Peanut Skin Extract Research Articles

Peanut skin extract ameliorates the symptoms of type 2 diabetes mellitus in mice by alleviating inflammation and maintaining gut microbiota homeostasis.

In this study, mice with type 2 diabetes mellitus (T2DM) induced by high-fat diet were used to investigate the antidiabetic effect and mechanism of action of peanut skin extract (PSE). Results revealed that the fasting blood glucose, body weight, and food intake of mice with T2DM significantly decreased after they were given PSE. The effects of 80 mg/kg PSE were similar to those of 140 mg/kg metformin (MET). The glucose tolerance and insulin sensitivity of the mice also improved. The composition of intestinal microflora in the mice significantly changed after PSE administration. In particular, no Actinobacteria was detected in the PSE-treated group, and the ratio of Firmicutes to Bacteroidetes was remarkably reduced. PSE also increased the abundance of gut microbiota involved in fatty acid biosynthesis, lipid biosynthesis, and sucrose metabolism. The abundance of gut microbiota related to aminoacyl-tRNA biosynthesis also decreased. Lipopolysaccharide, interleukin (IL)-6, IL-1β and tumor necrosis factor-α in the blood, liver and adipose tissue were reduced by PSE. Similarly, the mRNA expression levels of IkappaB kinase and nuclear factor kappaB in the hypothalamus were reduced by PSE. These results suggested that PSE and MET elicited significant antidiabetic effects by maintaining gut microbiota and inhibiting inflammation.

Inactivation of Listeria monocytogenes and Escherichia coli O157:H7 inoculated on fresh-cut romaine lettuce by peanut skin extract/benzethonium chloride emulsion washing

The aim of this study was to examine the washing effect of the positively charged emulsion produced by the combination of peanut skin extract (PSE) and benzethonium chloride (BEC) against Listeria monocytogenes and Escherichia coli O157:H7 on fresh-cut romaine lettuce. PSE and BEC showed a good washing effect regardless of pathogenic bacteria type. Specifically, the combination of 5 mg/mL PSE and 0.5 mg/mL BEC (PSE-BEC) resulted in 3.06 and 2.83 log reductions in L. monocytogenes and E. coli O157:H7 populations inoculated on romaine lettuce leaves, respectively, compared to washing with water alone. Further, the PSE-BEC treatment-induced reduction in the levels of these two pathogenic bacteria was greater than that with 0.2 mg/mL sodium hypochlorite. SEM analysis revealed a decrease in the number of bacteria and a change in cell membrane morphology on the lettuce surface following PSE-BEC treatment. Moreover, analysis of contact angle and particle characteristics (i.e. ζ–potential, particle size, and polydispersity index) of the washing solution indicated a correlation between the washing effect and the physicochemical characteristics of the PSE-BEC solution. Furthermore, washing with PSE-BEC did not change the quality of lettuce leaves during storage. These results suggest that PSE-BEC has the potential to be used as an effective washing agent for freshly cut romaine lettuce as an alternative to chlorine-based sanitizers.

Synthesis, characterization and antimicrobial activity of peanut skin extract-azo-compounds

Peanut skin extract, an agro-waste and a source of flavonoids has been extracted from peanut skin and employed as a precursor for the synthesis of novel azo compounds and metal complexes. The new ligand, peanut skin extract-azo-compound, was synthesized under suitable experimental conditions by diazotization of aniline and coupling with an alkaline solution of peanut skin extract. The reaction of the ligand with metal chlorides of iron and manganese under reflux yielded novel azo metal complexes. The yields of the compounds ranged from 42% to 95%. All compounds were coloured, insoluble in water but soluble in methanol, ethanol, acetone and ethyl acetate. Morphology and composition of ligands and metal complexes were corroborated by spectroscopic techniques including Fourier transform infrared spectroscopy, scanning electron microscope-energy dispersive spectrometry and UV-visible spectroscopy. The azo complexes were found to possess potent antimicrobial activities against E. coli (gram-negative bacteria) and Staphylococcus aureus (gram-positive bacteria) and hence recommended for application as antimicrobial agent, and corrosion inhibitors in anti-corrosion paints and pigments for surface coatings.

Combined treatment of nut by-product extracts and peracetic acid against Listeria monocytogenes on red mustard and kale leaves

In this study, the antibacterial activities of nut by-product extracts (NBE), such as peanut skin or hull and walnut shell, against Listeria monocytogenes were examined. The applicability of a combined treatment using NBE and peracetic acid (PAA) for washing fresh-cut red mustard and kale leaves was also evaluated. Minimum inhibitory concentration and minimum bactericidal concentration tests indicated antimicrobial activities of NBE against L. monocytogenes. In addition, intracellular compound leakage and scanning electron microscopy images revealed that NBE caused bacterial cell death by disrupting cell wall and membrane permeability. Antibacterial activities against L. monocytogenes on red mustard and kale leaves established the effectiveness of an NBE treatment combined with PAA regardless of the fresh-cut produce type. In particular, the combination of 0.1% peanut skin extract and 80 mg/L PAA showed 1.6–1.9 log reductions in L. monocytogenes populations on vegetable leaves compared to water washing, showing higher microbial reduction than 200 mg/L of sodium hypochlorite washing. Furthermore, the combined treatment did not change the physicochemical properties of red mustard and kale leaves during storage. These results suggest that NBE is a good antimicrobial agent against L. monocytogenes and that a combined washing treatment with PAA is potentially efficient for disinfecting fresh-cut vegetables.

Active biodegradable films based on water soluble polysaccharides from white jelly mushroom (Tremella fuciformis) containing roasted peanut skin extract

This study aimed to manufacture biodegradable films based on water soluble polysaccharides from the white jelly mushroom (Tremella fuciformis), containing various concentrations (0, 0.25, 0.5, and 1.0 g/100 mL) of peanut skin extract (PSE), as well as, evaluate the mechanical properties, microstructure, and antioxidant activity of the developed films. T. fuciformis polysaccharides (TFP) were isolated from white jelly mushrooms. The TFP film was transparent and had low tensile strength (TS), whereas, TS of the TFP film containing 1.0 g/100 mL PSE increased from 4.34 MPa to 23.99 MPa. Incorporation of PSE into the TFP film affected the film surface morphology and increased its surface hydrophobicity. Moreover, the TFP film containing 1.0 g/100 mL PSE exhibited a strong radical scavenging activity. In addition, the TFP films containing PSE were mostly degraded in soil after 50 d, irrespective of PSE content. These results demonstrate that the TFP films, which contain PSE, can be utilized as an eco-friendly packaging material having an antioxidant activity.

Leptin and Adiponectin Signaling Pathways Are Involved in the Antiobesity Effects of Peanut Skin Extract.

Excessive food intake and metabolic disorder promote obesity and diabetes. In China, peanut skin is used as a herbal medicine to treat hemophilia, thrombocytopenic purpura, and hepatic hemorrhage. In the present study, we demonstrated that peanut skin extract (PSE) safely reduced appetite, body weight, fat tissue, plasma TG and TC, and blood glucose level in mice with diet-induced obesity (DIO). Moreover, the leptin/leptin receptor/neuropeptide Y (NPY) and adiponectin signaling pathways involved in the antiobesity effects of PSE are confirmed through leptin and adiponectin overexpression and leptin receptor silencing in mice. PSE consisted of oligosaccharide and polyphenol in a mass ratio of 45 : 55, and both parts were important for the antiobesity function of PSE. Our results suggested that PSE can be developed as functional medical food to treat metabolic disorders and obesity.

Green synthesis of iron nanoparticles using red peanut skin extract: Synthesis mechanism, characterization and effect of conditions on chromium removal

Green synthesis of nanoparticles is becoming increasingly popular as a simple and environmentally friendly method. In this study, iron-based nanoparticles (Fe-NPs) were successfully prepared using a peanut skin extract, where the peanut skin as an agricultural waste product was easy to obtain in large quantities, relatively inexpensive and also environmentally friendly. The average particle size of the produced Fe-NPs changed with their post-synthesis drying conditions. Under vacuum drying at 60 °C, the smallest average particle size obtained was 10.6 nm. The synthesized Fe-NPs had a core shell-like structure, in which the core was composed of Fe0, and the shell was a layered coating composed of biomolecules (e.g. anthocyanins, flavonols, phenolic compounds, epicatechin), iron oxides, Fe coordination compounds and iron-carbon alloys. Thereafter Fe-NPs (2 g L−1) prepared under different drying conditions were evaluated for their ability to remove Cr(VI) from aqueous solutions at pH of 4.7 and 25 °C. Fe-NPs obtained under vacuum drying at 60 °C performed the best, removing 100% of Cr(VI), from a 10 mg L−1 aqueous solution of Cr(VI) in just one min. Desorption and reuse experiments show that the desorption rate of Cr using 16 M hydrochloric acid and the recycling rate reached 70.2 and 59.9%, respectively. A potential mechanism for Fe NP synthesis involving the formation of intermediate complexes, an electron transfer reaction and adsorption of non-reducing organic macromolecules at the solid-liquid interfaces was proposed.

Acceptability of Peanut Skins as a Natural Antioxidant in Flavored Coated Peanuts.

The ability of polyphenols to act as antioxidants suggests that extracts of peanut skins containing polyphenols can be used as functional ingredients in new food products. The encapsulation of peanut skin extract in maltodextrin allowed for the incorporation of the extracts into flavored coatings for peanuts at levels high enough to increase the antioxidant activity without impacting sensory profiles. Utilization of this by-product of the peanut can create an economic opportunity for the peanut industry.

Antiviral Activity of Peanut (Arachis hypogaea L.) Skin Extract Against Human Influenza Viruses.

The high propensity of influenza viruses to develop resistance to antiviral drugs necessitates the continuing search for new therapeutics. Peanut skins, which are low-value byproducts of the peanut industry, are known to contain high levels of polyphenols. In this study, we investigated the antiviral activity of ethanol extracts of peanut skins against various influenza viruses using cell-based assays. Extracts with a higher polyphenol content exhibited higher antiviral activities, suggesting that the active components are the polyphenols. An extract prepared from roasted peanut skins effectively inhibited the replication of influenza virus A/WSN/33 with a half maximal inhibitory concentration of 1.3 μg/mL. Plaque assay results suggested that the extract inhibits the early replication stages of the influenza virus. It demonstrated activity against both influenza type A and type B viruses. Notably, the extract exhibited a potent activity against a clinical isolate of the 2009 H1N1 pandemic, which had reduced sensitivity to oseltamivir. Moreover, a combination of peanut skin extract with the anti-influenza drugs, oseltamivir and amantadine, synergistically increased their antiviral activity. These data demonstrate the potential application of peanut skin extract in the development of new therapeutic options for influenza management.

A novel mode of stimulating platelet formation activity in megakaryocytes with peanut skin extract.

We report in this study novel biochemical activities of peanut skin extract (PEXT) on thrombocytopoiesis. Peanut skin, derived from Arachis hypogaea L., is a traditional Chinese medicine that is used to treat chronic hemorrhage. We have shown that oral administration of PEXT increases the peripheral platelet levels in mice. Recently, we reported a liquid culture system that is useful for investigating megakaryocytopoiesis and thrombocytopoiesis from human CD34+ cells. In this liquid culture system, PEXT was shown to enhance the formation of CD41+/DAPI- cells (platelets), but had no effect on the formation of CD41+/DAPI+ cells (megakaryocytes) or on the DNA content. Furthermore, PEXT selectively stimulated proplatelet formation from cultured mature megakaryocytes and phorbol 12-myristate 13 acetate (PMA)-induced formation of platelet-like particles from Meg01 cells. Despite having no influence on the formation of megakaryocyte colony forming units (CFUs), PEXT increased the size of megakaryocytes during their development from CD34+ cells. PEXT showed no effect on the GATA-1 and NF-E2 mRNA levels, which are known to play an important role in thrombocytopoiesis and, based on the results of a pMARE-Luc (pGL3-MARE-luciferase) assay, had no influence on NF-E2 activation in Meg01 cells. These results suggest that PEXT accelerates proplatelet formation from megakaryocytes but does not influence the development of hematopoietic stem cells into megakaryocytes.

Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage.

This study aimed to evaluate the effect of natural antioxidants in pork liver pâté manufactured with the combination of pork backfat, fish oil and olive oil. Phenolic composition of beer residue extract (BRE), chestnut leaves extract (CLE) and peanut skin extract (PSE) were identified and quantified. Four batches of pork liver pâté were produced: control, BRE, CLE and PSE. Pork liver pâté was evaluated for proximate composition, pH, instrumental colour, free fatty acid content, lipid-derived volatile compounds and lipid oxidation. The major compounds of BRE were benzoic acid and catechin (1.79 and 1.51mg/L, respectively), in CLE were ellagic and gallic acid (10.26 and 2.70mg/100g fresh weight) and in PSE was catechin (20.66mg/100g dry weight). Proximate composition was similar for all batches. The pH values were not influenced by any natural antioxidant. Colour parameters were affected by storage time but slight differences were observed among batches. Lipid stability (TBARS and lipid-derived volatile compounds) was not remarkably affected by addition of natural extracts.

Evaluation of peanut skin and grape seed extracts to inhibit growth of foodborne pathogens

Peanut skin extract (PSE) and grape seed extract (GSE) are derived from waste products in the wine and peanut industries, respectively. Both have high concentrations of polyphenols, known to possess antioxidant and antimicrobial properties. PSE primarily contains “A‐type” procyanidins, while GSE primarily contains “B‐type” procyanidins. These differ structurally, but are both isomers of epicatechin dimers. The objective of this study was to evaluate the antimicrobial effects of PSE containing A‐type procyanidins and GSE containing B‐type procyanidins against select foodborne pathogens (Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium). The minimum inhibitory concentration (MIC) of the two extracts on L. monocytogenes, E. coli O157:H7, and S. Typhimurium was determined using the pour plate method. GSE had a significantly lower MIC (p ≤ .05) than PSE for L. monocytogenes (GSE = 60.6 ppm, PSE > 68.2 ppm) and S. Typhimurium (GSE = 45.7 ppm, PSE = 60.6 ppm), but no difference in inhibition of E. coli O157:H7. Since GSE contributed to greater inhibition, GSE extract was fractionated into monomer‐rich (consisting primarily of catechins, epicatechins, and epicatechin gallates) and oligomer‐rich (consisting of dimers, trimers, tetramers, up to decamers) components. Growth curves of all three pathogens in the presence of full extract, monomer and oligomer fractions were compared separately. None of the extracts inhibited S. Typhimurium growth. Generally, the extract containing greater oligomer components inhibited growth of L. monocytogenes and E. coli O157:H7 when compared to the control. Results indicate that an extract with type B procyanidins higher in oligomers may have greater antimicrobial properties.

Evaluation Effects of Peanut Skin Extract on Blood Glucose Regulation and Body Fat Reduction

Evaluation Effects of Peanut Skin Extract on Blood Glucose Regulation and Body Fat Reduction

Characterization of oral disintegrating film of peanut skin extract—Potential route for buccal delivery of phenolic compounds

This paper aimed to develop and characterize oral disintegrating films (ODF) based on gelatin and hydroxypropyl methylcellulose (HPMC) incorporated with peanut skin extract (PSE) as phenolic compounds vehicle. Films were prepared by casting technique varying the polymer ratio (GEL:HPMC 100:0, 25:75, 50:50, 75:25, 0:100) and PSE concentration (20 and 30g/100g film-forming solution). Formulations with high content of gelatin presented insoluble complex possibly due to cross-linking between gelatin and polyphenols. For formulations which gelatin was in a minority or equal concentration of HPMC, the increase in the PSE concentration favored the association of rich phases in gelatin and HPMC. This also increased inter- and intramolecular bonding which led to a more compact matrix and reduction of films elongation and tensile strength around 45%. The HPMC film with PSE (20%) presented tensile strength of 26.63±1.89MPa, elongation of 4.97±0.41%, contact angle of 67.17±0.41° and disintegration time of 17.87±1.77s. In the in vitro release profile, 80% of phenolics were released in 5min, and in accelerated stability test the films retained 60% of the total phenolic compounds. HPMC-based film can be a good alternative to vehicle the active compounds present in peanut skin.

Peanut skin extract mediated synthesis of gold nanoparticles, silver nanoparticles and gold-silver bionanocomposites for electrochemical Sudan IV sensing.

Sustainable methods are needed for rapid and efficient detection of environmental and food pollutants. The Sudan group of dyes has been used extensively as adulterants in food and also are found to be polluting the soil and water bodies. There have been several methods for detection of Sudan dyes, but most of them are not practical enough for common use. In this study, the electrochemical detection efficiency and stability of gold nanoparticle (AuNPs), silver NPs and Au-Ag bionanocomposites, synthesised by peanut skin extract, modified glassy carbon electrode has been investigated. The synthesised nanomaterial samples were characterised, for their quality and quantity, using ultra-visible spectroscopy, inductive coupled plasma mass spectrophotometer, Fourier transform infrared spectroscopy, energy-dispersive X-ray spectroscopy, high-resolution transmission electron microscope and field emission scanning electron microscope. The nanomaterial hybrid electrodes showed great efficiency and stability in the detection of Sudan IV compared with the other previous electrodes. The peak current of the Sudan IV oxidation and reduction was found to be proportional to its concentration, in the range of 10-80 µM, with a detection limit of 4 µM. The hybrid electrodes showed 90% stability in detection for 20 cycles.

Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix

The effect of natural antioxidants on physicochemical properties, lipid and protein oxidation, volatile compounds and free fatty acids (FFA) were determined in Spanish salchichón enriched with n-3 fatty acids encapsulated and stabilized in konjac matrix. Phenolic compounds of beer residue extract (BRE), chestnut leaves extract (CLE) and peanut skin extract (PSE) were also identified and quantified. Five batches of salchichón were prepared: control (CON, without antioxidants), butylated hydroxytoluene (BHT), BRE, CLE and PSE. The main phenolic compounds were catechin and benzoic acid for BRE, gallic acid and catechin for CLE and catechin and protocatechuic acid for PSE. Statistical analysis did not show significant differences on chemical composition among treatments. Reductions in luminosity (P<0.05) and pH (P<0.001) were observed with the CLE batch, whereas the other colour parameters were not affected by the addition of natural antioxidants. Finally, the inclusion of antioxidants (P<0.001) decreased the hexanal content, whereas the FFA content increased by the addition of natural extracts.

Minimizing the Negative Flavor Attributes and Evaluating Consumer Acceptance of Chocolate Fortified with Peanut Skin Extracts.

In recent years, there has been increased interest in antioxidant-rich products by consumers wanting to enhance the health benefits of their diet. Chocolate has been identified as a natural source of antioxidant compounds, which resulted in the development of polyphenol-enriched chocolate products that are now available commercially. This study investigated the use of phenolic compounds extracted from peanut skins as a novel antioxidant source for the enrichment of milk chocolate. The extracts were encapsulated with maltodextrin to lessen their bitterness. Antioxidant potential of the encapsulated peanut skin extracts was evaluated by the 2,2-diphenyl-1-picrylhydrazl radical quenching assay. Encapsulated peanut skins were found to have a corrected Trolox equivalency of 31.1 μmol/g of chocolate up to 0.8% (w/w). To produce a product with an antioxidant content similar to that of dark chocolate yet which maintained the milder flavor of milk chocolate, the best estimate threshold of encapsulated peanut skin extract in chocolate was 0.9 % (w/w) based on the standard method (American Society of Testing Materials; ASTM E-679). Consumer liking of milk chocolate enhanced by adding subthreshold (0.8 % (w/w)) inclusion levels of encapsulated peanut skin extract was found to be at parity with milk chocolate as a control.

Effects of dietary grape seed extract, green tea extract, peanut extract and vitamin C supplementation on metabolism and survival of greenlip abalone (Haliotis laevigata Donovan) cultured at high temperature

A major problem confronting the abalone farming industry in Australia is elevated mortality during summer months. Recent research suggests that temperature-induced tissue breakdown allows bacteria entry to the host, and nutritional supplementation can alleviate this breakdown. The aim of this study was to alleviate mortality of greenlip abalone, Haliotis laevigata, cultured at high summer water temperatures (25°C) by dietary intervention using graded levels of peanut skin extract (PE; 0.5, 1.0, 2.5 and 5%), green tea extract (GTE; 0.5, 1.0, 2.5 and 5%) and vitamin C (1.0% vitamin C; 1.0% vitamin C+1.0% GTE; and 1.0% vitamin C+1.0% PE) in a commercial diet; these supplements contain antioxidant and bioactive compounds. The commercial diet containing 5.0% Australian grapeseed extract (GSE) fed at 25°C was also included as a negative temperature/positive diet control due to improved survival and health of abalone at high temperatures in our previous study. Three-year-old abalone (49.21g; 70.26mm) were fed the commercial diet at 22°C (positive temperature control), and the commercial diet (negative temperature control) and test diets at 25°C for 38days. Abalone survival was 85% for the commercial diet at 22°C, whereas survival of abalone was significantly reduced to 40% when fed the commercial diet at 25°C. There were no significant differences in survival of abalone fed the commercial diet at 22°C and those fed 5.0% GSE, 0.5% GTE and 2.5% GTE diets at 25°C. Supplements did not significantly affect oxygen consumption, ammonia excretion rates and total hemocyte count. Abalone fed 5.0% GTE had significantly lower phagocytic activity than those fed the commercial control diet at 22°C. Supplementation with PE and vitamin C had no beneficial effects on survival, while GTE holds promise as a potential dietary additive to enhance the survival of abalone at higher water temperature. This study confirms that supplementation of 5.0% GSE in the commercial diet also improves the survival of greenlip abalone cultured at high summer water temperature in the laboratory setting. Statement of relevancePurported to have diverse health benefits including antioxidant, antimicrobial, anti-inflammatory, and anticarcinogenic properties, 5% Australian grape extract, graded levels of green tea extract, peanut skin extract and vitamin C were supplemented in a commercial abalone diet in order to improve survival of greenlip abalone at high water temperature.

Influence of peanut skin extract on shelf-life of sheep patties

ObjectiveTo evaluate the phenolic profile and antioxidant activity in vitro of peanut skin extract (PSE) and effect of PSE on characteristics of sheep patties during storage. MethodsPSE phenolic profile was evaluated in LC–MS analysis and by total phenolic content, 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity and ferric reducing/antioxidant power. Patties elaborated with sheep meat were packaged in modified atmosphere and storage at (2 ± 1) °C. The analyses were performed every 5 days for 20 days on microbial counts, physico-chemical properties, lipid oxidation, protein stability and sensory characteristics. ResultsThe major group of phenolic compounds in PSE was the proanthocyanidins followed by other flavonoids, which are related to potential phenolic content and antioxidant activity. The addition of PSE and butyl hydroxytoluene (BHT) reduced the microbial counts during the storage time, caused reduction on the loss of redness and sensory properties over time. The lipid and protein oxidation in sheep patties was effectively inhibited by PSE and BHT. ConclusionsThe present results showed the potential application of PSE as a natural alternative to replace synthetic antioxidants (BHT) for increasing the quality and extending the shelf-life of sheep patties.

Mixture of Peanut Skin Extract and Fish Oil Improves Memory in Mice via Modulation of Anti-Oxidative Stress and Regulation of BDNF/ERK/CREB Signaling Pathways.

Long-term use of fish oil (FO) is known to induce oxidative stress and increase the risk of Alzheimer’s disease in humans. In the present study, peanut skin extract (PSE), which has strong antioxidant capacity, was mixed with FO to reduce its side effects while maintaining its beneficial properties. Twelve-week Institute of Cancer Research (ICR) mice were used to conduct animal behavior tests in order to evaluate the memory-enhancing ability of the mixture of peanut skin extract and fish oil (MPF). MPF significantly increased alternations in the Y-maze and cognitive index in the novel object recognition test. MPF also improved performance in the water maze test. We further sought to understand the mechanisms underlying these effects. A significant decrease in superoxide dismutase (SOD) activity and an increase in malonyldialdehyde (MDA) in plasma were observed in the FO group. The MPF group showed reduced MDA level and increased SOD activity in the plasma, cortex and hippocampus. Furthermore, the gene expression levels of brain-derived neurotrophic factor (BDNF) and cAMP responsive element-binding protein (CREB) in the hippocampus were increased in the MPF group, while phosphorylation of protein kinase B (AKT), extracellular signal-regulated kinase (ERK) and CREB in the hippocampus were enhanced. MPF improves memory in mice via modulation of anti-oxidative stress and activation of BDNF/ERK/CREB signaling pathways.