• KSBB Journal
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• v.31 no.1
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.941-946
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• 2010

For the long-term goal of using peanut sprouts as a functional food material, the total polyphenol content and the antioxidant activity of methanol extracts were examined with use of 9 day-old peanut sprouts and peanuts collected in Chungbuk, Gyeongbuk and Jeonbuk provinces of Korea, China and Vietnam. The polyphenol levels in the sprout extracts were higher than those of the peanut extracts. The phenolic content of the Gyeongbuk peanut sprout extract (20.4 mg/g) was the highest of the tested samples. After 9 days of germination the peanut sprout extracts had higher activities than those of the peanut extracts. In particular, the activity of Gyeongbuk peanut sprout extract was the highest (37.67% at a concentration of $200\;{\mu}L/mL$), and its reducing power demonstrated a similar trend. The DPPH radical scavenging activities were measured for methanol extracts of cotyledon, root and stem of Gyeongbuk peanut sprouts; the highest (90.96% at a concentration of $200\;{\mu}L/mL$) was the activity of cotyledon. ABTS radical scavenging and $\beta$-carotene bleaching activities also were higher in the cotyledon extract than in those of the root or the stem. The resveratrol content was higher in the Gyeongbuk peanut sprout extract than in the Gyeongbuk peanut extract ($15.05\;{\mu}g/g $and $1.42\;{\mu}g/g$, respectively). These results suggest that peanut sprouts potentially could be used as a functional food material exhibiting antioxidant effects.

• Nutrition Research and Practice
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• v.8 no.2
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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.

• Korean Journal of Plant Resources
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• v.34 no.4
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• pp.395-402
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• 2021

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.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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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.

• Nutrition Research and Practice
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• v.7 no.4
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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.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.8
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• pp.1197-1204
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• 2013

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 $4^{\circ}C$ for 16 d. The size of PPSEM varies from 3 to $10{\mu}m$ 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 $0.89{\mu}l/ml$ 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 Korean Journal of Food And Nutrition
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• v.28 no.4
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• pp.558-570
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• 2015

To develop and industrialize functional foods containing peanut sprout extract (PSE) and powder (PSP), the present study investigated the quality characteristics and antioxidant effects of breads prepared with 0, 0.5, 1, 2, 2.5, 5, 7.5, and 10% PSE and PSP. The expansion ratio of the dough, the quality characteristics such as volume, weight, specific volume, baking loss, color, texture, and sensory preference were evaluated. There were significant differences in the bread volume and specific volume among the control, PSE and PSP groups (p<0.001). Additionally, the weight and baking loss were decreased with an increasing amount of PSP (p<0.001). As the amount of PSE and PSP were increased, the L value of the crumb decreased, whereas the a and b values of the crumb significantly increased (p<0.001), suggesting that the crumb color of the bread may be significancy (p<0.001). As the amount of PSE and PSP increased, the hardness of bread significantly and rapidly increased from 5%. Meanwhile, there was no significance in springiness among the control, PSE and PSP groups. The total resveratrol content and DPPH free radical-scavenging activity of the bread significantly increased depending on the amounts of PSE and PSP (p<0.001). In the overall acceptance test, no significant differences were observed in the color, flavour, or texture, however, the taste and overall acceptance were significantly decreased between the control and the PSE group. All the sensory characteristics in the PSP group were significantly reduced compared with the control. Considering the above results, it can be expected that the suitable amount of PSE and PSP substituted for wheat flour will be from 1.0 to 2.5%. Furthermore, follow-up studies are being carried out continuously.

• Nutrition Research and Practice
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• v.7 no.3
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• pp.160-165
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• 2013

3T3-L1 preadipocyte were differentiated to adipocytes, and then treated with 0, 10, 20, and $40{\mu}g/mL$ of peanut sprout ethanol extract (PSEE). The main component of PSEE is resveratrol which contained 5.55 mg/mL of resveratrol. The MTT assay, Oil-Red O staining, glycerol-3-phosphate dehydrogenase (GPDH) activity, and the triglyceride concentration were determined in 3T3-L1 cells. MMP-2 and MMP-9 activities as well as mRNA expressions of C/EBP ${\beta}$ and C/EBP ${\alpha}$ were also investigated. As the concentration of PSEE in adipocytes increased, the cell proliferation was decreased in a dose-dependent manner from 4 days of incubation (P < 0.05). The GDPH activity (P < 0.05) and the triglyceride concentration (P < 0.05) were decreased as the PSEE treatment concentration increased. The mRNA expression of C/EBP${\beta}$ in 3T3-L1 cells was significantly low in groups of PSEE-treated, compared with control group (P < 0.05). The MMP-9 (P < 0.05) and MMP-2 (P < 0.05) activities were decreased in a dose-dependent manner as the PSEE concentration increased from $20{\mu}g/mL$. In conclusion, it was found that PSEE has an effect on restricting proliferation and differentiation of adipocytes.

• Nutrition Research and Practice
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• v.17 no.5
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• pp.917-933
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• 2023

BACKGROUND/OBJECTIVES: As peanuts germinate, the content of the components beneficial to health, such as resveratrol, increases within the peanut sprout. This study examined whether the ethanol extract of peanut sprout tea (PSTE) inhibits breast cancer growth and metastasis. MATERIALS/METHODS: After orthotopically injecting 4T1 cells into BALB/c mice to induce breast cancer, 0, 30, or 60 mg/kg body weight/day of PSTE was administered orally. Angiogenesis-related protein expression in the tumors and the degree of metastasis were analyzed. 4T1 and RAW 264.7 cells were co-cultured, and reverse transcription polymerase chain reaction was performed to measure the crosstalk between breast cancer cells and macrophages. RESULTS: PSTE reduced tumor growth and lung metastasis. In particular, PSTE decreased matrix metalloproteinase-9, platelet endothelial cell adhesion molecule-1, vascular endothelial growth factor-A, F4/80, CD11c, macrophage mannose receptor, macrophage colony-stimulating factor, and monocyte chemoattractant protein 1 expression in the tumors. Moreover, PSTE prevented 4T1 cell migration, invasion, and macrophage activity in RAW 264.7 cells. PSTE inhibited the crosstalk between 4T1 cells and RAW 264.7 cells and promoted the macrophage M1 subtype while inhibiting the M2 subtype. CONCLUSIONS: These results suggest that PSTE blocks breast cancer growth and metastasis to the lungs. This may be because the PSTE treatment inhibits the crosstalk between mammary cancer cells and macrophages and inhibits the differentiation of macrophages into the M2 subtype.