Physicochemical characteristics and anti-inflammatory properties of Zophobas morio (super mealworm) protein extracted by different methods
Published in Food Chemistry, 2025
In this study, Zophobas morio protein (ZMP) was extracted via combining alkaline extraction with ultrasound-assisted (AE-UAE) or microwave-assisted (AE-MAE) extraction in comparison with their respective single extraction methods and conventional method. AE-UAE and AE-MAE exhibited a higher extraction yield (40.68 % and 36.80 %, respectively) than single methods and conventional method (29.19 %–35.89 %). SDS-PAGE showed AE-UAE and AE-MAE induced new formation of smaller molecular weight proteins. Moreover, the hybrid methods decreased α-helix content, whereas increased β-sheet by unfolding the structure of ZMPs. ZMPs demonstrated significant anti-inflammatory properties by ameliorating LPS-induced macrophage activation and subsequent excessive expression of immune modulators in RAW264.7 cells. Notably, at 200 μg/mL, AE-UAE protein reduced approximately 65 % of nitric oxide and 85 % of iNOS expression, decreased TNF-α secretion by 35 % and IL-6 secretion by 68 %, and decreased CD80 expression by 50 %. In conclusion, the proposed hybrid methods are applicable for efficient extraction of ZMP with improved biological activities.
Recommended citation: Ha-Seong Cho, Ju-Hwi Park, Ibukunoluwa Fola Olawuyi, Ju-Ock Nam, Won-Young Lee. (2025). " Physicochemical characteristics and anti-inflammatory properties of Zophobas morio (super mealworm) protein extracted by different methods." Food Chemistry. 468.
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