Anti-inflammatory and antioxidant properties of hempseed protein enzymatic hydrolysates

被引：8

作者：

Hong, Shan ^{[1
,2
]}

Lin, Yang ^{[1
,3
]}

Dia, Vermont P. ^{[1
]}

机构：

[1] Univ Tennessee, Inst Agr, Dept Food Sci, 2510 River Dr, Knoxville, TN 37996 USA

[2] Kansas State Univ, Dept Grain Sci & Ind, 1301 Middle Campus Dr, Manhattan, KS 66506 USA

[3] Zhejiang Univ Technol, Dept Food Sci, Hangzhou 310014, Zhejiang, Peoples R China

来源：

FOOD HYDROCOLLOIDS FOR HEALTH | 2022年 / 2卷

关键词：

Alcalase; Anti-inflammatory; Antioxidant; Bromelain; Hempseed protein; Hydrolysis; CAPACITY; ALCALASE; L;

D O I：

10.1016/j.fhfh.2022.100082

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

There has been an increasing interest on the utilization of industrial hempseed as a potential food ingredient with health-promoting properties. The objective was to produce hempseed protein (HPI) hydrolysates with antioxidant and anti-inflammatory properties. HPI was isolated from hempseed hearts and hydrolyzed by Alcalase (A-HPI) and bromelain (B-HPI). Hydrolysates were characterized and tested for their antioxidant and anti-inflammatory properties. A-HPI has better inhibitory activity than B-HPI in lipopolysaccharide-induced inflammation in macrophages by reducing nitric oxide, interleukin-6, tumor necrosis factor-alpha production. On the other hand, the ORAC values of both hydrolysates are similar while B-HPI scavenged DPPH radical stronger than A-HPI. Our results showed the potential of HPI hydrolysates to serve as natural antioxidant food ingredients with health promoting properties by inhibiting aberrant inflammation.

引用

页数：6

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