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BIOLOGICAL ACTIVITY OF HEMPSEED CAKE PROTEIN HYDROLYSATES


Radošević, Kristina; Bagović, Martina; Slivac, Igor; Logarušić, Marijan; Gaurina Srček, Višnja
BIOLOGICAL ACTIVITY OF HEMPSEED CAKE PROTEIN HYDROLYSATES // 17th Ružička Days "Today Science - Tomorrow Industry" / Srećko Tomas, Đurđica Ačkar (ur.).
Osijek and Zagreb: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek and Croatian Society of Chemical Engineers, 2018. str. 77-77 (predavanje, domaća recenzija, sažetak, znanstveni)


Naslov
BIOLOGICAL ACTIVITY OF HEMPSEED CAKE PROTEIN HYDROLYSATES

Autori
Radošević, Kristina ; Bagović, Martina ; Slivac, Igor ; Logarušić, Marijan ; Gaurina Srček, Višnja

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
17th Ružička Days "Today Science - Tomorrow Industry" / Srećko Tomas, Đurđica Ačkar - Osijek and Zagreb : Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek and Croatian Society of Chemical Engineers, 2018, 77-77

ISBN
978-953-7005-57-3

Skup
17th Ružička Days "Today Science - Tomorrow Industry"

Mjesto i datum
Hrvatska, Vukovar, 19.-21.09.2018

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Domaća recenzija

Ključne riječi
Antioxidant activity, cell growth, food industry by-product, hemp seed cake, protein hydrolysats

Sažetak
Oil cakes are by-products that remain after oil extraction from seeds. Preparation of protein hydrolysates from oil cakes is one of their possible biotechnological applications with the aim to increase the efficiency of the microbial and cell culture processes. Also, in the last few years scientific researches on bioactive peptides derived from protein hydrolysates and isolates has increased considerably due to their ability to improve certain health functions. Hemp seed cake obtained by cold pressing is a food waste material of high nutritional value. Due to its high protein content it was used in this research as starting raw material for production of protein hydrolysates. Hempseed protein hydrolysates were prepared using enzyme of microbial origin. After their preparation and chemical characterization selected hempseed protein hydrolysates were studied in vitro on two human tumour cell lines (HeLa and MCF-7) to assess their impact on cell growth, while their antioxidant activity was determined by ORAC method. The results showed that the obtained hempseed protein hydrolysates have antioxidative activity and therefore have potential as antioxidant agents which could be exploited for nutritional and/or medicinal purposes. Further researches are needed due to the known fact that low molecular weight peptides contribute to the antioxidant property of hemp seed protein. Also, bioactive peptides, which could be obtained from protein hydrolysates, are those exerting various in vitro and in vivo activities, so observed effects of hempseed protein hydrolysates should be related to specific fractions of peptides.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija



POVEZANOST RADA


Projekt / tema
HRZZ-IP-2016-06-3848 - Primjena proteinskih hidrolizata iz pogača lana i konoplje u medijima za uzgoj životinjskih stanica (Višnja Gaurina Srček, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb