Comparing the Effectiveness of Three Different Biorefinery Processes at Recovering Bioactive Products from Hemp (Cannabis sativa L.) Byproduct

A comprehensive review on hempseed protein: Production, functional and nutritional properties, novel modification methods, applications, and limitations

With the global population on the rise, challenges in meeting protein demands are amplified by recent crises, prompting a swift shift to alternative protein sources due to disruptions in the supply chain. Plant-based proteins are gaining momentum due to economic, cultural, and environmental considerations, aligning with the preference for sustainable diets and resulting in more affordable plant-based products. The distinction between drug and industrial hemp fuels demand for its nutritional value, digestibility, low allergenicity, and bioactive properties. Industrial hempseed, featuring minimal Δ9-Tetrahydrocannabinol (THC) content (<0.2 %), emerges as a promising crop, offering high-quality protein and oil. The de-oiled hempseed cake stands as an eco-friendly and promising protein source enriched with phenolic compounds and fiber. Ongoing research seeks to enhance techno-functional properties of hempseed protein, surmounting initial limitations for integration into various foods. A range of techniques, both conventional and innovative, optimize protein characteristics, while modifying plant-based protein structures augments their application potential. Modification approaches like ultrasound, high-pressure homogenization, conjugation, complexation, fibrillization, and enzymatic methods enhance hempseed protein functionality. The review critically evaluates the techno-functional attributes of hempseed protein and explores strategies for customization through structural modifications. Lastly, the review assesses its composition, potential as a plant-based source, addresses challenges, and discusses strategies for enhanced functionality.

Beneficial metabolic transformations and prebiotic potential of hemp bran and its alcalase hydrolysate, after colonic fermentation in a gut model

Hemp seed bran (HB) is an industrial food byproduct that is generally discarded. Knowledge on the functional capabilities of HB is limited and it is not known the impact of HB on human colon microbiota, where vegetable fibers are metabolized. In this work, we investigated in depth the prebiotic potential of HB and HB protein extract hydrolyzed by alcalase (HBPA) in comparison to fructooligosaccharides (FOS) after human distal colonic fermentation using MICODE (multi-unit in vitro colon gut model). During the 24 h of fermentation, metabolomics (SPME GC/MS) and microbiomics (MiSeq and qPCR) analyses were performed. The results indicated that HBPA on a colonic fermentation had a higher prebiotic index than HB (p < 0.05), and slightly lower to that of FOS (p > 0.05). This feature was described and explained as HBPA colonic fermentation produces beneficial organic fatty acids (e.g. Pentanoic and Hexanoic acids); reduces detrimental phenol derivates (e.g. p-Cresol); produces bioactives VOCs (e.g. Acetophenone or 4-Terpineol); increases beneficial bacteria (e.g. 1.76 fold and 2.07 fold more of Bifidobacterium bifidum and Bacteroides fragilis, respectively) and limits opportunistic bacteria (e.g. 3.04 fold and 2.07 fold less of Bilophila wadsworthia and Desulfovibrio, respectively). Our study evidenced the prebiotic role of HB and HBPA, and within the principles of OneHealth it valorizes a byproduct from the queen plant of sustainable crops as a food supplement.

Physicochemical and Antioxidant Properties of Industrial Hemp Seed Protein Isolate Treated by High-Intensity Ultrasound

Ultrasound is one of the non-thermal, green, and novel technologies used to functionalize plant proteins. We recently determined the optimum conditions of high-intensity ultrasound (HIUS) treatment for maximum solubility and investigated the functional properties of hemp seed protein isolate (HSPI) under the optimal conditions. In this study, we analyzed changes in primary, secondary, and tertiary structures, physical microstructures, thermal stability, and antioxidant capacity of ultrasound-applied hemp protein isolate (HSPI-HIUS). The free SH group content (+59%) and zeta potential (+25%) increased upon ultrasound treatment. The electrophoretic protein patterns of HSPI showed no significant change after HIUS treatment. The FTIR spectrum revealed the wavenumber shifts in Amid 1 and 2 regions of protein. The denaturation temperature and the ratio of β-structure increased after sonication. Antioxidant properties of hemp seed protein isolates were increased by 38% by ultrasound treatment. The obtained data in this study showed that HIUS treatment would be promising for improving the functional, physicochemical, and antioxidant properties of HSPI.

Antioxidant and Angiotensin I-Converting Enzyme (ACE) Inhibitory Peptides Obtained from Alcalase Protein Hydrolysate Fractions of Hemp (Cannabis sativa L.) Bran

Proteins from hemp bran (HPB), a byproduct of the hemp seed food-processing chain, were chemically extracted, hydrolyzed by Alcalase, and separated by membrane ultrafiltration into four fractions (MW <1, 1-3, 3-5, and >5 kDa). The antioxidant and antihypertensive properties of the initial extract and the fractions were evaluated by in vitro assays for their ability to scavenge radical species, bind with metal ions, reduce ferric ions, and inhibit angiotensin-converting enzyme (ACE) activity. Bioactive peptides were identified by high-resolution mass spectrometry and sequence comparison with BIOPEP and BioPep DB databases. The hydrolysate was strongly antioxidant and ACE-inhibiting; the most bioactive peptides were further concentrated by ultrafiltration. Of the 239 peptides identified, 47 (12 antioxidant and 35 ACE-inhibitory) exhibited structural features correlated with the specific bioactivity. These results highlight the promise of hydrolysate and size-based HPB fractions as natural functional ingredients for the food or pharmaceutical industry.