Release of soluble protein from peanut (Arachis hypogaea, Leguminosae) and its adsorption by activated charcoal

Flavor Characteristics of Ten Peanut Varieties from China

To investigate the flavor characteristics of peanuts grown in Jiangsu, China, ten local varieties were selected. The amino acids, 5'-nucleotides and volatile substances were detected, and the flavor and odor characteristics of these varieties were estimated using an electronic tongue and nose. The results showed that the fat and protein contents of ten peanut varieties changed significantly (p < 0.05), and may have been negatively correlated with those of the Taihua 6 variety-in particular, having the highest protein content and the lowest fat content. The amino acid contents of the peanuts were 20.08 g/100 g (Taihua 4)-27.18 g/100 g (Taihua 6). Taihua 6 also contained the highest bitter (10.41 g/100 g) and sweet (6.06 g/100 g) amino acids, and Taihua 10 had the highest monosodium glutamate-like amino acids (7.61 g/100 g). The content of 5'-nucleotides ranged from 0.08 mg/g (Taihua 9725) to 0.14 mg/g (Taihua 0122-601). Additionally, 5'-cytidylate monophosphate (5'-CMP) and 5'-adenosine monophosphate (5'-AMP) were the major 5'-nucleotides detected in the peanuts. A total of 42 kinds of volatile flavor compounds were detected, with both Taihua 4 and 6 showing the most (18 kinds) and the highest content being in Taihua 4 (7.46%). Both Taihua 9725 and 9922 exhibited the fewest kinds (nine kinds) of volatile components, and the lowest content was in Taihua 9725 (3.15%). Formic acid hexyl ester was the most abundant volatile substance in peanuts, and the highest level (3.63%) was detected in Taihua 7506. The electronic tongue and nose indicated that the greatest taste difference among the ten varieties of peanuts was mainly related to sourness, and Taihua 4 and Taihua 9922 had special taste characteristics. On the other hand, the greatest smell difference among the ten varieties of peanuts was mostly for methane and sulfur organic substances, and Taihua 0605-2 had a special and strong smell characteristic. In conclusion, the content and composition differences of the flavor substances of ten peanut varieties were responsible for their divergences in taste and smell. These results will provide guidelines for the further use (freshly consumed or processed) of these ten peanut varieties.

The Utilization of Activated Charcoal in the Management of Anaphylaxis: A Case Series

Anaphylaxis is a sudden onset of systemic hypersensitivity caused by mast cell and basophil degranulation. Food, Hymenoptera venom, and drug allergy are among the leading causes of anaphylaxis, particularly in adults. We can consider anaphylaxis caused by swallowing food or medication as a form of poisoning. Because in anaphylaxis, just like in poisoning, an allergen entering the body poses a life-threatening risk. Therefore, the allergen should be removed from the digestive system immediately. However, the decontamination of the gastrointestinal tract is not routinely used to prevent further absorption of allergens from the intestine into the systemic circulation. Among the gastrointestinal decontamination methods is the use of activated charcoal. In this article, we present four patients who developed anaphylaxis due to drug and food intake and were administered oral activated charcoal after their primary treatment (on average, 15-45 minutes after the first presentation) was completed. The youngest of the patients was 22 years old, and the oldest was 40. No side effects, prolonged anaphylactic state, and biphasic reactions were observed in the follow-up of the patients. All patients were discharged after 48-72 hours of hospitalization. The routine approach to poisoning treatment includes patient stabilization, toxidrome recognition, antidote administration, and supportive care, as well as measures to enhance toxin elimination. In anaphylaxis caused by oral allergens, the substance that initiates the reaction can be compared to a kind of toxin. Eliminating the allergen and reducing its absorption could be achieved by administering activated charcoal. Activated charcoal should be considered adjunctive therapy in treating food and oral drug-induced anaphylaxis. This treatment, when administered in a timely manner, might prevent the development of biphasic reactions and the prolongation of the allergic process in anaphylaxis.

Transferability of heavy metal(loid)s from karstic soils with high geochemical background to peanut seeds

Globally distributed karstic soils are characterized by the high accumulation of heavy metal(loid)s, such as Cd. Biogeochemistries and transferability of metal(loid)s in such soils are notably different from that in soils of anthropogenic pollution as evidenced by increasing studies about rice and maize. To solve the question about metal(loid) background and transferability in the system of karstic soils and crops with underground fruits, we designedly collected 246 paired soil-peanut seed samples in a world-famous karstic region in Southwestern China covering an area of 98,700 km². The concentrations of eight regulatory metal(loid)s (Cd, As, Cr, Cu, Hg, Ni, Pb, and Zn) in soil samples exceeded current standards to different degrees, demonstrating a typical high background. However, the transferability of metal(loid)s from soils to peanut seeds is quite low, resulting in a low exceedance rate of metal(loid)s (Cd, 12.2% and Pb, 1.2%) in seeds ("seed metal(loid)s"), in accordance with the results that metal(loid)s in soils mostly distributed in the inert/residual fractions. Based on the distinct response characteristics of peanut seed metal(loid)s to soil status from rice/maize grain metals, a model was further developed for effectively predicting the concentration of Cd in peanut seeds. Collectively, this study provides a basis for the assessment of soil environmental quality and safety zoning of upland field in karst areas.