Peanut Sprout Extract Research Articles

Isolation of Osteoblastic Differentiation-Inducing Constituents from Peanut Sprouts and Development of Optimal Extraction Method

Osteoporosis, one of the most common bone diseases, results from an imbalance between bone formation and resorption. Osteoblasts are primarily involved in bone formation, whereas osteoclasts are involved in bone resorption. Therefore, any substances that can increase osteoblastic differentiation would be beneficial for the prevention or treatment of osteoporosis. In this study, peanut sprouts, a germinated product of peanuts, significantly enhanced osteoblastic differentiation of pre-osteoblastic MC3T3-E1 cells, as determined by the alkaline phosphatase (ALP) assay. The ethyl acetate fraction of peanut sprout extract was subjected to diverse column chromatographies using silica gel, ODS, and Sephadex LH-20 as stationary phases, and three nucleobases, namely, adenine, uracil, and thymine, and three phenolic acids, including caffeic acid, coumaric acid, and ferulic acid, were isolated as active constituents. In particular, adenine at 4 μg/mL and caffeic acid at 1 μg/mL increased ALP activity by 40 and 30%, respectively, compared with the osteoblastic differentiation medium-treated group, and these two compounds were set as marker compounds. Furthermore, extraction of peanut sprouts grown for 14–17 days with 60% ethanol was the best condition to obtain a high quantity of extract for peanut sprouts by analyzing the contents of marker compounds through HPLC. Together, these results suggest that peanut sprouts and their isolated compounds significantly enhance osteoblastic differentiation. Therefore, peanut sprouts have the potential to be developed as functional foods against osteoporosis.

Reduction of allergy effects of peanut sprout extract in a systemic anaphylaxis food allergy mouse model

Reduction of allergy effects of peanut sprout extract in a systemic anaphylaxis food allergy mouse model

Peanut sprout rich in p-coumaric acid ameliorates obesity and lipopolysaccharide-induced inflammation and the inhibition of browning in adipocytes via mitochondrial activation.

Obesity is accompanied by adipose tissue inflammation that subsequently reduces thermogenic potential in brown and beige (brown-like) adipocytes. We previously reported that peanut sprout (PS) inhibited triglyceride accumulation via fatty acid oxidation in adipocytes. However, it is unknown whether PS reverses diet-induced obesity/inflammation and protects against the inflammation-induced inhibition of browning. To investigate this, C57BL/6 male mice, as an in vivo model, were randomly assigned to three different diets and fed for 8 weeks: (i) low-fat diet (LF, 11% kcal from fat), (ii) high-fat diet (HF, 61% kcal from fat), or (iii) HF diet with PS (4% PS in diet, HF + PS). As an in vitro model, lipopolysaccharides (LPS)-induced macrophages and 3T3-L1 adipocytes in the absence (white adipocytes) or presence of dibutyryl-cAMP (Bt-cAMP, beige adipocytes) were used. The supplementation of PS improved HF-diet-mediated body weight gain, dyslipidemia, and hyperglycemia as compared to the HF group. Although there was a marginal impact on visceral hypertrophy, PS reversed the adipocyte inflammation. In parallel, LPS-mediated induction of inflammation was impeded by PS extract (PSE) in macrophages and adipocytes. PSE also protected against LPS-induced suppression of adipocyte browning in Bt-cAMP-treated adipocytes with mitochondrial activation. The phenolic acid analysis showed that among the constituent of PSE, p-coumaric acid (PCA) was identified as a polyphenol that showed a similar effect to PSE. PCA treatment was also able to maintain a higher temperature than the control group upon cold exposure. Taken together, PCA-enriched PS attenuated HF-diet-induced obesity and protected against LPS-induced inflammation and the inhibition of browning via mitochondrial activation.

The utilization of peanut sprout extract as a green nitrogen source for the physicochemical and organoleptic properties of Nata de coco

Abstract In this study, the effect of peanut sprout extract as a new nitrogen source in the production of Nata de coco was evaluated. A completely randomized experimental design consisting of six treatments and three repeatabilities was performed. The results showed that the treatment with the addition of 100.0 g/L peanut sprout extract in coconut water offered good physicochemical properties including the moisture content, crude fiber content, wet weight, and thickness of Nata de coco product fermented for 7 and 11 days. The addition of peanut sprout extract exhibited a significant effect for the Nata de coco. Based on the single-factor ANOVA analysis at a significance level of 0.05, the Tcal values of the physicochemical properties were higher than the Ttab values with a p-value less than 0.05, indicating the significant effect of the peanut sprout extract. The Fisher's Least Significance Difference (LSD) post-hoc test also proved the significant effect of the extract for the Nata de coco product. The organoleptic testings were performed in which the average assessment on the texture, taste, and color of Nata de coco were more chewy, sweet, and white, respectively. The addition of extract affected the texture of Nata de coco while the extract did not affect the taste and color of Nata de coco. Therefore, the addition of peanut sprout extract as a new natural nitrogen source is a good alternative and eco-friendly material than the common nitrogen sources in the production of Nata de coco.

P-Coumaric Acid Enriched-Peanut Sprout Improves High Fat Diet-Induced Obesity and Insulin Resistance by Inhibiting Macrophage Recruitment

Abstract Objectives We have previously reported that Peanut Sprout Extract (PSE) inhibited adipogenesis through augmentation of mitochondrial fatty acid oxidation. However, it is unknown whether PS consumption reduced visceral obesity and obesity-mediated metabolic complications in vivo. Methods To test this question, obesity-prone C57BL/6 male mice were randomly assigned into three different group; 1) low-fat (LF) diets (11% calories from fat), 2) high-fat (HF) diets (60% calories from fat) or 2) HF diets plus PS (4% in diet, HF-P). Results HF diet for 8 weeks resulted in a significant increase in body weight, liver, and adipose tissue mass compared to LF alone. PS supplementation reduced 1) body weight gain, 2) lipid profile, 3) up-regulated glucose levels, and 4) recruitment of adipose tissue macrophage in HF diet-induced obese C57BL6 mice. In parallel, lipopolysaccharide (LPS)-mediated induction of inflammation was reversed by PSE treatment in macrophages and adipocytes with significant suppression of MAP kinase and NF-kB activation. PSE also reduced LPS-mediated M1 macrophage polarization in bone marrow stem cells. Additionally, we found that, among constitutes of PSE, p-coumaric acid has been identified as responsible polyphenol that exclusively showed a similar trends as PSE. Conclusions Collectively, these data suggest that p-coumaric acid enriched-Peanut Sprout attenuates visceral obesity and obesity-mediated metabolic complications by inhibiting adipose inflammation. Funding Sources This work has supported by the National Research Foundation of Korea(NRF) grant funded by the Korea government (MSIT).

Preventive Effects of Resveratrol-enriched Extract of Peanut Sprout on Bacteria- and Estradiol-induced Prostatitis in Mice

The present study investigated the effect of peanut sprout extract (PSE) as a natural resveratrol supplement on chronic bacterial prostatitis (CBP) and estradiol- induced benign prostatic hyperplasia (BPH). PSE contained a high level of resveratrol (148.51 ± 3.05 μg/g), and was tested on the mouse models of CBP . (induced by Escherichia coli 292 infection) and BPH (induced by treatment with β-estradiol and dihydrotestosterdne). PSE toxicity was assessed on the basis of changes in body weight, alanine aminotransferase activity (an indicator of hepatotoxicity), and expression of the kidney injury marker KIM-1. The effects of PSE on the histopathology of prostate tissue, the proportion of neutrophils, and immune cell profiles in the blood and spleen were examined. PSE administration did not result in any toxicity but reduced the bacterial burden and histopathological changes in the prostate. In addition, lymphocytes (CD4⁺, CD8⁺, and CD 19⁺) in the spleen were significantly increased after PSE administration in CBP mice, suggesting immune enhancement. PSE treatment of bone Snarrow-derived macrophages increased the expression of CD40, which is related to the pro-inflammatory function and host defense against pathogens. It is concluded that PSE would be a good supplement for the mitigation of prostate hyperplasia and prostatitis.

땅콩나물 추출물이 남성갱년기 증상에 미치는 영향

땅콩나물 추출물이 남성갱년기 증상에 미치는 영향

Antioxidative and neuroprotective activities of peanut sprout extracts against oxidative stress in SK-N-SH cells

ObjectiveTo evaluate the protective effect of peanut sprout extract (PSE) against paraquat (PQ) induced SK-N-SH cells. MethodsThree groups of cells were used in the experiment, together with a fourth, control group. One group was treated with PQ, the second group was treated with PSE, and the third group was pre-treated with PSE. The control group was untreated. Cell viability and toxicity were detected by MTT assay, cellular reactive oxygen species (ROS) was detected by Muse Cell Analyzer, quantitative RT-PCR was applied to investigate the expression of SIRT1 and α-synuclein genes, and Aβ42 was detected by western blot. ResultsThe 50% effective concentration of PQ was 0.75 mmol/L. PSE had no significant cytotoxicity at a concentration of 1.5 mg/mL. In the group of cells pre-treated with PSE, cell death was significantly inhibited. In the PQ treated group, PQ was increased in the intracellular ROS in the cells. Intracellular ROS was significantly decreased in the cells treated with PSE and also those pre-treated with PSE. PSE significantly downregulated the expression of SIRT1 and α-syn genes, and it was found that PQ significantly increased β-amyloid 42 levels whereas this action was inhibited by PSE. ConclusionsPSE has neuroprotective activities against oxidative stress in SK-N-SH cells induced by PQ, suggesting that PSE is a highly promising agent in the prevention of neurodegenerative diseases such as Alzheimer's disease and Parkinson's disease.

Peanut sprout extract attenuates cisplatin-induced ototoxicity by induction of the Akt/Nrf2-mediated redox pathway

ObjectiveCisplatin is commonly used to treat solid tumors. However, permanent hearing loss is a major side effect of cisplatin chemotherapy and often results in dose reduction of the cisplatin chemotherapy. Peanut sprouts show cytoprotective properties owing to their antioxidant activities. This study was designed to investigate the effect of peanut sprout extract (PSE) on cisplatin-induced ototoxicity in an auditory cell line, HEI-OC1 cells. MethodsCells were exposed to cisplatin for 24 h, with or without pre-treatment with PSE, cell viability was examined using the MTT assay. Apoptotic cells were identified by double staining with Hoechst 33258 and propidium iodide. Western blot analysis was performed to examine apoptotic proteins including C-PARP and C-caspase, anti-apoptotic protein Bcl-2, and Nrf2 redox system activation. Mitochondrial reactive oxygen species (ROS) were investigated to examine whether PSE could scavenge cisplatin-induced ROS. Real-time PCR analyses were performed to investigate the mRNA levels of antioxidant enzymes including NQO1, HO-1, GPx2, Gclc, and catalase. ResultsThe cisplatin-treated group showed reduced cell viability, increased apoptotic properties and markers, and increased ROS levels. PSE pre-treatment before cisplatin exposure significantly increased cell viability and reduced apoptotic properties and ROS production. These effects resulted from the up-regulation of antioxidant genes, including NQO1, HO-1, GPx2, Gclc, and catalase through Akt phosphorylation and Nrf2 activation. ConclusionOur results demonstrate that PSE protects from cisplatin-induced cytotoxicity by activating the antioxidant effects via the Akt/Nrf-2 pathway in this auditory cell line, and indicate that PSE may provide novel treatment to prevent cisplatin-induced ototoxicity.

항산화 및 미백화장품 원료로서의 땅콩새싹 추출물에 관한 연구

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.

Effect of Hangover Drink using Peanut(Arachis hypogaea) Sprout Extract on Antioxidant and Alcohol-degrading enzyme activity

Effect of Hangover Drink using Peanut(Arachis hypogaea) Sprout Extract on Antioxidant and Alcohol-degrading enzyme activity

Quality Characteristics and Antioxidant Effects of Breads added with Peanut Sprout Extract and Powder

Quality Characteristics and Antioxidant Effects of Breads added with Peanut Sprout Extract and Powder

Effects of Peanut Sprout Extract and Powder on Quality Characteristics and Antioxidant Activity of Wet Noodles

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

Anti-obesity activity of peanut sprout extract

Sprouting of peanut usually promotes de novo biosynthesis of phenolic compounds such as resveratrol. As phenolic compounds have been reported to possess anti-obesity activity, we investigated the effect of peanut sprout extract (PSE) on weight gain induced by high-fat diet (HF) in C57BL/6J mice. Administration of PSE effectively suppressed the body weight gain induced by HF without altering food intake. Furthermore, blood parameters, including levels of TG and total cholesterol, were significantly improved by administration of 0.5 g/kg BW of PSE compared to mice fed HF alone. Although its mechanism of action remains unclear, the anti-obesity activity of PSE appears to be associated with its inhibition of carbohydrate digestion enzymes, as it dose-dependently inhibited the activities of α-amylase and α-glucosidase but not pancreatic lipase while PSE did not have any inhibitory effect against lipid accumulation in differentiated 3T3L1 adipocyte. In conclusion, PSE deserves further study as a health functional ingredient for body weight control.

Neuroprotective effect of peanut sprout extract and its solvent soluble fractions on glutathione‐depleted neuronal HT22 cells (629.11)

Neuroprotective Effect of Peanut Sprout Extract and Its Solvent Soluble Fractions on Glutathione‐Depleted Neuronal HT22 cells Brain is vulnerable to oxidative stress more than other organs, because it consumes about 20% of oxygen in the body and contains much polyunsaturated fatty acid. As oxidative stress is associated with many neurodegenerative disorders, it is clinically essential to screen neuroprotective agents. In this context, we investigated that the neuroprotective effect of peanut sprout extract (PSE) and its hexane‐, methylene chloride‐ soluble fractions on glutathione‐depleted mouse hippocampal HT22 cells in the presence of glutamate, buthionine sulfoximine (BSO, a specific inhibitor of gamma‐glutamate cysteine ligase (GCL)) and 1,3‐bis(2‐chloroethyl)‐1‐nitrourea (BCNU, as a specific inhibitor of glutathione reductase (GR)) known as inducers of homeostatic imbalance of glutathione. The protective effect of PSE and solvent soluble fractions were evaluated by oxytosis and H2DCFDA assays in the HT22 cells under the homeostatic imbalance with glutathione. The results showed that PSE and its fractions significantly increased the cell viability under GSH‐depleted state. While they induced some antioxidant enzyme including glutathione reductase. Thus, neuroprotective effect of PSE and its solvent fraction appears to be mediated by their potential to increase the expression of antioxidant enzyme rather than directly scavenging ROS. However, the protective mechanism of action needs to be further studied.

Peanut sprouts extract (Arachis hypogaea L.) has anti-obesity effects by controlling the protein expressions of PPARγ and adiponectin of adipose tissue in rats fed high-fat diet.

BACKGROUD/OBEJECTIVESThis 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/METHODSFour 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 γ (PPARγ), CCAAT element binding protein α (C/EBP α), leptin, and adiponectin, were determined.RESULTSAfter 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 ± 0.5 g, or HF + PSEL group, 3.80 ± 0.7 g, was significantly lower than the HF group, 4.39 ± 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 PPARγ 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 α and leptin in HF + PSEH group were lower than the HF group, but it was not statistical significant.CONCLUSIONSIn conclusion, peanut sprout extract has anti-obesity effect by lowering the expressions of PPARγ which regulates the expression of adiponectin.

Properties of Milk Supplemented with Peanut Sprout Extract Microcapsules during Storage.

This study was carried out to investigate the physicochemical and sensory properties of milk with added powdered peanut sprout extract microcapsules (PPSEM) during the storage at 4°C for 16 d. The size of PPSEM varies from 3 to 10 μm as observed by the scanning electron microscopy (SEM). The pH values of all samples ranged from 6.8 to 6.6 during the storage. Release of resveratrol for 0.5 and 1% PPSEM addition was about 0.89 μl/ml and TBARS value found to lower during storage of 16 d. The a* and b* color values of high concentrations (1.5, 2.0, 2.5 and 3.0%) of PPSEM-added milk samples were significantly increased during the storage (p<0.05). The sensory test revealed that the overall acceptability of PPSEM (0.5 and 1%) added milk sample were quite similar to that of control. Based on the data, it was concluded that the low concentrations of the microcapsules (0.5 and 1.0%, w/v) could be suitable to produce the microcapsule-supplemented milk without significant adverse effects on the physicochemical and sensory properties of milk.

The physicochemical properties of yoghurt supplemented with microencapsulated peanut sprout extract, a possible functional ingredient

This study was designed to determine the physicochemical and sensory properties of yoghurt supplemented with powdered peanut sprout extract microcapsules (PPSEM) (3–10 μm) during storage at 4 °C for 16 days. The releasing rates of the polyphenol, resveratrol, from yoghurts were minimised at lower concentrations of PPSEM (0.25 and 0.5%, w/v). The viscosity decreased gradually with higher concentrations of PPSEM added. In the sensory test, there were significant increases in yellowness, peanut and cooked scores (P &lt; 0.05). Based on the results, it is concluded that the low concentrations (0.25 and 0.50%, w/v) could be used to produce PPSEM‐supplemented yoghurt without significant adverse effects on the physicochemical and functional properties.

Protective Effect of Peanut Sprout Extract on Glutamate‐induced Neuronal Toxicity and Kainic acid‐induced Memory Loss

Glutamate, one of major excitatory neurotransmitter in central nervous system, has been known to induce oxidative stress such as reactive oxygen species (ROS) by overstimulation of neuron. In this context, we investigated the neuroprotective effect of peanut sprout extract (PSE) against glutamate/kainic acid‐induced oxidative stress in the mouse hippocampal HT22 cells and ICR mice. PSE significantly increased the cell viability and decreased the ROS generation under glutamate‐induced oxidative stress in HT22 cells. PSE induced heme oxygenase‐1(HO‐1) known as a phase 2 enzyme and, its protective effect was abolished by HO‐1 and PI3K inhibitors. Furthermore, to examine the effect of PSE on learning and memory abilities in mice, kainic acid was treated to induce learning and memory loss, an analogue of glutamate. Passive avoidance and Y‐maze tests were performed to examine abilities of learning memory and spatial cognition respectively. The results showed that PSE had protective effect on kainic acid‐induced memory loss in mice, suggesting that PSE protects neuronal cells from glutamate/kainic acid‐induced oxidative stress through induction of HO‐1.Grant Funding Source: ASN

Laxative effect of peanut sprout extract

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 BaSO4 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.