Evaluasi Potensi Alergenik Tepung Belalang Kayu (Valanga nigricornis) pada Mencit Betina Galur Balb/C

Abstract

Wood grasshopper (Valanga nigricornis) has potential as an alternative protein source due to its high protein content. However, the utilization of insects as food requires safety evaluation, particularly regarding their allergenic potential, as insect proteins may trigger allergic immune responses. This study aimed to evaluate the effects of wood grasshopper flour administration on total immunoglobulin E (IgE) and histamine levels in female Balb/C mice compared with ovalbumin (OVA) and sodium carboxymethyl cellulose (CMC-Na) groups. This in vivo laboratory experimental study employed a post-test-only control group design. Female Balb/C mice were randomly assigned to four groups: 1% CMC-Na at 10 mL/kgBB, OVA at 50 mg/kgBB, wood grasshopper flour at 25 mg/kgBB, and wood grasshopper flour at 50 mg/kgBB. Sensitization and challenge were performed orally, followed by the measurement of serum total IgE and histamine levels using the enzyme-linked immunosorbent assay (ELISA) method. Data were analyzed using one-way ANOVA followed by Tukey’s post hoc test. The results showed that the OVA group had significantly higher total IgE and histamine levels than the CMC-Na group. Administration of wood grasshopper flour at doses of 25 and 50 mg/kgBB did not significantly increase total IgE or histamine levels compared with the CMC-Na group and resulted in significantly lower levels of both parameters than those observed in the OVA group. In conclusion, wood grasshopper flour at the evaluated doses did not induce a significant allergic response based on total IgE and histamine levels in female Balb/C mice.