Work

Peptidomics reveals enhanced bioactivities of hempseed cake induced by solid-state fermentation

Year: 2026

Type: article

Abstract: Novel peptides generated from solid-state fermented hempseed cake were characterized by peptidomics and validated for bioactivity. Fermentation with Aspergillus niger, Bacillus subtilis, and Lactobacillus rhamnosus markedly increased peptide numbers compared with the unfermented control and promoted the release of short peptides mainly from Cupin type-1 domain proteins, with leucine frequently occurring at cleavage termini. In silico prediction and molecular docking identified antioxidant, angiotensin-converting enzyme (ACE), and dipeptidyl peptidase-IV (DPP-IV) inhibitory candidates. Synthesized peptides confirmed that LDVSP and LVSPL showed potent ACE inhibition, with IC50 values of 107.47 ± 6.57 and 127.06 ± 12.11 μM, respectively, while LVSPL also inhibited DPP-IV (IC50 = 2.21 ± 0.04 mM). B. subtilis fermentation yielded the strongest antioxidant and ACE-inhibitory activities, whereas A. niger produced the highest DPP-IV inhibitory activity, highlighting fermented hempseed cake as a promising source of multifunctional bioactive peptides.

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2026.149243

Authors: Xiaoyu Feng, Pangzhen Zhang, Ken Ng, Said Ajlouni, Zijian Liang, Zhongxiang Fang

Institution: The University of Melbourne

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Molecular Biology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: hybrid

Estimated APC paid: $4,930