Changes of oils in germinating hemp seeds.

8/14/2019 Changes of oils in germinating hemp seeds.

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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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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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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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Changes of oils in germinating hemp seeds.

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