Can fermentation be used as a sustainable strategy to reduce iron and zinc binders in traditional African fermented cereal porridges or gruels?

Many weaning and complementary foods in Africa are plant based and thus are not good sources of bioavailable iron and zinc owing to the presence of anti-nutritional factors, in particular phytic acid, phenolic compounds, and, to some extent, dietary fiber. Several strategies are being developed to increase the levels of bioavailable iron and zinc in plant-based diets. These strategies range from fortification, biofortification, dietary diversification, and use of household processing methods such as soaking, cooking, germination, and fermentation. Fermentation poses a great potential as a significant amount of these foods in Africa involve a natural fermentation step. Exploration of this process could offer a more economical and sustainable way to reduce iron and zinc binders and consequently increase the bioavailability of the minerals in diets consisting of fermented cereals.     

Nutritional Value of Cassava for Use as a Staple Food and Recent Advances for Improvement

ABSTRACT: Cassava is a drought‐tolerant, staple food crop grown in tropical and subtropical areas where many people are afflicted with undernutrition, making it a potentially valuable food source for developing countries. Cassava roots are a good source of energy while the leaves provide protein, vitamins, and minerals. However, cassava roots and leaves are deficient in sulfur‐containing amino acids (methionine and cysteine) and some nutrients are not optimally distributed within the plant. Cassava also contains antinutrients that can have either positive or adverse effects on health depending upon the amount ingested. Although some of these compounds act as antioxidants and anticarcinogens, they can interfere with nutrient absorption and utilization and may have toxic side effects. Efforts to add nutritional value to cassava (biofortification) by increasing the contents of protein, minerals, starch, and β‐carotene are underway. The transfer of a 284 bp synthetic gene coding for a storage protein rich in essential amino acids and the crossbreeding of wild‐type cassava varieties with Manihot dichotoma or Manihot oligantha have shown promising results regarding cassava protein content. Enhancing ADP glucose pyrophosphorylase activity in cassava roots or adding amylase to cassava gruels increases cassava energy density. Moreover, carotenoid‐rich yellow and orange cassava may be a foodstuff for delivering provitamin A to vitamin A–depleted populations. Researchers are currently investigating the effects of cassava processing techniques on carotenoid stability and isomerization, as well as the vitamin A value of different varieties of cassava. Biofortified cassava could alleviate some aspects of food insecurity in developing countries if widely adopted.     

Recent advances in banana (musa spp.) biofortification to alleviate vitamin A deficiency

Abstract

Vitamin A deficiency (VAD) is one of the most prevalent micronutrient deficiencies that disproportionately affects low income populations in developing countries. Traditional breeding and modern biotechnology have significant potential to enhance micronutrient bioavailability in crops through biofortification. Bananas (Musa spp.) are economically important fruit crops grown throughout tropical and sub-tropical regions of the world where VAD is most prevalent. Some banana genotypes are rich in provitamin A carotenoids (pVACs), providing an opportunity to use bananas as a readily available vehicle for provitamin A delivery. This review summarizes the progress made in carotenoid research in bananas relative to banana diversity and the use of conventional breeding and transgenic approaches aimed at banana biofortification to address vitamin A deficiency. Existing reports on sampling strategies, pVAC retention and bioavailability are also evaluated as essential components for a successful banana biofortification effort. The wide variability of pVACs reported in banana cultivars coupled with recent advances in unraveling the diversity and genetic improvement of this globally important but often-neglected staple fruit crop underscores their importance in biofortification schemes.     

Nutritional assessment of transgenic lysine‐rich maize compared with conventional quality protein maize

BACKGROUND: The gene sb401 encoding a lysine‐rich protein has been successfully integrated into the genome of maize (Zea mays), its expression showing as increased levels of lysine and total protein in maize seeds. As part of a nutritional assessment of transgenic maize, nutritional composition, especially unintended changes in key nutrients such as proximates, amino acids, minerals and vitamins as well as in antinutrient (phytate phosphorus), and protein nutritional quality were compared between transgenic maize (inbred line 642 and hybrid line Y642) and conventional quality protein maize (QPM) Nongda 108. RESULTS: The contents of total protein, lysine, some other amino acids, several minerals and vitamin B₂ in transgenic inbred line 642 and hybrid line Y642 were significantly higher than those in conventional QPM. Water‐soluble protein and G2‐glutelin were significantly promoted in transgenic maize Y642. CONCLUSION: Insertion of the lysine‐rich sb401 gene increased the total protein and lysine content of transgenic maize varieties, leading to an improved amino acid score and therefore an improvement in the nutritive value of maize. © 2013 Society of Chemical Industry     

Bio-accessibility of bioactive compounds (ACE inhibitors and antioxidants) from extruded maize products added with a red seaweed Porphyra columbina

An expanded maize product added with red seaweeds Porphyra columbina (3.5 g 100 g⁻¹) was developed and bio-accessibility of minerals and bioactive compounds such as ACE inhibitors and antioxidants provide by algae were evaluated using a pepsin/pancreatin digestion and equilibrium dialysis method. Extruded maize added with red seaweed showed higher dialyzability of ACE inhibitor compounds (41.0% ACE inhibition), total phenolic content (0.83 mg gallic acid/g dialysate) and antioxidant capacity (36.6% DPPH inhibition, 2.4 mM TEAC, power reduction and 99.4% copper-chelating activity) than extruded maize. Results about bio-accessibility of bioactive compounds provided by red edible seaweeds may help food technologists to tailor new bio-functional foods, such as functional snacks.     

Insights into the role of bacteria in vitamin A biosynthesis: Future research opportunities

Abstract

Significant efforts have been made to address the hidden hunger challenges due to iron, zinc, iodine, and vitamin A since the beginning of the 21st century. Prioritizing the vitamin A deficiency (VAD) disorders, many countries are looking for viable alternative strategies such as biofortification. One of the leading causes of VAD is the poor bioconversion of β-carotene into retinoids. This review is focused on the opportunities of bacterial biosynthesis of retinoids, in particular, through the gut microbiota. The proposed hypothesis starts with the premise that an animal can able to store and timely convert carotenoids into retinoids in the liver and intestinal tissues. This theory is experimental with many scientific insights. The syntrophic metabolism, potential crosstalk of bile acids, lipocalins and lipopolysaccharides of gut microbiota are reported to contribute significantly to the retinoid biosynthesis. The gut bacteria respond to these kinds of factors by genetic restructuring driven mainly by events like horizontal gene transfer. A phylogenetic analysis of β-carotene 15, 15′-mono (di) oxygenase enzymes among a selected group of prokaryotes and eukaryotes was carried out to validate the hypotheses. Shedding light on the probiotic strategies through non-genetically modified organism such as gut bacteria capable of synthesizing vitamin A would address the VAD disorders.     

Biofortification with selenium as an alternative to increase the total phenolic compounds in brassicas: a systematic review and meta-analysis

The ability of brassicas to accumulate selenium is crucial for their positive effects on health. Selenium improves the immune system and the antioxidant defenses. Selenium biofortification of brassicas has therefore been explored to increase dietary selenium intake in humans. However, the effects of selenium biofortification on bioactive compounds, mainly phenolic compounds, are not clear. So, this systematic review and meta-analysis aimed to answer the question ‘What are effects of the biofortification of brassicas with selenium on total phenolic compounds?’ Ten studies, which assessed the effect of selenium biofortification on total phenolic compounds, were selected for qualitative synthesis and four studies were included in the meta-analysis after a thorough literature review of the PubMed, Science Direct, and Web of Knowledge databases. The quality of the evidence ranged from high to moderate. The meta-analysis results indicated that the total phenolic compound content was significantly higher (P = 0.002) in the supplemented group but the results showed considerable heterogeneity (P < 0.00001, I² = 97%) between studies. This systematic review and meta-analysis summarizes the effect of Se biofortification on the increase in the content of total phenolic compounds and it suggests that several factors can affect this relationship. © 2023 Society of Chemical Industry.     

Mining maize diversity and improving its nutritional aspects within agro‐food systems

Agro‐food systems are undergoing rapid innovation in the world and the system's continuum is promoted at different scales with one of the main outcomes to improve nutrition of consumers. Consumer knowledge through educational outreach is important to food and nutrition security and consumer demands guide breeding efforts. Maize is an important part of food systems. It is a staple food and together with rice and wheat, they provide 60% of the world's caloric intake. In addition to being a major contributor to global food and nutrition security, maize forms an important part of the culinary culture in many areas of Africa, the Americas, and Asia. Maize genetics are being exploited to improve human nutrition with the ultimate outcome of improving overall health. By impacting the health of maize consumers, market opportunities will be opened for maize producers with unique genotypes. Although maize is a great source of macronutrients, it is also a source of many micronutrients and phytochemicals purported to confer health benefits. The process of biofortification through traditional plant breeding has increased the protein, provitamin A carotenoid, and zinc contents of maize. The objective of this paper is to review the innovations developed and promoted to improve the nutritional profiles of maize and outcomes of the maize agro‐food system.     

Maize: A Paramount Staple Crop in the Context of Global Nutrition

Abstract: The maize plant (Zea mays), characterized by an erect green stalk, is one of the 3 great grain crops of the world. Its kernels, like other seeds, are storage organs that contain essential components for plant growth and reproduction. Many of these kernel constituents, including starch, protein, and some micronutrients, are also required for human health. For this reason, and others, maize has become highly integrated into global agriculture, human diet, and cultural traditions. The nutritional quality and integrity of maize kernels are influenced by many factors including genetic background, environment, and kernel processing. Cooking procedures, including nixtamalization and fermentation, can increase accessibility of micronutrients such as niacin. However, man cannot live on maize alone. For one‐third of the world's population, namely in sub‐Saharan Africa, Southeast Asia, and Latin America, humans subsist on maize as a staple food but malnutrition pervades. Strategies to further improve kernel macronutrient and micronutrient quality and quantities are under intense investigation. The 2 most common routes to enhance grain nutritional value are exogenous and endogenous fortification. Although exogenous fortification, such as addition of multivitamin premixes to maize flour, has been successful, endogenous fortification, also known as “biofortification,” may provide a more sustainable and practical solution for chronically undernourished communities. Recent accomplishments, such as low‐phytate, high‐lysine, and multivitamin maize varieties, have been created using novel genetic and agronomic approaches. Investigational studies related to biofortified maize are currently underway to determine nutrient absorption and efficacy related to human health improvement.     

Fortifying food in the field to boost nutrition: case studies from Afghanistan, Angola, and Zambia

Deficiencies in micronutrients such as iron, vitamin A, and iodine affect billions of people worldwide, causing death, disease, and disability. The UN World Food Programme (WFP) has long been recognised for its ability to deliver food to some of the most remote locations, under the toughest conditions: refugees in border camps, populations cut off by conflict, extremely poor and marginalised people like ethnic minorities, orphans, and widows. Relatively little, however, is known about its efforts to ensure that the food it delivers not only provides enough calories for immediate survival but also provides the vitamins and minerals needed for healthy growth and development. Much of the food delivered by WFP is fortified with iron, vitamin A, and other micronutrients before being shipped. But there are several reasons to mill and fortify food as close to the beneficiaries as possible. For instance, milling and fortifying food locally helps to overcome the problems of the short shelf-life of whole fortified maizemeal. It also enhances the nutritional value of locally procured cereals. And it can foster demand for fortified foods among local consumers beyond WFP beneficiaries, thus nurturing an industry with potentially significant benefits for the health of entire communities. This paper outlines three approaches by WFP to fortifying cereals in Afghanistan, Angola, and Zambia. It examines the challenges faced and the outcomes achieved in an effort to share this knowledge with others dedicated to improving the nutritional status of poor and food-insecure people. In Afghanistan, attempts to mill and fortify wheat flour using small-scale chakki mills were successful but much larger-scale efforts would be needed to promote demand and reach the level of consumption required to address serious iron deficiencies across the country. In Angola, maize has been fortified to combat the persistent occurrence of pellagra, a micronutrient deficiency disease found among people whose diets are dominated by maize. By providing fortification equipment to a commercial mill at the port of Lobito and using a vitamin and mineral pre-mix provided by UNICEF, this project has overcome many of the difficulties common in countries emerging from conflict to provide monthly fortified maize rations to some 115,000 beneficiaries. In Zambia, iron deficiency anaemia was a serious problem among camp-restricted refugees. WFP and its partners imported, installed, and trained workers in the use of two containerized milling and fortification units (MFUs), halved iron-deficiency anaemia, and reduced vitamin A deficiency among camp residents. In addition, WFP dramatically reduced waiting times for refugees who used to have their whole grain maize rations milled at small local facilities with insufficient milling capacity. The context and scale of each of the three case-studies described in this paper was different, but the lessons learned are comparable. All projects were succesful in their own right, but also required a considerable amount of staff time and supervision as well as external technical expertise, limiting the potential for scaling up within the WFP operational context. In order to expand and sustain the provision of fortified cereal flour to WFP beneficiaries and beyond, getting the private milling sector as well as governments on board would be crucial. Where this is not possible, such as in very isolated, difficult to reach locations, strong, specialized partners are a prerequisite, but these are few in number. Alternatively, in such contexts or in situations where the need is urgent and cannot be met through local flour fortification in the short term, or through local purchases of fresh foods, other approaches to improve the diet, such as the use of multimicronutrient formulations, packed for individual or household use, may be more appropriate.     

Combating Mineral Malnutrition through Iron and Zinc Biofortification of Cereals

Iron and zinc are 2 important nutrients in the human diet. Their deficiencies in humans lead to a variety of health‐related problems. Iron and zinc biofortification of cereals is considered a cost‐effective solution to overcome the malnutrition of these minerals. Biofortification aims at either increasing accumulation of these minerals in edible parts, endosperm, or to increase their bioavailability. Iron and zinc fertilization management positively influence their accumulation in cereal grains. Regarding genetic strategies, quantitative genetic studies show the existence of ample variation for iron and zinc accumulation as well as inhibitors or promoters of their bioavailability in cereal grains. However, the genes underlying this variation have rarely been identified and never used in breeding programs. Genetically modified cereals developed by modulation of genes involved in iron and zinc homeostasis, or genes influencing bioavailability, have shown promising results. However, iron and zinc concentration were quantified in the whole grains during most of the studies, whereas a significant proportion of them is lost during milling. This makes it difficult to realistically assess the effectiveness of the different strategies. Moreover, modifications in the accumulation of toxic elements, like cadmium and arsenic, that are of concern for food safety are rarely determined. Trials in living organisms with iron‐ and zinc‐biofortified cereals also remain to be undertaken. This review focuses on the common challenges and their possible solutions related to agronomic as well as genetic iron and zinc biofortification of cereals.     

Development and quality evaluation of a cereal-based breakfast product from yellow maize (Zea mays), sesame (Sesamum indicum) and mushroom (Pleurotus ostreatus) flour blends

Composite flours were prepared from blends of yellow maize (Zea mays), sesame seed (Sesamum indicum) and oyster mushroom (Pleurotus ostreatus) powder in the ratio of 80:20:0; 75:20:5; 70:20:10; 65:20:15 and 60:20:20, respectively to produce the cereal-based breakfast product coded as YSB, SMB, TMB, PMB and OMB with YSB as the control. The breakfast cereals were produced by hydration and toasting of yellow maize and sesame to 160°C for 25 min and blended together with oven-dried and packaged oyster mushroom. The developed products were analysed for proximate, vitamins, minerals and sensory properties. The proximate composition (%) of different blends ranged as moisture (4.07–7.08), ash (3.09–2.28), crude fat (16.04–12.83), crude fibre (4.30–8.22), protein (16.14–22.54), carbohydrate (56.34–47.04) and energy (434.34–393.83 Kcal). Vitamin A (7.99–5.98 mg/100 g), vitamin B₁ (0.08–0.42 mg/100 g), vitamin B₂ (0.06–0.15 mg/100 g), vitamin B₃ (1.91–4.52 mg/100 g) and vitamin C (3.55–3.32 mg/100 g) were u while minerals (mg/100 g) were calcium (75.31–58.02), potassium (0.65–4.01), magnesium (12.25–12.62), iron (1.21–4.15) and zinc (0.40–1.32). Sensory scores revealed that the cereal-based breakfast product were acceptable to the panellist with oyster mushroom supplementation up to 10%.     

Carotenoid diversity in tropical-adapted yellow maize inbred lines

Maize is a staple food for millions of people in sub-Saharan Africa where a significant number of people suffer from vitamin A deficiency. Yellow maize contains both pro-vitamin A and nonprovitamin A carotenoids with potential health benefits to humans. An improvement in the concentration of these compounds can have a positive impact on dietary intakes in areas where yellow maize is consumed. An essential first step in breeding yellow maize for enhanced carotenoid concentrations involves an assessment of the carotenoid diversity of adapted maize inbred lines. Trials were thus conducted (i) to explore the genetic variation in carotenoid concentrations among tropical-adapted yellow maize inbred lines, (ii) to assess the potential for concurrent improvement of different carotenoids and (iii) to determine the consistency of carotenoid concentrations in different locations. Seed samples of a large set of lines harvested from four trials grown in one location and a fifth trial grown in two locations were analyzed for carotenoid concentrations using HPLC. The analyses of variance revealed that carotenoid concentrations were not strongly affected by the differences in replications or locations. There were large differences among the tropical-adapted yellow maize inbred lines in lutein, zeaxanthin, β-carotene, β-cryptoxanthin, α-carotene and total pro-vitamin A contents. As significant correlations were observed among carotenoids sharing a single branch of the carotenoid biosynthetic pathway, it should be feasible to increase the levels of multiple carotenoids simultaneously. Principal component analysis on the carotenoid composition of the yellow inbred lines identified some lines with higher levels of all carotenoids formed across both major branches of the carotenoid biosynthetic pathway, and other lines having higher levels of those carotenoids formed under a single major branch of the carotenoid biosynthetic pathway. These indicate that the selection of parental lines with diverse carotenoid profiles may possibly be exploited for genetic improvement of carotenoids in tropical maize.     

Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices

Dietary recommendations for healthy eating include the consumption of fruit juices whose health effects are ascribed, in part, to carotenoids, phenolic compounds and vitamin C. These bioactive compounds have been implicated in the reduction of degenerative human diseases, mainly due to their antioxidant potential. Orange juice is characterized by substantial accumulation (apart from ascorbic acid) of flavonoids and carotenoids. Commercial orange juice is the main human dietary source of antioxidant compounds in developed countries. The qualitative and quantitative determination of carotenoid, flavonoid and vitamin C content of Spanish commercial orange juices was achieved by high‐performance liquid chromatography. The health‐related properties of bioactive compounds contained in orange juice are based on their antioxidant activity. The antioxidant capacity of these juices was assessed by 2,2‐diphenyl‐1‐picrylhydrazyl stable radical scavenging and was compared with a freshly squeezed orange juice. In addition, the relative contribution of the different bioactive compounds to the antioxidant activity of orange juices was calculated. Total vitamin C was found to be the major contributor to the antioxidant potential of the orange juices studied, followed by flavonoid and carotenoid compounds. Ascorbic acid, total vitamin C and β‐cryptoxanthin content correlated positively with the free‐radical scavenging parameters. No significant differences, in terms of antioxidant capacity, were found between commercial traditional pasteurized orange juices and freshly squeezed orange juice. Copyright © 2003 Society of Chemical Industry     

关于营养素补充剂管理相关问题的刍议

营养素补充剂是指以补充维生素、矿物质而不是以提供能量为目的的产品。其作用是补充膳食供给的不足,预防营养缺乏和降低发生慢性退行性疾病的危险性。就营养素补充剂的管理中的原料和辅料,维生素、矿物质的标示值、企业标准中的范围值,及人群推荐摄入量范围进行了讨论,并提出了相关的政策建议。     

Recent developments in the roles of vitamins and minerals in reproduction

Vitamins and minerals affect reproductive function. Vitamin A deficiency has long been known to affect reproductive function in cattle. More recently, a role has been proposed for the vitamin A percursor, beta-carotene, in reproductive efficiency. Dietary supplementation with vitamin E and selenium may reduce the incidence of retained placenta, but these nutrients may also affect reproductive function in other ways. Calcium and phosphorus deficiencies affect reproduction in cattle, and vitamin D may directly affect reproductive function in addition to its role in calcium and phosphorus metabolism. Dietary manipulation of a number of other vitamins and minerals also influences reproductive function. However, the specific roles of nutrients in reproductive tissues are not well-defined in dairy cattle, and nutrient requirements for optimal reproductive efficiency in modern dairy cattle deserve careful reevaluation. This review provides a background of the effect of vitamins and minerals on reproduction and it attempts to provide a basis for further investigation of specific mechanisms by which reproductive function is affected. The interface between nutritional science and reproductive physiology provides considerable potential for optimizing reproductive efficiency in dairy cattle.     

Retention of Provitamin A Carotenoids in Staple Crops Targeted for Biofortification in Africa: Cassava,Maize and Sweet Potato

HarvestPlus, part of the Consultative Group on Internation Agriculture research (CGIAR) Program on Agriculture for Nutrition and Health (A4NH) uses conventional plant breeding techniques to develop staple food crops that are rich in micronutrients, a food-based approach to reduce micronutrient malnutrition known as biofortification. The nutritional breeding targets are established based on the food intake of target populations, nutrient losses during storage and processing and bioavailability. This review collates the evidence on the retention of provitamin A carotenoid (pVAC) after processing, cooking, and storing of the staple crops targeted for pVAC biofortification: cassava, maize, and sweet potato. Sun drying was more detrimental to the pVAC levels (27–56% retention) in cassava than shade (59%) or oven (55–91%) drying, while the pVAC retention levels (66–96%) in sweet potato were not significantly different among the various drying methods. Overall, boiling and steaming had higher pVAC retention (80–98%) compared to baking (30–70%) and frying (18–54%). Gari, the most frequently consumed form of cassava in West Africa had the lowest pVAC retention (10–30%). The pVAC retention of maize grain and cassava and sweet potato flour reached levels as low as 20% after 1–4 months of storage and was highly dependent on genotype. Therefore, we recommend that an evaluation of the pVAC degradation rate among different genotypes be performed before a high pVAC crop is promoted.     

Biofortification of sweet potato for food and nutrition security in South Africa

South Africa has a diverse population, with some pockets of society being in a first world setup and other pockets in a third world impoverished setup. Food provision in impoverished societies is particularly crucial. Sweet potato (Ipomoea batatas (L.) Lam.) is a hardy crop and prominent in ensuring household food security; through its rich supply of energy, high yield potential and market value. In addition, orange-fleshed cultivars in particular are prominent in combating vitamin A deficiency due to high content of naturally bio-available β-carotene. This paper reviews interventions with regard to biofortification of sweet potato in South Africa towards addressing food and nutrition security. The focus was on the development of biofortified (high β-carotene content) cultivars and screening procedures for desired varietal traits; assessment of β-carotene, anti-oxidant and mineral content and the processing potential of orange-fleshed cultivars. Efficacy of orange fleshed sweet potato to improve vitamin A status was shown and positive effects of household production of orange-fleshed sweet potato, in conjunction with other β-carotene rich vegetables, on dietary intake, vitamin A status and food security were recorded. Dissemination efforts were initially focused on home gardens, which gradually expanded to subsistence production and enterprises. During 2014/15, over 1 million cuttings were disseminated and 5 to 40 small-scale commercial farmers in six provinces planted 0.25 to 1 ha of orange-fleshed sweet potato as means for income generation. In order to exploit the nutritional benefits of sweet potato and its potential to reduce vitamin A malnutrition and food insecurity, it is recommended that policy makers set directives to incorporate orange-fleshed sweet potato in government programs related to health, rural development, social development and agricultural production. There is a great need for investment in promotion of orange-fleshed sweet potato, particularly to consumers and retailers. Private–public partnerships and investment by private companies will be crucial for upscaling the impact of orange-fleshed sweet potato on food and nutrition security.     

Studies of edible Amazonian plants. Part 5: Chemical characterisation of Amazonian Endopleura uchi fruits

The chemical composition of the fruit pulp of Endopleura uchi growing in the Brazilian Amazon was investigated for characterisation and evaluation of its nutritional value. According to the analyses performed, it possesses a considerably high content of fat, characterised by a high oleic acid content. The fruit also contains remarkably high amounts of dietary fibres and phytosterols, as well as notable contents of vitamin C, vitamin E and minerals. In total, 42 volatile compounds could be identified by GC-MS in the fruit pulp aroma, which consisted mainly of the alcoholic compounds 3,3-dimethyl-2-butanol (18.8%) and eugenol (14.0%), as well as methyl and ethyl esters of fatty acids (18.5%).     

昆虫源生物活性物质及其开发前景

昆虫是一类潜在的生物资源。昆虫不仅生物量大、资源丰富,而且还含有丰富的生物活性物质,包括蛋白质、脂肪、激素类物质、几丁质、维生素、矿质元素等。这些物质普遍存在于昆虫体内或昆虫的一些分泌物中,具有广泛的潜在应用价值。全面综述了昆虫中的生物活性物质及其研究进展,并且对其开发前景作了展望,指出昆虫资源的开发和利用具有很大的潜力和空间,昆虫生物活性物质的研究与开发将是新世纪昆虫学研究的一个重要方向。