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Inflammation, hypertension, and negative heart health outcomes including cardiovascular disease are closely linked but the mechanisms by which inflammation can cause high blood pressure are not yet fully elucidated. Cyclooxygenase (COX) enzymes play a role in pain, inflammation, and hypertension development, and inhibition of these enzymes is currently of great interest to researchers and pharmaceutical companies. Non-steroidal anti-inflammatory drugs are the drug of choice in terms of COX inhibition but can have negative side effects for consumers. Functional food ingredients containing cyclooxygenase inhibitors offer a strategy to inhibit cyclooxygenases without negative side effects. Several COX inhibitors have been discovered, to date, from marine and other resources. We describe here, for the first time, the generation and characterization of a bioactive hydrolysate generated using Viscozyme® and Alcalase from the red microalga Porphyridium sp. The hydrolysate demonstrates in vitro COX-1 inhibitory activity and antihypertensive activity in vivo, assessed using spontaneously hypertensive rats (SHRs). Peptides were identified and sequenced using MS and assessed using an in silico computational approach for potential bioactivities. The peptides predicted to be bioactive, including GVDYVRFF, AIPAAPAAPAGPKLY, and LIHADPPGVGL were chemically synthesized and cyclooxygenase inhibition was confirmed. Peptides AIPAAPAAPAGPKLY and LIHADPPGVGL had COX-1 IC50 values of 0.2349 mg/mL (0.16 µM) and 0.2193 mg/mL (0.2 µM), respectively. The hydrolysate was included in a food carrier (jelly candies) and an antihypertensive effect was observed in SHRs.

Studies have examined nutritional improvements with additions of pea fibre and protein in wheat leavened breads. This study examined 10, 15, 20 and 25% additions of yellow whole and split pea flour with various particle sizes to a Canadian Wheat Red Spring (CWRS) and a commercial wheat flour pan bread using the Canadian Short Process bake method. The objective was to evaluate both yellow pea flour additions and determine optimal substitution levels. A dilution of wheat protein occurred which lowered the amount of gluten available to form a network, thus, causing poor gas retention. Crumb firmness and cell density increased while the whiteness of the crumb grain decreased with increased levels of yellow whole and split pea flour. An evaluation of the phenolic content and antioxidant activity of the flour materials and composite bread samples was also conducted, and bread baking altered the antioxidant power to different extents in the bread samples.

Studies have examined nutritional improvements with additions of pea fibre and protein in wheat leavened breads. This study examined 10, 15, 20 and 25% additions of yellow whole and split pea flour with various particle sizes to a Canadian Wheat Red Spring (CWRS) and a commercial wheat flour pan bread using the Canadian Short Process bake method. The objective was to evaluate both yellow pea flour additions and determine optimal substitution levels. A dilution of wheat protein occurred which lowered the amount of gluten available to form a network, thus, causing poor gas retention. Crumb firmness and cell density increased while the whiteness of the crumb grain decreased with increased levels of yellow whole and split pea flour. An evaluation of the phenolic content and antioxidant activity of the flour materials and composite bread samples was also conducted, and bread baking altered the antioxidant power to different extents in the bread samples.

Studies have examined nutritional improvements with additions of pea fibre and protein in wheat leavened breads. This study examined 10, 15, 20 and 25% additions of yellow whole and split pea flour with various particle sizes to a Canadian Wheat Red Spring (CWRS) and a commercial wheat flour pan bread using the Canadian Short Process bake method. The objective was to evaluate both yellow pea flour additions and determine optimal substitution levels. A dilution of wheat protein occurred which lowered the amount of gluten available to form a network, thus, causing poor gas retention. Crumb firmness and cell density increased while the whiteness of the crumb grain decreased with increased levels of yellow whole and split pea flour. An evaluation of the phenolic content and antioxidant activity of the flour materials and composite bread samples was also conducted, and bread baking altered the antioxidant power to different extents in the bread samples.

Studies have examined nutritional improvements with additions of pea fibre and protein in wheat leavened breads. This study examined 10, 15, 20 and 25% additions of yellow whole and split pea flour with various particle sizes to a Canadian Wheat Red Spring (CWRS) and a commercial wheat flour pan bread using the Canadian Short Process bake method. The objective was to evaluate both yellow pea flour additions and determine optimal substitution levels. A dilution of wheat protein occurred which lowered the amount of gluten available to form a network, thus, causing poor gas retention. Crumb firmness and cell density increased while the whiteness of the crumb grain decreased with increased levels of yellow whole and split pea flour. An evaluation of the phenolic content and antioxidant activity of the flour materials and composite bread samples was also conducted, and bread baking altered the antioxidant power to different extents in the bread samples.

The aim of this work was to produce enzymatic hemp seed protein hydrolysates (HPH) followed by bioassay guided fractionation to identify antioxidant and antihypertensive peptides. Therefore, simulated gastrointestinal digestion of isolated hemp seed proteins was conducted using consecutive actions of pepsin and pancreatin to produce HPH, which was then separated by membrane ultrafiltration to obtain peptide sizes of <1, 1-3, 3-5, and 5-10 kDa. Evaluation of HPH and its membrane fractions for antioxidant and antihypertensive properties showed that they significantly (P<0.05) scavenged radicals, reduced and strongly chelated metal ions as well as inhibited lipid oxidation. During a 24-hr test, the HPH reduced systolic blood pressure (SBP) of spontaneously hypertensive rats (SHR) after oral administration by a maximum of -30 mmHg when compared to -15 mmHg for the membrane fractions. To reduce production cost, hemp seed protein meal (HPM) was directly hydrolyzed to a protein hydrolysate (HMH) and was shown to also reduce SBP during 4-8 weeks of dietary feeding. The attenuation of SBP correlated to suppressed plasma levels (0.047-0.059 U/mL and 0.040-0.054 µg/mL) of angiotensin converting enzyme (ACE) and renin, respectively, when compared to the control rats (0.123 U/mL and 0.151 µg/mL). A total of 23 peptides were identified to be present in the HPH. WVYY and PSLPA showed superior in vitro antioxidant properties, while ACE activity was inhibited by WYT (89%), WVYY (91%) and PSLPA (90%). Renin activity was inhibited by WYT (77%), SVYT (87%) and IPAGV (75%). However, oral administration to SHR showed that the pentapeptides (PSLPA and IPAGV) were more effective SBP-reducing agents (-40 mm Hg) when compared to the tri- (-13 mmHg) and tetrapeptides (-36 mmHg). These results show for the first time in literature, the bioactive properties of hemp seed peptides and indicate their potential use as ingredients to formulate antioxidant and antihypertensive functional foo

The aim of this work was to produce enzymatic hemp seed protein hydrolysates (HPH) followed by bioassay guided fractionation to identify antioxidant and antihypertensive peptides. Therefore, simulated gastrointestinal digestion of isolated hemp seed proteins was conducted using consecutive actions of pepsin and pancreatin to produce HPH, which was then separated by membrane ultrafiltration to obtain peptide sizes of <1, 1-3, 3-5, and 5-10 kDa. Evaluation of HPH and its membrane fractions for antioxidant and antihypertensive properties showed that they significantly (P<0.05) scavenged radicals, reduced and strongly chelated metal ions as well as inhibited lipid oxidation. During a 24-hr test, the HPH reduced systolic blood pressure (SBP) of spontaneously hypertensive rats (SHR) after oral administration by a maximum of -30 mmHg when compared to -15 mmHg for the membrane fractions. To reduce production cost, hemp seed protein meal (HPM) was directly hydrolyzed to a protein hydrolysate (HMH) and was shown to also reduce SBP during 4-8 weeks of dietary feeding. The attenuation of SBP correlated to suppressed plasma levels (0.047-0.059 U/mL and 0.040-0.054 µg/mL) of angiotensin converting enzyme (ACE) and renin, respectively, when compared to the control rats (0.123 U/mL and 0.151 µg/mL). A total of 23 peptides were identified to be present in the HPH. WVYY and PSLPA showed superior in vitro antioxidant properties, while ACE activity was inhibited by WYT (89%), WVYY (91%) and PSLPA (90%). Renin activity was inhibited by WYT (77%), SVYT (87%) and IPAGV (75%). However, oral administration to SHR showed that the pentapeptides (PSLPA and IPAGV) were more effective SBP-reducing agents (-40 mm Hg) when compared to the tri- (-13 mmHg) and tetrapeptides (-36 mmHg). These results show for the first time in literature, the bioactive properties of hemp seed peptides and indicate their potential use as ingredients to formulate antioxidant and antihypertensive functional foo