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Evaluating the Quality of Protein from Hemp Seed (Cannabis sativa L.) Products Through the use of the Protein Digestibility-Corrected Amino Acid Score Method
Abstract
The macronutrient composition and the quality of protein of hemp seed and products derived from hemp seed grown in Western Canada were determined. Thirty samples of hemp products (minimum 500 g), including whole hemp seed, hemp seed meal from cold-press expelling, dehulled, or shelled, hemp seed and hemp seed hulls, were obtained from commercial sources. Proximate analysis, including crude protein (% CP), crude fat (% fat) and fiber, as well as full amino acid profiles, were determined for all samples. Protein digestibility-corrected amino acid score (PDCAAS) measurements, using a rat bioassay for protein digestibility and the FAO/WHO amino acid requirement of children (2-5 years of age) as reference, were conducted on subsets of hemp products. Mean (±SD) percentage CP and fat were 24.0(2.1) and 30.4(2.7) for whole hemp seed, 40.7(8.8) and 10.2(2.1) for hemp seed meal, and 35.9(3.6) and 46.7(5.0) for dehulled hemp seed. The percentage protein digestibility and PDCAAS values were 84.1-86.2 and 49-53% for whole hemp seed, 90.8-97.5 and 46-51% for hemp seed meal, and 83.5-92.1 and 63-66% for dehulled hemp seed. Lysine was the first limiting amino acid in all products. Removal of the hull fraction improved protein digestibility and the resultant PDCAAS value. The current results provide reference data in support of protein claims for hemp seed products and provide evidence that hemp proteins have a PDCAAS equal to or greater than certain grains, nuts, and some pulses.
... The protein content does not exceed 30%, with the dietary fiber content ranging between 30 and 40% and a lipid content of approximately 25-30% [30]. Dietary fibers are concentrated in the external integuments of the seed, and hulling allows the elimination of most of them [31]. Hulled seeds show fat and protein contents over 46% and 35%, respectively [11]. ...
... While the effect of arginine on blood pressure via the nitric oxide regulatory pathway is well known [39], it may have a positive effect on athletic performance [40]. Furthermore, hemp has a higher sulfur amino acid content than soy and casein [31]. A high ratio of Arg/Lys in the globulin fraction compared to albumin (4.37 vs. 1.74) may suggest its use for various health purposes [41]. ...
... The highest protein concentration was found in the cotyledons, and to a lesser extent in the hull fraction [42]. The removal of both the hull and oil leads to an increase in the relative protein content to 50% and over [31]. ...
Recently, there has been a renewed interest in Cannabis sativa and its uses. The recreational use of inflorescences as a source of THC has led to the legal restriction of C. sativa cultivation to limit the detrimental effects of psychotropic substance abuse on health. However, this has also limited the cultivation of textile/industrial varieties with a low content of THC used for textile and nutritional purposes. While previously the bans had significantly penalized the cultivation of C. sativa, today many countries discriminate between recreational use (marijuana) and industrial and food use (hemp). The stalks of industrial hemp (low in psychotropic substances) have been used extensively for textile purposes while the seeds are nutritionally versatile. From hemp seeds, it is possible to obtain flours applicable in the bakery sector, oils rich in essential fatty acids, proteins with a high biological value and derivatives for fortification, supplementation and nutraceutical purposes. Hemp seed properties seem relevant for vegetarian diets, due to their high nutritional value and underestimated employment in the food sector. Hemp seed and their derivatives are a valuable source of protein, essential fatty acids and minerals that could provide additional benefit to vegetarian nutrition. This document aims to explore the information available in the literature about hemp seeds from a nutritional point of view, highlighting possible beneficial effects for humans with particular attention to vegetarian nutrition as a supplemental option for a well-planned diet.
... The DM, protein, and fat content of the hemp samples are presented in Table 1. The DM of the three samples was similar to those previously reported for hemp seed and hemp protein isolates (House et al., 2010;Tang et al., 2006;Wang et al., 2008). It is important to note that while the defatted hemp hearts had the lowest fat content (0.89%), compared with hemp protein 1 (9.44%) and hemp protein 2 (6.68%), the fat content of the unprocessed hemp hearts was 47.71%. ...
... Previous work has found that the fat content of hemp hearts is approximately 47% (House et al., 2010), which is similar to the value for unprocessed hemp hearts in this study. Hemp protein isolates, which are generated via wet extraction conditions, typically contain less than 1% fat (Wang et al., 2008), which indicates that the processing method used to create the protein isolates also removes significantly more fat than that used to generate hemp proteins 1 and 2. The protein content of the defatted hemp hearts was 75.68%, which, when determined on an as-is basis, is 36.11%, ...
... Hemp protein isolates, which are generated via wet extraction conditions, typically contain less than 1% fat (Wang et al., 2008), which indicates that the processing method used to create the protein isolates also removes significantly more fat than that used to generate hemp proteins 1 and 2. The protein content of the defatted hemp hearts was 75.68%, which, when determined on an as-is basis, is 36.11%, which is comparable to previous work (House et al., 2010). The protein content of hemp protein 2, 53.56%, and hemp protein 1, 66.23%, is lower than that of hemp protein isolates, 87-93% (Tang et al., 2006;Wang et al., 2008), due to the procedures used to generate the final products. ...
In this work, the protein quality of defatted hemp hearts and protein-enriched hemp fractions was determined. Protein quality was assessed using a rodent bioassay to evaluate growth and protein digestibility, while amino acid composition was determined via HPLC. A method for determining in vitro protein digestibility was compared to in vivo methodology and used to generate an in vitro protein quality score. The true protein digestibility of hemp protein 2, a hemp protein concentrate, was significantly lower than that of either defatted hemp hearts or hemp protein 1, a hemp protein concentrate (p < .05). While there was no relationship between the in vivo and in vitro measurements of protein digestibility (R2 = .293, p = .459), there was a significant correlation between the protein digestibility-corrected amino acid score (PDCAAS) determined in vivo and in vitro PDCAAS (R2 = .989, p = .005). The protein efficiency ratio of hemp protein 1 was significantly lower than that of either defatted hemp hearts or hemp protein 2 (p < .05). These data highlight the nutritional capacity of hemp protein sources while also demonstrating the relationship between in vivo and in vitro methods for determining protein quality.
... Protein digestibility can be impacted by various factors such as molecular structure, the presence of other components and antinutritional substances in the food matrix, and processing conditions [60,61]. According to the FAO/WHO amino acid requirement for 2-to 5-year-old children, the protein digestibility corrected amino acid score (PDCAAS) of hemp proteins ranges from 0.50 to 0.61, which is higher than that of cereal grains like whole wheat but like some pulse crops such as beans and lentils [16,25]. However, the PDCAAS of hemp protein is lower than that of conventional animal proteins, likely due to the limited availability of lysine and tryptophan in hempseeds. ...
... As a result, various methods to improve the digestibility of hemp protein have been studied. One approach is to remove the hulls before protein extraction, which eliminates non-digestible fibers and has been shown to increase protein digestibility from 85.2% to 94.9% [16]. Another method is to apply heat, which can improve digestibility by inducing molecular linkages rearrangements and changes in protein conformation. ...
... Hemp protein is also classified as a source of high-quality protein comparable to that of soybean or egg white [45]. Furthermore, previous studies [46] showed that these proteins have excellent digestibility, with a very high protein digestibility corrected amino acid score (PDCAAS) value. amino acid profile found in both flours and concentrates confirms that these products are an excellent source of protein. ...
... Hemp protein is also classified as a source of high-quality protein comparable to that of soybean or egg white [45]. Furthermore, previous studies [46] showed that these proteins have excellent digestibility, with a very high protein digestibility corrected amino acid score (PDCAAS) value. As far as the commercial brands are concerned, no statistically significant differences were found in the contents of any of the amino acids for hemp flours. ...
Hemp (Cannabis sativa subsp. sativa) has been increasing in popularity in recent years owing to its nutritional composition, with an interesting combination of protein, fat, and fiber, as well as minerals. Its transformation into flours and concentrates has allowed its incorporation in different foods thanks to its techno-functional properties. In this study, four commercial brands of hemp flour and hemp protein concentrate were analyzed for their proximal, amino acid and mineral composition, and fatty acid profile. The bioactive characteristics, such as phenolic composition and antioxidant activity, and techno-functional properties, such as solubility and water-holding and oil-holding capacities, were analyzed. The results showed that the composition of the flours was characterized by a high fiber content and a high antioxidant activity due mainly to the high level of total phenolic compounds. In the case of concentrates, these showed a lower carbohydrate but higher protein content and better functional properties such as water-holding, foaming, and gel-forming capacities. Both flours and concentrates showed low fat contents with polyunsaturated fatty acids being the major fatty acids, a good amino acid profile, and high K and P concentrations. Organic products showed differences in nutritional composition but not in functional properties when compared with non-organic products.
... The oil ratio in D-HSMP produced from the hempseed cake obtained cold-press process was determined as 10.49%. Supporting this result, House, Neufeld [26] reported that the remaining seed cake or meal containing approximately 10% residual oil. It depends on the cold press process yield and extraction capability but the process can ensure reducing three times of oil content of the seed. ...
... Protein content of HMSP and D-HSMP determined as 34% and 31%, respectively (p > 0.05). The remaining seed meal has a high protein content of 35%, which is why it is commercially offered as a source of vegetable protein in the form of hemp protein powder, hemp flour and in shake drinks [26]. Latif and Anwar [9] reported that enzyme-assisted extraction had no noticeable effects on the amounts of protein in hemp seeds. ...
The objective of the present study was to investigate the physicochemical properties and powder characterization of hempseed milk powders obtained by whole hempseed and cold-pressed whole hempseed paste (de-oiled). Whole hempseed and de-oiled hempseed paste were used to produce plant based milk powder applying spray drying process. The influence of oil content on physicochemical features, emulsion and rheological properties of the powders was examined. Results showed that dry content, total protein, loose density, tapped density, viscosity, foaming capacity and foaming stability of sprayed-powders produced in milk obtained using whole and de-oiled hemp seeds were not statistically different from each other (p > 0.05). By using de-oiled hempseed cake in feed solution preparation, spray dryer process efficiency increased from 31 to 44% without using any carrier agents. Hempseed powder product with improved properties such as apparent density, solubility, hygroscopicity and emulsion stability index was obtained.
... Currently, one of the foci of plant ingredient innovation is to discover novel sources for plant protein production. Whereas there are so many potential plant species, industrial hemp (Cannabis sativa L.) has emerged as an excellent source for protein isolation owing to its high crude protein content (20-25 %) and many other exceptional properties (House, Neufeld, & Leson, 2010;Shen, Gao, Fang, Rao, & Chen, 2021). Additionally, the structure and molecular weight (M W ) of hemp protein fractions, particularly edestin show a great similarity with that of pulse legumin, the leading plant protein in terms of application. ...
... As an outcome, the nutritional profile, and structural and functional properties of HPIs are varied on account of the different starting materials or extraction methods. For instance, a previous study indicated that hemp protein extracted from whole hempseed and/or hempseed meal showed a dissimilar amino acid profile (House, Neufeld, & Leson, 2010). Hemp meal, as a byproduct of hemp oil extraction by cold pressing of hulled whole hempseed, contains a large amount of fiber from the seed hull. ...
... Based on the FAO/WHO, the amino acid score of the hemp seed proteins fulfills the recommendations for children between 2 and 5 years. The very high levels of arginine and glutamic acid highlight in the amino acid profile of these proteins, however, they present moderate content of sulfur-containing amino acids and a limitation in the content of lysine (55)(56)(57). The high level of arginine is especially interesting due to the important role of this amino acid in the body, for example for ammoniadetoxification, fetal growth, and reducing insulin resistance functions (27). ...
... The results showed that the whole hemp seed presented 24% of proteins with an 84.1%−86.2% of digestibility, the dehulled hemp seed showed 35.9% of proteins and 83.5%−92.1% of digestibility, while the hemp seed meal contained 40.7 % of proteins with 90.8%−97.5% of digestibility. Therefore, the elimination of the hell fraction enhanced the digestibility of the concentrated proteins (57). In general, the protein fraction of the hemp seeds presents an excellent nutritional value, contending a good essential amino acid profile and high digestibility. ...
For many years, Colombia was one of the countries with the largest illegal cultivation of cannabis around the world. Currently, it is going through a period of transition with a new government law that recently allows the cultivation, transformation, and commercialization of such plant species. In this sense, the identification of strategies for the valorization of products or by-products from Cannabis sativa represent a great opportunity to improve the value chain of this crop. One of these products is hemp seeds, which are exceptionally nutritious and rich in healthy lipids (with high content of three polyunsaturated fatty acids: linoleic acid, alpha-linolenic acid, and gamma-linolenic acid), good quality protein, and several minerals. In addition, hemp seeds contain THC (tetrahydrocannabinol) or CBD (cannabidiol) in traces, molecules that are responsible for the psychoactive and therapeutic properties of cannabis. These low terpenophenolic contents make it more attractive for food applications. This fact, together with the constant search for proteins of vegetable origin and natural food ingredients, have aroused an important interest in the study of this biomass. Some bioactivities of phytochemical compounds (polyphenols and terpenoids, mainly) present in hemp seeds have provided antioxidant, antimicrobial, and anti-inflammatory properties. This review summarizes and discusses the context of hemp use in Latin-American and the new opportunities for hemp seeds culture in Colombia considering the valuable nutritional value, main functional bioactivities, and recent advances in food market applications of hemp seeds.
... Currently, one of the foci of plant ingredient innovation is to discover novel sources for plant protein production. Whereas there are so many potential plant species, industrial hemp (Cannabis sativa L.) has emerged as an excellent source for protein isolation owing to its high crude protein content (20-25 %) and many other exceptional properties (House, Neufeld, & Leson, 2010;Shen, Gao, Fang, Rao, & Chen, 2021). Additionally, the structure and molecular weight (M W ) of hemp protein fractions, particularly edestin show a great similarity with that of pulse legumin, the leading plant protein in terms of application. ...
... As an outcome, the nutritional profile, and structural and functional properties of HPIs are varied on account of the different starting materials or extraction methods. For instance, a previous study indicated that hemp protein extracted from whole hempseed and/or hempseed meal showed a dissimilar amino acid profile (House, Neufeld, & Leson, 2010). Hemp meal, as a byproduct of hemp oil extraction by cold pressing of hulled whole hempseed, contains a large amount of fiber from the seed hull. ...
The utilization of industrial hemp in food is gaining popularity. This study aimed to comprehensively investigate the impact of alkaline extraction–isoelectric precipitation (AE-IEP) and salt extraction (SE) dialysis on structural, functional properties and the volatile profile of hemp protein isolate (HPI). A higher protein content (97.21%) in SE extracted HPI (SE-HPI) was obtained than the AE-IEP extracted HPI (93.37%). In particular, protein subunit composition, structural properties were strongly influenced by the extraction methods. For example, SE-HPI exhibited a larger percentage of albumin (46.53%) and a lower amount of β-sheet (52.65%) than its counterpart (albumin 20.92%, β-sheet 54.46%). Consequently, SE-HPI showed the higher solubility, emulsion activity, and thermal stability. Interestingly, the volatile profile of the proteins showed that SE-HPI exhibited a lower number (21) of volatile compounds when compared to its counterpart (25). This study highlights the importance of establishing the relationships between extraction methods and functional attributes of HPI.
... 30% oil and ca. 24% protein, as well as a significant amount of dietary fiber, vitamins and minerals (House et al., 2010). The Organization for Economic Cooperation and Development -Food and Agriculture Organization of the United Nations (OECD-FAO) projected that the annual per capita consumption of vegetable oils as foods may reach 27 kg in developed countries with an annual growth of 0.9% from 2020 to 2029 (OECD/FAO, 2020). ...
A green and efficient method for producing high quality oil and defatted meal is in high demand, which has promoted the development of a hydration method for extracting oils from hem seed kernels. The hydration method optimized in this study recovered > 96% oil, which was further proved by infrared spectra, and extracted > 91% tocopherols, vitamin A, carotenoids, coenzyme Q10, phytosterols and squalene into the oil phase; while only small portions of flavonoids, other phenolic compounds and free fatty acids were extracted. The defatted meal was rich in water-soluble vitamins (including thiamin, riboflavin, niacin, pyridoxine, folate and vitamin C), proteins, dietary carbohydrates and phospholipids. The hydration method produced oils with lower AV or PV compared to solvent extraction, supercritical CO2 and cold-pressing methods and a defatted meal with a protein content (52.69%) which was significantly higher than that obtained by supercritical CO2 and cold-pressing methods. The hydration method is a type of green technology for sustainablly processing hempseeds.
... The quantity and quality wheat protein were evaluated using the following formulas. The protein digestibility-corrected amino acid score (PDCAAS) was calculated based on amino acid score and fecal true digestibility as determined using a rat assay (House, Neufeld, & Leson, 2010). The digestible indispensable amino acid score (DIAAS) are true ileal amino acid (AA) digestibility values (Mathai, Liu, & Stein, 2017) in wheat grains relative to the reference protein content specified by FAO/ WHO/UNU (2007). ...
... Hemp seeds boost the cardiovascular heath, helps in natural hormonal balance, it has anticarcinogenic, antiinflammatory and hypolipidemic effects. Sunflower seeds also exhibits cardio protective, anti-inflammatory and anti-tumour properties and help in bronchial asthma, rheumatoid arthritis and osteoarthritis aid.House et al., 2010;Nandha et al., 2014;Alexandrino et al., 2017;Ceclu et al., 2020;Adanur Uzunlar and Kahveci, 2022 ...
A major part of protein in human diet comes from the animal‐based foods such as meat and dairy products. The demand of protein rich food in global market is progressively escalating due to increasing consumer awareness about constructive role of protein in human wellbeing. The changing scenario will ultimately promote the farming of meat and dairy animals to meet the increasing demand. However, the increase in livestock farming will lead to excessive environmental stress as it contributes to greenhouse gases emission, and negatively affecting the biodiversity. With an increase in awareness about environmental pollution, animal cruelty and negative impact of animal‐based food products on health, consumers are shifting towards plant‐based vegan substitutes. Apart from being a good protein source, plant‐based alternatives are also enriched with numerous other bioactive compounds i.e. , polyphenols, antioxidants, vitamins, and dietary fibres. The protein content of plant‐based sources i.e., cereals (6‐15%), legumes (20‐38%), pseudocereals (11‐23%), nuts (18‐38%) and seeds (9‐30%) is comparatively higher than milk (3‐5%) whereas approximately similar to meat (23%). Therefore, the current review is focused on assessment of major plant‐based protein sources that can be used for the development of protein rich food products as well as the animal food alternatives. The study also discusses about plant protein extraction techniques and development of animal‐based meat and dairy analogues using plant protein.
... This multipurpose plant is used for the production in all sectors of the economy (Owusu et al., 2021). Historically, as an ancient crop, it was used for isolation of oil, production of clothing fibers, and primarily it was used as food (House et al., 2010). Food is produced from the unique seed that gave a protein-rich isolate with high content of essential amino acids (Lan et al., 2019). ...
Cannabis sativa L. known as industrial hemp manifests high capability in the manufacturing of valuable nutraceuticals with health benefits. This study was focused on investigation of chemical profile and bioactive potential of extracts isolated from three hemp varieties (Helena, Marina and Fedora 17). In addition, great attention was directed towards the use of green extraction techniques and maximum utilization of raw material. In that regard conventional (hydrodistillation – HD) and novel extraction techniques (microwave-assisted hydrodistillation – MWHD, supercritical fluid extraction – SFE and microwave-assisted extraction – MAE) were applied for isolating various fractions (essential oil, lipid extracts and liquid extract) with promising bioactive potential. Essential oils and lipid extracts were characterized regarding yield, terpenoid profile determined by GC-MS and in vitro antioxidant activity towards DPPH and ABTS + radicals. Furthermore, the content of two major cannabinoids was determined in plant material and in extract obtained by SFE. Sequential SFE technique allows obtaining lipid extracts in the first step of process as well as raffinates after SFE in the second step. MAE was applied for isolation of polyphenolic fraction from raw materials and SFE raffinates. Polyphenolic content was determined by spectrophotometric assays and UHPLC-Triple-quadrupole-MS. The results suggested that hemp is an excellent source of valuable terpenoid, cannabinoid and polyphenolic antioxidant agents, and further research should be focused on their utilization in dietary supplements and functional foods.
... Based on dry matter content, HS contains approximately 22-24% CP, 33 to 35% ether extract and 34% carbohydrate (mostly as fibre), HSM contains 30% crude protein, 30% ethyl extract, 7.2% crude ash, 33% crude fibre, 42% acid detergent fibre and neutral detergent fibre (Table 1). Hemp seed is a rich source of minerals, particularly calcium, phosphorous, magnesium, potassium and sulphur, as well as a high level of vitamins such as A, C and E (Callaway 2004;House et al. 2010;Hullar et al. 1999;Stastník et al. 2019). According to Sales and Janssens (2003), HS contains 18.3 MJ/kg (4308 kcal/kg) metabolisable energy (AME n ) for pigeon. ...
... wheat (House et al., 2010). Nevertheless, the presence of ANFs (e.g., phytic acid), which can impair the nutritional and sensory properties of the flour, needs to be considered when hemp is included in food formulations (Nionelli et al., 2018). ...
The nutritional quality of gluten-free (GF) products is usually improved by using flours derived from alternative grains (e.g., pseudocereals and legumes), additives and hydrolysates, leading to long ingredient lists in the labels, that conflict with current customer expectations. In this work, chestnut, carob, and hemp flours were used as mixed ingredients for making a gluten-free type-II sourdough. Three exopolysaccharides-producer lactic acid bacteria, belonging to Leuconostoc mesenteroides, Weissella cibaria, and Leuconostoc pseudomesenteroides, were used, and the fermentation processes (6 log10 cfu/g, 25 °C, 16 h) optimize to maximize the EPS synthesis (15.70 ± 2.1 mg/kg). The chestnut-hemp (70:30) type-II sourdough was included in a rice/corn gluten-free bread recipe also containing psyllium flour as structuring agent. Although the fortification with unfermented flours already led the achievement of 6 g/100 g of fiber (high fiber, Regulation EC n. 1924/2006) and content of magnesium higher than the daily reference intakes, the use of type-II sourdoughs led to a further structural, sensory, and nutritional improvements (e.g., decreasing the main anti-nutritional factor phytic acid). This work demonstrated that the use of ad-hoc selected ingredients and optimized protocol can be used to produce a GF and "clean label" bread with optimal nutritional features and appreciable sensory and structural properties.
... Both hemp seeds and hemp oil contain bioactive compounds whose qualitative and quantitative profiles may vary depending on the variety, cultivation conditions (fertilization, weather conditions), and storage or processing conditions (oil pressing) [31][32][33]. Hemp oil is an increasingly popular source of fatty acids due to its unique omega-6/omega-3 ratio of 3:1. Based on this research and the literature on the subject, it was found that it is not always determined by agro-climatic factors [34][35][36]. ...
The popularity of hemp cultivation for industrial purposes has been steadily growing for many years. With the addition of products derived from these plants to the Novel Food Catalogue, maintained by the European Commission, a significant increase in interest in hemp food is also expected. The aim of the study was to determine the characteristics of hempseed, oil, and oil cake samples produced from experimental plots grown in different conditions. The research was conducted on the Henola variety, one of the newest and most popular varieties of hemp, recently bred for grain and oil. The content of bioactive compounds in grain and oil has been subjected to detailed chemical analyses in order to determine the effect of fertilization, the method of plant cultivation, and processing conditions on their quantity. The test results and the statistical analysis carried out showed a significant impact of the tested factors on the content of some of the tested bioactive compounds. The obtained results will help in the development of an effective method of cultivation for this hemp variety in order to maximize the content of the desired bioactive compounds per unit of cultivation area.
... Hempseed (Cannabis sativa) is one of the most promising sources of plant protein. It contains approximately 24% (w/w) protein, and edestin accounts for approximately 60-80% (w/w) of its total proteins [14][15][16]. Hempseed proteins have been hydrolyzed into peptides with different properties [17], including antihypertensive [18][19][20], α-glucosidase inhibitory [21], hypocholesterolemic [22,23], anti-inflammatory [24], and antioxidant [25,26]. The present study, considering the current interest in antioxidant peptides obtained from food sources, aims to promote the bioactivities of two hempseed protein hydrolysates (HHs) by focusing the interest on the identification and characterization of bioavailable antioxidant peptides. ...
Hempseed (Cannabis sativa) is one of the most promising sources of plant proteins. It contains approximately 24% (w/w) protein, and edestin accounts for approximately 60–80% (w/w) of its total proteins. In a framework of research aimed at fostering the proteins recovered from the press cake by-products generated after the extraction of hempseed oil, two hempseed protein hydrolysates (HH1 and HH2) were produced at an industrial level using a mixture of different enzymes from Aspergillus niger, Aspergillus oryzae, and Bacillus licheniformis for different times (5 h and 18 h). Using a combination of different direct antioxidant tests (DPPH, TEAC, FRAP, and ORAC assays, respectively), it has been demonstrated that HHs exert potent, direct antioxidant activity. A crucial feature of bioactive peptides is their intestinal bioavailability; for this reason, in order to solve this peculiar issue, the ability of HH peptides to be transported by differentiated human intestinal Caco-2 cells has been evaluated. Notably, by using mass spectrometry analysis (HPLC Chip ESI-MS/MS), the stable peptides transported by intestinal cells have been identified, and dedicated experiments confirmed that the trans-epithelial transported HH peptide mixtures retain their antioxidant activity, suggesting that these hempseed hydrolysates may be considered sustainable antioxidant ingredients to be exploited for further application, i.e., nutraceutical and/or food industries.
... The are also a good source of phytonutrients, such as tocopherols, carotenoids, and sterols [2]. HSM contains a full complement of recommended amino acids required for the development of infants and children, and the protein content of HSM is not only abundant, but also highly digestible [3,4]. Traditionally, HSM was added directly to animal feed, causing a waste of valuable nutritional resources [5]. ...
Fermented foods have gained immense popularity in recent years due to their distinct flavor profile. Given the increasing demand, there is a growing focus on optimizing their nutritional quality while also reducing their costs. In this study, using a novel approach, hemp seed meal was utilized as a solid fermentation substrate to produce nattokinase (NK). Using a combination of one-factor-at-a-time experiments, Plackett–Burman design, and Box–Behnken design, the optimal fermentation conditions of Bacillus subtilis 13932 (NK-producing strain) were determined. The initial ratio of HSM (hemp seed meal) to water was 1:2.0 (v:w), the thickness of the substrate was 2.9 cm, the bacterial inoculum volume was 10% (v:w), the relative humidity was 75.2%, the temperature was set at 35 °C, and the fermentation time was 20 h. The NK activity under these conditions was measured to be 7067.12 IU/g. During fermentation, 15.15% of soluble peptides were produced, which exhibited hydroxyl radical removal ability and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical removal ability of 14.85%, down from 32.96%. Furthermore, trypsin inhibitor and urease in HSM decreased by 42.6% and 73.6%, respectively, improving the nutritional quality of HSM. Sensory evaluations indicated that HSM is expected to be a popular food, highlighting the potential of using HSM as a solid fermentation substrate for NK production.
... The decline in total fiber content of ball-milled protein at pH 9 and 10 can be attributed to increased protein solubility. The concentrations of remaining components like moisture, lipid, and ash were comparable to those found in the previous literature (House, Neufeld, & Leson, 2010;Potin et al., 2019). ...
Hemp (Cannabis Sativa L.) is an annual crop cultivated mainly for its use as medicinal, food, oil, and fiber sources. Hempseeds contain about 30% protein, 30% oil, and 25% fiber. The objective of this study is to obtain a high protein concentrate with controlled use of mechanochemical process such as ball milling in combination with extraction pH. Use of ball milling reduced the particle size and broke open the plant cell wall, which was previously reported to increase the yield, solubility, foaming capacity, and hydrophobicity. In our study, the defatted hempseeds were ball milled, and the protein was extracted at pH 8, 9, and 10 followed by isoelectric point precipitation at pH 4.5. The extraction pH and ball milling introduced a significant change in yield and protein functional properties such as surface activity, solubility, hydrophobicity, zeta potential, droplet size, emulsion stability, water holding capacity, and oil holding capacity. According to the surface activity results, the amount of amphiphilic protein decreased with increasing extraction pH. The results indicated that ball milling significantly improved the solubility of proteins extracted at pH 8. As the extraction pH increased, the water holding capacity was increased due to reduced particle size and higher solubility. This study shows that adjustment of extraction parameters can increase the yield and optimize functionality by using ball milling. Depending on the designated use of hemp seed protein, the extraction process can be designed to target the most profitable functional properties.
... While in studies on the digestibility of hemp proteins, the digestibility of peeled off hemp seeds was found as 90.8%-97.5%, this value was comparable to casein (97.6%), it was stated that the digestibility of hemp seeds increased as peel off and it was emphasized that it was an efficient protein source for human consumption (House et al., 2010;Xian-Sheng, 2007). Stearidonic acid (C18:4 omega-3), obtained from hemp seed is considered very valuable for its content Iványi, 2006). ...
In addition to being the oldest cultivated plant from past to present as a raw material source, Cannabis sativa L. is a strategically characteristic plant used for food, medicine, cosmetics, and pharmacological purposes. Molecular modeling is an important means for elucidating molecular structures and plays an important role in the design and development of new pharmaceuticals. This chapter includes the beneficial properties of the primary and secondary metabolites contained in cannabis such as foaming, emulsifying, gelling, film formation; antioxidant, antimicrobial activities and bakery products by means of their superior nutritional values, snack products, dairy products, processed meat products, in beverages such as coffees, teas, soda and functional food ingredients in many other areas of the food industry, nutritional supplements, usability in the development of new food formulations on hemp and molecular modeling studies on constituents of cannabis sativa.
... As previously reported, HSs can be considered as one of the most complete sources from a nutritional perspective due to their high nutritional characteristics [13], as shown in Table 1. In the literature, many authors show high variability in HS composition due to genotype and environmental growth factors [22][23][24]. However, as reported by [13,25,26], they typically contain 94% dry matter, 20-25% protein, 25-35% lipids, 20-30% carbohydrates (mostly dietary fibre), and 5-6% ash. ...
The growth of the world population has prompted research to investigate new food/feed alternatives. Hemp-based products can be considered excellent candidates. Hemp (Cannabis sativa L.) is an environmentally sustainable plant widespread worldwide. Following the reintroduction of its cultivation, hemp is attracting interest, especially in the food/feed industry. To date, scientific research has mainly focused on its nutritional aspect. Therefore, the aim of the work was also to investigate the functional profile (total phenolic content (TPC) and antioxidant activity (Ferric- reducing antioxidant power (FRAP) and 2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS)) of hemp-based products (hempseeds (HSs), flowers, and HS protein extract), following methanol extraction and in vitro digestion, to study the behaviour of the molecules involved. The results show an interesting nutritional value, even when compared to matrices used in the food/feed industry, such as soy and flaxseeds. The functional profile revealed a very interesting TPC following methanol extraction for HSs, flowers, and HS protein extract, respectively, (550.3 ± 28.27; 2982.8 ± 167.78; and 568.9 ± 34.18 mg Tannic Acid Equivalent (TAE)/100 g). This trend was also confirmed for FRAP (50.9 ± 4.30; 123.6 ± 8.08; and 29.73 ± 1.32 mg Ascorbic Acid Equivalent (AAE)/100 g), recording values similar/higher than soy protein extract and flaxseeds (17.4 ± 1.55; and 10.4 ± 0.44 mg AAE/100 g). The results were also maintained following physiological digestion. These results, although promising, need further investigation, confirming what has been observed with different antioxidant activity assays and identifying individual molecules involved in functional pathways. This information will be necessary to gain a better understanding of the functional characteristics of these matrices for use in food/feed formulations.
... There are no available data on the AA profile of SFC and PSC in the reviewed literature and, therefore, AA composition of these cakes is not debated. AA profile of HSC is more similar to that in hempseed meal than in whole hempseed, dehulled hempseed, or hemp hulls [45]. Furthermore, RSC has AA composition comparable to that in rapeseed cake, full-fat rapeseed, and canola meal [46]. ...
Due to the increasing demand for alternative protein feed ingredients, the utilization of oilseed by-products in animal nutrition has been sought as a promising solution to ensure cheap and environmentally sustainable feedstuffs. This review aimed to summarize the nutritional value of six cold-pressed cakes (rapeseed, hempseed, linseed, sunflower seed, camelina seed, and pumpkin seed) and the effects of their inclusion in diet for ruminant, pig, and poultry on nutrient digestibility, growth and productive performance, and quality of the products. The presented results indicated that these unconventional feed ingredients are a good protein and lipid source and have a balanced amino acid and fatty acid profile. However, contradictory results of animal production performances can be found in the literature depending on the cake type and chemical composition, dietary inclusion level, animal category, and trial duration. Due to the substantial amount of essential fatty acid, these cakes can be efficiently used in the production of animal products rich in n-3 and n-6 polyunsaturated fatty acids. However, the utilization of cakes in pig and poultry nutrition is limited because of the presence of antinutritive factors that can deteriorate feed intake and nutrient utilization.
... The mean values for the moisture, lipid, ash and protein content of 11 hempseed samples cultivated in different regions from three Canadian cultivars was reported to be 5.9%, 30.4%, 4.8%, and 24.0%, respectively [17]. However, the protein content in Canadian hempseed samples was calculated using a nitrogen-to-protein conversion factor of 6.25, as opposed to a value of 5.32 for the calculation herein. ...
The proteins from two conventionally (CC1 and CC2) and one organically cultivated (OC) hempseed samples were extracted (by alkaline solubilization followed by isoelectric precipitation) and compared in terms of their physicochemical, digestibility and in vitro bioactivity properties. The OC hempseed had higher total protein and lower nonprotein nitrogen content. Protein extracts showed bimodal particle size distributions, with OC showing the smallest and CC1 the largest mean particle diameter (d(0.5)), i.e., 89.0 and 120.0 µm, respectively. Chromatographic analysis showed similar protein profiles for all three protein extracts. The protein extracts were subjected to in vitro simulated gastrointestinal digestion (SGID). Degree of hydrolysis (DH) measurement showed that the highest extent of digestion upon SGID was associated with CC1 (11.0 ± 1.5%), which also had the lowest in vitro antioxidant activity. Only the OC and OC digested samples had lipase inhibitory activity. The results indicate that the cultivation method impacted the composition, physicochemical, digestibility, and biofunctional properties of hempseed proteins.
... This raw material contains about 38 % of proteins balanced in amino acid composition, including lysine, tryptophan, leucine, phenylalanine. Hemp seed processing products are a source of dietary fiber (up to 15 %) [18]. In [19], it is proved that the addition of hemp flour to the recipe of meat-containing products improves the consumer value of products by increasing the content of protein, fat, and mineral elements. ...
This paper reports medical and biological studies of semifinished meat product and meatcontaining semismoked sausage on laboratory rats. The purpose of the study was to investigate the effect of the developed products on the dynamics of live weight, the state of internal organs and tissues, general and biochemical parameters of the blood of animals when they are introduced into the standard diet in the amount of 30 %. The studies were conducted on 30 white nonlinear rats weighing 145–150 g, of which one control and two experimental groups were formed, according to the principle of the method of analog groups.It is proved that the introduction of meatcontaining multicomponent products with a high protein content into the diet of rats in the amount of 30 % of the standard diet contributes to the intensification of animal growth processes. It was confirmed that the increase in live body weight of rats after 21 days of the experiment amounted to 33–38 %, which is larger than that in control by 69–90 %. No negative impact on the state of the internal organs of rats from the consumption of the developed products was detected.It was found that the inclusion of meatcontaining multicomponent products in the diet of rats contributes to an increase in erythropoiesis by 12.66 % compared to the starting data. The inclusion of products in the diet does not significantly change the content of leukocytes and platelets while increasing blood saturation with hemoglobin by 45.83–58.33 % higher compared to control animals.The introduction into the diet of laboratory rats of meatcontaining multicomponent products has an anabolic effect and contributes to an increase in the concentration of hemoglobin by 42.12 %, total protein by 4.79 %, creatinine by 19.68 %. In laboratory rats, there is a decrease in glucose by an average of 8.17 %, which indicates an intensification of processes in muscle tissue. Enhanced protein synthesis due to increased catabolism leads to an increase in bilirubin concentration by 19.12–21.97 % compared to control rats. Medical and biological studies of meatcontaining multicomponent products can be applied in practice to confirm their safety
... However, whether it has potential to provide high-quality edible oil and dietary protein for the food industry remains underdeveloped [1]. Among all hempseed-based products, hempseed protein is attracting attention due to its beneficial amino acid composition and excellent digestibility [2,3]. Edestin is the major storage protein of hempseed protein composition, which consists of two types, CsEde1 and CsEde2 [4]. ...
Hempseed protein has become a promising candidate as a future alternative protein source due to its high nutritional value. In the current study, hempseed protein isolate (HPI) was obtained using ultrasonic-assisted extraction with the aim to improve the functionality of HPI via protein structure modification. The solubility of HPI could be improved twofold under 20 kHz ultrasound processing compared to conventional alkaline extraction-isoelectric point precipitation. The protein solubility was gradually enhanced as the ultrasonic power improved, whereas excessive ultrasound intensity would cause a decline in protein solubility. Ultrasonic processing was found to have beneficial effects on the other functionalities of the extracted HPI, such as emulsifying and foaming properties. This improvement can be ascribed to the physical effects of acoustic cavitation that changed the secondary and tertiary structures of the protein to enhance surface hydrophobicity and decrease the particle size of the extracted protein aggregates. In addition, more available thiols were observed in US-treated samples, which could be another reason for improved functionality. However, the results of this study also revealed that prolonged high-power ultrasound exposure may eventually have a detrimental impact on HPI functional properties due to protein aggregation. Overall, this study suggests that high intensity ultrasound can enhance the functionality of HPI, which may ultimately improve its value in HPI-based food products.
... щорічно у всьому світі, і її попит зростає. За даними Всесвітньої асоціації локшини швидкого приготування (WINA, 2021) -перше місце зі споживання локшини у всьому світі посідає Китай, за ним йдуть Індонезія, Японія та В'єтнам (House et al., 2010;Gulia et al., 2014;Rozhno et al., 2016). ...
Most pasta products in the hotel and restaurant sector of Kyiv region are made of flour and water; of course, their chemical composition is relatively poor. Most such products, according to DSTU 7043:2009 Pasta products. General technical conditions refer to group C, produced at domestic enterprises. According to the results of the assortment research, it was established that 85 % of pasta products of classes A and B from durum wheat are represented by imported products. According to various estimates, durum wheat pasta exceeds group C pasta in terms of nutritional composition by approximately 1.5 times. Pasta products from durum wheat contain 13% moisture, 10–13 % proteins, up to 2 % fat, 64–75 % carbohydrates, 0.1–0.2 % fiber, B vitamins, and PP. However, instant pasta also plays an important role, actively gaining popularity among the population. Due to their ease of preparation and richness of taste, these products are widely distributed in the hotel and restaurant sector of the Kyiv region. Instant pasta is consumed in over 80 countries and has become an internationally recognized food. It is believed that the whole world owes the invention of instant pasta to Japan. In this country, instant vermicelli was recognized as the most significant invention of the twentieth century. The main goal of this work is to reduce the fat content in pasta products – instant vermicelli (VSHP), prepared by frying in oil, which is produced on the production line of a pasta enterprise, to 17 %. At the first stage of the research, the rational range of potassium carbonate (К3СО3) introduction into the brine recipe was determined for the quality of the VSHP. After conducting a series of experiments, it was confirmed that the fat content in vermicelli briquettes was reduced. The introduction of potassium carbonate is accompanied by a decrease in the fat content of VSHP from 1.2 %. Therefore, the amount of K3СО3 influences the fat content in vermicelli briquettes. According to the results of the conducted research, the feasibility of implementing the technology of changing the brine recipe is shown
... Cannabis is one of the oldest cultivated plants (Ren, et al., 2019) and has been used for thousands of years in different ways including as a clothing and building material, as a food which is high in protein and fatty acids, as a medicine, and in religious ceremonies (House et al., 2010). At the beginning of British and European colonialism, cannabis was traded as the Europeans would import tobacco along with cannabis and other plants. ...
The paper examines the history and current state of cannabis-related laws and enforcement and argues for reformed policies. The history of cannabis laws has been used to control, punish, and oppress marginalized groups of people and reinforce the power structures that were established during colonial rule. The discriminatory policies have disproportionately especially hurt Black, Brown, and Indigenous people with harsh punishment for those who use the cannabis plant which has various medicinal, social, religious, cultural, and textile uses. The strict laws that criminalize cannabis harm society by enforcing an environment that empowers violent organized crime groups and pharmaceutical companies who profit off cannabis being illegal. Cannabis reform including decriminalization and legalization may be a viable option for many nations to consider as a harm reduction strategy.
... The removal of the hull increases the protein digestibility and the PDCAAS score. These results demonstrate that hemp proteins have a PDCAAS equivalent to or greater than some cereals, nuts, and some pulses (House, Neufeld, & Leson, 2010). ...
Background
Plant-based proteins (PBPs) are receiving growing attention globally due to their potential to formulate meat analogues. These products are being created to address the environmental, health, and animal welfare concerns associated with the current meat production system limited. Meat analogues should look, feel, and taste like real meat but they should also have similar or better nutritional profiles. At present, there is a lack of information about the digestibility and bioavailability of PBPs intended for use in meat analogues.
Scope and approach
This review begins by outlining the most commonly used plant protein sources and manufacturing technologies used to produce meat analogues. It then discusses the impact green processing technologies on the bioavailability and digestibility of PBPs.
Key findings and conclusions
Previous research has shown that the digestibility and bioavailability of PBPs can be improved by various physical, chemical, and biological approaches, including sonication, microwave, high-pressure processing (HPP), and electric field (EF) technologies, as well as enzymatic hydrolysis and fermentation. There are challenges to the large-scale commercial implementation of several of these green processing technologies, which researchers are trying to address. Overall, the selection of an appropriate protein source and processing technology can be used to improve the digestibility and bioavailability of PBPs, thereby enhancing the nutritional profile of plant-based meat analogues.
Hemp cultivation faces challenges due to the adoption of dioecious cultivars, which suffer from biomass loss and fibre heterogeneity. In contrast, monoecious cultivars offer simultaneous fibre and seed production, albeit with lower fibre quality. Understanding the drying characteristics and storage requirements of hemp seeds is crucial for effective post-harvest management. This study explored the moisture sorption and desorption isotherms of two common Canadian hemp seed varieties, Altair (dioecious) and CanMa (monoecious), by using both saturated salt solution (SSS) and thin-layer drying methods. Their isotherms were also compared with the published isotherm of Finola—a common dioecious variety in Europe. The thin-layer drying method yielded higher EMC values than the SSS method due to incomplete equilibrium attainment. Larger EMC differences existed between different seed types (dioecious vs. monoecious), and this difference was small between the same seed types (dioecious vs. dioecious). The GAB equation provided the most accurate prediction of equilibrium moisture contents for both varieties.
Hempseed protein has gained increasing attention for its sustainability and nourishment. This study aimed to investigate the effects of spray drying and freeze drying on the physicochemical properties, functionality, and digestibility of hempseed protein isolate (HPI). Compared to undried-HPI, both drying techniques altered physicochemical and structural properties. Particularly, protein denaturation temperature increased in freeze-dried HPI (FD-HPI) and spray-dried HPI (SD-HPI) samples (∼90 °C) than in undried-HPI (82.5 °C). Lysine content decreased from 38.26 mg/g in undried-HPI to 35.03 and 33.18 mg/g in FD-HPI and SD-HPI, respectively. Results revealed the loss of 26 and 17 kDa bands after drying. Notably, FD-HPI exhibited higher emulsifying stability and oil-holding capacity than SD-HPI. While both FD-HPI and SD-HPI had higher digestibility than undried-HPI, a 50% reduction in the liberation of free α-amino groups after digestion was found. This study provided information regarding changes in HPI after drying, offering insights for HPI production and application in the food industry.
The increasing exposure of the population to Cannabis sativa has revealed allergies to different parts of the plant, among which hemp seed. Nonetheless, the major hemp seed allergens remain to be identified. Several known families of allergens are present in hemp seed, including notably seed storage proteins. We therefore aimed to investigate the potential allergenicity of the hemp seed storage proteins and their potential cross-reactivity to different seeds and nuts. For this, we extracted hemp seed proteins sequentially using buffers with increasing levels of salinity (H2O, T2 and T3) to yield extracts differentially enriched in storage proteins. We used these extracts to perform immunoblots and ELISAs using sera of patients either sensitized to hemp seeds or sensitized/allergic to other seeds and nuts. Immunoblots and proteomics analyses identified vicilins and edestins as potential hemp seed allergens. Moreover, ELISA analyses revealed a correlation between sensitization to hazelnut and the hemp seed T3 extract (enriched in storage proteins). The possible cross-reactivity between hazelnut and hemp seed proteins was further strengthened by the results from inhibition ELISAs: the incubation of sera from hazelnut-sensitized individuals with increasing concentrations of the T3 extract inhibited serum IgE binding to the hazelnut extract by about 25-30%. Our study thus identifies vicilins and edestins as potential hemp seed allergens and highlights a possible cross-reactivity with hazelnut. The clinical relevance of this cross-reactivity between hemp seed and hazelnut needs to be further investigated in hazelnut-allergic individuals.
Agricultural hemp (Cannabis sativa L.) is currently underutilised for food and could be pivotal to the development and expansion of a low-carbon food production system and to contribute to sustainable diets. Dehulling hempseed for food (for hempseed hearts) generates several by-products, including hempseed “screenings”. This study assessed the effects of several bioprocessing treatments (using enzyme mixtures, yeast, and combinations of both) on hemp screenings nutrient and phytochemical content and their digestion and metabolism in vitro (using a gastrointestinal digestion model and incubations with human mixed microbiota-faecal samples from three healthy donors). The nutrients and phytochemicals’ metabolites were measured using targeted LC-MS/MS and GC analysis. The hempseed screenings are rich in insoluble NSP (16.46 ± 0.86%), protein (20.15 ± 0.11%, with 3.83% tryptophan), syringaresinol, p-coumaric and protocatechuic acids. The hempseed screenings are highly fermentable, resulting in a significant increase in acetic, propionic, and butyric acids following fermentation with faecal microbiota. The bioprocessing treatments significantly increased the extractability of the phytochemicals, especially in free and alkaline-labile forms, without improving the fibre fermentation. The findings from this study support the use of hempseed screenings as a source of dietary nutrients for biodiversification and development of potential functional foods for metabolic and gut health.
The use of various hemp-derived products has been rapidly growing in the human nutrition industry and has sparked great interest in using these ingredients for companion animals as well. Thorough research is needed to determine the ingredient and safety standards required for AAFCO approval of hemp ingredients. In order to be effectively incorporated into pet food products, we must determine the nutrient content, quality, and utility of these ingredients in pet species. The objective of this study was to evaluate the nutrient composition of seeds from four different varieties of hemp, NWG 452, NWG 331, NWG 2730, X-59, and determine protein quality and true metabolizable energy using a cecetomized rooster model. The seeds were similar in macronutrient composition, with small variations in acid hydrolyzed fat, crude protein, total dietary fiber and gross energy content, as well as amino acid and long-chain fatty acid profiles. All essential amino acids were present in concentrations that exceeded the NRC (2006) recommended allowances for adult dogs and cats at maintenance with the exception of tryptophan. The long-chain fatty acid profile presented a favorable ratio of omega-6 to omega-3 fatty acids of close to 3.5:1. The results of the cecectomized rooster assay indicated no significant difference in the standardized amino acid digestibility of the indispensable amino acids among the seed varieties (P > 0.05). A significant difference in the true metabolizable energy corrected for nitrogen was observed among the seeds (P < 0.05), following the pattern of higher acid hydrolyzed fat and lower total dietary fiber content resulting in higher metabolizable energy. An adapted calculation of digestible indispensable amino acid score was made to determine protein quality of the hemp seeds using AAFCO nutrient profiles and NRC recommended allowances for adult dogs and cats at maintenance as reference points. The resulting scores determined tryptophan to be the first limiting amino acid and indicate that hemp seeds alone do not meet all the amino acid requirements for adult dogs and cats at maintenance, and would need a complimentary protein source for practical use in companion animal diets. The data from this study suggest that hemp seeds may provide a beneficial source of fat, protein, and dietary fiber, with consideration to differences in nutrient profile among seed varieties. However, further investigation in vivo is needed to determine the safety and efficacy of utilizing hemp in the diets of both canines and felines.
The world population growth trend and the necessity to provide a nutritionally balanced diet and to reduce greenhouse gas emissions require relevant production increases of vegetables, as well as the transition to a diet higher in plant rather than animal proteins (Banovic et al. Appetite 125:233–243, 2018; Hayes et al. Child Obes 14(1):11–17, 2018). Aiming at either addressing environmental concerns and meeting nutritional deficiencies and recommendations, staple foods fortification has been recently identified as an effective and promising intervention (Mannar and Hurrell. Food fortification in a globalized world. 1st ed. Academic Press, Cambridge, 2018). To date, several studies investigated the nutritional value of additional ingredients to be used as wheat-substituting in cereal-based products.Legumes and pseudo-cereals, side-streams of the cereal industry including bran, germ, and brewer’s spent grain, are excellent sources of proteins with high biological value or dietary fibers, and supply relevant levels of vitamins, minerals, oligosaccharides, and phenolic compounds.Nevertheless, the high content of fibers, the absence of gluten, and the peculiar sensory characteristics may impair their high nutritional values worsening the technological and organoleptic profiles of the products. Moreover, the presence of anti-nutritional factors (ANF) further limited the use of such ingredients by the food industry.Different biotechnological options, such as air fractionation, roasting, soaking, germination, and fermentation were already proposed to decrease the ANF level, and to improve technological properties and sensory profile of non-wheat flours and cereal side-streams. Among these options, sourdough fermentation, often driven by the use of selected lactic acid bacteria (LAB) has largely been recognized as a suitable tool to improve the overall quality of these alternative matrices. Fermented ingredients can thus be used for staple food fortification, exploiting more of their potential.KeywordsBranGermBrewer’s spent grainLegumesPulsesPseudo-cerealsSourdoughFermentation
The Fructus cannabis protein extract powder (FP), was firstly used as a green and high effective corrosion inhibitor through a simple water-extraction method. The composition and surface property of FP were characterized by FTIR, LC/MS, UV, XPS, water contact angle and AFM force-curve measurements. Results indicate that FP contains multiply functional groups, such as NH, CO, CN, CO, etc. The adsorption of FP on the carbon steel surface makes it higher hydrophobicity and adhesion force. The corrosion inhibition performance of FP was researched by electrochemical impedance, polarization curve and differential capacitance curve. Moreover, the inhibitive stability of FP, and the effects of temperature and chloride ion on its inhibition property were also investigated. The above results indicate that the FP exhibits excellent corrosion inhibition efficiency (~98 %), and possesses certain long-term inhibitive stability with inhibition efficiency higher than 90 % after 240 h immersion in 1 M HCl solution. The high temperature brings about the FP desorption on the carbon steel surface, while high concentration of chloride ion facilitates the FP adsorption. The adsorption mechanism of FP follows the Langmuir isotherm adsorption. This work will provide an insight for protein as a green corrosion inhibitor.
RuBisCO is a complete protein, widely abundant and recognized as ideal for human consumption. Further, its biochemical composition, organoleptic and physical features mean RuBisCO has potential as a nutritionally beneficial food additive. Nonetheless, despite growing plant-based market trends, there is a lack of information about the applications of this protein. Here, we explored the biochemical features of RuBisCO as a potential food additive and compared it with other plant protein sources currently available. We describe potential advantages, including nutritional content, digestibility, non-allergenicity and, potential bioactivities. Despite the lack of industrial procedures for RuBisCO purification, a growing number of novel methods are emerging, justifying discussion of their feasibilities. Overall, this information can help both researchers and industry to review the use RuBisCO as a sustainable source of protein for plant-based food products or formulation of novel functional foods.
Samarqand viloyatining sug„oriladigan yerlari sharoitida yuumshoq bug'doyning intensiv tipdagi Jasmina navi maqbul meyorda (gektariga 5,0 mln. unuvchan urug') ekilganda yuqori don hosilini shakllantirdi
The dietary protein requirement for the world population that just clocked 8 billion should ideally come from the environmentally sustainable lithosphere and should be a plant-based and cost-affordable resource. Hemp proteins and peptides come to mind based upon increasing interest by consumers worldwide. We herein describe the composition and nutrition of hemp protein, including the enzymatic production of hemp peptides (HPs), which reportedly have hypoglycemic, hypocholesterolemic, antioxidative, antihypertensive, and immunomodulatory effects. The action mechanisms involved in each of the reported bioactivities are presented, while not undermining the applications or opportunities associated with HPs. The study’s major goal is to compile the status of the art of the various therapeutic HPs and their prospect as drugs for multiple diseases while highlighting needed future developments. We present first the composition, nutrition, and functionality of hemp proteins, prior to reports on their hydrolysis for the production of HPs. It is concluded that HPs present excellent functional ingredients as nutraceuticals targeting hypertension and other degenerative diseases, which have yet to be capitalized upon for commercial uses.
Hemp seed protein isolates (HPI) were extracted from seven commercial hemp cultivars, a Cornell breeding line, and a commercial hemp heart product, and their composition and functional properties were investigated. HPI contained different ratios of edestin, vicilin, and albumin proteins, which affected protein solubility and functionality. Higher protein solubility was associated with cultivars that contained more vicilin and albumin, which influenced the subsequent functional properties of HPI. Significant differences in water holding capacity (0.83–1.05 g water/g protein isolate), oil holding capacity (1.28–1.81 g oil/g protein isolate), foam capacity (52.9%–84.9%), and foam stability (68.1%–89.4%) were observed across HPI. The Cornell hemp breeding line exhibited the highest protein solubility at pH 7.0 and was uniquely capable of forming an emulsion. The relationship identified between hemp seed protein composition and functionality, in conjunction with the demonstration of an on‐going hemp breeding line, suggest that continued, targeted development of hemp cultivars can improve its seed protein functional properties for ingredient utilization in plant‐based foods.
At present, hemp seeds are becoming increasingly popular as a source of nutrients. This work addressed the dynamics of macronutrients in the process of short-term germination of hempseeds by chemical and spectroscopic methods. Lyudmila 2021 cultivated hemp seeds along with hemp sprouts were used as objects of research. The germination of hemp seeds was carried out under laboratory conditions using special trays at 18–20 °C with the water added at a ratio of 2:1 for 5 days with periodic moistening. The obtained experimental data on the protein complex suggested that, in the studied interval of the germination of hemp seeds, the key hydrolytic decomposition of proteins occurs along with changes in structural components, including through the synthesis of new proteins accompanying the sprouting. The variations in such parameters as fat content, acid number and peak intensity of functional groups in the lipid fingerprint region (1745, 1157 and 1140 cm-1) indicated the accumulation of fatty acids as a result of the hydrolysis of triglycerides. The analysis of the IR spectra of hemp sprouts and the intensity of the bands of the corresponding functional groups in the carbohydrate region (1200–680 cm-1) suggested the intensive hydrolytic decomposition of polysaccharides. The variation in the content of extractive matter in the aqueous solutions of hemp sprouts indicated the accumulation and utilisation of water-soluble substances at the early stages of germination. The data on the predominance of water- and salt-soluble protein fractions indicated an increase in the biological value of hemp seeds during short-term germination.
To control the COVID-19 pandemic, antivirals that specifically target the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) are urgently required. The 3-chymotrypsin-like protease (3CLpro) is a promising drug target since it functions as a catalytic dyad in hydrolyzing polyprotein during the viral life cycle. Bioactive peptides, especially food-derived peptides, have a variety of functional activities, including antiviral activity, and also have a potential therapeutic effect against COVID-19. In this study, the hemp seed trypsinized peptidome was subjected to computer-aided screening against the 3CLpro of SARS-CoV-2. Using predictive trypsinized products of the five major proteins in hemp seed (i.e., edestin 1, edestin 2, edestin 3, albumin, and vicilin), the putative hydrolyzed peptidome was established and used as the input dataset. To select the Cannabis sativa antiviral peptides (csAVPs), a predictive bioinformatic analysis was performed by three webserver screening programs: iAMPpred, AVPpred, and Meta-iAVP. The amino acid composition profile comparison was performed by COPid to screen for the non-toxic and non-allergenic candidates, ToxinPred and AllerTOP and AllergenFP, respectively. GalaxyPepDock and HPEPDOCK were employed to perform the molecular docking of all selected csAVPs to the 3CLpro of SARS-CoV-2. Only the top docking-scored candidate (csAVP4) was further analyzed by molecular dynamics simulation for 150 nanoseconds. Molecular docking and molecular dynamics revealed the potential ability and stability of csAVP4 to inhibit the 3CLpro catalytic domain with hydrogen bond formation in domain 2 with short bonding distances. In addition, these top ten candidate bioactive peptides contained hydrophilic amino acid residues and exhibited a positive net charge. We hope that our results may guide the future development of alternative therapeutics against COVID-19.
Seed of the hemp cultivar Unika-b was cold-pressed to obtain hemp seed meal (HSM) containing 307 g/kg crude protein and 164 g/kg ether extract (60 g/kg linoleic acid, 120 g/kg alpha-linolenic acid, 160 g/kg oleic acid, lesser amounts of palmitic, stearic, and gamma-linolenic acids). For 4 weeks, 102 43-week-old DeKalb Sigma hens were fed on isonitrogenous and isoenergetic diets containing 0, 50, 100 or 200 g/kg HSM. Eggs were collected for fatty acid analysis during the fourth week of feeding these diets. No significant differences were found between feed treatments for egg production, feed consumption, feed efficiency, body weight change or egg quality. Increasing dietary inclusion of HSM produced eggs with lower concentrations of palmitic acid and higher concentrations of linoleic and alpha-linolenic acids.
Hemp meal (HM) is derived from the processing of hemp (Cannabis Sativa L.) seeds. The objective of this study was to determine the nutritive value of HM for ruminants. Two ruminally fistulated cows were used in a randomized complete-block design to estimate in situ ruminai dry matter (DM) and crude protein (CP) degradability of HM relative to canola meal (CM), heated canola meal (HCM) and borage meal (BM) meal. Intestinal availability of rumen undegraded CP was estimated using a pepsin-pancreatin in vitro assay. Twenty growing lambs were utilized in a completely randomized design to determine total-tract nutrient digestibility coefficients of diets in which HM replaced CM at 0, 25, 50, 75 and 100% as a protein source. Results of the in situ study showed that the soluble-CP fraction of HM was similar to that of HCM and lower (P < 0.05) than those of CM and BM. Rate of degradation of the potentially degradable CP fraction and effective CP degradability of HM was higher (P < 0.05) than HCM and lower (P < 0.05) than CM and BM. Rumen undegraded CP and intestinal digestibility of RUP were highest (P < 0.05) for HM and HCM (average 782.5 and 644.5 g kg-1 of CP, respectively), intermediate for CM (473.9 and 342.9 g kg-1 of CP, respectively) and lowest for BM (401.5 and 242.3 g kg-1 of CP, respectively). However, total available CP was similar for the four protein sources (average 857.8 g kg-1 of CP). Feeding up to 200 g kg-1 HM did not affect voluntary intake or total-tract nutrient digestibility coefficients for sheep fed a barley-based diets. Hemp meal is an excellent source of RUP, with high post-ruminal availability, and may be used to replace CM with no detrimental effects on nutrient utilization by sheep.
The protein constituents and thermal properties of hemp (Cannabis sativa L.) protein isolate (HPI) as well as 11S- and 7S-rich HPIs (HPI-11S and HPI-7S) were characterized by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and different scanning calorimetry (DSC), and their amino acid composition and in vitro digestibility were also evaluated, as compared to soy protein isolate (SPI). SDS-PAGE analysis showed that the edestin (consisting of acidic and basic subunits, AS and BS) was the main protein component for HPI and HPI-11S, while HPI-7S was composed of the BS of edestin and a subunit of about 4.8kDa. DSC analysis characterized thermal transition of the edestin component and the possible present form of different subunits. Except lysine and sulfur-containing amino acids, the essential amino acids of various HPIs met the suggested requirements of FAO/WHO for 2–5year old infants. The proportion of essential amino acids to the total amino acids (E/T) for HPI (as well as HPI-11S) was significantly higher than that of SPI. In an in vitro digestion model, various protein constituents of various HPIs were much easily digested by pepsin plus trypsin, to release oligo-peptides with molecular weight less than 10.0kDa (under reduced condition). Only after pepsin digestion, in vitro digestibility of HPIs was comparable to that of SPI, however after pepsin plus trypsin digestion, the digestibility (88–91%) was significantly higher than that (71%) of SPI (P
The seed of Cannabis sativa L. has been an important source of nutrition for thousands of years in Old World cultures. Non-drug varieties of Cannabis, commonly referred to as hemp, have not been studied extensively for their nutritional potential in recent years, nor has hempseed been utilized to any great extent by the industrial processes and food markets that have developed during the 20th century. Technically a nut, hempseed typically contains over 30% oil and about 25% protein, with considerable amounts of dietary fiber, vitamins and minerals. Hempseed oil is over 80% in polyunsaturated fatty acids (PUFAs), and is an exceptionally rich source of the two essential fatty acids (EFAs) linoleic acid (18:2 omega-6) and alpha-linolenic acid (18:3 omega-3). The omega-6 to omega-3 ratio (n6/n3) in hempseed oil is normally between 2:1 and 3:1, which is considered to be optimal for human health. In addition, the biological metabolites of the two EFAs, gamma-linolenic acid (18:3 omega-6; GLA) and stearidonic acid (18:4 omega-3; SDA), are also present in hempseed oil. The two main proteins in hempseed are edestin and albumin. Both of these high-quality storage proteins are easily digested and contain nutritionally significant amounts of all essential amino acids. In addition, hempseed has exceptionally high levels of the amino acid arginine. Hempseed has been used to treat various disorders for thousands of years in traditional oriental medicine. Recent clinical trials have identified hempseed oil as a functional food, and animal feeding studies demonstrate the long-standing utility of hempseed as an important food resource.
The validity of the protein digestibility-corrected amino acid score (PDCAAS) method in predicting the quality of fourteen protein products was compared with the commonly used protein quality methods, protein efficiency ratio (RER) and net protein ratio (NPR). A rat growth and balance study was conducted to determine protein digestibility and quality of the animal and vegetable protein products by the PER and NPR methods. Amino acid compositions of the products were also determined, and PDCAAS were calculated using a rat and a human pattern of amino acid requirements. Compared to the biological methods, the scoring method overestimated protein quality of mustard flour [PDCAAS of 84-92% vs. relative PER (RPER) or relative NPR (RNPR) of 0], raw black beans (PDCAAS of 45-72% vs. RPER or RNPR of 0), alkaline-treated lactalbumin and soybean protein isolate (PDCAAS of 44-67% vs. RPER or RNPR of 0) and heated skim milk (PDCAAS of 29-31% vs. RPER and RNPR of 0-5%). The scoring method also overestimated the protein quality of zein (true protein digestibility of 63%) supplemented with Lys, Met, Thr and Trp (PDCAAS of 63-71% vs. RPER and RNPR of 3-44%). These data demonstrate that the PDCAAS method is inappropriate for predicting protein quality of those protein sources which may contain naturally occurring growth-depressing factors or antinutritional factors formed during alkaline and/or heat processing.
Nitric oxide (NO) is synthesized from L-arginine by NO synthase (NOS). As an endothelium-derived relaxing factor, a mediator of immune responses, a neurotransmitter, a cytotoxic free radical, and a signaling molecule, NO plays crucial roles in virtually every cellular and organ function in the body. The discovery of NO synthesis has unified traditionally diverse research areas in nutrition, physiology, immunology, pathology, and neuroscience. Increasing evidence over the past decade shows that many dietary factors, including protein, amino acids, glucose, fructose, cholesterol, fatty acids, vitamins, minerals, phytoestrogens, ethanol, and polyphenols, are either beneficial to health or contribute to the pathogenesis of chronic diseases partially through modulation of NO production by inducible NOS or constitutive NOS. Although most published studies have focused on only a single nutrient and have generated new and exciting knowledge, future studies are necessary to investigate the interactions of dietary factors on NO synthesis and to define the underlying molecular mechanisms.
To outline recent findings on the efficacy of immunonutrients in patients undergoing inflammatory stress due to surgery, infection and cancer.
Enteral nutrition is more efficacious and poses lower risks than parenteral nutrition. It reduces infection rates and shortens ICU and hospital length of stay of critically ill patients. Beneficial effects of immunonutrition are most apparent in malnourished patients. Perioperative enteral nutrition is more effective than postoperative nutrition. In Crohn disease similar remission rates are achieved with enteral nutrition as with steroids. Glutamine, omega-3 fatty acids and antioxidants exert beneficial influences in diverse patient populations. L-arginine is an important immunonutrient having both beneficial and adverse effects. The former effect occurs in necrotizing enterocolitis; the latter influence is seen in septic patients. The gut plays a major role in whole body amino acid metabolism, particularly arginine homeostasis. Arginase and nitric oxide synthetase compete for arginine within immune cells and play a pivotal role in clinical outcome during infection. In cancer a range of antioxidants are able to ameliorate immunosuppression. Intravenous lipids may be deleterious due to the pro-inflammatory effects of omega-6 fatty acids. Omega-3 fatty acids are anti-inflammatory and combined with medium chain triglyceride (MCT) and olive oil may provide a more efficacious form of intravenous lipid.
Immunonutrition is effective in improving outcome in a wide range of patients when applied enterally, particularly in malnourished individuals. Parenteral immunonutrition carries a higher risk but can be efficacious in selected patient groups for whom enteral nutrition is problematic.
Three marketing varieties of almonds; Carmel, Mission, and Nonpareil; were analyzed for proximate composition and protein nutritive quality. Moisture, lipids, protein, ash, sugars, and tannins ranges were 3.05-4.33%, 43.37-47.50%, 20.68-23.30%, 3.74-4.56%, 5.35-7.45%, and 0.12-0.18%, respectively. No detectable hemagglutinating and trypsin inhibitory activities were present in Carmel, Mission, and Nonpareil almonds. Amino acid analyses indicated the sulfur amino acids (methionine + cysteine), lysine, and threonine to be the first, second, and third limiting amino acids in almonds when compared to the recommended amino acid pattern for children 2-5-year old. However, compared to the recommended amino acid pattern for adults, sulfur amino acids were the only limiting amino acids in almonds tested. True Protein Digestibility (% TPD) values for Carmel, Mission, and Nonpareil were 88.55 +/- 1.26, 92.25 +/- 1.05, and 82.62 +/- 1.47, respectively. Protein Digestibility Corrected Amino Acid Scoring (PDCAAS) values suggested almond proteins to be of poor nutritional quality.
Although an increase in nitric oxide (NO) in muscle is reported to improve the outcome of deflazacort treatment for mdx mouse muscular dystrophy, the genetic homologue of Duchenne muscular dystrophy (DMD), the impact such treatment on the functional outcomes of the disease, including fiber susceptibility to exercise-induced injury, is not established. Experiments were designed to test whether treatment with deflazacort and L-arginine (a substrate for NO synthase, NOS) would change the extent of fiber injury induced by 24 h of voluntary exercise. The impact of exercise-related injury to induce a secondary regenerative response by muscle was also examined as corroborating evidence of muscle damage. Dystrophic mdx mice were treated for 3 wk with placebo, deflazacort, or deflazacort plus either L-arginine or N(G)-nitro-L-arginine methyl ester (a NOS inhibitor). Deflazacort, especially combined with L-arginine, spared quadriceps muscle from injury-induced regeneration (myf5 expression) compared with placebo treatment, despite an increase in membrane permeability immediately after exercise (assessed by Evans blue dye infiltration). Deflazacort alone prevented the typical progressive loss of function (measured as voluntary distance run over 24 h) that was observed 3 months later in placebo-treated mice. Therefore, combined deflazacort plus L-arginine treatment spared mdx dystrophic limb muscle from exercise-induced damage and the need for regeneration and induced a persistent functional improvement in distance run. Results suggest a potential new treatment option for improving the quality of life for boys with DMD.
Five feedstuffs were oxidized using performic acid, and these, along with their unoxidized counterparts, were acid hydrolyzed for multiple times (0-144 h) in degassed and vacuum-sealed glass tubes. The methionine sulfone, cysteic acid, methionine, and cysteine contents were determined for each hydrolysis time. Least-squares nonlinear regression of the sulfur amino acid contents and hydrolysis time was used to predict the actual sulfur amino acid content as well as the hydrolysis and loss rates. Least-squares nonlinear regression estimates for methionine content compared well with those of methionine sulfone for most of the feedstuffs tested. In contrast, the estimates for cysteine agreed poorly with cysteic acid. The loss rates during acid hydrolysis for methionine, methionine sulfone, and cysteic acid were low. Overall, acid hydrolysis in an evacuated sealed tube for 24 h without prior oxidation is suitable for methionine, but not cysteine, quantitation in some complex feedstuffs.
Hemp − Background of Industrial Hemp
- Manitoba Agriculture