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Biological potential of proteins and peptides obtained from hempseed cake


Gaurina Srček, Višnja; Radošević, Kristina; Slivac, Igor; Bagović, Martina; Logarušić, Marijan
Biological potential of proteins and peptides obtained from hempseed cake // GENP 2018-Book of abstracts / (Clodove, M.L ; Corbo, F ; Amirante, R) (ur.).
Bari, 2018. str. 23-23 (predavanje, međunarodna recenzija, sažetak, znanstveni)


Naslov
Biological potential of proteins and peptides obtained from hempseed cake

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

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

Izvornik
GENP 2018-Book of abstracts / (Clodove, M.L ; Corbo, F ; Amirante, R) - Bari, 2018, 23-23

ISBN
978-88-6629-011-7

Skup
Green Extraction of Natural Products GENP2018

Mjesto i datum
Bari, Italija, 11-12.11.2018

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Antioxidant activity, anticancer activity, hempseed cake, peptides

Sažetak
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

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