Accessibility navigation

Study of in vitro digestion of Tenebrio molitor flour for evaluation of its impact on the human gut microbiota

de Carvalho, N. M., Walton, G. E., Poveda, C. G., Silva, S.N., Amorim, M., Madureira, A. R., Pintado, M. E., Gibson, G. R. and Jauregi, P. (2019) Study of in vitro digestion of Tenebrio molitor flour for evaluation of its impact on the human gut microbiota. Journal of Functional Foods, 59. pp. 101-109. ISSN 1756-4646

[img] Text - Accepted Version
· Restricted to Repository staff only until 24 May 2020.
· Available under License Creative Commons Attribution Non-commercial No Derivatives.


It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

To link to this item DOI: 10.1016/j.jff.2019.05.024


Human diet has evolved to include not only nutritious foods but also health-promoting ones. Moreover, there is an increasing interest in replacing animal proteins as the main protein source. Insect based foods, e.g. Tenebrio molitor insect flour (TMIF), show potential as alternative protein sources for the human diet. This work aims to provide insights into the effect of TMIF upon the human gut microbiota and their metabolic end products by using an in vitro fecal model. Digested TMIF had a positive impact on gut microbiota, observed as an increase and/or upkeep of health promoting bacterial groups and by the production of SCFA (1.7 and 2.6 times higher acetate and propionate produced respectively than in the negative control at 48 h) and BCFA. A path is opened to acknowledge TMIF as a possible healthy nutritional source for human consumption, although in vivo trials would be necessary to confirm this.

Item Type:Article
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:84304

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation