Prebiotic potential of hemp blended drinks fermented by probiotics
Open accessAbstract
Plant-based drinks as substitute for milk consumption are raising striking interest in the food industry. Soy and rice drinks are the most studied and successful milk substitutes. An untapped source is hemp seed, which is a powerhouse of nutrients bearing bioactive compounds, but the production of derived drink is limited. The present work is about introducing new formulations of commercial hemp seed-derived drink to be fermented with probiotics (Lactobacillus fermentum, Lb. plantarum and Bifidobacterium bifidum). In this work for the first time the prebiotic activity of different hemp seed drinks was assessed by cultural and quantitative PCR methods. In addition, to better describe the prebiotic potential, VOCs alkenes and volatile organic acids were characterized by a metabolomic approach via GC-MS SPME. Obtained results showed that the hemp seed drinks had strong prebiotic activity, ability to support probiotics growth and to increase the content of some bioactive compounds. These outputs are in part due to the presence of different terpenes that inhibit the growth of enteropathogens and to high levels of acetate, propionate and butyrate produced during fermentation that support the growth of probiotics. Although the health potential of hemp seed is well known, derived drinks are hitherto scarcely transformed and distributed, thus this work could provide some basics to produce prebiotic and probiotic fermented hemp seed drinks.
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The hemp seed matrix boosted the production of acetate, propionate, and butyrate short-chain fatty acids during the fermentation process using probiotic strains.
“the hemp seed matrix boosted the production of acetate, propionate, and butyrate short-chain fatty acids during the fermentation process using probiotic strains.”
From Supercritical Carbon Dioxide Technology for Recovering Valuable Phytochemicals from Cannabis sativa L. and Valorization of Its Biomass for Food Applications (2023) · cites this paper as [116]
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- Authors
- Nissen, L., di Carlo, E., & Gianotti, A.
- Affiliations
- University of Bologna (IT)
- Corresponding author
- Nissen, Lorenzo
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2020-05
- Volume
- 131
- Pages
- 109029
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W3000982265
- Cited by
- 102
- References
- 61
- Citations by year
- 2026: 9 · 2025: 12 · 2024: 24 · 2023: 15 · 2022: 21 · 2021: 16 · 2020: 5
- FWCI
- 8.86
- Type
- journal article
- Language
- en
- Open access
- green
- hdl.handle.net
- Licence
- Locations
- Food Research International (publishedVersion)
- PubMed (publishedVersion)
- Archivio istituzionale della ricerca (Alma Mater Studiorum Università di Bologna) (submittedVersion, cc-by-nc-nd)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
- Health Sciences › Nursing › Nutrition and Dietetics › Infant Nutrition and Health
- Keywords
- prebiotic activity, probiotic fermentation, Lactobacillus fermentum, Lactobacillus plantarum, Bifidobacterium bifidum, plant-based milk substitutes, volatile organic compounds, terpenes, short-chain fatty acids
- MeSH terms
- Fermented Foods, Bifidobacterium, Cannabis, Fermentation, Food Microbiology, Lactobacillus, Seeds, Probiotics, Volatile Organic Compounds, Prebiotics
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