Hemp (Cannabis sativa L.) Protein Hydrolysates Promote Anti-Inflammatory Response in Primary Human Monocytes

Abstract

Hemp seeds have a wide variety of chemical compounds which present biological activity. Specifically, the focus on proteins and bioactive peptides are increasing as alternative sources of nutraceutical uses. In the literature, hemp protein products (HPPs) have reported antioxidant and anti-inflammatory properties. This study aimed to determine the inflammation-related modulatory effects of HPPs on lipopolysaccharide (LPS)-activated primary human monocytes. CD14+ cells were immunomagnetically isolated from buffy coats and the anti-inflammatory activity of hemp protein isolate (HPI) and hydrolysates (HPHs) was evaluated on LPS-stimulated human primary monocytes. The specific markers of inflammation, polarization, and chemoattraction were measured by RT-qPCR and ELISA assays. Our results showed that HPPs decreased the pro-inflammatory mediators (TNF-α, IL-1β, and IL-6) and increased the anti-inflammatory mediators (IL-10 and IL-4). In addition, M1 polarization marker gene expression (CCR7 and iNOS) was downregulated by HPPs and, M2 polarization marker gene expression (CD200R and MRC1) was upregulated. Finally, the mRNA expression of chemotaxis genes (CCR2 and CCL2) was downregulated by HPPs. In conclusion, this study suggests that HPPs may improve chronic inflammatory states and promote regenerative processes by reprogramming monocytes toward M2 polarization phenotype.

Antioxidant and Anti-Inflammatory Properties of Bioavailable Protein Hydrolysates from Lupin-Derived Agri-Waste

“…With the exception of milk and egg components, in general, more studies with plant material have B A C D been carried out [14]. Our results of LPH decreasing the expression of pro-inflammatory cytokines are similar to others shown in plant-protein hydrolysates, such as wheat, gluten, or hemp [45,46].…”

Antihypertensive and Antioxidant Activity of Chia Protein Techno-Functional Extensive Hydrolysates

“…In both cases, an initial sample was taken, before adding the enzyme, which was treated the same as the other samples. Alcalase and Flavourzyme are extensively used in the food industry, since their optimal hydrolytic activity is found in a mild pH range (7)(8)(9)(10) and their temperature between 50 and 70 • C, which is great interest to avoid contamination in the process by preventing bacterial growth. On the other hand, both enzymes are totally soluble in water, complying with the specifications recommended by the FAO (Food and Agriculture Organization of the United Nations) [30] and JECFA (Joint Committee of Experts on Food Additives) [31] related to enzymes for food use.…”

“…Taken together with the demand for new foods, many research groups have led the development of plant and animal protein hydrolysis processes in a wide range of raw materials, such as fish [8], asparagus [9], hemp [6,10], meat byproduct [11] and wheat gluten protein [12], among others. However, there are few studies that show the potential techno-functional uses of chia seed in the food industry and its application as a food ingredient containing peptides with biological activity.…”

Identification and Characterization of the Seed Storage Proteins and Related Genes of Cannabis sativa L.

“…In addition, the hydrolysates of plant protein have unique physiological functions (22,(25)(26)(27)(28)(29). After digestion with different proteases, the hydrolysates of HSP were demonstrated to exhibit various physiological activities in vitro as well as in vivo, with hemp proteins short-chain peptides such as WVYY and PSLPA exhibiting antioxidant ability, GVLY and LGV exhibiting anti-hypertension ability, and the hydrolysates exhibiting antiproliferative and hypocholesterolemic activities (30)(31)(32)(33)(34)(35)(36).…”