Impacts of germination and lactic acid bacteria fermentation on anti-nutrients, bioactive compounds, and selected functional properties of industrial hempseed (Cannabis sativa L.)

•Germination and fermentation altered hempseed’s anti-nutrient content profile.•Germination and fermentation altered the content of major cannabinoids in hempseed.•Germination and fermentation improved hempseed’s metabolite profile.•Fermentation increasedthe content of phenyl amides in hempseed and sprouts.•Fermentation increased theantioxidant, anti-obesity, anti-diabeticprofile of hempseeds. The impact of fermentation and germination on the metabolite profile and bioactive of ‘Cheongsam’ hempseed was investigated. The seeds were germinated for 3 days at 26 °C and fermented for 48 h at 37 °C using Pediococcus acidilactici (SRCM201591). The raw (R), fermented seed (RF), sprouts (S), and fermented sprouts (SF) extracts were assessed for anti-nutrients, metabolite profile, and selected bioactivities. Germination and fermentation significantly altered anti-nutrient levels (tannins, saponins, phytic acid, and trypsin inhibitors). They increased total polyphenols, flavonoid contents, and individual polyphenols and cannabinoids. SF demonstrated the highest ABTS (IC50, 291.65 µg/mL) and DPPH (IC50, 345.30 µg/mL) scavenging capacities. However, S (IC50, 73.295 µg/mL) was the most potent anti-inflammatory ingredient. SF (IC50, 74.07 µg/mL) exhibited the most potent alpha-glucosidase inhibition for enzyme inhibitions, while RF (IC50, 63.31 µg/mL) showed the best lipase inhibition potential. The findings demonstrate that germination and fermentation could improve the functional properties of hempseed.