## 3 Results and Discussion
### Antioxidant Activity and the THC Content in the Protein Fractions from Fermented Hemp Seeds
\begin{table}
\begin{tabular}{c c c c c} \hline \multirow{2}{*}{**LAB Used for Hemp**} & \multicolumn{2}{c}{**Antioxidant Activity**} & \multicolumn{2}{c}{**Total Phenolic Content**} \\ \cline{2-5}  & **Non-Hydrolysed** & \
\begin{tabular}{c} **After Hydrolysis with** \\ **Pepsin** \\ \end{tabular} & **Non-Hydrolysed** &
\begin{tabular}{c} **After Hydrolysis with** \\ **Pepsin** \\ \end{tabular} \\ \hline \multicolumn{5}{c}{Water-soluble protein fraction} \\ \hline Unrefmented flour & 11.8 \(\pm\) 2.5 a & 0 & 0.157 \(\pm\) 0.013 c & 1.309 \(\pm\) 0.010 d \\ _L. plantarum_ & 58.2 \(\pm\) 8.4 b & 0 & 0.716 \(\pm\) 0.036 a & 0.160 \(\pm\) 0.008 a \\ _L. brevis_ & 35.1 \(\pm\) 4.5 c & 0 & 0.286 \(\pm\) 0.013 b & 0.466 \(\pm\) 0.012 b \\ _L. acidophilus_ & 23.4 \(\pm\) 3.9 b & 0 & 0.293 \(\pm\) 0.007 b & 0.809 \(\pm\) 0.052 c \\ \hline \multicolumn{5}{c}{Protein fraction soluble in 0.8 M NaCl} \\ \hline Unrefmented flour & 18.6 \(\pm\) 3.8 a & 0 & 0.580 \(\pm\) 0.011 a & 1.020 \(\pm\) 0.016 b \\ _L. plantarum_ & 14.8 \(\pm\) 3.9 a & 0 & 0.676 \(\pm\) 0.025 a & 0.514 \(\pm\) 0.036 a \\ _L. brevis_ & 18.2 \(\pm\) 2.1 a & 0 & 0.665 \(\pm\) 0.009 a & 0.787 \(\pm\) 0.052 ab \\ _L. acidophilus_ & 24.6 \(\pm\) 4.2 b & 0 & 0.955 \(\pm\) 0.024 b & 0.532 \(\pm\) 0.018 a \\ \hline \multicolumn{5}{c}{Protein fraction soluble in 70\% ethanol} \\ \hline Unrefmented flour & 77.6 \(\pm\) 8.7 c & 0 & 2.322 \(\pm\) 0.062 b & 1.161 \(\pm\) 0.020 b \\ _L. plantarum_ & 46.9 \(\pm\) 9.1 a & 26.8 \(\pm\) 3.2 a & 1.217 \(\pm\) 0.035 a & 4.370 \(\pm\) 0.277 a \\ _L. brevis_ & 68.9 \(\pm\) 11.2 b & 16.1 \(\pm\) 2.5 b & 2.603 \(\pm\) 0.095 b & 3.382 \(\pm\) 0.090 a \\ _L. acidophilus_ & 91.1 \(\pm\) 14.2 b & 39.1 \(\pm\) 6.1 c & 3.099 \(\pm\) 0.223 b & 4.249 \(\pm\) 0.135 a \\ \hline \end{tabular} The values in a column with different characters (a-d) are significantly different (\(p<\) 0.05).  
\end{table} 
Table 4: The antioxidant activity (mg TE/100 g protein) and total phenolic content (GAE mg/100 g protein) of the protein fractions from hemp seeds after (i) fermentation with LAB and (ii) enzymatic hydrolysis with pepsin. Hydrolysis with pepsin increased the TPC in the water- and salt-soluble protein fractions by 8 and 2 times, respectively, while the TPC was reduced by 50% in the ethanol-soluble fraction of unfermented hepp seed flour. The TPC after hydrolysis with pepsin strongly depended on the LAB strain used for fermentation. The ethanol-soluble fractions obtained after fermentation with _L. plantarum_ and _L. acidophilus_ presented the highest TPC, 4.37 and 4.25 GAE mg/100 g protein, respectively. [PERSON] et al. [60] isolated proteins from spotted beans, which were hydrolys by alcalase and savinase. After hydrolysis for 120 min, the TPC increased by 2 and 2.3 times, respectively. This change was due to the higher amount of short bioactive peptides formed during hydrolysis. [PERSON] et al. [61] studied protein fractions isolated from rice bran and found that the TPC decreased after enzymatic hydrolysis; this could be due to the degradation of phenolic compounds during hydrolysis, as well as the high temperature (95 \({}^{\circ}\)C for 15 min) used to inactivate pepsin.