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PART I.
Classification of food from perspective of nutrient availability
Fat content of the dry weight 5% No Omega-3 Omega-3 content of the fat 65-70%
Paradigm shift
Modern technology can handle industrial-scale germination to serve changing consumer habits. Germinated seeds: o break down the anti-nutritive components in the seeds o new enzyme and vitamin 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!
PART II.
Fat and fat digestion
What is fat?
o Most of the food fat" comes in a form of triglyceride (TAG) which is formed by one glycerol molecule and three molecules of fatty acid.
o Fatty acids are a family of molecules classified as lipid macronutrients. One of their roles within human and animal metabolism is energy production in the form of synthesis of Adenosine Triphosphate (ATP). o Depending on the fat source, it can be saturated or unsaturated.
Digestion of fats
o Body uses pancreatic lipase and bile to break down fat molecules into fatty acids and monoglycerides in order to absorb them o This process is called hydrolysis of fats and happens bloodstream in our duodenum
lymphatic channels
Barcelo-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
PART III.
Preliminary results
Our background
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.
o Proteins broken into oligopeptides or individual amino acids. It is also rich in active enzymes that assist quality digesting total protein content in milled press cake remains unchanged
-> 33 g/100g
DAG+MAG total
Hydrolyzed lipid % after 6 after 12 after 18 after 24 hours hours hours hours 5 8.2 17.5 24.3
-,
120
-, 100
1000
800
80
200
20
0 0 2 4 6 8 10 12 14 16 18 20 24 26 28 30
Future challenges
o With certain technology we can increase DAG content up to 70-75% o This process requires homogenization when cell structure gets broken down and the seed genetics dromega_logo.jpg does not control the fat hydrolysis anymore o When blended with water this leads to a stable emulsion with chemically bonded water molecules o Now again, can you imagine a sports performance gel based on emulsion made from DAG hemp oil?