Peanut represents a renowned crop cultivated worldwide with a high nutritional value. It is rich in several functional compounds like proteins, fibres, polyphenols, antioxidants, vitamins and minerals. Moreover, it has been recently demonstrated (Arya et al., 2016) that peanut is an excellent source of bioactive compounds like resveratrol, phenolic acids, flavonoids and phytosterols that help to modulate the absorption of cholesterol from the diet. It could be consumed in a wide variety of forms and the processing methods usually employed to produce peanut by-products, such as roasting and boiling, have shown to increase the concentration of these bioactive compounds (Arya et al., 2016). Recently, we proposed a new technological approach based on the combination of high temperature and pressure to reduce peanut allergenicity. Our results highlighted that after this treatment most of the major peanut allergens disappeared, recording a remarked reduction of the final immunoreactivity (Bavaro et al., 2018). In the present work, we investigated the potential of such a technological approach to improve the functional properties of peanuts to produce a final product enriched in bioactive compounds and also showing reduced allergenicity. To this aim, raw peanuts were submitted to autoclaving treatments, and the respective polar fraction was extracted and analysed by untargeted High-Resolution MS/MS analysis. Raw data obtained from the processed samples and the control were further processed via the commercial software Compound Discoverer to identify unknown metabolites after interrogating the databases available online. In general, the final levels of several bioactive compounds were found altered after autoclaving in comparison with the untreated sample. Finally, the proliferation or inflammatory effect of raw and treated samples were also tested on Caco-2 intestinal epithelial cells.
Untargeted metabolite profiling of thermally processed peanuts by high resolution mass spectrometry and their effect on Caco 2 cell lines
Elisabetta De Angelis;Rosa Pilolli;Linda Monaci
2019
Abstract
Peanut represents a renowned crop cultivated worldwide with a high nutritional value. It is rich in several functional compounds like proteins, fibres, polyphenols, antioxidants, vitamins and minerals. Moreover, it has been recently demonstrated (Arya et al., 2016) that peanut is an excellent source of bioactive compounds like resveratrol, phenolic acids, flavonoids and phytosterols that help to modulate the absorption of cholesterol from the diet. It could be consumed in a wide variety of forms and the processing methods usually employed to produce peanut by-products, such as roasting and boiling, have shown to increase the concentration of these bioactive compounds (Arya et al., 2016). Recently, we proposed a new technological approach based on the combination of high temperature and pressure to reduce peanut allergenicity. Our results highlighted that after this treatment most of the major peanut allergens disappeared, recording a remarked reduction of the final immunoreactivity (Bavaro et al., 2018). In the present work, we investigated the potential of such a technological approach to improve the functional properties of peanuts to produce a final product enriched in bioactive compounds and also showing reduced allergenicity. To this aim, raw peanuts were submitted to autoclaving treatments, and the respective polar fraction was extracted and analysed by untargeted High-Resolution MS/MS analysis. Raw data obtained from the processed samples and the control were further processed via the commercial software Compound Discoverer to identify unknown metabolites after interrogating the databases available online. In general, the final levels of several bioactive compounds were found altered after autoclaving in comparison with the untreated sample. Finally, the proliferation or inflammatory effect of raw and treated samples were also tested on Caco-2 intestinal epithelial cells.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.