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| PEERAJAN,Sartjin; CHAIYASUT,Chaiyavat; SIRILUN,Sasithorn; CHAIYASUT,Khontaros; KESIKA,Periyanaina; SIVAMARUTHI,Bhagavathi Sundaram. |
| The fermented herbal juices are capable of curing and preventing diseases and reducing the aging progress. The present study was performed to investigate the fermentation of Phyllanthus emblica fruit by Lactobacillus paracasei HII01 with respect to carbon sources, polyphenols, and antioxidant properties. The physical changes, for instance, color, odor, taste, turbidity and gas formation, throughout the fermentation process was manually monitored. The fermented product was rich in polyphenolic content. The acid content and pH of the product were under the norms of Thai community product standards. Antioxidant properties of the fermented product were proved using ABTS, and FRAP assays. Chelation based study suggested that fermented P. emblica fruit juices... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant; Lactic acid bacteria fermented beverages; Lactobacillus paracasei; Phyllanthus emblica fruit; Polyphenol. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100116 |
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| PENGKUMSRI,Noppawat; SIVAMARUTHI,Bhagavathi Sundaram; SIRILUN,Sasithorn; PEERAJAN,Sartjin; KESIKA,Periyanaina; CHAIYASUT,Khontaros; CHAIYASUT,Chaiyavat. |
| Abstract Beta-glucan (BG) is a conserved cell wall components of bacteria, fungi, and yeast. BG is an immunomodulator and stimulates the host immune system. This study was performed to screen Saccharomyces cerevisiae strain with high BG, extraction of BG using different chemical extraction methods, composition analysis of BG, and evaluation of the immunomodulatory effect of high-quality BG using mice model. Ten yeast strains were screened for high BG content using total glucan extraction kit and were subjected to FT-IR analysis. The kit based extraction revealed that HII31 showed a high content of total glucan and BG. HII31 cells were subjected to four different acid/base extractions, which indicated that combination of a strong base (NaOH) and weak acid... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Beta-glucan; Saccharomyces cerevisiae; Immunomodulation; FTIR; Cytokines. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100124 |
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| CHAIYASUT,Chaiyavat; PENGKUMSRI,Noppawat; SIVAMARUTHI,Bhagavathi Sundaram; SIRILUN,Sasithorn; KESIKA,Periyanaina; SAELEE,Manee; CHAIYASUT,Khontaros; PEERAJAN,Sartjin. |
| Abstract Beta-glucan (BG) is one of the most common types of polysaccharides, and is a potent immune activator. It is present in microbes, plants, and mushrooms. The immunomodulatory properties of BG are varied among different species. This paper explains the composition of BG from yeast (Saccharomyces cerevisiae HII31), oat (Avena sativa L.) and mushroom (Hericium erinaceus), and also describes in vivo immunomodulation and changes in the antioxidant capacity of BG. In vivo studies were conducted in BALB/cMlac mice, and changes in cytokines level, antioxidant enzymes, and total antioxidant capacity were evaluated. About 91.42 ± 5.07, 86.90 ± 3.44, and 84.43 ± 4.10% of BG were recorded in yeast, mushroom, and oat samples, respectively, with 4-5% of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Β-glucan; Saccharomyces cerevisiae HII31; Avena sativa L.; Hericium erinaceus; Cytokines; Antioxidants. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500138 |
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| CHAIYASUT,Chaiyavat; SIVAMARUTHI,Bhagavathi Sundaram; PENGKUMSRI,Noppawat; SAELEE,Manee; KESIKA,Periyanaina; SIRILUN,Sasithorn; FUKNGOEN,Pranom; JAMPATIP,Korawee; KHONGTAN,Suchanat; PEERAJAN,Sartjin. |
| Abstract The present study estimated the optimum germination conditions to achieve high content of Gamma-amino butyric acid (GABA) and other phytochemicals in Thai black rice cultivar Kum Payao (BR). The Box–Behnken design of response surface methodology was employed to optimize the germination conditions. The changes in the GABA, phytochemical content, impact of salt, and temperature stress variation on phytochemical content, and stability of GABA were studied. The results showed that 12 h of soaking at pH 7, followed by 36 h of germination was the optimum condition to achieve maximum GABA content (0.2029 mg/g of germinated BR (GBR)). The temperature (8 and 30 °C), and salt (50-200 mM NaCl) content affected the phytochemicals of GBR, especially GABA, and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Germinated rice; Gamma-amino butyric acid; Antioxidant; Stress; Stability. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500083 |
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