Edible insects as potential sources of proteins for obtaining bioactive peptides

Abstract

The insect consumption as an alternative source of protein is considered a future trend and a viable strategy with a notorious potential for ensuring global food supply. Insects are an unconventional source of protein, either for human consumption directly or indirectly, as ingredients in formulated foods. In addition, scientific studies have been shown that the enzymatic hydrolysis of these proteins results in the production of peptides with biological activities of relevant interest, such as antioxidant, antidiabetic, antihypertensive and antimicrobial activity. The use of these peptides for nutraceutical purposes may replace or reduce the use of synthetic drugs, which are associated with undesirable side effects. The present work aimed to address the use of insects in human food, highlighting its application as a protein substrate in enzymatic hydrolysis for the production of bioactive peptides. Indeed, the main bioactive properties of the peptides have been reported.