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Biological potential of proteins and peptides obtained from hempseed cake

Objectives Oil cakes/meals, by-products obtained after oil extraction, are important source of proteins and other compounds. Peptides obtained by enzymatic hydrolysis of oil cakes proteins showed anti-hypertension, antioxidant, antimicrobial and immunomodulatory effects. In this study, we present results after the screening of biological potential of hydrolysed proteins derived from hempseed cake as well as the hydrolysate’s biological properties (antioxidant and in vitro anticancer activity). Methods Hempseed protein isolate (HPI) was obtained from defatted hempseed cake by alkali precipitation and subjected to hydrolysis by commercial enzyme Alcalase 2.4 L during 150 min at optimum pH and temperature. Obtained hydrolysates were fractionated by ultrafiltration and their antioxidant activity was assessed by ORAC method. Additionally, they were tested on human tumour cell lines to assess their effects on cell viability by MTS assay and induced oxidative stress. Results This study has shown that prepared hempseed protein hydrolysates and its ultrafiltration fractions possess antioxidative activity and at some extent a protective effect against induced oxidative stress leading to increased cell survival. Based on our results, hempseed proteins and hydrolysates have potential of becoming a substance for production of peptide ingredients used in functional food

antioxidant activity, anticancer activity, hempseed cake, peptides

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