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Effect of peanut skin phenolics on pancreatic amylase activity and fructose‐mediated albumin glycation
Author(s) -
Garner Pamela L.,
Hargrove James L.,
Hartle Diane K.,
Pegg Ronald B,
Greenspan Phillip
Publication year - 2010
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.24.1_supplement.919.2
Subject(s) - chemistry , proanthocyanidin , glycation , food science , biochemistry , antioxidant , polyphenol , fructose , albumin , amylase , advanced glycation end product , maillard reaction , enzyme , receptor
Peanut skins, a by‐product of the peanut industry, have not been incorporated into the human food supply in the United States. This high protein product contains a high concentration of polyphenolics; the majority of the phenolics are proanthocyanidins or condensed tannins, but lower molecular weight phenolics (catechin and epicatechin) are also present. This present study was designed to examine the bioactivity of peanut skin phenolics on two biological processes relevant to the development of diabetes and its complications. Extracts of peanut skins inhibited porcine pancreatic α‐amylase by 90% at approximately 2 μg peanut skin phenolics/ml. The 90% level of inhibition of fructose‐mediated glycation of albumin was observed at approximately 20 μg peanut phenolics/ml. The difference in the degree of inhibition between these two biological processes may well be due to the differences in the mechanism of inhibition. Peanut skin proanthocyanidins probably inhibit α‐amylase activity by binding directly to the enzyme. However, since there is 10 mg albumin/ml in the protein glycation assay, the inhibition observed with peanut skins probably reflects its intrinsic antioxidant and/or metal‐ion chelating activity. Support provided by the State of Georgia Food Industry Partnership.