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Changes in Functionality of Tenebrio molitor Larvae Fermented by Cordyceps militaris Mycelia

Summary

Scientists fermented mealworms (a sustainable food source) with a medicinal fungus called Cordyceps militaris to make them more nutritious and appealing. The fermented mealworms had much higher protein, fiber, and a cancer-fighting compound called cordycepin compared to regular mealworms. This technique creates a healthier, more environmentally friendly alternative protein food that could help feed growing populations while reducing the environmental impact of traditional livestock farming.

Background

Tenebrio molitor larvae (mealworms) have emerged as a promising alternative protein source due to environmental sustainability advantages over livestock production. Cordyceps militaris is an entomogenous fungus traditionally used in Asian medicine that contains bioactive compounds including cordycepin with known antitumor properties. Fermentation is an economical method to improve nutrient content and functionality of food sources.

Objective

This study aimed to evaluate functional changes in T. molitor larvae fermented with C. militaris mycelia using two drying methods and to analyze improvements in proximate composition, β-glucan, cordycepin, adenosine, and free amino acid content. The research sought to develop T. molitor as a more nutritious and appealing alternative protein source with enhanced bioactive compounds.

Results

Fermented T. molitor larvae showed significantly increased crude protein (44.01% to 59.34% in SD; 47.49% to 64.24% in 30BHAD), crude fiber, and β-glucan content (0.34% to 4.77% in SD; 0.61% to 8.78% in 30BHAD) compared to unfermented larvae. The highest cordycepin content (13.75 mg/g) was found in shade-dried fermented larvae, exceeding commercial C. militaris products. Isolated cordycepin showed dose-dependent cytotoxicity against PC-9 cells comparable to standard cordycepin.

Conclusion

Fermentation of T. molitor larvae with C. militaris mycelia substantially enhances nutritional value and bioactive compound production, making it a viable functional food source. The method increases total protein, fiber, β-glucan content, and generates significant cordycepin levels with confirmed anticancer activity. This approach supports development of sustainable, nutrient-dense alternative protein foods with enhanced health-promoting properties.
  • Published in:Foods,
  • Study Type:Experimental Study,
  • Source: PMID: 36010477, DOI: 10.3390/foods11162477
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