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Sriprablom J, Winuprasith T, Suphantharika M, Wongsagonsup R. Physical properties and in-vitro gastrointestinal digestion of oil-in-water emulsions stabilized by single- and dual-modified cassava starches with cross-linking and octenylsuccinylation. Int J Biol Macromol 2024; 262:129965. [PMID: 38325686 DOI: 10.1016/j.ijbiomac.2024.129965] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 01/07/2024] [Accepted: 02/02/2024] [Indexed: 02/09/2024]
Abstract
The different modified cassava starches (MCS) obtained by either single or dual modifications with cross-linking (CL) and octenylsuccinylation (OS), including 2%CL, 3%OS, 2%CL-3%OS, and 3%OS-2%CL, were used to stabilize soybean oil-in-water emulsions (oil content 10% (w/w)) at a concentration of 4.5% (w/w) compared to native cassava starch (NCS) and their physical properties and in-vitro gastrointestinal digestion were investigated. The emulsions stabilized with NCS and 2%CL-MCS had larger oil droplet sizes, higher viscosity, and lower negative charge than the emulsions stabilized by single- or dual-MCS with 3%OS. All MCS-stabilized emulsions showed a higher emulsion stability against creaming than the NCS-stabilized emulsion. Under a simulated gastrointestinal tract, all 3%OS-MCS promoted droplet flocculation, while the less ionic NCS and the 2%CL-MCS showed a decrease in droplet size after passing through the mouth and stomach stages. The lipid digestion rate of emulsions stabilized with different MCS and NCS followed the following order: 3%OS >2%CL-3%OS > 3%OS-2%CL > 2%CL > NCS. The NCS- and 2%CL-stabilized emulsions had a lower lipid digestion rate, possibly due to the larger droplet sizes and higher viscosity of the initial emulsions, which delays access of lipase enzymes to lipid droplet surfaces, compared to all 3%OS-MCS-stabilized emulsions.
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Affiliation(s)
- Jiratthitikan Sriprablom
- Institute of Nutrition, Mahidol University, Nakhon Pathom 73170, Thailand; Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand
| | | | - Manop Suphantharika
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Rungtiwa Wongsagonsup
- Institute of Nutrition, Mahidol University, Nakhon Pathom 73170, Thailand; Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand.
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2
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Jantason N, Suphantharika M, Wipatanawin A, Chansong S, Payongsri P. Valorization of Spent Grains from Beer Production through β-Glucan Extraction. Foods 2024; 13:440. [PMID: 38338574 PMCID: PMC10855925 DOI: 10.3390/foods13030440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 01/10/2024] [Accepted: 01/21/2024] [Indexed: 02/12/2024] Open
Abstract
Brewers' spent grains (BSG) are the major byproduct of the brewing industry. Recently, it has been found that β-glucan, which can be used as a food supplement, can be extracted from BSG and offers the greatest added value. This study aimed to investigate the effects of temperature (45-90 °C) and time (30-120 min) on β-glucan extraction efficiency when using hot water extraction. β-glucan was precipitated upon 80% ethanol addition. The chemical compositions were examined. The highest β-glucan concentration and yield were obtained at a temperature and time of 60 °C and 90 min, respectively. The functional properties of the extracted β-glucan were analyzed and compared with other commercial stabilizers such as sodium carboxymethyl cellulose (CMC), xanthan gum, gum arabic, and oat β-glucan. All stabilizers exhibited non-Newtonian flow behavior, except for gum arabic, which exhibited Newtonian flow behavior. The water holding capacity of BSG β-glucan was 6.82 g/g and the creaming index of the emulsions stabilized with BSG β-glucan was 89.05%. BSG β-glucan improved the color and stability of orange juice by reducing the precipitation of orange pulp. This study illustrated that BSG β-glucan can be used as a stabilizer and viscosity enhancer in foods, depending on the concentration, which can be applied to a variety of foods.
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Affiliation(s)
- Natcha Jantason
- School of Bioinnovation and Bio-Based Product Intelligence, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand; (N.J.); (M.S.); (A.W.)
| | - Manop Suphantharika
- School of Bioinnovation and Bio-Based Product Intelligence, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand; (N.J.); (M.S.); (A.W.)
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Angkana Wipatanawin
- School of Bioinnovation and Bio-Based Product Intelligence, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand; (N.J.); (M.S.); (A.W.)
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Suwan Chansong
- Singha Beverage Co., Ltd. (Branch No. 00001) 99 Moo 10, Buapaktha, Nakorn Pathom 73130, Thailand;
| | - Panwajee Payongsri
- School of Bioinnovation and Bio-Based Product Intelligence, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand; (N.J.); (M.S.); (A.W.)
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
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3
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Nisitthichai J, Wannaphruek P, Sriprablom J, Suphantharika M, Smith SM, Amornsakchai T, Wongsagonsup R. Impact of Oil Addition on Physicochemical Properties and In Vitro Digestibility of Extruded Pineapple Stem Starch. Polymers (Basel) 2024; 16:210. [PMID: 38257009 PMCID: PMC10818940 DOI: 10.3390/polym16020210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2023] [Revised: 01/09/2024] [Accepted: 01/09/2024] [Indexed: 01/24/2024] Open
Abstract
The effects of palm oil (PO) and coconut oil (CO) additions on the physicochemical properties and in vitro starch digestibility of extruded pineapple stem starch (PSS) were studied. The native PSS was adjusted to 15% moisture and blended with PO or CO in amounts of 5 and 10% (w/w of starch), while the control sample without added oil was adjusted to 25% moisture before being extruded with a twin-screw extruder at a maximum barrel temperature of 140 °C. Due to the lubricating effect, the added oils reduced the expansion ratio of the extrudates, which led to an increase in cell wall thickness, bulk density, hardness, and water adsorption index, but to a reduction in the water solubility index, especially with 10% oils. PO had a greater impact on the physicochemical changes in the extrudates than CO. Surprisingly, no amylose-lipid complex was observed in the extrudates with added oil, as shown by XRD, DSC, and FTIR results. The phenolic compounds contained in PSS remained in all extrudates, which could affect the formation of the amylose-lipid complex during extrusion. The addition of 5% oil had no effect on the digestibility of the starch compared to the control extrudates, while the 10% oils, both PO and CO, reduced the rapidly digestible starch content but significantly increased the resistant starch content of the extruded PSS.
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Affiliation(s)
- Juthamath Nisitthichai
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand; (J.N.); (P.W.)
| | - Phimraphat Wannaphruek
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand; (J.N.); (P.W.)
| | | | - Manop Suphantharika
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand;
| | - Siwaporn Meejoo Smith
- Center of Sustainable Energy and Green Materials, Faculty of Science, Mahidol University, Nakhon Pathom 73170, Thailand; (S.M.S.); (T.A.)
- Department of Chemistry, Faculty of Science, Mahidol University, Nakhon Pathom 73170, Thailand
| | - Taweechai Amornsakchai
- Center of Sustainable Energy and Green Materials, Faculty of Science, Mahidol University, Nakhon Pathom 73170, Thailand; (S.M.S.); (T.A.)
- Department of Chemistry, Faculty of Science, Mahidol University, Nakhon Pathom 73170, Thailand
| | - Rungtiwa Wongsagonsup
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand; (J.N.); (P.W.)
- Institute of Nutrition, Mahidol University, Nakhon Pathom 73170, Thailand;
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Achayuthakan P, Wongsagonsup R, Sriprablom J, Suphantharika M, Intra P. Effect of Pulsed Electric Field Treatment on the Protein, Digestibility, and Physicochemical Properties of Starch Granules in Wheat Flour. Polymers (Basel) 2023; 15:4087. [PMID: 37896331 PMCID: PMC10610664 DOI: 10.3390/polym15204087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 10/04/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
The effect of pulsed electric field (PEF) treatment depends mainly on the electric field strength and treatment time. In this study, wheat flour-water suspensions were treated with PEF at an electric field strength of 3 kV/cm for 0 to 1400 pulses to obtain a specific energy input of 0 to 656 kJ/kg. The effect of PEF on the removal or unfolding of proteins from the starch surface, digestibility, starch granule structure, and physicochemical properties of wheat flour was studied. The removal of proteins from the surface and the damage to the internal structure of wheat starch granules after PEF treatment was detected by confocal laser scanning microscopy (CLSM) and FTIR. The damage of the PEF-treated wheat starch granules was observed by scanning electron microscopy (SEM). From CLSM results, penetration of dextran (Mw 10,000 Da) into starch granules of wheat flour was dependent on the energy input of PEF. The high the energy input showed the intense penetration of the biopolymer. The benefits of the accessibility of biopolymer in starch granules are to increase enzyme digestion, especially rapidly digestible starch (RDS). The RDS of wheat flour treated with PEF at 656 kJ/kg was 41.72%, whereas the RDS of wheat flour control was 27.59%.
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Affiliation(s)
- Piyada Achayuthakan
- Food Industrial Microbiology and Bioinnovation Program, Faculty of Science and Technology, Suan Sunandha Rajabhat University, Dusit, Bangkok 10300, Thailand
| | - Rungtiwa Wongsagonsup
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Nakhon Pathom 73170, Thailand
| | - Jiratthitikan Sriprablom
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Nakhon Pathom 73170, Thailand
| | - Manop Suphantharika
- Department of Biotechnology, Faculty of Science, Mahidol University, Bangkok 10400, Thailand
| | - Panich Intra
- Research Unit of Applied Electric Field in Engineering (RUEE), College of Integrated Science and Technology, Rajamangala University of Technology Lanna, Chiang Mai 50220, Thailand
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Kumar SR, Tangsrianugul N, Suphantharika M. A Review on Isolation, Characterization, Modification, and Applications of Proso Millet Starch. Foods 2023; 12:2413. [PMID: 37372623 DOI: 10.3390/foods12122413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 06/12/2023] [Accepted: 06/17/2023] [Indexed: 06/29/2023] Open
Abstract
Proso millet starch (PMS) as an unconventional and underutilized millet starch is becoming increasingly popular worldwide due to its health-promoting properties. This review summarizes research progress in the isolation, characterization, modification, and applications of PMS. PMS can be isolated from proso millet grains by acidic, alkaline, or enzymatic extraction. PMS exhibits typical A-type polymorphic diffraction patterns and shows polygonal and spherical granular structures with a granule size of 0.3-17 µm. PMS is modified by chemical, physical, and biological methods. The native and modified PMS are analyzed for swelling power, solubility, pasting properties, thermal properties, retrogradation, freeze-thaw stability, and in vitro digestibility. The improved physicochemical, structural, and functional properties and digestibility of modified PMS are discussed in terms of their suitability for specific applications. The potential applications of native and modified PMS in food and nonfood products are presented. Future prospects for research and commercial use of PMS in the food industry are also highlighted.
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Affiliation(s)
- Simmi Ranjan Kumar
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Nuttinee Tangsrianugul
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Manop Suphantharika
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
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Sriprablom J, Suphantharika M, Smith SM, Amornsakchai T, Pinyo J, Wongsagonsup R. Physicochemical, Rheological, In-Vitro Digestibility, and Emulsifying Properties of Starch Extracted from Pineapple Stem Agricultural Waste. Foods 2023; 12:foods12102028. [PMID: 37238846 DOI: 10.3390/foods12102028] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Revised: 05/10/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023] Open
Abstract
In this study, the physicochemical, rheological, in vitro starch digestibility, and emulsifying properties of starch extracted from pineapple stem agricultural waste were investigated in comparison with commercial cassava, corn, and rice starches. Pineapple stem starch had the highest amylose content (30.82%), which contributed to the highest pasting temperature (90.22 °C) and the lowest paste viscosity. It had the highest gelatinization temperatures, gelatinization enthalpy, and retrogradation. Pineapple stem starch gel had the lowest freeze-thaw stability, as evidenced by the highest syneresis value of 53.39% after five freeze-thaw cycles. Steady flow tests showed that pineapple stem starch gel (6%, w/w) exhibited the lowest consistency coefficient (K) and the highest flow behavior index (n), while dynamic viscoelastic measurements gave the gel strength in the following order: rice > corn > pineapple stem > cassava starch gel. Interestingly, pineapple stem starch provided the highest slowly digestible starch (SDS) (48.84%) and resistant starch (RS) (15.77%) contents compared to other starches. The oil-in-water (O/W) emulsion stabilized with gelatinized pineapple stem starch exhibited higher emulsion stability than that stabilized with gelatinized cassava starch. Pineapple stem starch could therefore be used as a promising source of nutritional SDS and RS, and as an emulsion stabilizer for food applications.
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Affiliation(s)
- Jiratthitikan Sriprablom
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand
| | - Manop Suphantharika
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Siwaporn Meejoo Smith
- Center of Sustainable Energy and Green Materials and Department of Chemistry, Faculty of Science, Mahidol University, Nakhon Pathom 73170, Thailand
| | - Taweechai Amornsakchai
- Center of Sustainable Energy and Green Materials and Department of Chemistry, Faculty of Science, Mahidol University, Nakhon Pathom 73170, Thailand
| | - Jukkrapong Pinyo
- Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Nakhon Pathom 73140, Thailand
| | - Rungtiwa Wongsagonsup
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand
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7
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Kumar SR, Tangsrianugul N, Sriprablom J, Wongsagonsup R, Wansuksri R, Suphantharika M. Effect of heat-moisture treatment on the physicochemical properties and digestibility of proso millet flour and starch. Carbohydr Polym 2023; 307:120630. [PMID: 36781281 DOI: 10.1016/j.carbpol.2023.120630] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 12/27/2022] [Accepted: 01/26/2023] [Indexed: 01/31/2023]
Abstract
Proso millet flour (PMF) and starch (PMS) were subjected to heat-moisture treatment (HMT) at 25 % moisture content and 110 °C for 4 h. The effects of HMT on physicochemical and structural properties and in vitro digestibility of PMF and PMS were analyzed. After HMT, SEM showed aggregation and damage to the surface of starch granules, while CLSM showed proteins wrapped around the granules. The amylopectin chain length distribution (CLD) remained unchanged in PMF and PMS after HMT, indicating intact covalent bonds between glucose units. HMT decreased the swelling power, solubility, viscosity of the paste, and gelatinization enthalpy and increased the pasting temperature and gelatinization temperature of PMF and PMS. HMT changed the XRD pattern of PMF from A to A + V type starches, whereas that of PMS remained unchanged. FTIR study showed an increase in the degree of short-range molecular order of PMF and PMS after HMT. In vitro digestibility evaluation showed that the rapidly (RDS) and slowly digestible starch (SDS) contents of PMF and PMS increased, whereas the resistant starch (RS) content decreased after HMT. HMT flour and starch have suitable properties for use in a wide range of food products, from canned to frozen, as well as non-food products.
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Affiliation(s)
- Simmi Ranjan Kumar
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Nuttinee Tangsrianugul
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Jiratthitikan Sriprablom
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand
| | - Rungtiwa Wongsagonsup
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand
| | - Rungtiva Wansuksri
- National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathum Thani 12120, Thailand
| | - Manop Suphantharika
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.
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Sriprablom J, Tatikunakorn P, Lerdpriyanun P, Suphantharika M, Wongsagonsup R. Effect of single and dual modifications with cross-linking and octenylsuccinylation on physicochemical, in-vitro digestibility, and emulsifying properties of cassava starch. Food Res Int 2023; 163:112304. [PMID: 36596204 DOI: 10.1016/j.foodres.2022.112304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 12/01/2022] [Accepted: 12/03/2022] [Indexed: 12/13/2022]
Abstract
Native cassava starch (NCS) was chemically modified by cross-linking (CL), octenylsuccinylation (OS), CL followed by OS, and OS followed by CL. The modified cassava starches (MCS) were determined for physicochemical, in-vitro digestibility, and emulsifying properties. For the dual modifications, the functional groups introduced in the first modification were partially replaced by the ones that introduced in the second modification. The X-ray diffraction pattern and relative crystallinity of cassava starch did not change by both modifications, indicating that both reactions occurred predominantly in amorphous regions as well as on the surface of starch granules and did not alter the crystalline pattern in the granules. The physicochemical and emulsifying properties of the dual MCS were predominantly affected by the functional groups introduced in the second modification. For the in-vitro digestibility, the dual MCS exhibited the highest resistant starch content of 19.48-22.00% in comparison with the NCS (6.05%) and the single MCS (10.76-14.49%), possibly due to a synergistic effect of the functional groups introduced in the first and second modifications.
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Affiliation(s)
- Jiratthitikan Sriprablom
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand
| | - Pimteera Tatikunakorn
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand
| | - Pantira Lerdpriyanun
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand
| | - Manop Suphantharika
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Rungtiwa Wongsagonsup
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand.
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Khaisaat S, Chancharoensin S, Wipatanawin A, Suphantharika M, Payongsri P. Influence of Degree of Polymerization of Low-Molecular-Weight Chitosan Oligosaccharides on the α-Glucosidase Inhibition. Molecules 2022; 27:molecules27238129. [PMID: 36500221 PMCID: PMC9740910 DOI: 10.3390/molecules27238129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/09/2022] [Accepted: 11/16/2022] [Indexed: 11/25/2022] Open
Abstract
Chitosan oligosaccharide (COS) is a bioactive compound derived from marine by-products. COS consumption has been demonstrated to lower the risk of diabetes. However, there are limited data on the inhibitory effect of low-molecular-weight COSs with different degrees of polymerization (DP) on α-glucosidase. This study investigates the α-glucosidase inhibitory activity of two low-molecular-weight COSs, i.e., S-TU-COS with DP2−4 and L-TU-COS with DP2−5, both of which have different molecular weight distributions. The inhibition constants of the inhibitors binding to free enzymes (Ki) and an enzyme−substrate complex (Kii) were investigated to elucidate the inhibitory mechanism of COSs with different chain lengths. The kinetic inhibition model of S-TU-COS showed non-completive inhibition results which are close to the uncompetitive inhibition results with Ki and Kii values of 3.34 mM and 2.94 mM, respectively. In contrast, L-TU-COS showed uncompetitive inhibition with a Kii value of 5.84 mM. With this behavior, the IC50 values of S-TU-COS and L-TU-COS decreased from 12.54 to 11.84 mM and 20.42 to 17.75 mM, respectively, with an increasing substrate concentration from 0.075 to 0.3 mM. This suggests that S-TU-COS is a more potent inhibitor, and the different DP of COS may cause significantly different inhibition (p < 0.05) on the α-glucosidase activity. This research may provide new insights into the production of a COS with a suitable profile for antidiabetic activity.
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Affiliation(s)
- Supharada Khaisaat
- School of Bioinnovation and Bio-Based Product Intelligence, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Saovanee Chancharoensin
- Global Innovation Centre (GIC), Thai Union Group PCL. S.M. Tower, Phaholyothin Road, Phayathai Sub-District, Phayathai, Bangkok 10400, Thailand
| | - Angkana Wipatanawin
- School of Bioinnovation and Bio-Based Product Intelligence, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Manop Suphantharika
- School of Bioinnovation and Bio-Based Product Intelligence, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Panwajee Payongsri
- School of Bioinnovation and Bio-Based Product Intelligence, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
- Correspondence: ; Tel.: +66-2201-5315
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Kapcum C, Pasada K, Kantiwong P, Sroysang B, Phiwtawee J, Suphantharika M, Belur PD, Agoo EMG, Janairo JIB, Wongsagonsup R. Effects of different cooking methods on chemical compositions,
in vitro
starch digestibility and antioxidant activity of taro (
Colocasia esculenta
) corms. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chutikarn Kapcum
- Division of Food Technology Kanchanaburi Campus Mahidol University Kanchanaburi 71150 Thailand
| | - Kannika Pasada
- Unit of Scientific Laboratory for Education Kanchanaburi Campus Mahidol University Kanchanaburi 71150 Thailand
| | - Pearploy Kantiwong
- Division of Food Technology Kanchanaburi Campus Mahidol University Kanchanaburi 71150 Thailand
| | - Buraporn Sroysang
- Division of Food Technology Kanchanaburi Campus Mahidol University Kanchanaburi 71150 Thailand
| | - Jiratchaya Phiwtawee
- Division of Food Technology Kanchanaburi Campus Mahidol University Kanchanaburi 71150 Thailand
| | - Manop Suphantharika
- Department of Biotechnology Faculty of Science Mahidol University Rama 6 Road Bangkok 10400 Thailand
| | - Prasanna D. Belur
- Department of Chemical Engineering National Institute of Technology Karnataka Surathkal, Srinivasanagar Mangalore 575025 India
| | - Esperanza Maribel G. Agoo
- Biology Department College of Science De La Salle University 2401 Taft Avenue Manila 0922 Philippines
| | | | - Rungtiwa Wongsagonsup
- Division of Food Technology Kanchanaburi Campus Mahidol University Kanchanaburi 71150 Thailand
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11
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Tangsrianugul N, Winuprasith T, Suphantharika M, Wongkongkatep J. Effect of hydrocolloids on physicochemical properties, stability, and digestibility of Pickering emulsions stabilized by nanofibrillated cellulose. Food Funct 2022; 13:990-999. [PMID: 35015014 DOI: 10.1039/d1fo02933a] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
In this study, the effect of hydrocolloids with different electrostatic characteristics, namely negatively charged xanthan gum (XG), positively charged chitosan (CH), and non-ionic guar gum (GG), on the physicochemical properties, stability, and lipid digestibility of 10% (w/w) soybean oil-in-water Pickering emulsions stabilized by nanofibrillated cellulose (NFC) was investigated. Addition of XG and CH to the NFC-stabilized emulsions significantly increased the oil droplet sizes and apparent viscosity at high shear rates as compared with the addition of GG. The XG added emulsion showed the lowest rate and extent of creaming, whereas the CH added emulsion gave the highest extent of creaming. The addition of XG and CH led to a more pronounced effect on in vitro lipid digestion, i.e. changes in droplet sizes, surface charges, microstructure, and free fatty acid (FFA) release, than the addition of GG. The XG added emulsion showed the lowest rate and extent of lipid digestion possibly due to the high viscosity of the aqueous phase, large oil droplet sizes, and interaction of XG and calcium, resulting in the reduction of lipase activity. The CH added emulsion exhibited the highest extent of lipid digestion possibly due to binding between CH and FFAs and move away from the droplet surfaces, thereby facilitating the lipase activity. In summary, it can be concluded that ionic hydrocolloids exerted more influence on NFC-stabilized Pickering emulsions than non-ionic ones. These results may facilitate the design of highly stable emulsion-based functional food products with added hydrocolloids to promote health and wellness.
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Affiliation(s)
- Nuttinee Tangsrianugul
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.
| | | | - Manop Suphantharika
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.
| | - Jirarut Wongkongkatep
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.
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12
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Kizhakedathil MPJ, Belur PD, Wongsagonsup R, Suphantharika M, Agoo EMG, Janairo JIB. Evaluation of Enzymatic and Chemical Treatments to Produce Oxalate Depleted Starch from a Novel Variety of
Colocasia esculenta
Grown in Joida, India. STARCH-STARKE 2021. [DOI: 10.1002/star.202000231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Moni Philip Jacob Kizhakedathil
- Department of Chemical Engineering Surathkal National Institute of Technology Karnataka, Srinivasanagar Mangalore 575 025 India
| | - Prasanna D. Belur
- Department of Chemical Engineering Surathkal National Institute of Technology Karnataka, Srinivasanagar Mangalore 575 025 India
| | - Rungtiwa Wongsagonsup
- Division of Food Technology Mahidol University Kanchanaburi Campus Saiyok Kanchanaburi 71150 Thailand
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13
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Wongbunmak A, Panthongkham Y, Suphantharika M, Pongtharangkul T. A fixed-film bioscrubber of Microbacterium esteraromaticum SBS1-7 for toluene/styrene biodegradation. J Hazard Mater 2021; 418:126287. [PMID: 34126384 DOI: 10.1016/j.jhazmat.2021.126287] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/24/2020] [Revised: 04/22/2021] [Accepted: 05/30/2021] [Indexed: 06/12/2023]
Abstract
In the present study, a fixed-film bioscrubber (FFBS) of BTEX-degrading bacterium Microbacterium esteraromaticum SBS1-7 with 'AQUAPOROUSGEL® or APG' supporting material was continuously fed with toluene- or styrene-contaminated gas stream for 172 days. Response Surface Methodology (RSM) was used to optimize the biofilm formation on APG as well as the toluene biodegradation in mineral salt medium (MM). The results suggested that 1000 ppm of yeast extract (YE) was necessary for biofilm formation of SBS1-7. The optimized combination of YE and toluene concentration exhibiting the highest biofilm formation and toluene removal was further employed in an up-scale FFBS operation. The maximum Elimination Capacity (ECmax) of 203 g·m-3·h-1 was obtained at the toluene Inlet Loading Rate (ILR) of 295 g·m-3·h-1. FFBS of SBS1-7 was able to withstand a 5-day shutdown and required only 24 h to recover. Moreover, when the inlet Volatile Organic Compound was shifted to styrene, FFBS required only 24 h for adaptation and the system was able to efficiently remove ~95% of styrene after that. Finally, the performance of the bioscrubber when operated in 2 different modes of operation (FFBS vs Biotricking Filter or BTF) were compared. This study evidently demonstrated the robustness and stability of FFBS with M. esteraromaticum SBS1-7.
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Affiliation(s)
- Akanit Wongbunmak
- Department of Biotechnology, Faculty of Science, Mahidol University, Bangkok, Thailand
| | - Yanisa Panthongkham
- Department of Biotechnology, Faculty of Science, Mahidol University, Bangkok, Thailand
| | - Manop Suphantharika
- Department of Biotechnology, Faculty of Science, Mahidol University, Bangkok, Thailand
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14
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Wongsagonsup R, Nateelerdpaisan T, Gross C, Suphantharika M, Belur PD, Agoo EMG, Janairo JIB. Physicochemical properties and
in vitro
digestibility of flours and starches from taro cultivated in different regions of Thailand. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14865] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Rungtiwa Wongsagonsup
- Division of Food Technology Mahidol University Kanchanaburi Campus Kanchanaburi71150Thailand
| | | | - Chayapon Gross
- Division of Food Technology Mahidol University Kanchanaburi Campus Kanchanaburi71150Thailand
| | - Manop Suphantharika
- Department of Biotechnology Faculty of Science Mahidol University Rama 6 Road Bangkok10400Thailand
| | - Prasanna D. Belur
- Department of Chemical Engineering National Institute of Technology Karnataka SurathkalSrinivasanagar Mangalore575025India
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15
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Bunyasetthakun T, Huang Q, Sureepisan K, Suphantharika M, Tangsrianugul N, Wongsagonsup R. Effects of Dual Pullulanase‐Debranching and Temperature‐Cycling Treatments on Physicochemical Properties and In Vitro Digestibility of Sago Starch and Its Application in Chinese Steamed Buns. STARCH-STARKE 2020. [DOI: 10.1002/star.202000034] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
| | - Qiang Huang
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 P. R. China
| | - Kanchana Sureepisan
- Unit of Scientific Laboratory for Education, Kanchanaburi Campus Mahidol University Kanchanaburi 71150 Thailand
| | - Manop Suphantharika
- Faculty of Science Department of Biotechnology Mahidol University Rama 6 Road Bangkok 10400 Thailand
| | - Nuttinee Tangsrianugul
- Faculty of Science Department of Biotechnology Mahidol University Rama 6 Road Bangkok 10400 Thailand
| | - Rungtiwa Wongsagonsup
- Division of Food Technology, Kanchanaburi Campus Mahidol University Kanchanaburi 71150 Thailand
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16
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Suwannarong S, Wongsagonsup R, Suphantharika M. Effect of spent brewer's yeast β-D-glucan on properties of wheat flour dough and bread during chilled storage. Int J Biol Macromol 2020; 156:381-393. [PMID: 32247818 DOI: 10.1016/j.ijbiomac.2020.04.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 03/26/2020] [Accepted: 04/01/2020] [Indexed: 10/24/2022]
Abstract
Effect of spent brewer's yeast β-D-glucan incorporation (0.25-2.00%, w/w wheat flour) on the characteristics of wheat flour dough and bread during chilled storage at 4 °C for 8 days was investigated. The dough containing 0.75% yeast β-D-glucan had the highest strength, work of adhesion, and stickiness. The addition of yeast β-D-glucan up to 0.75% yielded the breads with an appearance comparable to the control bread (without yeast β-D-glucan). The staling of bread was retarded by the addition of yeast β-D-glucan up to 0.75% as evidenced by the higher retained moisture content and cohesiveness and the lower L* value and hardness of the bread crumb during chilled storage compared to the control and the 1.00-2.00% yeast β-D-glucan breads. The 0.75% yeast β-D-glucan bread exhibited the lowest melting enthalpy of retrograded starch (ΔHret), the lowest B-type- and total crystallinities, the least microstructure change of the crumb matrix, and the highest consumer acceptance after 4 days chilled storage. These results suggested that the incorporation of an appropriate amount of yeast β-D-glucan could improve the quality and shelf life of bread or other starch-based food products during chilled storage.
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Affiliation(s)
- Sarinthorn Suwannarong
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand; Center of Excellence on Agricultural Biotechnology (AG-BIO/PERDO-CHE), Bangkok 10930, Thailand
| | - Rungtiwa Wongsagonsup
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand
| | - Manop Suphantharika
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand; Center of Excellence on Agricultural Biotechnology (AG-BIO/PERDO-CHE), Bangkok 10930, Thailand.
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17
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Jain S, Winuprasith T, Suphantharika M. Digestion behavior and gastrointestinal fate of oil-in-water emulsions stabilized by different modified rice starches. Food Funct 2020; 11:1087-1097. [DOI: 10.1039/c9fo01628g] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study highlights how starch modification and the concentration of resistant starch may alter the lipid digestion behavior in oil-in-water emulsions.
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Affiliation(s)
- Surangna Jain
- Department of Biotechnology
- Faculty of Science
- Mahidol University
- Bangkok 10400
- Thailand
| | | | - Manop Suphantharika
- Department of Biotechnology
- Faculty of Science
- Mahidol University
- Bangkok 10400
- Thailand
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18
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Mitbumrung W, Suphantharika M, McClements DJ, Winuprasith T. Encapsulation of Vitamin D 3 in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses. J Food Sci 2019; 84:3213-3221. [PMID: 31589344 DOI: 10.1111/1750-3841.14835] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2019] [Revised: 09/09/2019] [Accepted: 09/09/2019] [Indexed: 11/29/2022]
Abstract
Vitamin D3 was encapsulated in 10% wt soybean oil-in-water (O/W) Pickering emulsions stabilized by either nanofibrillated cellulose (NFC) or whey protein isolate (WPI) at 0.3%, 0.5%, and 0.7% w/w. The vitamin D3 -enriched emulsions were tested for their stability against temperature (30 °C to 90 °C), pH (2 to 8), and ionic strength (0 to 500 mM NaCl). The mean particle diameter (d32 ), ζ-potential, and creaming stability of the oil droplets in the emulsions were measured, as well as their vitamin D3 encapsulation efficiency (EE). After preparation, the oil droplet size (d32 ) of the emulsions stabilized by NFC increased with increasing emulsifier concentration, whereas the droplet size of emulsions stabilized by WPI decreased. NFC provided good stability to the emulsions through a combination of steric and electrostatic repulsion. The EE of vitamin D3 increased with increasing emulsifier concentration. Heating or ionic strength did not significantly (P < 0.05) affect the emulsions properties and EE. On the other hand, the NFC-stabilized emulsions were sensitive to highly acidic conditions (pH 2), with an increase in particle size and decrease in EE. The WPI-stabilized emulsions aggregated around the isoelectric point of the adsorbed proteins (pI ≈ 4.8). Increasing NFC or WPI concentration improved the stability and EE of the emulsions against environmental stresses. NFC-stabilized emulsions had good long-term stability. The results show that NFC can be used as an effective emulsifier for creating vitamin-enriched emulsions with good stability. PRACTICAL APPLICATION: This study can be used to develop more effective encapsulation technologies for fat-soluble vitamins in emulsion-based food products. Encapsulation using nanofibrillated cellulose effectively protected the encapsulated vitamins against environmental stresses which occur in industrial food production (such as pH changes, salt addition, and thermal processing). Moreover, nanofibrillated cellulose extracted from mangosteen rind is a nature-derived emulsifier that is environmental friendly.
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Affiliation(s)
| | - Manop Suphantharika
- Dept. of Biotechnology, Faculty of Science, Mahidol Univ., Rama 6 Road, Bangkok, 10400, Thailand
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19
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Tangsrianugul N, Wongsagonsup R, Suphantharika M. Physicochemical and rheological properties of flour and starch from Thai pigmented rice cultivars. Int J Biol Macromol 2019; 137:666-675. [DOI: 10.1016/j.ijbiomac.2019.06.196] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2019] [Revised: 06/14/2019] [Accepted: 06/24/2019] [Indexed: 12/20/2022]
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20
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21
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Suwannarong S, Wongsagonsup R, Luangpituksa P, Wongkongkatep J, Somboonpanyakul P, Suphantharika M. Optimization of yeast β-glucan and additional water levels, and chilled storage time on characteristics of chilled bread using response surface methodology. Food Measure 2019. [DOI: 10.1007/s11694-019-00085-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Rattanaburi P, Charoenrat N, Pongtharangkul T, Suphantharika M, Wongkongkatep J. Hydroxypropyl methylcellulose enhances the stability of o/w Pickering emulsions stabilized with chitosan and the whole cells of Lactococcus lactis IO-1. Food Res Int 2019; 116:559-565. [DOI: 10.1016/j.foodres.2018.08.074] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2018] [Revised: 05/22/2018] [Accepted: 08/23/2018] [Indexed: 10/28/2022]
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23
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Sriprablom J, Luangpituksa P, Wongkongkatep J, Pongtharangkul T, Suphantharika M. Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.08.031] [Citation(s) in RCA: 84] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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24
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Winuprasith T, Khomein P, Mitbumrung W, Suphantharika M, Nitithamyong A, McClements DJ. Encapsulation of vitamin D3 in pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact on in vitro digestion and bioaccessibility. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.047] [Citation(s) in RCA: 122] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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25
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Pinyo J, Luangpituksa P, Suphantharika M, Hansawasdi C, Wongsagonsup R. Improvement of sago starch extraction process using various pretreatment techniques and their pretreatment combination. STARCH-STARKE 2017. [DOI: 10.1002/star.201700005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Jukkrapong Pinyo
- Department of Biotechnology, Faculty of Science; Mahidol University; Bangkok Thailand
| | - Pairoj Luangpituksa
- Department of Biotechnology, Faculty of Science; Mahidol University; Bangkok Thailand
| | - Manop Suphantharika
- Department of Biotechnology, Faculty of Science; Mahidol University; Bangkok Thailand
| | - Chanida Hansawasdi
- Science Division; Mahidol University International College; Nakhonpathom Thailand
| | - Rungtiwa Wongsagonsup
- Food Technology Division, School of Interdisciplinary Studies; Mahidol University, Kanchanaburi Campus; Kanchanaburi Thailand
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26
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Chaiwat W, Wongsagonsup R, Tangpanichyanon N, Jariyaporn T, Deeyai P, Suphantharika M, Fuongfuchat A, Nisoa M, Dangtip S. Argon Plasma Treatment of Tapioca Starch Using a Semi-continuous Downer Reactor. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1701-6] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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27
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Tangsrianugul N, Suphantharika M, McClements DJ. Simulated gastrointestinal fate of lipids encapsulated in starch hydrogels: Impact of normal and high amylose corn starch. Food Res Int 2015; 78:79-87. [PMID: 28433320 DOI: 10.1016/j.foodres.2015.11.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2015] [Revised: 11/02/2015] [Accepted: 11/04/2015] [Indexed: 11/29/2022]
Abstract
The influence of starch type (resistant starch (RS) versus native (NS) starch) and concentration (10 and 35wt.%) on the potential gastrointestinal fate of digestible lipid (corn oil) droplets encapsulated within starch hydrogels was studied using a simulated gastrointestinal tract (GIT). The NS used was a normal corn starch, whereas the RS used was a high amylose corn starch. Changes in morphology, organization, size, and charge of the particles in the delivery systems were measured as they passed through each stage of the GIT model: mouth, stomach, and small intestine. The GIT fates of three types of delivery system were compared: free lipid droplets; lipid droplets in RS-hydrogels; and, lipid droplets in NS-hydrogels. Encapsulation of the lipid droplets in the hydrogels had a pronounced influence on their GIT behavior, with the effect depending strongly on starch type. The starch granules in the RS-hydrogels remained intact throughout the simulated GIT because their compact structure makes them resistant to enzyme digestion. The initial rate of lipid digestion in the small intestine phase also depended on delivery system type: emulsion>RS-hydrogels>NS-hydrogels. However, the lipid phase appeared to be fully digested at the end of the digestion period for all samples. These results provide useful information for designing functional foods for improved health. For example, food matrices could be developed that slowdown the rate of lipid digestion, and therefore prevent a spike in serum triacylglycerols in the blood, which may be advantageous for developing functional foods to tackle diabetes.
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Affiliation(s)
- Nuttinee Tangsrianugul
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Manop Suphantharika
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Biochemistry, King Abdulaziz University, Jeddah 21589, Saudi Arabia.
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28
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Pinyo J, Luangpituksa P, Suphantharika M, Hansawasdi C, Wongsagonsup R. Effect of enzymatic pretreatment on the extraction yield and physicochemical properties of sago starch. STARCH-STARKE 2015. [DOI: 10.1002/star.201500185] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Jukkrapong Pinyo
- Department of Biotechnology, Faculty of Science; Mahidol University; Bangkok Thailand
| | - Pairoj Luangpituksa
- Department of Biotechnology, Faculty of Science; Mahidol University; Bangkok Thailand
| | - Manop Suphantharika
- Department of Biotechnology, Faculty of Science; Mahidol University; Bangkok Thailand
| | - Chanida Hansawasdi
- Science Division; Mahidol University International College; Nakhon Pathom Thailand
| | - Rungtiwa Wongsagonsup
- Food Technology Division, School of Interdisciplinary Studies; Mahidol University, Kanchanaburi Campus; Kanchanaburi Thailand
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29
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Winuprasith T, Suphantharika M. Properties and stability of oil-in-water emulsions stabilized by microfibrillated cellulose from mangosteen rind. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.07.027] [Citation(s) in RCA: 95] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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30
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Winuprasith T, Chantarak S, Suphantharika M, He L, McClements DJ. Alterations in nanoparticle protein corona by biological surfactants: Impact of bile salts on β-lactoglobulin-coated gold nanoparticles. J Colloid Interface Sci 2014; 426:333-40. [DOI: 10.1016/j.jcis.2014.04.018] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2014] [Revised: 04/07/2014] [Accepted: 04/10/2014] [Indexed: 01/19/2023]
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31
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Kittisuban P, Lee BH, Suphantharika M, Hamaker BR. Slow glucose release property of enzyme-synthesized highly branched maltodextrins differs among starch sources. Carbohydr Polym 2014; 107:182-91. [PMID: 24702934 DOI: 10.1016/j.carbpol.2014.02.033] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2013] [Revised: 02/08/2014] [Accepted: 02/09/2014] [Indexed: 11/15/2022]
Abstract
Seven types of starch (waxy corn, normal corn, waxy rice, normal rice, waxy potato, normal potato, and tapioca) were selected to produce slowly digestible maltodextrins by enzymatic modification using a previously developed procedure. Branching enzyme (BE) alone and in combination with β-amylase (BA) were used to increase the amount of α-1,6 branching points, which are slowly hydrolyzed by mucosal α-glucosidases in the small intestine. The enzymatic treatments of all starches resulted in a reduction of the debranched linear chain length distribution and weight-average molecular weight. After α-amylolysis of the enzymatically synthesized-maltodextrins, the proportion of branched α-limit dextrins increased, and consequently a reduction in rate of glucose release by rat intestinal α-glucosidases in vitro. Among the samples, enzyme-modified waxy starches had a more pronounced effect on an increase in the slow digestion property than normal starches. These enzyme-modified maltodextrins show potential as novel functional foods by slowing digestion rate to attain extended glucose release.
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Affiliation(s)
- Phatcharee Kittisuban
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand; Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN 47907, USA
| | - Byung-Hoo Lee
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN 47907, USA.
| | - Manop Suphantharika
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN 47907, USA; Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, Republic of Korea.
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32
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Wongsagonsup R, Deeyai P, Chaiwat W, Horrungsiwat S, Leejariensuk K, Suphantharika M, Fuongfuchat A, Dangtip S. Modification of tapioca starch by non-chemical route using jet atmospheric argon plasma. Carbohydr Polym 2014; 102:790-8. [DOI: 10.1016/j.carbpol.2013.10.089] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2013] [Revised: 10/21/2013] [Accepted: 10/29/2013] [Indexed: 10/26/2022]
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33
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Wongsagonsup R, Pujchakarn T, Jitrakbumrung S, Chaiwat W, Fuongfuchat A, Varavinit S, Dangtip S, Suphantharika M. Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product. Carbohydr Polym 2014; 101:656-65. [DOI: 10.1016/j.carbpol.2013.09.100] [Citation(s) in RCA: 64] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2013] [Revised: 09/24/2013] [Accepted: 09/28/2013] [Indexed: 10/26/2022]
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34
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Winuprasith T, Suphantharika M. Microfibrillated cellulose from mangosteen (Garcinia mangostana L.) rind: Preparation, characterization, and evaluation as an emulsion stabilizer. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.01.023] [Citation(s) in RCA: 107] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Suphantharika M, Ison AP, Lilly MD, Buckland BC. The influence of dissolved oxygen tension on the synthesis of the antibiotic difficidin by bacillus subtilis. Biotechnol Bioeng 2012; 44:1007-12. [PMID: 18618920 DOI: 10.1002/bit.260440818] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
The antibiotic, difficidin, and its hydroxylated derivative oxydifficidin, were synthesized by cultures of Bacillus subtilis grown on a complex medium. Maximum titers of about 200 and 130 mg/L, respectively, were obtained. In fermentations where the dissolved oxygen tension (DOT) was controlled, the maximum specific growth rate was only reduced below 5% air saturation. DOT had little effect on the volumetric rateof synthesis of oxydifficidin but greatly influenced the rate for difficidin, which was reduced at DOT values below 40% air saturation. (c) 1994 John Wiley & Sons, Inc.
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Affiliation(s)
- M Suphantharika
- The Advanced Centre for Biochemical Engineering, Department of Chemical and Biochemical Engineering, University College London, Torrington Place, London WC1E 7JE, United Kingdom
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Chaisawang M, Verduyn C, Chauvatcharin S, Suphantharika M. Metabolic networks and bioenergetics of Aurantiochytrium sp. B-072 during storage lipid formation. Braz J Microbiol 2012. [DOI: 10.1590/s1517-83822012000300047] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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Wongkongkatep P, Manopwisedjaroen K, Tiposoth P, Archakunakorn S, Pongtharangkul T, Suphantharika M, Honda K, Hamachi I, Wongkongkatep J. Bacteria interface pickering emulsions stabilized by self-assembled bacteria-chitosan network. Langmuir 2012; 28:5729-36. [PMID: 22443382 DOI: 10.1021/la300660x] [Citation(s) in RCA: 67] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
An oil-in-water Pickering emulsion stabilized by biobased material based on a bacteria-chitosan network (BCN) was developed for the first time in this study. The formation of self-assembled BCN was possible due to the electrostatic interaction between negatively charged bacterial cells and polycationic chitosan. The BCN was proven to stabilize the tetradecane/water interface, promoting formation of highly stable oil-in-water emulsion (o/w emulsion). We characterized and visualized the BCN stabilized o/w emulsions by scanning electron microscopy (SEM) and laser scanning confocal microscopy (LSCM). Due to the sustainability and low environmental impact of chitosan, the BCN-based emulsions open up opportunities for the development of an environmental friendly new interface material as well as the novel type of microreactor utilizing bacterial cells network.
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Affiliation(s)
- Pravit Wongkongkatep
- Department of Biotechnology, Faculty of Science, Mahidol University, Bangkok, Thailand
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Samutsri W, Suphantharika M. Effect of salts on pasting, thermal, and rheological properties of rice starch in the presence of non-ionic and ionic hydrocolloids. Carbohydr Polym 2012. [DOI: 10.1016/j.carbpol.2011.09.055] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Chaisawang M, Verduyn C, Chauvatcharin S, Suphantharika M. Metabolic networks and bioenergetics of Aurantiochytrium sp. B-072 during storage lipid formation. Braz J Microbiol 2012; 43:1192-205. [PMID: 24031944 PMCID: PMC3768889 DOI: 10.1590/s1517-838220120003000047] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2011] [Accepted: 01/16/2012] [Indexed: 11/21/2022] Open
Abstract
Baffled shake flask cultivation of Aurantiochytrium sp. B-072 was carried out at in a glucose-monosodium glutamate mineral medium at different C/N-ratios (30-165) with glucose fixed at 90 g/L. With increasing C/N-ratio, a modest increase in lipid content (60 to 73 % w/w) was observed whereas fat-free biomass decreased but overall biomass showed little variation. FA-profiles were not affected to a large extent by C/N-ratio and absolute docosahexaenoic (DHA)-levels fell in narrow range (5-6 g/L). However at C/N > 64 a rapid decrease in lipid synthetic rate and/or incomplete glucose utilization occurred. Glucose and FA-fluxes based on fat-free biomass peaked at a C/N ratio of 56. This condition was chosen for calculation of the redox balance (NAD(P)H) and energy (ATP) requirement and to estimate the in vivo P/O ratio during the main period of fatty acid biosynthesis. Several models with different routes for NADPH, acetyl-CoA formation and re-oxidation of OAA formed via ATP-citrate lyase were considered as these influence the redox- and energy balance. As an example, using a commonly shown scheme whereby NADPH is supplied by a cytosolic "transhydrogenase cycle" (pyruvate-OAA-malate-pyruvate) and OAA formed by ATP-citrate lyase is recycled via import into the mitochondria as malate, the calculated NADPH-requirement amounted to 5.5 with an ATP-demand of 10.5 mmol/(g fat-free biomass x h) and an in vivo P/O-ratio (not including non-growth associated maintenance) of 1.6. The lowest ATP requirement is found when acetyl-CoA would be transported directly from the mitochondria to the cytosol by carnitine acetyltransferase. Assay of some enzymes critical for NADPH supply indicates that activity of glucose-6-phosphate dehydrogenase, the first enzyme in the HMP pathway, is far insufficient for the required NADPH-flux and malic enzyme must be a major source. Activity of the latter (ca. 300 mU/mg protein) far exceeds that in oleaginous fungi and yeast.
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Affiliation(s)
- Montri Chaisawang
- *Corresponding Author. Mailing address: Department of Biotechnology, Faculty of Science, Mahidol University, Bangkok 10400, Thailand.; Tel: +66(0)2-201- 5318 Fax: +66(0)2-354-7160.; E-mail:
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Boonyeun P, Shotipruk A, Prommuak C, Suphantharika M, Muangnapoh C. ENHANCEMENT OF AMINO ACID PRODUCTION BY TWO-STEP AUTOLYSIS OF SPENT BREWER'S YEAST. CHEM ENG COMMUN 2011. [DOI: 10.1080/00986445.2011.560219] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Santipanichwong R, Suphantharika M. Influence of different β-glucans on the physical and rheological properties of egg yolk stabilized oil-in-water emulsions. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.10.006] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Viturawong Y, Achayuthakan P, Suphantharika M. Gelatinization and rheological properties of rice starch/xanthan mixtures: Effects of molecular weight of xanthan and different salts. Food Chem 2008. [DOI: 10.1016/j.foodchem.2008.03.041] [Citation(s) in RCA: 114] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Techawipharat J, Suphantharika M, BeMiller JN. Effects of cellulose derivatives and carrageenans on the pasting, paste, and gel properties of rice starches. Carbohydr Polym 2008. [DOI: 10.1016/j.carbpol.2007.12.019] [Citation(s) in RCA: 62] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Santipanichwong R, Suphantharika M, Weiss J, McClements D. Core-Shell Biopolymer Nanoparticles Produced by Electrostatic Deposition of Beet Pectin onto Heat-Denatured β-Lactoglobulin Aggregates. J Food Sci 2008; 73:N23-30. [DOI: 10.1111/j.1750-3841.2008.00804.x] [Citation(s) in RCA: 83] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Santipanichwong R, Suphantharika M, Weiss J, McClements DJ. Adsorption of protein-coated lipid droplets onto gellan gum hydrogel surfaces. Food Res Int 2008. [DOI: 10.1016/j.foodres.2007.12.003] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Unagul P, Assantachai C, Phadungruengluij S, Suphantharika M, Tanticharoen M, Verduyn C. Coconut water as a medium additive for the production of docosahexaenoic acid (C22:6 n3) by Schizochytrium mangrovei Sk-02. Bioresour Technol 2007; 98:281-7. [PMID: 16563749 DOI: 10.1016/j.biortech.2006.01.013] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2005] [Revised: 01/10/2006] [Accepted: 01/17/2006] [Indexed: 05/08/2023]
Abstract
The effect of coconut water (CW) on biomass and docosahexaenoic acid (DHA, C22:6 n3) formation by Schizochytrium mangrovei Sk-02 was studied in a yeast extract-diluted sea water medium. Optimal CW-level was ca. 33% (v/v), resulting in a biomass level of 28 g/l with a DHA-content of 20% (w/w) or 6 g DHA/l, almost 50% higher than in non-supplemented cultures at the same initial sugar level. Study on the growth-promoting effects of coconut water suggested that it could be (partially) mimicked by addition of trace elements; the fatty acids present in CW did not appear to be incorporated or effect fatty acid formation by the organism. CW-addition was also effective in media with other nitrogen sources such as casitone, peptone and tryptone. Its inclusion (at 50% v/v) increased biomass levels two-to-three-fold with concomitant increases in the DHA-level.
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Affiliation(s)
- Panida Unagul
- BIOTEC, 113 Thailand Science Park, Phaholyothin Rd, Klong 1, Klong Luang, Pathum Thani 12120, Thailand
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Lamoolphak W, Goto M, Sasaki M, Suphantharika M, Muangnapoh C, Prommuag C, Shotipruk A. Hydrothermal decomposition of yeast cells for production of proteins and amino acids. J Hazard Mater 2006; 137:1643-8. [PMID: 16849032 DOI: 10.1016/j.jhazmat.2006.05.029] [Citation(s) in RCA: 51] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2005] [Revised: 05/01/2006] [Accepted: 05/02/2006] [Indexed: 05/10/2023]
Abstract
This study examines hydrothermal decomposition of Baker's yeast cells, used as a model for spent Brewer's yeast waste, into protein and amino acids. The reaction was carried out in a closed batch reactor at various temperatures between 100 and 250 degrees C. The reaction products were separated into water-soluble and solid residue. The results demonstrated that the amount of yeast residue decreased with increasing hydrolysis temperature. After 20 min reaction in water at 250 degrees C, 78% of yeast was decomposed. The highest amount of protein produced was also obtained at this condition and was found to be 0.16 mg/mg dry yeast. The highest amount of amino acids (0.063 mg/mg dry yeast) was found at the lowest temperature tested after 15 min. The hydrolysis product obtained at 200 degrees C was tested as a nutrient source for yeast growth. The growth of yeast cells in the culture medium containing 2 w/v% of this product was comparable to that of the cells grown in the medium containing commercial yeast extract at the same concentration. These results demonstrated the feasibility of using subcritical water to potentially decompose proteinaceous waste such as spent Brewer's yeast while recovering more useful products.
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Affiliation(s)
- Wiwat Lamoolphak
- Department of Chemical Engineering, Faculty of Engineering, Chulalongkorn University, Patumwan, Payathai Road, Bangkok 10330, Thailand
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Achayuthakan P, Suphantharika M, Rao M. Yield stress components of waxy corn starch–xanthan mixtures: Effect of xanthan concentration and different starches. Carbohydr Polym 2006. [DOI: 10.1016/j.carbpol.2006.02.007] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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