Artículo
Nutritional composition, ultrastructural characterization, and peptidome profile of antioxidant hemp protein hydrolysates
Autor/es | Montserrat de la Paz, Sergio
Rivero-Pino, Fernando Villanueva, Álvaro Toscano Sánchez, María del Rocío Martín Rubio, María Esther Millán, Francisco Millán-Linares, María del Carmen |
Departamento | Universidad de Sevilla. Departamento de Biología Celular Universidad de Sevilla. Departamento de Bioquímica Médica y Biología Molecular e Inmunología |
Fecha de publicación | 2023 |
Fecha de depósito | 2023-03-31 |
Publicado en |
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Resumen | Hemp is the term commonly used to refer to the variety of Cannabis sativa L. cultivated for industrial purposes. The seeds have gained interest in recent years as functional foods due to their nutritional composition and ... Hemp is the term commonly used to refer to the variety of Cannabis sativa L. cultivated for industrial purposes. The seeds have gained interest in recent years as functional foods due to their nutritional composition and high content of protein and bioactive compounds. In this study, ten hemp protein hydrolysates (HPHs) were obtained by enzymatic hydrolysis with Alcalase and Flavourzyme from hemp protein isolate (HPI) and their antioxidant properties (DPPH radical scavenging activity, beta-carotene activity and ferric ion reducing antioxidant power (FRAP)) were evaluated. Shorter peptide sequences, mainly obtained with Flavourzyme, were found to react with free radicals more easily. The peptidome of all the hydrolysates was characterized, identifying, and quantifying the peptides. Furthermore, 19 unique peptides were assessed by in silico tools to hypothesize those that could be responsible of the bioactivity reported for the hydrolysates. From the identified peptides, based on the molecular features and the predictions, the peptides KNAIYTPH, EERPGHF, and KNGMMAPH, among others, are proposed to be highly contributing to the antioxidant activity of the hydrolysates. |
Agencias financiadoras | Junta de Andalucía |
Identificador del proyecto | US-1381492 |
Cita | Montserrat de la Paz, S., Rivero-Pino, F., Villanueva, Á., Toscano Sánchez, M.d.R., Martín Rubio, M.E., Millán, F. y Millán-Linares, M.d.C. (2023). Nutritional composition, ultrastructural characterization, and peptidome profile of antioxidant hemp protein hydrolysates. Food Bioscience, 53, 102561. https://doi.org/10.1016/j.fbio.2023.102561. |
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Nutritional composition.pdf | 2.469Mb | [PDF] | Ver/ | |