Bioprocessing of Hempseed (Cannabis sativa L.) Food By-Products Increased Nutrient and Phytochemical In Vitro Bioavailability during Digestion and Microbial Fermentation

Songtao Fan; Zhihong Zhang; Gary J. Duncan; Amanda Morris; Lorraine Scobbie; Donna Henderson; Philip Morrice; Wendy R. Russell; Sylvia H. Duncan; Madalina Neacsu

doi:10.3390/app13095781

Bioprocessing of Hempseed (Cannabis sativa L.) Food By-Products Increased Nutrient and Phytochemical In Vitro Bioavailability during Digestion and Microbial Fermentation

Songtao Fan
, Zhihong Zhang
, Gary J. Duncan
, Amanda Morris
, Lorraine Scobbie
, Donna Henderson
, Philip Morrice
, Wendy R. Russell
, Sylvia H. Duncan
, Madalina Neacsu^* (Corresponding Author)

^*Corresponding author for this work

The Rowett Institute of Nutrition and Health

Jiangsu University
University of Aberdeen

Research output: Contribution to journal › Article › peer-review

13 Citations (Scopus)

10 Downloads (Pure)

Abstract

Agricultural hemp (Cannabis sativa L.) is currently underutilised for food and could be pivotal to the development and expansion of a low-carbon food production system and to contribute to sustainable diets. Dehulling hempseed for food (for hempseed hearts) generates several by-products, including hempseed “screenings”. This study assessed the effects of several bioprocessing treatments (using enzyme mixtures, yeast, and combinations of both) on hemp screenings nutrient and phytochemical content and their digestion and metabolism in vitro (using a gastrointestinal digestion model and incubations with human mixed microbiota-faecal samples from three healthy donors). The nutrients and phytochemicals’ metabolites were measured using targeted LC-MS/MS and GC analysis. The hempseed screenings are rich in insoluble NSP (16.46 ± 0.86%), protein (20.15 ± 0.11%, with 3.83% tryptophan), syringaresinol, p-coumaric and protocatechuic acids. The hempseed screenings are highly fermentable, resulting in a significant increase in acetic, propionic, and butyric acids following fermentation with faecal microbiota. The bioprocessing treatments significantly increased the extractability of the phytochemicals, especially in free and alkaline-labile forms, without improving the fibre fermentation. The findings from this study support the use of hempseed screenings as a source of dietary nutrients for biodiversification and development of potential functional foods for metabolic and gut health.

Original language	English
Article number	5781
Number of pages	19
Journal	Applied Sciences
Volume	13
Issue number	9
Early online date	8 May 2023
DOIs	https://doi.org/10.3390/app13095781
Publication status	Published - 8 May 2023

Bibliographical note

Acknowledgments
The authors are grateful to the volunteers for their participance in this study and to the Good Hemp company for their hempseed screening samples donation. Furthermore, Songtao and Zhihong would like to thank the China Scholarship Council (CSC) and Nanchang University doctoral students abroad visiting scholar program for the funds received to cover their maintenance in UK during their stage as visiting Ph.D. students from China.

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 2 Zero Hunger
SDG 3 Good Health and Well-being

Keywords

hemp (Cannabis sativa L.)
hempseed by-products
plant secondary metabolites
microbial metabolites
enzyme bioprocessing
in vitro digestion
in vitro fermentation
short chain fatty acids
dietary fibre
plant protein

Access to Document

10.3390/app13095781Licence: CC BY

Fan_etal_AS_Bioprocessing_Of_Hempseed_VoR
Copyright: © 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Final published version, 2.37 MBLicence: CC BY

Cite this

Fan, S., Zhang, Z., Duncan, G. J., Morris, A., Scobbie, L., Henderson, D., Morrice, P., Russell, W. R., Duncan, S. H., & Neacsu, M. (2023). Bioprocessing of Hempseed (Cannabis sativa L.) Food By-Products Increased Nutrient and Phytochemical In Vitro Bioavailability during Digestion and Microbial Fermentation. Applied Sciences, 13(9), Article 5781. https://doi.org/10.3390/app13095781

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abstract = "Agricultural hemp (Cannabis sativa L.) is currently underutilised for food and could be pivotal to the development and expansion of a low-carbon food production system and to contribute to sustainable diets. Dehulling hempseed for food (for hempseed hearts) generates several by-products, including hempseed {\textquotedblleft}screenings{\textquotedblright}. This study assessed the effects of several bioprocessing treatments (using enzyme mixtures, yeast, and combinations of both) on hemp screenings nutrient and phytochemical content and their digestion and metabolism in vitro (using a gastrointestinal digestion model and incubations with human mixed microbiota-faecal samples from three healthy donors). The nutrients and phytochemicals{\textquoteright} metabolites were measured using targeted LC-MS/MS and GC analysis. The hempseed screenings are rich in insoluble NSP (16.46 ± 0.86\%), protein (20.15 ± 0.11\%, with 3.83\% tryptophan), syringaresinol, p-coumaric and protocatechuic acids. The hempseed screenings are highly fermentable, resulting in a significant increase in acetic, propionic, and butyric acids following fermentation with faecal microbiota. The bioprocessing treatments significantly increased the extractability of the phytochemicals, especially in free and alkaline-labile forms, without improving the fibre fermentation. The findings from this study support the use of hempseed screenings as a source of dietary nutrients for biodiversification and development of potential functional foods for metabolic and gut health.",

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note = "Acknowledgments The authors are grateful to the volunteers for their participance in this study and to the Good Hemp company for their hempseed screening samples donation. Furthermore, Songtao and Zhihong would like to thank the China Scholarship Council (CSC) and Nanchang University doctoral students abroad visiting scholar program for the funds received to cover their maintenance in UK during their stage as visiting Ph.D. students from China.",

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AU - Duncan, Gary J.

AU - Morris, Amanda

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AU - Henderson, Donna

AU - Morrice, Philip

AU - Russell, Wendy R.

AU - Duncan, Sylvia H.

AU - Neacsu, Madalina

N1 - Acknowledgments The authors are grateful to the volunteers for their participance in this study and to the Good Hemp company for their hempseed screening samples donation. Furthermore, Songtao and Zhihong would like to thank the China Scholarship Council (CSC) and Nanchang University doctoral students abroad visiting scholar program for the funds received to cover their maintenance in UK during their stage as visiting Ph.D. students from China.

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N2 - Agricultural hemp (Cannabis sativa L.) is currently underutilised for food and could be pivotal to the development and expansion of a low-carbon food production system and to contribute to sustainable diets. Dehulling hempseed for food (for hempseed hearts) generates several by-products, including hempseed “screenings”. This study assessed the effects of several bioprocessing treatments (using enzyme mixtures, yeast, and combinations of both) on hemp screenings nutrient and phytochemical content and their digestion and metabolism in vitro (using a gastrointestinal digestion model and incubations with human mixed microbiota-faecal samples from three healthy donors). The nutrients and phytochemicals’ metabolites were measured using targeted LC-MS/MS and GC analysis. The hempseed screenings are rich in insoluble NSP (16.46 ± 0.86%), protein (20.15 ± 0.11%, with 3.83% tryptophan), syringaresinol, p-coumaric and protocatechuic acids. The hempseed screenings are highly fermentable, resulting in a significant increase in acetic, propionic, and butyric acids following fermentation with faecal microbiota. The bioprocessing treatments significantly increased the extractability of the phytochemicals, especially in free and alkaline-labile forms, without improving the fibre fermentation. The findings from this study support the use of hempseed screenings as a source of dietary nutrients for biodiversification and development of potential functional foods for metabolic and gut health.

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DO - 10.3390/app13095781

M3 - Article

SN - 2076-3417

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JO - Applied Sciences

JF - Applied Sciences

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ER -

Bioprocessing of Hempseed (Cannabis sativa L.) Food By-Products Increased Nutrient and Phytochemical In Vitro Bioavailability during Digestion and Microbial Fermentation

Abstract

Bibliographical note

UN SDGs

Keywords

Access to Document

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