Journal of Food Processing & Technology

Silkworm pupae: A unique functional food with antioxidant and antihyperlipidemic activity

11^th Global Summit on Food & Beverages

September 22-24, 2016 Las Vegas, USA

Rajlakshmi Devi and Meetali Deori

Institute of Advanced Study in Science and Technology, India

Posters & Accepted Abstracts: J Food Process Technol

Abstract:

The pupae of Antheraea assamensis (AA), an indigenous silkworm species of north eastern (NE) region of India, have been widely used as a delicacy by some ethnic people of this region from time immemorial. Based on traditional knowledge, the present study has been initiated to investigate the nutrient composition, antioxidant and antihyperlipidemic activity of the pupae extract of AA (PEAA). Nutrient composition revealed a good source of protein (54.2 g %), fat (16.6 g %) and crude fibre (3.05 g %). The antioxidant activity was measured by 1, 1 diphenyl-2-picryl hydrazyl (DPPH) and thiobarbituric acid reactive substances (TBARS). In vivo study was conducted by administering oral doses (0.25 g/kg, 0.5 g/kg and 1 g/kg b.w) of PEAA for 28 days in cholesterol fed rat. In vitro study of PEAA showed good DPPH free radical scavenging activity and inhibition of lipid peroxidation with IC50 value of 20.34 μg/mL and 45.2 μg/mL respectively. Administration of 3 doses of PEAA showed significant reduction in serum lipid profiles i.e., total cholesterol (TC), triglycerides (TG) and low density lipoprotein (LDLc) and percent inhibition of liver TBARS level by 30.86%, 35.38% and 39.63% respectively as compared to that of cholesterol fed group. Histopathological observations showed loss of normal liver architecture in cholesterol fed rats which were retained in treated groups. The findings of this study suggested that silkworm pupae may be a potential functional food which could be used both as a prophylactic and therapeutic agent.

Biography :

Email: rajlakshmi_devi@gmail.com