Browse > Article
http://dx.doi.org/10.7732/kjpr.2021.34.4.395

Resveratrol and Aspartic acid Contents and Antiadipogenic Effect of Peanut and Peanut Sprout Extracts  

Lee, Hyun Hee L. (Korea Food Research Institute)
Choi, Sang Yoon (Korea Food Research Institute)
Publication Information
Korean Journal of Plant Resources / v.34, no.4, 2021 , pp. 395-402 More about this Journal
Abstract
Interest in peanuts driven by their various biological activities and abundant nutrition engenders research interest in peanut sprouts for determining their biological activities and nutrition. Several research groups have recently studied the peanut sprout ingredients, but these studies focused on the peanut sprout extracted by methanol, an inedible extraction solvent. Thus, the present study provides the contents of two biologically active compounds, resveratrol and aspartic acid, in peanut and peanut sprout extracted by hot water and fermented ethanol, two edible extraction solvents, using UPLC-MS/MS technique. The UPLC-MS/MS results show that the peanut sprout extracted by fermented ethanol has the highest resveratrol and aspartic acid contents. This extract also exhibited the highest inhibitory effect on adipocyte differentiation, which the resveratrol may induce. Consequently, peanut sprout extracted by fermented ethanol might be helpful for the development of functional food plant materials.
Keywords
Aspartic acid; Peanut; Peanut sprout; Resveratrol;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Lee, Y.M., E. Son and D.S. Kim. 2019. Treatment with peanut sprout root extract alleviates inflammation in a lipopolysaccharide-stimulated mouse macrophage cell line by inhibiting the MAPK signaling pathway. Int. J. Mol. Sci. 20:5907.   DOI
2 Adhikari, B., S.K. Dhungana, M.W. Ali, A. Adhikari, I.D. Kim and D.H. Shin. 2018. Resveratrol, total phenolic and flavonoid contents, and antioxidant potential of seeds and sprouts of Korean peanuts. Food Sci. Biotechnol. 27:1275-1284.   DOI
3 Bonnefont-Rousselot, D. 2016. Resveratrol and Cardiovascular Diseases. Nutrients 8:250.   DOI
4 Chiou, R.Y.Y., K.L. Ku and W.L. Chen. 1997. Compositional characterization of peanut kernels after subjection to various germination times. J. Agric. Food Chem. 45:3060-3064.   DOI
5 Chukwumah, Y.C., L.T. Walker, B. Vogler and M. Verghese. 2012. Profiling of bioactive compounds in cultivars of Runner and Valencia peanut market-types using liquid chromatography/APCI mass spectrometry. Food Chem. 132:525-531.   DOI
6 Chukwumah, Y.C., L.T. Walker, M. Verghese, M. Bokanga, S. Ogutu and K. Alphonse. 2007. Comparison of extraction methods for the quantification of selected phytochemicals in peanuts (Arachis hypogaea). J. Agric. Food Chem. 55:285-290.   DOI
7 Chen, S., Z. Li, W. Li, Z. Shan and W. Zhu. 2011. Resveratrol inhibits cell differentiation in 3T3-L1 adipocytes via activation of AMPK. Can. J. Physiol. Pharmacol. 89:793-799.   DOI
8 Lopez, M.S., R.J. Dempsey and R. Vemuganti. 2015. Resveratrol neuroprotection in stroke and traumatic CNS injury. Neurochem. Int. 89:75-82.   DOI
9 Lim, S.H., S.H. Kim, J.J. Park, Y.S. Park, S.K. Dhungana, I.D. Kim and D.H. Shin. 2020. Quality characteristics and antioxidant activities of lotus (Nelumbo nucifera Gaertn.) sprouts grown under different conditions. Korean J. Plant Res. 33: 666-674.   DOI
10 Ha, A.W., W.K. Kim, J.H. Kim and N.E. Kang . 2015. The supplementation effects of peanut sprout on reduction of abdominal fat and health indices in overweight and obese women. Nutr. Res. Pract. 9:249-255.   DOI
11 Kang, H.I., J.Y. Kim, K.W. Park, J.S. Kang, M.R. Choi, K.D. Moon and K.I. Seo. 2010. Resveratrol content and nutritional components in peanut sprouts. Korean J. Food Preserv. 17: 384-390.
12 Kang, H.I., J.Y. Kim, S.J. Kwon, K.W. Park, J.S. Kang and K.I. Seo. 2010. Antioxidative effects of peanut sprout extracts. J. Korean Soc. Food Sci. Nutr. 39:941-946.   DOI
13 Lee, M.J., Y.K. Cheong, H.S. Kim, K.H. Park, H.S. Doo and D.Y. Suh. 2003. Trans-resveratrol content of varieties and growth period in peanut. J. Korean Crop. Sci. 48:429-433.
14 Rauf, A., M. Imran, M.S. Butt, M. Nadeem, D.G. Peters and M.S. Mubarak. 2018. Resveratrol as an anti-cancer agent: A review. Crit. Rev. Food Sci. Nutr. 58:1428-1447.   DOI
15 Yoon, M.Y. 2016. A study on peanut spouts extract as the anti-oxidant activity and the skin whitening cosmetic ingredients. KSBB J. 31:14-19.   DOI
16 Seo, J.Y., S.S. Kim, H.J. Kim, K.H. Liu, H.Y. Lee and J.S. Kim. 2013. Laxative effect of peanut sprout extract. Nutr. Res. Pract. 7:262-266.   DOI
17 Springer, M. and S. Moco. 2019. Resveratrol and its human metabolites-Effects on metabolic health and obesity. Nutrients 11:143.   DOI
18 Wang, K.H., Y.H. Lai, J.C. Chang, T.F. Ko, S.L. Shyu and R.Y.Y., Chiou, 2005. Germination of peanut kernels to enhance resveratrol biosynthesis and prepare sprouts as a functional vegetable. J. Agric. Food Chem. 53:242-246.   DOI
19 Zhang, G., Y. Liu, L. Xu, C. Sha, H. Zhang and W. Xu. 2019. Resveratrol alleviates lipopolysaccharide-induced inflammation in PC-12 cells and in rat model. BMC Biotechnol. 19:10.   DOI
20 Park, C.H. and H.W. Park. 2002. Review of the studies on the qualities in peanut. Korean J. Crop. Sci. 47:163-174.
21 Kang , N.E., A.W. Ae Wha Ha, H.W. Woo and W.K. Kim. 2014. Peanut sprouts extract (Arachis hypogaea L.) has antiobesity effects by controlling the protein expressions of PPARγ and adiponectin of adipose tissue in rats fed high-fat diet. Nutr. Res. Pract. 8:158-164.   DOI
22 Kim, S.H. and D.E. Jin. 2016. Effect of hangover drink using peanut (Arachis hypogaea) sprout extract on antioxidant and alcohol-degrading enzyme activity. J. Agric. Life Sci. 50: 223-231.   DOI
23 Kim, W.K., N.E. Kang, M.H. Kim and A.W. Ha. 2013. Peanut sprout ethanol extract inhibits the adipocyte proliferation, differentiation, and matrix metalloproteinases activities in mouse fibroblast 3T3-L1 preadipocytes. Nutr. Res. Pract. 7:160-165.   DOI
24 Lastra, C.A. and I. Villegas. 2007. Resveratrol as an antioxidant and pro-oxidant agent: mechanisms and clinical implications. Biochem. Soc. Trans. 35:1156-1160.   DOI