• 한국자원식물학회지
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• 제34권4호
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• pp.395-402
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• 2021

식품산업 활용성을 고려하여 땅콩과 땅콩새싹의 열수와 주정 추출물을 제조하고 추출물내 resveratrol과 aspartic acid 함량을 UPLC-MS/MS를 이용하여 분석한 결과 땅콩새싹의 주정 추출물이 가장 높은 resveratrol과 aspartic acid 함량을 나타내었다. 또한 땅콩새싹의 주정 추출물은 3T3-L1 세포에 처리시 지방세포분화를 유의적으로 억제하였다. 따라서 땅콩새싹의 주정추출물은 기능성식품소재로 활용 가능성이 높을 것으로 판단된다. 향후 이러한 결과를 바탕으로 땅콩의 발아조건 및 추출 시간과 온도에 따른 활성성분 함량을 측정하여 최적의 활성성분 추출조건을 확립하는 연구를 진행할 계획이다.

• 한국식품영양학회지
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• 제31권5호
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• pp.766-773
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• 2018

The purpose of this study is to make rice pie, a bakery item, to enhance use of rice flour and analyze quality characteristics of rice pie by adding roasted peanut flour and peanut sprout flour. Water content of rice pie adding roasted peanut flour or peanut sprout flour is lower than that of wheat pie. The pH of rice pie is lower than that of wheat pie, and pH becomes higher when roasted peanut flour or peanut sprout flour is added. Density of dough is lower in rice pie than in wheat pie, and when roasted peanut flour or peanut sprout flour is added, rice pie reveals higher density. Loss rate is higher in rice pie than in wheat pie, and when roasted peanut flour or peanut sprout flour is added, rice pie reveals lower loss rate. When roasted peanut flour or peanut sprout flour is added to rice pie, its brightness (L) and yellowness (b) decrease, while redness (a) increases. Hardness is higher in pie made of rice powder than in wheat pie, and when roasted peanut flour or peanut sprout flour is added, hardness becomes lower. Regarding composition of fatty acids in rice pie, saturated fatty acids observed are myristic acids, palmitic acids, and stearic acids. Monounsaturated fatty acids found are mainly oleic acids. Polyunsaturated fatty acids detected are linoleic acids, and are found more in pie made of rice powder, than in wheat pie.

• 한국식품영양과학회지
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• 제39권7호
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• pp.941-946
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• 2010

땅콩나물을 기능성식품 소재로 활용하기 위하여 충북, 경북, 전북, 중국 및 베트남산 땅콩 및 이들을 9일 동안 발아시킨 땅콩나물 메탄올 추출물의 폴리페놀 함량과 항산화 활성을 측정하였다. 땅콩나물 추출물은 땅콩 추출물에 비하여 폴리페놀 함량이 높았으며, 특히 경북 땅콩나물 추출물에서 20.4 mg/g으로 가장 높게 나타났다. 9일간 발아시킨 땅콩나물 추출물은 모두 땅콩 추출물에 비하여 그 활성이 높게 나타났으며, 특히 경북 땅콩나물 추출물의 활성이 $200\;{\mu}L/mL$ 농도에서 37.68%로 가장 높게 나타났다. 또한 환원력의 경우도 이와 유사한 경향이었다. 경북 땅콩나물에서 잎, 줄기 및 뿌리의 부위별 추출물에 대한 수소공여능을 측정한 결과 잎 추출물의 활성이 가장 높았으며, 그 활성은 $200\;{\mu}L/mL$ 농도에서 90%로 높게 나타났다. 또한 ABTS radical 및 $\beta$-carotene bleaching 활성 모두 줄기나 뿌리 추출물에서의 활성보다 잎 추출물에서 우수하였다. 경북 땅콩 및 땅콩나물의 resveratrol 함량의 분석한 결과 땅콩나물에서의 그 함량이 $15.05\;{\mu}g/g$로서 땅콩에서의 $1.42\;{\mu}g/g$에 비하여 그 함량이 높게 나타났다. 따라서 본 연구결과를 고려해볼 때 땅콩나물을 항산화 기능을 함유한 기능성식품 소재로 활용할 수 있을 것으로 생각된다.

• KSBB Journal
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• 제31권1호
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• pp.14-19
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• 2016

To investigate the effect of peanut sprout extract on skin care, we measured anti-oxidant activity and whitening action. As a result of measuring DPPH radical scavenging activity to examine independent anti-oxidation of peanut sprout extract, there was strongly scavenging activity. Fluorescent material DCF-DA was used to measure hydrogen peroxide created in RAW 264.7 cells, and all concentration dependently decreased ROS production. As a result of measuring nitric oxide to examine anti-inflammation of peanut sprout extract, there was strongly inhibited nitric oxide production in RAW 264.7 cells. Tyrosinase activation was found to inhibited dose-dependant. Melanin production was also prevented dose-dependant. Therefore, it is expected to be used effectively in development of functional cosmetic materials.

• 한국축산식품학회지
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• 제34권1호
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• pp.49-56
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• 2014

The present study was carried out to investigate the effects of nanopowdered peanut sprout-added Caciocavallo cheese (NPCC) on the prevention and treatment of rheumatoid arthritis in DBA/IJ mice immunized with type II collagen. After the induction of arthritis, the mice were being divided into five groups: (1) normal, no immunization; (2) CIA, collagen-induced arthritis; (3) MTX, collagen-induced arthritis treated with methotrexate (0.3 mg/kg body weight); (4) CC, collagen-induced arthritis treated with Caciocavallo cheese (0.6 g/d); (5) NPCC, collagen-induced arthritis treated with nanopowdered peanut sprout-added Caciocavallo cheese (0.6 g/d). Nanopowdered peanut sprout was ranged from 300 to 350 nm, while regular powdered peanut sprouts were ranged from 50 to $150{\mu}m$. The NPCC group had considerable reductions of clinical scores and paw thicknesses at the end of experiment as compared to the CIA group. In the serum analysis, the TNF-${\alpha}$, IL-$1{\beta}$, IL-6 and $IgG_1$ levels in the NPCC group have decreased by 69.4, 75.9, 66.6, and 61.9%, respectively, when compared to the CIA group. The histological score and spleen index of the NPCC group were significantly lower than the CIA group. In conclusion, the feeding NPCC method could delay and/or prevent the rheumatoid arthritis in the collagen-induced arthritis mouse model. Based on this study, nanopowdered peanut sprouts could be applied to various functional cheeses.

• Nutrition Research and Practice
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• 제8권2호
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• pp.158-164
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• 2014

BACKGROUD/OBEJECTIVES: This study aims to find out the effects of peanut sprout extracts on weight controls and protein expressions of transcription factors related to adipocyte differentiation and adipocytokine in rats under high-fat diets. MATERIALS/METHODS: Four week-old Sparague-Dawley (SD) were assigned to 4 groups; normal-fat (NF) diets (7% fat diet), high-fat (HF) diets (20% fat diet), high fat diets with low peanut sprout extract (HF + PSEL) diet (20% fat and 0.025% peanut sprout extract), and high fat diets with high peanut sprout extract (HF + PSEH) diet (20% fat and 0.05% peanut sprout extract). Body weight changes, lipid profiles in adipose tissue, and the mRNA protein expressions, such as peroxisome proliferator-activated receptor ${\gamma}$ ($PPAR{\gamma}$), CCAAT element binding protein ${\alpha}$ (C/EBP ${\alpha}$), leptin, and adiponectin, were determined. RESULTS: After 9 weeks of feeding, the HF + PSEH group had significantly less weight gains than the HF group (P < 0.05). However, the total dietary intakes or food efficiency ratios among groups were not significantly different. The weight of epididymal fat in HF + PSEH group, $3.61{\pm}0.5g$, or HF + PSEL group, $3.80{\pm}0.7g$, was significantly lower than the HF group, $4.39{\pm}0.4g$, (P < 0.05). Total lipids and total cholesterol in adipose tissue were significantly decreased in HF + PSEH group compared to those in the HF group, respectively (P < 0.05). PSEH supplementation caused AST and ALT levels to decrease when it compared to HF group, but it was not statistically significant. The protein expression of $PPAR{\gamma}$ in HF + PSEH group was significantly lower than the HF group (P < 0.05). Comparing with the HF group, the protein expression of adiponectin in HF + PSEH group was significantly increased (P < 0.05). The protein expressions of C/EBP ${\alpha}$ and leptin in HF + PSEH group were lower than the HF group, but it was not statistical significant. CONCLUSIONS: In conclusion, peanut sprout extract has anti-obesity effect by lowering the expressions of $PPAR{\gamma}$ which regulates the expression of adiponectin.

• 한국식품영양학회지
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• 제28권3호
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• pp.507-516
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• 2015

This study investigated the quality characteristics and antioxidant activities of wet noodles as well as their cooking properties following the addition of peanut sprout extract (PSE) and powder (PSP), which are known to contain a significant level of resveratrol. Wet noodles were prepared with 0, 2.5, 5, 7.5 and 10% PSE and PSP. Quality characteristics such as increasing volume of noodle, water ratio, turbidity of cooking water and color, texture, and sensory evaluation were then assessed. Additionally, the total resveratrol content in the cooked noodles was analyzed by HPLC and DPPH free radical scavenging capacity. As the amount of PSE and PSP increased, the L value of wet and cooked noodles significantly decreased, whereas the a and b values increased (p<0.001). The L value of cooked noodles was significantly lower compared to wet noodles (p<0.001) whereas the a and b values were higher. For the cutting intensity properties of the cooked noodles, hardness was reduced with increasing amounts of PSE (p<0.001), and was significantly increased in proportion to the amount of PSP (p<0.05). Meanwhile, springiness was not significantly different in all groups. Total resveratrol content and free radical scavenging activity significantly increased in proportion to the amounts of PSE and PSP (p<0.001), especially in noodles containing 5%, 7.5% and 10% PSE and PSP. Finally, sensory evaluation of PSE noodle revealed that color, flavour, taste were significantly decreased (p<0.05). But there was no difference in overall acceptance among cooked noodles with 2.5% to 5% PSE comparison to the control. Sensory characteristics in the PSP noodle showed similar results. In conclusion, these findings suggest that peanut sprout extract and powder could be potentially used as functional food ingredients. In addition, up to 5% PSE and PSP can be substituted for wheat flour.

• 한국식품저장유통학회지
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• 제17권3호
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• pp.384-390
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• 2010

땅콩나물을 기능성 식품 소재로 사용하기 위한 기초자료를 제공하기 위하여 발아율, 레스베라트롤 함량 및 영양성분을 분석하였다. 원산지별 땅콩 종자의 발아율은 다른 원산지 땅콩 보다 경북산 땅콩의 발아율이 가장 높았다. 레스베라트롤 함량은 땅콩보다 땅콩나물이 높았으며, 특히 경북산 땅콩나물에서 그 함량이 $15.5{\mu}g/g$ 으로 가장 높았다. 한편 경북산 땅콩나물의 부위(잎, 뿌리 및 줄기)별 레스베라트롤 함량을 측정한 결과 잎에서 그 함량이 $24.89{\mu}g/g$ 으로 가장 높았고, 다음으로 뿌리에 $12.66{\mu}g/g$ 이 함유되어 있었으며, 줄기부분에는 레스베라트롤이 검출되지 않았다. 경북산 땅콩나물의 일반성분은 건물을 기준으로 수분함량은 6.69%, 조단백질 35.58%, 조지방 33.08%, 조회분 2.96% 및 탄수화물 21.69%를 함유하였다. 땅콩나물은 땅콩에 비하여 조단백질 함량은 많았고, 조지방 함량은 적었으나, 무기질 함량은 거의 차이가 나지 않았다. 땅콩나물의 아미노산 함량은 땅콩에 비하여 높았으며, asparagine이 834.54 mg/100 g 으로 가장 많이 함유되어 있었다. 땅콩에서는 myristic acid 와 palmitic acid와 같은 포화지방산들이 주로 검출되었으며, 땅콩나물에서는 oleic acid 및 linoleic acid와 같은 불포화지방산의 함량이 각각 31.19 및 39.24 g/100 g로 높게 나타났다.

• 한국환경과학회지
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• 제24권6호
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• pp.755-762
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• 2015

The present study was conducted to develop seed treatment for the production of healthy and clean peanut sprout. Dry heat treatment of peanut seeds reduced the incidence of the rot. The seed treatment condition at $52^{\circ}C$ for 10 h. was the most efficient without inhibiting seed viability significantly. Seeds were dark cultured at $27^{\circ}C$ for up to 9 days. The treatment of Indole-B and gibberellic acid influenced germination, T50, fresh, dry weight, hypocotyl length, hypocotyl length diameter, root length, number of lateral root and epicotyl of peanut sprout. There were no differences in the germinability of peanut seeds between gibberellic acid treatment methods but higher fresh weight was observed in the GA3 solution spray after 2 hour water soaking. The general growth and lateral root development of peanut sprouts were suppressed by Indole-B which is used for inhibiting root formation and promoting hypocotyls. The treatment of gibberellic acid promoted hypocotyl elongation, but it did not influence on the growth of hypocotyls and root system.

• Nutrition Research and Practice
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• 제7권4호
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• pp.262-266
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• 2013

Certain phenolic compounds are known to exhibit laxative properties. Seed sprouts, such as those of peanut, are known to promote de novo biosynthesis of phenolic compounds. This study was conducted to examine the potential laxative properties of 80% (v/v) ethanolic extract of peanut sprout (PSE), which contains a high concentration of phenolic compounds such as resveratrol. For this, SD rats were orally administered PSE while a control group was incubated with saline. Laxative effects were examined in both groups of rats. Constipation induced by loperamide in SD rats was improved by administration of PSE. Constipated rats showed increased intestinal movement of $BaSO_4$ upon administration of PSE compared to the control, and the groups administered 100 or 1,000 mg PSE/kg bw were not significantly different in transit time of the indicator. However, colon length was not statistically different among the experimental groups, although it was longer in the group incubated with 1 g PSE/kg bw compared to other groups. Further, there was no significant difference in stool number among the experimental groups. Taken together, these findings show that PSE has a laxative effect in a rat model of loperamide-induced constipation.