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Siripongvutikorn S, Pumethakul K, Yupanqui CT, Seechamnanturakit V, Detarun P, Utaipan T, Sirinupong N, Chansuwan W, Wittaya T, Samakradhamrongthai RS. Phytochemical Profiling and Antioxidant Activities of the Most Favored Ready-to-Use Thai Curries, Pad-Ka-Proa (Spicy Basil Leaves) and Massaman. Foods 2024; 13:582. [PMID: 38397559 PMCID: PMC10887624 DOI: 10.3390/foods13040582] [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: 01/16/2024] [Revised: 02/05/2024] [Accepted: 02/07/2024] [Indexed: 02/25/2024] Open
Abstract
Food is one of the factors with the highest impact on human health. Today, attention is paid not only to food properties such as energy provision and palatability but also to functional aspects including phytochemical, antioxidant properties, etc. Massaman and spicy basil leaf curries are famous Thai food dishes with a good harmony of flavor and taste, derived from multiple herbs and spices, including galangal rhizomes, chili pods, garlic bulbs, peppers, shallots, and coriander seeds, that provide an array of health benefits. The characterization of phytochemicals detected by LC-ESI-QTOF-MS/MS identified 99 components (Masaman) and 62 components (spicy basil leaf curry) such as quininic acid, hydroxycinnamic acid, luteolin, kaempferol, catechin, eugenol, betulinic acid, and gingerol. The cynaroside and luteolin-7-O-glucoside found in spicy basil leaf curry play a key role in antioxidant activities and were found at a significantly higher concentration than in Massaman curry. Phenolic and flavonoid compounds generally exhibit a bitter and astringent taste, but all the panelists scored both curries higher than 7 out of 9, confirming their acceptable flavor. Results suggest that the Massaman and spicy basil leaves contain various phytochemicals at different levels and may be further used as functional ingredients and nutraceutical products.
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Affiliation(s)
- Sunisa Siripongvutikorn
- Centre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (K.P.); (C.T.Y.); (V.S.); (P.D.); (N.S.); (W.C.)
| | - Kanyamanee Pumethakul
- Centre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (K.P.); (C.T.Y.); (V.S.); (P.D.); (N.S.); (W.C.)
| | - Chutha Takahashi Yupanqui
- Centre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (K.P.); (C.T.Y.); (V.S.); (P.D.); (N.S.); (W.C.)
| | - Vatcharee Seechamnanturakit
- Centre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (K.P.); (C.T.Y.); (V.S.); (P.D.); (N.S.); (W.C.)
| | - Preeyabhorn Detarun
- Centre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (K.P.); (C.T.Y.); (V.S.); (P.D.); (N.S.); (W.C.)
| | - Tanyarath Utaipan
- Department of Science, Faculty of Science and Technology, Pattani Campus, Prince of Songkla University, Muang, Rusamilae 94000, Pattani, Thailand;
| | - Nualpun Sirinupong
- Centre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (K.P.); (C.T.Y.); (V.S.); (P.D.); (N.S.); (W.C.)
| | - Worrapanit Chansuwan
- Centre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (K.P.); (C.T.Y.); (V.S.); (P.D.); (N.S.); (W.C.)
| | - Thawien Wittaya
- Center of Excellence in Bio-Based Materials and Packaging Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand;
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Siripongvutikorn S, Pumethakul K, Yupanqui CT, Seechamnanturakit V, Detarun P, Utaipan T, Sirinupong N, Chansuwan W, Wittaya T, Samakradhamrongthai RS. Antioxidant and Nitric Oxide Inhibitory Activity of the Six Most Popular Instant Thai Curries. Foods 2024; 13:178. [PMID: 38254479 PMCID: PMC10814089 DOI: 10.3390/foods13020178] [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: 11/14/2023] [Revised: 12/26/2023] [Accepted: 12/31/2023] [Indexed: 01/24/2024] Open
Abstract
All living organisms undergo molecular damage by free radical products. Disrupting the balance between antioxidants and free radicals leads to greater risks of diabetes, hypertension, stroke, and cancer. Consumption of curries containing various herbs and spices provides antioxidant and anti-inflammatory benefits which promote health. The antioxidant and nitric oxide (NO) inhibitory properties of six popular Thai curries, including green curry (G), Panang curry (P), Massaman curry (M), spicy basil leaf curry (SB), southern sour curry (SS), and southern spicy yellow curry (SY) were determined. All six curries contained phenolic and flavonoid compounds and provided antioxidant activity based on electron transfer and hydrogen atom donor properties, as well as having the ability to reduce oxidized metal. The highest antioxidant value was found in SB, followed by M, SS, and SY. The replacement of sugar with dried stevia powder at 50% (Re) improved antioxidant activity. The ORAC assay provided five times higher results than DPPH, ABTS, and FRAP. Extracts of all curries at 1 mg/mL on the macrophage cell line RAW 264.7 showed no cytotoxicity. The highest NO inhibition was found in SB (p < 0.05). All curry extracts contained quercetin, kaempferol, luteolin, and apigenin. The six selected popular Thai curries had antioxidant and anti-inflammatory health benefits. Nutraceuticals, functional foods, and the ingredients of each raw material and curry powder should be further investigated.
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Affiliation(s)
- Sunisa Siripongvutikorn
- Centre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand; (K.P.); (C.T.Y.); (V.S.); (P.D.); (N.S.); (W.C.)
| | - Kanyamanee Pumethakul
- Centre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand; (K.P.); (C.T.Y.); (V.S.); (P.D.); (N.S.); (W.C.)
| | - Chutha Takahashi Yupanqui
- Centre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand; (K.P.); (C.T.Y.); (V.S.); (P.D.); (N.S.); (W.C.)
| | - Vatcharee Seechamnanturakit
- Centre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand; (K.P.); (C.T.Y.); (V.S.); (P.D.); (N.S.); (W.C.)
| | - Preeyabhorn Detarun
- Centre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand; (K.P.); (C.T.Y.); (V.S.); (P.D.); (N.S.); (W.C.)
| | - Tanyarath Utaipan
- Department of Science, Faculty of Science and Technology, Prince of Songkla University, Pattani Campus, Rusamilae, Muang, Pattani 94000, Thailand;
| | - Nualpun Sirinupong
- Centre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand; (K.P.); (C.T.Y.); (V.S.); (P.D.); (N.S.); (W.C.)
| | - Worrapanit Chansuwan
- Centre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand; (K.P.); (C.T.Y.); (V.S.); (P.D.); (N.S.); (W.C.)
| | - Thawien Wittaya
- Center of Excellence in Bio-Based Materials and Packaging Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand;
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Suksanga A, Siripongvutikorn S, Leelawattana R, Yupanqui CT, Idowu AO. Assessment of Biological Activities, Acute and Sub-chronic Toxicity of Liang (Gnetum gnemon var. tenerum) Leaves Powder, a Natural Product. Biol Pharm Bull 2023; 46:1666-1675. [PMID: 37899249 DOI: 10.1248/bpb.b23-00208] [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] [Indexed: 10/31/2023]
Abstract
Gnetum gnemon var. tenerum (Gnetaceae) is a shrub plant native to South-East Asia. In Thailand, Liang leaves are commonly consumed in South of Thailand as vegetable. According to literature, they have an antihyperglycemic capacity because of their rich chlorophyll, fiber, and protein. However, there is need to assess the safety since natural food products are not completely devoid of toxicity. This study aimed to assess the biological activities as well as the acute and sub-chronic oral toxicity of Liang leaves powder (LLP). The evaluation of LLP for acute oral toxicity was performed at dose level 2000 mg/kg body weight in Wistar rats while the sub-chronic oral toxicity of LLP was performed at the effective dose (1.47 g/kg) for antihyperglycemic property according to Organisation for Economic Co-operation and Development (OECD)-425. The results showed that LLP demonstrated anti-inflammatory activities. It also showed no clinical signs of toxic effects and mortality in rats throughout 90 d. Thus, LLP could be classified in GHS category 5 which are of relatively low acute toxicity and then the lethal dose, 50% (LD50) cut off at 5000 mg/kg body weight to infinity (∞). Administration of LLP to the experimental rats significantly increased (p < 0.05) the concentration of triglyceride and increased concentration of creatinine as a result of kidney malfunction was also noticed in the experimental rats. Hematological alteration was not noticed in the treated female rats, but red blood cell, hemoglobin and hematocrit concentrations significantly increased in the treated male rats. The study concludes that sub-chronic administration of 1.47 g/kg LLP is relatively safe.
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Affiliation(s)
- Anunya Suksanga
- Functional Food and Nutrition Program, Faculty of Agro-Industry, Prince of Songkla University
| | - Sunisa Siripongvutikorn
- Center of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University
| | | | - Chutha Takahashi Yupanqui
- Center of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University
| | - Ayodeji Oluwafemi Idowu
- Department of Biochemistry, Faculty of Basic Medical Sciences, Federal University of Health Sciences
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Junsara K, Yupanqui CT, Kawee-ai A, Samakradhamrongthai RS. Fortification of Crude Protein Extract from Sung Yod and Hom Rajinee Rice Brans in the Development of Functional Jelly Products. Foods 2023; 12:foods12061138. [PMID: 36981064 PMCID: PMC10048085 DOI: 10.3390/foods12061138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 02/18/2023] [Accepted: 03/03/2023] [Indexed: 03/11/2023] Open
Abstract
Rice bran protein (RBP) has shown good nutritional and biological values. The present study aimed to determine the functional properties of rice bran crude protein (RBCP) and apply RBCP to a rice jelly recipe to improve the jelly quality and make it an acceptable product for consumers. The design used in the jelly formulation was a central composite design. The freeze-dried crude protein of Sung Yod (SY; 0.00–0.50%) and Hom Rajinee (HR; 0.00–0.50%) rice brans were applied to the rice jelly recipe. The crude protein extract significantly influenced the physicochemical, sensory, and angiotensin I converting enzyme (ACE)-inhibitory activity of the developed jellies (p < 0.05). The optimized jelly contained 0.11% SY and 0.50% HR crude protein extract. The rice jelly fortified with lyophilized RBCP presented a high content of bioactive compounds (phenolic and flavonoids) with antioxidant activity and ACE-inhibitory activity. Therefore, the crude protein extract of rice brans is a potential raw material that can be used in jelly products as a cheap material to improve the jelly’s nutritional quality without affecting consumer acceptability. The outcome of the present investigation confirms that rice bran extracts may have the potential to be further exploited as ingredients in foods.
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Affiliation(s)
- Kanthaporn Junsara
- Functional Food and Nutrition Program, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand
| | - Chutha Takahashi Yupanqui
- Functional Food and Nutrition Program, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand
- Center of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand
| | - Arthitaya Kawee-ai
- Department of Cannabis and Medicinal Plants for Local Development, Graduate School, Payap University, Chiang Mai 50000, Thailand
- Cluster of High Value Products from Thai Rice and Plant for Health, Chiang Mai University, Chiang Mai 50100, Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Rajnibhas Sukeaw Samakradhamrongthai
- Center of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand
- Cluster of High Value Products from Thai Rice and Plant for Health, Chiang Mai University, Chiang Mai 50100, Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Correspondence: ; Tel.: +66-5394-8228
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Bakasatae N, Sangkaew W, Kunworarath N, Ontong JC, Phoopha S, Takahashi Yupanqui C, Voravuthikunchai SP, Joycharat N. The Standardized Wood Extract of Albizia myriophylla: Its Potential as an Active Ingredient in an Anti-inflammatory Herbal Gel Formulation. Planta Med 2022; 88:964-974. [PMID: 34359081 DOI: 10.1055/a-1535-2230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Albizia myriophylla has been used in Thai folk medicine for treating inflammation-related diseases. The wood of this medicinal plant is traditionally used as a single herbal drug in the form of an aqueous decoction and as a component in several Thai herbal formulations for the remedy of fever, sore throat, and aphthous ulcers. This study aimed to evaluate in vivo the anti-inflammatory potential and possible mechanism of action of the standardized wood extract of A. myriophylla as well as to investigate the anti-inflammatory activity and physicochemical properties of the developed herbal gel formulation containing standardized wood extract of A. myriophylla. Results of quantitative HPLC analysis demonstrated that the standardized wood extract of A. myriophylla contained 22.95 mg/g of 8-methoxy-7,3',4'-trihydroxyflavone, a bioactive marker compound of A. myriophylla. The standardized wood extract of A. myriophylla (1% w/v) exhibited remarkable inhibition (54.4 - 80.3%) in the croton oil model of topical inflammation at all assessment times, comparable to standard indomethacin (55.3 - 63.6%). Real-time quantitative reverse transcription-polymerase chain reaction was performed to clarify the anti-inflammatory mechanism of standardized wood extract of A. myriophylla, and the result showed that this standardized extract decreased lipopolysaccharide-induced nitric oxide synthase mRNA levels in a dose-dependent manner. The developed herbal gel containing standardized wood extract of A. myriophylla (1% w/w) had good physicochemical characteristics and exhibited potent inhibition (51.4 - 77.8%) of inflammation in a rat ear edema model at all assessment times, comparable to indomethacin gel (33.3 - 40.5%). The notable anti-inflammatory activity of standardized wood extract of A. myriophylla and its developed herbal gel formulation indicates their potential application as natural anti-inflammatory agents.
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Affiliation(s)
- Nazneen Bakasatae
- Traditional Thai Medical Research and Innovation Center, Faculty of Traditional Thai Medicine, Prince of Songkla University, Songkhla, Thailand
| | - Warissara Sangkaew
- Traditional Thai Medical Research and Innovation Center, Faculty of Traditional Thai Medicine, Prince of Songkla University, Songkhla, Thailand
| | - Nongluk Kunworarath
- Traditional Thai Medical Research and Innovation Center, Faculty of Traditional Thai Medicine, Prince of Songkla University, Songkhla, Thailand
| | - Julalak Chorachoo Ontong
- Cosmetic Technology and Dietary Supplement Products Program, Faculty of Agro and Bio Industry, Thaksin University, Phatthalung, Thailand
| | - Sathianpong Phoopha
- Traditional Thai Medical Research and Innovation Center, Faculty of Traditional Thai Medicine, Prince of Songkla University, Songkhla, Thailand
| | - Chutha Takahashi Yupanqui
- Interdisciplinary Graduate School of Nutraceutical and Functional Food, Prince of Songkla University, Songkhla, Thailand
| | - Supayang Piyawan Voravuthikunchai
- Excellent Research Laboratory on Natural Products, Faculty of Science and Natural Product Research Center of Excellence, Prince of Songkla University, Songkhla, Thailand
- Division of Biological Science, Faculty of Science, Prince of Songkla University, Songkhla, Thailand
| | - Nantiya Joycharat
- Traditional Thai Medical Research and Innovation Center, Faculty of Traditional Thai Medicine, Prince of Songkla University, Songkhla, Thailand
- Excellent Research Laboratory on Natural Products, Faculty of Science and Natural Product Research Center of Excellence, Prince of Songkla University, Songkhla, Thailand
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Tangsuksan P, Chuerduangphui J, Takahashi Yupanqui C, Srichana T, Hitakomate E, Pientong C, Ekalaksananan T, Nittayananta W. Mucoadhesive film containing α-mangostin shows potential role in oral cancer treatment. BMC Oral Health 2021; 21:512. [PMID: 34629065 PMCID: PMC8504111 DOI: 10.1186/s12903-021-01845-0] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Accepted: 09/22/2021] [Indexed: 11/23/2022] Open
Abstract
Background Oral cancer is often preceded by a mucosal lesion called an oral potentially malignant disorder (OPMD). Many plant-derived compounds are of value in medicine. The objectives of this study were to develop a soluble mucoadhesive film containing α-mangostin (α-MG), a compound extracted from the peel of mangosteen fruit, and determine its activities against oral cancer cells, against human papillomavirus type 16 (HPV-16) pseudovirus, and its anti-inflammatory properties. Methods A soluble mucoadhesive film containing α-MG was prepared. Oral squamous carcinoma cell line (SCC25), murine macrophage cells (RAW264.7), and human gingival fibroblast cell line were cultured. Anticancer activity and viability of SCC25 cells in response to α-MG film solution were determined by MTT assay. HPV-16 pseudovirus was constructed and effects of the film solution on attachment and post-attachment steps of the infection were investigated. Anti-inflammatory activity was assessed by nitric oxide (NO) inhibition. Fibroblast cell migration was determined by in vitro scratch assay. Results The soluble α-MG film showed cytotoxic effects on SCC25 cells in concentration > 125 µg/ml with IC50 of 152.5 µg/ml. Antiviral activity against HPV-16 pseudovirus was observed at attachment step, but not at post-attachment step. The film also possessed a strong anti-inflammatory effect and promoted wound healing without cytotoxicity. Conclusions Mucoadhesive film containing α-MG has a cytotoxic effect on oral squamous carcinoma cell line and an inhibitory effect on HPV-16 pseudovirus at attachment step. The α-MG film also shows a potent anti-inflammatory activity and enhances wound healing. Thus, the soluble α-MG film may have a potential role in treating oral cancer.
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Affiliation(s)
| | | | - Chutha Takahashi Yupanqui
- Center of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Teerapol Srichana
- Drug Delivery System Excellence Center, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat Yai, Songkhla, Thailand.,Department of Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | | | - Chamsai Pientong
- Department of Microbiology, Faculty of Medicine, Khon Kaen University, Khon Kaen, Thailand.,HPV and EBV and Carcinogenesis Research Group, Khon Kaen University, Khon Kaen, Thailand
| | - Tipaya Ekalaksananan
- Department of Microbiology, Faculty of Medicine, Khon Kaen University, Khon Kaen, Thailand.,HPV and EBV and Carcinogenesis Research Group, Khon Kaen University, Khon Kaen, Thailand
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Chetachukwu AS, Thongraung C, Yupanqui CT. Development of reduced‐fat coconut yoghurt: physicochemical, rheological, microstructural and sensory properties. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12600] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Adegoke Samuel Chetachukwu
- Interdisciplinary Graduate School of Nutraceutical and Functional Food Prince of Songkla University, Hat Yai Songkhla 90110 Thailand
| | - Chakree Thongraung
- Department of Food Technology Faculty of Agro‐Industry Prince of Songkla University, Hat Yai Songkhla 90110 Thailand
| | - Chutha Takahashi Yupanqui
- Interdisciplinary Graduate School of Nutraceutical and Functional Food Prince of Songkla University, Hat Yai Songkhla 90110 Thailand
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Pansai N, Chakree K, Takahashi Yupanqui C, Raungrut P, Yanyiam N, Wichienchot S. Gut microbiota modulation and immune boosting properties of prebiotic dragon fruit oligosaccharides. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14230] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Nattha Pansai
- Faculty of Agro‐Industry Prince of Songkla University Hat Yai, Songkhla 90112 Thailand
| | - Korawan Chakree
- Interdisciplinary Graduate School of Nutraceutical and Functional Food (IGS‐NFF) Prince of Songkla University Hat Yai, Songkhla 90112 Thailand
| | - Chutha Takahashi Yupanqui
- Interdisciplinary Graduate School of Nutraceutical and Functional Food (IGS‐NFF) Prince of Songkla University Hat Yai, Songkhla 90112 Thailand
| | - Pritsana Raungrut
- Department of Biomedical Sciences, Faculty of Medicine Prince of Songkla University Songkhla 90110 Thailand
| | - Niracha Yanyiam
- Department of Pharmacology, Faculty of Science Prince of Songkla University Songkhla 90110 Thailand
| | - Santad Wichienchot
- Interdisciplinary Graduate School of Nutraceutical and Functional Food (IGS‐NFF) Prince of Songkla University Hat Yai, Songkhla 90112 Thailand
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Owolabi IO, Chakree K, Takahashi Yupanqui C. Bioactive components, antioxidative and anti‐inflammatory properties (on RAW 264.7 macrophage cells) of soaked and germinated purple rice extracts. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14148] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Iyiola Oluwakemi Owolabi
- Interdisciplinary Graduate School of Nutraceutical and Functional Food (IGS‐NFF) Prince of Songkla University Hat‐Yai Songkhla 90112 Thailand
| | - Korawan Chakree
- Interdisciplinary Graduate School of Nutraceutical and Functional Food (IGS‐NFF) Prince of Songkla University Hat‐Yai Songkhla 90112 Thailand
| | - Chutha Takahashi Yupanqui
- Interdisciplinary Graduate School of Nutraceutical and Functional Food (IGS‐NFF) Prince of Songkla University Hat‐Yai Songkhla 90112 Thailand
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Owolabi IO, Saibandith B, Wichienchot S, Yupanqui CT. Nutritional compositions, polyphenolic profiles and antioxidant properties of pigmented rice varieties and adlay seeds enhanced by soaking and germination conditions. FFHD 2018. [DOI: 10.31989/ffhd.v8i12.564] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Background: Pigmented rice varieties are gaining interest due to their superior nutritional and phenolic properties compared to white rice varieties. With the rising risk of diabetes, cereals with higher protein contents should be consumed with rice. Adlay is one of the underutilized crops with higher protein contents and other functional properties. The germination process is one of the easy and innovative techniques for improving functional properties in seeds. In this study, two pigmented rice varieties and adlay seeds were soaked (24 h) and germinated for 12, 24, 36, and 48 h. The physicochemical properties, polyphenolic profiles, and the antioxidant activities of these samples were evaluated.Results: Purple rice (PR) demonstrated the highest values for polyphenolic contents, with 9 compounds detected for antioxidant activities. There were 6 compounds detected for red rice (RR). The adlay seeds had the least concentrations of phenolic compounds, with 6 compounds and higher nutritional properties identified. New compounds were synthesized. Among the rice samples, 24 h soaking (S24) gave the best results for phenolic and antioxidant properties, with 24 h germination in adlay seeds. 48 h germination yielded better results for the nutritional values in all the samples.Conclusion: The present study demonstrates how the process of soaking is a cheap and less time-consuming process of improving bioactive compounds and antioxidant activities in pigmented rice varieties and adlay seeds. Keywords: polyphenols; antioxidant; pigmented rice; adlay; germination.
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Wintachai P, Paosen S, Yupanqui CT, Voravuthikunchai SP. Silver nanoparticles synthesized with Eucalyptus critriodora ethanol leaf extract stimulate antibacterial activity against clinically multidrug-resistant Acinetobacter baumannii isolated from pneumonia patients. Microb Pathog 2018; 126:245-257. [PMID: 30445131 DOI: 10.1016/j.micpath.2018.11.018] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [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: 05/29/2018] [Revised: 11/10/2018] [Accepted: 11/12/2018] [Indexed: 11/28/2022]
Abstract
The increasing multidrug resistance of Acinetobacter baumannii has been highlighted as a worldwide therapeutic problem. Despite the wide range of studies on green synthesis of silver nanoparticles, there is currently no alternative treatment for MDR A. baumannii infection. This study investigated the potential of silver nanoparticles synthesized with Eucalyptus critriodora leaf extract as an inhibitor of MDR A. baumannii infection. The results demonstrated that silver nanoparticles synthesized with E. critriodora leaf extract triggered MDR A. baumannii DNA condensation, induced bacterial cell death and had a significant effect on biofilm formation, biofilm-grown cells, bacterial attachment and invasion of human lung cells in a concentration dependent manner. Silver nanoparticles synthesized with E. critriodora leaf extract had no obvious effects on the viability of human lung cells. The synthesized silver nanoparticles inhibited MDR A. baumannii infection by approximately 90% without cytotoxicity with a 50% effective concentration of 0.028 μg/ml. Thus silver nanoparticles with E. critriodora leaf extract had the potential to be a promising anti-MDR A. baumannii agent for effective treatment and they point the way to further development of a wide range of effective biomedical applications.
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Affiliation(s)
- Phitchayapak Wintachai
- Excellence Research Laboratory on Natural Products, Faculty of Science, Natural Product Research Center of Excellence, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand; School of Science, Walailak University, Nakhon Si Thammarat, 80161, Thailand
| | - Supakit Paosen
- Excellence Research Laboratory on Natural Products, Faculty of Science, Natural Product Research Center of Excellence, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand; Department of Microbiology, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand
| | - Chutha Takahashi Yupanqui
- Interdisciplinary Graduate School of Nutraceutical and Functional Food, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand
| | - Supayang Piyawan Voravuthikunchai
- Excellence Research Laboratory on Natural Products, Faculty of Science, Natural Product Research Center of Excellence, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand; Department of Microbiology, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand.
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Budseekoad S, Takahashi Yupanqui C, Alashi AM, Aluko RE, Youravong W. Anti-allergic activity of mung bean (Vigna radiata (L.) Wilczek) protein hydrolysates produced by enzymatic hydrolysis using non-gastrointestinal and gastrointestinal enzymes. J Food Biochem 2018; 43:e12674. [PMID: 31353487 DOI: 10.1111/jfbc.12674] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [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: 06/20/2018] [Revised: 08/21/2018] [Accepted: 08/22/2018] [Indexed: 02/01/2023]
Abstract
Mung bean seed is a well-known plant protein consumed in Asian countries but the protein is usually retrieved as a waste product during starch production. This study investigated the anti-allergic property of mung bean protein hydrolysates (MBPH) produced by enzymatic hydrolysis using non-gastrointestinal (non-GI), GI and a combination of non-GI+GI enzymes. The hydrolysates were investigated for any anti-allergic property by detecting the amount of β-hexosaminidase released in RBL-2H3 cells, and complemented with the MTT assay to show cell viability. It was found that MBPH hydrolyzed by a combination of flavourzyme (non-GI enzyme) and pancreatin (GI enzyme) exhibited the highest anti-allergic activity (135.61%), followed by those produced with alcalase, a non-GI enzyme (121.74%) and 80.32% for pancreatin (GI enzyme). Minimal toxicity (<30%) of all hydrolysates on RBL-2H3 cells line was observed. The results suggest that MBPH can potentially serve as a hypoallergenic food ingredient or supplement. PRACTICAL APPLICATIONS: Mung bean (Vigna radiata L. (Wilczek)) is also known as "green gram" and it is an excellent source of protein. The major mung bean storage proteins are the globulin, albumin and legumin, which are also referred to as legume allergens. Our study showed that mung bean peptides obtained after enzymatic hydrolysis influenced β-hexosaminidase inhibition without any toxic effect on RBL-2H3 cells. This indicates that mung bean allergenicity can be reduced after enzymatic hydrolysis and the protein hydrolysates could be as a hypoallergic food, ingredient, supplement and/or protein substitute in the formulation of food products.
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Affiliation(s)
- Siriporn Budseekoad
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand.,Center of Excellence in Membrane Science and Technology, Prince of Songkla University, Hat Yai, Thailand
| | - Chutha Takahashi Yupanqui
- Interdisciplinary Graduate School of Nutraceutical and Functional Food, Learning Resources Center, Prince of Songkla University, Hat Yai, Thailand
| | - Adeola M Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Wirote Youravong
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand.,Center of Excellence in Membrane Science and Technology, Prince of Songkla University, Hat Yai, Thailand
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Budseekoad S, Yupanqui CT, Sirinupong N, Alashi AM, Aluko RE, Youravong W. Structural and functional characterization of calcium and iron-binding peptides from mung bean protein hydrolysate. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.07.041] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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Ashaolu TJ, Saibandith B, Yupanqui CT, Wichienchot S. Human colonic microbiota modulation and branched chain fatty acids production affected by soy protein hydrolysate. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13916] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
| | - Bandhita Saibandith
- Interdisciplinary Graduate School of Nutraceutical and Functional Food (IGS-NFF); Prince of Songkla University; Hat Yai, Songkhla 90112 Thailand
| | - Chutha Takahashi Yupanqui
- Interdisciplinary Graduate School of Nutraceutical and Functional Food (IGS-NFF); Prince of Songkla University; Hat Yai, Songkhla 90112 Thailand
| | - Santad Wichienchot
- Interdisciplinary Graduate School of Nutraceutical and Functional Food (IGS-NFF); Prince of Songkla University; Hat Yai, Songkhla 90112 Thailand
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15
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Bakasatae N, Kunworarath N, Takahashi Yupanqui C, Voravuthikunchai SP, Joycharat N. Bioactive components, antioxidant, and anti-inflammatory activities of the wood of Albizia myriophylla. Revista Brasileira de Farmacognosia 2018. [DOI: 10.1016/j.bjp.2018.05.010] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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16
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Adegoke SC, Thongraung C, Yupanqui CT. Effect of short chain inulin on the rheological and sensory characteristics of reduced fat set coconut milk yoghurt. J Texture Stud 2018; 49:434-447. [PMID: 29935092 DOI: 10.1111/jtxs.12351] [Citation(s) in RCA: 12] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2017] [Revised: 05/20/2018] [Accepted: 06/05/2018] [Indexed: 12/17/2022]
Abstract
The effect of short-chain inulin on the rheological and sensory properties of reduced fat set coconut milk yoghurt was studied with whole fat coconut milk yoghurt as reference. The concentration of short-chain inulin was varied at 0, 5, 10, 15, and 20% w/v respectively. All the yoghurt samples displayed higher elastic modulus G' than viscous modulus G". However, 15% inulin yoghurt had the highest value for G' & G". The 15 and 20% inulin yoghurts displayed high yield stress (1036.7 ± 2.39 & 368.23 ± 0.30 Pa). Addition threshold of 15% was established, beyond this level there was a significant decrease in the yield stress, firmness, cohesiveness and consistency values of the reduced fat yoghurts. Using Pearson correlation analysis, no correlation was observed between firmness and yield stress, Similarly, there was significant correlation between the yield stress and instrumental viscosity r = 0.957; p < 0.01. Furthermore, all yoghurt samples displayed strain thinning behavior except whole fat yoghurt. Carbohydrate was affected by inulin incorporation. Addition of short chain inulin improved sensorial characteristics such as taste, and flavor, but did not display significant difference in color and odor of yoghurt samples. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Samuel Chetachukwu Adegoke
- Interdisciplinary graduate school of Nutraceutical and Functional food, Faculty of Agro-Industry, Prince of Sonkla University
| | - Chakree Thongraung
- Department of Food science and Technology, Faculty of Agro-Industry, Prince of Songkla University
| | - Chutha Takahashi Yupanqui
- Interdisciplinary graduate school of Nutraceutical and Functional food, Faculty of Agro-Industry, Prince of Sonkla University
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Saetan P, Usawakesmanee W, Siripongvutikorn S, Yupanqui CT. Reduction of safrole content of Cinnamomum porrectum leaves by blanching and the effect on the antioxidant and anti-inflammatory activities of its herbal tea. FFHD 2017. [DOI: 10.31989/ffhd.v7i12.382] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Background: Cinnamomum porrectum (C. porrectum) is an aromatic medicinal plant from southern Thailand. While many Cinnamomum species demonstrate medicinal properties such as anti-inflammatory effects, some species are known to contain safrole, a group 2B carcinogen. Although the leaves of C. porrectum are used to produce herbal tea, there is no scientific data to support its properties as a functional food or any guarantee of its safety.Objective: To determine the effect of blanching before drying of C. porrectum leaves on their safrole content, phenolic profile, total phenolic content (TPC), and total flavonoid content (TFC), antioxidant and anti-inflammatory activities were compared to leaves dried with hot air.Methods: In the first part of the study, the leaves were dried in three conditions: freeze dried (F), hot air dried at 60 oC (C), and blanched for 60 seconds at 100 oC (B) before being dried at 60 oC until the moisture content reached 5-7% and then were ground and sieved to make powders. The F, C, and B were extracted by methanol and redefined as FM, CM, and BM, for the determination of their chemical constituents by GC-MS using C. porrectum wood oil (CWO) as the safrole standard. In the second part of the study, the C and B powders were analyzed for their proximate composition and were also used to make herbal tea infusions (CT and BT respectively) which were analyzed for their phenolic profile, TPC, TFC, antioxidant activities, cytotoxicity, and anti-inflammatory activity in RAW 264.7 cells.Results: Significantly decreased safrole contents of 89% and 82% were found in the BM sample when compared with CM and FM respectively. The CT and BT had similar phenolic profiles but different contents. The TPC, TFC, ABTS, and FRAP activities, in addition to cell viability and the nitric oxide inhibition of BT were higher than that of CT.Conclusion: The results demonstrate how blanching C. porrectum leaves before drying can decrease the safrole content when compared to freeze dried and hot air-dried leaves, thereby leading to a decrease of cytotoxicity in RAW 264.7 cells. Additionally, BT demonstrated a more intense phenolic profile, TPC, ABTS, and FRAP compared with the un-blanched control sample.Keywords: C. porrectum, freeze drying, hot air drying, blanching before drying, safrole, RAW 264.7 cells.
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Phantuwong N, Thongraung C, Yupanqui CT. Enzymatic hydrolysis on protein and β-glucan content of Sang-yod rice bran hydrolysates and their anti-inflammatory activity on RAW 264.7 cells. FFHD 2017. [DOI: 10.31989/ffhd.v7i12.388] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Background: Research focusing on the improvement of the utilization of rice bran is increasing due to its nutritional properties. Several biological activities of rice bran hydrolysates and its constituents have been reported. Sang-yod rice, a local rice variety in Southern of Thailand, is a pigmented rice. Furthermore, its bran has high nutritive value and health beneficial components. Accordingly, there is growing interest in transforming this by-product into a functional food ingredient.Objective: To investigate the effect of enzymatic hydrolysis processes on the digestion of protein and β-glucan and evaluate anti-proinflammatory properties of selected hydrolysates on RAW 264.7 macrophage cells.Method: Sang-yod rice bran hydrolysates were obtained using a single or co-enzymatic hydrolysis process and sequential hydrolysis process using amyloglucosidase and protease G6. Effects of enzyme concentration (3-5% v/w) and hydrolysis duration (30, 60, and 120 min) on soluble protein and β-glucan contents of obtained rice bran hydrolysates were evaluated. The selected rice bran hydrolysates were evaluated for their cell viability and inhibition against NO and pro-inflammatory cytokines generation on RAW 264.7 mouse macrophage cell lines. Results: Protein content (0.59-3.37 %) of the rice bran hydrolysates (RBHs) was increased by increasing of enzyme concentration (3-5% v/w) and hydrolysis time (60-120 min). However, the β-glucan content (0.88-4.63%) of RBHs decreased with the increase of those parameters. The RBHs derived by the sequential process using 5% v/w enzyme concentration and 60 min hydrolysis time gave high protein (3.23%) and high β-glucan (4.02%) contents. The hydrolysates with high amount of protein and/or β-glucan contents demonstrated no cytotoxicity against RAW 264.7 cells at concentration range of 100-2,000 μg/ml. Additionally, they demonstrated NO inhibition and pro-inflammatory inhibition ranges of 49.09-71.63% and 9.37-71.96% respectively. Generation of TNF-α, IL-6, and IL-1β cytokines was inhibited differently by the selected RBHs. Conclusion: Pre-digestion of Sang-yod rice bran with amyloglucosidase followed with co-hydrolysis of amyloglucosidase and protease G6 of the sequential hydrolysis process was the most effective process to release β-glucan and protein from of rice bran. The hydrolysate obtained from the process using enzyme concentration at 5%v/w and 60 min hydrolysis duration of each stage had the highest soluble β-glucan and protein content. Moreover, the process provided the hydrolysates with potential anti-inflammatory properties on nitric oxide inhibition and pro-inflammatory cytokines inhibition on RAW 264.7 macrophage cell line. Keywords: Sang-yod rice, Rice bran hydrolysate, β-glucan, Enzymatic hydrolysis, Anti-inflammatory activity
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Ashaolu TJ, Yantiam N, Yupanqui CT. Immunomodulatory effects of pepsin-educed soy protein hydrolysate in rats and murine cells. FFHD 2017. [DOI: 10.31989/ffhd.v7i11.400] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Background: There has been an increase in demand for soy and its products, with soy protein having a huge market in particular. Several reports have established how soy protein hydrolysates (SPHs) yield better physiological properties and play essential functional roles than the crude soy protein.Objective: To investigate the immunomodulatory and acute toxicity of soy protein hydrolysate (SPH) produced with pepsin protease in mice and rats.Methods: Soy protein hydrolysate was enzymatically produced using pepsin, with E/S (enzyme to substrate ratio) of 0.5% (250 u/mg) and hydrolysis time of 4h. Afterwards, the SPH effects on murine spleen lymphocyte proliferation, and peritoneal macrophage phagocytosis were investigated in vitro. Confirmation studies were explored in rats’ sera IgG and IgA, and the acute toxic effect of SPH was observed in mice subjects.Results: The hydrolysate increased the levels of splenocytes (stimulative index of 1.269 - 1.402) and peritoneal macrophages (phagocytic index of 0.717 – 1.304). Furthermore, the concentrations of sera IgG and IgA obtained from SPH-fed rats ranged from 0.198 – 0.345 mg/ml and 0.0184 – 0.0194 mg/ml, respectively in comparison with the soy protein isolate (SPI) -fed rats (0.208 – 0.322 mg/ml and 0.0188 – 0.0189 mg/ml, respectively). Additionally, 10 mg dose of SPH stably elicited serum IgG in contrast to other doses, while there was a general decrease in the amounts of IgA obtained in the rat subjects. Moreover, there was no acute toxic effect recorded in the mice subjects. Conclusion: In light of the results, it is possible that SPH prepared with pepsin has the potential of improving the immune system, and may therefore be used as immunomodulatory or functional food product.Keywords: Soy protein hydrolysates, splenocyte proliferation, immunomodulatory, phagocytosis and pepsin
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Ashaolu TJ, Yupanqui CT. Suppressive activity of enzymatically-educed soy protein hydrolysates on degranulation in IgE-antigen complex-stimulated RBL-2H3 cells. FFHD 2017. [DOI: 10.31989/ffhd.v7i7.356] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Background: Soy protein isolate (SPI) is increasingly used in foods because it is a high quality non-dairy protein with excellent functional properties. However, soy allergy is one of the world’s major eight food allergies. Objective: To investigate the anti-allergic activity of soy protein hydrolysates (SPHs) produced with alcalase and pepsin proteases.Methods: SPI was enzymatically hydrolysed using the proteases, while evaluating the reaction conditions which include E/S (enzyme to substrate ratio) of 0.5%, 1.0% and 1.5% (250 u/mg and 5 u/g of pepsin and alcalase respectively); and hydrolysis time (0 min, 30 min, 1h, 2h, 4h and 8h). Afterwards, rat basophilic leukaemia (RBL)-2H3 cells activated by the IgE-antigen complex were used to assess mast cell degranulation inhibitory activity of the SPHs by the release of β-hexosaminidase. RBL-2H3 cells were sensitized with monoclonal anti-dinitrophenol (DNP) specific IgE and challenged with the antigen DNP-bovine serum albumin in the presence or absence of SPHs.Results: It was observed that 0.1 mg/mL concentration of the 0.5% E/S SPHs prepared in the first 4h significantly (P < 0.05) inhibited β-hexosaminidase release in an IgE-antigen complex-stimulated RBL-2H3 cells compared to those produced at other time intervals, E/S, and concentrations.Conclusion: This is the first report of its kind that shows the ability of SPHs to suppress degranulation of RBL-2H3 cells. Consequently, SPHs have good prospects to be used as potential sources of low cost hypo or anti-allergic protein.Keywords: Soy Protein Isolate, Soy Protein Hydrolysates, RBL-2H3 Cells, β-Hexosaminidase, Anti-allergy
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Junsi M, Siripongvutikorn S, Yupanqui CT, Usawakesmanee W. Phenolic and flavonoid compounds in aqueous extracts of thunbergia laurifolia leaves and their effect on the toxicity of the carbamate insecticide methomyl to murine macrophage cells. FFHD 2017. [DOI: 10.31989/ffhd.v7i7.336] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Background: Thunbergia laurifolia is a Thai herb and has been used in Thai folklore medicine for centuries. Generally, Thais consume T. laurifolia as a herbal tea because of its beneficial properties as an antidote for chemical toxins, drug-, arsenic-, strychnine-, alcohol- and food-poisoning. However, its effectively against some insecticide compounds, e.g. methomyl, has not yet been determined.Objective: To examine the protective effect of aqueous extract from leaves of T. laurifolia on methomyl (MT) poisoning of murine macrophage cells (anti-MT effect) and to identify phenolic and flavonoid compounds in the extract. Methods: T. laurifolia was extracted with water and stored in freeze-dried form. The extract was investigated for its antioxidant activity and some phenolic and flavonoid compounds were identified using liquid chromatography–mass spectrometry (LC-MS). To study anti-MT effects in RAW264.7 murine macrophage cells, these were treated with leaf extract either before (pre-treatment), concomitantly (combined) or after (post-treatment) exposure to MT and cell viability determined in an MTT test (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide).Results: The extract exhibited strong antioxidant properties based on total extractable phenolic content (TPC), total extractable flavonoid content (TFC), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and Ferric ion reducing antioxidant power (FRAP) activity. The LC-MS analyses of phenolic compounds indicated the presence of caffeic acid, rosmarinic acid, catechin, rutin, isoquercetin, quercetin and apigenin as bioactive compounds. Viability of RAW 264.7 murine macrophage cells treated with MT was increased significantly by post-treatment with leaf extract but not by combined or pre-treatments. Conclusion: The aqueous extract of T. laurifolia leaves contained abundant antioxidant activity. Flavonoids present were catechin, rutin, isoquercetin, quercetin and apigenin. The aqueous leaf extract was able to help cells recover from the effects of exposure to MT.Keywords: Thunbergia laurifolia, phenolics, flavonoids, methomyl, RAW264.7 murine macrophages, insecticide
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