| 1. |
- Forsberg, Maud, et al.
(författare)
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Undersulfation of Heparan Sulfate Restricts Differentiation Potential of Mouse Embryonic Stem Cells
- 2012
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Ingår i: Journal of Biological Chemistry. - 0021-9258 .- 1083-351X. ; 287:14, s. 10853-10862
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Tidskriftsartikel (refereegranskat)abstract
- Heparan sulfate proteoglycans, present on cell surfaces and in the extracellular matrix, interact with growth factors and morphogens to influence growth and differentiation of cells. The sulfation pattern of the heparan sulfate chains formed during biosynthesis in the Golgi compartment will determine the interaction potential of the proteoglycan. The glucosaminyl N-deacetylase/N-sulfotransferase (NDST) enzymes have a key role during biosynthesis, greatly influencing total sulfation of the heparan sulfate chains. The differentiation potential of mouse embryonic stem cells lacking both NDST1 and NDST2 was studied using in vitro differentiation protocols, expression of differentiation markers, and assessment of the ability of the cells to respond to growth factors. The results show that NDST1 and NDST2 are dispensable for mesodermal differentiation into osteoblasts but necessary for induction of adipocytes and neural cells. Gene expression analysis suggested a differentiation block at the primitive ectoderm stage. Also, GATA4, a primitive endoderm marker, was expressed by these cells. The addition of FGF4 or FGF2 together with heparin rescued the differentiation potential to neural progenitors and further to mature neurons and glia. Our results suggest that the embryonic stem cells lacking both NDST1 and NDST2, expressing a very low sulfated heparan sulfate, can take the initial step toward differentiation into all three germ layers. Except for their potential for mesodermal differentiation into osteoblasts, the cells are then arrested in a primitive ectoderm and/or endoderm stage.
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| 2. |
- Kriz, Vitezslav, et al.
(författare)
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Shb null allele is inherited with a transmission ratio distortion and causes reduced viability in utero
- 2007
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Ingår i: Developmental Dynamics. - : Wiley. - 1058-8388 .- 1097-0177. ; 236:9, s. 2485-2492
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Tidskriftsartikel (refereegranskat)abstract
- SHB is an Src homology 2 domain-containing adapter protein that has been found to be involved in numerous cellular responses. We have generated an Shb knockout mouse. No Shb-/- pups or embryos were obtained on the C57Bl6 background, indicating an early defect as a consequence of Shb- gene inactivation on this genetic background. Breeding heterozygotes for Shb gene inactivation (Shb+/-) on a mixed genetic background (FVB/C57Bl6/129Sv) reveals a distorted transmission ratio of the null allele with reduced numbers of Shb+/+ and Shb-/- animals, but increased number of Shb+/- animals. The Shb- allele is associated with various forms of malformations, explaining the relative reduction in the number of Shb-/- offspring. Shb-/- animals that were born were viable, fertile, and showed no obvious defects. However, Shb+/- female mice ovulated preferentially Shb- oocytes explaining the reduced frequency of Shb+/+ mice. Our study suggests a role of SHB during reproduction and development.
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| 3. |
- Larsson, Jimmy, et al.
(författare)
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Nuclear receptor binding protein 2 is induced during neural progenitor differentiation and affects cell survival
- 2008
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Ingår i: Molecular and Cellular Neuroscience. - : Elsevier BV. - 1044-7431 .- 1095-9327. ; 39:1, s. 32-9
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Tidskriftsartikel (refereegranskat)abstract
- We previously identified nuclear receptor binding protein 2 (NRBP2) in a screen for genes induced by differentiation of neural stem/progenitor cells. Here we show that during embryonic mouse brain development NRBP2 was expressed in the walls of the third and fourth ventricles, and in the hippocampus. In the adult brain, Purkinje cells of the cerebellum and neurons in the CA3 region of the hippocampus were main sites of NRBP2 expression. Analysis of a pediatric medulloblastoma showed that clusters of NRBP2 positive tumor cells co-expressed neurofilament, but not GFAP. Thus, NRBP2 was associated with neuronal differentiation both in normal and malignant brain tissue. We report that NRBP2 is a 55-60 kDa protein with mainly cytoplasmic location. In vitro, NRBP2 protein levels increased as neural stem/progenitor cells differentiated, and its down regulation by siRNA rendered neural progenitor cells more vulnerable to apoptosis. NRBP2 has no previously assigned function and our studies suggest a role for NRBP2 in neural progenitor cell survival.
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| 4. |
- Niklasson, Mia, et al.
(författare)
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Enlarged lateral ventricles and aberrant behavior in mice overexpressing PDGF-B in embryonic neural stem cells
- 2010
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Ingår i: Experimental Cell Research. - : Elsevier BV. - 0014-4827 .- 1090-2422. ; 316:17, s. 2779-2789
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Tidskriftsartikel (refereegranskat)abstract
- Platelet-derived growth factor (PDGF) is important in central nervous system (CNS) development, and aberrant expression of PDGF and its receptors has been linked to developmental defects and brain tumorigenesis. We previously found that neural stem and progenitor cells in culture produce PDGF and respond to it by autocrine and/or paracrine signaling. We therefore aimed to examine CNS development after PDGF overexpression in neural stem cells in vivo. Transgenic mice were generated with PDGF-B under control of a minimal nestin enhancer element, which is specific for embryonic expression and will not drive adult expression in mice. The resulting mouse showed increased apoptosis in the developing striatum, which suggests a disturbed regulation of progenitor cells. Later in neurodevelopment, in early postnatal life, mice displayed enlarged lateral ventricles. This enlargement remained into adulthood and it was more pronounced in male mice than in transgenic female mice. Nevertheless, there was an overall normal composition of cell types and numbers in the brain and the transgenic mice were viable and fertile. Adult transgenic males, however, showed behavioral aberrations and locomotor dysfunction. Thus, a tightly regulated expression of PDGF during embryogenesis is required for normal brain development and function in mice.
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| 5. |
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| 6. |
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| 7. |
- Xiong, Anqi, 1986-, et al.
(författare)
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Heparanase confers a growth advantage to differentiating murine embryonic stem cells, and enhances oligodendrocyte formation.
- 2017
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Ingår i: Matrix Biology. - : Elsevier BV. - 0945-053X .- 1569-1802. ; 62, s. 92-104
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Tidskriftsartikel (refereegranskat)abstract
- Heparan sulfate proteoglycans (HSPGs), ubiquitous components of mammalian cells, play important roles in development and homeostasis. These molecules are located primarily on the cell surface and in the pericellular matrix, where they interact with a multitude of macromolecules, including many growth factors. Manipulation of the enzymes involved in biosynthesis and modification of HSPG structures alters the properties of stem cells. Here, we focus on the involvement of heparanase (HPSE), the sole endo-glucuronidase capable of cleaving of HS, in differentiation of embryonic stem cells into the cells of the neural lineage. Embryonic stem (ES) cells overexpressing HPSE (Hpse-Tg) proliferated more rapidly than WT ES cells in culture and formed larger teratomas in vivo. In addition, differentiating Hpse-Tg ES cells also had a higher growth rate, and overexpression of HPSE in NSPCs enhanced Erk and Akt phosphorylation. Employing a two-step, monolayer differentiation, we observed an increase in HPSE as wild-type (WT) ES cells differentiated into neural stem and progenitor cells followed by down-regulation of HPSE as these NSPCs differentiated into mature cells of the neural lineage. Furthermore, NSPCs overexpressing HPSE gave rise to more oligodendrocytes than WT cultures, with a concomitant reduction in the number of neurons. Our present findings emphasize the importance of HS, in neural differentiation and suggest that by regulating the availability of growth factors and, or other macromolecules, HPSE promotes differentiation into oligodendrocytes.
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| 8. |
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| 9. |
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| 10. |
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| 11. |
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| 12. |
- Holmbom, Martin, 1984-, et al.
(författare)
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Fluoroquinolone-resistant Escherichia coli among the rectal flora is the predominant risk factor for severe infection after transrectal ultrasound-guided prostate biopsy : a prospective observational study
- 2023
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Ingår i: Scandinavian journal of urology. - : Medical Journals Sweden. - 2168-1805 .- 2168-1813. ; 58, s. 32-37
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Tidskriftsartikel (refereegranskat)abstract
- BACKGROUND: Infection of the prostate gland following biopsy, usually with Escherichia coli, is a common complication, despite the use of antimicrobial prophylaxis. A fluoroquinolone (FQ) is commonly prescribed as prophylaxis. Worryingly, the rate of fluoroquinolone-resistant (FQ-R) E. coli species has been shown to be increasing. OBJECTIVE: This study aimed to identify risk factors associated with infection after transrectal ultrasound-guided prostate biopsy (TRUS-Bx). METHODS: This was a prospective study on patients undergoing TRUS-Bx in southeast Sweden. Prebiopsy rectal and urine cultures were obtained, and antimicrobial susceptibility and risk-group stratification were determined. Multivariate analyses were performed to identify independent risk factors for post-biopsy urinary tract infection (UTI) and FQ-R E. coli in the rectal flora. RESULTS: In all, 283 patients were included, of whom 18 (6.4%) developed post-TRUS-Bx UTIs. Of these, 10 (3.5%) had an UTI without systemic inflammatory response syndrome (SIRS) and 8 (2.8%) had a UTI with SIRS. Being in the medium- or high-risk groups of infectious complications was not an independent risk factor for UTI with SIRS after TRUS-Bx, but low-level FQ-resistance (minimum inhibitory concentration (MIC): 0.125-0.25 mg/L) or FQ-resistance (MIC > 0.5 mg/L) among E. coli in the faecal flora was. Risk for SIRS increased in parallel with increasing degrees of FQ-resistance. Significant risk factor for harbouring FQ-R E.coli was travelling outside Europe within the previous 12 months. CONCLUSION: The predominant risk factor for UTI with SIRS after TRUS-Bx was FQ-R E. coli among the faecal flora. The difficulty in identifying this type of risk factor demonstrates a need for studies on the development of a general approach either with rectal swab culture for targeted prophylaxis, or prior rectal preparation with a bactericidal agent such as povidone-iodine before TRUS-Bx to reduce the risk of FQ-R E. coli-related infection.
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| 13. |
- Jergil, Måns, 1975-, et al.
(författare)
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Short-Time Gene Expression Response to Valproic Acid and Valproic Acid analogs in Mouse Embryonic Stem Cells
- 2011
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Ingår i: Toxicological Sciences. - : Oxford University Press (OUP). - 1096-6080 .- 1096-0929. ; 121:2, s. 328-342
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Tidskriftsartikel (refereegranskat)abstract
- The prediction of potential developmental toxicity in vitro could be based ontoxicogenomic endpoints a short time after exposure in cultured embryo-derived celllines. Our previous microarray studies in P19 mouse embryonal carcinoma cells andmouse embryos have indicated that the teratogen valproic acid (VPA), an inducerof neural tube defects, deregulates the expression of a large number of genes, manyof which have critical roles in neural tube formation and closure. In this study weexposed undifferentiated R1 mouse embryonic stem (ES) cells to VPA and VPA analogto define genes whose expression responses may be related to teratogenic potential.After 6 h of exposure, RNA samples were subjected to microarray analysis usingCodeLinkTM Mouse Whole Genome Bioarrays. VPA (1 mM) and the teratogenic VPAanalog (S)-2-pentyl-4-pentynoic (0.25 mM or 0.5 mM) deregulate a large numberof genes, whereas for the non-teratogenic (and potentially pharmacologically active)analog 2-ethyl-4-methyl-pentanoic acid (1 mM) the expression of only a few geneswas affected. Biological process ontology groups related to embryonic development,morphogenesis, and cell behavior were overrepresented among the affected teratogentarget genes. Multivariate analysis indicated that as few as five genes (out of ~2500array probes correlating with the separation) could separate the data set accordingto teratogenicity. Genes deregulated by the two teratogens showed a substantialoverlap with genes previously found to be deregulated by VPA in P19 cells and mouseembryos. A panel of candidate genes was defined as potential markers predictiveof teratogenicity and evaluated through TaqMan low density array analysis. Theteratogens butyrate and trichostatin A, which like VPA and (S)-2-pentyl-4-pentynoicacid are known histone deacetylase (HDAC) inhibitors, induced similar responsesas these two teratogens for a large subset of markers. This indicates that HDACinhibition may be a major mechanism by which VPA induces gene deregulation andpossibly teratogenicity. Other teratogenic compounds tested had no effect on thepanel of selected markers, indicating that they may not be predicitive of teratogenicityfor compounds acting through other mechanisms than VPA.
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| 14. |
- Ström, Anne-Christine, et al.
(författare)
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The transcription factors Sp1 and Oct-1 interact physically to regulate human U2 snRNA gene expression
- 1996
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Ingår i: Nucleic Acids Research. - : Oxford University Press (OUP). - 0305-1048 .- 1362-4962. ; 24:11, s. 1981-1986
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Tidskriftsartikel (refereegranskat)abstract
- The expression of human small nuclear U2 RNA genes is controlled by the proximal sequence element (PSE), which determines the start site of transcription, and a distal sequence element (DSE). The DSE contains an octamer element and three Sp1 binding sites. The octamer, like the PSE, is essential for U2 transcription. The Sp1 sites contribute to full promoter activity by distance-dependent cooperative interactions with the transcription factors Sp1 and Oct-1. Here we show that purified recombinant Sp1 and Oct-1 bind cooperatively to the DSE and that they physically interact in vitro. Furthermore, we show that Sp1 and Oct-1 interact in vivo using a yeast two-hybrid system. The domain of Sp1 which interacts with Oct-1 is confined to the region necessary for transcriptional stimulation of U2 RNA transcription. This region contains the glutamine-rich activation domain B and a serine/threonine-rich part. The results demonstrate that Sp1, in addition to binding to a number of other factors, also interacts directly with transcription factor Oct-1.
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| 15. |
- Wendin, Karin, et al.
(författare)
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Eat’em or not? : insects as a culinary delicacy
- 2017
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Ingår i: Exploring Future Foodscapes. ; , s. 100-106
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Konferensbidrag (refereegranskat)abstract
- Introduction: The world´s population is increasing and thus the pressure on the earth´s resources. To ensure food supply and sustainability, food habits in western societies have to change. By reducing the ecological footprint of food consumption, e.g., decrease meat consumption, significant contribution to global sustainability can be achieved. Advantages concerning nutrition and sustainability have been found by inclusion of insects in the diet. Insects as food has a large potential, and the “culinary way” seems to be an effective way to reach consumer acceptance for insect based food products. The aim was to examine consumer acceptance and neophobia related to the use of insects as ingredients in food.Methods: Food neophobia, attitudes and acceptance was surveyed by a web-based questionnaire answered by 150 respondents.Results: Preliminary results showed significantly higher acceptance for insect protein added to foods as “insect-flour” than for added whole insects in a food. The interest of buying insect protein as a powder was higher than of buying whole insects. Further, 24 of the respondents (corresponding to 16%) could be considered as neophobic.Discussion: To reach acceptance of insect protein culinary food could include “non-visible” insects. This is in line with the fact that food neophobia and acceptance are influenced by the good taste and benefits of the actual food. Further, neophobia varies over the life course.Conclusions: The use of insect protein in food as a powder has a higher acceptance than use of whole insects. 16% of the respondent were considered as neophobic.
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| 16. |
- Wendin, Karin, et al.
(författare)
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Eat’em or not? : insects as a culinary delicacy
- 2017
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Introduction: The world´s population is increasing and thus the pressure on the earth´s resources. To ensure food supply and sustainability, food habits in western societies have to change. By reducing the ecological footprint of food consumption, e.g., decrease meat consumption, significant contribution to global sustainability can be achieved. Advantages concerning nutrition and sustainability have been found by inclusion of insects in the diet. Insects as food has a large potential, and the “culinary way” seems to be an effective way to reach consumer acceptance for insect based food products. The aim was to examine consumer acceptance and neophobia related to the use of insects as ingredients in food. Methods: Food neophobia, attitudes and acceptance was surveyed by a web-based questionnaire answered by 150 respondents. Results: Preliminary results showed significantly higher acceptance for insect protein added to foods as “insect-flour” than for added whole insects in a food. The interest of buying insect protein as a powder was higher than of buying whole insects. Further, 24 of the respondents (corresponding to 16%) could be considered as neophobic. Discussion: To reach acceptance of insect protein culinary food could include “non-visible” insects. This is in line with the fact that food neophobia and acceptance are influenced by the good taste and benefits of the actual food. Further, neophobia varies over the life course. Conclusions: The use of insect protein in food as a powder has a higher acceptance than use of whole insects. 16% of the respondent were considered as neophobic.
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| 17. |
- Wendin, Karin, et al.
(författare)
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Eat’em or not? Insects as a Culinary Delicacy
- 2017
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Ingår i: 10th International Conference on Culinary Arts and Sciences Proceedings. Copenhagen, Denmark.. - 9788797046203
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Konferensbidrag (refereegranskat)
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| 18. |
- Wendin, Karin, et al.
(författare)
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Eat’em or not?: insects as a culinary delicacy
- 2017
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Ingår i: PROCEEDINGSICCAS 2017 Exploring Future Foodscapes Copenhagen. ; , s. 100-106
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Konferensbidrag (refereegranskat)abstract
- Introduction: The world´s population is increasing and thus the pressure on the earth´s resources. To ensure food supply and sustainability, food habits in western societies have to change. By reducing the ecological footprint of food consumption, e.g., decrease meat consumption, significant contribution to global sustainability can be achieved. Advantages concerning nutrition and sustainability have been found by inclusion of insects in the diet. Insects as food has a large potential, and the “culinary way” seems to be an effective way to reach consumer acceptance for insect based food products. The aim was to examine consumer acceptance and neophobia related to the use of insects as ingredients in food
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| 19. |
- Wendin, Karin, et al.
(författare)
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Insects as a culinary ingredient : consumer acceptance and neophobia
- 2017
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Introduction: The world´s population is increasing and thus the pressure on the earth´s resources. To ensure food supply and sustainability, food habits in western societies have to change. A significant contribution to global sustainability can be achieved by, for example, decreasing meat consumption 1. Advantages concerning nutrition and sustainability have been found by inclusion of insects in the diet2. Insects as food has a large potential, and the “culinary way” seems to be an effective way to reach consumer acceptance for insect-based foods3. The aim was to examine consumer acceptance and neophobia related to the use of insects as ingredients in food.Methods: Food neophobia4, attitudes and acceptance were surveyed by a web-based questionnaire answered by 150 respondents.Results: Significantly higher acceptance was shown for insect protein added to foods as a “powder”, with invisible insects than for added visible insects. The interest of buying insect protein as a powder was higher than of buying whole insects. Further, 24 of the respondents (16%) were considered neophobic.Discussion: To reach acceptance of insect protein, culinary food could include “non-visible” insects. This is in line with the fact that food neophobia and acceptance are influenced by the sensory attributes and benefits of the actual food. Further, neophobia varies over the life course 5.Conclusions: The use of insect protein in food as a powder has higher acceptance than use of whole insects. 16% of the respondent were neophobic.References:1. WWF. Living Planet Report 202. Yen. Edible insects: Traditional knowledge or western phobia? Entomological Research 20093. Astrup Pedersen. Disgusting or delicious, MSc Thesis, Copenhagen University 2014 4. Pliner, Hobden. Development of a scale to measure the trait of food neophobia in humans. Appetite 19925. Pliner, Salvy. Food neophobia in humans. Shepherd, Raats, ed. The psychology of food choice. 2006
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| 20. |
- Wendin, Karin, et al.
(författare)
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Insects as a culinary ingredient : consumer acceptance and neophobia
- 2017
-
Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Introduction: The world´s population is increasing and thus the pressure on the earth´s resources. To ensure food supply and sustainability, food habits in western societies have to change. A significant contribution to global sustainability can be achieved by, for example, decreasing meat consumption 1. Advantages concerning nutrition and sustainability have been found by inclusion of insects in the diet2. Insects as food has a large potential, and the “culinary way” seems to be an effective way to reach consumer acceptance for insect-based foods3. The aim was to examine consumer acceptance and neophobia related to the use of insects as ingredients in food. Methods: Food neophobia4, attitudes and acceptance were surveyed by a web-based questionnaire answered by 150 respondents. Results: Significantly higher acceptance was shown for insect protein added to foods as a “powder”, with invisible insects than for added visible insects. The interest of buying insect protein as a powder was higher than of buying whole insects. Further, 24 of the respondents (16%) were considered neophobic. Discussion: To reach acceptance of insect protein, culinary food could include “non-visible” insects. This is in line with the fact that food neophobia and acceptance are influenced by the sensory attributes and benefits of the actual food. Further, neophobia varies over the life course 5. Conclusions: The use of insect protein in food as a powder has higher acceptance than use of whole insects. 16% of the respondent were neophobic. References: 1. WWF. Living Planet Report 20 2. Yen. Edible insects: Traditional knowledge or western phobia? Entomological Research 2009 3. Astrup Pedersen. Disgusting or delicious, MSc Thesis, Copenhagen University 2014 4. Pliner, Hobden. Development of a scale to measure the trait of food neophobia in humans. Appetite 1992 5. Pliner, Salvy. Food neophobia in humans. Shepherd, Raats, ed. The psychology of food choice. 2006
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| 21. |
- Wendin, Karin, 1963-, et al.
(författare)
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Insects as food : a pilot study for industrial production
- 2019
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Ingår i: 13th Pangborn Sensory Science Symposium.
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Konferensbidrag (refereegranskat)abstract
- Despite the many papers reporting on disgust factors of eating insects in Western cultures, the interest of insects as food is increasing, not least because they are nutritious, sustainable and tasty! The time has come to take the next step by making insects available not only as delicious restaurant food, but also for industrial production of foods and meals based on insects. The sensory attributes are of greatest importance to increase understanding of insects as a main ingredient in production and shelf life. By the use of factorial designs with mealworms as main ingredient, the aim was to evaluate the sensory impact of additions such as salt, oil/water and antioxidant agent. Also the impact of particle size of the mealworms was evaluated.Cooked fresh mealworms cut or ground into different particle sizes, oil, water, salt and rosemary were blended according to a factorial design. The resulting products were evaluated by descriptive sensory analysis in addition to instrumental measurements of viscosity and colour. Nutritional contents were calculated. Results showed that particle size of the mealworms had a great impact, ie an increased particle size increased the yellowness and the perceived coarseness. Further, both viscosity and crispiness increased. An increased particle size also meant a decreased odour, probably due to decreased exposure of particle surface. Increased salt content did, as expected, increase saltiness. It also increased the nutty flavour, probably due to the polarity of Sodium Chloride. Different ratios of oil/water did not seem to impact the sensory properties. With reference to the anti-oxidative effects of carnosic acid and carnosol, addition of rosemary had a significant impact on shelf life in terms of decreased rancidity and colour changes. All samples were high in protein content. All factors, but especially particle size of the mealworm fraction, influenced the sensory attributes.
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| 22. |
- Wendin, Karin, et al.
(författare)
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Insects as food : a pilot study for industrial production
- 2019
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Ingår i: Book of Abstracts of the EAAP 70<sup>th</sup> Annual Meeting of the European Federation of Animal Science. - Ghent. - 9789086863396 ; , s. -161
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Konferensbidrag (refereegranskat)abstract
- Despite the many papers reporting on disgust factors of eating insects in Western cultures, the interest of insects as food is increasing, not least because they are nutritious, sustainable and tasty! The time has come to take the next step by making insects available not only as delicious restaurant food, but also for industrial production of foods and meals based on insects. The sensory attributes are of greatest importance to increase understanding of insects as a main ingredient in production and shelf life. By the use of factorial designs with mealworms as main ingredient, the aim was to evaluate the sensory impact of additions such as salt, oil/water and antioxidant agent. Also the impact of particle size of the mealworms was evaluated.Cooked fresh mealworms cut or ground into different particle sizes, oil, water, salt and rosemary were blended according to a factorial design. The resulting products were evaluated by descriptive sensory analysis in addition to instrumental measurements of viscosity and colour. Nutritional contents were calculated. Results showed that particle size of the mealworms had a great impact, ie an increased particle size increased the yellowness and the perceived coarseness. Further, both viscosity and crispiness increased. An increased particle size also meant a decreased odour, probably due to decreased exposure of particle surface. Increased salt content did, as expected, increase saltiness. It also increased the nutty flavour, probably due to the polarity of Sodium Chloride. Different ratios of oil/water did not seem to impact the sensory properties. With reference to the anti-oxidative effects of carnosic acid and carnosol, addition of rosemary had a significant impact on shelf life in terms of decreased rancidity and colour changes. All samples were high in protein content. All factors, but especially particle size of the mealworm fraction, influenced the sensory attributes.
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| 23. |
- Wendin, Karin, et al.
(författare)
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Insects as food : a pilot study for industrial production
- 2019
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Despite the many papers reporting on disgust factors of eating insects in Western cultures, the interest of insects as food is increasing, not least because they are nutritious, sustainable and tasty! The time has come to take the next step by making insects available not only as delicious restaurant food, but also for industrial production of foods and meals based on insects. The sensory attributes are of greatest importance to increase understanding of insects as a main ingredient in production and shelf life. By the use of factorial designs with mealworms as main ingredient, the aim was to evaluate the sensory impact of additions such as salt, oil/water and antioxidant agent. Also the impact of particle size of the mealworms was evaluated. Cooked fresh mealworms cut or ground into different particle sizes, oil, water, salt and rosemary were blended according to a factorial design. The resulting products were evaluated by descriptive sensory analysis in addition to instrumental measurements of viscosity and colour. Nutritional contents were calculated. Results showed that particle size of the mealworms had a great impact, ie an increased particle size increased the yellowness and the perceived coarseness. Further, both viscosity and crispiness increased. An increased particle size also meant a decreased odour, probably due to decreased exposure of particle surface. Increased salt content did, as expected, increase saltiness. It also increased the nutty flavour, probably due to the polarity of Sodium Chloride. Different ratios of oil/water did not seem to impact the sensory properties. With reference to the anti-oxidative effects of carnosic acid and carnosol, addition of rosemary had a significant impact on shelf life in terms of decreased rancidity and colour changes. All samples were high in protein content. All factors, but especially particle size of the mealworm fraction, influenced the sensory attributes.
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