Production, digestibility and allergenicity of hemp (Cannabis sativa L.) protein isolates

Autor: Gianluca Picariello, Alessia Ramondo, Pasquale Ferranti, Gianfranco Mamone, Maria Adalgisa Nicolai
Přispěvatelé: Mamone, Gianfranco, Picariello, Gianluca, Alessia, Ramondo, Nicolai, MARIA ADALGISA, Ferranti, Pasquale
Rok vydání: 2019
Předmět:
Proteomics
Hemp protein isolate
Protein Hydrolysates
030309 nutrition & dietetics
Flour
Foodomics
Cannabis sativa L
Hemp seed proteome
Hemp protein digestibility
Edestin
Mass spectrometry
Two dimensional electrophoresis
Hydrolysate
Crop
03 medical and health sciences
Residue (chemistry)
Ingredient
0404 agricultural biotechnology
Storage protein
Food science
Cannabis
Plant Proteins
chemistry.chemical_classification
0303 health sciences
biology
Hypoallergenic
04 agricultural and veterinary sciences
Cannabis sativa
Allergens
040401 food science
Enzyme
chemistry
Cannabis sativa L.
Hemp protein isolate
Hempseed proteome
Foodomics
Hemp protein digestibility
Edestin
Mass spectrometry
Two dimensional electrophoresis
Digestibility
Seeds
biology.protein
Digestion
Peptides
Food Hypersensitivity
Food Science
Zdroj: Food research international 115 (2019): 562–571. doi:10.1016/j.foodres.2018.09.017
info:cnr-pdr/source/autori:Gianfranco Mamone, Gianluca Picariello, Alessia Ramondo, Maria Adalgisa Nicolai, Pasquale Ferranti/titolo:Production, digestibility and allergenicity of hemp (Cannabis sativa L.) protein isolates/doi:10.1016%2Fj.foodres.2018.09.017/rivista:Food research international/anno:2019/pagina_da:562/pagina_a:571/intervallo_pagine:562–571/volume:115
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2018.09.017
Popis: Hemp (Cannabis sativa L.), traditionally cultivated for industrial use and harvested for fibers and seeds, has raised much interest as a sustainable crop in the last years. Recently, hemp seeds and derived oil have started to be used in a variety of food products. Hemp-based food products are considered less allergenic than those from other edible seeds, although this statement has never been experimentally verified. In this study high purity grade hemp flour (HF) and hemp protein isolate (HPI) were obtained through a fast and cheap process starting from defatted hemp cakes, a residue of hempseed oil extraction. HPI resulted enriched at nearly 86% protein, mainly constituted by the storage protein edestin (accounting for 70% total protein). In vitro protein digestibility was determined using a static model of gastrointestinal digestion (GID), which included a final step with purified brush border membrane (BBM) enzyme preparations. HF and HPI showed a high degree of digestibility. The survival of potential bioactive and/or allergenic peptide sequences in digests was investigated by peptidomic analysis. Only a limited number of sequences survived GID. Among them, fragments from 12 seed proteins. These fragments were precursors of sequences with potential bioactive peptides, which might justify the bioactivity of HPI hydrolysates, reported in previous studies. More importantly, all known hemp allergens, including the major thaumatin-like protein and LTP, were entirely eliminated by the HPI production process, neither fragments of the proteins were present after GID. These data support the use of HPI as an ingredient for hypoallergenic foods.
Databáze: OpenAIRE
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