Anti-inflammatory and antioxidant properties of hempseed protein enzymatic hydrolysates
Shan Hong, Yang Lin, Vermont P. Día
Abstract
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-α 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.