Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Enzymatic preparation and antioxidant activities of protein hydrolysates from hemp (Cannabis sativa L.) seeds

  • Hyeon-Ji Yoon (Department of Food Science and Technology, Keimyung University) ;
  • Gyu-Hyeon Park (Department of Food Science and Technology, Keimyung University) ;
  • Yu-Rim Lee (Department of Food Science and Technology, Keimyung University) ;
  • Jeong-Min Lee (Department of Food Science and Technology, Keimyung University) ;
  • Hyun-Lim Ahn (Department of Food Science and Technology, Keimyung University) ;
  • Syng-Ook Lee (Department of Food Science and Technology, Keimyung University)
  • Received : 2023.03.30
  • Accepted : 2023.04.28
  • Published : 2023.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

Hemp (Cannabis sativa L.) seeds have recently been attracting attention as a new high-value-added food material owing to their excellent nutritional properties, and research on the development of functional food materials using hemp seeds is actively progressing. This study aimed to evaluate the antioxidant properties of hemp seed protein hydrolysates. Protein hydrolysates were prepared from defatted hemp seed powder (HS) by enzymatic hydrolysis using five different proteases (alcalase, bromelain, flavourzyme, neutrase, and papain). 2,4,6-trinitrobenzene sulfonic acid (TNBS) assay and SDS-PAGE analysis revealed that HS showed a high degree of hydrolysis after treatment with each enzyme except papain. The total polyphenol content of the protein hydrolysates (<3 kDa) and the RC50 values obtained from two different antioxidant tests showed that alcalase hydrolysate (HSA) had a relatively high level of antioxidant capacity. In addition, treatment with HSA (25-100 ㎍/mL) significantly inhibited linoleic acid peroxidation. These results suggest that hemp seed protein hydrolysates are potential sources of natural antioxidants. Future studies will focus on the identification of active peptides from HSA.

Keywords

Acknowledgement

This work was supported by K-Cloud College in Keimyung University funded by the Ministry of Education, Korea.

References

  1. Barthkien E, Schleining G, Krungleviciute V, Zadeike D, Zavistanaviciute P, Dimaite I, Kuzmaite I, Riskeviciene V, Juodeikiene G. Development and quality evaluation of lactofermented product based on hulled and not hulled hempseed (Cannabis sativa L.). LWTFood Sci Technol, 72, 544-551 (2016)
  2. Cho HR, Lee YJ, Hong JE, Lee SO. Enzymatic preparation and antioxidant activities of protein hydrolysates from Gryllus bimaculatus. Korean J Food Sci Technol, 51, 473-479 (2019)
  3. Choi DW, Kim NH, Song KB. Isolation of ironbinding peptides from sunflower (Helianthus annuus L.) seed protein hydrolysates. J Korean Soc Food Sci Nutr, 42, 1162-1166 (2013)
  4. Chung SK, Osawa T, Kawakishi S. Hydroxyl radicalscavenging effects of spices and scavengers from brown mustard (Brassica nigra). Biosci Biotech Bioch, 61, 118-123 (1997)
  5. Duan YS, Kim MA, Seong JH, Chung HS, Kim HS. Antioxidative activities of various solvent extracts from haw (Crataegus pinnatifida Bunge). Korean J Food Preserv, 21, 246-253 (2014)
  6. Halliwell B, Gutteridge JMC. Role of free radical and catalytic metal ions in human disease: An overview. Method Enzymol, 186, 1-85 (1990)
  7. Jeong MN, Cho JW, Shin JI, Jeon YJ, Kim JH, Lee SJ, Kim ES, Lee K. Hempseed oil induces reactive oxygen species-and C/EBP homologous protein-mediated apoptosis in MH7A human rheumatoid arthritis fibroblast-like synovial cells. J Ethnopharmacol, 154, 745-752 (2014)
  8. Jung H, Min B, Kwak HS. Physiological effects of casein-derived bioactive peptides. Korean J Food Sci Ani Resour, 29, 659-667 (2009)
  9. Kim SY, Jo JM, Gam DH, Kim JW. Enhancement of polyphenol production and anti-oxidant effects using enzyme hydrolysis of rice bran protein. J Adv Eng and Tech, 12, 129-135 (2019)
  10. Lee KH, Senevirathne M, Ahn CB, Je JY. Biological compounds extracted from Codium fragile by enzymatic hydrolysis and their biological activities. J Korean Soc Food Sci Nutr, 39, 953-959 (2010)
  11. Lee SO, Lee HJ, Yu MH, Im HG, Lee IS. Total polyphenol contents and antioxidant activities of methanol extracts from vegetables produced in Ullung island. Korean J Food Sci Technol, 37, 233-240 (2005)
  12. Maroon J, Bost J. Review of the neurological benefits of phytocannabinoids. Surg Neurol Int, 9 (2018)
  13. Park BY, Yoon KY. Condition for hydrolysis of perilla seed meal protein for producing hydrolysates and ultrafiltered peptides and their antioxidant activity. Korean J Food Preserv, 25, 605-612 (2018)
  14. Park SB, Lee DS, Kang JY, Kim JM, Park SK, Kang JE, Kwon BS, Park SH, Lee CJ, Lee U, Heo HJ. Protective effect on neuronal cells of Orostachys japonicus A. Berger extract against reactive oxygen species-induced neuronal cytotoxicity and active compounds. Korean J Food Sci Technol, 49, 524-531 (2017)
  15. Park SY, Lee JS, Baek HH, Lee HG. Purification and characterization of antioxidant peptides from soy protein hydrolysate. J Food Biochem, 34, 120-132 (2010)
  16. Rodringuez Martin NM, Montserratde la Paz S, Toscano R, Grao Cruces E, Villanueva A, Pedroche J, Millan F, Millan Linares MC. Hemp (Cannabis sativa L.) protein hydrolysates promote anti-inflammatory response in primary human monocytes. Biomolecules, 10, 803 (2020)
  17. Seol KH, Chang OK, Kim MK, Han GS, Jeong SG, Park BY, Ham JS. Production of bioactive peptides from milk. Korean J Dairy Sci Technol, 30, 37-44 (2012)
  18. Sohn HY, Kim MN, Kim YM. Current status and prospects for the hemp bioindustry. J Life Sci, 31, 677-685 (2021)
  19. Suh HJ, Kim YS, Park SG, Park S. Antioxidant and antibacterial activities of hot water and enzyme extracts from plants containing tannin pigment. Korean J Food Preserv, 26, 667-672 (2019)
  20. Tang CH, Wang XS, Yang XQ. Enzymatic hydrolysis of hemp (Cannabis sativa L.) protein isolate by various proteases and antioxidant properties of the resulting hydrolysates. Food Chem, 114, 1484-1490 (2009)
  21. Yoo ID, Kim JP, Kim WG, Yun BS, Ryoo IJ. Development of new natural antioxidants for cosmeceuticals. J Soc Cosmet Scientists Korea, 31, 349-357 (2005)
  22. Yoo SH, Seo KH, Chon JW, Kim HS, Song KY, Lim JS, Yoon SS, Paik HD, Yoon YC. Studies on the development of improved health beverages containing bioactive peptide from hydrolysates of cheese whey protein: A review. Korean J Dairy Sci Technol, 31, 109-125 (2013)
  23. Yoon YC, Kim BH, Kim JK, Lee JH, Park YE, Kwon GS, Hwang HS, Lee JB. Verification of biological activities and tyrosinase inhibition of ethanol extracts from hemp seed (Cannabis sativa L.) fermented with lactic acid bacteria. J Life Sci, 28, 688-696 (2018)
  24. Yu MH, Lee HS, Cho HR, Lee SO. Enzymatic preparation and antioxidant activities of protein hydrolysates from Tenebrio molitor larvae (Mealworm). J Korean Soc Food Sci Nutr, 46, 435-441 (2017)