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Molecules (Basel, Switzerland) Sep 2023Peanut meal (PM) is a by-product of extracting oil from peanut kernels. Although peanut meal contains protein, carbohydrates, minerals, vitamins, and small amounts of... (Review)
Review
Peanut meal (PM) is a by-product of extracting oil from peanut kernels. Although peanut meal contains protein, carbohydrates, minerals, vitamins, and small amounts of polyphenols and fiber, it has long been used as a feed in the poultry and livestock industries due to its coarse texture and unpleasant taste. It is less commonly utilized in the food processing industry. In recent years, there has been an increasing amount of research conducted on the deep processing of by-products from oil crops, resulting in the high-value processing and utilization of by-products from various oil crops. These include peanut meal, which undergoes treatments such as enzymatic hydrolysis in industries like food, chemical, and aquaculture. The proteins, lipids, polyphenols, fibers, and other components present in these by-products and hydrolysates can be incorporated into products for further utilization. This review focuses on the research progress in various fields, such as the food processing, breeding, and industrial fields, regarding the high-value utilization of peanut meal and its hydrolysates. The aim is to provide valuable insights and strategies for maximizing the utilization of peanut meal resources.
Topics: Arachis; Plant Breeding; Food Handling; Protein Hydrolysates; Food-Processing Industry; Polyphenols
PubMed: 37836705
DOI: 10.3390/molecules28196862 -
Global Health Action Dec 2024Homemade peanut oil is widely consumed in rural areas of Southwestern China, which is easily contaminated by aflatoxins (AFs) and associated with adverse birth outcomes.
BACKGROUND
Homemade peanut oil is widely consumed in rural areas of Southwestern China, which is easily contaminated by aflatoxins (AFs) and associated with adverse birth outcomes.
OBJECTIVE
To identify the effect of exposure to homemade peanut oil consumption on low birth weight (LBW), preterm birth (PB) and other associated factors.
METHODS
A prospective cohort study was conducted among pregnant women in Guangxi province, Southwestern China. Information of all eligible women on homemade peanut oil consumption and potential factors associated with LBW and PB was collected, and all were followed up until delivery. The effect of homemade peanut oil exposure was analyzed using multiple logistic regression models using the directed acyclic graph (DAG) approach.
RESULTS
Of 1611 pregnant women, 1316 (81.7%) had consumed homemade peanut oil, and the rates of LBW and PB were 9.7% and 10.0%, respectively. Increased risks of LBW and PB in women with homemade peanut oil consumption were found with aORs of 1.9 (95% CI 1.1-3.2) and 1.8 (95% CI 1.1-3.0), respectively. Women with a history of PB or LBW were 3-5 times more likely to have higher rates of LBW or PB compared with those without this type of history. The odds of PB were approximately double in those taking medicine during pregnancy. Advanced maternal age, lack of physical exercise during pregnancy, passive smoking, or pregnancy complications were also more likely to have a higher risk of LBW.
CONCLUSIONS
Homemade peanut oil consumption was a potential risk factor for both LBW and PB, of which health authorities who are responsible for food safety of the country should pay more attention to providing recommendation for oil consumption during pregnancy.
Topics: Infant, Newborn; Female; Pregnancy; Humans; Premature Birth; Peanut Oil; Cohort Studies; Prospective Studies; China; Infant, Low Birth Weight; Risk Factors; Pregnancy Complications; Birth Weight; Pregnancy Outcome
PubMed: 38629142
DOI: 10.1080/16549716.2024.2336312 -
Frontiers in Plant Science 2019Peanut or groundnut is one of the most important legume crops with high protein and oil content. The high nutritional qualities of peanut and its multiple usage have... (Review)
Review
Peanut or groundnut is one of the most important legume crops with high protein and oil content. The high nutritional qualities of peanut and its multiple usage have made it an indispensable component of our daily life, in both confectionary and therapeutic food industries. Given the socio-economic significance of peanut, understanding its developmental biology is important in providing a molecular framework to support breeding activities. In peanut, the formation and directional growth of a specialized reproductive organ called a peg, or gynophore, is especially relevant in genetic improvement. Several studies have indicated that peanut yield can be improved by improving reproductive traits including peg development. Therefore, we aim to identify unifying principles for the genetic control, underpinning molecular and physiological basis of peg development for devising appropriate strategy for peg improvement. This review discusses the current understanding of the molecular aspects of peanut peg development citing several studies explaining the key mechanisms. Deciphering and integrating recent transcriptomic, proteomic, and miRNA-regulomic studies provide a new perspective for understanding the regulatory events of peg development that participate in pod formation and thus control yield.
PubMed: 31681383
DOI: 10.3389/fpls.2019.01289 -
Gels (Basel, Switzerland) Jan 2022Emulsions of peanut and soy proteins, including their major components (arachin, conarachin, glycinin and β-conglycinin), were prepared by ultrasonication (300 W, 20...
Emulsions of peanut and soy proteins, including their major components (arachin, conarachin, glycinin and β-conglycinin), were prepared by ultrasonication (300 W, 20 min) at a constant protein concentration (4%, w/v) and oil fraction (30%, v/v). These emulsions were then induced by CaCl, transglutaminase (TGase) and glucono-δ-lactone (GDL) to form emulsion gels. The optimum coagulant concentrations were obtained for peanut and soy protein-stabilized emulsion gels, such as CaCl (0.15 and 0.25 g/dL, respectively), TGase (25 U/mL) and GDL (0.3% and 0.5%, w/v, respectively). For the CaCl-induced emulsion gels, the hardness of the β-conglycinin gel was the highest, whereas that of the conarachin gel was the lowest. However, when TGase and GDL were used as coagulants, the strength of the conarachin emulsion gel was the best. For the GDL-induced emulsion gels, microstructural analysis indicated that the conarachin gel showed more homogeneous and compact structures. The gelation kinetics showed that the storage modulus (G') of all the GDL-induced emulsions increased sharply except for the arachin-stabilized emulsion. The interactive force nature varied between conarachin and arachin emulsion gels. This work reveals that peanut conarachin could be used as a good protein source to produce emulsion gels when suitable coagulants are selected.
PubMed: 35200460
DOI: 10.3390/gels8020079 -
Scientific Reports Mar 2022High-fat diet (HFD) is widely used in animal models of many diseases, it helps to understand the pathogenic mechanism of related diseases. Several dietary fats were...
High-fat diet (HFD) is widely used in animal models of many diseases, it helps to understand the pathogenic mechanism of related diseases. Several dietary fats were commonly used in HFD, such as corn oil, peanut oil, soybean oil, sunflower oil, and lard. However, it was reported that different dietary fat could have completely different effects on physiological indicators and the gut microbiome, and the sources of dietary fat used in high-fat diet research have not been comprehensively compared. In this research, we conduct comparative experiments on various sources of dietary fats to test their different effects during the high-fat diet intervention. We investigated the effects of twelve common dietary fats in high-fat diet intervention of mice, body/liver weight changes, four blood lipid indices, and gut microbiome were analyzed. Our results showed that the source of dietary fat used in high-fat diet significantly affects the changes of body/liver weight and triglyceride (TRIG) in the blood. Furthermore, the intervention of canola oil increased the alpha diversity of gut microbiota, and lard has decreased diversity compared with the control group. The composition of saturated fatty acid (SFA) in fat has the most significant effects on the gut microbiome. All dietary fats treatments have an increasing Firmicutes abundance and a reduced Bacteroidetes abundance in gut microbiome, while the canola oil has a slight variation compared to other intervention groups, and the lard group has the largest changes. This study showed that different types of dietary fat have different effects on the body indicators and intestinal microbiota of mice, and canola oil produced less disturbance than other types of dietary fats in high-fat diet.
Topics: Animals; Diet, High-Fat; Dietary Fats; Gastrointestinal Microbiome; Mice; Rapeseed Oil; Triglycerides
PubMed: 35279685
DOI: 10.1038/s41598-022-08249-2 -
Genes Jan 2023Mitochondria are responsible for energy generation, as well as key metabolic and signaling pathways, and thus affect the entire developmental process of plants as well...
Mitochondria are responsible for energy generation, as well as key metabolic and signaling pathways, and thus affect the entire developmental process of plants as well as their responses to stress. In metazoans, mitochondrial transcription termination factors (mTERFs) are known to regulate mitochondrial transcription. mTERFs have also been discovered in plants, but only a few of these proteins have been explored for their biological functions. Here, we report a role in root growth for mitochondria-associated protein in peanut ( L.). Overexpressing significantly stimulated the growth of peanut hairy roots and transgenic . Surprisingly, is predominantly expressed in the root meristem where it increases mitochondrial abundance. binding to mtDNA was enriched in the and regions, suggesting it is related to the accumulation of mitochondrial ribosomes. Peanut is one of the main oil crops and the important source of edible oil and likely affects agronomic traits related to root growth in different peanut cultivars. We propose that peanut is an important protein for root growth due to its role in regulating mitochondrial abundance.
Topics: Arachis; Plant Roots; Mitochondria; Meristem; Phenotype; Arabidopsis
PubMed: 36672950
DOI: 10.3390/genes14010209 -
Molecules (Basel, Switzerland) Oct 2022Arachis hypogaea L. ‘Tainan 14’ has purple skin characteristics. This study investigated the effects of different materials (shelled or unshelled peanuts) and...
Arachis hypogaea L. ‘Tainan 14’ has purple skin characteristics. This study investigated the effects of different materials (shelled or unshelled peanuts) and temperatures (120 or 140 °C) on the properties of extracted peanut oil. The results show that its antioxidant components (total flavonoid, α−tocopherol, and γ-tocopherol) and oxidative stability were mainly affected by the roasting temperature (p < 0.05). Fifty-eight volatile compounds were identified by peanut oil oxidation and divided into three main groups during the roasting process using principal component analysis. The volatile formation changes of different materials and temperatures were assessed by agglomerative hierarchical clustering analysis. These results provide useful reference information for peanut oil applications in the food industry.
Topics: alpha-Tocopherol; Antioxidants; Arachis; Flavonoids; gamma-Tocopherol; Peanut Oil; Oxidation-Reduction
PubMed: 36296404
DOI: 10.3390/molecules27206811 -
Foods (Basel, Switzerland) May 2022Instant flavor peanut powder is a nutritional additive that can be added to foods to impart nutritional value and functional properties. Sensory acceptability is the... (Review)
Review
Instant flavor peanut powder is a nutritional additive that can be added to foods to impart nutritional value and functional properties. Sensory acceptability is the premise of its development. Flavor is the most critical factor in sensory evaluation. The heat treatment involved in peanut processing is the main way to produce flavor substances and involves chemical reactions: Maillard reaction, caramelization reaction, and lipid oxidation reaction. Peanut is rich in protein, fat, amino acids, fatty acids, and unsaturated fatty acids, which participate in these reactions as volatile precursors. N-heterocyclic compounds, such as the pyrazine, are considered to be the key odorants of the "baking aroma". However, heat treatment also affects the functional properties of peanut protein (especially solubility) and changes the nutritional value of the final product. In contrast, functional properties affect the behavior of proteins during processing and storage. Peanut protein modification is the current research hotspot in the field of deep processing of plant protein, which is an effective method to solve the protein denaturation caused by heat treatment. The review briefly describes the characterization and mechanism of peanut flavor during heat treatment combined with solubilization modification technology, proposing the possibility of using peanut meal as material to produce IFPP.
PubMed: 35681294
DOI: 10.3390/foods11111544 -
Scientific Reports Aug 2021Crop variety identification is an essential link in seed detection, phenotype collection and scientific breeding. This paper takes peanut as an example to explore a new...
Crop variety identification is an essential link in seed detection, phenotype collection and scientific breeding. This paper takes peanut as an example to explore a new method for crop variety identification. Peanut is a crucial oil crop and cash crop. The yield and quality of different peanut varieties are different, so it is necessary to identify and classify different peanut varieties. The traditional image processing method of peanut variety identification needs to extract many features, which has defects such as intense subjectivity and insufficient generalization ability. Based on the deep learning technology, this paper improved the deep convolutional neural network VGG16 and applied the improved VGG16 to the identification and classification task of 12 varieties of peanuts. Firstly, the peanut pod images of 12 varieties obtained by the scanner were preprocessed with gray-scale, binarization, and ROI extraction to form a peanut pod data set with a total of 3365 images of 12 varieties. A series of improvements have been made to VGG16. Remove the F6 and F7 fully connected layers of VGG16. Add Conv6 and Global Average Pooling Layer. The three convolutional layers of conv5 have changed into Depth Concatenation and add the Batch Normalization(BN) layers to the model. Besides, fine-tuning is carried out based on the improved VGG16. We adjusted the location of the BN layers. Adjust the number of filters for Conv6. Finally, the improved VGG16 model's training test results were compared with the other classic models, AlexNet, VGG16, GoogLeNet, ResNet18, ResNet50, SqueezeNet, DenseNet201 and MobileNetv2 verify its superiority. The average accuracy of the improved VGG16 model on the peanut pods test set was 96.7%, which was 8.9% higher than that of VGG16, and 1.6-12.3% higher than that of other classical models. Besides, supplementary experiments were carried out to prove the robustness and generality of the improved VGG16. The improved VGG16 was applied to the identification and classification of seven corn grain varieties with the same method and an average accuracy of 90.1% was achieved. The experimental results show that the improved VGG16 proposed in this paper can identify and classify peanut pods of different varieties, proving the feasibility of a convolutional neural network in variety identification and classification. The model proposed in this experiment has a positive significance for exploring other Crop variety identification and classification.
Topics: Algorithms; Arachis; Deep Learning; Image Processing, Computer-Assisted; Neural Networks, Computer; Phenotype
PubMed: 34344983
DOI: 10.1038/s41598-021-95240-y -
Foods (Basel, Switzerland) Oct 2022Manufacturers add sugar and fully hydrogenated vegetable oils to peanut butter to avoid its oil separation during storage. Unfortunately, hydrogenated oils are...
Manufacturers add sugar and fully hydrogenated vegetable oils to peanut butter to avoid its oil separation during storage. Unfortunately, hydrogenated oils are significant sources of saturated fats, and reducing their consumption is challenging for food scientists without affecting the desired characteristics of food products. Therefore, in a preliminary study, 1%, 1.5%, and 2% of three natural waxes (rice bran, carnauba, and beeswax) were added to the natural peanut butter to test their efficacy as a stabilizer. Rice bran and carnauba wax added to peanut butter presented a higher elastic modulus (G') and lower oil separation percentages than beeswax. However, no significant differences were found between the different percentages of waxes. Thus, in the final experiments, 1% of these selected waxes (rice bran and carnauba waxes) were added directly to the roasted ground peanut. Due to the difficulty of adding high melting point waxes to the peanut butter, a second experiment added wax oleogel (rice-bran and carnauba wax) to defatted peanut flour. After four weeks of storage, all of the samples were examined for their texture (TPA) and oil separation. The sample with directly added bran wax had the highest values for spreadability and firmness, and the lowest oil separation, which was 11.94 ± 0.90 N·s, 19.60 ± 0.71 N·s, and 0.87 ± 0.05%, respectively. In the peanut flour sample, the spreadability, firmness, and separated oil of the rice bran wax oleogel added sample were 46.95 ± 0.99 N·s, 66.61 ± 0.93 N, and 1.57 ± 0.07%, respectively. However, the textural properties of the rice bran wax oleogel added sample were close to the commercial peanut butter (natural and creamy). Therefore, the results indicate that the rice bran wax oleogel could be the potential replacement of the fully hydrogenated oil as a stabilizer.
PubMed: 36230203
DOI: 10.3390/foods11193127