[논문]땅콩과 땅콩새싹 추출물의 resveratrol과 aspartic acid 함량분석 및 지방세포분화 억제효능

이현희; 최상윤

doi:10.7732/kjpr.2021.34.4.395

땅콩과 땅콩새싹 추출물의 resveratrol과 aspartic acid 함량분석 및 지방세포분화 억제효능
Resveratrol and Aspartic acid Contents and Antiadipogenic Effect of Peanut and Peanut Sprout Extracts 원문보기

韓國資源植物學會誌 = Korean journal of plant resources, v.34 no.4, 2021년, pp.395 - 402

초록
AI-Helper

식품산업 활용성을 고려하여 땅콩과 땅콩새싹의 열수와 주정 추출물을 제조하고 추출물내 resveratrol과 aspartic acid 함량을 UPLC-MS/MS를 이용하여 분석한 결과 땅콩새싹의 주정 추출물이 가장 높은 resveratrol과 aspartic acid 함량을 나타내었다. 또한 땅콩새싹의 주정 추출물은 3T3-L1 세포에 처리시 지방세포분화를 유의적으로 억제하였다. 따라서 땅콩새싹의 주정추출물은 기능성식품소재로 활용 가능성이 높을 것으로 판단된다. 향후 이러한 결과를 바탕으로 땅콩의 발아조건 및 추출 시간과 온도에 따른 활성성분 함량을 측정하여 최적의 활성성분 추출조건을 확립하는 연구를 진행할 계획이다.

Abstract ▼ AI-Helper

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.

주제어

표/그림 (8)

그림 Fig. 1. Chemical structure of resveratrol and aspartic acid.
표 Table 1. The UPLC solvent gradient condition utilized in the present study
그림 Fig. 2. UPLC-MS/MS chromatograms and calibration curves of standard aspartic acid and resveratrol. All values obtained in this figure were obtained by repeating the UPLC-MS/MS experiments three times.
표 Table 2. UPLC-MS/MS conditions of aspartic acid and resveratrol. All values obtained in this table were obtained by repeating the UPLC-MS/MS experiments three times
그림 Fig. 3. UPLC-MS/MS chromatograms of a) aspartic acid and b) resveratrol in the peanut extracts (Arachis hypogaea). 'S', 'S+100', and 'S+200' represent UPLC-MS/MS chromatograms of the sample solution, sample solution with aspartic acid and resveratrol of 100 ng/mL, and sample solution with aspartic acid and resveratrol of 200 ng/mL, respectively.
그림 Fig. 4. Estimated concentrations of a) aspartic acid and b) resveratrol in the peanut (Arachis hypogaea) extracts. All values obtained in this figure were obtained by repeating the UPLC-MS/MS experiments three times.
그림 Fig. 5. Inhibitory effects of peanut extracts on 3T3-L1 cells differentiation. a) Effects on cell viability b) Effects on lipid accumulation. PCW: peanut water extract, PSW: peanut sprout water extract, PCE: peanut fermented ethanol extract, PSE: peanut sprout fermented ethanol extract. *p < 0.05 compared with untreated group.
표 Table 3. Extraction yields of peanut and peanut sprout

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