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Pasanaphong K, Pukasamsombut D, Boonyagul S, Pengpanich S, Tawonsawatruk T, Wilairatanarporn D, Jantanasakulwong K, Rachtanapun P, Hemstapat R, Wangtueai S, Tanadchangsaeng N. Fabrication of Fish Scale-Based Gelatin Methacryloyl for 3D Bioprinting Application. Polymers (Basel) 2024; 16:418. [PMID: 38337307 DOI: 10.3390/polym16030418] [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: 12/06/2023] [Revised: 01/25/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
Gelatin methacryloyl (GelMA) is an ideal bioink that is commonly used in bioprinting. GelMA is primarily acquired from mammalian sources; however, the required amount makes the market price extremely high. Since garbage overflow is currently a global issue, we hypothesized that fish scales left over from the seafood industry could be used to synthesize GelMA. Clinically, the utilization of fish products is more advantageous than those derived from mammals as they lower the possibility of disease transmission from mammals to humans and are permissible for practitioners of all major religions. In this study, we used gelatin extracted from fish scales and conventional GelMA synthesis methods to synthesize GelMA, then tested it at different concentrations in order to evaluated and compared the mechanical properties and cell responses. The fish scale GelMA had a printing accuracy of 97%, a swelling ratio of 482%, and a compressive strength of about 85 kPa at a 10% w/v GelMA concentration. Keratinocyte cells (HaCaT cells) were bioprinted with the GelMA bioink to assess cell viability and proliferation. After 72 h of culture, the number of cells increased by almost three-fold compared to 24 h, as indicated by many fluorescent cell nuclei. Based on this finding, it is possible to use fish scale GelMA bioink as a scaffold to support and enhance cell viability and proliferation. Therefore, we conclude that fish scale-based GelMA has the potential to be used as an alternative biomaterial for a wide range of biomedical applications.
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Affiliation(s)
- Kitipong Pasanaphong
- College of Biomedical Engineering, Rangsit University, Lak-Hok 12000, Pathumthani, Thailand
| | - Danai Pukasamsombut
- College of Biomedical Engineering, Rangsit University, Lak-Hok 12000, Pathumthani, Thailand
| | - Sani Boonyagul
- College of Biomedical Engineering, Rangsit University, Lak-Hok 12000, Pathumthani, Thailand
| | - Sukanya Pengpanich
- College of Biomedical Engineering, Rangsit University, Lak-Hok 12000, Pathumthani, Thailand
- National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency, Khlong Nueng 12120, Pathumthani, Thailand
| | - Tulyapruek Tawonsawatruk
- Department of Orthopaedics, Faculty of Medicine Ramathibodi Hospital, Mahidol University, Ratchathewi, Bangkok 10400, Thailand
| | | | - Kittisak Jantanasakulwong
- Division of Packaging Technology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae Hia, Muang, Chiang-Mai 50100, Thailand
| | - Pornchai Rachtanapun
- Division of Packaging Technology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae Hia, Muang, Chiang-Mai 50100, Thailand
| | - Ruedee Hemstapat
- Department of Pharmacology, Faculty of Science, Mahidol University, Ratchathewi, Bangkok 10400, Thailand
| | - Sutee Wangtueai
- College of Maritime Studies and Management, Chiang Mai University, Tha Chin, Muang, Samut Sakhon 74000, Thailand
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Summat T, Wangtueai S, You S, Rod-in W, Park WJ, Karnjanapratum S, Seesuriyachan P, Surayot U. In Vitro Anti-Inflammatory Activity and Structural Characteristics of Polysaccharides Extracted from Lobonema smithii Jellyfish. Mar Drugs 2023; 21:559. [PMID: 37999383 PMCID: PMC10672681 DOI: 10.3390/md21110559] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 10/22/2023] [Accepted: 10/23/2023] [Indexed: 11/25/2023] Open
Abstract
Crude polysaccharides were extracted from the white jellyfish (Lobonema smithii) using water extraction and fractionated using ion-exchange chromatography to obtain three different fractions (JF1, JF2, and JF3). The chemical characteristics of four polysaccharides were investigated, along with their anti-inflammatory effect in LPS-stimulated RAW264.7 cells. All samples mainly consisted of neutral sugars with minor contents of proteins and sulphates in various proportions. Glucose, galactose, and mannose were the main constituents of the monosaccharides. The molecular weights of the crude polysaccharides and the JF1, JF2, and JF3 fractions were 865.0, 477.6, 524.1, and 293.0 kDa, respectively. All polysaccharides were able to decrease NO production, especially JF3, which showed inhibitory activity. JF3 effectively suppressed iNOS, COX-2, IL-1β, IL-6, and TNF-α expression, while IL-10 expression was induced. JF3 could inhibit phosphorylated ERK, JNK, p38, and NF-κB p65. Furthermore, flow cytometry showed the impact of JF3 on inhibiting CD11b and CD40 expression. These results suggest that JF3 could inhibit NF-κB and MAPK-related inflammatory pathways. The structural characterisation revealed that (1→3)-linked glucopyranosyl, (1→3,6)-linked galactopyranosyl, and (1→3,6)-linked glucopyranosyl residues comprised the main backbone of JF3. Therefore, L. smithii polysaccharides exhibit good anti-inflammatory activity and could thus be applied as an alternative therapeutic agent against inflammation.
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Affiliation(s)
- Thitikan Summat
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand; (T.S.); (S.W.)
| | - Sutee Wangtueai
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand; (T.S.); (S.W.)
| | - SangGuan You
- Department of Marine Bio Food Science, Gangneung-Wonju National University, Gangneung 25457, Gangwon, Republic of Korea; (S.Y.); (W.R.-i.); (W.J.P.)
- East Coast Life Sciences Institute, Gangneung-Wonju National University, Gangneung 25457, Gangwon, Republic of Korea
| | - Weerawan Rod-in
- Department of Marine Bio Food Science, Gangneung-Wonju National University, Gangneung 25457, Gangwon, Republic of Korea; (S.Y.); (W.R.-i.); (W.J.P.)
- Department of Agricultural Science, Faculty of Agriculture Natural Resources and Environment, Naresuan University, Phitsanulok 65000, Thailand
| | - Woo Jung Park
- Department of Marine Bio Food Science, Gangneung-Wonju National University, Gangneung 25457, Gangwon, Republic of Korea; (S.Y.); (W.R.-i.); (W.J.P.)
- East Coast Life Sciences Institute, Gangneung-Wonju National University, Gangneung 25457, Gangwon, Republic of Korea
| | - Supatra Karnjanapratum
- Division of Marine Product Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;
| | | | - Utoomporn Surayot
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand; (T.S.); (S.W.)
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Saiwong S, Autsavapromporn N, Siriwoharn T, Techapun C, Wangtueai S. Enzymatic Hydrolysis Optimization for Preparation of Sea Cucumber ( Holothuria scabra) Hydrolysate with an Antiproliferative Effect on the HepG2 Liver Cancer Cell Line and Antioxidant Properties. Int J Mol Sci 2023; 24:ijms24119491. [PMID: 37298441 DOI: 10.3390/ijms24119491] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [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: 04/14/2023] [Revised: 05/18/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023] Open
Abstract
The sea cucumber body wall was subjected to enzymatic hydrolysis using papain. The relationship between the enzyme concentration (1-5% w/w protein weight) and hydrolysis time (60-360 min) and the degree of hydrolysis (DH), yield, antioxidant activities, and antiproliferative activity in a HepG2 liver cancer cell line was determined. The surface response methodology showed that the optimum conditions for the enzymatic hydrolysis of sea cucumber were a hydrolysis time of 360 min and 4.3% papain. Under these conditions, a 12.1% yield, 74.52% DH, 89.74% DPPH scavenging activity, 74.92% ABTS scavenging activity, 39.42% H2O2 scavenging activity, 88.71% hydroxyl radical scavenging activity, and 9.89% HepG2 liver cancer cell viability were obtained. The hydrolysate was produced under optimum conditions and characterized in terms of its antiproliferative effect on the HepG2 liver cancer cell line.
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Affiliation(s)
- Supansa Saiwong
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Narongchai Autsavapromporn
- Division of Radiation Oncology, Department of Radiology, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand
| | | | - Charin Techapun
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Sutee Wangtueai
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand
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Chanmangkang S, Wangtueai S, Pansawat N, Tepwong P, Panya A, Maneerote J. Characteristics and Properties of Acid- and Pepsin-Solubilized Collagens from the Tail Tendon of Skipjack Tuna ( Katsuwonus pelamis). Polymers (Basel) 2022; 14:polym14235329. [PMID: 36501723 PMCID: PMC9738187 DOI: 10.3390/polym14235329] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 12/01/2022] [Accepted: 12/04/2022] [Indexed: 12/12/2022] Open
Abstract
The tail tendons of skipjack tuna (Katsuwonus pelamis), a by-product from the meat-separation process in canned-tuna production, was used as an alternative source of collagen extraction. The acid-solubilized collagens using vinegar (VTC) and acetic-acid (ATC) extraction and pepsin-solubilized collagen (APTC) were extracted from tuna-tail tendon. The physiochemical properties and characteristics of those collagens were investigated. The obtained yield of VTC, ATC, and APTC were 7.88 ± 0.41, 8.67 ± 0.35, and 12.04 ± 0.07%, respectively. The determination of protein-collagen solubility, the effect of pH and NaCl on collagen solubility, Fourier-transform infrared spectroscopy (FTIR) spectrum, and microstructure of the collagen-fibril surface using a scanning electron microscope (SEM) were done. The protein solubility of VTC, ATC, and APTC were 0.44 ± 0.03, 0.52 ± 0.07, and 0.67 ± 0.12 mg protein/mg collagen. The solubility of collagen decreased with increasing of NaCl content. These three collagens were good solubility at low pH with the highest solubility at pH 5. The FTIR spectrum showed absorbance of Amide A, Amide B, Amide I, Amide II, and Amide III groups as 3286-3293 cm-1, 2853-2922 cm-1, 1634-1646 cm-1, 1543-1544 cm-1, and 1236-1237 cm-1, respectively. The SEM analysis indicated a microstructure of collagen surface as folding of fibril with small pore.
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Affiliation(s)
- Sagun Chanmangkang
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand
| | - Sutee Wangtueai
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand
- Correspondence: (S.W.); (J.M.); Tel.: +66-34-870-709 (S.W.)
| | - Nantipa Pansawat
- Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand
| | - Pramvadee Tepwong
- Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand
| | - Atikorn Panya
- Food Biotechnology Research Unit, National Center for Genetic Engineering and Biotechnology, Pathum Thani 12120, Thailand
| | - Jirawan Maneerote
- Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand
- Correspondence: (S.W.); (J.M.); Tel.: +66-34-870-709 (S.W.)
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5
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Osiriphun S, Rachtanapun P, Wangtueai S, Jirarattanarangsri W. Influence of physicochemical properties on the production of alternative healthy gummy jelly from tilapia (Oreochromis niloticus) skin with added Thai rice powder. Food Chem X 2022; 15:100365. [PMID: 35761881 PMCID: PMC9233217 DOI: 10.1016/j.fochx.2022.100365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Revised: 05/17/2022] [Accepted: 06/12/2022] [Indexed: 12/05/2022] Open
Abstract
Novel gummy jelly energy snack for athletes from tilapia gelatine and rice powder. Gelatin extracted by acid and alkaline hydrolysis from Nile Tilapia fish skin. Extracted gelatine is protein-rich with high gel strength. Tilapia gelatine and rice powder gummy jelly is rich in protein and carbohydrates. Potential as a healthy supplement in the food industry.
We developed a new healthy gummy jelly from tilapia skin-derived gelatine and four rice cultivar powders. The gelatine from the tilapia fish skin was obtained using acid and alkaline extraction. The extracted gelatine comprised 96.77 ± 0.96 % protein and featured a breaking force of 5.21 ± 0.58 g, which indicates high gel strength. The fish gelatine was combined with the rice varieties to produce a gummy jelly with an enhanced nutritional value, and its flavor profile was determined. Gummy jelly products with added black sticky rice powder exhibited the highest protein and carbohydrate contents. The gummy jelly supplemented with rice berry had the highest score, with 90 % acceptance, on a nine-point hedonic scale. Microbiological analysis showed that no microorganisms were detected in any of the samples. These results indicate that fish gelatine and rice powder may be used as nutritive ingredients in sports food to improve athletic performances.
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Yarnpakdee S, Kaewprachu P, Jaisan C, Senphan T, Nagarajan M, Wangtueai S. Extraction and Physico-Chemical Characterization of Chitosan from Mantis Shrimp ( Oratosquilla nepa) Shell and the Development of Bio-Composite Film with Agarose. Polymers (Basel) 2022; 14:polym14193983. [PMID: 36235935 PMCID: PMC9570686 DOI: 10.3390/polym14193983] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 09/16/2022] [Accepted: 09/20/2022] [Indexed: 11/24/2022] Open
Abstract
Mantis shrimp (Oratosquilla nepa) exoskeleton, a leftover generated after processing, was used as a starting material for chitosan (CS) production. CS was extracted with different deacetylation times (2, 3 and 4 h), termed CS−2, CS−3 and CS−4, respectively, and their characteristics and antimicrobial and film properties with agarose (AG) were investigated. Prolonged deacetylation time increased the degree of deacetylation (DDA: 73.56 ± 0.09−75.56 ± 0.09%), while extraction yield (15.79 ± 0.19−14.13 ± 0.09%), intrinsic viscosity (η: 3.58 ± 0.09−2.97 ± 0.16 dL/g) and average molecular weight (Mν: 1.4 ± 0.05−1.12 ± 0.08 (×106 Da)) decreased (p < 0.05). FTIR spectra of extracted CS were similar to that of commercial CS. Among all the CS samples prepared, CS−3 had the best yield, DDA, Mν and antimicrobial activity. Therefore, it was chosen for the development of composite films with AG at different ratios (CS−3/AG; 100/0, 75/25, 50/50, 25/75 and 0/100). As the proportion of AG increased, the tensile strength (29.96 ± 1.80−89.70 ± 5.08 MPa) of the composite films increased, while thickness (0.056 ± 0.012−0.024 ± 0.001 mm), elongation at break (36.52 ± 1.12−25.32 ± 1.23%) and water vapor permeability (3.56 ± 0.10−1.55 ± 0.02 (×10−7 g m m−2 s−1 Pa−1)) decreased (p < 0.05). Moreover, lightness of the films increased and yellowness decreased. CS−3/AG (50/50) composite film exhibited high mechanical and barrier properties and excellent compatibility according to FTIR and SEM analyses. According to these finding, mantis shrimp exoskeleton could be used to produce CS. The developed bio-composite film based on an appropriate ratio (50/50) of CS−3 and AG has potential for being used as food packaging material.
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Affiliation(s)
- Suthasinee Yarnpakdee
- Division of Marine Product Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Correspondence: ; Tel.: +66-5394-8259
| | - Pimonpan Kaewprachu
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand
| | - Chalalai Jaisan
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand
| | - Theeraphol Senphan
- Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai 50290, Thailand
| | - Muralidharan Nagarajan
- Tamil Nadu Dr. J Jayalalithaa Fisheries University, Department of Fish Processing Technology, Dr. MGR Fisheries College and Research Institute, Ponneri 601 204, Tamil Nadu, India
| | - Sutee Wangtueai
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand
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7
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Yarnpakdee S, Senphan T, Wangtueai S, Jaisan C, Nalinanon S. Characteristic and antioxidant activity of
Cladophora glomerata
ethanolic extract as affected by prior chlorophyll removal and drying methods. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.15534] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Suthasinee Yarnpakdee
- Division of Marine Product Technology Faculty of Agro‐Industry Chiang Mai University Chiang Mai Thailand
| | - Theeraphol Senphan
- Faculty of Engineering and Agro‐Industry Maejo University Chiang Mai Thailand
| | - Sutee Wangtueai
- College of Maritime Studies and Management Chiang Mai University Samut Sakhon Thailand
| | - Chalalai Jaisan
- College of Maritime Studies and Management Chiang Mai University Samut Sakhon Thailand
| | - Sitthipong Nalinanon
- School of Food Industry King Mongkut's Institute of Technology Ladkrabang Bangkok Thailand
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8
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Wangtueai S, Phimolsiripol Y. Special issue on “marine food innovation”. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16624] [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: 11/29/2022]
Affiliation(s)
- Sutee Wangtueai
- College of Maritime Studies and Management Chiang Mai University Samut Sakon Thailand
| | - Yuthana Phimolsiripol
- Food Innovation and Packaging Center (FIN) Chiang Mai University Chiang Mai Thailand
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9
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Osiriphun S, Wangtueai S, Rachtanapun P, Jirarattanarangsri W. Preparation of a protein drink from fish protein hydrolysate obtained from
tilapia skin waste. Food Res 2022. [DOI: 10.26656/fr.2017.6(3).342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
This study investigated the extraction of protein hydrolysate from tilapia skin waste and
its utilisation for the preparation of a protein drink. Tilapia skin was first prepared by
removing lipids using 95% ethanol. Protein hydrolysate was then extracted using 0.375%
papain at 40°C for 120 mins. The physicochemical properties of the protein hydrolysate
were analysed and were then used to prepare a protein drink. The analysis of shelf-life and
the prediction of shelf-life of products using the accelerated shelf-life testing method
(Q10) were carried out. The content of protein hydrolysate powder in tilapia skin was
29.68±1.32 (g/100 g). Sensory analysis results showed that the protein beverage received
an overall liking score of 7.13±1.27 from the sensory panel. Based on the Q10
calculations, the product shelf-life at the recommended temperature of 4°C with a safety
factor of 10% was 12 days. According to the Thai FDA for pasteurised beverage
regulation no. 195, the product complied with the Thai FDA standard guidelines. These
results suggested that the fish protein hydrolysate obtained from tilapia skin waste is a rich
resource of protein and is suitable for producing value-added fish skin protein drinks.
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10
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Janpet C, Manakit P, Klinmalai P, Kaewprachu P, Jaisan C, Surayot U, Chakrabandhu Y, Wangtueai S. Characteristics and functional properties of gelatin and gelatin hydrolysate from
bigeye snapper (Priacanthus tayenus) bone. Food Res 2022. [DOI: 10.26656/fr.2017.6(2).344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Bigeye snapper bone, a by-product from the surimi industry, was a starting material to
prepare gelatin through hot water extraction (HG) and retort extraction (RG). Yields of
HG and RG were 0.35 and 0.90% (based on wet weight), respectively. It was high in
protein content (72.15-75.36%). Gelatins from both methods showed significant
differences in the quantity of chemical compositions (P≤0.05). The HG showed greater gel
strength (384 g) and viscoelastic properties than the RG (P≤0.05). Both HG and RG were
then hydrolyzed by protease (papain) with a degree of hydrolysis of 43.29% and 37.22%,
respectively. The functional properties and antioxidant capacities of both gelatin
hydrolysates were also investigated. The HG hydrolysate (HGH) showed higher foam
expansion (1.33-14.67%), but a lower emulsifying stability index (33.5-5.33 mins) than
those of RG hydrolysate (RGH) (0.67-8.00% and 76.8-1.0 min, respectively). Antioxidant
capacities showed that both HGH and RGH are good sources of functional ingredients in
foods.
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Wangtueai S, Chaiyaso T, Rachtanapun P, Jantrawut P, Ruksiriwanich W, Seesuriyachan P, Leksawasdi N, Phimolsiripol Y, Techapun C, Phongthai S, Sommano SR, Ougizawa T, Regenstein JM, Jantanasakulwong K. Thermoplastic cassava starch blend with polyethylene-grafted-maleic anhydride and gelatin core-shell structure compatibilizer. Int J Biol Macromol 2021; 197:49-54. [PMID: 34921892 DOI: 10.1016/j.ijbiomac.2021.12.003] [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: 07/04/2021] [Revised: 12/01/2021] [Accepted: 12/01/2021] [Indexed: 11/05/2022]
Abstract
Thermoplastic starch (TPS) was prepared from cassava starch blended with glycerol (70:30 w/w). Gelatin (Gel) was incorporated into the TPS in water. The TPS/Gel was melt-blended with polyethylene-grafted-maleic anhydride (PEMAH). Maximum tensile strength of the TPS/PEMAH/Gel10 (29.3 MPa) increased significantly compared to the TPS/PEMAH blend (6.3 MPa), while elongation at break was 70%. The morphology of the TPS/PEMAH showed co-continuous morphology, while phase inversion occurred with the addition of Gel. The Gel was dispersed in the TPS matrix and covered the PEMAH. The TPS/PEMAH/Gel was nanoparticles (200 nm) in the TPS matrix. It showed two melting temperatures for PEMAH due to two structures with different crystal sizes. Melt viscosity of the TPS/PEMAH was enhanced with increasing Gel as the reaction induced chain extension. FTIR and rheology measurements confirmed the reaction between -NH groups of Gel and MAH groups of PEMAH. This reaction improved interfacial adhesion, morphology, and the mechanical properties of the blends.
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Affiliation(s)
- Sutee Wangtueai
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand; Cluster of Agro Bio-Circular-Green Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Thanongsak Chaiyaso
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Cluster of Agro Bio-Circular-Green Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Pornchai Rachtanapun
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Cluster of Agro Bio-Circular-Green Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Pensak Jantrawut
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Warintorn Ruksiriwanich
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Phisit Seesuriyachan
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Cluster of Agro Bio-Circular-Green Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Noppol Leksawasdi
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Cluster of Agro Bio-Circular-Green Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Yuthana Phimolsiripol
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Cluster of Agro Bio-Circular-Green Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Charin Techapun
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand
| | - Suphat Phongthai
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand; Cluster of Agro Bio-Circular-Green Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Sarana Rose Sommano
- Cluster of Agro Bio-Circular-Green Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Plant Bioactive Compound Laboratory (BAC), Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Toshiaki Ougizawa
- Department of Chemistry and Materials Science, Tokyo Institute of Technology, Tokyo 152-8552, Japan
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
| | - Kittisak Jantanasakulwong
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Cluster of Agro Bio-Circular-Green Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.
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Rachtanapun P, Homsaard N, Kodsangma A, Phongthai S, Leksawasdi N, Phimolsiripol Y, Seesuriyachan P, Chaiyaso T, Chotinan S, Jantrawut P, Ruksiriwanich W, Wangtueai S, Sommano SR, Tongdeesoontorn W, Sringarm K, Jantanasakulwong K. Effects of storage temperature on the quality of eggs coated by cassava starch blended with carboxymethyl cellulose and paraffin wax. Poult Sci 2021; 101:101509. [PMID: 34788715 PMCID: PMC8591495 DOI: 10.1016/j.psj.2021.101509] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 09/11/2021] [Accepted: 09/22/2021] [Indexed: 02/05/2023] Open
Abstract
A blend of cassava starch (CS), carboxymethyl cellulose (CMC), and paraffin was prepared as a coating material to maintain the quality of eggs during 4 wk of storage at different temperatures. The efficacy of the CS/CMC/paraffin (6/1/0.5% w/v) coating was investigated in terms of the Haugh unit (HU), weight loss, pH, and microbial load at the end of storage. The best egg storage temperature was 4°C, which maintained an HU of grade AA in coated and uncoated eggs for 4 wk. Lower weight loss (2.14%) was observed in coated eggs at 4°C storage than at 30°C storage (3.26%). The pH in the albumen of coated and uncoated eggs at 4°C increased from 6.84 to 6.88 and 7.01 to 7.03, respectively, after 4 wk of storage. No microbes were detected in the coated and uncoated eggs at 4°C. The maximum microbial count was 728 ± 35 cfu/mL in uncoated eggs at 30°C storage. Egg coating prevented microbial contamination of eggs stored at 30°C for 4 wk. The freshness of the eggs did not affect the nutrient content. The egg-coating material effectively maintained egg quality, prevented microbial contamination of eggs, and increased the shelf life of eggs at storage temperatures of 25 and 30°C.
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Affiliation(s)
- Pornchai Rachtanapun
- School of Agro‒Industry, Faculty of Agro‒Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Nattagarn Homsaard
- School of Agro‒Industry, Faculty of Agro‒Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Araya Kodsangma
- School of Agro‒Industry, Faculty of Agro‒Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Suphat Phongthai
- School of Agro‒Industry, Faculty of Agro‒Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Noppol Leksawasdi
- School of Agro‒Industry, Faculty of Agro‒Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Yuthana Phimolsiripol
- School of Agro‒Industry, Faculty of Agro‒Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Phisit Seesuriyachan
- School of Agro‒Industry, Faculty of Agro‒Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Thanongsak Chaiyaso
- School of Agro‒Industry, Faculty of Agro‒Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Suwit Chotinan
- Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai, Thailand
| | - Pensak Jantrawut
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Warintorn Ruksiriwanich
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Sutee Wangtueai
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon, 74000, Thailand
| | - Sarana Rose Sommano
- Plant Bioactive Compound Laboratory (BAC), Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, 50200, Thailand
| | | | - Korawan Sringarm
- Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand; Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Kittisak Jantanasakulwong
- School of Agro‒Industry, Faculty of Agro‒Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand.
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13
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Chaisuwan W, Phimolsiripol Y, Chaiyaso T, Techapun C, Leksawasdi N, Jantanasakulwong K, Rachtanapun P, Wangtueai S, Sommano SR, You S, Regenstein JM, Barba FJ, Seesuriyachan P. The Antiviral Activity of Bacterial, Fungal, and Algal Polysaccharides as Bioactive Ingredients: Potential Uses for Enhancing Immune Systems and Preventing Viruses. Front Nutr 2021; 8:772033. [PMID: 34805253 PMCID: PMC8602887 DOI: 10.3389/fnut.2021.772033] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Accepted: 10/15/2021] [Indexed: 12/23/2022] Open
Abstract
Viral infections may cause serious human diseases. For instance, the recent appearance of the novel virus, SARS-CoV-2, causing COVID-19, has spread globally and is a serious public health concern. The consumption of healthy, proper, functional, and nutrient-rich foods has an important role in enhancing an individual's immune system and preventing viral infections. Several polysaccharides from natural sources such as algae, bacteria, and fungi have been considered as generally recognized as safe (GRAS) by the US Food and Drug Administration. They are safe, low-toxicity, biodegradable, and have biological activities. In this review, the bioactive polysaccharides derived from various microorganisms, including bacteria, fungi, and algae were evaluated. Antiviral mechanisms of these polysaccharides were discussed. Finally, the potential use of microbial and algal polysaccharides as an antiviral and immune boosting strategy was addressed. The microbial polysaccharides exhibited several bioactivities, including antioxidant, anti-inflammatory, antimicrobial, antitumor, and immunomodulatory activities. Some microbes are able to produce sulfated polysaccharides, which are well-known to exert a board spectrum of biological activities, especially antiviral properties. Microbial polysaccharide can inhibit various viruses using different mechanisms. Furthermore, these microbial polysaccharides are also able to modulate immune responses to prevent and/or inhibit virus infections. There are many molecular factors influencing their bioactivities, e.g., functional groups, conformations, compositions, and molecular weight. At this stage of development, microbial polysaccharides will be used as adjuvants, nutrient supplements, and for drug delivery to prevent several virus infections, especially SARS-CoV-2 infection.
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Affiliation(s)
- Worraprat Chaisuwan
- Interdisciplinary Program in Biotechnology, Graduate School, Chiang Mai University, Chiang Mai, Thailand
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Yuthana Phimolsiripol
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro-BCG), Chiang Mai University, Chiang Mai, Thailand
| | - Thanongsak Chaiyaso
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro-BCG), Chiang Mai University, Chiang Mai, Thailand
| | - Charin Techapun
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro-BCG), Chiang Mai University, Chiang Mai, Thailand
| | - Noppol Leksawasdi
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro-BCG), Chiang Mai University, Chiang Mai, Thailand
| | - Kittisak Jantanasakulwong
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro-BCG), Chiang Mai University, Chiang Mai, Thailand
| | - Pornchai Rachtanapun
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro-BCG), Chiang Mai University, Chiang Mai, Thailand
| | - Sutee Wangtueai
- Cluster of Agro Bio-Circular-Green Industry (Agro-BCG), Chiang Mai University, Chiang Mai, Thailand
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon, Thailand
| | - Sarana Rose Sommano
- Cluster of Agro Bio-Circular-Green Industry (Agro-BCG), Chiang Mai University, Chiang Mai, Thailand
- Plant Bioactive Compound Laboratory (BAC), Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand
| | - SangGuan You
- Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, South Korea
| | - Joe M. Regenstein
- Department of Food Science, College of Agriculture and Life Science, Cornell University, Ithaca, NY, United States
| | - Francisco J. Barba
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Valencia, Spain
| | - Phisit Seesuriyachan
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro-BCG), Chiang Mai University, Chiang Mai, Thailand
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14
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Rachtanapun P, Homsaard N, Kodsangma A, Leksawasdi N, Phimolsiripol Y, Phongthai S, Khemacheewakul J, Seesuriyachan P, Chaiyaso T, Chotinan S, Jantrawut P, Ruksiriwanich W, Wangtueai S, Sommano SR, Tongdeesoontorn W, Jantanasakulwong K. Effect of Egg-Coating Material Properties by Blending Cassava Starch with Methyl Celluloses and Waxes on Egg Quality. Polymers (Basel) 2021; 13:polym13213787. [PMID: 34771344 PMCID: PMC8587928 DOI: 10.3390/polym13213787] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 10/26/2021] [Accepted: 10/29/2021] [Indexed: 11/25/2022] Open
Abstract
An egg-coating material was developed to extend the shelf-life and freshness of eggs by blending cassava starch (CS) with gelling agents and waxes. The effects of the properties of this egg coating on egg quality were investigated. Hydroxypropyl methylcellulose (HPMC), carboxymethyl cellulose (CMC), beeswax, and paraffin wax were used. CS blended with low-molecular-weight paraffin (Paraffin(L)) and CMC coating material displayed a tensile strength of 4 MPa, 34% elongation at break, 0.0039 g day−1 m−2 water vapor permeability, and a water contact angle of 89° at 3 min. Eggs coated with CS/CMC/Paraffin(L) solutions had a Haugh unit value of 72 (AA grade) and exhibited a weight loss of 2.4% in 4 weeks. CMC improved the compatibility of CS and Paraffin(L). This improvement and the hydrophobicity of Paraffin(L) provided suitable mechanical and water-resistance properties to the coating material that helped to maintain the quality of the coated AA-grade eggs with low weight loss for 4 weeks.
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Affiliation(s)
- Pornchai Rachtanapun
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (N.H.); (A.K.); (N.L.); (Y.P.); (S.P.); (J.K.); (P.S.); (T.C.)
- Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
| | - Nattagarn Homsaard
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (N.H.); (A.K.); (N.L.); (Y.P.); (S.P.); (J.K.); (P.S.); (T.C.)
| | - Araya Kodsangma
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (N.H.); (A.K.); (N.L.); (Y.P.); (S.P.); (J.K.); (P.S.); (T.C.)
| | - Noppol Leksawasdi
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (N.H.); (A.K.); (N.L.); (Y.P.); (S.P.); (J.K.); (P.S.); (T.C.)
- Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
| | - Yuthana Phimolsiripol
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (N.H.); (A.K.); (N.L.); (Y.P.); (S.P.); (J.K.); (P.S.); (T.C.)
- Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
| | - Suphat Phongthai
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (N.H.); (A.K.); (N.L.); (Y.P.); (S.P.); (J.K.); (P.S.); (T.C.)
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
| | - Julaluk Khemacheewakul
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (N.H.); (A.K.); (N.L.); (Y.P.); (S.P.); (J.K.); (P.S.); (T.C.)
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
| | - Phisit Seesuriyachan
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (N.H.); (A.K.); (N.L.); (Y.P.); (S.P.); (J.K.); (P.S.); (T.C.)
- Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
| | - Thanongsak Chaiyaso
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (N.H.); (A.K.); (N.L.); (Y.P.); (S.P.); (J.K.); (P.S.); (T.C.)
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
| | - Suwit Chotinan
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
- Faculty of Veterinary Medicine, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Pensak Jantrawut
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Warintorn Ruksiriwanich
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Sutee Wangtueai
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand
| | - Sarana Rose Sommano
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
- Plant Bioactive Compound Laboratory (BAC), Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
| | | | - Kittisak Jantanasakulwong
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai 50100, Thailand; (P.R.); (N.H.); (A.K.); (N.L.); (Y.P.); (S.P.); (J.K.); (P.S.); (T.C.)
- Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; (S.C.); (P.J.); (W.R.); (S.W.); (S.R.S.)
- Correspondence: ; Tel.: +66-(0)53948274; Fax: +66-(0)53948230
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15
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Surayot U, Wangtueai S, You S, Techapun C, Phimolsiripol Y, Leksawasdi N, Krusong W, Barba FJ, Seesuriyachan P. Sulphation and Hydrolysis Improvements of Bioactivities, and Immuno-Modulatory Properties of Edible Amanita hemibapha Subspecies javanica (Corner and Bas) Mucilage Polysaccharide as a Potential in Personalized Functional Foods. J Fungi (Basel) 2021; 7:847. [PMID: 34682268 PMCID: PMC8540376 DOI: 10.3390/jof7100847] [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] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 10/03/2021] [Accepted: 10/06/2021] [Indexed: 12/23/2022] Open
Abstract
In this study, the mucilage polysaccharide (MP) from Amanita hemibapha subspecies javanica was prepared by hot water extraction and ethanol precipitation and then fractionated using anion-exchange chromatography equipped with a DEAE Sepharose fast flow column. The most immune-enhancing polysaccharide fraction 2 (MPF2) was subjected to a structural modification such as hydrolysis or over-sulphation. The sulphate and molecular weight (Mw) of over-sulphated (OS1-3) and hydrolysed (HS1-3) derivatives of MPF2 differed between 9.85% and 14.2% and 32.8 and 88.1 × 103 g/mol, respectively. Further, the immune-enhancing properties of MPF2 and its derivatives were tested on RAW264.7 and NK cells through various in vitro assays. Interestingly, a low molecular weight of HS1-3 significantly increased the nitric oxide (NO) production (p < 0.05) more than MPF2, indicating that Mw is a major factor in RAW264.7 cell stimulation. In addition, RAW264.7 cells produced various cytokines by up-regulating mRNA expression levels and the activation of nuclear factor kappa-B (NF-κB) and mitogen-activated protein kinase (MAPK) pathways. On the other hand, OS1-3-treated natural killer (NK) cells induced cytotoxicity in HepG2 cells through the expression of IFN-γ, Grandzyme-B, perforin, NKp30, and FasL. These results demonstrated that sulphate derivatives play an important role in NK cell activation. Further, this study also explores how polysaccharide binds to RAW264.7 and NK cells. MPF2 and HS3 may activate RAW264.7 cells via binding to TLR4 receptors, and OS2 could be activated through the CR3 signalling pathways.
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Affiliation(s)
- Utoomporn Surayot
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand; (U.S.); (S.W.)
| | - Sutee Wangtueai
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand; (U.S.); (S.W.)
| | - Sangguan You
- Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangwon 210-702, Korea;
- East Coast Life Sciences Institute, Gangneung-Wonju National University, Gangwon 210-720, Korea
| | - Charin Techapun
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (C.T.); (Y.P.); (N.L.)
| | - Yuthana Phimolsiripol
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (C.T.); (Y.P.); (N.L.)
- Cluster of Agro Bio-Circular-Green Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Noppol Leksawasdi
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (C.T.); (Y.P.); (N.L.)
- Cluster of Agro Bio-Circular-Green Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Warawut Krusong
- Division of Fermentation Technology, Faculty of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand;
| | - Francisco J. Barba
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain;
| | - Phisit Seesuriyachan
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (C.T.); (Y.P.); (N.L.)
- Cluster of Agro Bio-Circular-Green Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Advanced Manufacturing and Management Technology Research Center (AM2Tech), Department of Industrial Engineering, Faculty of Engineering, Chiang Mai University, Chiang Mai 50200, Thailand
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16
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Mongkonkamthorn N, Malila Y, Regenstein JM, Wangtueai S. Enzymatic Hydrolysis Optimization for Preparation of Tuna Dark Meat Hydrolysate with Antioxidant and Angiotensin I-Converting Enzyme (ACE) Inhibitory Activities. Journal of Aquatic Food Product Technology 2021. [DOI: 10.1080/10498850.2021.1974138] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
| | - Yuwares Malila
- Food Biotechnology Research Team, National Center for Genetic Engineering and Biotechnology, Pathum Thani, Thailand
| | - Joe M. Regenstein
- Department of Food Science, College of Agriculture and Life Science, Cornell University, Ithaca, New York, USA
| | - Sutee Wangtueai
- Faculty of Agro-industry, Chiang Mai University, Chiang Mai, Thailand
- College of Maritime Studies and Management, Chiang Mai University, Smut Sakhon, Thailand
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17
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Surayot U, Wangtueai S, You S, Palanisamy S, Krusong W, Brennan CS, Barba FJ, Phimolsiripol Y, Seesuriyachan P. Extraction, Structural Characterisation, and Immunomodulatory Properties of Edible Amanitahemibapha subspecies javanica (Corner and Bas) Mucilage Polysaccharide as a Potential of Functional Food. J Fungi (Basel) 2021; 7:683. [PMID: 34575721 PMCID: PMC8468940 DOI: 10.3390/jof7090683] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 08/20/2021] [Accepted: 08/20/2021] [Indexed: 12/23/2022] Open
Abstract
This research aimed to extract mucilage polysaccharides (MP) from Amanita hemibapha subspecies javanica (Corner and Bas), and further fractionate them using anion-exchange chromatography, yielding two fractions (MPF1 and MPF2). The crude extract, and fractions mainly consisted of carbohydrates (83.5-93.2%) with minor amounts of proteins (5.40-7.20%), and sulphates (1.40-9.30%). Determination of the monosaccharide composition revealed that glucose was the major unit, followed by galactose, mannose, rhamnose, and arabinose. The average molecular weight (MW) of the crude extract and fractions was in the range 104.0-479.4 × 103 g/mol. Interestingly, the crude extract, and fractions did not cause any toxic effect in RAW264.7 cells. However, they stimulated the RAW264.7 cells to release nitric oxide and cytokines through the activation of nuclear factor-kappa B (NF-κB), and mitogen-activated protein kinase (MAPK) pathways via cell surface TLR4. Structural analysis of the most immunestimulating extract fraction, MPF2, revealed that the main backbone consisted of α-D-(1→6)-glucopyranoside. These results suggest that the MPs derived from A. hemibapha subspecies javanica (Corner and Bas) are potent in enhancing immunity; hence, they can be used as a functional ingredient in food products.
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Affiliation(s)
- Utoomporn Surayot
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand; (U.S.); (S.W.)
| | - Sutee Wangtueai
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand; (U.S.); (S.W.)
| | - SangGuan You
- Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangwon 210-702, Korea; (S.Y.); (S.P.)
- East Coast Life Sciences Institute, Gangneung-Wonju National University, Gangwon 210-720, Korea
| | - Subramanian Palanisamy
- Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangwon 210-702, Korea; (S.Y.); (S.P.)
- East Coast Life Sciences Institute, Gangneung-Wonju National University, Gangwon 210-720, Korea
| | - Warawut Krusong
- Division of Fermentation Technology, Faculty of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand;
| | - Charles S. Brennan
- School of Science, STEM College, RMIT University, Melbourne 3000, Australia;
| | - Francisco J. Barba
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain;
| | - Yuthana Phimolsiripol
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;
- Cluster of Agro Bio-Circular-Green Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Phisit Seesuriyachan
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;
- Cluster of Agro Bio-Circular-Green Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Advanced Manufacturing and Management Technology Research Center (AM2Tech), Department of Industrial Engineering, Faculty of Engineering, Chiang Mai University, Chiang Mai 50200, Thailand
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Boonyagul S, Pukasamsombut D, Pengpanich S, Toobunterng T, Pasanaphong K, Sathirapongsasuti N, Tawonsawatruk T, Wangtueai S, Tanadchangsaeng N. Bioink hydrogel from fish scale gelatin blended with alginate for 3D‐bioprinting application. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15864] [Citation(s) in RCA: 2] [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: 11/30/2022]
Affiliation(s)
- Sani Boonyagul
- College of Biomedical Engineering Rangsit University Pathumthani Thailand
| | | | - Sukanya Pengpanich
- College of Biomedical Engineering Rangsit University Pathumthani Thailand
- National Center for Genetic Engineering and Biotechnology (BIOTEC) Pathumthani Thailand
| | - Thaman Toobunterng
- College of Biomedical Engineering Rangsit University Pathumthani Thailand
| | | | | | | | - Sutee Wangtueai
- College of Maritime Studies and Management Chiang Mai University Samut‐Sakhon Thailand
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Wangtueai S, Vichasilp C, Pankasemsuk T, Theanjumpol P, Phimolsiripol Y. NEAR INFRARED SPECTROSCOPY MEASUREMENT AND KINETIC MODELING FOR PHYSIOCHEMICAL PROPERTIES OF TABTIM FISH (HYBRID TILAPIA OREOCHROMIS SP.) FILLETS DURING CHILLING STORAGE. J microb biotech food sci 2021. [DOI: 10.15414/jmbfs.1412] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
Abstract
This research is aimed to investigate the physiochemical properties of Tabtim fish fillets [pH, moisture content, water holding capacity (WHC) and texture profile analysis] during storage at 0, 5, and 10ºC for up to 18 days. Near infrared spectroscopy (NIR) was used as a nondestructive measurement and kinetics was also applied for determining the quality changes. Results showed that the pH value increased with an increase of storage time and storage temperature (P≤0.05) while the hardness and WHC were decreased as a result of increasing time and storage temperature (P≤0.05). Change in pH, hardness, gumminess, and chewiness during storage can be described by zero- or first-order reactions. NIR spectra of fish fillets (180 samples) were collected in the reflectance mode with both the short-wavelength region (700-1000 nm) and long-wavelength region (1000-2500 nm). A partial regression model with cross validation was created. The models for pH, hardness, adhesiveness, and gumminess demonstrated that the value for the determination coefficient of validation ranged from 0.61-0.73 while the standard error of prediction was 0.14 for pH, 2.58 N for hardness, 0.21 N.mm for adhesiveness, and 1.68 N for gumminess. The model developed using NIR could predict pH, hardness, adhesiveness, and gumminess as basic for a screening test.
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Rachtanapun P, Kodsangma A, Homsaard N, Nadon S, Jantrawut P, Ruksiriwanich W, Seesuriyachan P, Leksawasdi N, Phimolsiripol Y, Chaiyaso T, Phongthai S, Sommano SR, Techapun C, Ougizawa T, Kittikorn T, Wangtueai S, Regenstein JM, Jantanasakulwong K. Thermoplastic mung bean starch/natural rubber/sericin blends for improved oil resistance. Int J Biol Macromol 2021; 188:283-289. [PMID: 34343586 DOI: 10.1016/j.ijbiomac.2021.07.187] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2021] [Revised: 07/28/2021] [Accepted: 07/29/2021] [Indexed: 10/20/2022]
Abstract
Oil resistant thermoplastic elastomers (TPE) were prepared using mung bean thermoplastic starch (MTPS) blending with rubbers and sericin. Sericin was incorporated into MTPS as a compatibilizer. MTPS with sericin (MTPSS) was blended with natural rubber (NR) and epoxidized NR (ENR). Sericin at 5% improved the tensile strength (10 MPa), elastic recovery (52%) and morphology of the MTPSS/ENR blend. The mechanical properties, elastic recovery and morphology of the MTPSS5/NR blend were improved by the addition of ENR. The MTPSS/ENR showed palm (28%) and motor oils (8%) swelling resistance because of the hydrophilicity of MTPS and high polarity of ENR. The MTPSS/ENR/NR showed gasoline swelling resistance (104%) because of the hydrophilicity of MTPS and low polarity of NR. FTIR confirmed a reaction between the -NH groups of sericin and the epoxy groups of ENR. This reaction improved the compatibility, mechanical properties, elastic recovery, morphology and oils swelling resistance of the blends.
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Affiliation(s)
- Pornchai Rachtanapun
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
| | - Araya Kodsangma
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Nattagarn Homsaard
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Sudarut Nadon
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Pensak Jantrawut
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
| | - Warintorn Ruksiriwanich
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
| | - Phisit Seesuriyachan
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
| | - Noppol Leksawasdi
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
| | - Yuthana Phimolsiripol
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
| | - Thanongsak Chaiyaso
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
| | - Suphat Phongthai
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
| | - Sarana Rose Sommano
- Plant Bioactive Compound Laboratory (BAC), Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand; Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
| | - Charin Techapun
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Toshiaki Ougizawa
- Department of Chemistry and Materials Science, Tokyo Institute of Technology, Meguro-Ku, Tokyo 152-8552, Japan
| | - Thosak Kittikorn
- Faculty of Science, Prince of Songkla University, Songkhla 90110, Thailand
| | - Sutee Wangtueai
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand; College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
| | - Kittisak Jantanasakulwong
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand.
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21
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Khemacheewakul J, Taesuwan S, Nunta R, Techapun C, Phimolsiripol Y, Rachtanapun P, Jantanasakulwong K, Porninta K, Sommanee S, Mahakuntha C, Chaiyaso T, Seesuriyachan P, Reungsang A, Trinh NTN, Wangtueai S, Sommano SR, Leksawasdi N. Validation of mathematical model with phosphate activation effect by batch (R)-phenylacetylcarbinol biotransformation process utilizing Candida tropicalis pyruvate decarboxylase in phosphate buffer. Sci Rep 2021; 11:11813. [PMID: 34083711 PMCID: PMC8175490 DOI: 10.1038/s41598-021-91294-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Accepted: 05/25/2021] [Indexed: 11/15/2022] Open
Abstract
The (R)-phenylacetylcarbinol (PAC) batch biotransformation kinetics for partially purified Candida tropicalis TISTR 5350 pyruvate decarboxylase (PDC) were determined to validate a comprehensive mathematical model in 250 mL scale with 250 mM phosphate buffer/pH 7.0. PDC could convert initial 100/120 mM benzaldehyde/pyruvate substrates to the statistical significantly highest (p ≤ 0.05) maximum PAC concentration (95.8 ± 0.1 mM) and production rate (0.639 ± 0.001 mM min-1). A parameter search strategy aimed at minimizing overall residual sum of square (RSST) based on a system of six ordinary differential equations was applied to PAC biotransformation profiles with initial benzaldehyde/pyruvate concentration of 100/120 and 30/36 mM. Ten important biotransformation kinetic parameters were then elucidated including the zeroth order activation rate constant due to phosphate buffer species (ka) of (9.38 ± < 0.01) × 10-6% relative PDC activity min-1 mM-1. The validation of this model to independent biotransformation kinetics with initial benzaldehyde/pyruvate concentration of 50/60 mM resulted in relatively good fitting with RSST, mean sum of square error (MSE), and coefficient of determination (R2) values of 662, 17.4, and 0.9863, respectively.
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Affiliation(s)
- Julaluk Khemacheewakul
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Siraphat Taesuwan
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Rojarej Nunta
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
- Division of Food Innovation and Business, Faculty of Agricultural Technology, Lampang Rajabhat University, Lampang, 52100, Thailand
| | - Charin Techapun
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Yuthana Phimolsiripol
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
- Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Pornchai Rachtanapun
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
- Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Kittisak Jantanasakulwong
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
- Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Kritsadaporn Porninta
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Sumeth Sommanee
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Chatchadaporn Mahakuntha
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Thanongsak Chaiyaso
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Phisit Seesuriyachan
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Alissara Reungsang
- Research Group for Development of Microbial Hydrogen Production Process, Khon Kaen University, Khon Kaen, 40002, Thailand
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand
- Academy of Science, Royal Society of Thailand, Bangkok, 10300, Thailand
| | - Ngoc Thao Ngan Trinh
- Department of Food Engineering, Faculty of Food Science and Technology, Nong Lam University - Ho Chi Minh City, Linh Trung Ward, Thu Duc District, Ho Chi Minh City, 720371, Vietnam
| | - Sutee Wangtueai
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon, 74000, Thailand
| | - Sarana Rose Sommano
- Plant Bioactive Compound Laboratory, Faculty of Agriculture, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Noppol Leksawasdi
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.
- Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai, 50100, Thailand.
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22
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Wangtueai S, Phimolsiripol Y, Vichasilp C, Regenstein JM, Schöenlechner R. Optimization of gluten-free functional noodles formulation enriched with fish gelatin hydrolysates. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109977] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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23
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Surin S, You S, Seesuriyachan P, Muangrat R, Wangtueai S, Jambrak AR, Phongthai S, Jantanasakulwong K, Chaiyaso T, Phimolsiripol Y. Optimization of ultrasonic-assisted extraction of polysaccharides from purple glutinous rice bran (Oryza sativa L.) and their antioxidant activities. Sci Rep 2020; 10:10410. [PMID: 32591579 PMCID: PMC7319984 DOI: 10.1038/s41598-020-67266-1] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2020] [Accepted: 06/04/2020] [Indexed: 01/06/2023] Open
Abstract
Purple glutinous rice bran (Kum Doi Saket rice (KUM)) contains high content of edible polysaccharides and anthocyanins and has an excellent antioxidant activity. This research aimed to optimize the extraction of crude polysaccharides from defatted purple glutinous rice bran using an ultrasonic-assisted extraction (UAE) and compared with a hot water extraction (HWE). Results showed that optimal extraction condition was as follows: a defatted rice bran to water ratio of 1:20 w/v, extraction temperature and time of 70 °C for 20 min. Under the optimal extraction condition, the yield of polysaccharide of UAE (4%) was significantly higher than that obtained from the HWE (0.8%). Additionally, antioxidant activities of extracted polysaccharide including IC50 value DPPH, IC50 value ABTS, and FRAP value were 1.09 mg/mL, 2.80 mg/mL and 197 µM Fe2+/g, respectively. It is suggested that the UAE process is promising method to decrease the processing time and to enhance extracted polysaccharide yields by 4 times.
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Affiliation(s)
- Siriluck Surin
- Division of Food and Nutrition, Faculty of Science, Chandrakasem Rajabhat University, Bangkok, 10900, Thailand
| | - SangGuan You
- Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangwon, 210-702, Republic of Korea
| | - Phisit Seesuriyachan
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.,Cluster of Agro Bio-Circular-Green Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Rattana Muangrat
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Sutee Wangtueai
- College of Maritime Studies and Management, Chiang Mai University, Samuth Sakorn, 74000, Thailand
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Suphat Phongthai
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.,Cluster of High Value Product from Thai Rice for Health, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Kittisak Jantanasakulwong
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.,Cluster of Agro Bio-Circular-Green Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Thanongsak Chaiyaso
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.,Cluster of Agro Bio-Circular-Green Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Yuthana Phimolsiripol
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand. .,Cluster of High Value Product from Thai Rice for Health, Chiang Mai University, Chiang Mai, 50100, Thailand. .,Cluster of Agro Bio-Circular-Green Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.
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24
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Chaisuwan W, Jantanasakulwong K, Wangtueai S, Phimolsiripol Y, Chaiyaso T, Techapun C, Phongthai S, You S, Regenstein JM, Seesuriyachan P. Microbial exopolysaccharides for immune enhancement: Fermentation, modifications and bioactivities. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100564] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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25
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Kawee-Ai A, Ritthibut N, Manassa A, Moukamnerd C, Laokuldilok T, Surawang S, Wangtueai S, Phimolsiripol Y, Regenstein JM, Seesuriyachan P. Optimization of simultaneously enzymatic fructo- and inulo-oligosaccharide production using co-substrates of sucrose and inulin from Jerusalem artichoke. Prep Biochem Biotechnol 2018; 48:194-201. [PMID: 29355454 DOI: 10.1080/10826068.2018.1425708] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Prebiotic substances are extracted from various plant materials or enzymatic hydrolysis of different substrates. The production of fructo-oligosaccharide (FOS) and inulo-oligosaccharide (IOS) was performed by applying two substrates, sucrose and inulin; oligosaccharide yields were maximized using central composite design to evaluate the parameters influencing oligosaccharide production. Inulin from Jerusalem artichoke (5-15% w/v), sucrose (50-70% w/v), and inulinase from Aspergillus niger (2-7 U/g) were used as variable parameters for optimization. Based on our results, the application of sucrose and inulin as co-substrates for oligosaccharide production through inulinase hydrolysis and synthesis is viable in comparative to a method using a single substrate. Maximum yields (674.82 mg/g substrate) were obtained with 5.95% of inulin, 59.87% of sucrose, and 5.68 U/g of inulinase, with an incubation period of 9 hr. The use of sucrose and inulin as co-substrates in the reaction simultaneously produced FOS and IOS from sucrose and inulin. Total conversion yield was approximately 67%. Our results support the high value-added production of oligosaccharides using Jerusalem artichoke, which is generally used as a substrate in prebiotics and/or bioethanol production.
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Affiliation(s)
- Arthitaya Kawee-Ai
- a Faculty of Agro-Industry , Chiang Mai University , Chiang Mai , Thailand
| | - Nuntinee Ritthibut
- a Faculty of Agro-Industry , Chiang Mai University , Chiang Mai , Thailand
| | - Apisit Manassa
- a Faculty of Agro-Industry , Chiang Mai University , Chiang Mai , Thailand
| | | | | | - Suthat Surawang
- a Faculty of Agro-Industry , Chiang Mai University , Chiang Mai , Thailand
| | - Sutee Wangtueai
- a Faculty of Agro-Industry , Chiang Mai University , Chiang Mai , Thailand
| | | | - Joe M Regenstein
- b Department of Food Science, College of Agriculture and Life Science , Cornell University , Ithaca , New York , USA
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Laokuldilok T, Potivas T, Kanha N, Surawang S, Seesuriyachan P, Wangtueai S, Phimolsiripol Y, Regenstein JM. Physicochemical, antioxidant, and antimicrobial properties of chitooligosaccharides produced using three different enzyme treatments. FOOD BIOSCI 2017. [DOI: 10.1016/j.fbio.2017.03.004] [Citation(s) in RCA: 63] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Phimolsiripol Y, Siripatrawan U, Teekachunhatean S, Wangtueai S, Seesuriyachan P, Surawang S, Laokuldilok T, Regenstein JM, Henry CJ. Technological properties,in vitrostarch digestibility andin vivoglycaemic index of bread containing crude malva nut gum. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13369] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
| | - Ubonrat Siripatrawan
- Department of Food Technology, Faculty of Science; Chulalongkorn University; Bangkok 10330 Thailand
| | | | - Sutee Wangtueai
- Faculty of Agro-Industry; Chiang Mai University; Chiang Mai 50100 Thailand
| | | | - Suthat Surawang
- Faculty of Agro-Industry; Chiang Mai University; Chiang Mai 50100 Thailand
| | | | - Joe M. Regenstein
- Faculty of Agro-Industry; Chiang Mai University; Chiang Mai 50100 Thailand
- Department of Food Science; Cornell University; Ithacha NY 14853-7201 USA
| | - Christiani Jeyakumar Henry
- Clinical Nutritional Research Centre; Singapore Institute for Clinical Sciences; Singapore 117609 Singapore
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28
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Sookwong P, Suttiarporn P, Boontakham P, Seekhow P, Wangtueai S, Mahatheeranont S. Simultaneous quantification of vitamin E, γ-oryzanols and xanthophylls from rice bran essences extracted by supercritical CO2. Food Chem 2016; 211:140-7. [PMID: 27283617 DOI: 10.1016/j.foodchem.2016.05.001] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [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: 10/21/2015] [Revised: 04/25/2016] [Accepted: 05/01/2016] [Indexed: 11/19/2022]
Abstract
Since the nutrition value of rice is diminished during rice processing, technology that can preserve and sustain functional compounds is necessary. In this study, supercritical carbon dioxide (SC-CO2) extraction was optimized for operational conditions (time, temperature, pressure and modifier) to extract vitamin E, γ-oryzanols and xanthophylls from rice bran. The simultaneous quantification of the compounds was developed using high-performance liquid chromatography with diode array and fluorescence detectors. Central composite design and respond surface methodology were applied to achieve optimum extraction conditions. The optimized conditions were 60min, 43°C, 5420psi with 10% ethanol as a modifier. Pigmented rice bran extracts contained greater amounts of functional phytochemicals than non-pigmented rice bran extracts (0.68, 1410, and non-detectable μg/g compared with 16.65, 2480, and 0.10μg/g of vitamin E, γ-oryzanols and xanthophylls in pigmented and non-pigmented ones, respectively). SC-CO2 extraction with modifier would be promising for preparation of phytochemical essences for therapeutic purpose.
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Affiliation(s)
- Phumon Sookwong
- Rice and Cereal Chemistry Research Laboratory, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.
| | - Panawan Suttiarporn
- Faculty of Science, Energy and Environment, King Mongkut's University of Technology North Bangkok, Rayong Campus, Rayong 21120, Thailand.
| | - Pittayaporn Boontakham
- Rice and Cereal Chemistry Research Laboratory, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.
| | - Pattawat Seekhow
- Rice and Cereal Chemistry Research Laboratory, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.
| | - Sutee Wangtueai
- Division of Marine Product Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand.
| | - Sugunya Mahatheeranont
- Rice and Cereal Chemistry Research Laboratory, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; Center of Excellence for Innovation in Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.
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Wangtueai S, Vichasilp C, Pankasemsuk T, Theanjumpol P, Phimolsiripol Y. Kinetics and Nondestructive Measurement of Total Volatile Basic Nitrogen and Thiobarbituric Acid-Reactive Substances in Chilled Tabtim Fish Fillets Using Near Infrared Spectroscopy (NIRS). ACTA ACUST UNITED AC 2016. [DOI: 10.18178/ijfe.2.1.16-20] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Wangtueai S, Noomhorm A, Regenstein JM. Effect of microbial transglutaminase on gel properties and film characteristics of gelatin from lizardfish (Saurida spp.) scales. J Food Sci 2010; 75:C731-9. [PMID: 21535584 DOI: 10.1111/j.1750-3841.2010.01835.x] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The addition of microbial transglutaminase (MTGase) generally increased the gel strength of lizardfish (Saurida spp.) scale gelatin gels (P≤0.05) with an increase in gel strength with the addition of MTGase up to 0.5% (w/v). The texture profile analysis compression tests of lizardfish scale gelatin gel with and without MTGase were studied to determine their effects on gel characteristics. MTGase added to the gels decreased the band intensity of the β- and α-components with increasing concentrations of enzyme. Gel microstructures with various concentration of MTGase showed denser strands in the gels with enzyme compared with the looser stands in non-enzyme-treated gel samples. Films cast from lizardfish scale gelatin with and without 0.5% MTGase and bovine gelatin films were transparent and flexible. The lizardfish gelatin films were all slightly yellowish while the bovine gelatin films were clearer. The L value of bovine gelatin films had the highest value (P≤0.05) whereas lizardfish scale gelatin films with and without enzyme were not significantly different (P>0.05) for L, a, and b values and ΔE. The film's mechanical properties included tensile strength (TS) and elongation at break (E) were not significantly different (P > 0.05) for E and the films of lizardfish scale gelatin showed higher TS than the films without enzyme added (P ≤ 0.05). The water vapor permeability of films from lizardfish scale gelatin with and without 0.5% MTGase and bovine gelatin films were 21.0 ± 0.17, 26.3 ± 0.79, and 25.8 ± 0.09 g·mm/m(2)·d·kPa, respectively, while the oxygen transmission rate of all 3 types of films were less than 50 cc O(2)/m(2)·d.
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Affiliation(s)
- Sutee Wangtueai
- Faculty of Agricultural Technology, Burapha Univ., Sakaeo Campus, Watthananakhon, Sakaeo 27160, Thailand
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