Simulation of insect enriched bread consequences on gut microbiota.

Lorenzo Nissen¹, Flavia Casciano², Mattia Di Nunzio³, Alessandra Bordoni⁴, Andrea Gianotti⁵

¹DiSTAL - Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy; Dept. for the Promotion of Human Science and Quality of Life - San Raffaele University of Rome, Via di Val Cannuta 247, 00166 Rome, Italy. Electronic address: lorenzo.nissen@uniroma5.it.

²DiSTAL - Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy. Electronic address: flavia.casciano2@unibo.it.

³DeFENS, Department of Food, Environmental and Nutritional Sciences (DEFENS), University of Milan, via Celoria 2, 20133 Milan, Italy. Electronic address: mattia.dinunzio@unimi.it.

⁴DiSTAL - Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy; CIRI - Interdepartmental Centre of Agri-Food Industrial Research, Alma Mater Studiorum - University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy. Electronic address: alessandra.bordoni@unibo.it.

⁵DiSTAL - Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy; CIRI - Interdepartmental Centre of Agri-Food Industrial Research, Alma Mater Studiorum - University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy. Electronic address: andrea.gianotti@unibo.it.

PubMed DOI

Abstract

Insect powders are newly regulated in Europe and can be used to fortify protein-enriched bakery products. Because protein sources influence gut microbial balance, assessing their impact on the human microbiome is essential. This study investigated how cricket (Acheta domesticus) powder affects colon microbiota and whether sourdough fermentation improves protein-enriched breads. Using an in vitro g…

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