Exploring the nutrition of buffalo worms as a sustainable, novel food source
One branch of alternative proteins research looks at insects for more sustainable sources of protein. A new study has explored the nutritional profile and potential applications of the buffalo worm.
Buffalo worms are the larvae of the beetle Alphitobius diaperinus. The EU approved their use as a novel food in 2023.
A new collaborative study is the first to analyse their nutritional profile and protein structure to find out about the larvae’s potential use as a food source.
The research team in the School of Food Science and Nutrition includes Zidan Ma and Alan Javier Hernández-Álvarez.
They worked with Martin Mondor (Agriculture and Agri-Food Canada), Adam A. Dowle (University of York) and Francisco M. Goycoolea (Universidad de Murcia).
Zidan Ma, PhD student researching the worms said: “As the global demand for protein continues to rise, this research could provide crucial insights into sustainable insects’ protein alternatives. Buffalo worm proteins are an excellent source for novel food products.”
Looking at structure, stability and amino acids
The research team used advanced biochemical techniques to look at the structure, stability and amino acid profiles of the proteins in buffalo worms.
All of the proteins in the larvae had stable structures, but one group of proteins – prolamins – had the highest amount of α-helix structure, which makes them more stable but harder to digest.
The prolamins had the highest temperature resistance and were the least digestible among the proteins.
In contrast, globulins showed the most hydrophobic surface, which means they could be great for foaming and emulsifying applications.
The study linked specific proteins to their properties, like actin contributing to glutelins' higher isoelectric point.
From a nutritional point of view, glutelins came out on top, showing the best combination of essential amino acids, protein digestibility, and overall nutritional quality.
They had the highest essential amino acid and digestibility scores, making them a promising protein source.
Buffalo worms as a sustainable food source
The study concludes that buffalo worm proteins are a sustainable and nutritionally valuable protein source.
With their balanced amino acid profile, high protein content and digestibility, the proteins have potential applications in diverse food products and could help meet global protein demands in a sustainable way.
The research group is now studying the health effects of buffalo worm proteins during digestion, assessing their antioxidant, anti-inflammatory and antidiabetic effects.
Their study contributes to the potential for insect-based food products that are more acceptable to consumers while addressing environmental sustainability goals.
Dr Alan Hernandez, lead of the Protein Chemistry and Peptides group said: "This study uncovers the hidden potential of A. diaperinus larvae proteins, revealing how their unique structures not only boost stability and nutritional value but could redefine sustainable food and functional ingredient sources for the future."
