TY - JOUR
T1 - Analysis of Antioxidant and Antiallergic Active Components Extracted From the Edible Insect Oxya yezoensis
AU - Saiki, Masahiro
AU - Takemoto, Naomichi
AU - Nagata, Maki
AU - Matsumoto, Masako
AU - Amen, Yhiya
AU - Wang, Dongmei
AU - Shimizu, Kuniyoshi
N1 - Funding Information:
We gratefully acknowledge Prof. Atsushi Kume, Kyushu University, for his kindly support and to Hiroto Tanaka, Inaka-Denshosha in Wakayama prefecture, for his interesting advice to us. The author(s) received no financial support for the research, authorship, and/or publication of this article.
Publisher Copyright:
© The Author(s) 2021.
PY - 2021
Y1 - 2021
N2 - In recent years, entomophagy has attracted increased attention, as it was recommended as a potential source of food by the Food and Agriculture Organization of the United Nations. In Japan,Oxya yezoensisis one of the most widely eaten insect species, but studies of its functionality as a food are limited. In this study, we reported the optimal characterization of the total phenolic compounds in methanolic extract (OME) and different fractions of OME. Additionally, the antioxidant and antiallergic activities of the OME fractions were evaluated. The results showed that the ethyl acetate-soluble fraction of OME has potential antioxidant activity, whereas the n-hexane-soluble fraction showed the strongest inhibition of β-hexosaminidase, which is one of the key factors in allergic reactions. It was concluded that phenolic compounds might contribute to the antioxidant activity while unsaturated fatty acids contribute to the antiallergy activity.
AB - In recent years, entomophagy has attracted increased attention, as it was recommended as a potential source of food by the Food and Agriculture Organization of the United Nations. In Japan,Oxya yezoensisis one of the most widely eaten insect species, but studies of its functionality as a food are limited. In this study, we reported the optimal characterization of the total phenolic compounds in methanolic extract (OME) and different fractions of OME. Additionally, the antioxidant and antiallergic activities of the OME fractions were evaluated. The results showed that the ethyl acetate-soluble fraction of OME has potential antioxidant activity, whereas the n-hexane-soluble fraction showed the strongest inhibition of β-hexosaminidase, which is one of the key factors in allergic reactions. It was concluded that phenolic compounds might contribute to the antioxidant activity while unsaturated fatty acids contribute to the antiallergy activity.
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U2 - 10.1177/1934578X211023363
DO - 10.1177/1934578X211023363
M3 - Article
AN - SCOPUS:85111504334
SN - 1934-578X
VL - 16
JO - Natural Product Communications
JF - Natural Product Communications
IS - 5
ER -