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Ebo DG, Toscano A, Rihs HP, Mertens C, Sabato V, Elst J, Beyens M, Hagendorens MM, Van Houdt M, Van Gasse AL. IgE-Mediated Cannabis Allergy and Cross-Reactivity Syndromes: A Roadmap for Correct Diagnosis and Management. Curr Allergy Asthma Rep 2024; 24:407-414. [PMID: 38990404 DOI: 10.1007/s11882-024-01159-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/18/2024] [Indexed: 07/12/2024]
Abstract
PURPOSE OF THE REVIEW With increased access and decriminalization of cannabis use, cases of IgE-dependent cannabis allergy (CA) and cross-reactivity syndromes have been increasingly reported. However, the exact prevalence of cannabis allergy and associated cross-reactive food syndromes (CAFS) remains unknown and is likely to be underestimated due to a lack of awareness and insufficient knowledge of the subject among health care professionals. Therefore, this practical roadmap aims to familiarize the reader with the early recognition and correct management of IgE-dependent cannabis-related allergies. In order to understand the mechanisms underlying these cross-reactivity syndromes and to enable personalized diagnosis and management, special attention is given to the molecular diagnosis of cannabis-related allergies. RECENT FINDINGS The predominant signs and symptoms of CA are rhinoconjunctivitis and contact urticaria/angioedema. However, CA can also present as a life-threatening condition. In addition, many patients with CA also have distinct cross-reactivity syndromes, mainly involving fruits, vegetables, nuts and cereals. At present, five allergenic components of Cannabis sativa (Can s); Can s 2 (profilin), Can s 3 (a non-specific lipid protein), Can s 4 (oxygen-evolving enhancer protein 2 oxygen), Can s 5 (the Bet v 1 homologue) and Can s 7 (thaumatin-like protein) have been characterized and indexed in the WHO International Union of Immunological Sciences (IUIS) allergen database. However, neither of them is currently readily available for diagnosis, which generally starts by testing crude extracts of native allergens. The road to a clear understanding of CA and the associated cross-reactive food syndromes (CAFS) is still long and winding, but well worth further exploration.
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Affiliation(s)
- Didier G Ebo
- Department of Immunology, Allergology, Rheumatology and the Infla-Med Centre of Excellence, Faculty of Medicine and Health Sciences, University of Antwerp, Antwerp University Hospital, Campus Drie Eiken T5.95 Universiteitsplein 1, Antwerp, 2610, Belgium.
- Department of Immunology and Allergology, AZ Jan Palfijn Gent, Ghent, Belgium.
- Antwerp (Belgium) and Immunology, Allergology, Rheumatology, Antwerp University Hospital, Antwerp, Belgium.
| | - Alessandro Toscano
- Department of Immunology, Allergology, Rheumatology and the Infla-Med Centre of Excellence, Faculty of Medicine and Health Sciences, University of Antwerp, Antwerp University Hospital, Campus Drie Eiken T5.95 Universiteitsplein 1, Antwerp, 2610, Belgium
- Antwerp (Belgium) and Immunology, Allergology, Rheumatology, Antwerp University Hospital, Antwerp, Belgium
| | - Hans-Peter Rihs
- PA-Institute for Prevention and Occupational Medicine, German Social Accident Insurance, Ruhr-University Bochum, Bochum, Germany
| | - Christel Mertens
- Department of Immunology, Allergology, Rheumatology and the Infla-Med Centre of Excellence, Faculty of Medicine and Health Sciences, University of Antwerp, Antwerp University Hospital, Campus Drie Eiken T5.95 Universiteitsplein 1, Antwerp, 2610, Belgium
- Antwerp (Belgium) and Immunology, Allergology, Rheumatology, Antwerp University Hospital, Antwerp, Belgium
| | - Vito Sabato
- Department of Immunology, Allergology, Rheumatology and the Infla-Med Centre of Excellence, Faculty of Medicine and Health Sciences, University of Antwerp, Antwerp University Hospital, Campus Drie Eiken T5.95 Universiteitsplein 1, Antwerp, 2610, Belgium
- Antwerp (Belgium) and Immunology, Allergology, Rheumatology, Antwerp University Hospital, Antwerp, Belgium
| | - Jessy Elst
- Department of Immunology, Allergology, Rheumatology and the Infla-Med Centre of Excellence, Faculty of Medicine and Health Sciences, University of Antwerp, Antwerp University Hospital, Campus Drie Eiken T5.95 Universiteitsplein 1, Antwerp, 2610, Belgium
- Antwerp (Belgium) and Immunology, Allergology, Rheumatology, Antwerp University Hospital, Antwerp, Belgium
| | - Michiel Beyens
- Department of Immunology, Allergology, Rheumatology and the Infla-Med Centre of Excellence, Faculty of Medicine and Health Sciences, University of Antwerp, Antwerp University Hospital, Campus Drie Eiken T5.95 Universiteitsplein 1, Antwerp, 2610, Belgium
- Antwerp (Belgium) and Immunology, Allergology, Rheumatology, Antwerp University Hospital, Antwerp, Belgium
| | - Margo M Hagendorens
- Department of Paediatrics and the Infla-Med Centre of Excellence, Faculty of Medicine and Health Sciences, University of Antwerp, Antwerp, Belgium
- Department of and Paediatrics, Antwerp University Hospital, Antwerp, Belgium
| | - Michel Van Houdt
- Department of Immunology, Allergology, Rheumatology and the Infla-Med Centre of Excellence, Faculty of Medicine and Health Sciences, University of Antwerp, Antwerp University Hospital, Campus Drie Eiken T5.95 Universiteitsplein 1, Antwerp, 2610, Belgium
- Antwerp (Belgium) and Immunology, Allergology, Rheumatology, Antwerp University Hospital, Antwerp, Belgium
| | - Athina L Van Gasse
- Department of Paediatrics and the Infla-Med Centre of Excellence, Faculty of Medicine and Health Sciences, University of Antwerp, Antwerp, Belgium
- Department of and Paediatrics, Antwerp University Hospital, Antwerp, Belgium
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Thongtak A, Yutisayanuwat K, Harnkit N, Noikaew T, Chumnanpuen P. Computational Screening for the Dipeptidyl Peptidase-IV Inhibitory Peptides from Putative Hemp Seed Hydrolyzed Peptidome as a Potential Antidiabetic Agent. Int J Mol Sci 2024; 25:5730. [PMID: 38891918 PMCID: PMC11171819 DOI: 10.3390/ijms25115730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2024] [Revised: 05/19/2024] [Accepted: 05/22/2024] [Indexed: 06/21/2024] Open
Abstract
Dipeptidyl peptidase-IV (DPPIV) inhibitory peptides are a class of antihyperglycemic drugs used in the treatment of type 2 diabetes mellitus, a metabolic disorder resulting from reduced levels of the incretin hormone GLP-1. Given that DPPIV degrades incretin, a key regulator of blood sugar levels, various antidiabetic medications that inhibit DPPIV, such as vildagliptin, sitagliptin, and linagliptin, are employed. However, the potential side effects of these drugs remain a matter of debate. Therefore, we aimed to investigate food-derived peptides from Cannabis sativa (hemp) seeds. Our developed bioinformatics pipeline was used to identify the putative hydrolyzed peptidome of three highly abundant proteins: albumin, edestin, and vicilin. These proteins were subjected to in silico digestion by different proteases (trypsin, chymotrypsin, and pepsin) and then screened for DPPIV inhibitory peptides using IDPPIV-SCM. To assess potential adverse effects, several prediction tools, namely, TOXINpred, AllerCatPro, and HemoPred, were employed to evaluate toxicity, allergenicity, and hemolytic effects, respectively. COPID was used to determine the amino acid composition. Molecular docking was performed using GalaxyPepDock and HPEPDOCK, 3D visualizations were conducted using the UCSF Chimera program, and MD simulations were carried out with AMBER20 MD software. Based on the predictive outcomes, FNVDTE from edestin and EAQPST from vicilin emerged as promising candidates for DPPIV inhibitors. We anticipate that our findings may pave the way for the development of alternative DPPIV inhibitors.
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Affiliation(s)
- Arisa Thongtak
- Mahidol Wittayanusorn School, 364 Salaya, Phuttamonthon District, Nakhon Pathom 73170, Thailand; (A.T.); (K.Y.)
| | - Kulpariya Yutisayanuwat
- Mahidol Wittayanusorn School, 364 Salaya, Phuttamonthon District, Nakhon Pathom 73170, Thailand; (A.T.); (K.Y.)
| | - Nathaphat Harnkit
- Medicinal Plant Research Institute, Department of Medical Sciences, Ministry of Public Health, Nonthaburi 11000, Thailand;
| | - Tipanart Noikaew
- Department of Biology and Health Science, Mahidol Wittayanusorn School, 364 Salaya, Phuttamonthon District, Nakhon Pathom 73170, Thailand;
| | - Pramote Chumnanpuen
- Department of Zoology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand
- Omics Center for Agriculture, Bioresources, Food and Health, Kasetsart University (OmiKU), Bangkok 10900, Thailand
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Eckhardt L, Bu F, Franczyk A, Michaels T, Ismail BP. Hemp ( Cannabis sativa L.) protein: Impact of extraction method and cultivar on structure, function, and nutritional quality. Curr Res Food Sci 2024; 8:100746. [PMID: 38681526 PMCID: PMC11046069 DOI: 10.1016/j.crfs.2024.100746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 03/31/2024] [Accepted: 04/17/2024] [Indexed: 05/01/2024] Open
Abstract
Hemp (Cannabis sativa L.) is increasingly gaining traction as a novel and sustainable source of plant protein. Accordingly, the aim of this study was to investigate the effectiveness of two protein extraction methods, alkaline extraction coupled with isoelectric precipitation (AE-IEP) and salt extraction coupled with ultrafiltration (SE-UF) in producing hemp protein isolates (pH-HPI and salt-HPI) with high purity and yield. Structural characterization as impacted by extraction method and cultivar was performed and related to functional performance and nutritional quality. Both extraction methods, with carefully selected parameters, resulted in HPI with high purity (86.6-88.1% protein) and protein extraction yields (81.6-87.3%). All HPI samples had poor solubility (∼9-20%) at neutral pH compared to commercial soy protein and pea protein isolates (cSPI, cPPI). A relatively high surface hydrophobicity and low surface charge contributed to such poor solubility of HPI. However, HPI demonstrated similar solubility at acidic pH (50-67%) and comparable gel strength (up to 24 N) to cSPI. Comparing experimental amino acid composition to the theoretical amino acid distribution in hemp protein provided insights to the functional performance of the protein isolates. While pH-HPI demonstrated better functionality than salt-HPI, minimal structural, functional, and nutritional differences were noted among the pH-HPI samples extracted from four different cultivars. Overall, results from this work could be used to guide future attempts to further develop successful protein extraction processes, and to provide valuable insights to propel breeding efforts that target enhanced hemp protein characteristics for food applications.
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Affiliation(s)
- Laura Eckhardt
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul, MN, 55108, USA
| | - Fan Bu
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul, MN, 55108, USA
| | - Adam Franczyk
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada
| | - Tom Michaels
- Department of Horticultural Science, University of Minnesota, Saint Paul, MN, 55108, USA
| | - Baraem P. Ismail
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul, MN, 55108, USA
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Bárta J, Roudnický P, Jarošová M, Zdráhal Z, Stupková A, Bártová V, Krejčová Z, Kyselka J, Filip V, Říha V, Lorenc F, Bedrníček J, Smetana P. Proteomic Profiles of Whole Seeds, Hulls, and Dehulled Seeds of Two Industrial Hemp ( Cannabis sativa L.) Cultivars. PLANTS (BASEL, SWITZERLAND) 2023; 13:111. [PMID: 38202419 PMCID: PMC10780685 DOI: 10.3390/plants13010111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 12/20/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024]
Abstract
As a source of nutritionally important components, hemp seeds are often dehulled for consumption and food applications by removing the hard hulls, which increases their nutritional value. The hulls thus become waste, although they may contain valuable protein items, about which there is a lack of information. The present work is therefore aimed at evaluating the proteome of hemp (Cannabis sativa L.) at the whole-seed, dehulled seed, and hull levels. The evaluation was performed on two cultivars, Santhica 27 and Uso-31, using LC-MS/MS analysis. In total, 2833 protein groups (PGs) were identified, and their relative abundances were determined. A set of 88 PGs whose abundance exceeded 1000 ppm (MP88 set) was considered for further evaluation. The PGs of the MP88 set were divided into ten protein classes. Seed storage proteins were found to be the most abundant protein class: the averages of the cultivars were 65.5%, 71.3%, and 57.5% for whole seeds, dehulled seeds, and hulls, respectively. In particular, 11S globulins representing edestin (three PGs) were found, followed by 7S vicilin-like proteins (four PGs) and 2S albumins (two PGs). The storage 11S globulins in Santhica 27 and Uso-31 were found to have a higher relative abundance in the dehulled seed proteome (summing to 58.6 and 63.2%) than in the hull proteome (50.5 and 54%), respectively. The second most abundant class of proteins was oleosins, which are part of oil-body membranes. PGs belonging to metabolic proteins (e.g., energy metabolism, nucleic acid metabolism, and protein synthesis) and proteins related to the defence and stress responses were more abundant in the hulls than in the dehulled seeds. The hulls can, therefore, be an essential source of proteins, especially for medical and biotechnological applications. Proteomic analysis has proven to be a valuable tool for studying differences in the relative abundance of proteins between dehulled hemp seeds and their hulls among different cultivars.
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Affiliation(s)
- Jan Bárta
- Department of Plant Production, Faculty of Agriculture and Technology, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (J.B.); (M.J.); (A.S.)
| | - Pavel Roudnický
- Mendel Centre of Plant Genomics and Proteomics, Central European Institute of Technology, Masaryk University, 625 00 Brno, Czech Republic; (P.R.); (Z.Z.)
| | - Markéta Jarošová
- Department of Plant Production, Faculty of Agriculture and Technology, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (J.B.); (M.J.); (A.S.)
| | - Zbyněk Zdráhal
- Mendel Centre of Plant Genomics and Proteomics, Central European Institute of Technology, Masaryk University, 625 00 Brno, Czech Republic; (P.R.); (Z.Z.)
| | - Adéla Stupková
- Department of Plant Production, Faculty of Agriculture and Technology, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (J.B.); (M.J.); (A.S.)
| | - Veronika Bártová
- Department of Plant Production, Faculty of Agriculture and Technology, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (J.B.); (M.J.); (A.S.)
| | - Zlatuše Krejčová
- HEMP PRODUCTION CZ, Ltd., 262 72 Chraštice, Czech Republic; (Z.K.); (V.Ř.)
| | - Jan Kyselka
- Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology, 166 28 Prague, Czech Republic (V.F.)
| | - Vladimír Filip
- Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology, 166 28 Prague, Czech Republic (V.F.)
| | - Václav Říha
- HEMP PRODUCTION CZ, Ltd., 262 72 Chraštice, Czech Republic; (Z.K.); (V.Ř.)
| | - František Lorenc
- Department of Food Biotechnology and Agricultural Products Quality, Faculty of Agriculture and Technology, University of South Bohemia, 370 05 České Budějovice, Czech Republic (P.S.)
| | - Jan Bedrníček
- Department of Food Biotechnology and Agricultural Products Quality, Faculty of Agriculture and Technology, University of South Bohemia, 370 05 České Budějovice, Czech Republic (P.S.)
| | - Pavel Smetana
- Department of Food Biotechnology and Agricultural Products Quality, Faculty of Agriculture and Technology, University of South Bohemia, 370 05 České Budějovice, Czech Republic (P.S.)
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Sun Y, Wang Y, Zhang Y, Hasan N, Yang N, Xie Y, Tang C. Identification and characterization of the Bicupin domain family and functional analysis of GhBCD11 in response to verticillium wilt in cotton. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2023; 337:111875. [PMID: 37769874 DOI: 10.1016/j.plantsci.2023.111875] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 09/18/2023] [Accepted: 09/21/2023] [Indexed: 10/03/2023]
Abstract
Bicupin domain protein (BCD) family, an important component of Cupin domain superfamily, plays important roles in oxalic acid (OA) degradation and stress responses in high plants. However, no studies have been reported on the Cupin domain family in cotton up till now. In our study, a total 110 proteins including Cupin domain were identified from the upland cotton (Gossypium hirsutum). Among them, 17 proteins contained Bicupin domain. Subsequently, we found that V. dahliae produces OA leading to cotton leaf wilting. RT-qPCR analysis of GhBCDs revealed that OA and V. dahliae Vd080 significantly enhanced the expression of GhBCD11. The Virus-induced gene silencing and overexpression analysis showed that GhBCD11 positively regulates plant resistance to V. dahliae. Subcellular localization showed GhBCD11 located on the plasma membrane. The analysis of expression pattern showed that GhBCD11 can be induced via hormone-mediated signal pathway including salicylic acid (SA), ethephon (ET), methyl jasmonate (JA) and abscisic acid (ABA). In addition, we identified an interaction between 60 S ribosomal protein GhRPL12-3 and GhBCD11 by yeast double hybridization. Overall, this is the first study, where we identified Cupin domain family in cotton, clarified the role of GhBCD11 in cotton for resistance to V. dahliae and found an interaction between GhRPL12-3 and GhBCD11.
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Affiliation(s)
- Ying Sun
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, College of Agriculture, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Yi Wang
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, College of Agriculture, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Yalin Zhang
- State Key Laboratory of Cotton Biology, Institute of Cotton Research of CAAS, Anyang 455000, Henan, China
| | - Nadeem Hasan
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, College of Agriculture, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Na Yang
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, College of Agriculture, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Yijing Xie
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, College of Agriculture, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Canming Tang
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, College of Agriculture, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
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Roland IS, Aguilera-Toro M, Nielsen SDH, Poulsen NA, Larsen LB. Processing-Induced Markers in Proteins of Commercial Plant-Based Drinks in Relation to Compositional Aspects. Foods 2023; 12:3282. [PMID: 37685215 PMCID: PMC10487255 DOI: 10.3390/foods12173282] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2023] [Revised: 08/24/2023] [Accepted: 08/30/2023] [Indexed: 09/10/2023] Open
Abstract
The consumption of plant-based drinks is increasing, but they represent a product category normally with lower protein content as compared with bovine milk. Furthermore, the products are highly processed and, therefore, the proteins in this product category may carry a significant processing history. In the present study, a series of 17 freshly produced, commercially available plant-based drinks were benchmarked according to protein-quality parameters. The plant-based drinks represented different plant sources, as well as some mixed products, and were investigated relative to composition, aggregate sizes, presence of non-reducible proteins complexes, and level of processing-induced markers in the proteins. Processing-induced changes in the proteins were determined by a newly developed cocktail method, determining markers related to Maillard and dehydroalanine pathways, as well as intact lysine by triple quadrupole-multiple reaction monitoring-mass spectrometry. It was found that all drinks contained non-reducible protein complexes, but specifically, oat-based drinks represented the largest span contents of processing-induced markers within the proteins, which may relate to their inherent processing histories. Furthermore, it was shown that in products containing added sugar, Maillard reaction-related processing markers were increased over the dehydroalanine pathway.
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Affiliation(s)
| | | | | | | | - Lotte Bach Larsen
- Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus, Denmark; (I.S.R.)
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Lazou A, Anastasiadis G, Provata T, Koliou Z, Protonotariou S. Utilization of industrial hemp by-product defatted seed flour: effect of its incorporation on the properties and quality characteristics of 'tsoureki', a rich-dough baked Greek product. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3984-3996. [PMID: 36433711 DOI: 10.1002/jsfa.12351] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 11/18/2022] [Accepted: 11/18/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND A rich-dough baked Greek product named 'tsoureki' was prepared using non-gluten hemp seed flour at ratios of 0:100, 10:90, 30:70, and 50:50. The effects of hemp flour addition on the properties of 'tsoureki', including physicochemical properties (moisture content, water activity, sorption phenomena), structural properties, textural properties, total phenolic content, antioxidant activity, and sensorial characteristics, as well as the macroscopic structure and morphological characteristics, were studied. RESULTS Hemp flour addition affected dough rheology, showing tan δ values < 1, a decrease in both G' and G″ values, while both flow behavior and consistency indices were also significantly affected, which might have an influence on the final baked goods. The Guggenheim-Anderson-de Boer model satisfactorily described sorption data, while both hemp addition and temperature had a significant effect. A significantly higher hardness of 11.55 N, a lower specific volume of 2.65 cm3 g-1 , and a lower porosity of 0.676 were observed at high hemp additions. The hemp flour level influenced the color of the crumb and crust, and the total color difference (ΔE) increased significantly with the increase in hemp flour. Hemp flour additions were detectable by the naked eye, with an obvious color difference between control and hemp-containing samples. Moreover, the phenolic content and antioxidant capacity were increased, as were some organoleptic characteristics, such as the bitter aftertaste. Concurrently, overall acceptability decreased significantly. CONCLUSION Overall, the incorporation of gluten-free defatted hemp seed flour in 'tsoureki' formulations seems to be a promising alternative for improving quality of such rich-dough baked products. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Andriana Lazou
- Laboratory of Chemistry, Analysis and Design of Food Processes, Department of Food Science and Technology, School of Food Sciences, University of West Attica, Athens, Greece
| | - Georgios Anastasiadis
- Laboratory of Chemistry, Analysis and Design of Food Processes, Department of Food Science and Technology, School of Food Sciences, University of West Attica, Athens, Greece
| | - Tarsia Provata
- Laboratory of Chemistry, Analysis and Design of Food Processes, Department of Food Science and Technology, School of Food Sciences, University of West Attica, Athens, Greece
| | - Zoi Koliou
- Laboratory of Chemistry, Analysis and Design of Food Processes, Department of Food Science and Technology, School of Food Sciences, University of West Attica, Athens, Greece
| | - Styliani Protonotariou
- Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
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Zeng Z, Song S, Ma J, Hu D, Xu Y, Hou Y, He C, Tang X, Lan T, Zeng J, Gao X, Chen G. QTL Mapping of Agronomic and Physiological Traits at the Seedling and Maturity Stages under Different Nitrogen Treatments in Barley. Int J Mol Sci 2023; 24:ijms24108736. [PMID: 37240081 DOI: 10.3390/ijms24108736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 05/03/2023] [Accepted: 05/11/2023] [Indexed: 05/28/2023] Open
Abstract
Nitrogen (N) stress seriously constrains barley (Hordeum vulgare L.) production globally by influencing its growth and development. In this study, we used a recombinant inbred line (RIL) population of 121 crosses between the variety Baudin and the wild barley accession CN4027 to detect QTL for 27 traits at the seedling stage in hydroponic culture trials and 12 traits at the maturity stage in field trials both under two N treatments, aiming to uncover favorable alleles for N tolerance in wild barley. In total, eight stable QTL and seven QTL clusters were detected. Among them, the stable QTL Qtgw.sau-2H located in a 0.46 cM interval on the chromosome arm 2HL was a novel QTL specific for low N. Notably, Clusters C4 and C7 contained QTL for traits at both the seedling and maturity stages. In addition, four stable QTLs in Cluster C4 were identified. Furthermore, a gene (HORVU2Hr1G080990.1) related to grain protein in the interval of Qtgw.sau-2H was predicted. Correlation analysis and QTL mapping showed that different N treatments significantly affected agronomic and physiological traits at the seedling and maturity stages. These results provide valuable information for understanding N tolerance as well as breeding and utilizing the loci of interest in barley.
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Affiliation(s)
- Zhaoyong Zeng
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Shiyun Song
- College of Resources, Sichuan Agricultural University, Chengdu 611130, China
| | - Jian Ma
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Deyi Hu
- College of Resources, Sichuan Agricultural University, Chengdu 611130, China
| | - Yinggang Xu
- College of Resources, Sichuan Agricultural University, Chengdu 611130, China
| | - Yao Hou
- College of Resources, Sichuan Agricultural University, Chengdu 611130, China
| | - Chengjun He
- College of Resources, Sichuan Agricultural University, Chengdu 611130, China
| | - Xiaoyan Tang
- College of Resources, Sichuan Agricultural University, Chengdu 611130, China
| | - Ting Lan
- College of Resources, Sichuan Agricultural University, Chengdu 611130, China
| | - Jian Zeng
- College of Resources, Sichuan Agricultural University, Chengdu 611130, China
| | - Xuesong Gao
- College of Resources, Sichuan Agricultural University, Chengdu 611130, China
| | - Guangdeng Chen
- College of Resources, Sichuan Agricultural University, Chengdu 611130, China
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Liu M, Toth JA, Childs M, Smart LB, Abbaspourrad A. Composition and functional properties of hemp seed protein isolates from various hemp cultivars. J Food Sci 2023; 88:942-951. [PMID: 36694405 DOI: 10.1111/1750-3841.16467] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 12/05/2022] [Accepted: 01/03/2023] [Indexed: 01/26/2023]
Abstract
Hemp seed protein isolates (HPI) were extracted from seven commercial hemp cultivars, a Cornell breeding line, and a commercial hemp heart product, and their composition and functional properties were investigated. HPI contained different ratios of edestin, vicilin, and albumin proteins, which affected protein solubility and functionality. Higher protein solubility was associated with cultivars that contained more vicilin and albumin, which influenced the subsequent functional properties of HPI. Significant differences in water holding capacity (0.83-1.05 g water/g protein isolate), oil holding capacity (1.28-1.81 g oil/g protein isolate), foam capacity (52.9%-84.9%), and foam stability (68.1%-89.4%) were observed across HPI. The Cornell hemp breeding line exhibited the highest protein solubility at pH 7.0 and was uniquely capable of forming an emulsion. The relationship identified between hemp seed protein composition and functionality, in conjunction with the demonstration of an on-going hemp breeding line, suggest that continued, targeted development of hemp cultivars can improve its seed protein functional properties for ingredient utilization in plant-based foods.
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Affiliation(s)
- Martin Liu
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
| | - Jacob A Toth
- Horticulture Section, School of Integrative Plant Science, Cornell AgriTech, Geneva, New York, USA
| | - Mackenzie Childs
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
| | - Lawrence B Smart
- Horticulture Section, School of Integrative Plant Science, Cornell AgriTech, Geneva, New York, USA
| | - Alireza Abbaspourrad
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
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10
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Cattaneo C, Givonetti A, Cavaletto M. Protein Mass Fingerprinting and Antioxidant Power of Hemp Seeds in Relation to Plant Cultivar and Environment. PLANTS (BASEL, SWITZERLAND) 2023; 12:782. [PMID: 36840130 PMCID: PMC9966504 DOI: 10.3390/plants12040782] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 02/06/2023] [Accepted: 02/07/2023] [Indexed: 06/18/2023]
Abstract
Cannabis sativa (hemp) seeds are considered a functional food for their favorable contents of essential fatty acids, proteins and antioxidants. Beyond phenolics and carotenoids, the bioactivity of proteins has recently been investigated. However, plant genotype and environmental conditions can affect quantity and quality of macronutrients and phytochemicals in seeds, influencing their nutraceutical properties. In this study, the effects of plant variety and seed origin on the protein profile and antioxidant activity of hemp seeds were evaluated. Seeds from two cultivars, Secuieni Jubileu and Finola, were harvested from a mountain field located in Italy and compared with reference seeds used for sowing. Albumin and globulin extracts were obtained using the Osborne method and their antioxidant power was assayed (DPPH and ABTS methods). A matrix-assisted laser desorption ionization time-of-flight (MALDI-TOF) mass spectrometry method was developed for protein fingerprinting analysis. Albumins from seeds of the mountain site showed higher radical scavenging activity and compounds of lower molecular weight than reference seeds, suggesting a role of proteins in the observed bioactivity. The MALDI-TOF method discriminated samples according to origin and variety, highlighting changes in the protein profile and identifying signals which could be used as markers of hemp cultivars.
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Affiliation(s)
- Chiara Cattaneo
- Department of Science and Technological Innovation, DiSIT, University of Eastern Piedmont, 13100 Vercelli, Italy
| | - Annalisa Givonetti
- Department for Sustainable Development and Ecological Transition, DiSSTE, University of Eastern Piedmont, 13100 Vercelli, Italy
| | - Maria Cavaletto
- Department for Sustainable Development and Ecological Transition, DiSSTE, University of Eastern Piedmont, 13100 Vercelli, Italy
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11
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Computer-Aided Screening for Potential Coronavirus 3-Chymotrypsin-like Protease (3CLpro) Inhibitory Peptides from Putative Hemp Seed Trypsinized Peptidome. MOLECULES (BASEL, SWITZERLAND) 2022; 28:molecules28010050. [PMID: 36615263 PMCID: PMC9822321 DOI: 10.3390/molecules28010050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 12/05/2022] [Accepted: 12/13/2022] [Indexed: 12/24/2022]
Abstract
To control the COVID-19 pandemic, antivirals that specifically target the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) are urgently required. The 3-chymotrypsin-like protease (3CLpro) is a promising drug target since it functions as a catalytic dyad in hydrolyzing polyprotein during the viral life cycle. Bioactive peptides, especially food-derived peptides, have a variety of functional activities, including antiviral activity, and also have a potential therapeutic effect against COVID-19. In this study, the hemp seed trypsinized peptidome was subjected to computer-aided screening against the 3CLpro of SARS-CoV-2. Using predictive trypsinized products of the five major proteins in hemp seed (i.e., edestin 1, edestin 2, edestin 3, albumin, and vicilin), the putative hydrolyzed peptidome was established and used as the input dataset. To select the Cannabis sativa antiviral peptides (csAVPs), a predictive bioinformatic analysis was performed by three webserver screening programs: iAMPpred, AVPpred, and Meta-iAVP. The amino acid composition profile comparison was performed by COPid to screen for the non-toxic and non-allergenic candidates, ToxinPred and AllerTOP and AllergenFP, respectively. GalaxyPepDock and HPEPDOCK were employed to perform the molecular docking of all selected csAVPs to the 3CLpro of SARS-CoV-2. Only the top docking-scored candidate (csAVP4) was further analyzed by molecular dynamics simulation for 150 nanoseconds. Molecular docking and molecular dynamics revealed the potential ability and stability of csAVP4 to inhibit the 3CLpro catalytic domain with hydrogen bond formation in domain 2 with short bonding distances. In addition, these top ten candidate bioactive peptides contained hydrophilic amino acid residues and exhibited a positive net charge. We hope that our results may guide the future development of alternative therapeutics against COVID-19.
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12
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Guidi S, Formica FA, Denkel C. Mixing plant-based proteins: Gel properties of hemp, pea, lentil proteins and their binary mixtures. Food Res Int 2022; 161:111752. [PMID: 36192925 DOI: 10.1016/j.foodres.2022.111752] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 07/06/2022] [Accepted: 07/26/2022] [Indexed: 11/21/2022]
Abstract
One of the challenges in substituting dairy products by alternative proteins is that the properties of mixed protein gels cannot necessarily be predicted by those of single protein gels, whereas the need of mixing is often driven by nutritional aspects. However, mixing plant proteins could also open a door to new textures. The main goal of this study was to investigate the impact of binary mixing of hemp (H), yellow pea (P), and brown lentil (L) protein concentrates/isolates on their gel and water-holding properties. Dispersions of reconstituted proteins and mixtures thereof were gelled using glucono-δ-lactone (GDL), transglutaminase (TG), and temperature (T) at a protein content of 12% (w/w). Mixtures of pea and lentil proteins showed gel strengths for TG- and T-induced gels that are proportional to the ratio of the mixture constituents (linear mixing behavior), whereas synergistic effects were observed for GDL-induced gelation. In contrast, all mixtures containing hemp exhibited a non-linear mixing behavior for the three gelation methods, usually resulting in lower gel strengths compared to theoretically expected values. The study showed that mixing plant-based proteins of different protein sources can lead to very different mixing behaviors in terms of gel properties, showing either a reinforcing, an indifferent or a weakening effect compared to the theoretically expected properties. The results can help developing more targeted plant protein-based soft gel products such as yogurt alternatives with specific techno-functional properties, while adjusting the nutritional characteristics.
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Affiliation(s)
- Sarah Guidi
- Bern University of Applied Science, School of Agricultural, Forest and Food Sciences, Länggasse 85, CH-3052 Zollikofen, Switzerland
| | - Florian A Formica
- Bern University of Applied Science, School of Agricultural, Forest and Food Sciences, Länggasse 85, CH-3052 Zollikofen, Switzerland
| | - Christoph Denkel
- Bern University of Applied Science, School of Agricultural, Forest and Food Sciences, Länggasse 85, CH-3052 Zollikofen, Switzerland.
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13
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Kutzli I, Zhou J, Li T, Baier SK, Mezzenga R. Formation and characterization of plant-based amyloid fibrils from hemp seed protein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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14
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El-Sohaimy SA, Androsova NV, Toshev AD, El Enshasy HA. Nutritional Quality, Chemical, and Functional Characteristics of Hemp (Cannabis sativa ssp. sativa) Protein Isolate. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11212825. [PMID: 36365277 PMCID: PMC9656340 DOI: 10.3390/plants11212825] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 10/20/2022] [Accepted: 10/20/2022] [Indexed: 06/01/2023]
Abstract
(1) Background: Hemp seeds are a source of plant-based protein, making them an appropriate supplement to a plant-based diet. The current work was focused on the preparation of the protein isolate from the hemp seeds with eco-friendly and cheap technology. Moreover, it evaluated the physicochemical and functional properties of hemp protein isolate for its potential application in food manufacturing. (2) Methods: The protein content of hemp seeds has been isolated through two main steps: (1) extraction of the protein content of an alkaline pH (10-12); (2) precipitation of the extracted protein on an acidic pH as an isoelectric point (pH = 4.5). (3) Results: The edastin protein is the most predominant protein in the protein profile with a molecular weight of 58.1 KDa beside albumin with a molecular weight of 31.5 KDa. The FTIR spectrum detected the absorption peaks of the amide I at 1750 and 1600 cm-1, which pointed to C=O stretching while N-H stretching at 1650-1580 cm-1. The peak at 3250 is found to be related to N-H stretching of the aliphatic primary amine (3400-3300 cm-1) and the N-H stretching for the secondary (II) amine appeared at 3350-3310 cm-1. The Hemp protein isolate (HPI) showed a high content of arginine (15.52 g/100 g), phenylalanine + tyrosine (9.63 g/100 g), methionine + cysteine (5.49 g/100 g), leucine + isoleucine (5.21 g/100 g), and valine (4.53 g/100 g). It contains a moderate level of threonine (3.29 g/100 g) and lysine (2.50 g/100 g) with tryptophan as the limiting amino acid (0.22 g/100 g). The HPI showed an appropriate water-and-oil holding capacity (4.5 ± 2.95 and 2.33 ± 1.88 mL/g, respectively). The foaming capacity of the HPI was increased with increasing the pH values to reach the maximum value at pH 11 (67.23 ± 3.20%). The highest emulsion ability index of the HPI was noted at pH 9 (91.3 ± 2.57 m2/g) with low stability (19.15 ± 2.03). (4) Conclusions: A strong positive correlation (r = 0.623) was shown between protein concentration and solubility. The current easy-to-use, cheap, and eco-friendly technology provides the industrial sector with a cheap protein isolate for manufacturing protein-rich diet and beverages. The HPI showed a good nutritional quality and functional properties that might be helpful in utilizing it in different food products such as beverages and bakery products.
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Affiliation(s)
- Sobhy Ahmed El-Sohaimy
- Department of Technology and Organization of Public Catering, Institute of Sport Tourism and Service, South Ural State University, 4544080 Chelyabinsk, Russia
- Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, Alexandria 21934, Egypt
| | - Natalia Vladimirovna Androsova
- Department of Technology and Organization of Public Catering, Institute of Sport Tourism and Service, South Ural State University, 4544080 Chelyabinsk, Russia
| | - Abduvali Djabarovich Toshev
- Department of Technology and Organization of Public Catering, Institute of Sport Tourism and Service, South Ural State University, 4544080 Chelyabinsk, Russia
| | - Hesham Ali El Enshasy
- Institute of Bioproduct Development (IBD), Universiti Teknologi Malaysia (UTM), Skudai 81310, Malaysia
- Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia (UTM), Skudai 81310, Malaysia
- City of Scientific Research and Technology Applications (SRTA), New Burg Al Arab, Alexandria 21934, Egypt
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Physicochemical Characterization of Interactions between Blueberry Polyphenols and Food Proteins from Dairy and Plant Sources. Foods 2022; 11:foods11182846. [PMID: 36140972 PMCID: PMC9497991 DOI: 10.3390/foods11182846] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/19/2022] [Accepted: 09/08/2022] [Indexed: 11/16/2022] Open
Abstract
Polyphenols are widely known for their benefits to human health; however, dietary intake of this class of compounds is low in the United States due to low intake of fruits and vegetables. Dairy foods (i.e., milk, yogurt) have been shown to increase polyphenol bioavailability via protein–polyphenol interactions, which may have important implications for human health. Increasing consumer interest in sustainability and health has led to the introduction of a variety of novel plant-based proteins and related food products as dairy alternatives. This study compared whey, a popular dairy-based food protein, to pea and hemp proteins for their abilities to form complexes with polyphenols from blueberries, which are a widely consumed fruit in the US with demonstrated health effects. Physical and chemical characteristics of each protein extract in the presence and absence of blueberry polyphenols were investigated using a variety of spectroscopic methods. The influence of polyphenol complexation on protein digestion was also assessed in vitro. While all proteins formed complexes with blueberry polyphenols, the hemp and pea proteins demonstrated greater polyphenol binding affinities than whey, which may be due to observed differences in protein secondary structure. Polyphenol addition did not affect the digestion of any protein studied. Solution pH appeared to play a role in protein–polyphenol complex formation, which suggests that the effects observed in this model food system may differ from food systems designed to mimic other food products, such as plant-based yogurts. This study provides a foundation for exploring the effects of plant-based proteins on phytochemical functionality in complex, “whole food” matrices, and supports the development of plant-based dairy analogs aimed at increasing polyphenol stability and bioavailability.
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Hempseed (Cannabis sativa) protein hydrolysates: A valuable source of bioactive peptides with pleiotropic health-promoting effects. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.06.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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17
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Fan L, Yang M, Ma S, Huang J. Isolation, purification, and characterization of the globulin from wheat germ. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15542] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Ling Fan
- Food and Pharmacy College Xuchang University Xuchang Henan 461000 China
| | - Mingqian Yang
- College of Biological Engineer Henan University of Technology Zhengzhou Henan 450001 China
| | - Sen Ma
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Jihong Huang
- Food and Pharmacy College Xuchang University Xuchang Henan 461000 China
- College of Biological Engineer Henan University of Technology Zhengzhou Henan 450001 China
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