Peanut roots as a source of resveratrol

A potent antioxidant, resveratrol (3,4',5-trihydroxystilbene), was extracted using 80% methanol from peanut roots (Arachis hypogaea L.), isolated with a solid-phase extraction column, purified by a semipreparative HPLC, and identified with 1H NMR and MS. The highest and lowest resveratrol contents in the peanut roots of 2000 fall and 2001 spring crops were 1.330 and 0.130 mg/g and 0.063 and 0.015 mg/g, respectively. When the dehydrated peanut root powders of spring and fall crops were combined and cooked with pork-fat patties (1%, w/w) and the separated oils were stored at 60 degrees C for conjugated diene hydroperoxide (CDHP) determination, CDHP contents of the control oils increased after 3 days of storage, whereas the contents in the peanut root-treated oils of spring and fall crops did not increase after 9 and 15 days of storage, respectively. It is of merit to find that peanut roots, usually left in the field as agricultural waste, contain resveratrol and bear potent antioxidative activity.     

Biosynthesis enhancement and antioxidant and anti-inflammatory activities of peanut (Arachis hypogaea L.) arachidin-1, arachidin-3, and isopentadienylresveratrol

Peanut is a potent plant to be induced to synthesize bioactive stilbenoids. Bioactivities of those stilbenoids except resveratrol have been meagerly investigated. When peanut kernels (Tainan 14, a Spanish cultivar) were imbibed, incubated 3 days for germination, sliced, incubated with artificial aeration, periodically sampled, lyophilized, extracted with methanol, and subjected to reverse-phase HPLC analysis, four major fractionations were detected and identified as trans-resveratrol (Res), trans-arachidin-1 (Ara-1), trans-arachidin-3 (Ara-3), and trans-isopentadienylresveratrol (IPD). During incubation of the peanut slices, contents of Res, Ara-1, and Ara-3 increased tremendously from initially trace or not detectable amounts up to 147.3, 495.7, and 2414.8 microg/g, corresponding to 20, 16, and 24 h of incubation, while IPD contents continued to increase up to 28 h (4474.4 microg/g). When the four stilbenoids and butylated hydroxytoluene (BHT) were subjected to antioxidant characterization by various measures, all have exhibited varied potencies of antioxidant activity. In particular, retardation of absorbance increase at 234 nm as formation of the conjugated diene hydroperoxides in a real pork oil system stored at 60 degrees C, supplement of Ara-1 at 100 microM has shown equivalent or even greater activity than did BHT. When the media were supplemented with Res, Ara-1, Ara-3, and IPD at 15 microM for cultivation of mouse macrophage RAW 264.7 cells activated by lipopolysaccharide (LPS), the LPS-induced extracellular production of prostaglandin E2 (PGE2) and nitric oxide (NO) was significantly inhibited by Ara-1 (p < 0.001), Res (p < 0.001), Ara-3 (p < 0.01), and IPD (p < 0.01). It is noteworthy and of merit that all test stilbenoids have exhibited potent antioxidant and anti-inflammatory activities and varied as affected by number of hydroxyl groups and isopentenyl or isopentadienyl moiety. Keywords: Arachis hypogaea L.; peanut; groundnut; resveratrol; stilbenoids; arachidin; antioxidant; anti-inflammation.     

超声辅助萌芽联合超高压处理对花生-黑豆芽复合汁品质的影响

为有效提高豆种的萌芽特性、明确其生长过程中营养成分变化规律,并对萌芽产品进行绿色深加工以最大限度保留豆芽营养成分,该论文采用超声波处理提高豆类发芽率和发芽指数,筛选营养丰富的萌芽阶段开发花生-黑豆芽复合汁,并研究超高压和常规热杀菌对花生-黑豆芽复合汁品质的影响。结果表明：300 W和10 min的超声处理可显著提高黑豆和花生的发芽率和发芽指数（P<0.05）。超声处理组的黑豆在第6萌芽阶段（芽长6 cm）时γ-氨基丁酸（gamma-aminobutyric acid,GABA）含量最高,达175.13mg/100g,超声处理组的花生在第5萌芽阶段（芽长2cm）时白藜芦醇含量较高,为0.92 mg/g。以上述阶段原料制备富含白藜芦醇和GABA的花生-黑豆芽复合汁,进一步研究发现,相比于传统热杀菌,超高压杀菌（450MPa和15min）可显著提高花生-黑豆芽复合汁的稳定性和总酚含量（P<0.05）,减少颜色劣变,贮藏过程中能更好地保持GABA和白藜芦醇。研究结果将为高品质豆芽深加工产品探索提供理论依据和技术支撑。     

Comparative characterization of peanuts grown by aquatic floating cultivation and field cultivation for seed and resveratrol production

Peanut pods (Tainan 12, a Spanish cultivar, Arachis hypogaea L.) have been obtained from peanuts grown in a newly developed aquatic floating cultivation system without artificial aeration or periodic renewal of the solution. The system provided a convenient status for examination of root and pod development. Compared to field-grown peanuts of the same cultivar, the aquatic-cultivated peanut pods and seeds were smaller, whereas seed/pod weight ratios, crude fat and protein contents, and SDS-PAGE protein patterns varied within similar ranges. During cultivation, the highest detected temperature of the aquatic solution was higher than the field-soil temperature. After gas chromatographic analysis of the fatty acid compositions, the oleic acid/linoleic acid ratio of the aquatic-cultivated seeds was higher than that of field-cultivated ones. When the peanut roots were collected, cleaned, dried, weighed, pulverized, and subjected to resveratrol analysis, dry root weights were 4.2 +/- 0.1 and 2.2 +/- 1.1 g/plant and resveratrol contents were 0.074 +/- 0.009 and 0.114 +/- 0.212 mg/g for the aquatic- and field-cultivated peanut roots, respectively. This indicates that the aquatic-cultivated peanut roots could be a potent and consistent source of resveratrol.     

Changes in the Functional Components of Barley Produced from Different Cultivars and Germination Periods

This study investigated the changes in the functional components of three cultivars (Kunalbori, Dahan, and Hinchalssalbori) over a 6 day germination period; these cultivars were selected because of their varied characteristics and applications. Barley produced from the cultivars was subjected to 6 days of germination. Germinated barley was analyzed for total polyphenol, total flavonoid, hordenine, total arabinoxylan, soluble arabinoxylan, γ‐aminobutyric acid, and γ‐oryzanol contents. The total polyphenol content increased with germination period, corresponding to 1.47–3.83, 1.41–3.42, and 1.59–2.82 mg/g in barley produced from the three cultivars, respectively. The corresponding total flavonoid contents were 0.35–0.44, 0.31–0.48, and 0.22–0.37 mg/g. The hordenine contents in the barley produced from the three cultivars increased from not detected for nongerminated barley to 1.52, 1.09, and 1.34 mg/100 g, respectively, at germination day 6. The γ‐aminobutyric acid content significantly increased until germination day 4, followed by a decrease, and the highest content was observed for barley produced from the Kunalbori cultivar at germination day 4. The total arabinoxylan and soluble arabinoxylan contents increased with germination period. Results indicated that the germination period is crucial for increasing the functional components. These results are expected to be beneficial during food product manufacturing.     

Physiological and biochemical metabolism of germinating broccoli seeds and sprouts

Changes in physiological and biochemical metabolism as well as glucoraphanin and sulforaphane contents of germinating broccoli seeds and sprouts were investigated in this study. Sprout length, root length, and fresh weight increased with germination time. Dry weight varied from 2.5 to 3.0 mg per sprout. A rapid increase in respiratory rate of sprouts occurred between 24 and 36 h of germination and then stayed at a high level. HPLC analysis found that glucoraphanin content increased at the early stage (0-12 h) of germination, decreased to a low value of 3.02 mg/g at 48 h, and then reached the highest value of 6.30 mg/g at 72 h of germination. Sulforaphane content decreased dramatically during the first day of germination, then increased slowly, and reached a high value of 3.38 mg/g at 48 h before declining again.     

电解水对荞麦芽酚酸含量及抗氧化能力的影响

为了能够更好地将发芽荞麦用作制备功能食品的原料,本研究采用理化指标不同的电解水制备荞麦芽,考察荞麦的发芽率及芽长、总酚含量、DPPH和ABTS自由基清除能力,以及铁离子还原力在发芽期间的动态变化,并分析各处理组发芽第7天荞麦芽中游离酚和结合酚种类和含量。结果表明,在7 d观测期内,电解水有利于荞麦发芽及生长。不同评价方法测定荞麦芽抗氧化能力的结果显示,pH值11.13电解水处理组发芽1~3 d荞麦芽总酚含量及抗氧化水平均显著高于对照组(P<0.05),而pH值3.21、pH值5.02和pH值9.02电解水处理组发芽5~7 d荞麦芽总酚含量及抗氧化水平均显著高于对照组(P<0.05)。各处理组荞麦芽中主要的游离酚均为绿原酸,且电解水处理组荞麦芽游离绿原酸含量均显著高于对照组(P<0.05)。自来水处理组荞麦芽主要结合酚为香豆酸,而电解水处理组荞麦芽主要结合酚为咖啡酸。本研究结果为电解水应用于功能性荞麦芽的制备提供了理论依据。     

Effects of long-term fertilizer applications on peanut yield and quality and plant and soil heavy metal accumulation

The status of essential and potentially toxic trace elements in soils and crops can be affected by long-term fertilization practices. This study aimed to investigate changes in peanut (Arachis hypogaea L.) yield and kernel quality, and changes in copper (Cu), zinc (Zn), lead (Pb), and cadmium (Cd) concentrations in soil and peanut kernels after 16 years of continuous cropping with different fertilization treatments. Five fertilization treatments were applied at a red soil site in Southeast China:chemical fertilizer (F) containing nitrogen, phosphorus, and potassium, F + trace elements (FT), pig manure (M), M + effective microorganisms (MB), and MB + trace elements (MBT). Properties of soil and pig manure, heavy metal contents in soil and peanut kernels, and the compositions of amino and fatty acids in kernels were determined. Application of pig manure significantly increased peanut biomass, kernel yield, and crude protein and total amino acid contents in kernels, but led to higher amounts of Cu, Zn, and Cd in soil and higher amounts of Zn and Cd in peanut kernels compared with that of chemical fertilizer. There should be greater concern about potential kernel Cd and Zn contaminations resulting from long-term application of pig manure contaminated with potentially toxic metals as an organic fertilizer.     

Alkylperoxyl radical-scavenging activity of various flavonoids and other phenolic compounds: implications for the anti-tumor-promoter effect of vegetables

We recently reported that alkylperoxyl radical (ROO(*)) enhanced carcinogenesis in rats treated with carcinogen (Sawa et al. Cancer Epidemiol. Biomarkers Prev. 1998, 7, 1007-1012), and the tumor promoting action of ROO(*) could be reduced by addition of hot-water extracts of vegetables (Maeda et al. Jpn. J. Cancer Res. 1992, 83, 923-928). Here we described the ROO(*)-scavenging activity of flavonoids and nonflavonoid phenolics and their role in anti-tumor-promoter effects. A model molecular species, ROO(*), was generated from tert-butyl hydroperoxide (t-BuOOH) and heme iron, and the scavenging of t-BuOO(*) was determined by (a) bioassay based on the bactericidal action of ROO(*), (b) luminol-enhanced chemiluminescence, and (c) electron spin resonance. Of 17 authentic plant phenolics tested, 9 compounds (including rutin, chlorogenic acid, vanillin, vanillic acid, neohesperidin, gallic acid, shikimic acid, rhamnetin, and kaempferol) showed remarkably high ROO(*)-scavenging activity. Some of them were detected and quantified in hot-water extracts of mung bean sprouts, used as the model vegetable, and their contents increased after germination, which paralleled very well to the ROO(*)-scavenging capacity of the vegetable extracts. Thus, a diet rich in these radical scavengers would reduce the cancer-promoting action of ROO(*). Consequently, the carcinogenic potentials of oxygen-related radicals may be suppressed.     

Determination of the phytoalexin resveratrol (3,5,4'-trihydroxystilbene) in peanuts and pistachios by high-performance liquid chromatographic diode array (HPLC-DAD) and gas chromatography-mass spectrometry (GC-MS)

The phytoalexin resveratrol (3,5,4'-trihydroxystilbene) in edible peanut (Arachis hypogaea L.) and pistachio (Pistacia vera L.) varieties grown in Turkey was analyzed by high-performance liquid chromatographic diode array and gas chromatography-mass spectrometric detection. trans-Resveratrol in six peanut varieties, five pistachio varieties, and four market samples ranged between 0.03 and 1.92 microg/g. The Cerezlik 5025 peanut (1.92 +/- 0.01 microg/g) and Ohadi pistachio genotype (1.67 +/- 0.01 microg/g) had significantly higher trans-resveratrol contents. Peanuts contained 0.03-1.92 microg/g (av = 0.84 microg/g) of trans-resveratrol, whereas pistachio contained 0.09-1.67 microg/g (av = 1.15 microg/g). With exposure to UV light for 1 min, trans-resveratrol concentrations of samples ranged from 0.02 to 1.47 microg/g and those of cis-resveratrol from 0.008 to 0.32 microg/g. The occurrence of resveratrol in peanut and pistachio was confirmed by total ion chromatograms (TIC) of bis[trimethylsilyl]trifluoroacetamide derivatives of resveratrol isomers and comparison of the mass spectral fragmentation data with those of a resveratrol standard. Formation of the cis-isomer in pistachios was higher than in peanuts.     

花生根、茎中白藜芦醇含量影响因素

为了获得含白藜芦醇较多的花生根、茎作为提取白藜芦醇的原料。该文考察了华东不同地区、不同品种、不同采收时间以及采后存放、提取环境对花生根、茎中的白藜芦醇含量的影响。结果表明:白藜芦醇富集在花生根表皮,木质部含量较少;不同生长环境、不同品种对花生中白藜芦醇的含量影响较大;同一品种,采收时间越晚,白藜芦醇含量越高。采收后的花生根霉变会提高其中的白藜芦醇含量;花生中白藜芦醇在酸性条件下较为稳定,而碱性条件下易变性。采用合适品种的晚收花生根在酸性条件下提取可得到白藜芦醇含量较高的原料。     

水杨酸调控芥菜芽苗生理及褪黑素代谢研究

为探讨水杨酸(SA)处理对芥菜芽苗生理及褪黑素代谢的影响,本研究设置喷施SA处理,并以喷施蒸馏水为对照,研究发芽期间芥菜芽苗主要生理生化变化,并利用实时荧光定量PCR(qRT-PCR)技术研究褪黑素合成关键酶基因表达的变化.结果表明,SA处理抑制了芽苗生长,生物量显著下降(P＜0.05),电解质渗透率、游离蛋白质含量、...     

花生植株白藜芦醇提取工艺优化

为了提高花生的综合利用价值,开发天然白藜芦醇新原料,对花生中的白藜芦醇提取工艺进行了研究。通过对花生叶、茎、根和壳中白藜芦醇含量的比较,选出含量最高的花生根为提取原料,并从5种提取方法中选出纤维素酶法作为花生根白藜芦醇的提取方法。通过单因素试验和正交试验对酶法提取花生根白藜芦醇酶解工艺进行了优化。结果表明:最佳的酶解条件为酶用量为1.6mg/g,酶解温度为45℃,酶解pH值为4.5,反应时间为60min,底物浓度为15%,在此条件下白藜芦醇的提取率是传统提取工艺的2倍。     

trans-resveratrol content in commercial peanuts and peanut products

A modified high-performance liquid chromatographic (HPLC) method for determination of trans-resveratrol (resveratrol) in peanuts and peanut products has been developed. Resveratrol was extracted with acetonitrile-water (90/10, v/v) by blending with diatomaceous earth at high speed followed by purification of an aliquot of the extract on a minicolumn packed with Al(2)O(3)-ODS (C(18)) mixture. The column was eluted with acetonitrile-water (90/10, v/v), eluate was evaporated under nitrogen, and residue was dissolved in HPLC mobile phase. Resveratrol in an aliquot of purified extract was quantitated by HPLC on silica gel with n-hexane-2-propanol-water-acetonitrile-acetic acid (1050/270/17/5/1, v/v) as a mobile phase. The recovery of resveratrol added to diatomaceous earth at 0.05 microg/g was 98.95 +/- 17.79%; the recovery of the standard added to fresh peanuts (with 0.070 microg/g natural level of resveratrol) at 0.50, 5.00, and 10.00 microg/g was 117.23 +/- 8.87, 100.10 +/- 2.49, and 100.45 +/- 1.51%, respectively. The quantitation limit of resveratrol in fresh peanuts was about 0. 01 microg/g. Roasted peanuts had the lowest content of resveratrol of 0.055 +/- 0.023 microg/g (n = 21), while in peanut butter its concentration was significantly higher, 0.324 +/- 0.129 microg/g (n = 46), and boiled peanuts had the highest level of 5.138 +/- 2.849 microg/g (n = 12). Resveratrol content in commercial peanut products was similar to the resveratrol content of the raw peanut fractions routinely used for making them.     

Influence of lupin (Lupinus luteus L. cv. 4492 and Lupinus angustifolius L. var. zapaton) and fenugreek (Trigonella foenum-graecum L.) germination on microbial population and biogenic amines

Microbial population and bioactive amine profile and levels of two lupin species (Lupinus luteus L. cv. 4492 and Lupinus angustifolius L. var. zapaton) and fenugreek (Trigonella foenum-graecum L.) seeds as affected by germination were investigated. Microbial population increased considerably mainly in the first stage of germination (2 days), then small changes in bacterial numbers were observed up to 5 days to levels between 7.8 and 8.9 log colony-forming units/g. Microorganisms belonging to the Enterobacteriaceae family were dominant for the legumes tested. Ungerminated legume seeds contained putrescine, cadaverine, histamine, tyramine, spermidine, and spermine. Bioactive amine levels found in fenugreek seeds were between 3- and 4-fold higher than those found in lupin seeds. The highest total amine levels were found in fenugreek seeds [162 mg/kg of dry weight (dw)], followed by L. angustifolius var. zapaton seeds (84 mg/kg of dw) and, finally, L. luteus cv. 4492 (46 mg/kg of dw) seeds. The concentration of individual amines showed a gradual rising trend during the germination period in all tested sprouts, reaching levels >3 times higher than those found in ungerminated seeds. After 5 days of germination, the fenugreek sprouts contained the highest amount of total bioactive amines. Tyramine was the predominant amine in both lupin varieties, whereas cadaverine was the main bioactive amine detected in fenugreek. The results of this work thus indicated that microbial population and biogenic amine levels in the studied lupin and fenugreek sprouts are not a risk for healthy consumers or for individuals with restricted activity of detoxification enzymes.     

喷施山梨醇螯合钙对花生生长及钾、钙、镁吸收的影响

为探究不同山梨醇螯合钙喷施浓度对花生生长及养分吸收的影响，本研究采用大田实验，以花育22号为试材，在施基肥基础上设置5个钙素喷施浓度处理 (以Ca2+计，单位g/L)：0 (CK)、1.4 (T1)、1.6 (T2)、1.8 (T3)与2.0 (T4)，测定了各处理对花生光合作用、收获期产量、品质、各器官干物质积累量及钾、钙、镁含量。结果表明，(1)与CK处理相比，喷施山梨醇螯合钙提高了叶片SPAD值，促进了花生光合作用，尤其在结荚期；(2)喷施山梨醇螯合钙能提高花生产量及粗脂肪、粗蛋白含量，其中T2处理较CK处理分别提高11.48%、5.74%、7.82%；(3)施钙能够显著增加籽仁干物质积累量，有效提高花生生殖器官干物质占比，降低营养器官干物质分配比例，以T3处理改善效果较为突出，其次是T2处理；(4)喷施山梨醇螯合钙对花生各器官钾、钙、镁含量的影响不同，但总体上促进了花生对养分的吸收。主成分分析结果表明在基础施肥前提下喷施山梨醇螯合钙显著影响了花生生长发育。综合来看，喷施钙离子浓度为1.6 ~ 1.8 g/L的山梨醇螯合钙对花生增产提质效果更为突出。     

Grain and Nutritional Quality Traits of Southwestern U.S. Blue Maize Landraces

Anthocyanin‐rich Southwestern blue maize (Zea mays L.) landraces are receiving interest as functional foods, and commercial production is increasing. We determined variation in kernel color, anthocyanin content, texture, and selected compositional traits of representative varieties. In 2013, eight varieties were grown at four locations in New Mexico. Total kernel anthocyanin content (TAC) and component pigments were measured with spectrophotometry and HPLC, respectively. Oil, protein, starch, and kernel density were determined using NIR spectroscopy and amino acid concentrations using wet chemistry. An average of 49.6 mg/100 g of TAC with a range of 17.6–65.1 mg/100 g was observed. Cyanidin and pelargonidin were major components, and peonidin and succinyl 3‐glucoside were minor components. Low levels of disuccinyl glucoside were detected. Blue kernels were higher in anthocyanin than purple or red kernels. Floury kernels displayed the highest protein and oil contents and the lowest starch content and kernel density. The highest starch and kernel density levels were observed in small flint/dent and pop‐flint/dent kernels. Amino acid content was variable across genotypes and locations.     

大豆发芽过程中过敏原蛋白和脲酶活性的变化

为探究大豆发芽过程中大豆致敏原和抗营养因子脲酶活性的变化,本试验将大豆在20℃条件下发芽7 d,每天取样,利用免疫印迹法和间接竞争酶联免疫法分析大豆发芽过程中过敏原蛋白的致敏性和抗原性变化,并测定大豆发芽过程中脲酶活性变化。结果表明,随着发芽时间的延长,豆芽中可溶性蛋白含量(干基)持续增加,在发芽第4天时达到最高,随后略有降低。电泳结果表明,β-伴大豆蛋白的α和α'亚基及球蛋白的酸性亚基较β亚基和碱性亚基优先降解。发芽过程(7 d)中,豆芽抗原性和过敏原性的变化均呈现先降低后升高的趋势。发芽第4天时,豆芽根部抗原性下降80%,之后略有升高,其中Gly m Bd 30K是豆芽根部的主要过敏原。发芽第5天时,大豆芽菜的过敏原性降低了54%,抗原性降低了44%,大豆脲酶活性下降了67%。综上所述,发芽对于降低大豆中的致敏原具有很好的效果。大豆芽约长6 cm时,其致敏原含量及脲酶活性均较低,适合开发易吸收、低敏感的大豆芽食品。     

花生种子自然老化对品质及发芽的影响

为解析花生种子自然老化过程中品质及发芽特性的变化特征,本研究以6个花生品种(系)为试材,通过测定种子发芽率、发芽势、氯化三苯基四氮唑(TTC)还原量、电导率等指标对老化花生种子的品质和发芽活力进行综合评价。结果表明,随着种子老化程度加深,不同品种(系)花生种子的5个发芽指标(发芽率、发芽势、发芽指数、活力指数和生长量)均表现为显著下降趋势(P<0.05);花生种子的活力指数与TTC还原量呈相同的下降趋势,而电导率则呈上升趋势;除了亚油酸以外,其余4个花生品质指标,包括油酸、油亚比(O/L)含油量和粗蛋白,总体呈下降趋势,自然老化对花生品质及发芽特性均产生负向影响。本研究通过对自然老化种子中多个指标进行评价,为确定和探究不同花生品种的存储条件及代谢途径奠定一定的理论基础。     

Occurrence of resveratrol in edible peanuts

Resveratrol has been associated with reduced cardiovascular disease and reduced cancer risk. This phytoalexin has been reported in a number of plant species, including grapes, and may be one of the compounds responsible for the health benefits of red wine. Analytical methods for measuring resveratrol in wine and peanuts were adapted to isolate, identify, and quantify resveratrol in several cultivars of peanuts. Aqueous ethanol (80% v/v) extracts from peanuts without seed coats were purified over alumina/silica gel columns and analyzed by reversed phase HPLC using a C-18 column. Peanuts from each market type, Virginia, runner, and Spanish, produced in four different locations contained from 0.03 to 0.14 microg of resveratrol/g. Seed coats from runner and Virginia types contained approximately 0.65 microg/g of seed coat, which is equivalent to <0.04 microg/seed. Quantitative analysis of 15 cultivars representing 3 peanut market types, which had been cold stored for up to 3 years, indicated a range of 0.02-1.79 microg/g of peanut compared to 0.6-8.0 microg/mL in red wines.