갈색거저리 유충의 사료인 밀기울은 대부분 수입에 의존하고 있는데 일부 국가의 식량 수출 중단 조치 등에 따른 국제 곡물가격 상승으로 밀기울 가격은 인상되고, 식용곤충 판매가격이 하락하면서 생산비 절감을 위한 사료 개발이 요구되고 있다. 농업부산물 3종을 50% 이상 급이하게 되면 유충 생육이 저하되었기 때문에 본 연구는 적정한 배합비율을 선정하기 위해 첨가사료 20, 30% 함량으로 밀기울과 혼합하여 사료를 급이하였을 때 갈색거 저리 유충의 생육 특성과 영양성분 변화에 대해 밀기울만 제공한 대조구와 비교하였다. 부산물 A와 B, C를 각각 30% 함유한 처리구에서 갈색거저리 유충 무게는 대조구와 차이가 없음을 확인하였다. 먹이소화율은 부산물B를 20% 함유한 처리구가 80.5%로 대조구에 비해 높았고, 부산물C 30% 처리구에서 72.6%로 가장 낮았다. 갈색거저 리 유충의 생육일수 100일 기준으로 부산물B 30% 처리구에서 용화율이 76.1%로 대조구보다 1.6배 높았으며, 부산물A 20% 처리구는 29.2%로 용화율이 가장 낮았다. 갈색거저리 유충의 조단백질 함량은 부산물 C 30% 처리 구에서 대조구보다 10.3% 증가하여 아미노산 분석을 진행한 결과 sarcosine과 ornithine이 2.5배 이상 증가하였다. 이를 통해 부산물 B나 C를 30% 함유한 사료를 급이하였을 때 사육 원가를 절감하여 유충을 생산할 수 있을 것으로 사료된다.

식용곤충인 갈색거저리 유충이 식품 대체원료로써 식육에 대한 대체 가능성을 타진하고자 갈색거저리 유충 분말을 대체하지 않은 제품을 대조구로 설정하고 1%, 2%, 3% 비율로 대체한 유화소시지를 처리구로 하여 4±1℃에서 1, 8, 15, 22, 29일간 저장하면서 이화학적 특성과 관능적 특성 변화를 측정하였다. 갈색거저리 유충 분말을 첨가한 처리구의 pH는 대조구보다 증가하였고, 보수성(WHC)은 저장기간에 따라 대조구와 처리구 간 유의적인 차이는 크게 나타나지 않았으나, 대체량이 많을수록 보수성이 더 우수하였다(p<0.05). 휘발성 염기태질소(VBN), 지방산패도(TBARS) 는 대조구보다 감소하였으며, 관능검사의 경우 대조구와 유의적 차이가 나타나지 않았다(p<0.05). 따라서, 처리구가 대조구보다 우수한 품질과 저장성을 가지고 있었으며, 기호적인 측면에서도 뒤처지지 않아서 갈색거저리 유충 분말로 식육을 대체하는 것이 가능하다고 판단되어 식용곤충을 식품 대체원료로 제품화하였을 때, 식용곤충에 대한 거부감을 완화하고 소비자들에게 있어 긍정적인 인식의 변화를 이끌어낼 수 있는 기초자료를 제시할 수 있었다.

최근 살진균제는 세계 식량 안보에 없어서는 안될 필수 요소이며, 그 사용량은 증가하고 있다. 살진균제는 직접적 또는 간접적으로 곤충에 영 향을 미쳐 유전자 및 분자 수준의 변화를 일으킨다. 곤충은 다양한 해독 매커니즘을 통해 살진균제를 포함한 농약으로부터 유발되는 활성산소 (ROS) 독성을 제거한다. 본 연구는 살진균제 캡탄의 비치명적 투여량(0.2, 2, and 20 μg/μL)을 주입 후 갈색거저리의 유충에서 해독효소의 mRNA 발현량을 분석했다. 갈색거저리의 전사체 분석을 통해 해독 매커니즘 관련 유전자인 퍼옥시다제(POX), 카탈라제(CAT), 슈퍼옥사이드 디스뮤타제(SOD) 및 글루타티온-S-트랜스퍼라제(GST)를 발굴하였다. 처리 24시간 후 TmPOX5 mRNA가 유의하게 증가한 것으로 나타났다. 처리 3 시간 후 TmSOD4의 mRNA가 유사하게 증가하였다. 또한 2 μg/μL 처리 24시간 후 TmCAT2의 mRNA 가 유의하게 증가하였다. 캡탄 노출 후 TmGST1 및 TmGST3의 mRNA 발현량도 증가하였다. 결론적으로, TmPOX5 및 TmSOD4 유전자는 갈색거저리에서 캡탄 노출에 대한 바이오마커 또는 생체이물 센서로 작용할 수 있음을 시사한다.

Mealworm is the most widely used edible insect in Korean traditional food. In this study, the quality characteristics and antioxidant activity of Garaedduk containing different proportions of powdered mealworm (0%, 3%, 6%, 9%, and 12%) were evaluated in order to enhance the utilization of mealworm. The results revealed that moisture content decreased while pH and starch elution increased, with increasing amount of mealworm. Furthermore, the amount of total amino acids, essential amino acids, and non-essential amino acids increased with increasing amount of mealworm. Regarding chromaticity, the L value decreased while the a and b values increased as the amount of mealworm increased. The addition of 6% mealworm showed slight differences in the pore size and surface smoothness as compared to plain Garaedduk. Texture, hardness, chewiness, and gumminess increased, but cohesiveness decreased with increasing amount of mealworm. The preference test evaluating the appearance, flavor, taste, texture, and overall preference showed that 6% mealworm additive group had the highest preference. In addition, antioxidant activity of the newly developed Garaedduk increased with increasing amount of mealworm. In conclusion, Garaedduk enriched with 6% mealworm showed promising results for developing rice cake with improved nutrition and antioxidant activity and excellent overall preference and quality.

식용곤충인 갈색거저리 유충을 기능성 소재로 활용하기 위하여 갈색거저리 유충 추출물의 산화방지 성분 및 활성을 확인하였다. 동결건조한 갈색거저리 유충 분말의 일반 성분은 수분함량 0.80 ± 0.06%, 조회분 3.29 ± 0.03%, 조단백질 54.07 ± 0.24%, 조지방 36.78 ± 0.66%이었다. 갈색 거저리 유충 분말의 ethanol 농도별(95%, 70%, 50%, 물) 추출물의 총 phenolic compounds 함량은 50% ethanol 추출물에서 459.23 ± 1.05 mg/100 g으로 가장 높았으며, 총 flavonoid compounds 함량은 물 추출물에서 19.86 ± 0.69 mg/100 g으로 가장 높았다. 갈색거저리 유충 분말 추출물의 DPPH radical 소거 활성은 70% ethanol 추출물에서 82.60 ± 0.00%로 가장 높았으며, 물, 50% ethanol, 95% ethanol 추출물 순으로 높았다. ABTS radical 소거 활성은 50% ethanol 및 물 추출물에서 각각 97.57 ± 0.16%와 95.33 ± 0.41%로 높게 나타났으며, 유의적 차이는 없었다. 환원력의 경우 물 추출물에서 유의적으로 가장 높았으며, 50% ethanol, 70% ethanol, 95% ethanol 추출물 순이었다. 본 연구결과 갈색거저리 유충의 산화방지 성분의 함량이 많고 산화방지 활성을 우수함을 확인하였으며, 기능성 소재로서 활용할 가치가 있는 것으로 나타났다.

This study was conducted to investigate the quality characteristics of Yanggaeng prepared with different concentrations of mealworm powder: 0, 1, 2, and 3%. Regarding the proximate composition, moisture, crude lipid and ash contents showed no significant differences among groups, while crude protein contents increased as the mealworm powder increased. The value of lightness (L) and yellowness (b) were higher in 3% added groups than those of control groups. Consumer acceptance test showed that no significant differences between the controls and added groups were observed in color, smell, taste and overall acceptability. The total polyphenol content ranged from 19.87 to 51.37 mg GAE/100 g, exhibiting the increase with increasing mealworm powder level. DPPH radical scavenging activity and reducing power increased as the amount of mealworm powder increased. In conclusion, it is suggested that mealworm powder can be incorporated into Yanggaeng up to 3% without affecting the sensory quality of Yanggaeng.

This study aimed to investigate quality characteristics of white bread with Tenebrio molitor L. powder (TMP). Because of the proximate composition analysis of the white bread with TMP, the content of protein and crude fat increased slightly in proportion to brown dough, and ash was highest in white breads with 7% added TMP. The bread volume decreased as TMP content increased. The control bread lightness was highest at 78.3, and was negatively correlated with the TMP content. The degree of redness increased with the TMP concentration. The total free amino acid contents were in the following order: white bread with 7% TMP > white bread with 5% TMP > white bread with 3% TMP. With respect to the texture, white bread springiness and cohesiveness with TMP decreased by storage period. The chewiness and brittleness of white breads with TMP decreased significantly with higher concentrations. With extended storage, the bread with TMP added showed lower springiness and cohesiveness; while bread with a lower TMP percentage maintained better chewiness and brittleness. The sensory taste preference was highest for white bread with 3% TMP. Residual appetite scores showed a lower taste preference as TMP content increased and was lowest for white bread with 3% TMP.

In order to improve the usability of mealworm and the nutritional quality of acorn Mook mostly composed of carbohydrates, we prepared acorn Mook using with different levels of mealworm powder, and the physico-chemical and sensory evaluation were investigated. In the content of proximate chemical composition, moisture content did not show any significant difference. But crude protein, crude ash, and crude fat contents were increased with increasing mealworm content. Carbohydrate content was reduced as mealworm content increased. Lightness showed no significant difference among treatments, redness was increased, and yellowness was decreased as the amount of mealworm powder increased. In physiological properties, hardness, gumminess, chewiness, and springiness were significantly increased as the amount of mealworm powder decreased. However, adhesiveness and cohesiveness were not significantly different. Ascorbic acid content, activities of DPPH and ABTS radical scavenging activities were decreased with increasing amount of mealworm in acorn Mook. In sensory evaluation, acorn Mook containing 0.75% of mealworm powder showed highly preference compared with the control.

This study aims to make extruded rice snack with high quality in texture and nutrition by adding mealworm. Addition of the mealworm has the merit to fill in high-quality protein and unsaturated fatty acids which are insufficient in rice. Thus, the physicochemical properties were investigated through the process of extrusion cooking. As the extrusion process varied, the die temperatures were set to 120oC and 130oC. Also, the moisture contents were adjusted to 30% and 35%. The specific length, the expansion ratio, and the water absorption index increased as the added content of mealworm became higher. On the contrary, the density, the breaking strength, the apparent elastic modulus, and the water solubility index decreased. As mealworm and moisture content increased, DPPH radical scavenging activity significantly increased but the rancidity decreased. As a result, the addition of mealworm to the extruded rice snack was effective in improving texture, nutrition, and antioxidation.

This study aims to make extruded rice snack with high quality in texture and nutrition by adding mealworm. Addition of the mealworm has the merit to fill in high-quality protein and unsaturated fatty acids which are insufficient in rice. Thus, the physicochemical properties were investigated through the process of extrusion cooking. As the extrusion process varied, the die temperatures were set to 120oC and 130oC. Also, the moisture contents were adjusted to 30% and 35%. The specific length, the expansion ratio, and the water absorption index increased as the added content of mealworm became higher. On the contrary, the density, the breaking strength, the apparent elastic modulus, and the water solubility index decreased. As mealworm and moisture content increased, DPPH radical scavenging activity significantly increased but the rancidity decreased. As a result, the addition of mealworm to the extruded rice snack was effective in improving texture, nutrition, and antioxidation.

This study aimed to assess fatty acid composition and anti-inflammatory effects, such as nitric oxide(NO) production, expression of TNF-α and interleukin-6(IL-6), of Tenebrio molitor larva using RAW 264.7 cells. The content of total fatty acid in Tenebrio molitor larva was 76.14%, which was composed of oleic acid(42.12%), linoleic acid(32.67%) etc. There was no cytotoxicity at a dose level of 0.1, 1.0, 10, and 100 μg/mL of freeze dried Tenebrio molitor larva ethanol extract(FDTEtOH) on RAW 264.7 cells. FDTEtOH significantly decreased NO production in LPS(lipopolysaccharide)- stimulated RAW 264.7 cells in a dose-dependent manner. Also, FDTEtOH dose-dependently suppressed the expression of TNF- α and IL-6. Thus, these results showed that Tenebrio molitor larva has the potential to be used as an anti-inflammatory food to improve immunity.