Determination of bioactivities of hemp seed flour protein hydrolysates
Project no. 24033 · Status: Kapanmış (Yayın bekleniyor) · 2022
Summary
<p>Hemp seed is a valuable source of nutrition. Hemp seed meal, remaining after oil extraction, is a valuable protein source. Despite its high protein content, the use of hemp flour for nutrition is not widespread due to its low solubility and digestibility constraints. This study aimed to obtain protein hydrolysates with potential health benefits using hemp seed meal as a substrate and to determine the antioxidant and antidiabetic effects of these hydrolysates. Hemp seeds were ground into flour and the oil was extracted. Hemp protein isolate was obtained by successive alkali extraction and acid precipitation of the defatted hemp flour. The hemp protein isolate was hydrolyzed with Alkalase 2.5 L PF (2.5 AU A/g, Novozymes (Denmark)) enzyme at different enzyme concentrations and times. The degree of hydrolysis (%DH) of the hydrolysates was found to be highest at 69.86 ± 0.72%. The molecular weights of the obtained hydrolysates were determined to be < 6.5 kDa. The highest antioxidant capacity of hemp protein hydrolysates (HPH) was found to be 224.1 ± 1.33 mg trolox/g HPH for ABTS, and 157.37 ± 1.67 mg trolox/g HPH for DPPH. The enzymatic hydrolysis process applied to hemp protein isolate showed a positive effect on antioxidant capacity. An in vitro α-glucosidase enzyme inhibition test was conducted to investigate the antidiabetic effect of hemp protein hydrolysates, and an inhibition of 62.30 ± 4.53% was determined at a concentration of 27.78 mg/ml HPH. The antidiabetic effect of hydrolysates with the highest α-glucosidase inhibitory activity was demonstrated in the <em>in ovo</em> chicken embryo model (HET-CAM). Bioactive peptides derived from hemp seed demonstrated potential antidiabetic effects on type 2 diabetes.</p>