The Potential of Insects as a Source of Bioactive Peptides

Abstract

Bioactive peptides are short sequences of amino acids with beneficial physiological effects, such as antioxidant, antihypertensive, and anti-inflammatory activities. Recently, edible insects have gained attention as a promising, sustainable source of bioactive peptides due to their high protein content, efficient protein digestibility, and favorable amino acid profiles. This review explores the potential of various insect species—including crickets, mealworms, grasshoppers, and sago larvae—as protein sources for peptide production. It discusses methods for protein extraction and peptide generation, emphasizing enzymatic hydrolysis as the most effective technique for producing functional peptides. Studies have demonstrated that peptides derived from insects exhibit significant bioactivities, including antioxidant, antihypertensive, antidiabetic, and antimicrobial effects. Furthermore, enzymatic hydrolysis has been shown to reduce the allergenicity of insect proteins, enhancing their safety for consumption. Despite challenges in processing and public acceptance, insect-derived peptides hold strong potential for application in functional foods and nutraceuticals, addressing both health and sustainability concerns in global food systems.