Production, digestibility and allergenicity of hemp (Cannabis sativa L.) protein isolates.
Identifieur interne : 000030 ( Main/Exploration ); précédent : 000029; suivant : 000031Production, digestibility and allergenicity of hemp (Cannabis sativa L.) protein isolates.
Auteurs : Gianfranco Mamone [Italie] ; Gianluca Picariello [Italie] ; Alessia Ramondo [Italie] ; Maria Adalgisa Nicolai [Italie] ; Pasquale Ferranti [Italie]Source :
- Food research international (Ottawa, Ont.) [ 1873-7145 ] ; 2019.
Descripteurs français
- KwdFr :
- Allergènes (analyse), Cannabis (composition chimique), Digestion (MeSH), Farine (MeSH), Graines (composition chimique), Hydrolysats de protéines (analyse), Hypersensibilité alimentaire (MeSH), Peptides (analyse), Peptides (immunologie), Protéines végétales (analyse), Protéines végétales (immunologie), Protéines végétales (métabolisme), Protéomique (MeSH).
- MESH :
- analyse : Allergènes, Hydrolysats de protéines, Peptides, Protéines végétales.
- composition chimique : Cannabis, Graines.
- immunologie : Peptides, Protéines végétales.
- métabolisme : Protéines végétales.
- Digestion, Farine, Hypersensibilité alimentaire, Protéomique.
English descriptors
- KwdEn :
- Allergens (analysis), Cannabis (chemistry), Digestion (MeSH), Flour (MeSH), Food Hypersensitivity (MeSH), Peptides (analysis), Peptides (immunology), Plant Proteins (analysis), Plant Proteins (immunology), Plant Proteins (metabolism), Protein Hydrolysates (analysis), Proteomics (MeSH), Seeds (chemistry).
- MESH :
- chemical , analysis : Allergens, Peptides, Plant Proteins, Protein Hydrolysates.
- chemistry : Cannabis, Seeds.
- chemical , immunology : Peptides, Plant Proteins.
- chemical , metabolism : Plant Proteins.
- Digestion, Flour, Food Hypersensitivity, Proteomics.
Abstract
Hemp (Cannabis sativa L.), traditionally cultivated for industrial use and harvested for fibers and seeds, has raised much interest as a sustainable crop in the last years. Recently, hemp seeds and derived oil have started to be used in a variety of food products. Hemp-based food products are considered less allergenic than those from other edible seeds, although this statement has never been experimentally verified. In this study high purity grade hemp flour (HF) and hemp protein isolate (HPI) were obtained through a fast and cheap process starting from defatted hemp cakes, a residue of hempseed oil extraction. HPI resulted enriched at nearly 86% protein, mainly constituted by the storage protein edestin (accounting for 70% total protein). In vitro protein digestibility was determined using a static model of gastrointestinal digestion (GID), which included a final step with purified brush border membrane (BBM) enzyme preparations. HF and HPI showed a high degree of digestibility. The survival of potential bioactive and/or allergenic peptide sequences in digests was investigated by peptidomic analysis. Only a limited number of sequences survived GID. Among them, fragments from 12 seed proteins. These fragments were precursors of sequences with potential bioactive peptides, which might justify the bioactivity of HPI hydrolysates, reported in previous studies. More importantly, all known hemp allergens, including the major thaumatin-like protein and LTP, were entirely eliminated by the HPI production process, neither fragments of the proteins were present after GID. These data support the use of HPI as an ingredient for hypoallergenic foods.
DOI: 10.1016/j.foodres.2018.09.017
PubMed: 30599980
Affiliations:
Links toward previous steps (curation, corpus...)
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Recently, hemp seeds and derived oil have started to be used in a variety of food products. Hemp-based food products are considered less allergenic than those from other edible seeds, although this statement has never been experimentally verified. In this study high purity grade hemp flour (HF) and hemp protein isolate (HPI) were obtained through a fast and cheap process starting from defatted hemp cakes, a residue of hempseed oil extraction. HPI resulted enriched at nearly 86% protein, mainly constituted by the storage protein edestin (accounting for 70% total protein). In vitro protein digestibility was determined using a static model of gastrointestinal digestion (GID), which included a final step with purified brush border membrane (BBM) enzyme preparations. HF and HPI showed a high degree of digestibility. The survival of potential bioactive and/or allergenic peptide sequences in digests was investigated by peptidomic analysis. Only a limited number of sequences survived GID. Among them, fragments from 12 seed proteins. These fragments were precursors of sequences with potential bioactive peptides, which might justify the bioactivity of HPI hydrolysates, reported in previous studies. More importantly, all known hemp allergens, including the major thaumatin-like protein and LTP, were entirely eliminated by the HPI production process, neither fragments of the proteins were present after GID. These data support the use of HPI as an ingredient for hypoallergenic foods.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">30599980</PMID><DateCompleted><Year>2020</Year><Month>01</Month><Day>06</Day></DateCompleted><DateRevised><Year>2020</Year><Month>01</Month><Day>06</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1873-7145</ISSN><JournalIssue CitedMedium="Internet"><Volume>115</Volume><PubDate><Year>2019</Year><Month>01</Month></PubDate></JournalIssue><Title>Food research international (Ottawa, Ont.)</Title><ISOAbbreviation>Food Res Int</ISOAbbreviation></Journal><ArticleTitle>Production, digestibility and allergenicity of hemp (Cannabis sativa L.) protein isolates.</ArticleTitle><Pagination><MedlinePgn>562-571</MedlinePgn></Pagination><ELocationID EIdType="pii" ValidYN="Y">S0963-9969(18)30742-7</ELocationID><ELocationID EIdType="doi" ValidYN="Y">10.1016/j.foodres.2018.09.017</ELocationID><Abstract><AbstractText>Hemp (Cannabis sativa L.), traditionally cultivated for industrial use and harvested for fibers and seeds, has raised much interest as a sustainable crop in the last years. Recently, hemp seeds and derived oil have started to be used in a variety of food products. Hemp-based food products are considered less allergenic than those from other edible seeds, although this statement has never been experimentally verified. In this study high purity grade hemp flour (HF) and hemp protein isolate (HPI) were obtained through a fast and cheap process starting from defatted hemp cakes, a residue of hempseed oil extraction. HPI resulted enriched at nearly 86% protein, mainly constituted by the storage protein edestin (accounting for 70% total protein). In vitro protein digestibility was determined using a static model of gastrointestinal digestion (GID), which included a final step with purified brush border membrane (BBM) enzyme preparations. HF and HPI showed a high degree of digestibility. The survival of potential bioactive and/or allergenic peptide sequences in digests was investigated by peptidomic analysis. Only a limited number of sequences survived GID. Among them, fragments from 12 seed proteins. These fragments were precursors of sequences with potential bioactive peptides, which might justify the bioactivity of HPI hydrolysates, reported in previous studies. More importantly, all known hemp allergens, including the major thaumatin-like protein and LTP, were entirely eliminated by the HPI production process, neither fragments of the proteins were present after GID. These data support the use of HPI as an ingredient for hypoallergenic foods.</AbstractText><CopyrightInformation>Copyright © 2018 Elsevier Ltd. All rights reserved.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Mamone</LastName><ForeName>Gianfranco</ForeName><Initials>G</Initials><AffiliationInfo><Affiliation>Institute of Food Science and Technology (ISA), Avellino, Italy.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Picariello</LastName><ForeName>Gianluca</ForeName><Initials>G</Initials><AffiliationInfo><Affiliation>Institute of Food Science and Technology (ISA), Avellino, Italy.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Ramondo</LastName><ForeName>Alessia</ForeName><Initials>A</Initials><AffiliationInfo><Affiliation>Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Nicolai</LastName><ForeName>Maria Adalgisa</ForeName><Initials>MA</Initials><AffiliationInfo><Affiliation>Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Ferranti</LastName><ForeName>Pasquale</ForeName><Initials>P</Initials><AffiliationInfo><Affiliation>Institute of Food Science and Technology (ISA), Avellino, Italy; Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy. Electronic address: ferranti@unina.it.</Affiliation></AffiliationInfo></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2018</Year><Month>09</Month><Day>12</Day></ArticleDate></Article><MedlineJournalInfo><Country>Canada</Country><MedlineTA>Food Res Int</MedlineTA><NlmUniqueID>9210143</NlmUniqueID><ISSNLinking>0963-9969</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D000485">Allergens</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D010455">Peptides</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D010940">Plant Proteins</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D011492">Protein Hydrolysates</NameOfSubstance></Chemical><Chemical><RegistryNumber>9007-57-2</RegistryNumber><NameOfSubstance UI="C007578">edestin protein, Cannabis sativa</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D000485" MajorTopicYN="N">Allergens</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D002188" MajorTopicYN="N">Cannabis</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D004063" MajorTopicYN="Y">Digestion</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005433" MajorTopicYN="N">Flour</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005512" MajorTopicYN="N">Food Hypersensitivity</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D010455" MajorTopicYN="N">Peptides</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName><QualifierName UI="Q000276" MajorTopicYN="N">immunology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D010940" MajorTopicYN="N">Plant Proteins</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName><QualifierName UI="Q000276" MajorTopicYN="N">immunology</QualifierName><QualifierName UI="Q000378" MajorTopicYN="N">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D011492" MajorTopicYN="N">Protein Hydrolysates</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D040901" MajorTopicYN="N">Proteomics</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D012639" MajorTopicYN="N">Seeds</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName></MeshHeading></MeshHeadingList><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="Y">Cannabis sativa L.</Keyword><Keyword MajorTopicYN="Y">Edestin</Keyword><Keyword MajorTopicYN="Y">Foodomics</Keyword><Keyword MajorTopicYN="Y">Hemp protein digestibility</Keyword><Keyword MajorTopicYN="Y">Hemp protein isolate</Keyword><Keyword MajorTopicYN="Y">Hempseed proteome</Keyword><Keyword MajorTopicYN="Y">Mass spectrometry</Keyword><Keyword MajorTopicYN="Y">Two dimensional electrophoresis</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2018</Year><Month>06</Month><Day>15</Day></PubMedPubDate><PubMedPubDate PubStatus="revised"><Year>2018</Year><Month>09</Month><Day>06</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2018</Year><Month>09</Month><Day>08</Day></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2019</Year><Month>1</Month><Day>3</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2019</Year><Month>1</Month><Day>3</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2020</Year><Month>1</Month><Day>7</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">30599980</ArticleId><ArticleId IdType="pii">S0963-9969(18)30742-7</ArticleId><ArticleId IdType="doi">10.1016/j.foodres.2018.09.017</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>Italie</li></country></list><tree><country name="Italie"><noRegion><name sortKey="Mamone, Gianfranco" sort="Mamone, Gianfranco" uniqKey="Mamone G" first="Gianfranco" last="Mamone">Gianfranco Mamone</name></noRegion><name sortKey="Ferranti, Pasquale" sort="Ferranti, Pasquale" uniqKey="Ferranti P" first="Pasquale" last="Ferranti">Pasquale Ferranti</name><name sortKey="Nicolai, Maria Adalgisa" sort="Nicolai, Maria Adalgisa" uniqKey="Nicolai M" first="Maria Adalgisa" last="Nicolai">Maria Adalgisa Nicolai</name><name sortKey="Picariello, Gianluca" sort="Picariello, Gianluca" uniqKey="Picariello G" first="Gianluca" last="Picariello">Gianluca Picariello</name><name sortKey="Ramondo, Alessia" sort="Ramondo, Alessia" uniqKey="Ramondo A" first="Alessia" last="Ramondo">Alessia Ramondo</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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