Human-based research on the biology of aging poses challenges due to ethical, social, and cost considerations. Animal models offer a pragmatic alternative, although no single model fully replicates all aspects of human aging. One unexplored model for studying aging is the house cricket (). House crickets present advantages for aging intervention research, such as consuming an omnivorous diet, availability on a heterogeneous genetic background, short lifespan, and simple but well-defined organ systems. In a preliminary experiment, the effects of flax oil, which is rich in omega-3 fatty acids, on the lifespan of house crickets were investigated. Cold-pressed flax oil was added as a 10% mixture to moist guinea pig chow mash and fed to crickets starting at 8 weeks of age and continuing for 11 weeks until the last cricket died. Results demonstrated a significant extension in survival of crickets fed the flax oil diet, further emphasizing the low cost, simplicity, and short time required to conduct dietary intervention studies in house crickets. Using this observation as a prototype, the house cricket is a promising and deserving model for interventional drug testing based on an aging platform.
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http://dx.doi.org/10.31491/apt.2024.03.135 | DOI Listing |
Ital J Food Saf
November 2024
Department of Comparative Biomedicine and Food Science, University of Padua, Legnaro, Italy.
This research aims to monitor the conservation status of the lipid and mineral contents of four shelf-stable insect-based products (yellow mealworm, house cricket, mole cricket, and silkworm) marketed online. A total of 32 single-species packs were purchased from various online commercial suppliers. Moisture, lipids, fatty acids, titratable acidity, mineral elements, and primary and secondary lipid oxidation products were determined.
View Article and Find Full Text PDFCurr Res Food Sci
November 2024
Food Process Engineering Group, Wageningen University and Research, P.O. Box 17, 6700, AA Wageningen, the Netherlands.
Insect-based food ingredients are emerging as sustainable protein sources, but their production requires ensuring microbial safety and inactivation of endogenous enzymes to avoid undesirable proteolysis, without compromising protein structure. While traditional thermal processing affects the protein structure, the potential of pulsed electric field (PEF) technology to inactivate microorganisms in lesser mealworm and house cricket slurries at pH 3 while simultaneously retaining the native protein structure is yet unexplored. Lesser mealworm and house cricket slurries at pH 3 were subjected to continuous and batch PEF treatments with varying intensities (0-450 kJ/kg).
View Article and Find Full Text PDFFollowing a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the safety of frozen, dried and powder forms of house crickets () as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF is proposed in three forms: (i) frozen, (ii) dried, (iii) powder. The main components of the NF are protein, fat and dietary fibre (chitin).
View Article and Find Full Text PDFR Soc Open Sci
December 2024
Department of Biology, Carleton University, Ottawa, Ontario K1S 5B6, Canada.
Insects
October 2024
Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany.
Proteins from insect production represent an interesting (environmentally friendly) option or supplement to commercial livestock farming. At present, however, the larval stages of (mealworm) and (buffalo worm) have been authorized as food for human consumption EU-wide, as have the nymph and adult stages of () (, Linnaeus, 1758) and () (house cricket, , Linnaeus, 1758). However, there is the problem that insects that are recognizable as a whole tend to be avoided by consumers, especially in the European region, as they are reminiscent of living things and can cause aversion and disgust in consumers.
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