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Evaluation of the DNA damage protective activity of the germinated peanut (Arachis hypogaea) in relation to antioxidant and anti-inflammatory activity

Author:
Limmongkon, Apinun, Pankam, Jintana, Somboon, Thapakorn, Wongshaya, Pakwuan, Nopprang, Phatcharaporn
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.101 pp. 259-268
ISSN:
0023-6438
Subject:
Arachis hypogaea, DNA damage, anti-inflammatory activity, antioxidant activity, antioxidants, dose response, functional foods, germination, liquid chromatography, peanuts, tandem mass spectrometry
Abstract:
This study evaluated the increase in antioxidant activity, total phenolic content, in vitro anti-inflammatory activity, and DNA damage protective activity in the germinated peanut. The highest trans-resveratrol content, expressed as 8.8 ± 0.1 μg/g of peanut crude extract, was detected on the first day of germination. LC-MS/MS analysis shows the presence of stilbene compounds, namely trans-arachidin-3, trans-3′-Isopentadienyl-3, 5, 4′-trihydroxystilbene, trans-arachidin-1, trans-resveratrol, and 1,4-Isopentadienyl-3, 5, 3’, 4′-tetrahydroxystilbene, in the first germinated sprout. The in vitro anti-inflammatory activity was significantly increased in all peanut sprout crude extracts compared to the ungerminated peanut. The germinated peanut exhibited dose-dependent DNA damage protective activity in a concentration range of 5–5000 μg/ml. In addition, the germinated peanut at a concentration of 1000 μg/ml showed stronger DNA damage protective activity compared to trans-resveratrol. This might be due to the effect of the stilbene and other antioxidant compounds resulting from the germination process. Thus, germination is a promising process for improving the content of bioactive stilbene and potential antioxidant compounds in peanuts, which could be applicable for use in the functional food and nutraceutical industry.
Agid:
6226504