Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (Cannabis sativa L.) Pontonio, Erica Diaz de Cerio, Elixabet Antioxidant activity Hemp Lactic acid bacteria Bioprocessing Proteolysis Although the hemp seed boasts high nutritional and functional potential, its use in food preparations is still underestimated due to scarce technological properties and the presence of several anti-nutritional factors. Here, an optimization of a biotechnological protocol aimed at improving the antioxidant properties and the protein digestibility of the whole hemp seed has been proposed. Processing based on the use of commercial food grade enzymes and ad hoc selected lactic acid bacteria was tested and the phenolic and protein profiles were investigated through an integrated approach including selective extraction, purification, and identification of the potentially active compounds. The influence of the bioprocessing on the antioxidant activity of the hemp was evaluated both in vitro and on human keratinocytes. The lactic acid bacteria fermentation was the best method to significantly improve the antioxidant potential of the hemp through intense proteolysis which led to both the release of bioactive peptides and the increase in the protein digestibility. Moreover, changes in the phenolic profile allowed a significant protective e ect against oxidative stress measured on the human keratinocyte cell line. 2021-02-15T12:39:12Z 2021-02-15T12:39:12Z 2020-12-10 info:eu-repo/semantics/article Pontonio, E., Verni, M., Dingeo, C., Diaz-de-Cerio, E., Pinto, D., & Rizzello, C. G. (2020). Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (Cannabis sativa L.). Antioxidants, 9(12), 1258. [doi:10.3390/antiox9121258] http://hdl.handle.net/10481/66579 10.3390/antiox9121258 eng http://creativecommons.org/licenses/by/3.0/es/ info:eu-repo/semantics/openAccess Atribución 3.0 España MDPI