34 results on '"Jirawat Yongsawatdigul"'
Search Results
2. Characterization and molecular docking of tetrapeptides with cellular antioxidant and ACE inhibitory properties from cricket (Acheta domesticus) protein hydrolysate
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Ratasark Summart, Sumeth Imsoonthornruksa, Jirawat Yongsawatdigul, Mariena Ketudat-Cairns, and Natteewan Udomsil
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Cricket peptide ,Reactive oxygen species ,Antioxidant enzyme ,ACE inhibition ,Molecular docking ,Cellular antioxidant ,Science (General) ,Q1-390 ,Social sciences (General) ,H1-99 - Abstract
Wide-ranging bioactivities of enzymatically digested insect protein to produce peptides have been targeted for functional food development. In this study, fractionated peptides obtained from cricket (Acheta domesticus) protein hydrolysate by alcalase digestion were identified and evaluated for their bioactivities. Peptide fractions F44, F45, and F46, isolated through size exclusion chromatography, demonstrated strong cytoprotective effects on SH-SY5Y and HepG2 cells exposed to H2O2. This was evidenced by a 2-fold decrease in reactive oxygen species (ROS) accumulation in the cells and a 3-fold upregulation of genes encoding antioxidant enzymes. The F45 peptide fractions also showed chemical antioxidant activities ranging from approximately 290 to 393 mg trolox/g peptide, measured by DPPH, ABTS, and FRAP assays. Furthermore, F45 demonstrated the highest angiotensin-converting enzyme I (ACE) inhibitory activity, 57.93 %. F45 induced higher levels of Nrf2, SOD1, SOD2, CAT, GSR, and GPx4 gene expression in SH-SY5Y and HepG2 cells compared to cells treated with H2O2 and no peptides (p
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- 2024
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3. Long-term intake of corn gluten meal protein hydrolysate attenuated hypertension development and modulated associated plasma metabolite levels in spontaneously hypertensive rats
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Phiromya Chanajon, Abraham T. Girgih, Olayinka A. Oluwagunwa, Rotimi E. Aluko, and Jirawat Yongsawatdigul
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Corn ,Protein hydrolysate ,Hypertension ,Renin ,Angiotensin converting enzyme ,Untargeted metabolomics ,Nutrition. Foods and food supply ,TX341-641 - Abstract
This study evaluated the long-term antihypertensive effect of corn gluten meal protein hydrolysate (CGM-H) on spontaneously hypertensive rats (SHRs). Plausible pathways governing blood pressure were also evaluated based on untargeted metabolomic analysis. The casein diet containing 1 % of CGM-H and peptides obtained from ultrafiltration membranes attenuated the development of hypertension in SHRs after a 6-week oral administration with similar efficacy, while the control group showed progressive hypertension. Plasma renin and angiotensin converting enzyme (ACE) activity and total peroxides level of the corn peptides-treated groups decreased when compared with the control (p
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- 2024
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4. A comprehensive study of sous-vide cooked Korat chicken breast processed by various conditions: texture, compositional/structural changes, and consumer acceptance
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Jaksuma Pongsetkul, Nachomkamon Saengsuk, Supatcharee Siriwong, Kanjana Thumanu, Jirawat Yongsawatdigul, and Soottawat Benjakul
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slow-growing chicken ,sous-vide ,synchrotron-FTIR ,textural characteristics ,principal component analysis ,Animal culture ,SF1-1100 - Abstract
ABSTRACT: Korat chicken (KC) is a slow-growing crossbreed renowned for its excellent growth and firm texture. This study investigated the effect of various sous-vide (SV) conditions (60 and 70°C, 1–3 h) on their texture, protein structure and degradation, as well as consumer acceptability, with the traditional boiling served as control. Texture showed significant improvement under all SV conditions compared to the control, as demonstrated by increased water holding capacity (WHC), cooking loss, and decreased shear force, hardness, and chewiness (P < 0.05). These changes corresponded to the higher sensory scores (P < 0.05). Among the SV samples, increased temperatures and longer cooking times led to higher degradation of myofibrils and connective tissue, as evidenced by a decrease in water-, salt-soluble proteins, and soluble collagen (P < 0.05). These findings aligned with the scanning electron microscopy (SEM) results, which showed a looser muscle structure in the meat under more intense cooking conditions. Based on synchrotron radiation-based Fourier transform infrared (SR-FTIR) results, a gradual increase in antiparallel forms within the amide I bands (1,700–1,600 cm−1) of the total spectra with higher temperature and longer cooking times was observed (P < 0.05), while the fluctuations were observed in the changes of α-helix, β-sheet, and β-turn structures. This suggested that the antiparallel structure represented a looser configuration developing during intense SV cooking. Combined with the principal component analysis (PCA) results, the findings indicated that the suitable SV condition for KC breast meat was 70°C for varying durations (1–3 h), as it showed the strongest correlation with sensory scores, particularly in terms of tenderness. In summary, these findings provided a better understanding of molecular changes and discovered SV conditions to enhance the texture quality of the KC meat.
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- 2024
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5. Glycation of tilapia protein hydrolysate decreases cellular antioxidant activity upon in vitro gastrointestinal digestion
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Xiaogang Zhang, Parinya Noisa, Ali Hamzeh, and Jirawat Yongsawatdigul
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Maillard reaction products (MRPs) ,Reducing power ,Gastrointestinal (GI) digestion ,Fourier-transformed infrared (FTIR) spectroscopy ,Cellular antioxidant activity (CAA) ,Nutrition. Foods and food supply ,TX341-641 ,Food processing and manufacture ,TP368-456 - Abstract
Changes in structural characteristics and antioxidant activity of tilapia hydrolysate glycated with glucose, fructose, or xylose at 90 °C for 12 h, and following in vitro gastrointestinal (GI) digestion were investigated. Fourier-transformed infrared (FTIR) band between 1,800 and 1,400 cm−1 confirmed the structural modifications of hydrolysate under glycations. Glycation drastically increased ATBS·+ and ONOO- scavenging activities (p
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- 2024
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6. Effects of alkaline and ultrasonication on duckweed (Wolffia arrhiza) protein extracts’ physicochemical and techno-functional properties
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Chotika Nitiwuttithorn, Saowakon Wongsasulak, Punchira Vongsawasdi, and Jirawat Yongsawatdigul
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alternative proteins ,duckweed ,pH shift ,protein extraction ,ultrasound-assisted extraction ,Nutrition. Foods and food supply ,TX341-641 ,Food processing and manufacture ,TP368-456 - Abstract
Wolffia is a protein-rich aquatic plant with the potential to help address food sustainability issues; however, a more efficient extraction process must be sought due to limited yield with conventional methods. This study aimed to investigate the effects of duckweed forms (fresh and dried), duckweed-to-aqueous solution ratio (DSR), as well as alkaline and ultrasonication extractions on yields, physicochemical and techno-functional properties of duckweed protein extracts (DPE). Three extraction methods were used: alkaline extraction (AE), ultrasound-assisted alkaline extraction (UAAE), and ultrasound-assisted water extraction (UAWE). The study showed fresh duckweed resulted in a 2.5-fold higher yield and protein recovery than oven-dried duckweed. UAE significantly enhanced extraction yield and protein recovery. The optimal extraction process was a DSR of 1:6 using UAAE at pH 8.5, resulting in a 16% yield and 34% protein recovery. Furthermore, the study found that UAE facilitated the extraction of non-polar/hydrophobic amino acids while AE proved to be efficient in extracting sulfur-containing amino acids. This study, for the first time, revealed the role of UAE and AE in promoting the extraction of different profiles of amino acids. The DPE produced using UAAE contained 65% protein, meeting the WHO/FAO/UNU recommended protein intake for preschool-aged children. Furthermore, the DPE exhibited excellent emulsifying properties and oil-holding capacity comparable to commercial soy protein isolates. Overall, UAAE was identified as a promising approach for producing techno-functional and nutritious protein ingredients from Wolffia. The resulting DPE proved to show great potential for functional plant-based food and feed applications.
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- 2024
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7. Heating temperatures affect meat quality and vibrational spectroscopic properties of slow- and fast-growing chickens
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Sasikan Katemala, Amonrat Molee, Kanjana Thumanu, and Jirawat Yongsawatdigul
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meat quality ,slow-growing chicken ,heating temperature ,FT-Raman spectroscopy ,synchrotron radiation-based Fourier transfrom infrared (SR-FTIR) ,microspectroscopy ,Animal culture ,SF1-1100 - Abstract
ABSTRACT: This study determined the effect of water bath cooking (70°C and 90°C for 40 min) and the extreme heat treatment by an autoclave (121°C for 40 min) on the quality of breast meat of a fast-growing chicken, commercial broiler (CB), and slow-growing chickens, Korat chicken (KC), and Thai native chicken (NC) (Leung Hang Khao), by vibrational spectroscopic techniques, including synchrotron radiation-based Fourier transform infrared (SR-FTIR) microspectroscopy and Fourier transform Raman (FT-Raman) spectroscopy. Taste-enhancing compounds, including inosine-5ˊ-monophosphate (IMP) and guanosine-5ˊ-monophosphate (GMP), were better retained in cooked KC and NC meats than in cooked CB meat (P < 0.05). The high heat treatment at 121°C depleted the amount of insoluble collagen in all breeds (P < 0.05). Shear force values of slow-growing chicken meat were not affected by high heating temperatures (P > 0.05). In addition, the high heat treatment increased protein carbonyl (P < 0.05), while no effect on in vitro protein digestibility (P > 0.05). SR-FTIR microspectroscopy performed better in differentiating the meat quality of different chicken breeds, whereas FT-Raman spectroscopy clearly revealed differences in meat qualities induced by heating temperature. Based on principal component analysis (PCA), distinct characteristics of chicken meat cooked at 70°C were high water-holding capacity, lightness (L*), moisture content, and predominant α-helix structure, correlating with Raman spectra at 3,217 cm−1 (O–H stretching of water) and 1,651 cm−1 (amide I; α-helix). The high heating temperature at 90°C and 121°C exposed protein structure to a greater extent, as evidenced by an increase in β-sheets, which was well correlated with the Raman spectra at 2,968 and 2,893 cm−1 (C–H stretching), tryptophan (880 cm−1), tyrosine (858 cm−1), and 1,042, 1,020, and 990 cm−1 (C–C stretching; β-sheet). SR-FTIR and FT-Raman spectroscopy show potential for differentiation of chicken meat quality with respect to breeds and cooking temperatures. The marked differences in wavenumbers would be beneficial as markers for determining the quality of cooked meats from slow- and fast-growing chickens.
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- 2023
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8. Thigh muscle metabolic response is linked to feed efficiency and meat characteristics in slow-growing chicken
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Pramin Kaewsatuan, Chotima Poompramun, Satoshi Kubota, Jirawat Yongsawatdigul, Wittawat Molee, Pekka Uimari, and Amonrat Molee
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feed efficiency ,meat characteristics ,hub proteins ,WGCNA ,slow-growing chicken ,Animal culture ,SF1-1100 - Abstract
ABSTRACT: The Korat chicken (KR) is a slow-growing Thai chicken breed with relatively poor feed efficiency (FE) but very tasty meat with high protein and low fat contents, and a unique texture. To enhance the competitiveness of KR, its FE should be improved. However, selecting for FE has an unknown effect on meat characteristics. Thus, understanding the genetic basis underlying FE traits and meat characteristics is needed. In this study, 75 male KR birds were raised up to 10 wk of age. For each bird, the feed conversion ratio (FCR), residual feed intake (RFI), and physicochemical properties, flavor precursors, and biological compounds in the thigh meat were evaluated. At 10 wk of age, thigh muscle samples from 6 birds (3 with high FCR and 3 with low FCR values) were selected, and their proteomes were investigated using a label-free proteomic method. Weighted gene coexpression network analysis (WGCNA) was used to screen the key protein modules and pathways. The WGCNA results revealed that FE and meat characteristics significantly correlated with the same protein module. However, the correlation was unfavorable; improving FE may result in a decrease in meat quality through the alteration in biological processes including glycolysis/gluconeogenesis, metabolic pathway, carbon metabolism, biosynthesis of amino acids, pyruvate metabolism, and protein processing in the endoplasmic reticulum. The hub proteins of the significant module (TNNT1, TNNT3, TNNI2, TNNC2, MYLPF, MYH10, GADPH, PGK1, LDHA, and GPI) were also identified to be associated with energy metabolism, and muscle growth and development. Given that the same proteins and pathways are present in FE and meat characteristics but in opposite directions, selection practices for KR should simultaneously consider both trait groups to maintain the high meat quality of KR while improving FE.
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- 2023
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9. Isolation, identification, and mode of action of antibacterial peptides derived from egg yolk hydrolysate
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Thippawan Pimchan, Fu Tian, Kanjana Thumanu, Sureelak Rodtong, and Jirawat Yongsawatdigul
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egg yolk ,protein hydrolysate ,antibacterial peptide ,flash chromatography ,mechanism ,Animal culture ,SF1-1100 - Abstract
ABSTRACT: Egg yolk is a coproduct of egg white processing. The protein hydrolysis of egg yolks to exhibit antimicrobial activity is a strategy for its valorization. The objective of this study is to fractionate antibacterial peptides from pepsin-hydrolyzed egg yolks using flash chromatography. In addition, the mode of actions of the fractionated peptides were elucidated and plausible antibacterial peptides were reported. The fraction 6 (F6) obtained from a C18-flash column exhibited antibacterial activity against Staphylococcus aureus ATCC 29213 and Salmonella typhimurium TISTR 292 at minimal inhibitory concentration (MIC) values of 0.5 to 1 mmol/L (Leucine equivalent). The fractionated peptides induced DNA leakage as monitored by 260 nm. Propidium iodide and SYTO9 staining observed under a confocal microscope suggested the disintegration of cell membranes. Synchrotron-based Fourier-transform infrared spectroscopy analysis revealed that the egg yolk peptides at 1 × MIC induced an alteration of phospholipids at cell membranes and modified conformation of intracellular proteins and nucleic acids. Scanning electron microscopy revealed obvious cell ruptures when S. aureus was treated at 1 × MIC for 4 h, whereas damage of cell membranes and leakage of intracellular components were also observed for the transmission electron microscopy. Egg yolk peptides showed no hemolytic activity in human erythrocytes at concentrations up to 4 mmol/L. Peptide identification by LC-MS/MS revealed 3 cationic and 10 anionic peptides with 100% sequence similarity to apolipoprotein-B of Gallus gallus with hydrophobicity ranging from 27 to 75%. The identified peptide KGGDLGLFEPTL exhibited the highest antibacterial activity toward S. aureus at MIC of 2 mmol/L. Peptides derived from egg yolk hydrolysate present significant potential as antistaphylococcal agents for food and/or pharmaceutical application.
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- 2023
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10. Ultrasound-assisted extraction of collagen from broiler chicken trachea and its biochemical characterization
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Kitsanapong Kaewbangkerd, Ali Hamzeh, and Jirawat Yongsawatdigul
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Trachea ,Collagen ,Ultrasound-assisted extraction ,FT-IR ,CD ,Chemistry ,QD1-999 ,Acoustics. Sound ,QC221-246 - Abstract
Broiler chicken tracheas are a co-product from chicken slaughterhouses which are normally turned into low value animal feed despite their high levels of collagen. Typical collagen extraction by acid and/or pepsin usually results in relatively low yield. Ultrasound-assisted extraction (UAE) could be a means to improve collagen yield. The objectives of this study were to investigate the effects of ultrasonic parameters on the yield and biochemical properties of trachea collagen (TC). Conventional extraction using acetic acid and pepsin for 48 h resulted in acid-soluble (AS) and pepsin-soluble (PS) collagen with a yield of 0.65% and 3.10%, respectively. When an ultrasound with an intensity of 17.46 W·cm−2 was applied for 20 min, followed by acid extraction for 42 h (U-AS), the collagen yield increased to 1.58%. A yield of 6.28% was obtained when the ultrasound treatment was followed by pepsin for 36 h (U-PS). PS and U-PS contained collagen of 82.84% and 85.70%, respectively. Scanning electron microscopy images revealed that the ultrasound did not affect the collagen microstructure. All collagen samples showed an obvious triple helix structure as measured by circular dichroism spectroscopy. Fourier transform infrared spectroscopy indicated that the ultrasound did not disturb the secondary structure of the protein in which approximately 30% of the α-helix content was a major structure for all collagen samples. Micro-differential scanning calorimetry demonstrated that the denaturation temperature of collagen in the presence of deionized water was higher than collagen solubilized in 0.5 M acetic acid, regardless of the extraction method. All collagen comprised of α1 and α2-units with molecular weights of approximately 135 and 116 kDa, respectively, corresponding to the type I characteristic. PS and U-PS collagen possessed higher imino acids than their AS and U-AS counterparts. Based on LC-MS/MS peptide mapping, PS and U-PS collagen showed a high similarity to type I collagen. These results suggest that chicken tracheas are an alternative source of type I collagen. UAE is a promising technique that could increase collagen yield without damaging its structure.
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- 2023
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11. Corn gluten meal peptides inhibit prolyl oligopeptidase and modulate α-synuclein aggregation in KCl-treated SH-SY5Y cells
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Phiromya Chanajon, Fu Tian, Parinya Noisa, Sittiruk Roytrakul, and Jirawat Yongsawatdigul
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Maize ,In silico digestion ,Prolyl oligopeptidase ,Bioactive peptide ,α-synuclein ,Nutrition. Foods and food supply ,TX341-641 - Abstract
Prolyl oligopeptidase (POP) is known to be related to neurocognitive disorder as it degrades neuroactive peptides. POP inhibitory peptides from corn gluten meal hydrolysate (CGM-H) were identified and characterized. After a series of chromatographic separations, ALLTLSPLGPA was identified as the most effective POP inhibitor, with an IC50 value of 0.79 ± 0.004 mM. Its in silico gastrointestinal (GI)-digested peptide, SPLGPA, exhibited 3-fold lower POP inhibitory activity, while higher inhibition was observed in SH-SY5Y cells when compared to its parent peptide. In addition, 25 µM ALLTLSPLGPA notably reduced α-synuclein aggregation in KCl-treated SH-SY5Y cells. ALLTLSPLGPA and SPLGPA were characterized as mixed-type and uncompetitive inhibitors, respectively. They bound to POP via hydrogen bonds at the β-propeller domain. These results demonstrated that peptides derived from CGM could have potential for developing nutraceutical products targeting brain health.
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- 2023
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12. Anti-Salmonella Activity of a Novel Peptide, KGGDLGLFEPTL, Derived from Egg Yolk Hydrolysate
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Thippawan Pimchan, Fu Tian, Kanjana Thumanu, Sureelak Rodtong, and Jirawat Yongsawatdigul
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egg yolk protein ,antimicrobial peptide ,food-borne pathogens ,Salmonella Typhimurium ,Therapeutics. Pharmacology ,RM1-950 - Abstract
The present study aimed to characterize the mode of action of a novel antimicrobial peptide isolated from egg yolk hydrolysate. The EYHp6, KGGDLGLFEPTL, exhibited inhibition against Salmonella enterica serovar Typhimurium TISTR 292 and S. enterica serovar Enteritidis DMST 15679 with a MIC value of 2 mM. In contrast, S. enterica serovar Newport ATCC 6962 and other strains of Typhimurium and Enteritidis were inhibited at 4 mM. EYHp6 increased the cell membrane permeability of S. Typhimurium TISTR 292, leading to DNA leakage. Membrane integrity determined by propidium iodide and SYTO9 staining visualized by confocal microscopy demonstrated that EYHp6 at 1 × MIC induced disruption of cell membranes. Electron microscopy revealed that treatment of S. Typhimurium with EYHp6 led to damage to the cell membrane, causing the leakage of intracellular contents. Synchrotron-based Fourier-transform infrared spectroscopy indicated that EYHp6 killed S. Typhimurium by targeting fatty acids and nucleic acids in the cell membrane. The peptide did not show hemolytic activity up to 4 mM. These findings suggest that EYHp6 could be a promising antibacterial agent for controlling the growth of S. enterica.
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- 2023
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13. Reduction of red blood spots in cooked marinated chicken breast meat by combined microwave heating and steaming
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Matthanee Jantaranikorn, Kanjana Thumanu, and Jirawat Yongsawatdigul
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red blood spot ,microwave heating ,steaming ,blood denaturation ,synchrotron radiation Fourier transform infrared spectroscopy ,Animal culture ,SF1-1100 - Abstract
ABSTRACT: One of the defects commonly found in cooked marinated chicken breast products is a red blood spot (RBS), which is caused by undercooked blood in vessels. This problem was alleviated by microwave (MW) pre-heating for 6 to 7 min, followed by steaming. RBS formation decreased when samples were heated to a core temperature of 80°C and were completely eliminated at a core temperature of 82°C and 85°C when a MW pre-heating step was applied for 7 min. Based on synchrotron-based Fourier transform infrared spectroscopy (SR-FTIR), blood remaining in the blood vessel had a lower α-helical content when samples were cooked by the combination of MW heating and steaming as compared with those prepared by steaming alone (P < 0.05). MW pre-heating decreased cooking time by 28 to 48% as compared with steaming alone. Heating regimes had no effect on cooking loss, pH, water-holding capacity, and shear force. MW pre-heating for 7 min followed by steaming to a core temperature of 82°C appeared to be an effective heating regime to reduce the occurrence of RBS, with acceptable cooking loss.
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- 2023
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14. A comparative study of meat quality and vibrational spectroscopic properties of different chicken breeds
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Sasikan Katemala, Amonrat Molee, Kanjana Thumanu, and Jirawat Yongsawatdigul
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chicken breed ,meat quality ,synchrotron radiation-based Fourier transform infrared microspectroscopy ,Fourier transform Raman spectroscopy ,principle component analysis ,Animal culture ,SF1-1100 - Abstract
ABSTRACT: Chicken breed is one of the key factors that influence meat quality. The quality attributes of breast meat from commercial broiler (CB), Thai native chicken (NC, Leung Hang Khao), and the crossbred Korat chicken (KC) were investigated via synchrotron radiation-based Fourier transform infrared (SR-FTIR) microspectroscopy, Fourier transform Raman (FT-Raman) spectroscopy, and physicochemical analysis. The protein and carbonyl contents of KC and NC meats were higher than that of CB meat, but the lipid content was lower (P < 0.05). CB meat was characterized by high moisture, lightness (L*), and presence of taste-active nucleotides, namely, inosine 5′-monophosphate (IMP) and guanosine 5′-monophosphate (GMP). Moreover, NC meat had the highest insoluble collagen and inosine contents (P < 0.05). The predominant protein secondary structures of KC and NC meats were β-turns and random coils, whereas α-helices were mainly found in CB meat. Based on principal component analysis, the meat quality and spectra were clearly separated by breeds. The high moisture and lipid content of meat corresponded to O–H stretching (3,203 cm−1) and C–H stretching (2,854 cm−1) in the FT-Raman spectra, whereas PO2− stretching (1,240 cm−1), measured via SR-FTIR, was well correlated with the IMP content. In addition, the FT-Raman wavenumber of 934 cm−1, indicating C–C stretching, was correlated with high water-holding capacity (WHC) in KC meat. The quality of meat from slow- and fast-growing chickens significantly varies. Vibrational spectroscopy is a powerful technique that provides insightful molecular information correlated with various meat attributes.
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- 2022
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15. Comparative proteomics revealed duodenal metabolic function associated with feed efficiency in slow-growing chicken
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Pramin Kaewsatuan, Chotima Poompramun, Satoshi Kubota, Jirawat Yongsawatdigul, Wittawat Molee, Pekka Uimari, and Amonrat Molee
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Korat chicken ,feed efficiency ,slow-growing chicken ,label-free proteomics ,Animal culture ,SF1-1100 - Abstract
ABSTRACT: The Korat chicken (KR), developed in Thailand, is a slow-growing breed developed as an alternative breed for Thai chicken producers. The growing interest in slow-growing chicken meat, due to its unique taste, distinct texture, health benefits, and higher broiler welfare have led to higher market demand for KR. However, its low feed efficiency (FE) has a significant negative impact on farm profitability. Understanding the molecular mechanism regulating FE allows for designing a suitable selection program and contributing to breeding more efficient chicken for poultry production. Thus, the objective of our study was to investigate the proteome differences and possible pathways associated with FE in male KR using a label-free quantitative proteomic approach. Seventy-five KR males were individually evaluated for FE, and duodenum samples from 6 animals (3 high-FE and 3 low-FE chickens) were collected at 10 wk of age for differential abundant proteins (DAPs), protein networks, functional enrichment, and pathway analyses. In this study, we found 40 DAPs significantly associated with FE pathways, including glycolysis/gluconeogenesis, peroxisome, oxidative phosphorylation, tight junction, and cysteine and methionine metabolism. Thus, variations in observed DAPs or genes related to DAPs could be interesting biomarker candidates for selection for higher feed utilization efficiency in chicken.
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- 2022
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16. Effects of β-alanine and L-histidine supplementation on carnosine contents in and quality and secondary structure of proteins in slow-growing Korat chicken meat
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Chanadda Suwanvichanee, Panpradub Sinpru, Kasarat Promkhun, Satoshi Kubota, Cindy Riou, Wittawat Molee, Jirawat Yongsawatdigul, Kanjana Thumanu, and Amonrat Molee
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carnosine ,β-Alanine ,L-Histidine ,slow-growing chicken ,synchrotron radiation-based Fourier transform infrared microspectroscopy ,Animal culture ,SF1-1100 - Abstract
ABSTRACT: Carnosine enrichment of slow-growing Korat chicken (KRC) meat helps differentiate KRC from mainstream chicken. We aimed to investigate the effects of β-alanine and L-histidine supplementation on the carnosine synthesis in and quality and secondary structure of proteins in slow-growing KRC meat. Four hundred 21-day-old female KRC were used, and a completely randomized design was applied. The chickens were divided into 4 experimental groups: basal diet (A), basal diet supplemented with 1.0% β-alanine (B), 0.5% L-histidine (C), and 1.0% β-alanine combined with 0.5% L-histidine (D). Each group consisted of 5 replicates (20 chickens per replicate). On d 70, 2 chickens per replicate were slaughtered, and the levels of carnosine, anserine, and thiobarbituric acid reactive substances were analyzed. Biochemical changes were monitored using synchrotron radiation-based Fourier transform infrared microspectroscopy; 5 chickens per replicate were slaughtered, and the meat quality was analyzed. Statistical analysis was performed using ANOVA and principal component analysis (PCA). Group D chickens exhibited the highest carnosine meat content, followed by those in groups B and C. However, amino acid supplementation did not affect anserine content and growth performance. Higher carnosine levels correlated with increasing pH45 min and decreasing drip loss, cooking loss, shear force, and lipid oxidation. PCA revealed that supplementation with only β-alanine or L-histidine was related to increased content of β-sheets, β-turns, and aliphatic bending groups and decreased content of α-helix groups. This study is the first to report such findings in slow-growing chicken. Our findings suggest that KRC can synthesize the highest carnosine levels after both β-alanine and L-histidine supplementation. Higher carnosine contents do not adversely affect meat quality, improve meat texture, and alter the secondary structures of proteins. The molecular mechanism underlying carnosine synthesis in chickens needs further study to better understand and reveal markers that facilitate the development of nutrient selection programs.
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- 2022
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17. Investigating the Effect of Various Sous-Vide Cooking Conditions on Protein Structure and Texture Characteristics of Tilapia Fillet Using Synchrotron Radiation-Based FTIR
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Jaksuma Pongsetkul, Supatcharee Siriwong, Kanjana Thumanu, Surintorn Boonanuntanasarn, and Jirawat Yongsawatdigul
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sous vide ,texture ,synchrotron FTIR ,Nile tilapia ,principal component analysis ,Chemical technology ,TP1-1185 - Abstract
The effects of various sous-vide (SV) cooking conditions (50-60℃, 30-60 min) on physicochemical properties related to the texture characteristics, protein structure/degradation, and sensory acceptability of tilapia fillet (Oreochromis niloticus) were investigated. With an increasing temperature and processing time of SV cooking, protein degradation (of both myofibrils and connective tissue) was more pronounced, as evaluated by the decrease in water- and salt-soluble proteins, total collagen, as well as the changes in the ratio of secondary protein structures (α-helix, β-sheet, β-turn, etc.), which were determined by synchrotron-FTIR (SR-FTIR). These degradations were associated with the improvement of meat tenderness, as estimated by shear force and texture profile analyzer (TPA) results. Among all SV conditions, using 60 ℃ for 45 min seems to be the optimal condition for tilapia meat, since it delivered the best results for texture characteristics and acceptability (p < 0.05). Moreover, principal component analysis (PCA) results clearly demonstrated that the highest texture-liking score of this condition was well associated with the intensity of β-sheets, which seem to be the crucial component that affected the texture of SV-cooked tilapia more so than other parameters. The findings demonstrated the potential of SR-FTIR to decipher the biomolecular structure, particularly the secondary protein structure, of SV-cooked tilapia. This technique provided essential information for a better understanding of the changes in biomolecules related to the textural characteristics of this product.
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- 2023
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18. Identification and characterization of tilapia antioxidant peptides that protect AAPH-induced HepG2 cell oxidative stress
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Xiaogang Zhang, Parinya Noisa, and Jirawat Yongsawatdigul
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Peptide ,Antioxidant ,In silico digestion ,Reactive oxygen species (ROS) ,Gene expression ,Nutrition. Foods and food supply ,TX341-641 - Abstract
Nine novel peptides from tilapia hydrolysate were isolated and identified to be EKL, EKP, HKPA, ELSC, ALSC, ASLCH, SLCH, LPGYF, and LEVPGY. In addition, six fragments from in silico gastrointestinal digestion of the identified peptides, including EK, KPA, SC, CH, PGY, and EVPGY, were synthesized. The most effective parent and digested peptides showing ABTS·+ scavenging capacity were LPGYF and SC, respectively. All C- and Y-containing peptides were more effective than ascorbic acid (AsA). In contrast, K-containing peptides exhibited less antioxidant activity. All 15 peptides showed potent intracellular reactive oxygen species scavengers in the AAPH-induced HepG2 cell oxidative stress model. In addition, the digested peptides SC, CH, and PGY up-regulated the expression of CAT and SOD1 in HepG2 cells. The peptide PGY was the most effective cellular antioxidant. Thus, tilapia peptides could be potent nutraceutical products to reduce cellular oxidative stress.
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- 2021
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19. Molecular Insights into the Mode of Action of Antibacterial Peptides Derived from Chicken Plasma Hydrolysates
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Fu Tian, Sureelak Rodtong, Kanjana Thumanu, Yanling Hua, Sittiruk Roytrakul, and Jirawat Yongsawatdigul
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antibacterial peptides ,SR-FTIR ,molecular docking ,Bacillus cereus ,Chemical technology ,TP1-1185 - Abstract
Due to the overuse and abuse of antibiotics, several antibiotic resistant bacteria have emerged. Antimicrobial peptides (AMPs) have gained attention as alternative antimicrobial agents because of their unique mode of action that impedes bacterial resistance. Two novel antibacterial peptides were isolated from Alcalase-hydrolyzed chicken plasma by size exclusion and reverse-phase chromatography. They were identified by LC-MS/MS to be VSDH and CCCPKAF, which showed effective antibacterial activity toward Bacillus cereus DMST 5040, with varied modes of action. The peptide CCCPKAF caused cell membrane disintegration, as evidenced by propidium iodide (PI) uptake. In contrast, the peptide VSDH targeted intracellular molecules, including proteins and nucleic acids, as revealed by Synchrotron-based Fourier Transform Infrared (SR-FTIR). The secondary structure of intracellular proteins increased to a β-sheet structure concomitant with a decrease in the α-helix structure when exposed to 0.5 mM VSDH. Molecular docking analysis revealed that VSDH showed high binding affinity for the active sites of the various enzymes involved in DNA synthesis. In addition, it showed good affinity for a chaperone protein (Dnak), resulting in the misfolding of intracellular proteins. Nuclear magnetic resonance (NMR) and molecular dynamics simulations also indicated that VSDH chelated well with Mg2+, which could partly contribute to its antibacterial activity.
- Published
- 2022
- Full Text
- View/download PDF
20. Development of Flavor and Taste Components of Sous-Vide-Cooked Nile Tilapia (Oreochromis niloticus) Fillet as Affected by Various Conditions
- Author
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Jaksuma Pongsetkul, Jirawat Yongsawatdigul, Surintorn Boonanuntanasarn, and Soottawat Benjakul
- Subjects
sous-vide ,volatile compounds ,taste/flavor components ,Nile tilapia ,principal component analysis ,Chemical technology ,TP1-1185 - Abstract
This study aims to shed light on the association between non-volatile and volatile compounds related to flavor/taste characteristics as well as sensory acceptability of Nile tilapia fillet (Oreochromis niloticus) cooked by various sous-vide (SV) conditions (50–60 ℃, 30–60 min), with fish cooked with boiling water used as control. Higher temperatures and longer processing times of SV cooking led to greater protein and lipid oxidation as indicated by the increase in total sulfhydryl (-SH), carbonyl, free fatty acid (FFA) contents as well as peroxide values (PV) and thiobarbituric acid reactive substance (TBARS) values. The differences in flavor/taste components including adenosine triphosphate (ATP)-related compounds, free amino acids (FAAs) and volatiles were also obtained, which directly affect sensory acceptability as evaluated by using the hedonic scale. Based on principal component analysis (PCA) results, the acceptability score was strongly correlated with inosine monophosphate (IMP) and acetoin, which seem to be the most crucial flavor enhancers for cooked tilapia. Among all samples, tilapia processed at 60 °C for 45 and 60 min, which contained significantly higher IMP and acetoin (p < 0.05) than others, had significantly higher flavor-liking and overall-liking scores, with a more than 7.5 meaning for high acceptability (p < 0.05), indicating the optimal SV conditions for tilapia fillet. Overall, the present finding indicated that the SV-cooking technique, at the optimal conditions, can improve the meat quality of cooked fish, in terms of flavor/taste characteristics, compared with traditional cooking (control).
- Published
- 2022
- Full Text
- View/download PDF
21. Biomolecules, Fatty Acids, Meat Quality, and Growth Performance of Slow-Growing Chickens in an Organic Raising System
- Author
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Wittawat Molee, Wichuta Khosinklang, Pramkamon Tongduang, Kanjana Thumanu, Jirawat Yongsawatdigul, and Amonrat Molee
- Subjects
organic raising system ,meat quality ,omega-3 fatty acid ,slow-growing chicken ,synchrotron FTIR ,Veterinary medicine ,SF600-1100 ,Zoology ,QL1-991 - Abstract
This study was to determine the effect of the organic raising system (OR) on growth performance, meat quality, and physicochemical properties of slow-growing chickens. Three hundred and sixty (one-day-old) Korat chickens (KRC) were randomly assigned to control (CO) and OR groups. The groups comprised six replicates of thirty chickens each. The chickens were housed in indoor pens (5 birds/m2), wherein those in OR had free access to Ruzi pasture (1 bird/4 m2) from d 21 to d 84 of age. In the CO group, chickens were fed with a mixed feed derived from commercial feedstuffs, while those in the OR group were fed with mixed feed derived from organic feedstuffs. The results revealed a lower feed intake (p < 0.0001) and feed conversion ratio (p = 0.004) in the OR. The OR increased total collagen, protein, shear force, color of skin and meat, and decreased abdominal fat (p < 0.05). The OR improved fatty acid with increased DHA, n-3 PUFA, and decreased the ratio of n-6 to n-3 PUFA in KRC meat (p < 0.05). The synchrotron radiation-based Fourier transform infrared spectroscopy and correlation loading analyses confirmed these results. In conclusion, our results proved that OR could improve growth performance and meat quality and suggested the raising system be adopted commercially. In addition, the observed differences in biochemical molecules could also serve as markers for monitoring meat quality.
- Published
- 2022
- Full Text
- View/download PDF
22. Revealing the global mechanism related to carnosine synthesis in the pectoralis major of slow-growing Korat chickens using a proteomic approach.
- Author
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Sinpru, Panpradub, Suwanvichanee, Chanadda, Rujjira Bunnom, Satoshi Kubota, Jirawat Yongsawatdigul, Molee, Wittawat, Thumanu, Kanjana, and Molee, Amonrat
- Subjects
PROTEIN disulfide isomerase ,PRINCIPAL components analysis ,ENDOPLASMIC reticulum ,MUSCLE contraction ,CARNOSINE - Abstract
Objective: This study aimed to find global mechanisms related to carnosine synthesis in slow-growing Korat chickens (KRC) using a proteomic approach. Methods: M. pectoralis major samples were collected from 10-week-old female KRC including low-carnosine (LC, 2,756.6±82.88 μg/g; n = 5) and high-carnosine (HC, 4,212.5 ±82.88 μg/g; n = 5). Results: We identified 152 common proteins, and 8 of these proteins showed differential expression between the LC and HC groups (p<0.05). Heat shock 70 kDa protein 8, Heat shock 70 kDa protein 2, protein disulfide isomerase family A, member 6, and endoplasmic reticulum resident protein 29 were significantly involved in protein processing in the endoplasmic reticulum pathway (false discovery rate<0.05), suggesting that the pathway is related to differential carnosine concentration in the M. pectoralis major of KRC. A high concentration of carnosine in the meat is mainly involved in low abundances of Titin isoform Ch12 and Connectin and high abundances of M-protein to maintain homeostasis during muscle contraction. These consequences improve meat characteristics, which were confirmed by the principal component analysis. Conclusion: Carnosine synthesis may occur when muscle cells need to recover homeostasis after being interfered with carnosine synthesis precursors, leading to improved muscle function. To the best of our knowledge, this is the first study to describe in detail the global molecular mechanisms in divergent carnosine contents in meat based on the proteomic approach. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
23. Purification and molecular docking of angiotensin converting enzyme-inhibitory peptides derived from corn gluten meal hydrolysate and from in silico gastrointestinal digestion
- Author
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Wasana Wongngam, Ali Hamzeh, Fu Tian, Sittiruk Roytrakul, and Jirawat Yongsawatdigul
- Subjects
Bioengineering ,Applied Microbiology and Biotechnology ,Biochemistry - Published
- 2023
24. Effects of collagen, chitosan and mixture on fibroblast responses and angiogenic activities in <scp>2D</scp> and <scp>3D</scp> in vitro models
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Thunwa Binlateh, Pilaiwanwadee Hutamekalin, Jirawat Yongsawatdigul, Montarop Yamabhai, and Paiboon Jitprasertwong
- Subjects
Biomaterials ,Metals and Alloys ,Biomedical Engineering ,Ceramics and Composites - Published
- 2023
25. Prolyl oligopeptidase inhibition and cellular antioxidant activities of a corn gluten meal hydrolysate
- Author
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Phiromya Chanajon, Parinya Noisa, and Jirawat Yongsawatdigul
- Subjects
Organic Chemistry ,Food Science - Published
- 2022
26. Isolation, identification, and in vivo evaluation of the novel antihypertensive peptide, VSKRLNGDA, derived from chicken blood cells
- Author
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Wasana Wongngam, Sittiruk Roytrakul, Takakazu Mitani, Shigeru Katayama, Soichiro Nakamura, and Jirawat Yongsawatdigul
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Bioengineering ,Applied Microbiology and Biotechnology ,Biochemistry - Published
- 2022
27. Structural Changes and Antioxidant Activities of Glycated Tilapia Protein Hydrolysate Upon in Vitro Gastrointestinal Digestion
- Author
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Zhang, Xiaogang, primary, Noisa, Parinya, additional, Hamzeh, Ali, additional, and Jirawat, Yongsawatdigul, additional
- Published
- 2023
- Full Text
- View/download PDF
28. Extremely halophilic strains of Halobacterium salinarum as a potential starter culture for fish sauce fermentation
- Author
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Natteewan Udomsil, Sirinya Pongjanla, Sureelak Rodtong, Somboon Tanasupawat, and Jirawat Yongsawatdigul
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Food Science - Abstract
Proteinase-producing halophilic archaea were isolated from Thai fish sauce collected from industrial fermentation tanks at various periods of fermentation. Five isolates namely, J-1-S4, J-1-S13, J-1-S22, 2 m-40-15-R2, and P-1-S8, were identified as Halobacterium salinarum with slightly different colony and morphological characteristics among isolates. Starters of five isolates were prepared and added to the anchovy mixed with 25% solar salt and fermented for 180 days at 30-35°C. Halophilic bacteria/archaea counts of inoculated samples were decreased and undetected after 120 days of fermentation. At 180 days of fermentation, α-amino group contents of inoculated fish sauce samples (856-1010 mM) and total nitrogen content (2.2%-2.5%) were higher than the control without archaea inoculation (p 0.05). All samples contained low amounts of biogenic amines, suggesting that all starters were not biogenic amine formers. The major volatile compound found in samples inoculated with H. salinarum P-1-S8 and H. salinarum 2 m-40-15-R2 was 3-methylbutanal, which contributes to the meaty note. Dimethyl disulfide, a compound that contributes to fecal note, was detected in all inoculated samples in a lower amount than in the commercial fish sauce (p 0.05). Thus, H. salinarum accelerated protein hydrolysis and produced desirable volatile compounds during fish sauce fermentation in a strain-specific manner.
- Published
- 2022
29. Sensory Characteristics and Microbiological Quality Changes of Nile Tilapia Fillet Processed by Various Sous-vide Conditions During Chilled Storage
- Author
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Jaksuma Pongsetkul, Soottawat Benjakul, Surintorn Boonanuntanasarn, and Jirawat Yongsawatdigul
- Subjects
Animal Science and Zoology ,Aquatic Science - Abstract
Sensory characteristics and microbiological quality of Nile tilapia cooked with various sous-vide (SV) conditions including 50 and 60°C, for 30, 45 and 60 min (S5-30, S5-45, S5-60, S6-30, S6-45 and S6-60) and their changes during storage (4°C) were investigated, compared with control (cooking with boiling water). The result found that increasing temperature and time of SV accelerated protein degradation, both myofibrillar protein and connective tissue. This affected to the lower water-holding capacity (WHC) and shear force of samples treated with severe SV conditions (S6-45 and S6-60) (P0.05). However, SV cooked samples had higher sensory scores than control, both at day 0 (before storage) or throughout the storage time. This suggested the potential to improve consumer acceptability by this technique. In this study, SV at 60°C, 60 min seem to be the optimal condition for tilapia fillet, which can preserve at 4℃ for at least 6 weeks without any spoilage.
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- 2022
30. Reduction of red blood spots in cooked marinated chicken breast meat by combined microwave heating and steaming
- Author
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Matthanee Jantaranikorn, Kanjana Thumanu, and Jirawat Yongsawatdigul
- Subjects
Animal Science and Zoology ,General Medicine - Abstract
One of the defects commonly found in cooked marinated chicken breast products is a red blood spot (RBS), which is caused by undercooked blood in vessels. This problem was alleviated by microwave (MW) pre-heating for 6 to 7 min, followed by steaming. RBS formation decreased when samples were heated to a core temperature of 80°C and were completely eliminated at a core temperature of 82°C and 85°C when a MW pre-heating step was applied for 7 min. Based on synchrotron-based Fourier transform infrared spectroscopy (SR-FTIR), blood remaining in the blood vessel had a lower α-helical content when samples were cooked by the combination of MW heating and steaming as compared with those prepared by steaming alone (P0.05). MW pre-heating decreased cooking time by 28 to 48% as compared with steaming alone. Heating regimes had no effect on cooking loss, pH, water-holding capacity, and shear force. MW pre-heating for 7 min followed by steaming to a core temperature of 82°C appeared to be an effective heating regime to reduce the occurrence of RBS, with acceptable cooking loss.
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- 2022
31. Bioactivities of In Vitro Transepithelial Transported Peptides from Cooked Chicken Breast
- Author
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Ali Hamzeh, Papungkorn Sangsawad, Parinya Noisa, Kiattawee Choowongkomon, and Jirawat Yongsawatdigul
- Subjects
Drug Discovery ,Molecular Medicine ,Bioengineering ,Biochemistry ,Analytical Chemistry - Published
- 2021
32. EFFECT OF EGG WHITE PRE-TREATMENTS ON ANTIOXIDANT ACTIVITY OF ITS HYDROLYSATE.
- Author
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Astri Suryani Prawulanari and Jirawat Yongsawatdigul
- Subjects
- *
EGG whites , *CHRONIC kidney failure , *IRON ions , *NUTRITIONAL value - Abstract
Egg white is considered as one of the best food proteins and hydrolysis can be applied to increase its nutritional value and reveal antioxidant activity. Low molecular weight of egg white hydrolysate was also beneficial for the chronic kidney disease (CKD) sufferers. However, hydrolysis of egg white protein typically results in relatively low yield. Thus, pre-treatment methods to increase yield of hydrolysate should be sought. The objective of this research was to compare the use of ultrasound, microwave, and steam sterilization (121°C) prior to hydrolysis of egg white by 10% (w/w protein) Alcalase on degree of hydrolysis (DH) and antioxidant activity of the hydrolysate. Ultrasound at intensity of 41.5 W/cm² applied to boiled egg white was found to produce hydrolysate with the highest DH of 45.4%. Antioxidant activities of egg white hydrolysate were examined by 2, 2'-azinobis- (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity, ferric reducing antioxidant power (FRAP), and ferrous ion chelating capacity (FICC) assays. Raw egg white subjected to sterilization for 5 min resulted in the hydrolysate exhibiting the strongest ABTS radical scavenging activity with approximately 64% inhibition. In addition, 30-min steam sterilization the most powerful pre-treatment yielding peptides with FRAP of 22 µM Trolox equivalence. Boiled egg white subjected to ultrasound at intensity of 41.5 W/cm² obtained hydrolysate with FICC of 1800 µM EDTA equivalence. Since there were several measured parameters, and pre-treatment methods affected these parameters differently. [ABSTRACT FROM AUTHOR]
- Published
- 2022
33. Identification and characterization of tilapia antioxidant peptides that protect AAPH-induced HepG2 cell oxidative stress
- Author
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Jirawat Yongsawatdigul, Parinya Noisa, and Xiaogang Zhang
- Subjects
Antioxidant ,food.ingredient ,medicine.medical_treatment ,Medicine (miscellaneous) ,Peptide ,medicine.disease_cause ,Hydrolysate ,chemistry.chemical_compound ,Nutraceutical ,food ,medicine ,TX341-641 ,chemistry.chemical_classification ,Nutrition and Dietetics ,ABTS ,Nutrition. Foods and food supply ,Chemistry ,Reactive oxygen species (ROS) ,In silico digestion ,Tilapia ,Ascorbic acid ,Biochemistry ,Gene expression ,Oxidative stress ,Food Science - Abstract
Nine novel peptides from tilapia hydrolysate were isolated and identified to be EKL, EKP, HKPA, ELSC, ALSC, ASLCH, SLCH, LPGYF, and LEVPGY. In addition, six fragments from in silico gastrointestinal digestion of the identified peptides, including EK, KPA, SC, CH, PGY, and EVPGY, were synthesized. The most effective parent and digested peptides showing ABTS · + scavenging capacity were LPGYF and SC, respectively. All C- and Y-containing peptides were more effective than ascorbic acid (AsA). In contrast, K-containing peptides exhibited less antioxidant activity. All 15 peptides showed potent intracellular reactive oxygen species scavengers in the AAPH-induced HepG2 cell oxidative stress model. In addition, the digested peptides SC, CH, and PGY up-regulated the expression of CAT and SOD1 in HepG2 cells. The peptide PGY was the most effective cellular antioxidant. Thus, tilapia peptides could be potent nutraceutical products to reduce cellular oxidative stress.
- Published
- 2021
34. Effect of ultrasound pre-treatment modes on gelation properties of silver carp surimi
- Author
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Hongying Du, Shanbai Xiong, Runlin Wu, Juan You, Jirawat Yongsawatdigul, Ru Liu, and Xia Gao
- Subjects
0106 biological sciences ,Pre treatment ,Silver carp ,biology ,Chemistry ,High intensity ,04 agricultural and veterinary sciences ,Protein degradation ,biology.organism_classification ,040401 food science ,01 natural sciences ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Chemical engineering ,010608 biotechnology ,Solubility ,Polyvinylidene chloride ,Dispersion (chemistry) ,Food Science - Abstract
The aim of this study was to illustrate the effect of high intensity ultrasound (HIU) pre-treatment modes (HIU pre-treatment before salt-chopping (HIUBC), after salt-chopping (HIUAC) and after stuffing into polyvinylidene chloride casing (HIUAS)) on the gelation properties of silver carp surimi. HIUBC facilitated the protein dispersion and more compact microstructures formation, which was beneficial to obtaining the highest water-holding capacity (WHC) of HIUBC gels. Meanwhile, the puncture properties of HIUBC gels were significantly improved via the formation of more e-(γ-Glu)-Lys and S–S bonds. HIUAC and HIUAS promoted the formation of e-(γ-Glu)-Lys bonds, but also induced the protein degradation, as evidenced by the decreased solubility and relatively higher TCA-soluble peptides. Thus, no obvious improvement of puncture properties and WHC was observed for HIUAC or HIUAS gels. In conclusion, HIUBC was beneficial to facilitating protein dispersion, thereby improving gelation properties of surimi during heat-induced gelling process. However, HIUAC and HIUAS hardly influenced gelation properties of surimi. This might provide an effective method of HIU pre-treatment for promoting gelation properties of surimi.
- Published
- 2021
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