ArticleFood chemistry. Molecular sciences2021
Isolation and proteomic characterization of tropomyosin extracted from edible insect protein.
Article in Food chemistry. Molecular sciences, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 31 citations in OpenAlex.
- Increasing the Acceptability of Insect-Based Foods as Future Foods: A Comprehensive Review of Barriers, Strategies, and Pathways to Mainstream Adoption.Comprehensive reviews in food science and food safety · 2026Review
- Enzymatic Hydrolysis Methods of Insect Orthoptera Protein: A Systematic Review.International journal of food science · 2026Review
- Allergenicity assessment of novel foods - lessons from immune endotyping of food-allergic patients.Frontiers in immunology · 2026Review
- Edible Insects as Future Proteins: Nutritional Value, Functional Properties, Bioactivities, and Safety Perspectives.Nutrients · 2025Review
- Allergenicity of Alternative Proteins: Reduction Mechanisms and Processing Strategies.Journal of agricultural and food chemistry · 2025Review
- Edible insects as functional foods: bioactive compounds, health benefits, safety concerns, allergenicity, and regulatory considerations.Frontiers in nutrition · 2025Review
- Computational modelling of extrusion process temperatures on the interactions between black soldier fly larvae protein and corn flour starch.Food chemistry. Molecular sciences · 2024Article
- Bio-economic potential of ethno-entomophagy and its therapeutics in India.NPJ science of food · 2024Review
- Advanced Proteomic and Bioinformatic Tools for Predictive Analysis of Allergens in Novel Foods.Biology · 2023Review
- Review
- Recent Insight on Edible Insect Protein: Extraction, Functional Properties, Allergenicity, Bioactivity, and Applications.Foods (Basel, Switzerland) · 2022Review
- Lentil allergens identification and quantification: An update from omics perspective.Food chemistry. Molecular sciences · 2022Review
- Whole Wheat Bread Enriched with Cricket Powder as an Alternative Protein.Foods (Basel, Switzerland) · 2022Article
- Edible insects, a valuable protein source from ancient to modern times.Advances in food and nutrition research · 2022Article
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Edible insects are considered promising sustainable protein sources. Thermal treatments and proteolysis are commonly used to improve their safety and quality. However, their allergenicity remains mostly unexplored. Tropomyosin, a major insect pan-allergen, can be used to study processing effects on its immunoreactivity. In this study, selective precipitation was used to extract tropomyosin from heated and protease-treated crickets. Immunoinformatics predicted 31 epitope regions, while proteomic analysis suggested decreased amounts of intact epitope regions in microwave-heated/protease-treated crickets. Tropomyosin peptide sequences were identified in higher abundance in convection-heated samples. Finally, tropomyosin immunoreactivity by immunoblotting and ELISA, revealed that protease treatments under microwave heating had lower (p < 0.05) IgE and IgG reactivity. Based on results, processing insects using proteolysis and microwave-heating could be effective for generating hypoallergenic cricket protein ingredients. The use of proteomics and bioinformatics proved to be useful tools in understanding the impact of processing on allergenic reactivity of insect proteins.
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