Leg muscles of migratory locust (Locusta migratoria) as a protein source: Extraction, protein composition and foaming properties.

Migratory locust (Locusta migratoria) is an edible insect species that is usually consumed at the adult developmental stage and represents a valuable source of proteins. Locusts can be processed into food ingredients or directly consumed after removal of legs and wings. Legs represent a unique matrix, which comprises a chitin-based exoskeleton typical for insects and muscle tissues commonly occurring also in other animals.

Compartmentalization vs. segregation of reactants: Accomplishment of the Maillard reaction at the water-water interface.

All-aqueous (water-in-water) emulsions are increasingly used as droplets reactors. The present communication reports that precursors of a reaction segregated by partitioning between emulsion phases can undergo reaction at the interface, i.e.

Diet-induced impairment of skeletal muscle and adipose tissue metabolic homeostasis and its prevention by probiotic administration.

Western dietary pattern is one of the main contributors to the increased risk of obesity and chronic diseases, through oxidative stress and inflammation, that are the two key mechanisms targeting metabolic organs, such as skeletal muscle and adipose tissue. The chronic exposure to high levels of dietary fatty acids can increase the amount of intramyocellular lipids in skeletal muscle, altering glucose homeostasis and contributing to a reduction in mitochondrial oxidative capacity. Probiotic administration is a promising approach as preventive strategy to attenuate metabolic damage induced by Western diet.

Gut microbiota drives colon cancer risk associated with diet: a comparative analysis of meat-based and pesco-vegetarian diets.

Background: Colorectal cancer (CRC) risk is strongly affected by dietary habits with red and processed meat increasing risk, and foods rich in dietary fibres considered protective. Dietary habits also shape gut microbiota, but the role of the combination between diet, the gut microbiota, and the metabolite profile on CRC risk is still missing an unequivocal characterisation.

Methods: To investigate how gut microbiota affects diet-associated CRC risk, we fed Apc-mutated PIRC rats and azoxymethane (AOM)-induced rats the following diets: a high-risk red/processed meat-based diet (MBD), a normalised risk diet (MBD with α-tocopherol, MBDT), a low-risk pesco-vegetarian diet (PVD), and control diet.