Effect of heating on the digestibility of isolated hempseed (Cannabis sativa L.) protein and bioactivity of its pepsin-pancreatin digests

被引：28
|
作者：
Lin, Yang [1 ,2 ]
Pangloli, Philipus [1 ]
Meng, Xianjun [2 ]
Dia, Vermont P. [1 ]
机构：
[1] Univ Tennessee, Dept Food Sci, Knoxville, TN 37996 USA
[2] Shenyang Agr Univ, Coll Food Sci, Shenyang 110866, Liaoning, Peoples R China
来源：
FOOD CHEMISTRY | 2020年 / 314卷
关键词：
Anti-colon cancer; Anti-inflammatory; Antioxidant; Heat pretreatment; Digestion; Cannabis sativa L; Hempseed protein; WHEY-PROTEIN; ANTIOXIDANT PROPERTIES; PEPTIDES; PRETREATMENT; HYDROLYSIS; PRESSURE; INFLAMMATION; ENZYMOLYSIS; MECHANISM; PRODUCTS;
D O I：
10.1016/j.foodchem.2020.126198
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The objective was to investigate the effects of heat pretreatment and simulated gastrointestinal digestion on potential antioxidant, anticancer and anti-inflammatory activities of hempseed (Cannabis sativa L.) proteins. Unheated isolated hempseed protein (IHP) and its heated counterparts (100 degrees C, 15 min and 30 min, termed as HP15D and HP30D) were hydrolyzed sequentially with pepsin and pancreatin and analyzed for digestibility and bioactivity (antioxidant, anti-proliferative and anti-inflammatory properties). Heat pretreatment led to an increase of low molecular weight proteins and degree of hydrolysis, and decrease of concentration of soluble protein, which means heat pretreated can significantly improve the digestibility of IHP. Pepsin-pancreatin digests released from heat pretreated IHP possessed less antioxidant, antiproliferative and anti-inflammatory properties than digests from unheated IHP. In conclusion, heat pre-treatment improved the digestibility of IHP but the resulting digests from heated IHP had lower bioactivity.
引用
收藏
页数：7
相关论文
共 26 条
  • [1] Copper chelating protein hydrolysate from Salvia hispanica L. by pepsin-pancreatin treatment
    Latha, B. V.
    Likhitha, R.
    Kumar, M. . Chethan
    CURRENT RESEARCH IN FOOD SCIENCE, 2021, 4 : 829 - 839
  • [2] Production, digestibility and allergenicity of hemp (Cannabis sativa L.) protein isolates
    Mamone, Gianfranco
    Picariello, Gianluca
    Ramondo, Alessia
    Nicolai, Maria Adalgisa
    Ferranti, Pasquale
    FOOD RESEARCH INTERNATIONAL, 2019, 115 : 562 - 571
  • [3] Bromelain Hydrolysis Modified the Functionality, Antioxidant, and Anti-Inflammatory Properties of Hempseed (Cannabis sativa L.) Protein Isolated at pH 12
    Saad, Joshua S.
    Dia, Vermont P.
    ACS FOOD SCIENCE & TECHNOLOGY, 2023, 3 (06): : 1049 - 1056
  • [4] Hempseed protein (Cannabis sativa L.): Influence of extraction pH and ball milling on physicochemical and functional properties
    Julakanti, Sharath
    Charles, Anto Pradeep Raja
    Zhao, Jing
    Bullock, Fitzroy
    Syed, Rabia
    Myles, Yvonne
    Wu, Ying
    FOOD HYDROCOLLOIDS, 2023, 143
  • [5] Effect of Hempseed Cake (Cannabis sativa L.) Incorporation on the Physicochemical and Antioxidant Properties of Reconstructed Potato Chips
    Feng, Xiaoyu
    Sun, Guoxiao
    Fang, Zhongxiang
    FOODS, 2022, 11 (02)
  • [6] In Vitro Digestibility, Biological Activity, and Physicochemical Characterization of Proteins Extracted from Conventionally and Organically Cultivated Hempseed (Cannabis sativa L.)
    Khalesi, Mohammadreza
    Gcaza, Luthando
    FitzGerald, Richard J. J.
    MOLECULES, 2023, 28 (03):
  • [7] Effect of extrusion technology on hempseed (Cannabis sativa L.) oil cake: Polyphenol profile and biological activities
    Leonard, William
    Zhang, Pangzhen
    Ying, Danyang
    Xiong, Yun
    Fang, Zhongxiang
    JOURNAL OF FOOD SCIENCE, 2021, 86 (07) : 3159 - 3175
  • [8] Sorghum kafirin: Effect of ultrasonication on its pepsin-pancreatin digestibility and anti-inflammatory effects in lipopolysaccharide-induced THP-1 human macrophages
    Sullivan, Andrew
    Pangloli, Philipus
    Dia, Vermont P.
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2017, 253
  • [9] Antioxidant and angiotensin converting enzyme inhibitory activities of red lionfish (Pterois volitans L.) muscle protein hydrolysates obtained using pepsin-pancreatin system
    Chuc-Koyoc, A.
    Chel-Guerrero, L.
    Sosa-Crespo, I.
    Betancur-Ancona, D.
    Vioque, J.
    Gallegos-Tintore, S.
    INTERNATIONAL FOOD RESEARCH JOURNAL, 2024, 31 (01): : 215 - 227
  • [10] Physicochemical, functional and bioactive properties of hempseed (Cannabis sativa L.) meal, a co-product of hempseed oil and protein production, as affected by drying process
    Lin, Yang
    Pangloli, Philipus
    Dia, Vermont P.
    FOOD CHEMISTRY, 2021, 350
123