Prebiotic potential and bioactive volatiles of hemp byproduct fermented by lactobacilli

Nissen, Lorenzo; Casciano, Flavia; Babini, Elena; Gianotti, Andrea

doi:10.1016/j.lwt.2021.112201

Cited by 21 publications

(34 citation statements)

References 52 publications

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“…Genetic standards were prepared from relative PCR amplicons obtained from the DNA of samples of HSB/water suspensions (1:6 w/v) that had been fermented for 72 h by the pool of lactobacilli, using a Pro-Flex PCR apparatus (Applied Biosystem, Foster City, CA, USA). The standards were extracted and purified using the DNA purification kit as described previously [6,9,10,15]. Bacterial DNA extraction and qPCR reactions were performed according to previous protocols that employed a RotorGene 6000 (Qiagen, Hilden, Germany) [6,9,10,15].…”

Section: Bacterial Cell Measurementmentioning

confidence: 99%

“…The standards were extracted and purified using the DNA purification kit as described previously [6,9,10,15]. Bacterial DNA extraction and qPCR reactions were performed according to previous protocols that employed a RotorGene 6000 (Qiagen, Hilden, Germany) [6,9,10,15]. Quantification results were reported as the means of the values of the two techniques employed and expressed as Log 10 cells/mL [6,9,10,15].…”

Section: Bacterial Cell Measurementmentioning

confidence: 99%

“…Bacterial DNA extraction and qPCR reactions were performed according to previous protocols that employed a RotorGene 6000 (Qiagen, Hilden, Germany) [6,9,10,15]. Quantification results were reported as the means of the values of the two techniques employed and expressed as Log 10 cells/mL [6,9,10,15]. Quantifications by qPCR were obtained from the samples in analytical triplicates.…”

Section: Bacterial Cell Measurementmentioning

confidence: 99%

“…Identification was obtained using the NIST 11 MSMS library and the NIST MS Search Program 2.0 (NIST, Gaithersburg, MD, USA). All VOCs were relatively quantified from chromatogram peak areas and then sorted for the different chemical classes and super normalized with the mean centering method [5,6,10,17]. Quantifications of VOCS were obtained from the samples in analytical duplicates.…”

Section: Solid-phase Microextraction-gas Chromatography-mass Spectrometry (Spme-gc-ms)mentioning

confidence: 99%

“…Considering the rising demand for hemp foods and also the pursuance of higher levels of sustainability, the bran merits further food applications. Besides, the important role of hemp flour is increasing, a specific reason for this could be that of the potential prebiotic properties of hemp seed bran (HSB), as we recently have demonstrated [6]. However, the major fact that hinders hemp seed bran distribution is the unpleasant taste ruled by amines and organic acids that, especially during physical transformation, comes to cover the opposite, pleasant bouquet of unprocessed material.…”

Section: Introductionmentioning

confidence: 99%

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The Exploitation of a Hempseed Byproduct to Produce Flavorings and Healthy Food Ingredients by a Fermentation Process

et al. 2021

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Following the One Health principles in food science, the challenge to valorize byproducts from the industrial sector is open. Hemp (Cannabis sativa subsp. sativa) is considered an important icon of sustainability and as an alternative food source. Hemp seed bran, in particular, is a byproduct of industrial hemp seed processing, which is not yet valorized. The success, and a wider market diffusion of hemp seed for food applications, is hindered by its unpleasant taste, which is produced by certain compounds that generally overwhelm the pleasant bouquet of the fresh product. This research concerns the exploration of hemp seed bran through fermentation using beneficial lactobacilli, focusing on the sensorial and bioactive traits of the products when they are subjected to bacterial transformation. By studying of the aromatic profile formation during the fermentation process the aim was to modulate it in order to reduce off-odors without affecting the presence of healthy volatile organic compounds (VOCs). Applying multivariate analyses, it was possible to target the contribution of processing parameters to the generation of flavoring and bioactive compounds. To conclude, the fermentation process proposed was able to reduce unpleasant VOCs, whilst at the same time keeping the healthy ones, and it also improved nutritional quality, depending on time and bacterial starters. The fermentation proposed was a sustainable biotechnological approach that fitted perfectly with the valorization of hemp byproducts from the perspective of a green-oriented industrial process that avoids synthetic masking agents.

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