การเพิ่มศักยภาพของโปรตีนจิ้งหรีดด้วยกระบวนการไฮโดรไลซิสเพื่อเสริมฤทธิ์ต้านอนุมูลอิสระ และการยับยั้งเอนไซม์ที่เกี่ยวข้องกับโรคอ้วนและโรคเบาหวานชนิดที่ 2

Janjira  Wanchana; Sumit  Chueamchaitrakun; Kanjana  Narkprasom; Papungkorn  Sangsawad; Saranya  Suwanangul

doi:10.14456/jare-mju.2026.18

Authors

Janjira Wanchana Program of Food Science and Technology, Faculty of Engineering and Agro-Industry, Maejo University Chiang Mai, Thailand
Sumit Chueamchaitrakun Program of Food Science and Technology, Faculty of Engineering and Agro-Industry, Maejo University Chiang Mai, Thailand
Kanjana Narkprasom Program in Food Engineering, Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai, Thailand
Papungkorn Sangsawad School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology Nakhon Ratchasima, Thailand
Saranya Suwanangul Program in Food Engineering, Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai, Thailand https://orcid.org/0000-0003-4096-3285

DOI:

https://doi.org/10.14456/jare-mju.2026.18

Keywords:

hydrolysis, cricket protein, obesity, type 2 diabetes, antioxidant activity

Abstract

This study aimed to enhance the functional and bioactive properties of house-cricket (Acheta domesticus) proteins via enzymatic hydrolysis. Three enzymes, Alcalase, Flavourzyme, and Neutrase, were evaluated and compared based on their antioxidant activity and their ability to inhibit carbohydrate-metabolizing enzymes (DPP-IV, alpha-amylase, alpha-glucosidase). Hydrolysates produced with Alcalase exhibited the highest degree of hydrolysis (DH=22.36%) and the greatest proportion of low–molecular-weight peptides (<3 kDa), resulting in superior activities, i.e., lower EC₅₀ values in antioxidant assays and lower IC₅₀ values against the target enzymes, relative to Flavourzyme- and Neutrase-derived hydrolysates. These findings indicate a positive association between DH/low-MW peptide proportion and the bioactivity of cricket protein hydrolysates under the present conditions. Collectively, the results identified Alcalase as the most promising protease for upgrading the nutritional value and enhancing the biofunctional efficacy of cricket proteins, supporting their application as ingredients in functional foods or nutraceutical formulations.

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