Edible insects’ proteome in the safety aspect of entomoprotein’s food application

Currently, the Russian Federation is considering the possibility of using insects as food raw materials, which, first of all, is positioned as a source of complete protein, therefore, the methodology of safety assessment of such products should include studying the proteomic profile of entomoprotein. Proteome profiling of the insect-derived novel food opens fresh opportunities not only for assessing their safety, but also for developing methods of elimination of potentially allergenic proteins from the final product. Modern technological approaches aimed at destruction or modification of the structure of such proteins, namely chemical modification (glycosylation, phosphorylation, acylation) and complexation with polyphenols, anthocyanins and other compounds, along with wet and dry thermal exposure, hydrolysis, fermentation, irradiation, ultrasound or high hydrostatic pressure treatment, will provide the possibility of obtaining products with reduced allergenic potential. The purpose of the work was to assess the current state of proteomic profiling of insect proteins in the aspect of the safety of their food application. Material and methods. The analytical part of the work included literature search, collection of information and statistical materials published in domestic and foreign scientific publications, the search was conducted using the Google Academy search engine and electronic databases PubMed, MEDLINE, EMBASE, Scopus, Web of Science, eLIBRARY, mainly for the last 25 years. Results. Proteomic profile data on a number of edible insects were analyzed and systematized. Three arthropod-specific proteins (hemocyanin, chemosensory protein, and odorant-binding protein) were identified, as well as 58 nonspecific proteins (including those found in plants - at least 52 (90%), in fungi - 49 (84%), in mollusks - 47 (81%), in crustaceans - 53 (91%), and in other animals - 54 (93%). The possibility of entomoproteins' allergenicity reducing by their thermal treatment and hydrolysis was studied. Conclusion. Based on the analysis, it was concluded that most of the entomoproteins are not unique and are also present in traditional food sources. The potential IgE-binding allergens identified in edible insects correspond mainly to pan-allergens with crossreactivity with some homologous proteins present in other arthropods (mites, crustaceans), molluscs and nematodes. Only hemocyanin, chemosensory protein, and odorant-binding protein can be classified as specific proteins found in arthropods (particularly insects and crustaceans). Of all the proteins studied, only one is found exclusively in insects, the so-called cockroach allergen-like protein, which occupies a special place because its structure and function are still unclear and require further study.