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Abstract The aim of this study was to determine the effect of heat treatment of edible insects on antioxidant and anti‐inflammatory activities of peptide fractions from hydrolysates obtained by in vitro gastrointestinal digestion thereof. Identification of bioactive peptides from the edible insects and their chemical synthesis were carried out as well. The highest antiradical activity against ABTS •+ and DPPH • was noted for the peptide fraction from the Gryllodes sigillatus protein preparation ( EC 50 value 2.75 and 6.91 μg mL −1 , respectively). This fraction exhibited the strongest LOX and COX ‐2 inhibitory activity ( IC 50 value 0.13 and 0.26 μg mL −1 , respectively). The peptide fraction from the Tenebrio molitor protein preparation showed the highest Fe 2+ chelating ability ( EC 50 value 2.21 μg mL −1 ) and the highest reducing power (0.198). The heat treatment process has a positive effect on the antioxidant and anti‐inflammatory properties of peptides. All identified and synthesised peptides from insect protein showed antioxidant and anti‐inflammatory activity.
Zielińska et al. (Tue,) studied this question.