Antioxidant and ACE-inhibitory activities of hemp ( Cannabis sativa L.) protein hydrolysates produced by the proteases AFP, HT, Pro-G, actinidin and zingibain

Teh, Sue-Siang; Bekhit, Alaa El‐Din A.; Carne, Alan; Birch, John

doi:10.1016/j.foodchem.2016.02.057

Cited by 72 publications

(35 citation statements)

References 24 publications

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“…Wang et al. () and Teh, Bekhit, Carne, and Birch () confirmed that hydrolysis improved surface hydrophobicity of HPI, but extensive hydrolysis decreased it. Soluble aggregates can form by the hydrophobic association of peptides.…”

Section: Structural Modification For Functionality Improvementmentioning

confidence: 92%

“…Several researchers have applied this structure-modifying technique to improve the functionality of HPI (Isingguzo, 2011;Tang et al, 2009;Wang et al, 2009;Yin et al, 2008).Commercial proteases, such as alcalase, flavourzyme, neutrase, protamex, pepsin, and trypsin, are generally used. Wang et al (2009) andBirch (2016) confirmed that hydrolysis improved surface hydrophobicity of HPI, but extensive hydrolysis decreased it. Soluble aggregates can form by the hydrophobic association of peptides.…”

Section: Enzymatic Hydrolysismentioning

confidence: 96%

“…Girgih et al, 2014a r HT (bacterial) produced the highest ACE-inhibitory activity of alkali-and acid-extracted HPI among all microbial and plant proteases (AFP, HT, protease G, actinidin, and zingibain). Teh et al, 2016 r Four peptides (GVLY, IEE, LGV, and RVR) were identified from HPH by extensive chemical hydrolysis (6 M HCl). GVLY possessed the highest ACE-inhibitory activity, while IEE was almost inactive in inhibiting ACE.…”

Section: Health Benefitsmentioning

confidence: 99%

“…Teh et al, 2016 r The hydrolysates obtained using pancreatin exhibited stronger DPPH antiradical activity as well as reducing power than that derived by alcalase treatment. Zn 2+ -binding capacity of HPHs was lower than that of HPI, but the water-soluble Zn 2+ -HPH complex was more abundant in HPHs.…”

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confidence: 95%

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Processing, Nutrition, and Functionality of Hempseed Protein: A Review

Wang

Xiong

2019

Comp Rev Food Sci Food Safe

153

107

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The increasing demand for plant proteins, along with rising awareness of the nutritional and functional roles of dietary proteins, has prompted the nutrition and food industry to explore nontraditional protein sources. Hempseed protein with its excellent nutritional value and superior digestibility has drawn great interest in both scientific and industrial fields. In this review, the chemistry and nutritional quality of hempseed protein and the health benefits of bioactive peptides derived thereof are highlighted. Processing, functionality, and application of various hemp protein products, including hempseed meal, hemp protein concentrates, and hemp protein isolates, are discussed. Moreover, recent advances in technological innovation to improve hempseed protein functionality are introduced. The objective of this review is to provide an updated summary of the research on hempseed protein and to fill the knowledge gap in the exploitation of potential nutritional, health, and processing benefits of this emerging protein source.

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Section: Structural Modification For Functionality Improvementmentioning

confidence: 92%

Section: Enzymatic Hydrolysismentioning

confidence: 96%

Section: Health Benefitsmentioning

confidence: 99%

mentioning

confidence: 95%

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Processing, Nutrition, and Functionality of Hempseed Protein: A Review

Wang

Xiong

2019

Comp Rev Food Sci Food Safe

153

107

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“…Furthermore, there is growing evidence to support the fact that some hydrolysates/ peptides have multifunctional activity. Hydrolysates generated from milk (Hern andez-Ledesma et al, 2007a;L opez-Exp osito et al, 2007;Tavares et al, 2011), potato (Pihlanto et al, 2008) and hemp (Teh et al, 2016) proteins have been reported to have both ACE inhibitory and antioxidant activity. In order for food protein hydrolysis to be adopted as a viable approach in the production of bioactive peptides, it is essential that this process is transferable to large scale.…”

Section: Introductionmentioning

confidence: 99%

Identification of angiotensin converting enzyme inhibitory and antioxidant peptides in a whey protein concentrate hydrolysate produced at semi‐pilot scale

O’Keeffe

Conesa

Fitzgerald

2017

Int J of Food Sci Tech

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Summary Antioxidant and angiotensin converting enzyme (ACE) inhibitory peptides were identified in a 5 kDa ultrafiltration permeate of a whey protein hydrolysate generated at semi‐pilot scale. Further laboratory scale ultrafiltration of this 5 kDa permeate resulted in a 0.65 kDa permeate with antioxidant, (1.11 ± 0.074 μmol TE per mg dry weight, oxygen radical absorbance capacity, ORAC) and ACE inhibitory (ACE IC50 0.215 ± 0.043 mg mL−1) activities. Semi‐preparative (SP) reverse phase high‐performance liquid chromatography (RP‐HPLC) of the 0.65 kDa permeate resulted in a fraction (SP_F3) with a 4.4‐fold increase in ORAC activity (4.83 ± 0.45 μmol TE mg dry weight) and a 1.3‐fold increase in ACE inhibitory activity (84.35 ± 1.36% inhibition when assayed at 0.28 mg mL−1). Peptides within SP_F3 were identified using UPLC‐ESI‐MS/MS. Met‐Pro‐Ile had the highest ORAC activity (205.75 ± 12.08 μmol TE per mmol peptide) while Met‐Ala‐Ala and Val‐Ala‐Gly‐Thr had the highest ACE inhibitory activities (IC50:515.50 ± 1.11 and 610.30 ± 2.41 μm, respectively).

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Hempseed

Oomah

2022

Molecular Mechanisms of Functional Food

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Antioxidant and ACE-inhibitory activities of hemp ( Cannabis sativa L.) protein hydrolysates produced by the proteases AFP, HT, Pro-G, actinidin and zingibain

Cited by 72 publications

References 24 publications

Processing, Nutrition, and Functionality of Hempseed Protein: A Review

Processing, Nutrition, and Functionality of Hempseed Protein: A Review

Identification of angiotensin converting enzyme inhibitory and antioxidant peptides in a whey protein concentrate hydrolysate produced at semi‐pilot scale

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