Effects of liquid state vs. solid state lactic fermentation on drying, nutritional composition, phytochemical profile, and in vitro neuro-related bioactivities of Cheungsam industrial hempseed (Korean breed)

초록

Effects of solid-state fermentation (SSF) and liquid-state fermentation (LSF) on drying kinetics, bioactive compounds, and in vitro neuro protective properties of hempseed were evaluated. SSF showed rapid initial moisture loss during drying at 60 degrees C but plateaued after 3 h, while LSF had a slower but continuous drying until the 11th h when it leveled off. Both LSF and SSF enhanced bioactivities, with SSF showing higher radical scavenging and LSF demonstrating better anti-inflammatory effects. SSF significantly increased acetylcholine esterase inhibition (57.15%), whereas LSF improved beta-secretase inhibition (34.97%). LSF effectively reduced anti-nutritional factors like saponins and condensed tannins. However, both fermentation methods enhanced total polyphenol content without significant differences between them. Using UHPLC-ESI-QTOF-MS/MS, sixty-two bioactive compounds were identified, with SSF most effectively increasing their levels. Amino acid profiles significantly improved in both LSF and SSF. The findings suggest that SSF and LSF can improve the drying efficiency, antioxidant activity, anti-inflammatory effects, and neuroprotective properties of industrial hempseed.

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