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Chaiwut Buaniaw Sunisa Siripongvutikorn Chakree Thongraung 《International Journal of Food Science & Technology》2010,45(11):2373-2378
Effectiveness of ethanolic galangal extract as an antioxidant in fish mince and fillet was investigated. The extract (5.8 μm gallic acid equivalent; GAE) reduced deoxygenation of sea bass haemoglobin (Lates calcarifer) at pH 6.5. The lag time for TBARs development in washed sea bass mince mediated by the haemoglobin at pH 6.5 was extended from 2 to 8 days by added galangal extract (0.02% w/w GAE). Washing the sea bass fillet with low preformed lipid hydroperoxide (LHP) content by galangal extract solution (0.2% w/v GAE) effectively inhibited the TBARs formation throughout the storage. However, in the longtail tuna fillet (Thunnus tonggol) having a significant content of preformed LHP, there was nonsignificant difference in the reaction lag time of the samples washed with the solution and with water. Thus, galangal extract can be used as an antioxidant in fish if its application is performed before initiation of lipid oxidation. 相似文献
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Korawan Chakree Chitchamai Ovatlarnporn Paul J. Dyson Adisorn Ratanaphan 《International journal of molecular sciences》2012,13(10):13183-13202
The ruthenium-based complex [Ru(η6-p-phenylethacrynate)Cl2(pta)] (pta = 1,3,5-triaza-7-phosphatricyclo-[3.3.1.1]decane), termed ethaRAPTA, is an interesting antitumor compound. The elucidation of the molecular mechanism of drug activity is central to the drug development program. To this end, we have characterized the ethaRAPTA interaction with DNA, including probing the sequence specific modified DNA structural stability and DNA amplification using the breast cancer suppressor gene 1 (BRCA1) of human breast and colon adenocarcinoma cell lines as models. The preference of ethaRAPTA base binding is in the order A > G > T > C. Once modified, the ethaRAPTA-induced BRCA1 structure has higher thermal stability than the modified equivalents of its related compound, RAPTA-C. EthaRAPTA exhibits a higher efficiency than RAPTA-C in inhibiting BRCA1 amplification. With respect to both compounds, the inhibition of BRCA1 amplification is more effective in an isolated system than in cell lines. These data provide evidence that will help to understand the process of elucidating the pathways involved in the response induced by ethaRAPTA. 相似文献
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Purification and characterisation of antioxidant and nitric oxide inhibitory peptides from Tilapia (Oreochromis niloticus) protein hydrolysate 下载免费PDF全文
Sureeporn Kangsanant Chakree Thongraung Chaweewan Jansakul Michael Murkovic Vatcharee Seechamnanturakit 《International Journal of Food Science & Technology》2015,50(3):660-665
Nitric oxide (NO)‐inhibitory and antioxidative activities of tilapia hydrolysates were prepared using ultrasound pretreatment at 70 W for 30 and 45 min, respectively, followed by Flavourzyme hydrolysis for 1 h. Both hydrolysates were fractionated using size exclusion chromatography on Sephadex G‐25 column and purified by RP‐HPLC. The amino acid sequence of the most potent and purified fractions was determined using LC/MS/MS. The antioxidant peptide (KAFAVIDQDKSGFIEEDELKLFLQNFSAGARAGDSDGDGKIGVDEFAALVK, MW: 6334.49 KDa) and NO‐inhibitory peptide (AFAVIDQDKSGFIEEDELKLFLQNFSAGARAGDSDGDGKIGVDEFAALVK, MW: 6309.49 Da) produced no cytotoxicity in RAW264.7 macrophage cell lines at the concentration of 100 mg mL?1. The purified peptides at the concentration 100 μg mL?1 possessed antioxidative and NO‐inhibitory activities 83.0 ± 1.1% and 40.9 ± 0.2%, respectively, which were about 100 times those of their counterpart crude hydrolysates. 相似文献
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Adegoke Samuel Chetachukwu Chakree Thongraung Chutha Takahashi Yupanqui 《International Journal of Dairy Technology》2019,72(4):524-535
A reduced‐fat coconut yoghurt (RFY) was developed. The proximate composition of whole‐fat coconut yoghurt (WFY) was significantly different from that of RFY. The storage modulus G′, water‐holding capacity (WHC), yield stress (τo) and consistency coefficient (k) of RFY were higher than those of WFY. The RFY exhibited lower lipid oxidation as the storage period increased. The RFY showed better viability of Lactobacillus bulgaricus and Streptococcus thermophilus. Furthermore, the micrographs of WFY showed larger pores than those of RFY. The sensory panellist preferred RFY (6.78 ± 1.38) to WFY (5.38 ± 1.68). Hence, RFY can be considered as a natural food alternative for vegans. 相似文献
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Chakree Thongraung Sureeporn Kangsanan 《International Journal of Food Science & Technology》2010,45(8):1696-1702
Maillard reaction products (MRPs) were generated from reaction mixtures of surimi wash water (SWW) with glucose or fructose (5%w/v) heated at 95 °C for 2–12 h. The effects of pH, NaCl and pre‐incubation of SWW on the Maillard reaction and antioxidant capacity of MRPs were investigated. The antioxidative capacity of MRPs was determined by measuring free DPPH° radical scavenging activity and reducing power. The highest colour intensity (OD420) as well as antioxidative capacity was noted in the reaction mixture containing fructose at pH 9.0. The addition of NaCl (0.5–2.5%w/v) caused reduction in browning intensity but enhanced antioxidative capacity of the MRPs. Pre‐incubation of SWW at 45 °C for 4 h decreased soluble protein but increased the Maillard reaction and antioxidative capacity of MRPs. A positive effect of salt or pre‐incubation of SWW on the antioxidative capacity of MRPs was not associated with the soluble protein content in the reaction mixture. 相似文献
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Nattha Pansai Korawan Chakree Chutha Takahashi Yupanqui Pritsana Raungrut Niracha Yanyiam Santad Wichienchot 《International Journal of Food Science & Technology》2020,55(1):55-64
This is the first report of the evaluation of suitability for consumption of dragon fruit oligosaccharide (DFO) and its efficacy on gut microbiota modulation and in boosting the gut immune response in rats. The DFO produced significantly increased faecal bifidobacteria and lactobacilli but decreased bacteroides and clostridia. The DFO also showed immune-response boosting properties by significantly increasing the plasma immunoglobulin A and G concentrations. In addition, it was confirmed by blood chemistry analysis and histology of the colon of the rats that DFO is suitable for the consumption. These results suggest that DFO is a potentially novel source of prebiotic ingredients with probiotic-stimulation and immune boosting properties. 相似文献
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Iyiola Oluwakemi Owolabi Korawan Chakree Chutha Takahashi Yupanqui 《International Journal of Food Science & Technology》2019,54(7):2374-2386
The bioactive components, antioxidative properties and phenolic profile of Thai purple rice after 24 h soaking and 36 h germination periods were investigated. Anti-inflammatory properties of the rice extracts were also evaluated on macrophage cells, stimulated with Lipopolysaccharide. These conditions significantly increased the bioactive components and antioxidative properties. Total anthocyanin contents, total carotenoid contents and gamma-aminobutyric acid were increased more than twofold in the soaked sample. Protocatechuic, caffeic, p-coumaric, ferullic, rutin trihydrate, catechin and Trans-cinnamic acids were detected in the extracts. Gallic acid was only identified after soaking and germination. All the extracts led to cell proliferation and inhibited nitric oxide (NO) production. Twenty-four hour soaking exhibited highest bioactive compounds, antioxidative properties and showed greater NO inhibitory effects with IC50 of 234.00 ± 0.01 μg mL−1. In addition to established information on germination, soaking greatly improved the bioactive components and anti-inflammatory properties of the rice variety. 相似文献
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Sureeporn Kangsanant Michael Murkovic Chakree Thongraung 《International Journal of Food Science & Technology》2014,49(8):1932-1938
Ultrasound was incorporated to processing of fish protein hydrolysate to facilitate homogenate pretreatment and enzymatic hydrolysis of tilapia (Oreochromis niloticus) muscle protein. Their effects on Flavourzyme hydrolysis and biological activities of the tilapia hydrolysate were examined. The ultrasound‐assisted hydrolysis caused reduction in degree of hydrolysis ranging from 23% to 35% relative to that of the conventional process. The 70 W ultrasound‐assisted hydrolysis process increased DPPH radical‐scavenging activity and reducing power of tilapia hydrolysate prepared from the non‐pretreatment homogenate by 33% and 45%, respectively. All hydrolysates have no cytotoxicity on RAW264.7 cell lines at the maximum concentration of 20 mg protein mL?1. The 70 W ultrasound pretreatment at 30 and 45 min combined with conventional hydrolysis is the suitable condition for producing tilapia hydrolysate with nitric oxide inhibitory and antioxidative activities on RAW264.7 cell lines, respectively. As a result, ultrasound could be applied to enzymatic protein hydrolysis either as pretreatment or during the hydrolysis. 相似文献
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