of steamed corn, canned pupa, and boiled mushroom. In case of oven-broiled T. molitor larvae, the aroma and flavor of mealworm oil, seafood, sweet and roasted sesame were higher than in those cooked by other methods. In texture among sensory evaluation, the hardness and crispiness were the highest in the hot air dried and oven-broiled larvae, whereas juiciness was significantly higher in the boiled and steamed. Accordingly, we suggest that oven-broiled T. molitor larva will be prefered by consumer, due to its the rich aroma and flavor.

• 생명과학회지
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• 제30권5호
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• pp.434-442
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• 2020

본 연구에서는 밀웜으로 잘 알려진 갈색거저리 유충(Tenebrio molitor larvae)분말을 Saccharomyces cerevisiae M1(KACC 93023)으로 발효하였다. 그 후 발효물을 orotic acid에 의해 비 알코올성 지방간이 유발된 흰쥐에 급여하여 개선 여부를 판단해보았다. Orotic acid로 인해 지질 대사에 이상이 생긴 대조군의 경우 장기 무게 및 체중이 증가한 것에 반해 발효 갈색거저리 유충 분말을 급여한 군에서는 정상군과 흡사한 중량을 나타냈다. 그리고 간 건강의 지표로 알려진 AST, ALT, ALP 및 LDH 활성 역시 가장 낮았으며, 각종 지질 관련 지표들도 긍정적으로 나타나 개선 효과가 있는 것으로 판단된다. 또한 간 조직 및 혈청 내 과산화지질, glutathione 함량 역시 정상군과 흡사하거나 더 뛰어난 수치를 띄었다. 마지막으로 H&E 염색, Oil red O 염색을 통한 간 조직의 형태학적 관찰 결과, 발효 갈색거저리를 급여한 군에서 정상군과 흡사한 간세포의 형태 및 배열과 함께 염색된 지방이 눈에 띄게 감소된 모습을 나타내었다. 위 결과를 종합해본다면, 일반 갈색거저리를 급여하였을 때 일부 실험에서 수치가 개선됨을 확인할 수 있었고, 이를 효모로 발효시켰을 경우 대부분의 지표에서 정상치에 가까울 만큼 더욱 긍정적인 개선효과를 나타내었다. 이를 통해 발효물이 비 알코올성 지방간의 개선에 도움을 주는 것으로 판단, 향후 다양한 제품의 소재로 활용될 가능성을 시사하였다.

• 한국축산식품학회지
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• 제39권2호
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• pp.296-308
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• 2019

Although the yellow mealworm (Tenebrio molitor L.) is a promising alternative protein source, the effects of processing conditions on functional properties are unclear. In this study, a protein extract of yellow mealworm larvae (PEYM) was subjected to different heat temperature ($55^{\circ}C$, $75^{\circ}C$, and $95^{\circ}C$) with different time (20, 40, and 60 min) to evaluate the functional properties and protein oxidation. Different heat temperature treatment significantly affected the exposure of surface hydrophobicity of the proteins and protein molecule aggregation, which reached maximum levels at $95^{\circ}C$ for 60 min. Protein oxidation was inversely proportional to the temperature. Both the highest carbonyl value (1.49 nmol/mg protein) and lowest thiol value (22.94 nmol/mg protein) were observed at $95^{\circ}C$ for 60 min. The heating time-temperature interaction affected several functional properties, including solubility, emulsifying potential, and gel strength (GS). Solubility decreased near the isoelectric point (pH 5 to 6). As the temperature and heating time increased, emulsifying properties decreased and GS increased. The oil absorption capacity and foaming properties decreased and the water absorption capacity increased. These results confirmed that PEYM is a suitable source of proteins for processing and applications in the food industry.

• International Journal of Industrial Entomology and Biomaterials
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• 제48권2호
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• pp.86-97
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• 2024

Alkaline- or salt-assisted extractions have been widely used to extract edible insect proteins, however, there is a need for extraction techniques that balance cost-efficient production as well as preserving the protein properties. Mealworm proteins (Tenebrio molitor larvae) were extracted using three different extraction methods-alkali (AMP), salt (SMP), and water (WMP)-and then physicochemical and techno-functional properties were examined. AMP had high yield, protein, and amino acid contents, whereas WMP had high moisture, ash, and fat contents. SDS-PAGE showed a wide range of molecular weights in WMP whereas mostly low molecular weights were observed in AMP and SMP. AMP had poor protein solubilities compared to SMP and WMP across all pHs. AMP had enhanced water-holding capacity and emulsion stability, whereas WMP had improved oil-holding capacity and foaming properties. WMP formed a gel with and without the transglutaminase. The physicochemical and techno-functional properties demonstrated that water-soluble mealworm protein was superior to alkali-and salt-soluble mealworm proteins. Considering the cost efficiency and minimal impact on the environment as well, a cold press juicer could be utilized for mass production of mealworm protein compared to the conventional methods of protein extraction using alkali and salt.

• 생명과학회지
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• 제29권9호
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• pp.1027-1033
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• 2019

현재 우리나라는 고령화 사회에 접어들었으며, 이와 함께 골 대사 질환이 큰 문제로 대두되고 있다. 그 중 가장 흔하게 발생하는 골다공증은 여러 요인에 의해 발생하고 있으며 이의 예방 및 치료를 위한 소재 개발 연구가 활발하게 진행되고 있다. 그러나 곤충을 소재로 한 골다공증 예방 및 치료 연구는 미흡한 실정이다. 따라서 본 연구에서는 골 형성 촉진 효능을 가진 새로운 소재 개발을 위해 갈색거저리 유충 오일의 MG-63 조골세포의 분화 촉진 효과를 연구하였다. 조골세포에서 갈색거저리 유충 오일의 독성 및 증식 효과를 평가하기 위하여 MTS assay를 진행한 결과 $80{\mu}g/ml$ 농도까지 세포 독성이 나타나지 않았으며, 48시간 배양했을 때 $40-80{\mu}g/ml$ 농도에서 120% 정도의 세포 증식 효능을 확인 하였다. 갈색거저리 유충 오일이 조골세포 분화에 미치는 영향을 확인하기 위하여 5일간 갈색거저리 유충 오일을 MG-63 조골세포에 처리한 후 ALP 활성을 측정하였다. 그 결과 $80{\mu}g/ml$ 농도에서 무처리 군에 비해 약 180%의 조골세포 분화 촉진 효능을 관찰 하였다. 이 결과는 ALP staining에서도 유사하게 나타났다. mRNA 발현량의 변화를 측정한 결과, Alpl과 Runx2 유전자 발현량이 증가하였고, 단백질 발현량을 측정했을 때에도 유사한 결과를 확인하였다. 이를 통해 ALP와 Runx2 유전자 및 단백질 발현에 의해서 ALP 활성이 증가하고 조골세포 분화가 촉진되었을 것으로 판단되며, 갈색거저리 유충 오일을 이용한 골 형성 촉진에 따른 골다공증 예방 및 치료 기능성 소재 개발에 대한 가능성을 확인하였다.