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<p>The growing global demand for sustainable and nutritious food sources has spurred interest in alternative proteins, including those from insects. Cricket (CK) protein, in particular, has emerged as a promising candidate due to its high nutritional value and relatively environmentally friendly production. This study investigates the potential of CK protein and its derived peptides as functional food ingredients. We focus on the effects of CK protein consumption and the specific impacts of peptides generated through enzymatic hydrolysis, a process that breaks down proteins into smaller molecules and bioactive peptides. Our results suggest that CK protein, which is hydrolyzed by pepsin enzymes in the body, may reduce lipid accumulation without significantly affecting bone formation. However, enzymatic hydrolysis using pepsin or Alcalase enzymes can yield peptides with distinct biological effects. Specifically, pepsin-derived peptides promote osteogenesis, while Alcalase-derived peptides enhance adipogenesis. Moreover, we found that Alcalase-peptides significantly induced brown fat formation in vitro. These results highlight the potential of cricket protein-derived peptides as functional food ingredients to modulate cellular differentiation and metabolism.</p>

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Cricket protein peptides regulate adipogenic and osteogenic differentiation of human mesenchymal stem cells

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年10月14日

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  • Natteewan Udomsil,
  • Praphasri Septham,
  • Sumeth Imsoonthornruksa,
  • Mariena Ketudat-Cairns,
  • Ratasark Summart,
  • Chuti Laowtammathron,
  • Surapol Issaragrisil,
  • Chanchao Lorthongpanich

摘要

The growing global demand for sustainable and nutritious food sources has spurred interest in alternative proteins, including those from insects. Cricket (CK) protein, in particular, has emerged as a promising candidate due to its high nutritional value and relatively environmentally friendly production. This study investigates the potential of CK protein and its derived peptides as functional food ingredients. We focus on the effects of CK protein consumption and the specific impacts of peptides generated through enzymatic hydrolysis, a process that breaks down proteins into smaller molecules and bioactive peptides. Our results suggest that CK protein, which is hydrolyzed by pepsin enzymes in the body, may reduce lipid accumulation without significantly affecting bone formation. However, enzymatic hydrolysis using pepsin or Alcalase enzymes can yield peptides with distinct biological effects. Specifically, pepsin-derived peptides promote osteogenesis, while Alcalase-derived peptides enhance adipogenesis. Moreover, we found that Alcalase-peptides significantly induced brown fat formation in vitro. These results highlight the potential of cricket protein-derived peptides as functional food ingredients to modulate cellular differentiation and metabolism.