changes of oils in germinating hemp seeds
TRANSCRIPT
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Changes of fats in
germinating hemp
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Authors
Dr. Ferenc FgleinBoris Baas
Michal Tzsr
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PART I.
Classification of food from perspective
of nutrient availability
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What are we eatingand trying to digest?
Fat content of the dry weight
5 %
Omega-3 content of the fat
65-70%
No Omega-3
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What are we eatingand trying to digest?
o Most of our foods are made from dormantseeds
o These propagating units are made not to feed us, but to savetransfer of genetic information for the next generations
o Plants have built up several protection systems to preventtheir propagating units. This protection can be physical orchemical: toxins, enzyme inhibitors, tannins, phytic acids, etc.
o When we are starting to utilize the seed as nutrient, these
protecting mechanisms are acting as anti-nutritivematerialsin our foods, which make them difficult to digest and utilize.
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What are we eatingand trying to digest?
o Because these anti-nutritive materials are present also in the
processed food, up to 80% of the nutrient content can not be
utilized by the human and animal organisms
o A largeamount of the nutritional material produced by the
agriculture is lostbecause of the improperunderstanding and
processingof the foods
o Now imagine how serious this situation gets with raising
human population and ongoing climate change
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Paradigmshift
Modern technology canhandle industrial-scale germination to
serve changing consumer habits.
Germinatedseeds:
o break down the anti-nutritive components in the seeds
o new enzyme andvitamin synthesis are triggered
o nutritional material is biochemically changed -
predigested
o active (functional) ingredients are released and these
active materials are becoming 100% biologically
available!
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Digestion of fats
o Body uses pancreatic lipaseand bileto break
down fat molecules into fatty acids and
monoglycerides in order to absorb them
o This process is
called hydrolysis
of fats and happensin our duodenum
bloodstream
lymphatic
channels
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Changes of fats during germination
o During the germination a partial hydrolysisof fat occursoneor two fatty acids are released from the glycerin moleculecreating two types of di-glycerides (DAGs) or mono-glyceride(MAGs)
o The freed fatty acids are immediately used-up as energysource needed for seed growth
o Up to 25%of fat in germinating hemp seed can be convertedinto DAGs
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TAG / DAG difference
o 70% of the DAG fats in sprouted oil are in the (1,3)form
o The shape of the fat molecules in germinated hemp
oil is treated differently in the digestive system
Fat Storage DHA synthesis / Energy
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TAG / DAG difference
o But, due to the shape of the (1,3)DAG molecules in
germinated oil, the intestines can not easily rebuild
these molecules back into fat
o Since they are hydrophilic, the molecules
of the (1,3)DAG fats are filtered into
the blood and transferred to the liver
o Lessgerminated oil is then storedas body fat, compared to regular
vegetable oils
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Role of liver - DHA conversion
o Liver is the major site of ALA to DHA conversion
o Human brain needs 4,6 mg of DHA per day
o In case of adequate ALA supply, the conversion rate of liver is
8-10 times bigger that of the brain:Based upon kinetic evidence, dietary studies with ALA, andhuman studies, the conversion of ALA to DHA by the liver will provide ample DHA when sufficient ALA (>1200 mg) is
consumed.*
o This corresponds to ca 10ml of hemp seed oil per day*Gwendolyn Barcel-Coblijn, Eric J. Murphy, Alpha-linolenic acid and its conversion to longer chain n-3 fatty
acids: Benefits for human health and a role in maintaining tissue n-3 fatty acid levels
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Role of liver - ATP synthesis
o ATP is often called the "molecular unit of
currency" of intracellular energy transfer
o ATP transports chemical energywithin
cells for metabolism
o Can you imagine a sports performance gel
based on emulsion made from DAG hemp oil?
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PART III.
Preliminary results
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o We are working closely with Dr. Ferenc Fglein on industrial-scale
germination of hemp seed and its further processing
o We have used 100% Canadian Certified Organic hemp seed Finola
variety for our trials. Seed is being provided by Hemp Oil Canada
o Two production runs have been done:
900 kgs of seed processed
24 hours average germination period
wet seeds dried down to 7% MC
cold-pressed oil
milled presscake / 33% / 50% protein powder
o Multiple trials has enabled us to fine-tune the germination timing
and quality of finished product.
Our background
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Below analysis in milled press cake:o Carbohydrates
sugars content decreases
2 g/100g -> 0,1 g/100go Proteins
broken into oligopeptides or individual amino acids. It isalso rich in active enzymes that assist quality digesting
total protein content in milled press cake remains
unchanged -> 33 g/100g
Changes in germinating hemp seed
other nutrients
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Changes in germinating hemp seed
fats
Fatty acidRegular
Canadian HSOHSO from germinatedCanadian hempseed
Oleic -9 10.32 9.54
Linoleic -655.77 55.27
Gamma Linolenic -6 3.98 4.37
Alpha Linolenic -3 18.33 17.95
Stearidonic -3 1.18 N/A
Free Fatty Acids 0.59 0.99
DAG+MAG total
Hydrolyzed lipid %
controlseed
after 6hours
after 12hours
after 18hours
after 24hours
0.5 5 8.2 17.5 24.3
Fatty Acid profile in hemp seed oil [%]
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Changes in germinating hemp seed -
Tocopherols [mg/kg of fat]
Germination time [hrs]
0
20
40
60
80
100
120
0
200
400
600
800
1000
1200
0 2 4 6 8 10 12 14 16 18 20 24 26 28 30
Gamma
Total
Alpha
Delta
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Future challenges
o With certain technology we can increaseDAG content up to 70-75%
o This process requires homogenizationwhen cell
structure gets broken down and the seed geneticsdoes not controlthe fat hydrolysis anymore
o When blended with water this leads to astable emulsion with chemicallybonded
water moleculeso Now again, can you imagine a sports
performance gel based on emulsionmade from DAG hemp oil?
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