In Vitro Antioxidant Properties of Hemp Seed (Cannabis sativa L.) Protein Hydrolysate Fractions

Although the hemp seed boasts high nutritional and functional potential, its use in food preparations is still underestimated due to scarce technological properties and the presence of several anti-nutritional factors. Here, an optimization of a biotechnological protocol aimed at improving the antioxidant properties and the protein digestibility of the whole hemp seed has been proposed. Processing based on the use of commercial food grade enzymes and ad hoc selected lactic acid bacteria was tested and the phenolic and protein profiles were investigated through an integrated approach including selective extraction, purification, and identification of the potentially active compounds. The influence of the bioprocessing on the antioxidant activity of the hemp was evaluated both in vitro and on human keratinocytes. The lactic acid bacteria fermentation was the best method to significantly improve the antioxidant potential of the hemp through intense proteolysis which led to both the release of bioactive peptides and the increase in the protein digestibility. Moreover, changes in the phenolic profile allowed a significant protective effect against oxidative stress measured on the human keratinocyte cell line.

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Antioxidant properties of salmon (Salmo salar L.) protein fraction hydrolysates revealed following their ex vivo digestion and in vitro hydrolysis

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.7441 ◽

2015 ◽

Vol 96 (8) ◽

pp. 2764-2772 ◽

Cited By ~ 17

Author(s):

Justyna Borawska ◽

Małgorzata Darewicz ◽

Monika Pliszka ◽

Gerd E Vegarud

Keyword(s):

Salmo Salar ◽

Protein Fraction ◽

Ex Vivo ◽

Antioxidant Properties ◽

L Protein ◽

In Vitro Hydrolysis

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Antioxidant and antihypertensive activities of wonderful cola (Buchholzia coriacea) seed protein and enzymatic protein hydrolysates

Journal of Food Bioactives ◽

10.31665/jfb.2018.3156 ◽

2018 ◽

Vol 3 ◽

pp. 133-143 ◽

Cited By ~ 5

Author(s):

Oluwole S. Ijarotimi ◽

Sunday A. Malomo ◽

Adeola M. Alashi ◽

Ifeanyi D. Nwachukwu ◽

Tayo N. Fagbemi ◽

...

Keyword(s):

Blood Pressure ◽

Protein Hydrolysate ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Protein Isolate ◽

Active Inhibitor ◽

Spontaneously Hypertensive ◽

Reducing Ability ◽

Peptide Fractions

The aim of this work was to produce wonderful cola protein hydrolysate fractions with in vitro antioxidant properties coupled with blood pressure-reducing ability when orally administered to spontaneously hypertensive rats (SHRs). Wonderful cola protein isolate (WCI) was hydrolyzed with pancreatin to produce a hydrolysate (WCH), which was subjected to ultrafiltration separation using 1, 3, 5, and 10 kDa molecular weight cut-off membranes to obtain <1, 1–3, 3–5 and 5–10 kDa peptide fractions, respectively. The <1 and 1–3 kDa fractions had higher contents of arginine when compared to the 3–5 and 5–10 kDa peptides. The WCH and <1 kDa peptide fraction had significantly (p < 0.05) better DPPH radical scavenging (55–67%) and metal chelation (83–93%) activities but lower hydroxyl radical scavenging power (10–32%) than the WCI (46, 46 and 63%, respectively). The <1 kDa had significantly (p < 0.05) higher in vitro inhibition (80%) of angiotensin converting enzyme (ACE) activity while the 5–10 kDa was the most active inhibitor (90%) of renin activity. All peptide fractions so produced had better systolic and diastolic blood pressure-lowering effects than WCH and WCI. However, the <1 kDa fraction produced significantly (p < 0.05) stronger systolic (−33 mmHg) and diastolic (−30 mmHg) blood pressure reductions 6 h after oral gavage to SHRs. Thus, wonderful cola proteins contain encrypted bioactive peptides that may be used to formulate antioxidant and antihypertensive products.

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In vitro bioactivity, nutritional and sensory properties of semolina pasta added with hard-to-cook bean (Phaseolus vulgaris L.) protein hydrolysate

Journal of Functional Foods ◽

10.1016/j.jff.2014.02.016 ◽

2014 ◽

Vol 8 ◽

pp. 1-8 ◽

Cited By ~ 10

Author(s):

Maira Rubi Segura-Campos ◽

Karem García-Rodríguez ◽

Jorge Carlos Ruiz-Ruiz ◽

Luis Chel-Guerrero ◽

David Betancur-Ancona

Keyword(s):

Phaseolus Vulgaris ◽

Protein Hydrolysate ◽

Sensory Properties ◽

In Vitro Bioactivity ◽

Phaseolus Vulgaris L ◽

L Protein

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Evaluation of the in vitro antioxidant properties of a cod (Gadus morhua) protein hydrolysate and peptide fractions

Food Chemistry ◽

10.1016/j.foodchem.2014.10.079 ◽

2015 ◽

Vol 173 ◽

pp. 652-659 ◽

Cited By ~ 68

Author(s):

Abraham T. Girgih ◽

Rong He ◽

Fida M. Hasan ◽

Chibuike C. Udenigwe ◽

Tom A. Gill ◽

...

Keyword(s):

Gadus Morhua ◽

Protein Hydrolysate ◽

Antioxidant Properties ◽

Peptide Fractions

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Comparing the Effectiveness of Three Different Biorefinery Processes at Recovering Bioactive Products from Hemp (Cannabis sativa L.) Byproduct

Food and Bioprocess Technology ◽

10.1007/s11947-020-02550-6 ◽

2020 ◽

Vol 13 (12) ◽

pp. 2156-2171

Author(s):

Leonardo Setti ◽

Seyedeh Parya Samaei ◽

Irene Maggiore ◽

Lorenzo Nissen ◽

Andrea Gianotti ◽

...

Keyword(s):

Unsaturated Fatty Acids ◽

Cannabis Sativa ◽

Value Added ◽

Enzymatic Digestion ◽

Chemical Extraction ◽

Antihypertensive Activity ◽

Hemp Seed ◽

External Part ◽

Value Added Products

AbstractHemp (Cannabis sativa L.) seeds are considered a nutritional powerhouse, rich in proteins and unsaturated fatty acids. The market for hemp seed food products is growing, due to the loosening of constraints in industrial cultivation. During the food processing chain, the external part of the seed is discarded, although it contains a significant amount of proteins. Converting this material into value-added products with a biorefinery approach could meet the ever-increasing need for sustainable protein sources while reducing food waste. In this study, creating value from hemp byproducts was pursued with three different approaches: (i) chemical extraction followed by enzymatic digestion, (ii) liquid fermentation by strains of Lactobacillus spp., and (iii) solid-state fermentation by Pleurotus ostreatus. The resulting products exhibited a range of in vitro antioxidant and antihypertensive activity, depending on the proteases used for enzymatic digestion, the bacterial strain, and the length of time of the two fermentation processes. These byproducts could be exploited as functional ingredients in the food, pharmaceutical, and cosmetic industries; the suggested biorefinery processes thus represent potential solutions for the development of other protein-containing byproducts or wastes.

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