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Nutritional Profile Changes in an Insect-Fungus Complex of Antheraea pernyi Pupa Infected by Samsoniella hepiali

Summary

This research examined how infecting edible silkworm pupae with a medicinal fungus changes their nutritional content. The study tracked changes in proteins, fats, and other nutrients over 30 days of infection. The results showed that while fat content decreased, the variety of beneficial fatty acids increased. The infection also produced new healthy compounds like cordycepin and increased certain beneficial polysaccharides. Impacts on everyday life: • Provides a new way to make insect-based foods more nutritious and potentially more appealing to consumers • Demonstrates how combining insects with medicinal fungi can create foods with enhanced health benefits • Offers insights for developing sustainable protein sources with improved nutritional profiles • Shows potential for creating novel food products that combine the benefits of both insects and medicinal mushrooms • Could help address global food security challenges by improving the nutritional value of alternative protein sources

Background

Edible insects are emerging as a mainstream food source due to their high nutritional value. The Tussah (Antheraea pernyi) pupa is a classic edible insect rich in nutrients. Samsoniella hepiali, a fungus isolated from Ophiocordyceps sinensis, has recognized medicinal properties and is approved for use in health foods. Creating an insect-fungus complex by infecting Tussah pupa with S. hepiali could enhance its nutritional value and consumer acceptance, but the nutritional changes during this process were previously unknown.

Objective

This study aimed to reveal the dynamic changes in nutritional components of Antheraea pernyi pupa after infection with Samsoniella hepiali by analyzing samples at different post-infection time points (0, 10, 20, and 30 days).

Results

The study found that polysaccharide content increased from 3.15% to 7.66% while crude fat decreased from 30.75% to 7.2% over the infection period. Protein content showed a U-shaped trend, initially decreasing then increasing to 58.55%. Chitin decreased continuously from 13.32% to 10.52%. Five new fatty acids were produced during infection. Essential amino acids showed similar U-shaped trends. Cordycepin was detected after 20 days, reaching 0.19 mg/g by day 30.

Conclusion

The infection of Tussah pupa by S. hepiali significantly altered its nutritional profile, with different characteristics emerging at various infection stages. While some components decreased (fats, chitin), others increased (polysaccharides, cordycepin) or showed complex patterns (proteins, amino acids). The findings provide fundamental data for understanding the nutritional value of this insect-fungus complex as human food and animal feed.
  • Published in:Foods,
  • Study Type:Laboratory Research,
  • Source: 10.3390/foods12142796
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