title: Insect cells for human food.
abstract: There is a need for novel protein sources. Insects are a possible interesting source of protein. They are nutritious in terms of protein (40-75 g/100g dry weight) and minerals. Insect protein is of high quality and has a high digestibility (77-98%) and concentration of essential amino acids (46-96% of the nutritional profile). Also insect cells may be a promising novel source of protein. Choice of cell line, growth conditions and use of the baculovirus expression system opens up possibilities to engineer the nutritional value of the biomass. The technological limits as well as consumer acceptance of insect cell based food remains to be investigated.
authors.affiliation: Department of Agrotechnology and Food Sciences, Food and Bioprocess Engineering Group, Wageningen University, Bomenweg 2, 6703 HD, Wageningen, The Netherlands. marjoleine.verkerk@wur.nl
authors.forename: M C
authors.initials: MC
authors.lastname: Verkerk
authors.forename: J
authors.initials: J
authors.lastname: Tramper
authors.forename: J C M
authors.initials: JC
authors.lastname: van Trijp
authors.forename: D E
authors.initials: DE
authors.lastname: Martens
mesh_terms: D000818:Animals; D019149:Bioreactors; D001709:Biotechnology / Q000379:methods / Q000639:trends; D005523:Food Supply; D006801:Humans; D019476:Insect Proteins / Q000737:chemistry / Q000378:metabolism; D007313:Insecta / Q000166:cytology*; D009753:Nutritive Value; D011639:Public Opinion
chemical_list: D019476:Insect Proteins