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Rusu IE, Marc (Vlaic) RA, Mureşan CC, Mureşan AE, Filip MR, Onica BM, Csaba KB, Alexa E, Szanto L, Muste S. Advanced Characterization of Hemp Flour ( Cannabis sativa L.) from Dacia Secuieni and Zenit Varieties, Compared to Wheat Flour. PLANTS 2021; 10:plants10061237. [PMID: 34207108 PMCID: PMC8234986 DOI: 10.3390/plants10061237] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 06/10/2021] [Accepted: 06/16/2021] [Indexed: 11/16/2022]
Abstract
The advanced characterization of flour from hemp seeds (edible fruits of Cannabis sativa L.) from the Dacia Secuieni and Zenit varieties, compared to wheat flour, was studied in this research. The aim was to present the characterization of 2 varieties, out of the 70 accepted in Europe, for human consumption. The varieties selected from hemp meet the THC level requirement (0.3 or 0.2% of the dry weight of the reproductive part of the female flowering plant) in seeds. Hemp flour was obtained by grinding. The flour samples were evaluated for physicochemical parameters (moisture, crude protein, lipids, ash, crude fiber), the content of micro and macro elements, fatty acids, amino acids, and carbohydrates. The total proteins in hemp flour are found in larger quantities by over 35% compared to wheat flour, and the lipids reach the threshold of 28%. The amount of mineral substances exceeds 3% in hemp flour, and the fibers exceed 26%, compared to 0.61% for wheat flour. The predominant mineral substances were K, Ca, Mg, p, Fe, and Mn. The predominant fatty acids were the unsaturated ones, predominantly being linoleic acid, followed by oleic and gamma-linoleic acid. In the case of amino acids, the highest amount is found in glutamic acid for hemp flours. As for carbohydrates, sucrose is found in the largest amount, followed by glucose and fructose. In conclusion, hemp flours have superior non-traditional characteristics to wheat flour, being a potential raw material for fortifying food or using them as such, having beneficial effects of consumption on the proper functioning of the human body.
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Affiliation(s)
- Iulian-Eugen Rusu
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3–5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.-E.R.); (A.E.M.); (K.B.C.); (L.S.); (S.M.)
| | - Romina Alina Marc (Vlaic)
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3–5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.-E.R.); (A.E.M.); (K.B.C.); (L.S.); (S.M.)
- Correspondence: (R.A.M.); (C.C.M.); Tel.: +40-740379436 (R.A.M.)
| | - Crina Carmen Mureşan
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3–5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.-E.R.); (A.E.M.); (K.B.C.); (L.S.); (S.M.)
- Correspondence: (R.A.M.); (C.C.M.); Tel.: +40-740379436 (R.A.M.)
| | - Andruţa Elena Mureşan
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3–5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.-E.R.); (A.E.M.); (K.B.C.); (L.S.); (S.M.)
| | - Miuţa Rafila Filip
- Raluca Ripan Institute for Research in Chemistry, Babeş-Bolyai University, 30 Fântânele Street, 400294 Cluj-Napoca, Romania;
| | - Bogdan-Mihai Onica
- Department of Environmental and Plant Protection, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania;
| | - Kádár Balázs Csaba
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3–5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.-E.R.); (A.E.M.); (K.B.C.); (L.S.); (S.M.)
| | - Ersilia Alexa
- Department of Food Control, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania”, 300641 Timisoara, Romania;
| | - Lidia Szanto
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3–5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.-E.R.); (A.E.M.); (K.B.C.); (L.S.); (S.M.)
| | - Sevastiţa Muste
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3–5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.-E.R.); (A.E.M.); (K.B.C.); (L.S.); (S.M.)
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Koko MY, Hassanin HA, Qi B, Han L, Lu K, Rokayya S, Harimana Y, Zhang S, Li Y. Hydrocolloids as Promising Additives for Food Formulation Consolidation: A Short Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1934004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Marwa Y.F. Koko
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Hinawi A.M. Hassanin
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baokun Qi
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Lu Han
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Keyang Lu
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Sami Rokayya
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yves Harimana
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Shuang Zhang
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yang Li
- Department of Food, Grease, and Vegetable Protein Engineering, School of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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53
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Sun X, Sun Y, Li Y, Wu Q, Wang L. Identification and Characterization of the Seed Storage Proteins and Related Genes of Cannabis sativa L. Front Nutr 2021; 8:678421. [PMID: 34164425 PMCID: PMC8215128 DOI: 10.3389/fnut.2021.678421] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Accepted: 05/12/2021] [Indexed: 12/22/2022] Open
Abstract
Hemp (Cannabis sativa L.) seed is emerging as a novel source of plant protein owing to its rich protein content and reasonable nutritional structure. In the current study, the storage proteins of hemp seed were extracted using different methods. The modified Osborne method yielded maximum extraction of the hemp seed storage proteins, while degreasing had little effect on the hemp seed protein (HSP) extraction. Protein identification results revealed that 11S globulin (edestin) was the most abundant protein in hemp seed, and the molecular weights of the two subunits of this protein were ~35 and 20 kDa, respectively. The second most abundant protein was 2S albumin (Cs2S), with a molecular weight of ~14–15 kDa. The least abundant protein was 7S vicilin-like protein (Cs7S), with a molecular weight of ~47 kDa. Subsequently, gene families encoding these three storage protein classes, including three genes for edestin, two for Cs2S, and one for Cs7S, were cloned and then analyzed for amino acid composition and structure. The three edestins were different in their amino acid sequences and calculated molecular weights. The analysis of coding sequences revealed a higher percentage of similarity (62.7%) between Edestin1 and Edestin3, while the similarity decreased significantly to ~57% between Edestin1 and Edestin2, and 58% between Edestin2 and Edestin3. The calculated protein molecular weight was the highest for the protein encoded by Edestin1 and the smallest for the protein encoded by Edestin2. All three edestins were rich in arginine, while Edestin3 had a higher methionine content relative to that in the other two, which proved that Edestin3 had a better nutritional value. Cs2S and Cs7S were different from those reported in previous studies. Therefore, it could be inferred that amino acid composition varies with different hemp cultivars. The current research brought significant theoretical advance in illuminating the understanding of hemp seed storage protein and would have significance for future research on improving the nutritional quality of hemp seed and developing bioactive peptides.
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Affiliation(s)
- Xin Sun
- Department of Biotechnology, Institute of Advanced Technology, Heilongjiang Academy of Sciences, Harbin, China
| | - Yao Sun
- Department of Biotechnology, Institute of Advanced Technology, Heilongjiang Academy of Sciences, Harbin, China
| | - Yao Li
- Department of Biotechnology, Institute of Advanced Technology, Heilongjiang Academy of Sciences, Harbin, China
| | - Qiong Wu
- Department of Biotechnology, Institute of Advanced Technology, Heilongjiang Academy of Sciences, Harbin, China
| | - Lei Wang
- Department of Biotechnology, Institute of Advanced Technology, Heilongjiang Academy of Sciences, Harbin, China
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Nevara GA, Muhammad SKS, Zawawi N, Mustapha NA, Karim R. Dietary Fiber: Fractionation, Characterization and Potential Sources from Defatted Oilseeds. Foods 2021; 10:754. [PMID: 33918108 PMCID: PMC8066650 DOI: 10.3390/foods10040754] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 02/23/2021] [Accepted: 02/24/2021] [Indexed: 01/30/2023] Open
Abstract
Dietary fiber (DF) has wide applications, especially in the food and pharmaceutical industries due to its health-promoting effects and potential techno-functional properties in developing functional food products. There is a growing interest in studies related to DF; nevertheless, there is less focus on the fractionation and characterization of DF. The characteristics of DF fractions explain their functionality in food products and provide clues to their physiological effects in food and pharmaceutical industrial applications. The review focuses on a brief introduction to DF and methods for its fractionation. It discusses the characterization of DF in terms of structural, physicochemical and rheological properties. The potential sources of DF from selected defatted oilseeds for future studies are highlighted.
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Affiliation(s)
- Gita Addelia Nevara
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (G.A.N.); (S.K.S.M.); (N.Z.)
- Department of Nutrition, Universitas Mohammad Natsir Bukittinggi, Sumatera Barat 26100, Indonesia
| | - Sharifah Kharidah Syed Muhammad
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (G.A.N.); (S.K.S.M.); (N.Z.)
| | - Norhasnida Zawawi
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; (G.A.N.); (S.K.S.M.); (N.Z.)
| | - Nor Afizah Mustapha
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia;
| | - Roselina Karim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia;
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Kotecka-Majchrzak K, Kasałka-Czarna N, Sumara A, Fornal E, Montowska M. Multispecies Identification of Oilseed- and Meat-Specific Proteins and Heat-Stable Peptide Markers in Food Products. Molecules 2021; 26:molecules26061577. [PMID: 33809348 PMCID: PMC7998630 DOI: 10.3390/molecules26061577] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 03/08/2021] [Accepted: 03/09/2021] [Indexed: 01/31/2023] Open
Abstract
Consumer demand for both plant products and meat products enriched with plant raw materials is constantly increasing. Therefore, new versatile and reliable methods are needed to find and combat fraudulent practices in processed foods. The objective of this study was to identify oilseed species-specific peptide markers and meat-specific markers that were resistant to processing, for multispecies authentication of different meat and vegan food products using the proteomic LC-MS/MS method. To assess the limit of detection (LOD) for hemp proteins, cooked meatballs consisting of three meat species and hemp cake at a final concentration of up to 7.4% were examined. Hemp addition at a low concentration of below 1% was detected. The LOD for edestin subunits and albumin was 0.9% (w/w), whereas for 7S vicilin-like protein it was 4.2% (w/w). Specific heat-stable peptides unique to hemp seeds, flaxseed, nigella, pumpkin, sesame, and sunflower seeds, as well as guinea fowl, rabbit, pork, and chicken meat, were detected in different meat and vegan foods. Most of the oilseed-specific peptides were identified as processing-resistant markers belonging to 11S globulin subunits, namely conlinin, edestin, helianthinin, pumpkin vicilin-like or late embryogenesis proteins, and sesame legumin-like as well as 2S albumins and oleosin isoforms or selected enzymic proteins.
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Affiliation(s)
- Klaudia Kotecka-Majchrzak
- Department of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland; (K.K.-M.); (N.K.-C.)
| | - Natalia Kasałka-Czarna
- Department of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland; (K.K.-M.); (N.K.-C.)
| | - Agata Sumara
- Department of Pathophysiology, Medical University of Lublin, Jaczewskiego 8b, 20-090 Lublin, Poland; (A.S.); (E.F.)
| | - Emilia Fornal
- Department of Pathophysiology, Medical University of Lublin, Jaczewskiego 8b, 20-090 Lublin, Poland; (A.S.); (E.F.)
| | - Magdalena Montowska
- Department of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland; (K.K.-M.); (N.K.-C.)
- Correspondence: ; Tel.: +48-61-848-7257
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56
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Mirpoor SF, Giosafatto CVL, Porta R. Biorefining of seed oil cakes as industrial co-streams for production of innovative bioplastics. A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.014] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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57
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Biochemical aspects of seeds from Cannabis sativa L. plants grown in a mountain environment. Sci Rep 2021; 11:3927. [PMID: 33594196 PMCID: PMC7887209 DOI: 10.1038/s41598-021-83290-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Accepted: 01/22/2021] [Indexed: 01/31/2023] Open
Abstract
Cannabis sativa L. (hemp) is a versatile plant which can adapt to various environmental conditions. Hempseeds provide high quality lipids, mainly represented by polyunsaturated acids, and highly digestible proteins rich of essential aminoacids. Hempseed composition can vary according to plant genotype, but other factors such as agronomic and climatic conditions can affect the presence of nutraceutic compounds. In this research, seeds from two cultivars of C. sativa (Futura 75 and Finola) grown in a mountain environment of the Italian Alps were analyzed. The main purpose of this study was to investigate changes in the protein profile of seeds obtained from such environments, using two methods (sequential and total proteins) for protein extraction and two analytical approaches SDS-PAGE and 2D-gel electrophoresis, followed by protein identification by mass spectrometry. The fatty acids profile and carotenoids content were also analysed. Mountain environments mainly affected fatty acid and protein profiles of Finola seeds. These changes were not predictable by the sole comparison of certified seeds from Futura 75 and Finola cultivars. The fatty acid profile confirmed a high PUFA content in both cultivars from mountain area, while protein analysis revealed a decrease in the protein content of Finola seeds from the experimental fields.
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58
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Kotecka-Majchrzak K, Sumara A, Fornal E, Montowska M. Proteomic analysis of oilseed cake: a comparative study of species-specific proteins and peptides extracted from ten seed species. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:297-306. [PMID: 32629549 DOI: 10.1002/jsfa.10643] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 06/06/2020] [Accepted: 07/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND In recent years there has been a visible trend among consumers to move away from consuming meat in favor of plant products. Meat producers have therefore been trying to meet the expectations of consumers by introducing new products to the food market with a greater proportion of plant ingredients. Meat products are enriched not only by the addition of vegetable oils but also by ground or whole oilseeds or their preparation. In this study, we present in-solution tryptic digestion and an ultra-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (UHPLC-Q-TOF-MS/MS)-based proteomics approach to investigate specific proteins and peptides of ten oilseed cakes, by-products of cold pressing oil from coconut, evening primrose, hemp, flax, milk thistle, nigella, pumpkin, rapeseed, sesame, and sunflower seeds, for authentication purposes. RESULTS We identified a total of 229 unique oilseed proteins. The number of specific proteins varied depending on the sample, from 4 to 48 in evening primrose and sesame. Moreover, we identified approximately 440 oilseed unique peptides in the cakes of all the analyzed oilseeds; the largest amounts were found in sesame (107 peptides), sunflower (100), pumpkin, hemp (42), rapeseed (36), and flax cake (35 peptides). CONCLUSIONS We provide novel information on unique / species-specific peptide markers that will extend the scope of testing the authenticity of a wide range of foods. The results of this peptide discovery experiment may further contribute to the development of targeted methods for the detection and quantification of oilseed proteins in processed foods, and thus to the improvement of food quality. © 2020 Society of Chemical Industry.
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Affiliation(s)
| | - Agata Sumara
- Department of Pathophysiology, Medical University of Lublin, Lublin, Poland
| | - Emilia Fornal
- Department of Pathophysiology, Medical University of Lublin, Lublin, Poland
| | - Magdalena Montowska
- Department of Meat Technology, Poznan University of Life Sciences, Poznan, Poland
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Effects of Microbial Transglutaminase on Technological, Rheological, and Microstructural Indicators of Minced Meat with the Addition of Plant Raw Materials. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2020:8869401. [PMID: 33415136 PMCID: PMC7769677 DOI: 10.1155/2020/8869401] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 10/29/2020] [Accepted: 12/01/2020] [Indexed: 11/20/2022]
Abstract
The aim of the study was to analyse the effects of transglutaminase on the physicochemical, technological, rheological, and microstructural indicators of minced meat with the addition of plant raw materials. The formulations of minced meat from beef trimming, hemp protein, and flax flour were optimized in terms of biological value and optimal content of essential amino acids. The addition of plant components in amounts greater than 18% caused an increase in the content of protein, fat, and ash in the minced samples. The rheological properties of minced meat samples without enzyme treatment changed depending on the proportion of plant raw materials. When the content of the flax flour was increased, the minimum ultimate shear stress and viscosity were observed, while the maximum values for these indicators were achieved in samples containing about 15% hemp protein, as well as in samples without plant additives. When adding transglutaminase to the formulation, increases in the ultimate shear stress and viscosity were proven for all combined minced samples. The combined minces, containing flax flour, had a more plastic structure and the lowest modulus of elasticity, while minces including 14% hemp protein or more than 87% meat components were identical to the control samples in terms of deformation and elasticity. In enzyme-treated minces, the plasticity of the samples reduced while density and elasticity increased. Transglutaminase treatment contributed to the formation of optimal technological properties of combined minces. Microstructural analysis showed the intermolecular bonds between protein particles in combined minced samples with the addition of enzymes. The research results have demonstrated the effectiveness of using transglutaminase in the composition of combined minced meat for the formation of a homogeneous and dense system with the necessary technological and rheological properties.
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60
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Kotecka-Majchrzak K, Sumara A, Fornal E, Montowska M. Oilseed proteins – Properties and application as a food ingredient. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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61
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Kotecka-Majchrzak K, Sumara A, Fornal E, Montowska M. Identification of species-specific peptide markers in cold-pressed oils. Sci Rep 2020; 10:19971. [PMID: 33203972 PMCID: PMC7672054 DOI: 10.1038/s41598-020-76944-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Accepted: 11/02/2020] [Indexed: 01/23/2023] Open
Abstract
In recent years, cold-pressed vegetable oils have become very popular on the global market. Therefore, new versatile methods with high sensitivity and specificity are needed to find and combat fraudulent practices. The objective of this study was to identify oilseed species-specific peptide markers, using proteomic techniques, for authentication of 10 cold-pressed oils. In total, over 380 proteins and 1050 peptides were detected in the samples. Among those peptides, 92 were found to be species-specific and unique to coconut, evening primrose, flax, hemp, milk thistle, nigella, pumpkin, rapeseed, sesame, and sunflower oilseed species. Most of the specific peptides were released from major seed storage proteins (11 globulins, 2S albumins), and oleosins. Additionally, the presence of allergenic proteins in the cold-pressed oils, including pumpkin Cuc ma 5, sunflower Hel a 3, and six sesame allergens (Ses i 1, Ses i 2, Ses i 3, Ses i 4, Ses i 6, and Ses i 7) was confirmed in this study. This study provides novel information on specific peptides that will help to monitor and verify the declared composition of cold-pressed oil as well as the presence of food allergens. This study can be useful in the era of widely used unlawful practices.
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Affiliation(s)
- Klaudia Kotecka-Majchrzak
- Department of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624, Poznan, Poland
| | - Agata Sumara
- Department of Pathophysiology, Medical University of Lublin, Jaczewskiego 8b, 20-090, Lublin, Poland
| | - Emilia Fornal
- Department of Pathophysiology, Medical University of Lublin, Jaczewskiego 8b, 20-090, Lublin, Poland
| | - Magdalena Montowska
- Department of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624, Poznan, Poland.
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Shen P, Gao Z, Xu M, Ohm JB, Rao J, Chen B. The impact of hempseed dehulling on chemical composition, structure properties and aromatic profile of hemp protein isolate. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105889] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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63
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Xu Y, Li J, Zhao J, Wang W, Griffin J, Li Y, Bean S, Tilley M, Wang D. Hempseed as a nutritious and healthy human food or animal feed source: a review. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14755] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Youjie Xu
- Department of Biological and Agricultural Engineering Kansas State University Manhattan KS 66506 USA
| | - Jun Li
- Department of Biological and Agricultural Engineering Kansas State University Manhattan KS 66506 USA
| | - Jikai Zhao
- Department of Biological and Agricultural Engineering Kansas State University Manhattan KS 66506 USA
| | - Weiqun Wang
- Department of Food, Nutrition, Dietetics, and Health Kansas State University Manhattan KS 66506 USA
| | - Jason Griffin
- Department of Horticulture and Natural Resources Kansas State University Manhattan KS 66506 USA
| | - Yonghui Li
- Department of Grain Science and Industry Kansas State University Manhattan KS 66506 USA
| | - Scott Bean
- Center for Grain and Animal Health Research USDA‐ARS 1515 College Ave. Manhattan KS 66502 USA
| | - Mike Tilley
- Center for Grain and Animal Health Research USDA‐ARS 1515 College Ave. Manhattan KS 66502 USA
| | - Donghai Wang
- Department of Biological and Agricultural Engineering Kansas State University Manhattan KS 66506 USA
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Farinon B, Molinari R, Costantini L, Merendino N. The seed of industrial hemp ( Cannabis sativa L.): Nutritional Quality and Potential Functionality for Human Health and Nutrition. Nutrients 2020; 12:nu12071935. [PMID: 32610691 PMCID: PMC7400098 DOI: 10.3390/nu12071935] [Citation(s) in RCA: 134] [Impact Index Per Article: 33.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 06/19/2020] [Accepted: 06/23/2020] [Indexed: 02/07/2023] Open
Abstract
Hempseeds, the edible fruits of the Cannabis sativa L. plant, were initially considered a by-product of the hemp technical fibre industry. Nowadays, following the restorationing of the cultivation of C. sativa L. plants containing an amount of delta-9-tetrahydrocannabinol (THC) <0.3% or 0.2% (industrial hemp) there is a growing interest for the hempseeds production due to their high nutritional value and functional features. The goal of this review is to examine the scientific literature concerning the nutritional and functional properties of hempseeds. Furthermore, we revised the scientific literature regarding the potential use of hempseeds and their derivatives as a dietary supplement for the prevention and treatment of inflammatory and chronic-degenerative diseases on animal models and humans too. In the first part of the work, we provide information regarding the genetic, biochemical, and legislative aspects of this plant that are, in our opinion essential to understand the difference between “industrial” and “drug-type” hemp. In the final part of the review, the employment of hempseeds by the food industry as livestock feed supplement and as ingredient to enrich or fortify daily foods has also revised. Overall, this review intends to encourage further and comprehensive investigations about the adoption of hempseeds in the functional foods field.
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Rodriguez-Martin NM, Montserrat-de 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 2020; 10:biom10050803. [PMID: 32456009 PMCID: PMC7277103 DOI: 10.3390/biom10050803] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Revised: 05/06/2020] [Accepted: 05/20/2020] [Indexed: 02/07/2023] Open
Abstract
Hemp seeds have a wide variety of chemical compounds which present biological activity. Specifically, the focus on proteins and bioactive peptides are increasing as alternative sources of nutraceutical uses. In the literature, hemp protein products (HPPs) have reported antioxidant and anti-inflammatory properties. This study aimed to determine the inflammation-related modulatory effects of HPPs on lipopolysaccharide (LPS)-activated primary human monocytes. CD14+ cells were immunomagnetically isolated from buffy coats and the anti-inflammatory activity of hemp protein isolate (HPI) and hydrolysates (HPHs) was evaluated on LPS-stimulated human primary monocytes. The specific markers of inflammation, polarization, and chemoattraction were measured by RT-qPCR and ELISA assays. Our results showed that HPPs decreased the pro-inflammatory mediators (TNF-α, IL-1β, and IL-6) and increased the anti-inflammatory mediators (IL-10 and IL-4). In addition, M1 polarization marker gene expression (CCR7 and iNOS) was downregulated by HPPs and, M2 polarization marker gene expression (CD200R and MRC1) was upregulated. Finally, the mRNA expression of chemotaxis genes (CCR2 and CCL2) was downregulated by HPPs. In conclusion, this study suggests that HPPs may improve chronic inflammatory states and promote regenerative processes by reprogramming monocytes toward M2 polarization phenotype.
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Affiliation(s)
- Noelia M. Rodriguez-Martin
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, Universidad de Sevilla, 41009 Seville, Spain; (N.M.R.-M.); (S.M.-d.l.P.); (R.T.); (E.G.-C.)
- Department of Food & Health, Instituto de la Grasa, CSIC, 41013 Seville, Spain; (A.V.); (J.P.); (F.M.)
| | - Sergio Montserrat-de la Paz
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, Universidad de Sevilla, 41009 Seville, Spain; (N.M.R.-M.); (S.M.-d.l.P.); (R.T.); (E.G.-C.)
| | - Rocio Toscano
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, Universidad de Sevilla, 41009 Seville, Spain; (N.M.R.-M.); (S.M.-d.l.P.); (R.T.); (E.G.-C.)
- Department of Food & Health, Instituto de la Grasa, CSIC, 41013 Seville, Spain; (A.V.); (J.P.); (F.M.)
| | - Elena Grao-Cruces
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, Universidad de Sevilla, 41009 Seville, Spain; (N.M.R.-M.); (S.M.-d.l.P.); (R.T.); (E.G.-C.)
| | - Alvaro Villanueva
- Department of Food & Health, Instituto de la Grasa, CSIC, 41013 Seville, Spain; (A.V.); (J.P.); (F.M.)
| | - Justo Pedroche
- Department of Food & Health, Instituto de la Grasa, CSIC, 41013 Seville, Spain; (A.V.); (J.P.); (F.M.)
| | - Francisco Millan
- Department of Food & Health, Instituto de la Grasa, CSIC, 41013 Seville, Spain; (A.V.); (J.P.); (F.M.)
| | - Maria C Millan-Linares
- Department of Food & Health, Instituto de la Grasa, CSIC, 41013 Seville, Spain; (A.V.); (J.P.); (F.M.)
- Cell Biology Unit, Instituto de la Grasa, CSIC, 41013 Seville, Spain
- Correspondence: ; Tel.: +34-954-61-15-50
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Kovalchuk I, Pellino M, Rigault P, van Velzen R, Ebersbach J, Ashnest JR, Mau M, Schranz ME, Alcorn J, Laprairie RB, McKay JK, Burbridge C, Schneider D, Vergara D, Kane NC, Sharbel TF. The Genomics of Cannabis and Its Close Relatives. ANNUAL REVIEW OF PLANT BIOLOGY 2020; 71:713-739. [PMID: 32155342 DOI: 10.1146/annurev-arplant-081519-040203] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
Cannabis sativa L. is an important yet controversial plant with a long history of recreational, medicinal, industrial, and agricultural use, and together with its sister genus Humulus, it represents a group of plants with a myriad of academic, agricultural, pharmaceutical, industrial, and social interests. We have performed a meta-analysis of pooled published genomics data, andwe present a comprehensive literature review on the evolutionary history of Cannabis and Humulus, including medicinal and industrial applications. We demonstrate that current Cannabis genome assemblies are incomplete, with ∼10% missing, 10-25% unmapped, and 45S and 5S ribosomal DNA clusters as well as centromeres/satellite sequences not represented. These assemblies are also ordered at a low resolution, and their consensus quality clouds the accurate annotation of complete, partial, and pseudogenized gene copies. Considering the importance of genomics in the development of any crop, this analysis underlines the need for a coordinated effort to quantify the genetic and biochemical diversity of this species.
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Affiliation(s)
- I Kovalchuk
- Department of Biology, University of Lethbridge, Lethbridge, Alberta T1K 3M4, Canada
| | - M Pellino
- College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Saskatchewan S7N 4J8, Canada;
| | - P Rigault
- Gydle Inc., Québec, Québec G1S 1E7, Canada
- Center for Organismal Studies (COS), University of Heidelberg, 69120 Heidelberg, Germany
| | - R van Velzen
- Biosystematics Group, Wageningen University, 6703 BD Wageningen, The Netherlands
- Bedrocan International, 9640 CA Veendam, The Netherlands
| | - J Ebersbach
- Saskatoon Research and Development Centre, Agriculture and Agri-Food Canada, Saskatoon, Saskatchewan S7N 0X2, Canada
| | - J R Ashnest
- College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Saskatchewan S7N 4J8, Canada;
| | - M Mau
- College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Saskatchewan S7N 4J8, Canada;
| | - M E Schranz
- Biosystematics Group, Wageningen University, 6703 BD Wageningen, The Netherlands
| | - J Alcorn
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5E5, Canada
| | - R B Laprairie
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5E5, Canada
- Department of Pharmacology, College of Medicine, Dalhousie University, Halifax, Nova Scotia B3H 4R2, Canada
| | - J K McKay
- College of Agricultural Sciences, Colorado State University, Fort Collins, Colorado 80523, USA
| | - C Burbridge
- School of Environment and Sustainability, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5E5, Canada
| | - D Schneider
- School of Environment and Sustainability, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5E5, Canada
| | - D Vergara
- Department of Ecology and Evolutionary Biology, University of Colorado, Boulder, Colorado 80309, USA
| | - N C Kane
- Department of Ecology and Evolutionary Biology, University of Colorado, Boulder, Colorado 80309, USA
| | - T F Sharbel
- College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Saskatchewan S7N 4J8, Canada;
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67
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Yemenicioğlu A, Farris S, Turkyilmaz M, Gulec S. A review of current and future food applications of natural hydrocolloids. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14363] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Ahmet Yemenicioğlu
- Department of Food Engineering Izmir Institute of Technology 35430 Urla, İzmir Turkey
| | - Stefano Farris
- DeFENS, Department of Food, Environmental and Nutritional Sciences Packaging Division University of Milan Via Celoria 2 20133 Milan Italy
| | - Meltem Turkyilmaz
- Institute of Food Safety Ankara University 06110 Dışkapı, Ankara Turkey
| | - Sukru Gulec
- Department of Food Engineering Izmir Institute of Technology 35430 Urla, İzmir Turkey
- Department of Molecular Nutrition and Human Physiology Laboratory Izmir Institute of Technology 35430 Urla, İzmir Turkey
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Rodriguez-Martin NM, Toscano R, Villanueva A, Pedroche J, Millan F, Montserrat-de la Paz S, Millan-Linares MC. Neuroprotective protein hydrolysates from hemp (Cannabis sativa L.) seeds. Food Funct 2020; 10:6732-6739. [PMID: 31576391 DOI: 10.1039/c9fo01904a] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Hemp (Cannabis sativa L.) seeds are well known for their potential use as a source of nutrients, fiber, and bioactive compounds. A hemp protein isolate, prepared from defatted hemp flour, was hydrolyzed by alcalase and flavourzyme under specific conditions. The resulting hydrolysates were evaluated for the selection of potentially bioactive hemp protein hydrolysates (HPHs) owing to their DPPH scavenging and ferric reducing antioxidant power activity. In vitro cell-free experiments led to the identification of two bioactive HPHs, HPH20A and HPH60A + 15AF, which were used at 50 and 100 μg mL-1 on BV-2 microglial cells in order to evaluate the anti-neuroinflammatory activities. Our results showed that HPH20A and HPH60A + 15AF down-regulated TNF-α, IL-1β, and IL-6 mRNA transcriptional levels in LPS-stimulated BV-2 microglial cells. In addition, HPH20A and HPH60A + 15AF up-regulated the gene expression of anti-inflammatory cytokine IL-10. This study suggests for the first time that HPHs may improve the neuroinflammatory and inflammatory states, supporting the nutraceutical value of hemp seeds.
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Affiliation(s)
- Noelia M Rodriguez-Martin
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, Universidad de Sevilla, Av. Dr. Fedriani 3, 41071 Seville, Spain.
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Effect of heating on the digestibility of isolated hempseed (Cannabis sativa L.) protein and bioactivity of its pepsin-pancreatin digests. Food Chem 2020; 314:126198. [PMID: 31954285 DOI: 10.1016/j.foodchem.2020.126198] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2019] [Revised: 01/07/2020] [Accepted: 01/10/2020] [Indexed: 01/13/2023]
Abstract
The objective was to investigate the effects of heat pretreatment and simulated gastrointestinal digestion on potential antioxidant, anticancer and anti-inflammatory activities of hempseed (Cannabis sativa L.) proteins. Unheated isolated hempseed protein (IHP) and its heated counterparts (100 °C, 15 min and 30 min, termed as HP15D and HP30D) were hydrolyzed sequentially with pepsin and pancreatin and analyzed for digestibility and bioactivity (antioxidant, anti-proliferative and anti-inflammatory properties). Heat pretreatment led to an increase of low molecular weight proteins and degree of hydrolysis, and decrease of concentration of soluble protein, which means heat pretreated can significantly improve the digestibility of IHP. Pepsin-pancreatin digests released from heat pretreated IHP possessed less antioxidant, antiproliferative and anti-inflammatory properties than digests from unheated IHP. In conclusion, heat pre-treatment improved the digestibility of IHP but the resulting digests from heated IHP had lower bioactivity.
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71
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Wang Q, Jiang J, Xiong YL. Genipin-Aided Protein Cross-linking to Modify Structural and Rheological Properties of Emulsion-Filled Hempseed Protein Hydrogels. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:12895-12903. [PMID: 31682429 DOI: 10.1021/acs.jafc.9b05665] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Genipin, a natural electrophilic cross-linker, was applied (5, 10, 20, and 30 mM) to modify hempseed protein isolate (HPI). Genipin treatments resulted in general losses of total sulfhydryls (up to 2.9 nmol/mg) and free amines (up to 77.3 nmol/mg). Surface hydrophobicity decreased by nearly 90% with 30 mM genipin, corresponding to similar tryptophan fluorescence quenching. The genipin treatment converted HPI into highly cross-linked polymers. Hydrogels formed with such polymers when also incorporated with hemp oil emulsions exhibited substantially enhanced gelling ability: up to 3.3- and 2.6-fold increases, respectively, in gel strength and gel elasticity over genipin-untreated protein. The genipin-modified composite gels also exhibited superior water-holding capacity. Microstructural analysis revealed a compact gel network filled with protein-coated oil globules that interacted intimately with the protein matrix when treated with genipin. Such gels remained readily digestible. Hence, genipin-treated hemp protein hydrogels show promise as functional food components.
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Affiliation(s)
- Qingling Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, and Synergetic Innovation Center of Food Safety and Nutrition , at Jiangnan University , Wuxi , Jiangsu 214122 , China
| | - Jiang Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, and Synergetic Innovation Center of Food Safety and Nutrition , at Jiangnan University , Wuxi , Jiangsu 214122 , China
| | - Youling L Xiong
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, and Synergetic Innovation Center of Food Safety and Nutrition , at Jiangnan University , Wuxi , Jiangsu 214122 , China
- Department of Animal and Food Sciences , University of Kentucky , Lexington , Kentucky 40546 , United States
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72
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Vincent D, Ezernieks V, Rochfort S, Spangenberg G. A Multiple Protease Strategy to Optimise the Shotgun Proteomics of Mature Medicinal Cannabis Buds. Int J Mol Sci 2019; 20:ijms20225630. [PMID: 31717952 PMCID: PMC6888629 DOI: 10.3390/ijms20225630] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 10/31/2019] [Accepted: 11/09/2019] [Indexed: 12/30/2022] Open
Abstract
Earlier this year we published a method article aimed at optimising protein extraction from mature buds of medicinal cannabis for trypsin-based shotgun proteomics (Vincent, D., et al. Molecules2019, 24, 659). We then developed a top-down proteomics (TDP) method (Vincent, D., et al. Proteomes2019, 7, 33). This follow-up study aims at optimising the digestion of medicinal cannabis proteins for identification purposes by bottom-up and middle-down proteomics (BUP and MDP). Four proteases, namely a mixture of trypsin/LysC, GluC, and chymotrypsin, which target different amino acids (AAs) and therefore are orthogonal and cleave proteins more or less frequently, were tested both on their own as well as sequentially or pooled, followed by nLC-MS/MS analyses of the peptide digests. Bovine serum albumin (BSA, 66 kDa) was used as a control of digestion efficiency. With this multiple protease strategy, BSA was reproducibly 97% sequenced, with peptides ranging from 0.7 to 6.4 kD containing 5 to 54 AA residues with 0 to 6 miscleavages. The proteome of mature apical buds from medicinal cannabis was explored more in depth with the identification of 27,123 peptides matching 494 unique accessions corresponding to 229 unique proteins from Cannabis sativa and close relatives, including 130 (57%) additional annotations when the list is compared to that of our previous BUP study (Vincent, D., et al. Molecules2019, 24, 659). Almost half of the medicinal cannabis proteins were identified with 100% sequence coverage, with peptides composed of 7 to 91 AA residues with up to 9 miscleavages and ranging from 0.6 to 10 kDa, thus falling into the MDP domain. Many post-translational modifications (PTMs) were identified, such as oxidation, phosphorylations, and N-terminus acetylations. This method will pave the way for deeper proteome exploration of the reproductive organs of medicinal cannabis, and therefore for molecular phenotyping within breeding programs.
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73
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Potin F, Lubbers S, Husson F, Saurel R. Hemp (Cannabis sativa L.) Protein Extraction Conditions Affect Extraction Yield and Protein Quality. J Food Sci 2019; 84:3682-3690. [PMID: 31691301 DOI: 10.1111/1750-3841.14850] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 09/23/2019] [Accepted: 09/27/2019] [Indexed: 11/28/2022]
Abstract
The purpose of this paper was to study the extraction conditions of hemp proteins from undelipidated press-cakes. The effects of different hydration conditions on protein recovery yield and polypeptide profile were evaluated: pH (2 to 12), ionic strength (0 to 500 mM NaCl) and press-cake/liquid weight ratio (2% to 22%). pH was the most impacting factor. At acidic pH (2 to 7) the extraction yields were low and quite constant (<7%), corresponding mainly to hemp albumins solubilization. The extraction of globulins started to increase significantly from pH 8, with protein extraction yield varying from 8.3% at pH 8 to 67.1% at pH 12 for a 10% press-cake/liquid weight ratio. The addition of NaCl in press-cake suspensions did not increase the total nitrogen content in aqueous extracts at alkaline pH while the lowest press-cake/liquid weight ratios (5% to 10%) were revealed optimal regarding protein recovery rate. The intense coloration observed on the aqueous extracts above pH 8 was assigned to solubilization and oxidation of phenolic compounds whose concentration increased about sevenfolds from pH 2 to 12. At the highest applied pH (11 to 12), the formation of covalent complexes between phenolic compounds and some hemp polypeptides was hypothesized. Aqueous extraction at strong alkaline pH (>9) without salt addition and respecting a 10% press-cake/liquid weight ratio should be retained to optimize protein extraction yield. However, further purification steps are required to evaluate the nutritional, organoleptic, and techno-functional properties of hemp proteins extracted in such conditions. PRACTICAL APPLICATION: The traditional extraction process of hemp proteins by alkaline solubilization and isoelectric precipitation, mostly from delipidated hemp press-cake, leads to limited quantity and poor solubility of extracted proteins, and data related to extraction conditions are insufficiently available to optimize this process. This article aims to find optimal hydration conditions (pH, ionic strength, press-cake to liquid ratio) for protein extraction from undelipidated hemp press-cake, allowing high protein recovery and preserving protein quality. The results obtained represent very useful data for developing an economically viable and sustainable extraction process of proteins from raw hemp press-cake.
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Affiliation(s)
- François Potin
- AgroSup Dijon, Univ. Bourgogne Franche-Comté, PAM UMR A 02.102, F-21000, Dijon, France
| | - Samuel Lubbers
- AgroSup Dijon, Univ. Bourgogne Franche-Comté, PAM UMR A 02.102, F-21000, Dijon, France
| | - Florence Husson
- AgroSup Dijon, Univ. Bourgogne Franche-Comté, PAM UMR A 02.102, F-21000, Dijon, France
| | - Rémi Saurel
- AgroSup Dijon, Univ. Bourgogne Franche-Comté, PAM UMR A 02.102, F-21000, Dijon, France
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Moccia S, Siano F, Russo GL, Volpe MG, La Cara F, Pacifico S, Piccolella S, Picariello G. Antiproliferative and antioxidant effect of polar hemp extracts ( Cannabis sativa L., Fedora cv.) in human colorectal cell lines. Int J Food Sci Nutr 2019; 71:410-423. [PMID: 31544542 DOI: 10.1080/09637486.2019.1666804] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Total phenolic content and antioxidant activity of polar extracts of edible resources from Fedora hemp cultivar (Cannabis sativa L.), namely seed, flour and oil, were evaluated. The main components in the polar extracts were identified using HPLC-DAD and HPLC-ESI-MS/MS. As expected, the molecular profile of components from seeds and flour was strictly similar, dominated by N-trans-caffeoyltyramine. The profile of oil polar extracts contained hydroxycinnamic acid derivatives and cannabinoids at lower extent. While the extracts from hemp seed and flour did not interfere with growth of Caco-2 and HT-29 cell, the one from oil (150 µg/mL) significantly reduced cell viability after 24 h of treatment. This effect was associated with the activation of apoptotic cell death and was independent from the antioxidant capacity of the oil polar extract. Notably, HT-29 cells differentiated with sodium butyrate were not sensitive to the cytotoxic effect of the oil extract.
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Affiliation(s)
- Stefania Moccia
- Istituto di Ricerca sugli Ecosistemi Terrestri, Consiglio Nazionale delle Ricerche (CNR), Napoli, Italy.,Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche (CNR), Avellino, Italy
| | - Francesco Siano
- Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche (CNR), Avellino, Italy
| | - Gian Luigi Russo
- Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche (CNR), Avellino, Italy
| | - Maria Grazia Volpe
- Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche (CNR), Avellino, Italy
| | - Francesco La Cara
- Istituto di Ricerca sugli Ecosistemi Terrestri, Consiglio Nazionale delle Ricerche (CNR), Napoli, Italy
| | - Severina Pacifico
- Dipartimento di Scienze e Tecnologie Ambientali, Biologiche e Farmaceutiche, Università degli Studi della Campania "Luigi Vanvitelli", Caserta, Italy
| | - Simona Piccolella
- Dipartimento di Scienze e Tecnologie Ambientali, Biologiche e Farmaceutiche, Università degli Studi della Campania "Luigi Vanvitelli", Caserta, Italy
| | - Gianluca Picariello
- Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche (CNR), Avellino, Italy
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Wang Q, Xiong YL. Processing, Nutrition, and Functionality of Hempseed Protein: A Review. Compr Rev Food Sci Food Saf 2019; 18:936-952. [DOI: 10.1111/1541-4337.12450] [Citation(s) in RCA: 88] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2018] [Revised: 03/10/2019] [Accepted: 03/12/2019] [Indexed: 11/29/2022]
Affiliation(s)
- Qingling Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan Univ. Wuxi Jiangsu 214122 China
- Dept. of Animal and Food SciencesUniv. of Kentucky Lexington KY 40546 U.S.A
| | - Youling L. Xiong
- State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan Univ. Wuxi Jiangsu 214122 China
- Dept. of Animal and Food SciencesUniv. of Kentucky Lexington KY 40546 U.S.A
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Pavlovic R, Panseri S, Giupponi L, Leoni V, Citti C, Cattaneo C, Cavaletto M, Giorgi A. Phytochemical and Ecological Analysis of Two Varieties of Hemp ( Cannabis sativa L.) Grown in a Mountain Environment of Italian Alps. FRONTIERS IN PLANT SCIENCE 2019; 10:1265. [PMID: 31708938 PMCID: PMC6822994 DOI: 10.3389/fpls.2019.01265] [Citation(s) in RCA: 67] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2019] [Accepted: 09/11/2019] [Indexed: 05/18/2023]
Abstract
Hemp (Cannabis sativa L.) is a multifunctional crop that is capable of prompt environmental adaptation. In this study, a monoecious cultivar (Futura 75) and a dioecious one (Finola) were tested in a mountain area in Valsaviore (Rhaetian Alps, Italy; elevation: 1,100 m a.s.l.) during the growing season 2018. Phytochemical behavior was evaluated by different analytical approaches: HPLC-high-resolution mass spectrometry, SDS-PAGE LC-MS/MS, HS-SPME GC-MS, and GC-FID in order to obtain complete profile of two varieties cultivated in altitude. CSR functional strategy used for ecological evaluation revealed that both genotypes are mainly competitors, although Finola is more stress tolerator (C:S:R = 57:26:17%) than Futura (C:S:R = 69:15:16%). The Finola inflorescences were characterized by higher quantities of β-ocimene and α-terpinolene, while α- and ß-pinene accompanied by extremely high ß-myrcene were found as predominant in Futura. Both varieties were rich in sesquiterpenes (45 recognized) among which trans-caryophyllene and α-humulene were the most abundant. Total tetrahydrocannabinol level was lower than 0.1%, while the most abundant cannabinoid was cannabidiolic acid (CBDA): 2.3% found in Finola vs. 2.7% revealed for Futura. The level of corresponding neutral form, cannabidiol, varied drastically: 0.27% (Finola) vs. 0.056% (Futura). Finola showed the unique cannabinoid profile with unexpectedly high cannabidivarin, 2-fold higher that corresponding acidic analogue, whereas the particularity of Futura 75 was the occurrence of cannabigerolic acid (CBGA) in the quantities that was double than those exposed for Finola. The seeds from both chemovars proved to be rich in polyunsaturated fatty acids, and Finola showed a higher ratio ω6/ω3. No difference was found in the protein content, and the SDS-PAGE profile was similar. The most abundant protein was edestin, followed by heat shock protein 70, ß-conglycinin, and vicilin. In conclusion, comprehensive phytochemical and ecological study of two fiber-type varieties cultivated in Italian Alps displayed specific, legal, and safe cannabinoids profile, followed by particular terpene composition, polyunsaturated fatty acids content, and favorable protein profile. This postulates that geographical provenience of hemp should be considered in selecting a variety that would be suitable for a specific end-use nutraceutical application.
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Affiliation(s)
- Radmila Pavlovic
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas–CRC Ge.S.Di.Mont., University of Milan, Edolo, Italy
- Department of Agricultural and Environmental Sciences–Production, Landscape and Agroenergy–DISAA, University of Milan, Milan, Italy
| | - Sara Panseri
- Department of Veterinary Science and Public Health–VESPA, Università degli Studi di Milano, Milan, Italy
| | - Luca Giupponi
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas–CRC Ge.S.Di.Mont., University of Milan, Edolo, Italy
- Department of Agricultural and Environmental Sciences–Production, Landscape and Agroenergy–DISAA, University of Milan, Milan, Italy
- *Correspondence: Luca Giupponi,
| | - Valeria Leoni
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas–CRC Ge.S.Di.Mont., University of Milan, Edolo, Italy
- Department of Agricultural and Environmental Sciences–Production, Landscape and Agroenergy–DISAA, University of Milan, Milan, Italy
| | - Cinzia Citti
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy
| | - Chiara Cattaneo
- Department of Sciences and Technological Innovation–DiSIT, Università del Piemonte Orientale, Vercelli, Italy
| | - Maria Cavaletto
- Department of Sciences and Technological Innovation–DiSIT, Università del Piemonte Orientale, Vercelli, Italy
| | - Annamaria Giorgi
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas–CRC Ge.S.Di.Mont., University of Milan, Edolo, Italy
- Department of Agricultural and Environmental Sciences–Production, Landscape and Agroenergy–DISAA, University of Milan, Milan, Italy
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