Identification of Paramyosin as a Novel Allergen in Edible Cricket Protein

Edible insects have recently gained attention as a sustainable protein source. In a dietary intervention clinical trial, participants consumed one of the following for 28 d: wheat bread, soy protein bread, cricket protein bread, or a mixed bread containing both cricket and soy proteins. Although individuals with known allergies to soy, crustaceans, or wheat were excluded, several participants developed allergic dermatitis (erythema with itching) after consuming cricket protein bread. This study, therefore, aims to identify potential allergens in cricket protein that may have triggered these reactions. To do so, we analyzed serum samples from an individual who developed allergic dermatitis after consuming the cricket protein or cricket-soy protein mixed bread. Our results revealed a novel allergen candidate. In contrast, this allergen was not detected in serum from an individual who consumed the same bread but did not experience an allergic reaction. The newly identified allergen was solubilized by heating at 95ºC for 5 min in 10% SDS. Using liquid chromatography–mass spectrometry (LC-MS/MS) and database searches in the National Center for Biotechnology Information (NCBI) Gryllus protein database, paramyosin was identified as a candidate protein. Our findings suggest a new allergen candidate in cricket protein, which is regarded as a promising alternative protein source and edible insect. Furthermore, these results support the safety assessment of cricket consumption and underscore the importance of allergen screening in edible crickets.