Peanut Improvement for Human Health

Dwivedi, Sangam L.; Puppala, Naveen; Maleki, Soheila J.; Ozias‐Akins, Peggy; Ortíz, Rodomiro

doi:10.1002/9781118916865.ch04

Cited by 5 publications

(6 citation statements)

References 212 publications

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“…Recently, traditional plant breeding methods have been applied to commodity oil-bearing crops to yield an extensive variety of fatty acid compositions (6). A major commercial effort has been the development of oils that have mostly replaced LA with oleic acid.…”

Section: Introductionmentioning

confidence: 99%

High‐Oleic Ready‐to‐Use Therapeutic Food Maintains Docosahexaenoic Acid Status in Severe Malnutrition

Hsieh

Liu

Zeilani³

et al. 2015

J. pediatr. gastroenterol. nutr.

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Objective Ready-to-use therapeutic food (RUTF) is the preferred treatment for uncomplicated severe acute malnutrition. RUTF contains large amounts of linoleic acid and very little α-linolenic acid, which may reduce the availability of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) to the recovering child. A novel high oleic RUTF (HO-RUTF) was developed with less linoleic acid to determine its effect on DHA and EPA status. Methods We conducted a prospective, randomized, double-blinded, clinical effectiveness trial treating rural Malawian children with severe acute malnutrition. Children were treated with either HO-RUTF or standard RUTF. Plasma phospholipid (PL) fatty acid status was measured upon enrollment and after 4 weeks and compared between the two intervention groups. Results Among the 141 children enrolled, 48/71 receiving HO-RUTF and 50/70 receiving RUTF recovered. Plasma PL samples were analyzed from 43 children consuming HO-RUTF and 35 children consuming RUTF. The change in DHA content during the first 4 weeks was +4% and −25% in the HO-RUTF and RUTF groups, respectively (P = 0.04). For EPA, the change in content was 63% and −24% in the HO-RUTF and RUTF groups (P < 0.001). For arachidonic acid, the change in content was −3% and 13% in the HO-RUTF and RUTF groups (P < 0.009). Conclusions The changes in DHA and EPA seen in the children treated with HO-RUTF warrant further investigation as they suggest HO-RUTF support improved PUFA status, necessary for neural development and recovery.

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Section: Introductionmentioning

confidence: 99%

High‐Oleic Ready‐to‐Use Therapeutic Food Maintains Docosahexaenoic Acid Status in Severe Malnutrition

Hsieh

Liu

Zeilani³

et al. 2015

J. pediatr. gastroenterol. nutr.

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“…The rhizobia‐legume symbiosis could potentially increase the availability of soil nitrogen while minimize the application of nitrogen fertilizer due to the nitrogen fixation effects (Considine et al, 2017; Ferguson et al, 2019; Si et al, 2022). Peanut ( Arachis hypogaea L.) is an outstanding representative of legume species existing worldwide, which is also a vital source of protein and vegetable oil for both humans and livestock (Duchene et al, 2017; Dwivedi et al, 2014; Xie et al, 2022). Nevertheless, due to the enhanced intensity of agronomic practices, the exacerbation of soil salinization in North China Plain, a dominant crop‐producing region in China, is becoming one of the major threats for peanut production (Cui et al, 2018; Zou et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Physiological, transcriptional and metabolomic evidence for arbuscular mycorrhizal fungi and Lactobacillus plantarum in peanut resistance to salinity stress

Si,

Lu,

Cao

et al. 2023

J Agronomy Crop Science

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Arbuscular mycorrhizal fungi (AMF) and Lactobacillus plantarum (LP) play pivotal roles in plant salinity resistance; however, difficulties are still exist in ascertaining their synergistic effects in counteracting legume soil salinity. Here, two peanut cultivars (salt‐tolerant and salt‐sensitive) were subjected to salinity stress, and the alleviation effects of combined microbial agent (CMA, inoculation with AMF + application with LP) on peanut salinity tolerance have been comprehensively characterized. CMA significantly enhanced the biomass production, leaf relative water content, increased the net photosynthetic rate, the maximal photochemical efficiency of photosystem II (PSII) and strengthened the antioxidant system, while dramatically decreased the reactive oxygen species (ROS) accumulation, lipid peroxidation and relative electrolyte conductivity under salinity conditions. Moreover, transcriptional and metabolomic evidence advocated that a subset of stress‐responsive pathways involved in plant growth (e.g. sucrose and starch), photosystem, antioxidant response, signal transduction (e.g. phytohormone and MAPK), osmotic homeostasis (e.g. total soluble sugar and amino acids) and root metabolism (e.g. asparagine and phenylpropanoid) have been regulated by CMA. Taken together, the physiological, transcriptional and metabolomic results indicate that CMA could induce peanut salinity tolerance through increasing plant growth performance, maintaining photosynthetic apparatus integrity, enhancing antioxidant system and regulating root metabolism. This study provides a promising CMA product and would be important for deepening the knowledge of the mechanisms regarding bacterial–fungal interactions.

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“…Peanuts are an energy-dense and nutritious food, and regular consumption of peanuts in small quantities improves human health (reviewed in Dwivedi et al, 2014). Peanut contains 44 to 56% oil and 20 to 30% protein.…”

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confidence: 99%

“…The high-oleic peanut lines contain 75.6% oleic and 4.7% linoleic acids compared with 56.1% oleic and 24.2% linoleic acids in normal lines. The O/L ratio of normal peanuts ranges from 1:1 to 2.5 compared with high oleic peanuts, which ranges from 7:1 to 40:1 (Dwivedi et al, 2014). Variation in O/L ratio determines the oil quality.…”

mentioning

confidence: 99%

“…Seeds and products obtained from high oleate peanuts have greater shelf life and product stability (O'Keefe et al, 1993;Gorbet and Knauft, 1997;Mozingo et al, 2004). Since the discovery of high oleic peanut germplasm F435 (Norden et al, 1987), several high oleic peanut cultivars have been released for cultivation in the United States; however, most of these cultivars belong to virginia, runner, or spanish market types (Isleib et al, 2006;Branch, 2012;Baring et al, 2013;Dwivedi et al, 2014). The peanut industry has benefited from the release of high oleic peanuts mainly because of the longer shelf life imparted to peanuts and peanut products (Ahmed and Young 1982).…”

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confidence: 99%

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Registration of ‘NuMex 01’ High Oleic Valencia Peanut

Puppala

Tallury²

2014

Journal of Plant Registrations

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NuMex 01' (Reg. No. CV-123, PI 670460) is a high oleic Valencia peanut (Arachis hypogaea L. subsp. fastigiata var. fastigiata) cultivar, developed by the New Mexico Agricultural State University Experiment Station located at Clovis, NM, and released on 17 Sept. 2013. NuMex 01 originated from a cross made between 'New Mexico Valencia A' (NM Valencia A) and 'Brantley'. NM Valencia A has predominantly three-to four-seeded pods, whereas Brantley has mostly two-seeded large virginia pods. Pedigree selection was practiced based on oil quality as determined by high oleic (O)/linoleic (L) fatty acid ratio, pod size and shape, seeds per pod, seed size, testa color, market type (Valencia), maturity, yield, and grade characteristics. The selected segregants with these characteristics were advanced by single-seed descent method until F 4 . Phenotypically uniform progenies were bulk harvested to conduct yield trials in F 5 . Performance tests in replicated trials across eastern New Mexico and west Texas began in 2010 and continued until 2012. NuMex 01 was tested under identity as NM083092. It matures in about 130 d, similar to the control cultivar, NM Valencia A. Averaged across 15 season-locations, NuMex 01 produced 13% higher pod yield and showed 4% greater 100-seed weight than NM Valencia A (average pod yield 3068 kg ha −1 ; 100 seed weight 46.5 g). NuMex 01 is the first high oleic (O/L ratio 23.3 compared with 1.1 in NM Valencia A) Valencia peanut cultivar released for cultivation in eastern New Mexico and west Texas. NuMex 01 has good roasted flavor attributes.

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Peanut Improvement for Human Health

Cited by 5 publications

References 212 publications

High‐Oleic Ready‐to‐Use Therapeutic Food Maintains Docosahexaenoic Acid Status in Severe Malnutrition

High‐Oleic Ready‐to‐Use Therapeutic Food Maintains Docosahexaenoic Acid Status in Severe Malnutrition

Physiological, transcriptional and metabolomic evidence for arbuscular mycorrhizal fungi and Lactobacillus plantarum in peanut resistance to salinity stress

Registration of ‘NuMex 01’ High Oleic Valencia Peanut

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